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Recipes
GRILLED PORTABELLA & BULGAR SALAD
By BobD
MAKE VINAIGRETTE: With motor running, drop garlic into food processor and finely chop
- 4 SERVINGS
- FOR TOMATO VINAIGRETTE
- 1 large garlic clove
- 1 pint grape or cherry tomatoes
- 1/2 cup flat-leaf parsley leaves
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1 tablespoon finely chopped rosemary
- 1/4 teaspoon hot red-pepper flakes
- FOR SALAD
- 8 large portabella mushrooms, stems reserved for another use
- 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
- 2 medium yellow bell peppers, quartered lengthwise
- 1 medium zucchini, halved lengthwise
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 cups boiling-hot water
- 1 cup medium bulgur
- 1/4 cup pine nuts, toasted see Tips
- 2 1/2 oz baby arugula (4 cups)
- 1 firm-ripe small avocado
POTATO, HAM & PIQUILLO PEPPER CROQUETAS
By BobD
In a large bowl, combine potatoes, 3/4 cup bread crumbs, ham, pepper, 1 egg, the yolk, 1/2 teaspoon black pepper, p...
- 3 cups mashed potatoes, chilled
- 2 1/4 cups plain bread crumbs
- 2 ounces serrano ham (about a half-cup), diced small
- 1/2 cup piquillo or roasted red pepper, diced small
- 5 large eggs
- 1 egg yolk
- 1 teaspoon freshly ground black pepper, more to taste
- 1/2 teaspoon smoked paprika, optional
- 1/2 teaspoon kosher salt, more to taste
- 1 cup all-purpose flour
- Olive oil or vegetable oil, for frying.
Fettuccine with Five-Spice Pork and Carrots
By BobD
Don't be tempted to cook the pork tenderloin any longer than specified, or you'll risk losing its juicy tenderness
- 1 pound pork tenderloin
- Salt
- Fresh-ground black pepper
- Chinese five-spice powder
- 3 tablespoons cooking oil
- 4 carrots, cut in half lengthwise and then crosswise into 1/4-inch slices
- 1 teaspoon sugar
- 4 scallions including green tops, chopped
- 4 cloves garlic, cut into thin slices
- 1 tablespoon chopped fresh ginger
- 1 jalapeño pepper, seeds and ribs removed, chopped
- 1 cup canned low-sodium chicken broth or homemade stock
- 2 tablespoons soy sauce
- 1/2 pound fettuccine or Chinese egg noodles
PERSIAN RICE w/PISTACHIOS & DILL
By BobD
Using lid of pot as guide, trace circle on parchment paper and cut out
- Polow (Persian Rice with Pistachios and Dill)
- The tah-dig is the defining characteristic of Persian rice, a crisp, golden disk that is served atop the fragrant, steaming dish.
- Yield: Makes 8 servings
- 3 cups basmati rice (1 1/4 pounds)
- 3 tablespoons salt
- 1/2 teaspoon saffron threads, crumbled
- 1/2 cup plain yogurt
- 1 tablespoon unsalted butter
- 2/3 cup fresh dill, chopped
- 1 cup shelled natural pistachios (about 5 ounces), coarsely chopped
- Special equipment: 6-quart wide, heavy pot, preferably nonstick; parchment paper
LOBSTER DIP
By BobD
In a food processor, finely chop the lobster meat
- 1/2 pound cooked lobster meat
- 2 1/2 pounds cream cheese
- 1 cup sour cream.
WILD MUSHROOM RISOTTO
By BobD
Melt 2 tablespoons butter in heavy large skillet over medium-high heat
- 9 1/2 tablespoons butter, divided
- 1 1/2 pounds fresh wild mushrooms
- (such as c [porcini], hen of the woods, chanterelle, or stemmed shiitake); large mushrooms sliced, small mushrooms halved or quartered
- 7 cups (about) low-salt chicken broth
- 1 tablespoon extra-virgin olive oil
- 3/4 cup finely chopped leek (white and pale green parts only)
- 1 1/4 cups arborio rice (8 to 9 ounces)
- 1/4 cup dry white wine
- 1/4 cup dry white vermouth
- 1/4 cup grated Parmesan cheese plus additional for serving (optional)
BLUEBERRY YOGURT PARFAIT
By BobD
1. Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over...
- This beautiful parfait tastes so much richer than it is. You can serve it for breakfast or for dessert. Look for organic yogurt that has no thickeners or gums added to it.
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon freshly squeezed lime juice
- 1/2 teaspoon balsamic vinegar
- 2 cups drained low-fat yogurt or low-fat Greek style yogurt
- 1 tablespoon shelled pistachios, finely chopped
BOUILLABAISSE GELEE
By BobD
1. Sweat fennel, shallots, tomato and garlic in a stockpot
- Shallot 2 Oz
- Tomato 4 Oz
- Garlic cloves 2 each
- Saffron 1 pinch
- Chiles, dried 1 each
- Orange, rind of 1/2 each
- Monkfish, on the bone cut into medallions 8 Oz
- Lobster carcasses 2 each
- White wine 1 C
- Chicken stock 2 C
- Lobster stock 2 C
- Egg whites 1 each
- Gelatin sheets 2 each
SWEET CORN & BLACK RASPBERRY ICE CREAM
By BobD
1. In a small bowl, mix about 2 tablespoons milk with the cornstarch to make a smooth slurry
- FOR THE ICE CREAM:
- 2 cups whole milk
- 4 teaspoons cornstarch
- 3 tablespoons cream cheese, softened
- 1/4 teaspoon fine sea salt or table salt
- 1 ear very fresh sweet corn, husked
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 tablespoons light corn syrup
- FOR THE FRUIT SWIRL (OPTIONAL):
- 2 cups black raspberries, or 1 cup each blackberries and raspberries
- 1 cup sugar.
Lasagna-Style Baked Pennette with Meat Sauce
By BobD
This hearty, meaty baked pasta is chef Tom Valenti's ultimate make-ahead meal
- 1 pound pennette or ditali
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- 1 pound ground lamb
- 1 pound ground veal
- One 28-ounce can diced tomatoes, drained
- 1 tablespoon tomato paste
- 2 teaspoons chopped marjoram
- 2 tablespoons chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 stick unsalted butter
- 3/4 cup all-purpose flour
- 1 quart whole milk
- 2 large egg yolks
- 1 cup freshly grated Parmigiano-Reggiano cheese