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Recipes
BROCCOLI & CHICKPEA PUREE
By BobD
1. Steam the broccoli for five minutes until tender but still bright
- This is very much like a green hummus. Serve it with pita bread, make sandwiches with it, or use it as a dip or a spread for crostini.
- 1/2 pound broccoli crowns
- 2 garlic cloves
- 1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
- 1/2 to 1 teaspoon ground cumin seeds (to taste)
- 2 to 4 tablespoons fresh lemon juice (to taste)
- 1/4 cup extra virgin olive oil
- Salt to taste
- 2 tablespoons sesame tahini
BABY ARTICHOKE RISOTTO
By BobD
1. Trim the artichokes, rubbing them with a cut lemon as you go, and slice 1/4 to 1/3 inch thick
- The tiny lemon zest and juice really bump up the flavor, so dont leave them out. Cheese is optional here.
- 10 baby artichokes
- 1 lemon, plus 1 to 2 teaspoons freshly squeezed lemon juice
- 7 About 7 cups chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion or spring onion
- Salt, preferably kosher salt, to taste
- 2 garlic cloves, minced
- 1 1/2 cups arborio or carnaroli rice
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 1 bay leaf
- 1 teaspoon finely minced lemon zest
- 2 tablespoon chopped fresh parsley
- 1/2 cup grated Parmesan cheese, or a mixture of Parmesan and pecorino Romano (optional)
- Freshly ground pepper
POTATO CREPES MERE BLANC
By BobD
Place potatoes in a pot of cold water, bring to a boil and cook gently until they are tender, 35 to 40 minutes
- 1 pound boiling potatoes, scrubbed
- 1 1/2 tablespoons flour
- Salt to taste
- 1/8 teaspoon freshly ground white pepper
- 3 eggs
- 1/3 cup heavy cream
- 1 to 2 tablespoons milk, optional
- 8 tablespoons unsalted butter
- Sour cream or creme fraiche and caviar, or sugar and jam, optional, for serving
Hot Niçoise Salad
By BobD
Preheat the oven to 400°
- 1/2 pound green beans
- 1 cup grape tomatoes, halved
- 1/2 cup pitted Niçoise olives (3 ounces)
- 1 cup roasted red or yellow bell peppers, cut into strips
- Two 2-ounce cans flat anchovies packed in olive oil, drained and chopped
- 1/2 cup torn basil leaves
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- Four 6-ounce, 1-inch-thick tuna steaks
- 4 large eggs
- 2 tablespoons fresh lemon juice
APRICOT COMPOTE
By BobD
Combine apricots, lime juice, and sugar in a large skillet
- 1 pound firm ripe apricots, halved, pitted
- 2 tablespoons fresh lime juice
- 2-3 tablespoons sugar
- Greek-style yogurt or vanilla ice cream
- Fresh tarragon leaves (optional)
CAESAR SALAD II
By BobD
Pick the youngest, crunchiest Romaine lettuce you can find
- Serves 6
- 2 cups firm-textured white bread cubes (1/2 x 1/2-inch)
- 3 young, firm heads Romaine lettuce, or one 18-ounce package hearts of romaine
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar, plus more for dressing the salad
- 4 garlic cloves
- 4 anchovy filets
- 1/3 cup extra virgin olive oil, or as needed
- 1 tablespoon Dijon mustard
- 1 hard boiled egg yolk (see page 000)
- 1/2 teaspoon salt
- 1/2 teaspoon Worcestershire sauce
- Freshly ground pepper
- 1 cup grated Parmigiano-Reggiano cheese, plus a block of Parmigiano Reggiano for shaving
CROSTADA w/CHOCOLATE, HAZELNUT & ORANGE
By BobD
Making the tart filling: Arrange a rack in the middle of the oven with a baking stone on it, if you have one
- For the tart shell:
- Yield: a 9-inch tart serving 6 to 8
- 1 batch (12 ounces) Sweet Dough for Molded Tarts, chilled (refer to recipe below this one)
- For the chocolate layer:
- 5 ounces semisweet chocolate, chopped into chunks
- For the main filling:
- 1/3 cup hazelnuts, toasted in the oven and skins rubbed off
- A medium-size orange, for zest
- 2/3 cup sugar
- 6 tablespoons soft butter
- 2 eggs
- 1 tablespoon all-purpose flour
- 3 ounces semi-sweet chocolate, chopped in very small pieces (about 1/2 cup)
- 2 tablespoons orange liqueur, such as Cointreau or Gran Marnier
- Recommended Equipment:
- A 9-inch tart mold, preferably a fluted metal ring with a removable bottom
- A baking stone (for bread or pizza) or oven tiles
APPLE CHERRY TARTLETS
By BobD
For filling: Combine apples and next 11 ingredients in heavy large saucepan
- Filling:
- These individual desserts have a spiced fruit filling that's a modern version of mincemeat.
- 2 pounds Pink Lady apples, peeled, cored, cut into 1/2-inch cubes (about 8 cups)
- 1 cup dried tart cherries
- 1/2 cup (packed) golden brown sugar
- 1/4 cup fresh orange juice
- 3 tablespoons butter
- 1/2 teaspoon finely grated lemon peel
- 1/2 teaspoon finely grated orange peel
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- Pinch of coarse kosher salt
- 2 tablespoons brandy
- Phyllo:
- 16 14 x 9-inch sheets frozen regular phyllo pastry or whole wheat phyllo pastry, thawed
- 1 cup (2 sticks) unsalted butter, melted
- 1/2 cup (about) golden brown sugar, divided
- Ingredient info: Whole wheat phyllo dough is available in the frozen foods section of Whole Foods markets and some natural foods stores.
TOMATO STRACCIATELLA
By BobD
1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven
- 1 tablespoon extra virgin olive oil
- 3 to 4 plump garlic cloves, minced
- 1 14-ounce can chopped tomatoes, or 1 1/2 cups grated tomatoes
- Salt to taste
- 1 basil sprig
- 2 quarts vegetable broth or chicken stock
- 4 eggs
- 1/4 cup bread crumbs or semolina
- 6 tablespoons freshly grated Parmesan
- 2 tablespoons finely chopped parsley
- 2 tablespoons finely chopped basil or chives
- Freshly ground pepper
- Optional: Cooked soup pasta for serving
Big Bob Gibson's Chicken with White Barbecue Sauce
By BobD
Chef Way: At Big Bob Gibson Bar-B-Q, chef Chris Lilly butterflies a whole chicken, smokes it, then dunks the bird i...
- 1/2 cup hickory wood chips
- One 3 1/2-pound chicken, cut into 8 pieces
- Vegetable oil, for brushing
- Salt and freshly ground black pepper
- 1 cup mayonnaise
- 1/2 cup distilled white vinegar
- 1/4 cup apple juice
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cayenne pepper