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Recipes
DESSERT CREPES
By BobD
In a bowl, whisk the egg well
- 1 large egg
- 1 cup milk
- 1/4 cup club soda
- 2 tablespoons sugar
- 1 1/2 teaspoons dark rum
- 1/2 teaspoon vanilla extract
- Large pinch salt
- 1 cup all-purpose unbleached flour
- 1 1/2 tablespoons extra virgin olive oil
- Grated zest (yellow part only without underlying white pith) of 1 lemon
- grated zest (orange part only without underlying white pith) of 1 orange
- Vegetable oil for cooking crepes
ASPARAGUS VICHYSSOISE w/MINT
By BobD
Melt butter in heavy large saucepan over medium heat
- Yield: Makes 4 servings
- 2 tablespoons (1/4 stick) butter
- 1 cup thinly sliced leek (white and pale green parts only)
- 1/2 cup 1/2-inch cubes peeled russet potato (about 3 ounces)
- 2 1/2 cups low-salt chicken broth
- 3 cups 1-inch pieces trimmed asparagus (cut from 18 to 20 ounces)
- 1/4 cup chilled whipping cream
- 1 tablespoon finely chopped fresh mint
PANCETTA WRAPPED SALMON w/BEURRE ROUGE
By BobD
FOR THE BUTTER: Preheat the oven to 400 degrees F
- For the Butter:
- 2 tablespoons plus 1 teaspoon unsalted butter, softened
- 1 tablespoon minced shallots
- 1/2 cup dry red wine
- 1/2 teaspoon finely chopped flat-leaf parsley, 1 tablespoon whole leaves
- Salt and freshly ground pepper
- For the Salmon:
- Four 6 ounce center cut skinless salmon fillets
- 1 teaspoon thyme leaves
- 8 thin slices of pancetta
- For the Escarole:
- 20 pearl onions, unpeeled
- 2 tablespoons extra-virgin olive oil
- 1 head escarole, large leaves torn
- 1/4 cup chicken stock or canned low-sodium broth
- 1 tablespoon fresh lemon juice
- Lemon wedges, for serving
ROASTED PEPPER SOUP
By BobD
Heat the olive oil in a skillet
- 4 SERVINGS
- 1 teaspoon olive oil
- 2 cloves garlic, peeled and minced
- 1 onion, peeled and minced
- 1 large carrot, peeled and minced
- 2 ribs celery, minced
- 1 quart chicken or vegetable broth, homemade or low-sodium canned
- 1 teaspoon dried thyme leaves
- 6 red bell peppers, roasted, seeded, deveined, peeled and quartered
- 1 cup buttermilk
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 1/2 cup minced fresh basil leaves
- 2 scallions, minced
LINGUINE w/PESTO TRAPANESE
By BobD
Saute the almonds in a little olive oil until tan
- 3/4 cup slivered almonds
- 1 large handful fresh basil leaves
- 1 to 2 large garlic cloves
- Several sprinkles of sea salt
- 6 ripe plum tomatoes
- Handful of grated Pecorino (about 1/2 cup)
- A generous splash of olive oil (about 1/3 cup)
- 1 pound linguine
CREOLE RED SNAPPER
By BobD
Put the vegetable oil in a sauté pan
- 4 tablespoons vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup chopped scallions
- 2-1/2 teaspoons finely chopped garlic
- 1 cup chopped tomatoes, fresh or canned with juice
- 1 lemon, peeled, seeded, and chopped
- 16 small pitted whole olives
- Pinch of saffron
- 4 red snapper fillets, skin on
- Juice of 1/2 lemon
- Fresh dill, for garnish
ZUPPA di FUNGHI
By BobD
Crush the garlic with a knife blade, and saute over medium heat in the olive oil until garlic starts to brown
- 2 cloves garlic
- 1/4 cup extra-virgin olive oil
- 2 pounds fresh wild mushrooms (see note), cleaned and sliced
- 1 tablespoon flour
- 2 sprigs fresh thyme
- 5 cups well-flavored chicken stock
- 1 teaspoon freshly ground pepper
- Salt to taste
Chicken Breasts with Walnuts, Leeks and Candied Lemon
By BobD
In a skillet, heat 1 tablespoon of the oil
- 1/4 cup extra-virgin olive oil
- 2 leeks, white and tender green parts only, sliced 1 inch thick
- Salt
- 1 tablespoon sugar
- 1/2 preserved lemon, pulp discarded and peel thinly sliced
- 2 tablespoons white wine vinegar
- 1 tablespoon minced chives
- 2 teaspoons minced dill
- 1 teaspoon minced tarragon
- Freshly ground pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 1/2 cup toasted walnuts, for garnish
Chipotle-Garlic Edamame
By BobD
Instead of pairing soybeans with the usual Asian flavors, this recipe calls for chipotle chiles (they add smoky fla...
- One 14-ounce bag frozen edamame in the pods
- 1 tablespoon extra-virgin olive oil
- 1 chipotle in adobo—stemmed, seeded and minced
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- Coarse sea salt
- Freshly ground black pepper
LOBSTER IN CRAZY WATER
By BobD
Preheat oven to 325F. Cook lobsters in large covered pot of boiling salted water 3 minutes (lobsters will not b...
- 2 SERVINGS
- 2 (1 1/2- to 1 3/4-pound) wild-caught spiny lobsters or Maine lobsters
- 3/4 cup extra-virgin olive oil, divided
- 6 garlic cloves, thinly sliced
- Pinch of dried crushed red pepper
- 2 12-ounce containers cherry tomatoes (about 4 1/2 cups)
- 1 cup dry white wine
- 3/4 cup water
- 2 tablespoons chopped fresh Italian parsley