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Recipes
FUNGHI alla MARSALA
By BobD
Soak the mushrooms in lukewarm water for 30 minutes
- 1 ounce dried mushrooms, preferably imported Italian boletus mushrooms, or use one 3/4-ounce package
- 1 cup lukewarm water
- 1/4 cup olive oil
- 1/2 teaspoon finely minced garlic
- 1/2 teaspoon dried rosemary
- 1 pound fresh mushrooms, thinly sliced, about 6 cups
- 1/2 cup Marsala wine
GRILLED PIMENTO CHEESE SANDWICHES
By BobD
1. In a large bowl, mix the cheddar with the roasted red pepper, mayonnaise, paprika, mustard, salt and cayenne unt...
- 8 ounces sharp white cheddar cheese, coarsely grated (about 2 loosely packed cups)
- 1 red bell pepper--roasted, peeled, seeded (or jarred) and finely diced
- ¼ cup mayonnaise (preferably homemade or Duke's brand)
- ¾ teaspoon smoked sweet Spanish paprika
- ½ teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- Pinch of cayenne pepper
- 8 slices soft white bread
- 4 tablespoons (½ stick) unsalted butter, divided
- 4 pickled okra spears, for garnish (optional)
REINA PEPIADA AREPAS
By BobD
To make the filling, place the chicken breasts and onion in a medium saucepan and add enough cold water to cover by...
- Filling:
- Arepas define Venezuelan cooking. These thick cornmeal patties are griddled, then baked, and then stuffed while warm with anything from white cheese to this zesty chicken salad with avocado mayonnaise.
- The salad is named in honor of Susana Duijm, Miss World in 1955 and a popular Venezuelan celebrity. (Reina means "queen" in Spanish, and pepiada is perhaps most politely translated as "curvy.")
- The recipe comes from Maribel Araujo of New York's always-packed Caracas Arepa Bar in the East Village and her executive chef, Ilse Parra.
- 2 6-ounce skinless, boneless chicken breasts
- 1/2 small onion, sliced
- Salt and freshly ground black pepper
- 1 ripe Hass avocado, pitted, peeled, and coarsely chopped
- 1/4 cup mayonnaise
- 1 tablespoon distilled white vinegar, plus more to taste
- 2 tablespoons minced fresh cilantro
- 2 tablespoons minced fresh parsley
- 1/2 jalapeseeded and minced
- 2 garlic cloves, minced
- 1/2 cup seeded and diced (1/4-inch) red bell pepper
- 2 tablespoons finely chopped red onion
- 1 scallion, white and green parts, finely chopped
- Arepas:
- 3 cups lukewarm water, or as needed
- 1 1/4 teaspoons salt
- 3 cups Venezuelan cornmeal, or as needed *
- 2 tablespoons plus 1 teaspoon canola or vegetable oil, plus more for the griddle
MIXED BABY GREENS w/BLOOD ORANGES
By BobD
Whisk olive oil, orange and lemon juice, salt and pepper together
- Insalata Di Agrumi
- Serves 6
- 4 tbs. olive oil
- 3 blood oranges, 1 juiced and 2 cut into segments
- 1 lemon, juiced
- Salt and pepper to taste
- 1 lb. of mesclun salad with sprouts and edible flowers
- 1 fennel bulb, sliced very thinly
RICOTTA CHEESECAKE
By BobD
Place the ricotta in a cheesecloth lined sieve and place the sieve over a bowl
- Makes 8 servings
- 3 1/2 cups ricotta cheese
- 1/2 cup raisins
- 3 tablespoons dark rum
- Softened butter and fine dry bread crumbs for the pan
- 5 large eggs, separated
- 3/4 cup sugar
- Pinch salt
- Grated zest of 1 large lemon
- Grated zest of 1 large orange
- 1/2 cup heavy cream
- 1/2 cup pine nuts
ROASTED RED PEPPER COULIS
By BobD
Place Peppers in bowl of food processor; add remaining ingredients, pulse until combined
- 4 roasted red bell peppers
- 2 cloves garlic, minced
- 1/2 teaspoon fresh thyme leaves
- 1/4 cup extra-virgin olive oil
- Salt and fresh ground black pepper, to taste
CHEESE BALL w/CUMIN, MINT & PISTACHIOS
By BobD
1. In a large bowl, beat cream cheese and goat cheese with a wooden spoon until creamy and light
- 1 cup cream cheese (8 ounces), softened
- 1/2 cup goat cheese, (4 ounces), softened
- 1 tablespoon lemon juice
- Grated zest of 1 lemon
- 1/2 cup grated Pecorino Romano, preferably Fulvi
- 1 teaspoon toasted and ground coriander seeds
- 1 teaspoon toasted and ground cumin seeds
- 1/2 cup finely sliced celery hearts, with leaves
- 1/3 cup chopped mint
- 1/4 teaspoon freshly ground black pepper
- Sea salt
- 1/3 cup salted pistachio nuts, coarsely ground
CIPPOLINE ONIONS FOR CHEESE COURSE
By BobD
1. Bring a large saucepan of lightly salted water to a boil
- 1 1/2 pounds cippoline onions, skins on
- 3/4 cup dry sherry
- 1/3 cup raisins
- 3 tablespoons honey
- 1 1/2 tablespoons unsalted butter
- Juice of 1 orange
- 1 teaspoon chopped fresh thyme
- Kosher salt and cracked black pepper
GRILLED WHOLE FISH w/SWEET & SOUR VEGGIES
By BobD
Score the fish flesh, cutting 3-4 diagonal slits through to the bone on both sides and season with salt rubbing the...
- 2 lb. fish, cleaned and scaled
- Salt
- Vegetable oil
- 1 tbsp. shredded fresh ginger
- 1 red chili, deseeded and finely chopped
- 3 spring onions, sliced
- 1 carrot, thinly sliced
- 1 red capsicum, thinly sliced
- 3 tbsp. light soy sauce
- 3 tbsp. oyster sauce
- 2 tbsp. sugar
- 3 tbsp. vinegar
- 1 tbsp. sesame oil
- 2 tsp. corn flour
POTATO & LEEK SOUP
By BobD
Simmer until tender, purée and finish with about a cup of cream for each 6 cups of soup
- Sauté leeks in butter until soft but not browned, then add cubed waxy potatoes, a little sage and stock or water to cover.