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Recipes
ARUGULA & WHITE BEAN SALAD
By BobD
Fish the right amount of beans out of the cooking liquid and let them cool completely on a baking pan
- Insalata di Rucola e Cannellini
- Makes 6 Servings
- 3/4 cup Braised Cannelini Beans (see recipe, page 000)
- 2 large bunches arugula (about 1 pound)
- 1 small red onion, sliced thin
- 1/4 cup extra virgin olive oil, or to taste
- 1 1/2 tablespoons red wine vinegar, or to taste
- Salt
- Freshly ground pepper
SPANISH WIDOWED POTATOES
By BobD
Saute the cloves of garlic in a dry skillet over moderate heat until golden brown on all sides
- "Widowed" Potatoes (Patatas Viudas)
- 1 head garlic (about 15 cloves), peeled
- 2 lbs (900 g) potatoes, peeled and coarsely chopped
- 1 lb (450 g) tomatoes, peeled and chopped
- 1 green bell pepper, cored, seeded, and chopped
- 1 onion, sliced
- 2 cups (500 ml) water or chicken stock
- 1 Tbs (15 ml) red wine vinegar
- 1/2 tsp (2 ml) dried oregano
- 1/2 tsp (2 ml) paprika
- 1 bay (laurel) leaf
- Salt and freshly ground pepper to taste
- 1/4 cup (60 ml) extra-virgin olive oil
- Chopped fresh parsley for garnish
CANNELLINI BEANS w/KALE
By BobD
Place beans in pot with enough cold water to cover by 3 inches
- 1 1/2 cups (10 to 11 ounces) dried cannellini (white kidney beans)
- 1 cup chopped onion
- 3 garlic cloves, peeled
- 1 Turkish bay leaf
- 1 teaspoon dried sage
- 1 teaspoon salt
- 4 cups (packed) coarsely chopped stemmed lacinato kale
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- Dried crushed red pepper
- Ingredient info: Lacinato (Tuscan) kale is flatter and more tender than curly kale.
SPAGHETTI w/ROMANO BEANS & GOAT CHEESE
By BobD
1. Bring a large pot of water to a boil and salt generously
- Salt to taste
- 3/4 pound romano beans
- 3/4 pound spaghetti
- 4 ounces goat cheese
- 1 to 2 teaspoons freshly ground black pepper (to taste)
- 2 tablespoons olive oil
MASHED POTS & PARSNIPS w/ONIONS & BLUE CHEESE
By BobD
Heat oil in a large skillet over high heat; reduce to medium
- 1 tablespoon olive oil
- 3 large white onions, thinly sliced
- 2 tablespoons brown sugar
- 1/4 teaspoon salt
- 3 baking potatoes (such as Yukon gold, about 2 pounds), peeled and cubed
- 6 parsnips (about 1 lb), peeled and cut into 1-inch pieces
- 1 1/2 cups low-sodium chicken broth, heated
- 1/4 cup crumbled blue cheese
- 3 tablespoons fresh thyme, chopped
Maple Custards with Sugared Pecans
By BobD
One of José Andrés's favorite American sweets is pecan pie
- 3 1/4 cups pure maple syrup
- 16 large egg yolks
- 4 large whole eggs
- 4 tablespoons unsalted butter
- 2 cups pecan halves (1/2 pound)
- 1/4 cup sugar
- Salt
- Boiling water
- Whipped cream, for serving
Yogurt-Zucchini Bread with Walnuts
By BobD
This moist, nutty bread is a terrific way to use up late-summer zucchini
- 1 cup walnut halves (4 ounces)
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup plus 2 tablespoons sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup fat-free plain Greek yogurt
- 1 cup coarsely grated zucchini (from about 1 medium zucchini)
WILD RICE & MUSHROOM SOUP
By BobD
Put the dried mushrooms in a mixing bowl and add eight cups of lukewarm water
- 2 cups dried imported mushrooms, such as morels, chanterelles or porcini, about 3 ounces
- 5 tablespoons butter
- 1/4 cup finely minced garlic
- 2 cups finely chopped leeks
- 1/3 cup flour
- 1/2 cup dry white wine
- 4 cups fresh or canned chicken broth
- Salt to taste, if desired
- 3/4 cup wild rice
- 6 ounces fresh mushrooms, preferably shiitake, although cultivated mushrooms may be used; thinly sliced, about 3 cups
- 1/2 teaspoon freshly squeezed lemon juice
- 1 teaspoon dry Sherry wine
- Freshly ground pepper to taste
- 1 teaspoon finely chopped fresh thyme leaves, or use half the amount dried
APPLE CLAFOUTIS
By BobD
1. Preheat the oven to 375 degrees
- 4 large, slightly tart apples, like Pink Lady or Braeburn (2 to 2 1/4 pounds)
- 1 tablespoon fresh lemon juice
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar, preferably organic
- 1/2 teaspoon cinnamon
- 3 eggs
- 1/2 vanilla bean, split, or 1/2 teaspoon vanilla extract
- 1/3 cup sugar, preferably organic fair-trade sugar
- Pinch of salt
- 2/3 cup sifted unbleached all-purpose flour
- 1/2 cup plain yogurt
- 3/4 cup low-fat milk
SPICED APPLESAUCE CAKE w/CREAM CHEESE
By BobD
Preheat oven to 350F with rack in middle
- FOR CAKE
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 stick unsalted butter, softened
- 1 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 1/2 cups unsweetened applesauce
- 1/2 cup walnuts (optional), toasted (see Tips), cooled, and chopped
- FOR FROSTING
- 5 oz cream cheese, softened
- 3 tablespoons unsalted butter, softened
- 1/4 teaspoon pure vanilla extract
- 1 cup confectioners sugar
- 1/2 teaspoon cinnamon