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Recipes
SHRIMP CHARMOULA
By BobD
Cook shrimp in a large pot of boiling water until just cooked through, 1 to 2 minutes
- 4 SERVINGS
- Shrimp is pickled in a gently tangy spice mixture-Charmoula refers to the N African comb of ingredients in the marinade.
- 1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail fan attached, and deveined
- 3 large shallots, finely chopped (1 cup)
- 6 tablespoons extra-virgin olive oil, divided
- 1 small leek (white and pale green parts only), finely chopped
- 1 garlic clove, minced
- 1 fresh serrano chile (optional), seeded and finely chopped
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon smoked paprika (optional)
- 1/8 teaspoon turmeric
- 1/2 teaspoon grated lemon zest
- 1/2 cup fresh lemon juice
- 2 teaspoons mild honey
- 2 tablespoons chopped flat-leaf parsley or cilantro
SPLIT PEA SOUP w/FRIED COUNTRY HAM
By BobD
Simmer half of ham with water, onion, celery, carrots, and peas in a deep heavy 6-qt pot, uncovered, stirring occas...
- SERVES 8----12 CUPS
- 1/2 lb country ham, divided
- 3 1/2 qts water
- 1 large onion, chopped
- 2 celery ribs, chopped
- 2 large carrots, chopped
- 1 lb dried split peas (2 1/4 cups), picked over and rinsed
- 1 tablespoon olive oil
NUT & HONEY FILLED COOKIE STICKS
By BobD
TO MAKE DOUGH: In a bowl, combine the flour, sugar, and salt
- For Pastry:
- to means "evicted." The name comes from Italian landlords of long ago who used sticks to chase away poor tenants who had not paid their rent. Some of them were probably poor Jews.
- 3 3 3 cups all-purpose flour
- 1 1 1 cup sugar
- Pinch Pinch of salt
- 1/3 1/3 1/3 cup chilled margarine or unsalted butter
- 2/3 2/3 2/3 cup sweet wine
- For Filling:
- 2/3 2/3 2/3 cup honey
- 1 1 1 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground cloves
- 2 2 2 cups walnuts, coarsely chopped
- 1 1 1 tablespoon grated lemon zest
- 1 1 1 tablespoon grated orange zest
- Pinch Pinch of freshly ground black pepper
- All-purpose flour or fine bread crumbs for dusting
- 1 1 2 egg yolk beaten with 2 tablespoons water, for egg wash
CHINESE MUSHROOMS w/BABY BOK CHOY
By BobD
In a small bowl, combine oyster or stir-fry sauce, soy sauce, sugar, sesame oil, vegetable broth and rice wine or s...
- 1 teaspoon vegetarian oyster sauce or stir-fry sauce, like Lee Kum Kee brand (sold at Asian markets or on Amazon.com) 1 tablespoon soy sauce
- 1 1/2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 cup vegetable broth or water
- 1 teaspoon rice wine or dry sherry
- 14 Chinese dried mushrooms, soaked in warm water until softened, stemmed, and squeezed dry, or fresh shiitake mushrooms, stemmed
- 2 tablespoons vegetable oil
- 1 teaspoon cornstarch
- 14 baby bok choy
- 2 scallions, white part only, minced.
ASPARAGUS VELOUTE--ROBUCHON
By BobD
Wash the asparagus. Cut 2 inches (5 cm
- 4 SERVINGS
- 2 pounds (1 kg.) white asparagus
- 1 quart (1 L.) chicken stock (or store-bought), or chicken broth (or store-bought or made from a bouillon cube)
- A bit of sugar (1 cube if you have cubes)
- 5 cup (30 g.) cornstarch
- 1 egg yolk
- 1 cup (25 cl.) heavy cream
- Salt
FRESH MOZZARELLA
By BobD
Heat milk and citric acid to 88F in a 7- to 8-qt heavy pot over low heat, stirring occasionally, then maintain a te...
- YIELDS 1 POUND
- Pure, clean flavor of homemade mozzarella is a revelation, as is the cheese's tender, almost flaky, pull-apart texture. Time, patience, & careful attention to detail are keys to success.
- 1 gallon whole milk
- 1 1/8 teaspoon citric acid
- 1/4 tablet rennet, crushed
- 1/4 cup warm water
- EQUIPMENT: cheesecloth; kitchen string
FRENCH TOAST CASSEROLE
By BobD
Place bread cubes in a greased 13-in
- For the Topping:
- 1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
- 8 eggs
- 3 cups milk
- 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt, optional
- 2 tablespoons butter or margarine, cubed
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Maple syrup, optional
SPANISH TOMATO SOUP
By BobD
Peel, seed and coarsely chopped tomatoes
- 8 SERVINGS
- Bell peppers and cumin add sweetness and spice to this tangy tomato soup, but it's the pimento that really pulls all the flavors together.
- 4 1/2 lb tomatoes
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sweet pimento smoked paprika)
- 3 garlic cloves, peeled
- 1 teaspoon cumin seeds
- 1/2 cup coarse bread crumbs (from a day-old baguette)
- 2 cups fresh figs or seedless green grapes, halved
Peppered Beef Tenderloin with Roasted Garlic-Herb Butter
By BobD
Preheat the oven to 275°
- 2 tablespoons coarsely ground black pepper
- 1 teaspoon kosher salt
- 1 teaspoon dark brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 6 tenderloin steaks, about 1 1/2 inches thick
- 4 garlic cloves, unpeeled
- 1/4 teaspoon fresh thyme
- 1/4 teaspoon fresh rosemary
- 1/4 teaspoon fresh oregano
- 4 tablespoons unsalted butter, softened
EMERIL'S MUFFULETTA
By BobD
In a medium bowl, stir the pimento-stuffed olives with the giardiniera, capers and their respective liquids
- 5 ounces pimento-stuffed olives (1 cup), sliced, plus 2 tablespoons of liquid from the jar
- 6 ounces chopped giardiniera (pickled Italian vegetables) (1 cup), plus 1 tablespoon of liquid from the jar
- 2 tablespoons drained capers, plus 2 teaspoons of liquid from the jar
- 3 ounces pitted Calamata olives (1/2 cup), sliced
- 2 1/2 teaspoons minced garlic
- 1 tablespoon minced shallot
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- Pinch of dried thyme
- Pinch of crushed red pepper
- 1/2 cup extra-virgin olive oil
- 1 large loaf seeded Italian bread (about 1 1/4 pounds), split
- 1/4 pound sliced fresh mozzarella
- 6 ounces sliced capocollo or prosciutto
- 1/4 pound sliced Genoa salami
- 1/4 pound sliced mortadella
- 1/4 pound sliced mild provolone cheese
- Peperocini, for serving