BobD's profile page
Recipes
EGGPLANT ARANCINI
By BobD
Preheat the oven to 450°
- 2 large eggplants (about 2 1/2 pounds total)
- 2 tablespoons extra-virgin olive oil
- 1 large clove garlic, finely chopped
- 8 basil leaves, finely chopped
- 1/4 cup Parmigiano-Reggiano cheese, shredded
- 1/4 teaspoon red-pepper flakes
- Salt
- All-purpose flour
- 2 large eggs
- 2 tablespoons water
- 1 cup prepared unseasoned breadcrumbs
- Vegetable oil, for frying
- Marinara sauce, for serving (optional)
RHUBARB UPSIDE DOWN CAKE
By BobD
1. Heat oven to 325 degrees
- 2 1/2 sticks unsalted butter, at room temperature, more to grease pans
- 1 1/2 pounds rhubarb, rinsed and sliced into 1/2-inch cubes (about 4 cups)
- 2 teaspoons cornstarch
- 1 1/2 cups granulated sugar 1/2 cup light brown sugar
- 2 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- Zest of 1 lemon, grated
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/3 cup sour cream
- 2 teaspoons lemon juice.
RISOTTO w/ROASTED WINTER SQUASH
By BobD
1. Preheat the oven to 425F
- 1 1 1/2 1/2 winter squash (about 1/2 of a good-size butternut, for example), such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice
- 2 2 2 tablespoons extra virgin olive oil
- 7 to 8 7 to 8 8 cups vegetable or chicken stock, as needed
- 1 1 1/2 small or 1/2 medium onion,
- 2 2 2 large garlic cloves, minced or pressed
- to to taste
- 1 1/2 1 1/2 1/2 cups Arborio or Carnaroli rice
- 1/2 1/2 1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 1 1 teaspoon chopped fresh sage
- 1 to 2 1 to 2 to 1/2 to cheese, grated (1/4 to 1/2 cup), to taste
- 3 to 4 3 to 4 4 tablespoons chopped fresh parsley
- Freshly ground pepper
SPICY TURKEY BURGERS
By BobD
Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in larg...
- 1 1/4 pounds lean ground turkey
- 1 cup mild salsa, divided
- 1/2 cup finely chopped shallots
- 1/4 cup chopped fresh cilantro
- 4 tablespoons vegetable oil, divided
- 1 tablespoon chipotle-flavored hot sauce
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 crusty rolls, halved horizontally, toasted if desired
- 4 lettuce leaves
ROASTED GARLIC MUSHROOMS
By BobD
Preheat the oven to 450 degrees
- 2 pounds mushrooms, preferably wild mushrooms such as shiitake, chanterelles, morels and so on, with stems left on
- 12 tablespoons butter at room temperature
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
- 10 sprigs fresh herbs, preferably thyme, although parsley, tarragon or sage may be used
- 1/4 cup red-wine vinegar
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 cup loosely packed whole, unpeeled roasted garlic cloves
SICILIAN STUFFED TOMATOES
By BobD
1. Preheat the oven to 350 degrees
- This is an easy stuffed tomato recipe-If salt isn’t an issue for you and you want an even more robust flavor, use more anchovies.
- 6 medium-size firm tomatoes (about 2 pounds)
- 2 tablespoons extra virgin olive oil
- 1 large onion, peeled and finely chopped
- 2 garlic cloves, minced
- 4 anchovy fillets in oil, finely chopped
- 3 tablespoons finely chopped parsley
- 2 tablespoons capers, coarsely chopped
- 2 ounces imported black olives, pitted and coarsely chopped (about 1/3 cup)
- 1/2 cup bread crumbs, preferably whole-wheat
- Salt and freshly ground pepper
GINGER & HOISIN DUCK w/GLASS NOODLES
By BobD
Prick the duck skin with a fork
- 4 4 6oz x 6oz boned duck breast
- 3 3 1 pieces of stem ginger in syrup, chopped, plus 1 tablespoon of the syrup
- 2 2 2 tablespoons hoisin sauce
- 6 6 6 scallions, trimmed and chopped
- 7 7 7 oz dried glass noodles
DRIED PORCINI & TOMATO SAUCE
By BobD
1 pound fusilli or other pasta of your choice 1
- 1 ounce dried porcini mushrooms (about 1 cup)
- 1 tablespoon extra virgin olive oil
- 1/4 cup finely chopped onion or shallot
- 2 to 3 plump garlic cloves, minced
- Salt
- 1 (28-ounce) can chopped tomatoes in juice, coarsely pureed in a food processor fitted with the steel blade
- 1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
- Freshly ground pepper
CONCORD GRAPE SORBET
By BobD
Puree half of grapes in a blender until smooth, then force through a fine-mesh sieve into a bowl, discarding solids
- SORBETTO di UVA
- 2 pounds Concord grapes (about 2 quarts), stemmed, divided
- 3/4 cup superfine granulated sugar
- Equipment: an ice cream maker
Grits with Wild Mushrooms and Sherry Broth
By BobD
Douglas Keane and his mother, Kathryn Douglas, occasionally hunt for mushrooms together on the Sonoma Coast in Cali...
- 2 cups milk
- 2 cups water
- 1 cup stone-ground grits (see Note)
- Salt
- 1 ounce dried porcini mushrooms (1 cup)
- 3 cups boiling water
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 small carrot, thinly sliced crosswise
- 1 small onion, thinly sliced crosswise
- 1 medium celery rib, thinly sliced crosswise
- 3 medium garlic cloves, lightly smashed
- 4 ounces large white or cremini mushrooms, thickly sliced
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon black peppercorns
- 2 bay leaves
- 2 parsley sprigs
- 1 tarragon sprig
- 5 thyme sprigs
- 1 cup dry white wine
- 1 cup dry sherry
- 1 stick (8 tablespoons) unsalted butter
- Freshly ground pepper
- 1 1/4 pounds fresh porcini, chanterelles or stemmed shiitake mushrooms, thickly sliced
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup snipped chives