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Recipes
SALMON CAKES w/GREENS
By BobD
Combine mayonnaise, 1 tablespoon shallots, 1 teaspoon mustard, buttermilk and juice in a bowl; set aside
- 1/4 cup fat-free mayonnaise
- 1/4 cup plus 1 tablespoon chopped shallots
- 2 teaspoons Dijon mustard, divided
- 1/2 cup lowfat buttermilk
- 1 1/2 teaspoon fresh lemon juice
- 1 pound salmon fillet, skin removed, finely chopped
- 2 egg whites
- 5 tablespoons drained capers
- 1/2 cup plain breadcrumbs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 teaspoon olive oil
- 8 cups mixed greens
Vietnamese "Pho" Rice Noodle Soup
By BobD
Because the simmering takes at least two hours, I like to prepare the broth a day ahead of time and keep it in the ...
- BROTH:
- 5 pounds beef marrow or knuckle bones
- 2 pounds beef chuck, cut into 2 pieces
- 2 (3-inch) pieces ginger, cut in half lengthwise and lightly bruised with the flat side of a knife, lightly charred (see Note, below)
- 2 yellow onions, peeled and charred (see Note, below)
- 1/4 cup fish sauce
- 3 ounces rock sugar, or 3 tablespoons sugar
- 10 whole star anise, lightly toasted in a dry pan
- 6 whole cloves, lightly toasted in a dry pan
- 1 tablespoon sea salt
- NOODLE ASSEMBLY:
- 1 pound dried 1/16-inch-wide rice sticks, soaked, cooked and drained (see Tips, below)
- 1/3 pound beef sirloin, slightly frozen, then sliced paper-thin across the grain
- GARNISHES:
- 1/2 yellow onion, sliced paper-thin
- 3 scallions, cut into thin rings
- 1/3 cup chopped cilantro
- 1 pound bean sprouts
- 10 sprigs Asian basil
- 1 dozen saw-leaf herb leaves (optional)
- 6 Thai bird chilies or 1 serrano chili, cut into thin rings
- 1 lime, cut into 6 thin wedges
- Freshly ground black pepper
RUM-SCENTED MARBLE CAKE
By BobD
1. Set a rack in the lower third of the oven and preheat to 325F
- Makes one 10-inch (25-cm) tube or Bundt cake, about 24 slices
- BASE BATTER
- 2 2/3 cups all-purpose flour (spoon flour into a dry-measure cup and level off)
- 1 2/3 cups sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 12 ounces/350 grams (3 sticks) unsalted butter, softened
- 7 large eggs
- 3 tablespoons dark rum
- CHOCOLATE BATTER
- 2 tablespoons dark rum
- 2 tablespoons milk
- 1/2 teaspoon baking soda
- 6 ounces (175 grams) bittersweet (not unsweetened) chocolate, melted and cooled
- 2 cups Base Batter
- 1 (12-cup) tube or Bundt pan, buttered, coated with fine, dry bread crumbs, and sprayed with vegetable oil cooking spray
Celery, Grilled Grape and Mushroom Salad
By BobD
"Celery is a vegetable people either love or hate, and we try to get people to love all their vegetables," says che...
- 2 tablespoons white wine vinegar
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon celery seeds
- 1/4 teaspoon Dijon mustard
- 2 small garlic cloves, minced
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1/4 cup roasted almond oil
- Salt and freshly ground pepper
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup tender celery leaves (from one head)
- 1/4 cup salted roasted almonds, chopped
- 1 pound king oyster mushrooms, sliced lengthwise 1/4 inch thick
- 2 cups green grapes (12 ounces)
- 2 heads butter lettuce, leaves separated
- 2 cups very thinly sliced celery
SHELL BEANS w/MUSHROOM & PARSLEY PESTO
By BobD
For garnish (optional), tear bread into pieces about 1 inch or less in size
- 3 slices bread, optional
- 1/4 cup olive oil, optional
- 1 1/2 pounds cranberry beans (or other fresh beans) in their shells
- 1 head plus 2 cloves garlic
- 3 leaves sage
- Freshly ground black pepper
- Salt
- 1 cup (packed) fresh parsley leaves
- 6 ounces (about 4 slices) bacon, cut into small pieces
- 10 to 12 ounces crimini mushrooms, thinly sliced
TAGLIATELLE w/CREAMY ASPARAGUS SAUCE
By BobD
Cook the pasta in a large pot of boiling salted water
- 8 oz plain tagliatelle (fresh or dried)
- 8 oz spinach tagliatelle (fresh or dried)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 6 scallions or shallots, chopped
- 1/2 cup dry white wine
- 1 1/4 cups heavy cream
- 1/3 cup sour cream
- 1/3 cup shredded fresh basil
- 1 cup freshly grated parmesan cheese
- 1 large bunch asparagus, cut into short lengths
- Extra Parmesan shavings, for serving
GREEN BEANS & MUSTARDY POTATOES
By BobD
1. Preheat the oven to 400˚ and position a rack in the center
- ½ pound Yukon Gold potatoes (about 6 potatoes)
- ½ pound fingerling potatoes (about 12 potatoes)
- ¼ cup extra-virgin olive oil, divided
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh sage
- 2 tablespoons fresh thyme leaves
- Salt and freshly ground black pepper
- 1 tablespoon minced shallot
- 1 tablespoon apple cider vinegar
- ¼ pound haricots verts or thin green beans, trimmed
- ¾ cup crème fraîche
- 1 ½ tablespoons whole-grain mustard
MOCHA MOUSSE w/SICHUAN PEPCORNS
By BobD
Grind peppercorns with mortar and pestle
- 4 SERVINGS
- MOUSSE AU MOKA ET POIVRE
- 1/4 teaspoon Sichuan peppercorns
- 1/3 cup heavy cream
- 1 1/2 teaspoons ground coffee beans
- 4 oz 70%-cacao bittersweet chocolate, chopped
- 3 large egg whites
- 1 tablespoon sugar
- EQUIPMENT: a mortar and pestle or an electric coffee/spice grinder; 4 (4- to 5-oz) serving glasses or ramekins
- ACCOMPANIMENT: lightly sweetened whipped cream
ORECCHIETTE w/CAULIFLOWER & ANCHOVY
By BobD
Preheat oven to 425F. Toss cauliflower florets with 1 tablespoon olive oil in large bowl to coat
- 6 SERVINGS
- 1 large head of cauliflower (28 to 30 ounces), trimmed, cut into 1-inch florets
- 8 tablespoons extra-virgin olive oil, divided
- 1 pound orecchiette (little ear-shaped pasta) or medium-size shell pasta
- 1 1/2 cups 1/3-inch cubes crusty country-style bread
- 3 medium zucchini, trimmed, cut into 1/3-inch cubes (about 3 cups)
- 3 large garlic cloves, chopped
- 7 anchovy fillets, finely chopped
- 1/2 cup chopped fresh Italian parsley, divided
- 1/3 cup (packed) freshly grated Parmesan cheese plus additional for serving
- 2 tablespoons freshly grated Pecorino Romano cheese
DIRTY VODKA MARTINIS
By BobD
Pour 1/4 cup vodka into each of the 10 chilled Martini glasses
- 10 SERVINGS
- 2 1/2 cups chilled vodka, divided
- 10 large pimiento-stuffed olives
- 10 tablespoons juice from jar of olives