BobD's profile page
Recipes
GINGER DONUTS
By BobD
Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl
- 42 PIECES
- Dip these tiny, gingery doughnuts into a cup of hot cocoa.
- 4 cups all-purpose flour plus additional for dusting
- 4 teaspoons baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground ginger
- 1 3/4 cups sugar
- 2 oz crystalized ginger, coarsely chopped (1/3 cup)
- 3/4 cup well-shaken buttermilk
- 1/2 stick (1/4 cup) unsalted butter, melted and cooled slightly
- 2 large eggs
- 12 cups vegetable oil
- SPECIAL EQUIPMENT: a 1 3/4-inch round cookie cutter; a deep-fat thermometer
RABBIT w/PAPPARDELLE
By BobD
Heat olive oil in a large saute pan over medium heat
- 2 tablespoons olive oil
- 1 fresh rabbit, about 3 1/2 pounds, cut in 6 or 7 pieces
- 2 1/2 teaspoons salt, plus more to taste
- Freshly ground black pepper to taste
- 4 carrots, trimmed, peeled and finely chopped
- 8 ribs celery, trimmed, peeled and finely chopped
- 3 cloves garlic, peeled and finely chopped
- 1 bay leaf
- 1 branch fresh rosemary
- 4 branches fresh thyme
- 1 cup white wine
- 4 cups water
- 1 medium onion, unpeeled, coarsely chopped
- 5 canned Italian plum tomatoes, coarsely chopped, with 1/4 cup of their liquid
- 12 ounces fresh pappardelle
- 1 small bunch parsley, stemmed and finely chopped
- Freshly grated Parmesan cheese to taste
CRANBERRY PANCAKES
By BobD
Bring 2 inches of water to a boil in a small saucepan
- YIELD 4 PANCAKES
- 1/2 cup fresh cranberries
- 1/4 cup all-purpose flour
- 2 tablespoons plus 2 teaspoons whole-wheat flour
- 1 tablespoon yellow cornmeal
- 1 tablespoon sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg or 1/4 teaspoon vanilla extract
- 6 tablespoons nonfat milk
- 2 tablespoons pasteurized egg substitute, such as Egg Beaters
- 1 1/2 teaspoons walnut or canola oil
Grilled Green Bean Salad with Lentil Vinaigrette
By BobD
Most cooks boil, steam or sauté green beans, but grilling them—as Alex Seidel of Denver's Fruition does here—g...
- 2 tomatoes (about 8 ounces each), halved
- 1 basil sprig
- 1 bay leaf
- 2 garlic cloves, halved
- 2 shallots1 halved, 1 minced
- 2 cups pure olive oil
- Salt and freshly ground pepper
- 3 tablespoons black beluga lentils
- 1 tablespoon sherry vinegar
- 1 teaspoon chopped oregano
- 1/2 pound thin green beans
- 4 ounces thickly sliced pancetta, cut into 1/2-inch dice
- 8 baby pattypan squash, quartered
- Pinch of crushed red pepper
- 2 packed cups baby arugula
VEGETARIAN LASAGNA
By BobD
Preheat the oven to 400°
- 1 box Barilla Wavy Lasagne
- 1 ½ pounds medium asparagus spears
- 2 tablespoons extra-virgin olive oil
- 1 medium Japanese eggplant, thinly sliced
- Butter or cooking spray, to taste
- 1 cup besciamella sauce
- 1 cup pesto sauce
- 1 cup Pecorino Sardo cheese, grated
- ½ cup breadcrumbs
Tangy Green Zebra Gazpacho
By BobD
Green Zebras are heirloom tomatoes with a striped pattern; they are sweet like red tomatoes but give this gazpacho ...
- 2 pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish
- 1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish
- 1 medium sweet onion, coarsely chopped
- 1 Hass avocado—halved, pitted and peeled
- 1 small jalapeño, stemmed and seeded
- 2 garlic cloves
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mint leaves, plus more for garnish
- 2 tablespoons cilantro leaves
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
APPLE COBBLER CAKE
By BobD
Preheat oven to 350°F. Butter 13x9x2-inch baking pan
- Apple Cobbler Cake
- Bon Appétit | April 1998
- This dessert looks like a cobbler or pie, but it has the texture of a cake. Top it with whipped cream or vanilla ice cream.
- Yield: Makes 12-14 servings
- 6 large tart green apples (about 2 1/2 pounds), peeled, quartered, cored, thinly sliced
- 2 cups plus 2 tablespoons sugar
- 2 teaspoons ground cinnamon
- 2 tablespoons plus 3 cups all purpose flour
- 2 tablespoons fresh lemon juice
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (1 stick) unsalted butter, melted, cooled
- 1/2 cup water
- 1 teaspoon vanilla extract
ZITI w/GRILLED PORTABELLAS & PECORINO
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas) Brush mushroom caps with vegetable o...
- 6 SERVINGS
- 1 1/4 lb portabella mushrooms (about 6), stemmed
- 3 tablespoons vegetable oil
- 3/4 lb penne
- 3/4 cup grated Pecorino Romano
- 1 tablespoon chopped marjoram or oregano
- 1/4 cup extra-virgin olive oil
BRAISED RED CABBAGE w/APPLES
By BobD
1. Prepare the cabbage, and cover with cold water while you prepare the remaining ingredients
- The cabbage cooks for a long time, until it is very tender and sweet. Serve this with bulgur, or as a side dish with just about anything. You can halve the quantities if you dont want to make such a large amount.
- 1 large red cabbage, 2 to 2 1/2 pounds, quartered, cored and cut crosswise in thin strips
- 2 tablespoons canola oil
- 1 small onion, thinly sliced
- 2 tart apples, such as Braeburn or granny smith, peeled, cored and sliced
- 1/3 About 1/3 cup balsamic vinegar
- 1/4 teaspoon ground allspice
- Salt and freshly ground pepper to taste
SPICED SHRIMP
By BobD
Rinse the shrimp and pat them dry
- 2 pounds large shrimp (about 40), peeled and deveined
- 6 tablespoons olive oil
- 4 cloves garlic, sliced
- 2 teaspoons ground cumin
- 1/2 teaspoon crushed hot red pepper flakes, or to taste
- Salt to taste
- Juice of 1 lime