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Recipes
SWEET POTATO PUREE w/SOBA NOODLES
By BobD
Add chopped garlic and unsweetened pure peanut butter and purée until smooth
- Boil peeled sweet potatoes and purée in a food processor, thinning with cooking water or cream until saucy.
MAHI MAHI w/ONION & TAPENADE VINAIGRETTE
By BobD
Preheat broiler and line a large shallow baking pan with foil
- 4 SERVINGS
- 1 medium red onion, cut lengthwise into 1/2-inch-thick wedges
- 3/4 lb cherry tomatoes
- 6 tablespoons olive oil, divided
- 4 (6-oz) skinless mahimahi fillets (1 inch thick)
- 1 tablespoon red-wine vinegar
- 2 teaspoons black or green tapenade (olive paste)
- ACCOMPANIMENT: plain or parmesan couscous
POTATO & LEEK GRATIN
By BobD
Layer the vegetables in an oiled or buttered baking dish, then top with a mixture of bread crumbs and lightly sautÃ...
- Blanch thinly sliced potato and leeks until tender but not mushy; drain well.
Thai Crab-and-Green-Mango Salad
By BobD
To create completely satisfying dishes, Thai cooks aim for a mix of sweet, salty, sour and bitter flavors
- 1 cup rice vinegar
- 1/4 cup plus 1 tablespoon sugar
- 2 garlic cloves, minced
- 2 Thai red chiles, minced
- 3 carrots, finely julienned
- 1/4 cup fresh lime juice
- 1/4 cup fresh tangerine juice
- 1 shallot, minced
- 2 tablespoons Asian fish sauce
- 1/2 teaspoon sambal oelek or other Asian hot sauce (optional)
- 1/3 cup water
- 2 large green mangos (about 1 pound each), peeled and finely julienned
- 2 seedless cucumbers—peeled, seeded and finely julienned
- Two 6-ounce bunches watercress, thick stems discarded
- 1/2 cup shredded basil leaves
- 1/3 cup coarsely chopped mint
- 1/4 cup coarsely chopped cilantro
- 1 pound jumbo lump crab
- 3 scallions, green parts only, thinly sliced
GNGR-MISO STRPD BASS IN SHIITAKE MUSH BROTH
By BobD
Whisk 2 cups water and 2 tablespoons red miso in medium saucepan
- 2 SERVINGS
- For a more substantial meal, add cooked udon noodles to the broth.
- 2 cups water
- 4 tablespoons red miso (aka-miso), divided
- 4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced
- 3 green onions, dark and pale green part thinly sliced, white part minced
- 4 tablespoons vegetable oil, divided
- 1 tablespoon minced peeled fresh ginger
- 2 6-ounce skinless striped bass fillets
- 1/4 cup panko (Japanese breadcrumbs)
- Chopped fresh cilantro
QUICK RASPBERRY DRESSING
By BobD
Add the raspberries, olive oil, and balsamic vinegar in a blender
- 1 cup extra virgin olive oil
- 1/2 cup fresh raspberries
- 2 tbsp. balsamic vinegar
SHOESTRING POTATOES
By BobD
Heat 2 inches oil to 375F in a wide 5- to 7-quart heavy pot (at least 4 inches deep) over medium heat
- 4 SERVINGS
- POMMES PAILLES
- Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any tempera
- 6 cups vegetable oil for frying
- 2 russet (baking) potatoes (1 1/2 lb total)
- EQUIPMENT: a deep-fat thermometer; an adjustable-blade slicer fitted with 1/8-inch julienne blade
SOUR CREAM PANCAKES
By BobD
MAKE SYRUP: Heat all ingredients in a small saucepan over medium-low heat, stirring occasionally, until butter h...
- 4 SERVINGS
- SOUR CREAM PANCAKES w/SOUR CREAM MAPLE SYRUP
- FOR SYRUP
- Scant 1/2 cup sour cream
- 1/3 cup pure maple syrup
- 3 tablespoons unsalted butter, cut into pieces
- FOR PANCAKES
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter, melted, plus additional for cooking pancakes
SEA BASS, MANGO, GRAPEFRUIT & AVOCADO SALAD
By BobD
Make fish: Grind first 6 ingredients in processor until almost smooth
- For fish:
- 6 SERVINGS
- 2 tablespoons paprika
- 2 tablespoons minced garlic
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 2 teaspoons dried oregano
- 1 1/2 teaspoons ground allspice
- 1/4 cup grapefruit juice
- 6 4- to 5-ounce sea bass fillets
- For salad:
- 5 tablespoons grapefruit juice
- 1/4 cup olive oil
- 2 tablespoons Sherry wine vinegar
- 1 1/2 tablespoons chopped fresh mint
- 1 tablespoon chopped fresh ginger
- Nonstick vegetable oil spray
- 1 5-ounce package mixed baby greens (about 10 cups)
- 3 pink grapefruits, peel and pith cut away, segments cut from between membranes
- 2 large mangoes, peeled, pitted, thinly sliced
- 1 avocado, peeled, pitted, thinly sliced
FISH SOUP w/TOMATOES & ROUILLE
By BobD
Make soup: Heat oil in large pot over medium heat
- 6-8 SERVINGS
- For soup
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 fennel bulb, coarsely chopped
- 8 cups fish stock or bottled clam juice
- 1 cup chopped fresh Italian parsley
- 2 3-inch-long strips orange peel
- 3 pounds ripe tomatoes, peeled, coarsely chopped
- 1 pound medium-size red-skinned potatoes, peeled, cut into 1/4-inch-thick rounds
- 1 large red-skinned potato, quartered
- 1 large pinch of saffron threads
- 2 1/2 pounds lingcod fillets, cut into 1 1/2-inch pieces
- For rouille
- 1 red bell pepper
- 6 tablespoons extra-virgin olive oil
- 3 garlic cloves
- 1 French-bread baguette, cut into 1/4-inch-thick rounds