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Recipes
CHICKEN & MUSHROOM POSOLE SOUP
By BobD
Preheat the oven to 425 degrees F
- 4-6 SERVINGS
- The chewy puffy hominy will be a surprise to those who are unfamiliar with it—but a good one. It adds a wonderful texture and soaks up all of the amazing flavors of the broth.
- 2 (8-ounce) boneless, skin-on chicken breast halves (see Note)
- 2 tablespoons canola oil
- Kosher salt
- Freshly ground black pepper
- 2 ancho chiles
- 1 ounce dried porcini mushrooms
- 6 cups Enriched Chicken Stock or low-sodium chicken broth
- 1 cup canned posole (hominy), rinsed and drained
- 3 tablespoons chopped fresh cilantro
- 3/4 cup shredded white Cheddar cheese (3 ounces)
- Chopped fresh chives, for garnish (optional)
- Lime wedges, for garnish (optional)
- Fried Blue and White Corn Tortilla Strips (recipe follows), for garnish (see Note)
- Serves 4 to 6
- 2 cups canola oil
- 2 (6-inch) blue corn tortillas, cut into thin strips
- 2 (6-inch) white corn tortillas, cut into thin strips
- Kosher salt
CRANBERRY ORANGE NUT COOKIES
By BobD
Whisk flour, baking powder, baking soda and salt in a large bowl
- Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.
- Make Ahead Tip: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days
- 1 1/2 cups whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chopped walnuts
- 1/2 cup chopped dried cranberries
- 1 cup plus 3 tablespoons sugar, divided
- 1/2 cup smooth, unsweetened applesauce
- 1/4 cup canola oil
- 1 tablespoon freshly grated orange zest
- 3 tablespoons orange juice
BEEF INVOLOTINI w/GRAPE TOMATO SAUCE
By BobD
In a large skillet, heat 2 tablespoons of olive oil over medium heat
- 4 tablespoons extra virgin olive oil
- 2 anchovy fillets, chopped
- 4 fat garlic cloves, 2 sliced, 2 minced
- 1 pint grape tomatoes, halved lengthwise
- 1 cup canned crushed tomatoes
- Kosher salt and black pepper
- 1 tablespoon minced sage
- 1 tablespoon minced rosemary
- 1 pound shaved beefsteak
- 2 tablespoons chopped parsley.
- Boiled fettuccine, for serving.
GRILLED WHOLE MACKEREL w/LEMON
By BobD
Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until comb...
- 4 SERVINGS
- A whole mackerel or bluefish is about 2 feet long, so you will just be able to fit it on an angle in a large rectangular gas grill or a wide oven- You might want to measure your grill (or oven) before
- 1/2 teaspoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers
- 3 tablespoons finely chopped fresh oregano plus 6 large sprigs
- 1 (3 1/4- to 3 1/2-lb) cleaned whole Spanish mackerel or bluefish (with head and tail)
- 2 tablespoons vegetable oil
- 6 (1/4-inch-thick) lemon slices
- SPECIAL EQUIPMENT: a 22-inch grill; kitchen string
Jean-Georges' Asian Vegetable Slaw
By BobD
Use a mandoline slicer or a food processor to prepare the vegetables
- 1/4 cup mayonnaise
- 1 tablespoon mirin
- 1 tablespoon rice vinegar
- 1/2 tablespoon soy sauce
- 1/2 tablespoon fresh lemon juice
- 1 small jalapeño, seeded and minced
- 1 cup finely shredded red cabbage
- 1 cup finely shredded napa cabbage
- 1 cup julienned carrot
- 1 cup julienned jicama
- 1 cup julienned daikon
- 1/2 small seedless cucumber, peeled and sliced paper-thin
- 2 scallions, thinly sliced
- 1 cup mung bean sprouts
- Salt
WHITE TRUFFLE SALAD
By BobD
Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper
- 1 teaspoon lemon juice
- 1 1/2 tablespoons extra-virgin olive oil
- Coarse salt and freshly ground pepper to taste
- 1 very fresh bulb Florence fennel
- 1 fresh porcini mushroom (about 3 ounces), brushed clean
- Parmesan cheese
- 1 white truffle (about 1 ounce), brushed clean
MIXED BERRY JAM
By BobD
Combine fruit, sugar, and lemon juice in large bowl
- YIELD 2 PINTS
- For an even quicker jam, skip the canning instructions, ladle hot jam into clean jars, and store the jam in the refrigerator for up to two weeks.
- 6 5-to 6-ounce containers raspberries and blackberries (3 containers each)
- 2 cups sugar
- 2 tablespoons lemon juice
Roasted Brussels Sprouts with Capers, Walnuts and Anchovies
By BobD
The key to Michael Symon's deeply savory side dish is a dressing that includes anchovies, capers, mustard and a lit...
- 3 pounds brussels sprouts, quartered
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 cup walnuts
- 1/4 cup red wine vinegar
- 1 tablespoon grainy mustard
- 2 tablespoons honey
- 3 tablespoons capers, rinsed and chopped
- 2 garlic cloves, minced
- 2 shallots, minced
- One 2-ounce tin of anchovies, drained and minced
CHICKPEAS W/BABY SPINACH
By BobD
1Heat the olive oil in a large, heavy saucepan over medium heat and add the onion
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds, lightly toasted and ground
- Salt, preferably kosher salt, and freshly ground pepper to taste
- 1 tablespoon tomato paste
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 cup chicken or vegetable stock, or water
- Cayenne to taste
- 1 6-oz. bag baby spinach
LEMON RISOTTO w/BRUSSELS SPROUTS
By BobD
1. Bring a large pot of water to a boil
- 1 pound Brussels sprouts, ends trimmed
- Salt to taste
- 2 quarts well seasoned chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- 1 1/2 cups arborio or carnaroli rice
- 1 to 2 garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 2 teaspoons finely chopped lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan cheese