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Recipes
MOROCCAN CARROT & APPLE SALAD
By BobD
Toss ingredients in a bowl
- 4 SERVINGS
- 1 cup grated carrot
- 8 green olives, pitted and coarsely chopped
- 1/2 cup chopped fresh cilantro
- 1 clove garlic, finely chopped
- 1 tablespoon extra-virgin olive oil
- 2 1/2 teaspoons lemon juice
- 1/2 teaspoon ground cumin
BUFFALO SALMON
By BobD
Preheat oven to 425F with rack in upper third
- 6 SERVINGS
- 5 tablespoons unsalted butter
- 1/4 cup hot sauce such as Frank's Redhot
- 1/3 cup panko (Japanese bread crumbs)
- 1 tablespoon vegetable oil
- 1 (2-lb) piece salmon fillet with skin
FETTUCCINE w/PEAS, ASPARAGUS & PANCETTA
By BobD
Cook pasta in pot of boiling salted water until just tender but still firm to bite
- 4 SERVINGS
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
Strawberry, Lemon and Vanilla Ice Cream Parfait
By BobD
In a food processor, combine the strawberries with the sugar, orange juice and vanilla and pulse until the strawber...
- 1 pound strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 1 tablespoon fresh orange juice
- 1/2 teaspoon pure vanilla extract
- 3/4 cup heavy cream
- 1 pint vanilla ice cream
- 4 graham crackers, coarsely crushed
- 1 pint lemon sorbet
CHICKEN BREASTS w/MUSHROOMS & ARTICHOKES
By BobD
Put the mushrooms in a small bowl with the water to cover and let sit for 30 minutes
- 1 ounce dried porcini mushrooms
- 1 cup hot water
- 3 whole chicken breasts
- 1 teaspoon thyme
- 2 tablespoons butter
- 4 tablespoons safflower or peanut oil
- 2 large shallots, minced
- 1 clove garlic, minced
- 1 cup canned Italian tomatoes, chopped
- 1/2 to 3/4 cup of dry white wine
- 2 pounds baby artichokes
- Juice of 1/2 lemon
- 1 tablespoon olive oil
- Coarse salt and freshly ground pepper to taste
DUCK BACON CARBONARA
By BobD
1. Bring water to a rolling boil, add pasta and cook until 1 minute short of done
- 4 SERVINGS
- • 1 pound Tagiatelle
- • 8 ounces duck bacon, julienne
- • 8 ounces ventreche, cubed (French Pancetta-lower fat content)
- • 1 ounce chopped garlic
- • 6 ounces sliced shallots
- • 1 cup white wine
- • 1 cup heavy cream
- • 1 cup Gruyere cheese, grated
- • 1 tablespoon chopped parsley
- • Black Truffle Oil
- • Salt and pepper to taste
Slow Cooker Beef Goulash
By BobD
In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless beef short ribs, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, cut into 2-inch lengths
- 1/4 cup sweet paprika
- 1 tablespoon ground caraway
- 1 teaspoon ground coriander
- 3 cups chicken stock or low-sodium broth
- 4 thyme sprigs
- 2 bay leaves
- Sour cream and buttered noodles, for serving
SALT COD, POTATO & STRING BEAN SALAD
By BobD
Bring a large saucepan of water to the simmer and drop in the soaked salt cod
- Insalata di Baccala, Patate e Fagiolini
- to cod is expensive. This salad is a good way to use trimmings from a whole boneless or bone in side of baccala.
- The directions below will give you a warm salad, just let the potatoes and beans cool all the way. But please don't make this with chilled potatoes. Cooked potatoes should never see the inside of a refrigerator. They will become waxy and tasteless.
- 1 1 1 pound salt cod, soaked as described below
- 2 2 1 1/4 Idaho or Yukon Gold, potatoes (about 1 1/4 pounds)
- 1/2 1/2 1/2 pound haricots verts, or young string beans, both ends trimmed
- 1/2 1/2 1/2 cup red onion, thinly sliced
- 1 1 1 tablespoon fresh Italian parsley, chopped
- 1/2 1/2 1/2 cup extra-virgin olive oil
- salt
- freshly ground black pepper
- 3 3 3 tablespoon red-wine vinegar
- fresh Italian parsley sprigs, optional
Quick Mustard Piccalilli
By BobD
In a medium bowl, whisk the mustards with the brown sugar
- 1/2 cup yellow mustard
- 1/4 cup whole-grain mustard
- 2 tablespoons light brown sugar
- 1 large kosher dill pickle, finely diced (3/4 cup)
- 3/4 cup sauerkraut, rinsed and squeezed dry
- 1/2 cup lager beer
- 1/4 cup chopped pickled cocktail onions
Sardinian Stuffed Eggplant
By BobD
Peel the whole eggplants; coarsely chop the flesh and transfer to a large colander
- Five 1-pound Italian eggplants, 3 halved lengthwise
- Kosher salt
- Extra-virgin olive oil
- 1 medium white onion, finely chopped
- 2 small bay leaves, crushed to a powder
- 1/2 cup dry white wine
- 1/2 pound ground veal
- 1 cup freshly grated fresh pecorino cheese, preferably Fiore Sardo (4 ounces)
- 2 large eggs, lightly beaten
- 1/2 cup plain, dried bread crumbs
- Pinch of freshly grated nutmeg
- 1 tablespoon chopped basil
- 1 tablespoon chopped mint
- Freshly ground pepper
- 3 garlic cloves, thickly sliced
- One 35-ounce can Italian peeled tomatoes, drained and coarsely chopped