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Recipes
Meyer Lemon Risotto with Basil
By BobD
Bring the stock to a boil in a medium saucepan, cover and keep hot
- 6 cups chicken stock or canned low-sodium broth
- 2 tablespoons unsalted butter
- 1 medium red onion, finely chopped
- 1 tender inner celery rib, finely chopped, plus 1/4 cup chopped leaves
- 1/2 Thai chile, minced
- Salt and freshly ground pepper
- 1 garlic clove, minced
- 1 1/2 cups arborio rice (10 ounces)
- 1/2 cup white vermouth
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup mascarpone cheese
- 1 tablespoon finely grated Meyer lemon zest
- 1 tablespoon finely grated Eureka lemon zest
- 1 tablespoon fresh Meyer lemon juice
- 1 tablespoon fresh Eureka lemon juice
- 1/4 cup plus 2 tablespoons julienned basil leaves
Lemon and Rosemary Granita
By BobD
An icy treat for a warm summer evening, this granita gets an unexpected boost from the bold flavor of rosemary
- 3 cups water
- 1 cup plus 2 tablespoons sugar
- 4 4-inch sprigs fresh rosemary, or 3 tablespoons dried rosemary, crumbled
- 4 1/2 -by-3-inch strips lemon zest
- 1 1/4 cups lemon juice (from about 5 lemons)
- 3 tablespoons Grand Marnier or other orange liqueur
BROCCOLI & RED PEPPER SALAD w/FETA & RRP
By BobD
1. Make the dressing. Mix together the vinegars, salt, garlic, mustard and oil, or use the buttermilk and oil
- For the salad:
- 2 tablespoons sherry vinegar or champagne vinegar
- 1 teaspoon balsamic vinegar
- Salt, preferably kosher salt, to taste
- 1 small garlic clove, minced or pureed
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil, or use 2 tablespoons buttermilk and 1/4 cup extra virgin olive oil
- 12 ounces broccoli crowns (2 good-size crowns)
- 1 red bell pepper, roasted if desired
- 1 tablespoon lightly toasted pine nuts
- 6 Belgian endives, leaves separated
- 2 tablespoon chopped fresh herbs, such as parsley, chives, tarragon, chervil
- 3 ounces feta, crumbled
ZUCCHINI PANCAKES
By BobD
Preheat oven to 250 degrees
- FOR THE PANCAKES:
- Time: 30 minutes
- 3 medium zucchini, shredded
- Salt and freshly ground black pepper
- 3 large eggs, beaten
- 1/2 cup all-purpose flour
- 1 tablespoon extra virgin olive oil
- 1 cup crumbled feta cheese
- 3 scallions, finely chopped
- 1/3 cup finely chopped dill
- 1 teaspoon baking powder
- 4 to 6 tablespoons vegetable oil, more as needed
- FOR THE YOGURT SAUCE:
- 2/3 cup plain yogurt
- 2 cloves garlic, finely chopped
- 1/2 teaspoon salt.
SPANISH CHICKPEAS WITH SPINACH
By BobD
Pick over the chickpeas, discarding any misshapen peas or grit, rinse well, and soak overnight in water to cover
- 1/2 pound (1 generous cup) dried chickpeas
- 7 cloves garlic, peeled
- 1 onion, peeled
- 1 bay leaf
- 1 small ham hock (optional)
- Salt
- 1 1/4 About 1 1/4 pounds spinach, tough stems removed, rinsed, and coarsely chopped (about 10 loosely packed cups or 1 pound after trimming)
- 2 tablespoons olive oil
- 1 slice country bread, crust removed
- Generous pinch of saffron threads, warmed and crushed
- 1 teaspoon cumin seeds, toasted in a dry pan until fragrant and finely ground
- 2 teaspoons sweet smoked paprika
- 1/2 cup coarsely flaked cooked salt cod (optional)
- 1/4 cup diced cooked ham if using ham hock or 1/2 cup if not using hock (optional)
- Salt and freshly ground black pepper
- Dash of sherry vinegar, as needed
- 4 eggs, fried sunny-side up, or 2 hard-boiled eggs, peeled and chopped (optional)
YAKI ONIGIRI (GRILLED RICE BALLS)
By BobD
Use 1 cup of hot (or warm) cooked Japanese short grain rice per serving
- As any Japanese kid, or former kid, can tell you, onigiri are rice balls, the versatile national snack found in homes, convenience stores, and every school lunchbox.
- These balls are typically stuffed, mixed, or sprinkled on the outside with a multitude of tasty flavorings.
- They're also typically formed into oval or triangular shapes, despite being called "balls." Onigiri go way back in history; people in Japan ate rice balls over a thousand years ago, before chopsticks became common.
- Fire crisps up and caramelizes the rice on the outside, creating a delicious crust, which makes them even more irresistible.
- 2 2 2 cups Japanese short-grain white rice
- 2 2 2 cups water
GUINNESS BBQ SAUCE
By BobD
Boil the Guinness in a saucepan with the star anise (if using) over high heat until reduced by half
- 2 cups Guinness ale
- 1 star anise (optional)
- 1 cup ketchup
- 1/4 cup dark brown mustard
- 1/3 cup honey
- 2 tablespoons hot pepper sauce
- 2 teaspoons coarse salt
- 2 teaspoons ground black pepper
BISCOTTI
By BobD
Preheat the oven to 350 degrees Fahrenheit
- 6 cups cake or all-purpose flour
- 1/4 cup cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 1/2 cups sugar
- 4 large eggs
- 1/4 cup anisette
- 2 cups peeled and toasted whole almonds or hazelnuts
Grilled Fontina, Mushroom, and Sage Sandwiches
By BobD
The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina ch...
- 3 tablespoons butter, 2 melted
- 1/2 pound mushrooms, cut into thin slices
- 1/4 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
- 8 slices from a large round loaf of country-style bread, or other bread
- 1/2 pound fontina, grated (about 2 cups)
HAMANTASHEN w/POPPY SEED FILLING
By BobD
1. Put the confectioners’ sugar and the egg yolks in a food processor and blend
- FOR THE DOUGH:
- 1 cup confectioners’ sugar
- 2 large egg yolks
- 8 ounces unsalted butter at room temperature, in small pieces
- Grated zest of 1 lemon
- 2 1/4 cups all-purpose unbleached flour
- Dash of salt
- 1 large egg, beaten, for the glaze
- FOR POPPY SEED FILLING:
- 1 cup milk
- 1/2 cup sugar
- Grated zest of 1/2 orange
- 1 cup poppy seeds
- 1/3 cup raisins
- Juice of 1/2 lemon
- 1/2 tablespoon brandy
- 1/2 tablespoon orange liqueur
- 1/2 tablespoon butter
- 1/2 tablespoon vanilla extract.