BobD's profile page
Recipes
BLACKBERRY-CINNAMON COBBLER
By BobD
Preheat oven to 375°F. Toss berries, 1/3 cup sugar, cornstarch, lemon juice, and 1/2 teaspoon cinnamon in large bo...
- 6 cups fresh blackberries
- 1/3 cup plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon ground cinnamon, divided
- 1 1/4 cups buttermilk baking mix (such as Bisquick)
- 1 1/2 teaspoons finely grated lemon peel
- 1/2 cup chilled whipping cream
- Vanilla ice cream
WARREN PEAR & BERRY CRISP
By BobD
1. Preheat the oven to 400°
- For the topping:
- Makes 9 servings
- • 1 1/3 cups all-purpose flour
- • 2 tablespoons plus 11/2 teaspoons sugar
- • 1/8 teaspoon cinnamon
- • 1/4 teaspoon salt
- • 6 tablespoons unsalted butter
- • 1/2 plus 1/3 cup ground (untoasted) almonds or pecans
- For the filling:
- • 8 Warren pears--peeled, cored and cut into 1/2-inch cubes
- (about 7 cups)
- • 1 3/4 cups (ozen blackberries or raspberries
- • 2 1/2 tablespoons a!-purpose flour
- • 1/4 cup sugar
- • Pinch of salt
- • Splash of pear eau-de-vie (optional)
- • Zest and juice of 1/2 lemon
- • Ice cream or pear sorbet, for serving
CHOCOLATE CHERRY COOKIES
By BobD
1. In the bowl of a standing mixer, mix the butter and sugars together
- 8 ounces (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon freshly ground nutmeg
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups dark chocolate chips
- 1 cup chopped dried cherries
ORZO SALAD w/CHICK PEAS & GOAT CHEESE
By BobD
Cook orzo in large saucepan of boiling salted water until just tender, stirring occasionally
- 4 SERVINGS
- 1 1/2 cups orzo (about 9 ounces)
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1 15- to 15 1/2-ounce can garbanzo beans (chickpeas), rinsed, drained
- 2 tablespoons chopped fresh oregano
- 15-ounce log soft fresh goat cheese, crumbled (about 1 cup)
ROASTED EGGPLANT
By BobD
1. Preheat the oven to 450 degrees
- A roasted eggplant is fragrant and delicate, so no surprise that roasting is the first step in most of this weeks eggplant recipes.
- Large globe eggplants require from 20 to 25 minutes to cook, depending on how plump they are. Small narrow eggplants, such as Japanese eggplants, take about 15 minutes.
- If you need for the eggplant to hold its shape, roast it for a shorter time, until you see the skin beginning to wrinkle.
GRILLED EGGPLANT PUREE w/POMEGRANATE
By BobD
1. Prepare a hot charcoal grill
- Grilled Eggplant Purée With Pomegranate Syrup and Almonds
- 1 1/4 to 1 1/2 1 1/4 to 1 1/2 1/2 pounds eggplant
- 2 2 2 garlic cloves, mashed in a mortar and pestle with a generous pinch of salt
- 3 3 3 tablespoons drained yogurt
- 2 2 2 tablespoons fresh lemon juice
- 2 2 to teaspoons pomegranate molasses (more to taste)
- 1/4 1/4 cup toasted almonds (1 ounce almonds), finely chopped
- 2 2 2 tablespoons finely chopped fresh mint
- to and freshly ground pepper to taste
- Fresh mint leaves for garnish
SWISS CHARD, SPINACH & RICE GRATIN
By BobD
1. Bring a large pot of water to a boil while you clean the chard and spinach
- 1 pound Swiss chard, washed and stemmed
- 1/2 pound spinach, washed and stemmed
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 2 large garlic cloves, minced
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 teaspoon chopped fresh rosemary
- 3 large eggs
- 1/2 cup (2 ounces) grated gruyère cheese
- 1 cup cooked basmati brown rice
Fudgy Chocolate Brownies
By BobD
Preheat the oven to 350°
- 3 tablespoons unsalted butter, softened
- 3/4 cup sifted all-purpose flour
- 1/3 cup unsweetened cocoa, preferably Dutch process
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ounce semisweet chocolate, melted
- 1/4 cup unsweetened applesauce
BREAD, POTATO & ARUGULA SOUP
By BobD
In a deep, heavy 4- to 5-quart pot, combine the potatoes and water
- Zuppa di Patate, Rucola, e Pane
- Makes 8 Servings
- 3/4 pound medium-size baking (Idaho) potatoes (about 2 potatoes), peeled and cut into 1/2-inch-thick slices
- 7 cups water
- Salt
- 1 pound arugula (2 to 3 large bunches), preferably not hydroponic or “baby”
- 1/2 cup diced (1/2-inch) day-old Italian bread with crusts removed
- 1/4 cup extra virgin olive oil
- 6 garlic cloves, crushed
- 1 whole peperoncino (dried hot red pepper) or 1/2 teaspoon peperoncino (crushed red pepper)
- 1/2 cup freshly grated Pecorino Romano cheese
Milk-Braised Pork Tenderloin with Spinach and Strawberry Salad
By BobD
Braising a seared pork tenderloin in milk gives it a lovely silkiness, and the milk a delicious, savory caramel fla...
- Four 6-ounce pieces of trimmed pork tenderloin
- Salt and freshly ground white pepper
- 1 1/2 tablespoons tarragon mustard or Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 cups whole milk
- 4 garlic cloves, halved
- 1 sage sprig
- 2 large sage leaves, minced, plus 12 small sage leaves, for garnish
- 1 tablespoon tawny port or oloroso sherry
- 2 cups baby spinach leaves
- 4 large strawberries, cut into matchsticks