BobD's profile page
Recipes
GRILLED WATERMELON SALAD
By BobD
Queso fresco, also known as queso blanco, is sold at better supermarkets and at Latin markets
- Watermelon takes on a nice char on the grill. Don't fiddle with the pieces; just flip them when it's time.
- 1 large fresh basil sprig
- 1/3 cup plus 1/2 cup extra-virgin olive oil plus more for brushing
- 3 1/2 "-thick slices seedless watermelon, rind removed, each cut into 6 wedges for a total of 18 wedges
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- Kosher salt and freshly ground black pepper
- 3/4 pound pea sprouts or watercress (tough stems removed; about 12 cups)
- 36 slices Pickled Radishes , cut into eighths
- 1/2 cup (4 ounces) queso fresco, crumbled
- 1/4 cup (1 ounce) shelled pumpkin seeds (pepitas), toasted
CRAB LINGUINI w/BASIL, LEMON & CHILE
By BobD
Add the olive oil, lemon zest, and chopped chiles to a small pan and place over low heat until they begin to sizzle
- This dish has such fresh clean flavors, and is best eaten with fresh crusty bread and a glass of chilled white wine.
- 1/3 cup olive oil
- zest and juice of 1 1/2 lemons
- 4 red chiles (bird's eye), finely chopped
- 3/4 lb fresh linguine
- 9 oz white crab meat
- large handful fresh basil leaves, torn
- crushed sea salt and freshly ground black pepper
MERINGUE DROPS
By BobD
Preheat the oven to 150° F or the lowest setting
- 1 egg white, at room temperature
- 2 tablespoons sugar
- 1 cup heavy cream
STIR FRY EGGPLANT
By BobD
Saute onions and garlic in hot oil for 2 minutes
- 1/2 cup chopped green onions
- 2 large cloves garlic, minced
- 2 tablespoons vegetable oil
- 1 one-pound eggplant, peeled and cut in strips 3 inches long and 1/2 inch wide
- 1/2 cup chicken broth
- 1 to 2 teaspoons soy sauce
VINTAGE APPLE CAKE
By BobD
1. Heat the oven to 350 degrees
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1/2 cups peanut, vegetable, or corn oil
- 2 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 3 cups peeled, cored, and thickly sliced apples
- 1 cup chopped walnuts
- 1 cup raisins
- Vanilla ice cream for serving (optional)
ASPARAGUS CARBONARA w/PANCETTA & ONIONS
By BobD
Bring a large pot of salted water to a boil
- Salt
- Extra-virgin olive oil
- 1 ⁄2 cup fresh bread crumbs
- Freshly ground black pepper
- 2 pounds large asparagus
- 1 ⁄4 cup finely chopped pancetta
- 1 ⁄4 cup finely chopped spring onions or ramps
- 2 cloves garlic, minced
- 1 cup sliced shiitake mushrooms
- 1 pound fresh tagliatelle
- 4 large eggs
- 1 ⁄2 cup grated Parmesan
GNOCCHI w/WILD MUSHROOM RAGOUT
By BobD
Combine the mushroom ragout and broth in a pan over medium heat and warm; stir in the porcini oil, cover, remove fr...
- 4 cups mushroom ragout (see recipe)
- 2 cups mushroom broth (see recipe)
- 1 tablespoon porcini or olive oil
- 1 pound potato gnocchi
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Applesauce-Chocolate Chip Bundt Cake
By BobD
Kristin Donnelly is devoted to her mother's one-bowl Bundt cake because of its clove and cinnamon spices and its si...
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/2 teaspoon freshly ground pepper
- 2 cups unsweetened applesauce
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil
- 1 stick unsalted butter, melted
- One 12-ounce bag semisweet-chocolate chips
- Confectioners' sugar, for dusting
- Crème fraîche, for serving
Thai Grilled Beef Salad
By BobD
Preheat a grill pan. Rub the steaks with the oil and season with salt and pepper
- Four 4-ounce beef tenderloin steaks
- 1 tablespoon canola oil
- Salt and freshly ground pepper
- 1/4 cup water
- 2 tablespoons sugar
- 1 garlic clove, minced
- 3 tablespoons Asian fish sauce
- 3 tablespoons fresh lime juice, plus wedges, for serving
- 1 teaspoon sambal oelek or Chinese chile-garlic sauce
- 1 seedless cucumberpeeled, halved and thinly sliced
- 1/4 small red onion, thinly sliced
- 1 cup mung bean sprouts
- 1/2 cup shredded mint leaves
- 2 tablespoons salted dry-roasted peanuts, chopped
Chocolate Truffles
By BobD
The problem with many homemade truffles is that they have a dry, grainy texture
- 2 cups (12 ounces) bittersweet chocolate, roughly chopped
- 1/2 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 1/2 tablespoons unsalted butter, cut into 8 pieces and softened
- 1 cup (3 ounces) Dutch-processed cocoa
- 1/4 cup (1 ounce) confectioners' sugar