BobD's profile page
Recipes
HAM & POTATO SOUP
By BobD
1. Put all ingredients, except sour cream, in slow cooker in morning and mix well
- 2 potatoes, diced, skin on
- 1 onion, diced fine
- 1 cup ham stock (or a cup of low sodium chicken broth)
- 1/2 cup low fat milk
- 1 cup water
- 1 can Campbell's condensed Pepper Jack Soup
- 1 can Campbell's Healthy Request Cream of Celery Soup
- 1 to 2 cups cubed ham
- 1/2 cup low-fat sour cream
GREEK SALAD w/GIANT BEANS & ARUGULA
By BobD
1. Combine the beans, tomatoes, pepper, cucumber, chives, dill or mint, and feta in a bowl, and toss together
- 3 cups cooked large limas or Christmas limas
- 1 pound ripe tomatoes, cut in 1-inch dice or wedges (it looks nice if they’re cut about the same size as the beans)
- 1 green pepper, cut in 1-inch slices
- 1 small cucumber (preferably a Persian cucumber), sliced (peeled if waxed)
- 2 tablespoons chopped chives
- 2 tablespoons chopped fresh dill or mint
- 2 ounces feta cheese, diced or crumbled
- Salt and freshly ground pepper
- 2 tablespoons red wine vinegar or sherry vinegar
- 4 tablespoons extra virgin olive oil
- 2 cups arugula
LARGE BERRY TART w/GINGER CREAM
By BobD
PREPARE AND BAKE PASTRY IN 4 QUADRANTS: Stir together yolks and 2 tablespoons water for egg wash
- 16-24 SERVINGS
- Don't need a giant oven for this king-size tart. It's made in 4 quadrants, baked one at a time. And because the recipe uses packaged puff pastry, it's fairly simple to prepare.
- 2 large egg yolks
- 4 tablespoons water
- 4 (17 1/4-oz) packages frozen puff pastry sheets, thawed but kept chilled
- 2 (8-oz) packages cream cheese
- 1/2 cup granulated sugar
- 1/2 cup chopped crystallized ginger (4 oz)
- 2 pt strawberries (1 lb), hulled, then halved or quartered if large
- 3/4 red currant jelly
- 4 pt blueberries (2 1/2 lb)
- GARNISH: confectioners sugar
- EQUIPMENT: parchment paper and a large flat board (at least 20 inches square) for serving
CURRIED RED LENTIL & SPINACH SOUP
By BobD
Heat the oil in a soup pot
- 6 SERVINGS
- This warming soup freezes nicely.
- 1 tablespoon light olive oil
- 1 large onion, finely chopped
- 14 cups red lentils, rinsed
- 1 to 2 teaspoons good-quality curry powder
- One 10-ounce package frozen chopped spinach, thawed
- Salt to taste
ORANGE CURRANT MUFFINS w/PISTACHIO CRUMB
By BobD
1. Make the pistachio crumb: In a medium bowl, combine the flour, brown sugar, granulated sugar, pistachios and a p...
- Pistachio Crumb:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup unsalted pistachios, finely chopped
- Salt
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature
- Muffins:
- 5 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 3/4 cup sour cream
- 2 1/2 teaspoons finely grated orange zest (from about 1 medium orange)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dried currants
HERB ROASTED PORK LOIN
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- The rosemary, thyme, sage, and savory sprigs on which the pork loin roasts infuse the meat and mingle with its mustard and shallot cloak.
- FOR PORK
- 1 (4- to 4 1/2 lb) boneless pork loin roast, trimmed
- 2 tablespoons plus 1 teaspoon olive oil, divided
- 6 rosemary sprigs, divided
- 8 large thyme sprigs, divided
- 8 sage sprigs, divided
- 8 savory sprigs (optional), divided
- 1/2 cup finely chopped shallots (4 to 5)
- 2 tablespoons finely chopped garlic
- 3 tablespoons Dijon mustard
- FOR SAUCE
- 1/3 cup dry vermouth
- 2 teaspoons Dijon mustard
- 1 3/4 cups reduced-sodium chicken broth
- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
DUTCH BABY w/LEMON SUGAR
By BobD
Put skillet on middle rack of oven and preheat oven to 450F
- 4-6 SERVINGS
- Serve it with fresh berries or nothing more than jam or a lavish sprinkling of lemon sugar.
- 1/3 cup sugar
- 2 teaspoons grated lemon zest
- 3 large eggs at room temperature 30 minutes
- 2/3 cup whole milk at room temperature
- 2/3 cup all-purpose flour
- 1/4 teaspoon pure vanilla extract
- 1/8 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon salt
- 1/2 stick unsalted butter, cut into pieces
- EQUIPMENT: a 10-inch cast-iron skillet
- ACCOMPANIMENT: lemon wedges
SESAME SHRIMP
By BobD
FOR THE DIPPING SAUCE: Combine the mayonnaise, tahini, mirin, soy sauce, rice vinegar, lime juice, grated ginger...
- For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1/3 cup tahini
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons grated peeled fresh ginger
- 1 tablespoon sesame oil
- For the Shrimp:
- 24 medium (1 pound) shrimp, peeled, deveined, tails intact
- 2 teaspoons vegetable oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground pepper
- 1 tablespoon black sesame seeds or 2 tablespoons white sesame seeds
PICKLED WATERMELON RIND w/PROSCIUTTO, MELON
By BobD
1. Make the pickled watermelon rind: Dissolve the salt in the water and pour it over the watermelon rind
- Pickled Watermelon Rind:
- Pickled Watermelon Rind with Prosciutto, Melon and Arugula Salad
- 3 tablespoons kosher salt
- 3 cups water
- 3 cups diced watermelon rind, green part removed and discarded (from about 1 small watermelon)
- 1 1/2 cups granulated sugar, divided
- 3/4 cup Champagne vinegar
- 3/4 medium lemon, thinly sliced
- 3/4 teaspoon ground cloves
- 3/4 teaspoon ground allspice
- 1 cinnamon stick
- Salad:
- 1/2 medium shallot, minced
- 1/2 medium lemon, juiced
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper
- 1 cup cantaloupe cut in small dice (about a quarter of a small cantaloupe)
- 4 cups arugula (about 4 ounces)
- 1/2 cup (about 2 ounces) thinly sliced prosciutto
- Parmigiano-Reggiano for shaving
- 1/2 cup Pickled Watermelon Rind
- 4 slices country bread, toasted
Warm Bacon and Egg Salad
By BobD
In a large bowl, combine the olive oil with the vinegars, basil and parsley
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon sherry vinegar
- 1 tablespoon chopped basil
- 1 tablespoon chopped flat-leaf parsley
- Salt and freshly ground pepper
- 12 cups packed mesclun (6 ounces)
- 1 tablespoon unsalted butter
- 2 slices thick-cut lean bacon, cut crosswise into thin strips
- 2 large eggs, lightly beaten