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Recipes
BAKED FRITTATA w/GREEN PEPPERS & YOGURT
By BobD
1. Preheat the oven to 350 degrees
- This is an Iranian-style omelet. Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
- 2 tablespoons extra virgin olive oil
- 2 medium to large green bell peppers, seeded and diced
- 2 garlic cloves, pureed in a mortar with a pinch of salt
- Salt to taste
- 6 large or extra-large eggs
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water
- 1 teaspoon all-purpose flour
- 3/4 cup drained yogurt
- 1/2 cup chopped fresh chives or finely chopped scallion
BASIC STEAMED LONG GRAIN RICE
By BobD
Rice can be cooked many ways, but heres the technique that I find to be most reliable
- 1 cup basmati or long-grain rice
- 1 1/2 to 2 cups water
- 1/2 teaspoon salt (or to taste)
COCONUT CAKE W/CHOC CHUNKS & CNUT DRIZZLE
By BobD
Cake: Preheat oven to 350F
- Cake:
- 1 3/4 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup unsweetened shredded coconut*
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 teaspoons (packed) finely grated orange peel
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned unsweetened coconut milk**
- 6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
- 1/2 cup sweetened flaked coconut
- Coconut Drizzle:
- 3/4 cup powdered sugar
- 2 tablespoons (or more) canned unsweetened coconut milk**
- 1/2 teaspoon vanilla extract
- Vanilla ice cream
TUNISIAN WINTER SQUASH PUREE
By BobD
1. Preheat the oven to 425F
- 2 2 2 pounds winter squash, such as kabocha or butternut
- 2 2 1 tablespoons plus 1 teaspoon fresh lemon or lime juice
- 2 2 1 tablespoons plus 1 teaspoon extra virgin olive oil
- 1 to 2 1 to 2 2 garlic cloves (to taste), peeled, halved, green shoots removed
- 1/2 1/2 to teaspoon salt (more to taste)
- 1 1 1 teaspoon freshly ground caraway seeds
- 3/4 3/4 3/4 teaspoon freshly ground coriander seeds
- 1/8 to 1/4 1/8 to 1/4 to teaspoon cayenne, to taste
- Small Small Romaine lettuce leaves and imported black olives for garnish
CANTALOUPE CROSTINI
By BobD
Slice baguette into 1/4-inch-thick slices; brush each with olive oil
- 1/2 large French baguette
- 2 tablespoons olive oil
- 1/4 cup herbed goat cheese
- 1 medium cucumber, thinly sliced
- 3 cups cubed cantaloupe
ARUGULA, PEAR & GORGONZOLA SALAD
By BobD
In a salad bowl, toss the vinaigrette with arugula, half of the walnuts and pear, reserving some slices for decorat...
- Insalata Di Arugula, Pera E Gorgonzola
- Serves 4
- White wine vinaigrette (recipe follows)
- 6 ounces crumbled Gorgonzola
- 6 cups (about 5 ounces) cleaned hydroponic arugula
- 1/2 cup (about 2 ounces) toasted walnuts
- 1 ripe red Bartlett pear, cored and sliced very thin
COFFEE GRANITA
By BobD
Brew the espresso and, while it is still hot, stir in 1/2 cup sugar and the lemon juice until the sugar is dissolve...
- 4 cups brewed espresso
- 1/2 cup sugar, or to taste
- 1/2 teaspoon fresh lemon juice
- 1 cup heavy cream
DARK CHOCOLATE CHEESECAKE
By BobD
For crust: Preheat oven to 350F
- Crust
- 24 chocolate wafer cookies (from one 9-ounce package)
- 1 tablespoon sugar
- 1/4 cup (1/2 stick) butter, melted
- Filling
- 1 9.7-ounce bar Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
- 4 (8-ounce) packages cream cheese, room temperature
- 1 1/4 cups plus 2 tablespoons sugar
- 1/4 cup unsweetened cocoa powder (preferably Scharffen Berger)
- 4 large eggs
- Topping
- 3/4 cup whipping cream
- 6 ounces Scharffen Berger 70% Cocoa Bittersweet Chocolate,* chopped
- 1 tablespoon sugar
- Bittersweet chocolate curls
- *If unavailable, substitute another high-quality bittersweet chocolate.
Cold Tomato and Sour Cream Soup Recipe at Epicurious.com
By BobD
Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discar...
- 3 lb ripe tomatoes, peeled and quartered
- 2 to 4 tablespoons fresh lemon juice
- 1 tablespoon finely chopped scallion greens
- 2 teaspoons finely grated fresh lemon zest
- 1 teaspoon sugar
- Pinch of dried thyme, crumbled
- Pinch of dried marjoram, crumbled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- fresh parsley leaves
ZUCCHINI KEFTEDES w/FETA & DILL
By BobD
Grate zucchini on large holes of box grater onto clean kitchen towel
- These zucchini fritters are the perfect way to start the meal. Serve the keftedes, grape leaves , octopus , and feta and olives as mezedes (appetizers).
- 1 1/3 pounds medium zucchini, trimmed
- 1 teaspoon coarse kosher salt
- 1/2 cup thinly sliced green onions
- 3 tablespoons chopped fresh dill
- 3 tablespoons chopped fresh mint
- 2 garlic cloves, minced
- 1 teaspoon finely grated lemon peel
- 1 cup panko (japanese breadcrumbs)
- 1 large egg, beaten to blend
- 1 cup coarsely crumbled feta cheese
- Canola oil (for frying)
- Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
- Additional chopped fresh dill (for garnish)