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Recipes
ORECCHIETTE w/RAW & COOKED TOMATOES
By BobD
1. Set aside 1/2 pound of the tomatoes
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 2 large garlic cloves, green shoots removed, minced or thinly sliced, plus 1 small clove, green shoots removed, minced or pureed
- 1/4 teaspoon crushed red pepper flakes (optional; more to taste)
- 2 pounds ripe tomatoes
- Pinch of sugar
- A few sprigs of fresh basil
- Salt to taste
- 3/4 pound orecchiette
- Parmesan, Pecorino or ricotta salata for serving
CHEVRE CROSTINI w/CHIPOTLE & RSTD RED PEPPERS
By BobD
Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, about 2 minutes
- 1 teaspoon cumin seeds
- 1 11-ounce log soft fresh goat cheese
- 1 cup drained roasted red pepper strips from jar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons chipotle hot sauce
- 1 small garlic clove, pressed
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted salted pumpkin seeds (pepitas) toasted
- Baguette slices or crackers
DUCK, HAM, TALEGGIO & MUSHROOM PANINI
By BobD
Slice caps off stalks of mushrooms
- 1 pound hen-of-the wood mushrooms
- Olive oil for cooking
- Kosher salt, freshly ground black pepper, extra-virgin olive oil and sherry vinegar to taste
- 5 ciabata rolls
- 1 whole smoked magret (duck breast), thinly sliced
- 1 pound of taleggio cheese, sliced lengthwise
LENTIL SOUP w/TOMATOES & VEGGIES
By BobD
When everything is soft, add a squeeze of lemon juice or a splash of red wine vinegar
- Sauté chopped onions, garlic, celery and carrots in olive oil, then add chopped tomatoes (boxed are fine) with their juice, lentils and stock or water to cover.
SMOKED TROUT, CELERY & POT SALAD
By BobD
Place the potatoes in a saucepan, cover with water and bring to a boil
- 4 SERVINGS
- 6 fingerling potatoes, halved lengthwise
- ⅓ cup water
- ⅓ cup white wine vinegar
- ⅓ cup golden raisins
- ⅛ teaspoon red-pepper flakes
- 6 celery ribs, thinly sliced on the bias, leaves reserved
- 1 cup loosely packed flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1½ teaspoons fresh lemon juice
- Salt and freshly ground black pepper
- ½ pound skinless smoked trout, broken into small pieces
HAZELNUT ROMESCO
By BobD
1. To make paste, add boiling water to 2 dried ancho chili pods
- 1 tablespoon ancho chili paste (method below)
- 1 3-by-1-inch slice rustic white bread
- ½ cup extra-virgin olive oil
- ¾ cup roasted hazelnuts
- 2 cloves smashed garlic
- 1½ teaspoons salt
- ½ teaspoon freshly ground pepper
- ¼ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ½ teaspoon paprika
- 2 red peppers, roasted and peeled (juice reserved)
- 1 tablespoon tomato paste
- 1 teaspoon sherry vinegar
- ¼ cup cold-pressed hazelnut oil (see note above).
APPLE CALVADOS TARTE
By BobD
Roll out pastry on a lightly floured surface with a floured rolling pin into a rough 16-inch round (1/8 inch thick)...
- 8 SERVINGS
- GALETTE DE POMMES AU CALVADOS
- A layer of Calvados applesauce hidden under golden sliced apples raises this galette above all others; Calvados-spiked whipped cream subtly complements the flavor of the filling.
- All-butter pastry dough
- 1 3/4 lb Gala apples
- 2 teaspoons fresh lemon juice
- 1/3 cup plus 1/2 tablespoon granulated sugar
- Calvados applesauce
- 3 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 1/2 tablespoons apple jelly
- 1 cup chilled heavy cream
- 1 tablespoon confectioners sugar
- 1 1/2 tablespoons Calvados
- SPECIAL EQUIPMENT: parchment paper; a large baking sheet (at least 14 inches wide)
HERBED HADDOCK SOUP
By BobD
Melt butter in heavy large saucepan over medium heat
- 2 SERVINGS
- 2 tablespoons (1/4 stick) butter
- 1 1/2 medium leeks (white and pale green parts only), thinly sliced
- 8 ounces red-skinned potatoes, peeled, cut into 1/2-inch pieces
- 2 cups bottled clam juice
- 2 tablespoons chopped fresh thyme or 2 teaspoons dried
- 1/2 cup whipping cream
- 1/2 pound haddock or other firm white fish fillet, cut into 1-inch pieces
Beer-Braised Turkey Tacos
By BobD
- 2 tablespoons extra-virgin olive oil
- Two 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
- Salt and freshly ground pepper
- 4 large garlic cloves, thinly sliced
- 1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
- 1 large oregano sprig
- 1 large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
- 1 medium tomato, coarsely chopped
- 1 ancho chile—stemmed, seeded and coarsely chopped or torn
- One 2-inch cinnamon stick
- One 12-ounce bottle Mexican dark beer, such as Modelo Negro
- 1 cup water
- 12 corn tortillas
- 2 tablespoons toasted sesame seeds and cilantro sprigs, for serving
Grilled-Chicken Tacos
By BobD
In a blender, puree the tomatoes with the lime juice, water and salt
- 3 medium tomatoes, coarsely chopped
- 1/3 cup fresh lime juice
- 1 cup water
- 1 teaspoon salt
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons vegetable oil
- 1 teaspoon sweet paprika
- 1 teaspoon dried parsley
- 12 corn tortillas, warmed
- Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving