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Recipes
POTATO GNOCCHI w/RAMPS
By BobD
1. Line a cookie sheet with plastic wrap
- 2 large Idaho potatoes
- Salt and freshly ground pepper
- Pinch of nutmeg
- 1 large egg
- 1 cup all-purpose flour, as needed
- 1/2 pound ramps
- 4 ounces (1 stick) unsalted butter
- 1 medium Vidalia onion, chopped
- 2 garlic cloves, thinly sliced
- 1 cup chicken or vegetable stock
- 2 ounces speck, diced (about 1/4 cup)
- 1 tablespoon fennel pollen or finely ground fennel seeds
- 3 teaspoons flat-leaf parsley, chopped
- 1/2 cup extra-virgin olive oil
- 1/2 cup (4 ounces) grated Parmigiano-Reggiano cheese, plus extra for serving
CARM ONION & GORGONZOLA GRILLED PIZZA
By BobD
Heat 1/4 cup oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 tsp salt ...
- 8 SERVINGS
- 6 tablespoons extra-virgin olive oil
- 1 1/4 lb onions (2 large), halved and thinly sliced
- 14 to 16 oz pizza dough, thawed if frozen
- 1/4 lb Gorgonzola dolce, crumbled (1 cup)
- 1/2 cup walnuts, toasted and coarsely chopped
- 1/4 cup chopped flat-leaf parsley
BRICK CHICKEN w/GARLIC & ROSEMARY
By BobD
Combine the garlic, rosemary, lemon juice, crushed red pepper and salt
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh rosemary leaves, finely chopped, plus additional sprigs for garnish
- 2 tablespoons fresh lemon juice (about 1 medium lemon)
- 1/4 teaspoon red-pepper flakes
- Kosher salt
- 3 tablespoons olive oil
- One 4-pound whole grass-fed chicken, butterflied
CHPD VEGGIE SALAD w/WATERMELON & FETA
By BobD
Toss first 5 ingredients and 2 tablespoons oil in large bowl
- 1 pound Campari or plum tomatoes, diced, drained
- 1 1/2 cups diced seeded watermelon
- 1 large green bell pepper, seeded, cut into 1/3-inch cubes
- 1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
- 1/2 cup very thinly sliced radishes
- 3 tablespoons olive oil, divided
- 10 ounces feta cheese, broken into small cubes (about 2 1/2 cups), divided
- 2 green onions, chopped, divided
- 1/4 cup thinly sliced fresh mint leaves, divided
- 1/2 cup plain Greek-style yogurt
- 1 teaspoon dried oregano
Lidia's Spinach and Ricotta Pappardelle
By BobD
Chef Way: Lidia Bastianich stuffs homemade ravioli with ricotta, leeks, scallions and spinach, then serves it i...
- 12 ounces pappardelle pasta
- 2 tablespoons extra-virgin olive oil
- 4 scallions, thinly sliced
- 1 tablespoon chopped sage
- Two 5-ounce bags baby spinach
- 2 tablespoons unsalted butter, cut into cubes
- 1 cup fresh ricotta cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Salt and freshly ground pepper
SPRING LAMB STEW w/BEANS & RELISH
By BobD
1. Prepare the lamb: In a large Dutch oven or heavy pot, warm the olive oil over medium-high heat
- For the relish:
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 2 pounds bone-in lamb-shoulder steaks
- Salt and freshly ground black pepper
- 2 small carrots, peeled and chopped
- 1 celery rib, chopped
- 1/2 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 pound flageolet beans (cellini or runner cannellini beans may be substituted; see note), soaked 4 to 6 hours
- 1 large bunch cilantro, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- Grated zest of 1 lemon
- Juice of half a lemon
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper.
ROASTED BEET, APPLE & GOAT CHEESE SALAD
By BobD
Clean beets, remove root tip and cut off stem and leaves, reserving and blanching until soft
- Serves 8
- 1 pound. roasted, small yellow beets
- 1 cup Granny Smith apple, matchstick-cut, or 16 ripe Black Mission figs cut in half, or 4 ripe peaches, peeled and cut in slices.
- 1 pound. roasted small red beets
- 4 tablespoon Extra Virgin Olive Oil
- 2 tablespoon Red Wine Vinegar
- 1 tablespoon Balsamic vinegar
- 6 ounces of slightly aged goat cheese in a block which you can crumble.
- salt and pepper
LEBANESE SWEET/SOUR EGGPLANT, TOMS & CECI
By BobD
1. Preheat the oven to 450 degrees
- This Lebanese dish is all about summer. Pomegranate molasses makes it both sweet and sour; you can find it in Middle Eastern markets. Serve the dish as a starter, a side or a main dish with grains.
- 1 large eggplant (1 1/4 to 1 1/2 pounds), halved lengthwise then cut in 1/2-inch slices
- Salt to taste
- 3 to 4 tablespoons extra virgin olive oil, as needed
- 2 large garlic cloves, minced
- 1 1/2 pounds tomatoes, grated or peeled, seeded and chopped
- 1 teaspoon sugar
- Freshly ground pepper
- 2 tablespoons pomegranate molasses
- 1 can chickpeas, drained and rinsed
- 2 to 3 tablespoons chopped flat-leaf parsley, or a combination of mint and parsley
SPICY PORK CHOPS
By BobD
Pat the pork chops dry with paper towels and sprinkle both sides of each lightly with salt
- Costolette di Maiale Piccanti
- Makes 6 servings
- Six 3/4″ thick lean rib or loin pork chops (about 3 pounds)
- Salt
- All-purpose flour for dredging
- 5 tablespoons extra virgin olive oil
- 12 garlic cloves, crushed
- 3 bottled cherry peppers in vinegar, halved and stems and seeds removed
- 2 sprigs fresh marjoram or rosemary
- 3 tablespoons red wine vinegar
- 3/4 cup dry white wine
- 1 cup fresh chicken stock or canned low-sodium chicken broth
WILD MUSHROOM BROTH
By BobD
Combine all the ingredients in a large pot over medium low heat
- 1 ounce dried cepes, porcini or other wild mushrooms
- 2 pounds white mushrooms
- 1/2 pound shiitake mushrooms
- 1 sprig fresh thyme
- 1/2 teaspoon black peppercorns
- 3 quarts cold water