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Recipes
ROSEMARY LAMB STEW
By BobD
Combine all ingredients except the cornstarch and water in a slow cooker and cook on “low” for 7 hours
- 2 lb. lamb stew meat
- 1 garlic clove
- 1/4 tsp. black pepper, fresh ground
- 1 onion, halved and sliced
- 12 oz. dark beer
- 2 cups low sodium beef broth
- 3 tbsp. no salt added tomato paste
- 2 cups of carrot, sliced
- 4 potatoes cut into quarters
- 2 turnips cut into quarters
- 1 tsp. rosemary
- 2 bay leaves
- 1/4 cup cornstarch
- 1/2 cup water
ROASTED SALMON w/LENTILS & BACON
By BobD
In a medium saucepan, cook the bacon until browned
- A center-cut salmon fillet is best for roasting because it is uniform in shape and thickness and cooks more evenly than an end piece. Served on a bed of lentils that have been simmered with vegetables and bits of bacon.
- 4 strips bacon, cut crosswise into 1/2-inch pieces
- 1 small onion, cut into 1/2-inch slices
- 1 carrot, cut into 1/2-inch slices
- 1 rib celery, cut into 1/2-inch slices
- 1 clove garlic, minced
- 1 1/4 cups lentils
- 2 1/4 cups canned low-sodium chicken broth or homemade stock
- 1/2 cup canned crushed tomatoes in thick puree
- 1 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1/4 teaspoon fresh-ground black pepper
- 1 3/4 pounds skinless center-cut salmon fillet, cut into 4 pieces
- 1 tablespoon cooking oil, more if needed
PAELLA VALENCIANA
By BobD
FOR FISH AND SHELLFISH: Place the fish heads and trimmings in a deep saucepan and add the water, shrimp, mussels ...
- For Fish and Shellfish:
- 2 lb fish heads and trimmings
- 12 large uncooked shrimp in the shell (or 6 shrimp and 6 small crayfish tails)
- 12 small fresh mussels, soaked and scrubbed
- 12 fresh clams
- 3 large tomatoes
- 12 sea scallops
- 8 oz white fish fillets (perch, sea bass, cod, etc.), cubed
- 8 cups water
- For Rice:
- 4 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves
- 3 cups short-grain white or round-grain Italian rice
- 1 cup dry white wine
- Large pinch of saffron threads
RABES w/MUSHROOMS & WATER CHESTNUTS
By BobD
Combine with chopped water chestnuts and diced mushrooms in a skillet with sesame or peanut oil, minced garlic and ...
- Poach broccoli rabe or stemmed greens like collard leaves, then drain and chop.
ROAST FINGERLING POTATOES w/FIGS & THYME
By BobD
1. Place figs in a bowl, cover with hot black tea and let cool
- 1/2 pound dried black mission figs or other dried figs
- 1 1/2 cups brewed black tea, more if necessary
- 2 pounds fingerling potatoes
- 1 head garlic
- 5 sprigs of thyme
- 1/3 cup olive oil
- Salt and black pepper to taste.
SESAME PITA CHIPS
By BobD
Spray a baking sheet with vegetable oil
- Vegetable oil spray
- 2 whole-wheat pita pockets
- 2 egg whites
- 1/4 teaspoon dark sesame oil
- 1 tablespoon sesame seeds
DUCK BACON & SCALLOP RUMAKI
By BobD
1. Preheat oven to 450 F. Pat the scallops dry and wrap each one in a single slice of the duck bacon – secure wit...
- 12 PIECES
- • 2 dozen sea scallpos
- • 1 package duck bacon
- • 1/4 cup soya sauce
- • Brown sugar
Smoky Ham-and-Corn Chowder
By BobD
Melissa Rubel Jacobson deepens the flavor of this luxurious ham-and-corn chowder by simmering the scraps (the ham r...
- 4 ears of corn, kernels cut off and cobs reserved
- 1 tablespoon vegetable oil
- 1 onion, cut into 1/4-inch dice
- One 1/2-pound piece of hamrind removed and reserved, ham cut into 1/4-inch dice
- 2 cups heavy cream
- 1 pound baking potatoes, peeled and cut into 1/2-inch dice
- Kosher salt and freshly ground pepper
TOP BUTT STEAK w/WHISKEY MSTD SAUCE
By BobD
Pat steak dry and sprinkle with 1 tsp salt and 3/4 tsp pepper
- 4-6 SERVINGS
- Bourbon will make for a sweeter sauce, while rye will add some nice yeasty notes. Scotch will take it in a smokier direction.
- 1 (2- to 2 1/4-lb) boneless top butt sirloin steak (about 1 inch thick)
- 1 tablespoon olive oil
- 2 tablespoons finely chopped shallot
- 1/2 cup whiskey
- 1 cup reduced-sodium chicken broth
- 2 tablespoons whole-grain mustard
- 3 tablespoons unsalted butter
- 1/2 teaspoon cider vinegar
BROWN SUGAR BRN-BUTTER SHORTIES
By BobD
Cook butter in a small heavy saucepan over medium heat, stirring occasionally, until it has a nutty fragrance and f...
- 32 COOKIES
- 1 1/2 sticks unsalted butter
- 1/2 cup packed brown sugar (preferably dark)
- 1 teaspoon pure vanilla extract
- 1 1/3 cups all-purpose flour
- 1/4 teaspoon salt