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Recipes
STUFFED BABY PEPPERS
By BobD
Place an oven rack in the center of the oven and preheat the oven to 350 degrees F
- YIELD 24 PIECES
- I’ve used pancetta in the filling, but this is an easy recipe to vary and you could certainly substitute ground beef, sausage – almost anything savory that you like. These taste better the longer they
- Vegetable oil cooking spray
- 2 tablespoons olive oil
- 3 ounces thinly sliced pancetta, finely chopped
- 1/2 medium onion, finely chopped
- 3/4 cup whole-milk ricotta cheese
- 1/3 cup freshly grated Parmesan cheese
- 1/2 cup frozen petite peas, thawed
- Salt and freshly ground black pepper
- 24 (2- to 3-inch long) baby peppers
MEATBALL SLIDERS
By BobD
MAKE TOMATO SAUCE: Puree tomatoes with their juice, 1 can at a time, in a blender and transfer to a bowl
- 20 PIECES
- FOR TOMATO SAUCE
- 2 (28-oz) cans whole tomatoes in juice
- 1/4 cup olive oil
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 1 teaspoon sugar
- 1 Turkish or 1/2 California bay leaf
- FOR MEATBALLS
- 3 cups coarse fresh bread crumbs (6 slices firm white sandwich bread)
- 2/3 cup whole milk
- 1 lb ground pork
- 1 lb ground beef chuck (not lean)
- 4 garlic cloves, minced
- 1 1/2 cups grated Pecorino Romano (1/4 lb)
- 2 large eggs, lightly beaten
- 1/2 cup finely chopped flat-leaf parsley
- 1/2 teaspoon dried oregano
- 2 cups vegetable oil
- FOR ASSEMBLING SLIDERS
- 20 small (2-inch) soft buns or rolls, split
CRANBERRY-RIESLING COMPOTE
By BobD
1. Heat a medium saucepan over medium heat and add the sugar and wine
- 1/2 cup granulated sugar
- 1 cup sweet Riesling
- 2 pounds fresh cranberries, cleaned and picked through (any wrinkled or discolored cranberries discarded)
- 1 medium whole orange, quartered and deseeded
- 1/2 cinnamon stick
- 2 whole allspice berries
- 1 dried bay leaf
- 1/4 teaspoon fine sea salt
MANDARIN ORANGE ICE CREAM
By BobD
MAKE CUSTARD: Bring cream, juice, and a pinch of salt to a simmer in a heavy medium saucepan over medium heat
- YIELD 2 QUARTS
- MANDARIN ORANGE ICE CREAM WITH SESAME BRITTLE
- When making a large amount of ice cream, as this recipe does, it's imperative to churn the mixture in two batches, so ice crystals don't form.
- FOR CUSTARD
- 3 cups heavy cream
- 3 cups fresh mandarin orange or clementine juice
- 6 large egg yolks
- 3/4 cup sugar
- 1/3 cup mild honey
- 1/2 tablespoon grated mandarin orange or clementine zest
- FOR BRITTLE
- 2/3 cup white sesame seeds (not toasted)
- 1/2 cup black sesame seeds (not toasted)
- 2/3 cup sugar
- 3 tablespoons mild honey
- EQUIPMENT: an ice cream maker
PANZANELLA CAPRESE
By BobD
Preheat oven to 375F with rack in middle
- 6-8 SERVINGS
- By adding the fresh mozzarella and basil of a Caprese salad to the croutons and ripe tomatoes of a panzanella salad, this recipe combines two Italian classics into one terrific dish.
- 1 (18-inch) piece of baguette, cut into 1-inch pieces
- 1/3 cup plus 2 Tbsp extra-virgin olive oil, divided
- 1 garlic clove
- 3 tablespoons balsamic vinegar
- 3 tablespoons drained capers, chopped
- 1 1/2 lb tomatoes, cut into 1-inch pieces
- 1 small red onion, thinly sliced
- 1 lb fresh mozzarella, cut into 1-inch chunks
- 1/2 cup chopped basil
RICOTTA PANCAKES w/CHERRY SAUCE
By BobD
For sauce: Whisk 1/4 cup water and cornstarch in small bowl
- Sauce:
- 16 PANCAKES
- Egg whites give these pancakes their light texture. Ricotta cheese adds rich flavor.
- 1/2 cup (or more) water, divided
- 2 teaspoons cornstarch
- 1 tablespoon unsalted butter
- 2 cups halved pitted fresh Bing cherries or other dark sweet cherries (about 14 ounces unpitted cherries)
- 2 tablespoons (packed) golden brown sugar
- 1 tablespoon fresh lemon juice
- Pancakes:
- 3/4 cup unbleached all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/3 cups whole-milk ricotta cheese
- 4 large egg yolks
- 1/2 cup whole milk
- 3 large egg whites
- Vegetable oil (for brushing)
- Plain Greek-style yogurt or plain regular yogurt (optional)
MEAT LASANGA
By BobD
Cook noodles in large pot of boiling salted water until just tender but still firm
- Filling:
- Sauce
- 5 tablespoons olive oil, divided
- 1 pound Italian spicy sausages, casings removed
- Smallest package of ground beef cooked and drained
- 2 ounces sliced prosciutto, chopped
- 2 cups chopped onions
- 1 bell pepper, chopped
- 6 garlic cloves, chopped
- 2 teaspoon dried oregano
- (a dash of fennel and thyme)
- 1 TBSP dried crushed red pepper
- 1 package sliced mushrooms (steam them with a little salt for 5 minutes in microwave oven and drain excess water ahead of time)
- 2 tablespoons tomato paste
- 2 28-ounce can Italian-style tomatoes in juice, tomatoes chopped, juice reserved
- 2 tablespoons chopped fresh basil
- Make in a Pyrex bowl
- 1 cup fresh basil leaves (or the rest of the container)
- 1 cup fresh chopped spinach
- 1 15-ounce or smaller container ricotta cheese
- 1 cup cottage cheese
- 1 1/2 cups grated (smoked if possible) mozzarella cheese
- 3/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- (a pinch of garam masala)
- Lasagna
- 12 10x2-inch lasagna noodles (try whole wheat)
- sprinkle the top with some cheddar cheese if desired
FENNEL & POTATO HASH
By BobD
Cut fennel into 1/2-inch cubes (there should be about 4 scant cups)
- 2 tablespoons olive oil
- 1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-to 3/4-inch cubes, patted dry
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- 1 garlic clove, chopped
- 1/4 cup coarsely chopped fresh Italian parsley
GERMAN STYLE FRIED POTATOES
By BobD
Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minute...
- 4 pounds unpeeled medium-size red-skinned potatoes
- 4 1/2 tablespoons olive oil
- 3 tablespoons malt vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 6 tablespoons lard, rendered bacon fat, or olive oil, divided
- Coarse kosher salt
- 6 tablespoons lager beer, divided
- 2 1/2 cups finely chopped red onions, divided
- 1/3 cup chopped fresh chives or green onions (green parts only)
DOMINICAN CHIMICHURRI BURGERS
By BobD
Mix together beef, onion, bell pepper, garlic, cilantro, oregano, soy sauce, Worcestershire sauce, a scant 1/2 teas...
- 1 1/4 pound ground beef chuck
- 1 medium onion, finely chopped
- 1/2 large red bell pepper, diced
- 2 garlic cloves, minced
- 1/3 cup chopped cilantro
- 1 teaspoon dried oregano
- 2 teaspoons soy sauce
- 1 tablespoon Worcestershire sauce
- 4 hamburger buns, split
- 2 cups thinly sliced cabbage
- 1 carrot, coarsely grated
- 1 small red onion, cut into rings
- 1 tomato, sliced 1/4 inch thick
- 2 tablespoons ketchup
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard