BobD's profile page
Recipes
CRAB & SALMON RAVIOLI
By BobD
For Ravioli: Lightly sprinkle large baking sheet with flour
- 8 APPETIZER SERVINGS
- Make it with large rounds of homemade pasta, but store-bought gyoza wrappers are a good substitute.
- Ravioli
- All purpose-flour
- 1/3 cup chopped peeled carrot
- 1 1/2 teaspoons finely chopped peeled fresh ginger
- 3 ounces skinless salmon fillet
- 3 tablespoons chilled whipping cream
- 1 tablespoon egg white
- 4 ounces fresh crabmeat
- 1 green onion, chopped
- 1/2 celery stalk, finely diced
- 2 teaspoons chopped fresh cilantro
- 1 1/2 teaspoons fresh lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 32 gyoza (potsticker) wrappers*
- Vinaigrette
- 1 cup olive oil
- 1/4 cup white wine vinegar
- 1/4 cup fresh lemon juice
- 2 tomatoes, peeled, seeded, diced
- 3 ounces snow peas, cut into strips
- 1 celery stalk, cut into strips
- 3 tablespoons minced fresh chives
BAKED HALIBUT w/CHOPPED OLIVE SALAD
By BobD
Combine first 6 ingredients and 6 tablespoons oil in bowl
- 6 SERVINGS
- 1/2 cup chopped drained roasted red peppers from jar
- 1/3 cup chopped pitted Kalamata olives or other brine-cured black olives
- 1/3 cup chopped pitted brine-cured green olives
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons minced garlic
- 8 tablespoons extra-virgin olive oil
- 6 6-ounce halibut or sea bass fillets (each about 3/4 inch thick)
- 1/4 cup dry white wine
COLD CUCUMBER & CUBANELLE SOUP w/CASHEWS
By BobD
Puree cucumbers and half of Cubanelle (finely chop remaining half for garnish) with water, oil, cashews, vinegar, g...
- 6 SERVINGS
- 3 large cucumbers (2 1/2 pounds total), peeled, seeded, and cut into chunks
- 1 Cubanelle pepper (Italian green frying pepper), halved lengthwise and seeded
- 2 1/2 cups water
- 1/3 cup extra-virgin olive oil
- 1/2 cup unsalted roasted cashews
- 2 tablespoon red-wine vinegar
- 1 large garlic clove, chopped
- Garnish: diced tomato; chopped chives
Chilled Peach Soup with Fresh Goat Cheese
By BobD
Chef Jason Franey of Seattle's Canlis makes this sweet and tangy summer soup by marinating fresh peaches overnight ...
- 3 cups sliced peeled peaches (about 4 peaches)
- 1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
- 1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
- 1/4 cup diced dried apricots
- 2 tablespoons honey
- 3 tablespoons crumbled fresh goat cheese, plus more for garnish
- 1/4 cup white balsamic vinegar, plus more for seasoning
- 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 large garlic clove
- 2 cups diced baguette (1/2 inch)
- Basil leaves, for garnish
- Freshly ground black pepper
Inside-Out Cheeseburgers
By BobD
Preheat grill to medium-high or preheat the broiler
- 1/4 1/4 1/4 cup shredded cheddar cheese
- 1/4 1/4 1/4 cup shredded gruyere cheese
- 1 1 1 pound 90%-lean ground beef
- 1 1 1 tablespoon worcestershire sauce
- 1 1/2 1 1/2 1/2 teaspoons paprika
- 1/4 1/4 1/4 teaspoon freshly ground pepper
CRANBERRY EGGNOG TART
By BobD
MAKE CRUST: Pulse together all crust ingredients in a food processor just until a dough forms
- 8-10 SERVINGS
- FOR COOKIE CRUST
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 7 tablespoons unsalted butter, softened
- 1 large egg
- FOR FILLING
- 1 1/4 cups (8-oz) packages cream cheese, softened
- 2 tablespoons cr� fra�e or heavy cream
- 1/2 cup plus 2 tablespoons sugar
- 2 whole large eggs
- 2 large egg yolks
- 3 tablespoons bourbon
- 1 teaspoon vanilla
- Scant 1/2 teaspoon freshly grated nutmeg
- Scant 1/4 teaspoon salt
- Cranberry jam
- 1/4 cup water
- SPECIAL EQUIPMENT: a 10-inch fluted metal quiche pan (2 inches deep) with a removable bottom; about 3 cups pie weights or raw rice; a pie shield (optional); a small offset spatula
- ACCOMPANIMENT: candied-orange and cranberry compote
THE POPE'S RISOTTO
By BobD
For pesto: Put vegetables and salt in a blender or small food processor
- FOR THE RAMP ''PESTO'':
- 1/2 cup (packed) ramp leaves or young leeks or chives
- 1 1/2 cups (packed) spinach or Swiss chard leaves
- 1/3 teaspoon salt
- 1/3 cup extra-virgin olive oil, more if needed.
- For the risotto:
- 3 tablespoons extra-virgin olive oil
- 1/2 cup minced scallions (about 6 scallions)
- 1 tablespoon minced shallots
- 2 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 1/2 cups hot vegetable or chicken stock
- 1 teaspoon salt, or to taste
- 1/2 cup fresh shelled peas, or frozen
- 1/2 cup asparagus, sliced on bias in 1/2-inch chunks and blanched for two minutes
- 1 cup fava beans, shelled, blanched, skins removed (or use one extra half cup each of peas and asparagus)
- 2 tablespoons unsalted butter, cut into bits
- 1 cup grated grana padano or parmesan
- Ground black pepper to taste.
MATZOH BALLS
By BobD
Whisk the eggs in a medium bowl
- 6 large eggs
- 2 1/2 tablespoons finely chopped fresh parsley
- 1 1/2 tablespoons finely chopped fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1/8 teaspoon cayenne, optional
- 1/2 cup clarified unsalted butter
- 1 1/2 cups matzoh meal
- 1/4 teaspoon baking powder
- 1 cup club soda
- 10 cups chicken soup
BUCATINI w/TOASTED BREAD CRUMBS
By BobD
Cut off the crust of the bread chunk and with your fingers tear the interior of the bread into irregular shreds, 1/...
- 6-inch 6-inch chunk of country style bread, day-old preferred
- 1 1/2 1 1/2 1/2 tablespoons Coarse sea salt, or kosher salt
- 1 1 1 pound bucatini, or perciatelli
- 1/2 1/2 1/2 cup extra-virgin olive oil
- 3 3 3 tablespoons sliced garlic
- 1 1 1 teaspoon dried oregano
- 3 3 3 tablespoons fresh Italian parsley, chopped
- 1/2 1/2 1/2 cup Canestrato Pugliese, or other pecorino, freshly grated
ASPARAGUS FRITTATA w/SMOKED TROUT
By BobD
Steam the asparagus until tender and still bright green, about five minutes
- YIELD 1 FRITTATA
- 3/4 pound asparagus, woody ends snapped off, cut in 1/2-inch lengths
- 8 large eggs
- 1/2 teaspoon salt, preferably kosher salt, or to taste
- A few twists of the pepper mill
- 3 tablespoons low-fat milk (or regular milk, to taste)
- 1/2 pound smoked trout, diced or broken into small pieces
- 3 tablespoons chopped chives
- 1 tablespoon olive oil