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Recipes
Malabar Spice-Crusted Hanger Steaks with Gingered Carrot Puree
By BobD
In a small bowl, blend together the coconut, cinnamon, cloves, 1 tablespoon of the coriander, the pepper and 1/2 te...
- 2 tablespoons unsweetened, shredded coconut
- 1 1/2 tablespoons cinnamon
- 1/8 teaspoon ground cloves
- 1 tablespoon plus 1 teaspoon ground coriander
- 1 1/2 teaspoons freshly ground pepper
- Kosher salt
- 2 tablespoons vegetable oil
- Four 8-ounce hanger steaks, trimmed
- 1 teaspoon extra-virgin olive oil
- 2 tablespoons minced onion
- 1/2 teaspoon finely grated fresh ginger
- 3 medium carrots, sliced 1/8 inch thick (1 cup)
- 2/3 cup low-sodium chicken broth
- 1/4 cup fresh orange juice
- 1 tablespoon cold unsalted butter
Green Goddess Dipping Sauce
By BobD
- 3/4 cup sour cream
- 1/2 cup firmly packed fresh parsley leaves
- 1/2 cup mayonnaise
- 1 green onion, chopped
- 1 tablespoon firmly packed fresh dill leaves
- 1 tablespoon firmly packed fresh tarragon leaves
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 1 garlic clove
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: fresh dill sprig
CHESTNUT PANCAKES W/BACON & CREME FRAICHE
By BobD
Cook bacon in large skillet over medium heat until brown and crisp
- These flavorful pancakes make a great breakfast (drizzled with maple syrup) or appetizer (topped with chives).
- 6 slices thick-cut bacon, chopped
- 3/4 cup milk
- 2 large eggs
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups coarsely chopped jarred steamed chestnuts (7 to 8 ounces), divided
- Créme fraîche or sour cream
- Chopped chives or maple syrup
- Cook bacon in large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Transfer 2 tablespoons bacon drippings to blender; add milk and next 3
- Pour remaining drippings into small bowl. Brush same skillet with some drippings; heat over medium heat. Drop in batter by rounded tablespoonfuls. Cook pancakes until brown and cooked through, about 3
- Makes about 24 pancakes.
WHOLE WHEAT QUINOA BREAD
By BobD
1. In a large bowl, combine the yeast and water and stir until dissolved
- For the sponge:
- This moist, hearty bread slices beautifully for sandwiches or toast. The dough is sticky because of the moisture from the cooked quinoa, but resist the urge to add too much flour.
- 2 1/2 teaspoons active dry yeast
- 3 cups lukewarm water
- 1 tablespoon agave syrup
- 1 tablespoon blackstrap molasses
- 2 cups all-purpose or white bread flour
- 2 cups whole-wheat flour
- For the bread:
- 1/4 cup canola oil
- 1 scant tablespoon salt
- 2 cups cooked quinoa
- 3 to 4 cups whole-wheat flour, as needed
- 1 egg, beaten with 2 tablespoons water for egg wash
- 1 tablespoon sesame seeds
FRESH HERB DUMPLINGS
By BobD
Whisk first 7 ingredients, 1 teaspoon coarse salt, and pepper in large bowl until blended
- Celery leaves (which are left over from the celery used in the soup) are great in the dumplings.
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup chopped fresh chives
- 3 large egg yolks
- 3 tablespoons unsalted butter, melted
- 3 tablespoons chopped fresh Italian parsley
- 3 tablespoons chopped celery leaves
- 1 teaspoon plus 1 1/2 tablespoons coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups all purpose flour
CHIX, GREEN BEAN, CORN & FARRO SALAD
By BobD
Cook farro in medium saucepan of boiling salted water until just tender, 20 to 25 minutes
- Yield: Makes 4 servings
- 1/2 cup semi-pearled farro* or spelt berries
- 3 tablespoons extra-virgin olive oil, divided
- 8 ounces skinless boneless chicken breast halves
- 12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
- 2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
- 3 green onions, thinly sliced (about 3/4 cup)
- 1 tablespoon minced fresh marjoram
- 1/2 teaspoon coarse kosher salt
- 2 tablespoons white wine vinegar
- 2 tablespoons minced shallot
- 1 teaspoon Dijon mustard
- 4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)
Meat Loaf with Red Wine Glaze
By BobD
Shea Gallante brushes his meat loaf with a red wine glaze, which caramelizes as it bakes
- 2 slices of white sandwich bread, torn into pieces
- 1/2 cup milk
- 1 large egg
- 1 large egg yolk
- 2 tablespoons coarsely chopped flat-leaf parsley
- 1 1/2 teaspoons finely chopped sage
- 1 teaspoon finely chopped thyme
- 1 tablespoon kosher salt
- Pinch of freshly ground black pepper
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plain dry bread crumbs
- 2 tablespoons unsalted butter
- 1 medium white onion, finely diced
- 4 garlic cloves, minced
- 1 pound ground lamb
- 1/2 pound ground pork
- 1/2 pound ground veal
- Vegetable oil, for brushing
- 1 1/4 cups dry red wine
- 1/4 cup sugar
- 1 tomato, finely chopped
- 1 teaspoon unsulfured molasses
- Pinch of ground allspice
OLIVE OIL MASHED POTS w/SPINACH & BASIL
By BobD
Cook potatoes in large pot of boiling salted water until tender, 15 to 20 minutes
- 4 pounds yukon gold potatoes, peeled, cut into 1 1/2-inch cubes
- 7 tablespoons extra-virgin olive oil, divided
- 6 tablespoons (or more) low-salt chicken broth
- Coarse kosher salt
- 1 6-ounce package baby spinach
- 1 cup (packed) fresh basil leaves
SPICY STIR FRIED CABBAGE
By BobD
1. Combine the garlic, ginger, red pepper flakes and star anise in a small bowl
- 4 garlic cloves, minced
- 2 teaspoons minced ginger
- 1/2 teaspoon red pepper flakes
- 1 star anise, broken in half
- 2 teaspoons soy sauce (more to taste)
- 2 tablespoons Shao Hsing rice wine or dry sherry
- 2 tablespoons peanut or canola oil
- 1 small cabbage, 1 to 1 1/2 pounds, quartered, cored and cut crosswise into 1/8-inch shreds
- 1 medium carrot, cut into julienne
- Salt to taste
- 2 tablespoons minced chives, Chinese chives or cilantro
Olive-Mint Pesto Meatballs with Fettuccine
By BobD
In a large bowl, soak the bread in the milk for 1 minute, mashing it
- 3 slices good quality packaged white bread, crusts removed, bread torn
- 1/3 cup whole milk
- Olive-Mint Pesto
- 1 scallion, thinly sliced
- 1 large egg
- 3/4 pound ground turkey
- 3/4 pound ground beef
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 3/4 pound fettuccine
- Freshly grated Parmesan cheese, for serving