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Recipes
CILANTRO & MINT DIP
By BobD
Blend all ingredients along with 1/2 teaspoon salt and 1/4 teaspoon pepper in a blender until smooth
- 1 cup sour cream
- 2 cups packed cilantro sprigs
- 2/3 cup packed mint leaves
- 1 tablespoon chopped scallion
- 1 tablespoon chopped seeded fresh jalapeño
- 1/2 teaspoon chopped peeled fresh ginger
- Accompaniment: pappadums, khakhra, or crisp flatbread
CRANBERRY ORANGE CHUTNEY w/FENNEL
By BobD
Bring sugar and vinegar to boil in heavy small saucepan, stirring until sugar dissolves
- Simmering (to cook at about 185F) cooks the berries and other ingredients at just the right rate. How to tell if your sauce is simmering? Small bubbles should break the surface around the edges of the pan.
- 1 1/3 cups sugar
- 1/2 cup red wine vinegar
- 3 tablespoons olive oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon yellow mustard seeds
- 1 cup thinly sliced red onion
- 1 1 1/2-inch piece fresh ginger, peeled, cut into matchstick-size strips
- 1 tablespoon minced seeded serrano chile
- 3/4 cup water
- 1 pound fresh cranberries or frozen, thawed
- 1/2 cup dried cranberries
- 1/4 cup matchstick-size strips orange peel (orange part only)
- Pinch of salt
Rigatoni with Braised Lamb Ragù
By BobD
Preparation Preheat oven to 325°F
- 2 tablespoons olive oil
- 6 lamb shanks (each about 3/4 pound)
- 2 cups chopped onions
- 1 pound small button mushrooms, halved
- 4 garlic cloves, chopped
- 1/3 cup chopped fresh basil
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon dried crushed red pepper
- 1/2 cup dry white wine
- 3 cups beef stock or canned beef broth
- 1 1/2 cups canned crushed tomatoes in purée
- 1 1/4 pounds rigatoni pasta
- Freshly grated Parmesan cheese
SALMON CAKES w/ZUCCHINI FENNEL SLAW
By BobD
Whisk together mayonnaise, 1 teaspoon lemon juice, chives, mustard, cayenne, and 1/4 teaspoon each of salt and pepp...
- Yield: Makes 1 servings
- 3 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice, divided
- 3 tablespoons chopped chives
- 1 teaspoon grainy mustard
- 1/8 teaspoon cayenne
- 1/4 pound skinless salmon fillet, chopped
- 4 Ritz or saltine crackers, coarsely crushed
- 1 medium zucchini, coarsely grated (1 1/2 cups)
- 1/2 small fennel bulb, trimmed and thinly sliced
- 1 tablespoon olive oil
POLENTA PIZZA w/MUSHROOMS & GRUYERE
By BobD
Prepare the polenta base. Bring three and one-half cups of water to a boil in a deep saucepan
- 4 1/2 cups water
- 1 1/2 cups yellow cornmeal
- 2 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
- 3 tablespoons olive oil
- 1 medium-sized onion, chopped
- 1 clove garlic, crushed
- 1 pound assorted fresh white and brown mushrooms, cleaned with a damp paper towel
- 1 cup crushed tomatoes
- 1 tablespoon mushroom powder (optional)
- 1/4 teaspoon each salt and dried oregano and basil
- Freshly ground pepper to taste
- 2 tablespoons chopped parsley
- 6 to 8 ounces freshly grated Gruyere, Emmenthaler or Mozzarella cheese
PASTA w/WILD MUSHROOMS
By BobD
Heat the oil in a skillet or medium-size saucepan, add the onion and cook over medium heat, uncovered, until transl...
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons finely chopped flat-leaved parsley
- 2 cups coarsely chopped tomatoes
- 4 cups assorted wild mushrooms, like chanterelles, pleurotes, shiitake and morels (halve any large mushrooms)
- Salt to taste
- 3/4 pound imported farfalle or penne
SPANISH STYLE LAMB STEW
By BobD
Warm oil in a large heavy-bottom pot with a lid or Dutch oven over medium-high heat
- 6 SERVINGS
- 3 tablespoons olive oil
- 3 pounds boneless lamb stew meat (preferably shoulder), cut into 1 1/2-inch chunks
- Salt and pepper
- 2 medium onions, chopped
- 1 large red bell pepper, stemmed, seeded and chopped
- 4 garlic cloves, minced
- 1 tablespoon pimento de la Vera, preferably picante or agridulce
- 1 28-ounce can whole peeled tomatoes, with their juice
- 3/4 cup red wine, preferably Rioja
- 3 cups chicken stock
- 2 tablespoons sherry vinegar or red wine vinegar
- 3 bay leaves
- 3 cups cooked white beans, rinsed and drained if canned
- 1/4 cup chopped fresh parsley.
Spicy Carrot Sandwiches
By BobD
- 2 large carrots, coarsely grated
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 teaspoon caraway seeds
- Salt
- Crushed red pepper
- 4 slices of sourdough bread or two 8-inch whole wheat baguettes, split lengthwise and grilled
- 1/2 cup plus 2 tablespoons hummus
- 1/4 cup Greek yogurt
- Cilantro
- Freshly ground black pepper
SWEET POTATO GRATIN w/GINGER & ORANGE
By BobD
1. Preheat oven to 400 degrees
- 1/2 stick butter (4 tablespoons), more for greasing pan
- 1 cup cream
- 2 tablespoons grated ginger
- Zest from one orange
- 2 pounds sweet potatoes, peeled and grated, about 4 cups
- 1/2 cup chopped hazelnuts or walnuts (optional)
- Salt and black pepper.
Caribbean Jerk Chicken
By BobD
The spirit of Jamaica's popular jerk sauce comes through in this superspicy, fragrant grilled chicken
- 8 scallions, chopped
- 4 large garlic cloves, chopped
- 3 Scotch bonnet chiles, chopped
- 1 small onion, chopped
- 1/4 cup dark brown sugar
- 2 tablespoons chopped thyme
- 2 tablespoons ground allspice
- Salt
- 1 1/4 teaspoons freshly grated nutmeg
- 1 teaspoon cinnamon
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup vegetable oil
- Three 4-pound chickens, each cut into 8 pieces
- Freshly ground pepper