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Recipes
PASTA w/TOMATOES, SPINACH & GOAT CHEESE
By BobD
1. Begin heating a large pot of water for the pasta
- 1 6-ounce bag baby spinach, rinsed, or 1 bunch (about 12 ounces) fresh spinach, stemmed and washed
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 pound fresh, ripe tomatoes, peeled, seeded and finely chopped or grated
- Salt and freshly ground pepper
- 2 tablespoons slivered basil
- 3/4 pound farfalle or fusilli
- 2 ounces goat cheese, crumbled
PRIMAVERA RISOTTO NESTS w/FRIED EGGS
By BobD
Melt 1 tablespoon butter in medium skillet over medium-high heat
- 4 SERVINGS
- tablespoons (1/2 stick) butter, divided
- 2 cups chopped button mushrooms (about 5 ounces)
- 3/4 cup chopped onion
- 3 garlic cloves, minced
- 2 cups arborio rice
- 1/2 cup dry white wine
- 3 cups vegetable broth, divided
- 3/4 cup 1/3-inch cubes carrots
- 2 cups diced trimmed asparagus (about 9 ounces)
- 3 cups (or more) water
- 1 cup freshly grated Parmesan cheese plus additional for serving
- 1/2 cup shelled fresh peas or thawed frozen peas
- 1/4 cup chopped fresh Italian parsley
- 1 tablespoon olive oil plus additional for drizzling
- 4 large eggs
MANGO TRES LECHES CAKE
By BobD
Heat oven to 350 degrees. Butter a 9-inch-by-13-inch baking pan
- 5 tablespoons butter, melted, plus more to grease pan
- 1 1/2 cups all-purpose flour
- 1 cup plus 2 to 3 tablespoons sugar, more to taste
- 2 teaspoons baking powder
- 1/4 teaspoon plus a pinch fine sea salt
- 6 large eggs, separated
- 1/3 cup plus 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 2 cups cubed very ripe mango
- 1 can (15 ounces) unsweetened coconut milk
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup Spanish brandy or Cognac
- 1 1/2 cups heavy cream
- 1/4 teaspoon ground cinnamon.
PIQUILLO PEPPER & ANCHOVY CANAPES
By BobD
Lightly toast bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy
- 10 3/4 -inch-thick (roughly) slices French or Italian bread, cut in half
- 1 teaspoon minced garlic
- 10 piquillo peppers, cut in half (or 4 or 5 roasted peppers)
- 20 anchovies
- Extra virgin olive oil
CHAMPIGNONS FARCI
By BobD
Preheat the oven to 400 degrees
- 1 1/4 pounds mushrooms
- 4 tablespoons butter
- Juice of 1 lemon
- Freshly ground pepper to taste
- 1/3 cup coarsely chopped shallots
- 1/2 teaspoon minced garlic
- 1 cup coarsely chopped celery, optional
- 1/4 teaspoon dried thyme
- 1 small bay leaf
- 1/4 cup coarsely chopped parsley
- 1 egg, lightly beaten
- 1/4 cup fine fresh bread crumbs
- 1/4 cup grated cheese, preferably low-sodium cheese, such as Gouda
CORN ON THE COB w/MINT-FETA BUTTER
By BobD
Stir together butter, feta, mint, and a rounded 1/2 teaspoon salt in a large bowl
- Yield: Serves 6 to 8
- 1/2 stick unsalted butter, softened
- 7 ounces feta, finely crumbled (1 1/2 cups)
- 1/4 cup finely chopped mint
- 8 large ears of corn, shucked, each cob cut crosswise into 4 pieces
DRUNKEN FIG JAM FOR CHEESE COURSE
By BobD
Using vegetable peeler, remove peel from lemons (yellow part only) in long strips
- 2 lemons
- 4 pounds ripe fresh figs (preferably black), stemmed, cut into 1/2-inch pieces (about 9 cups)
- 4 cups sugar
- 3/4 cup brandy or Cognac
- 1/2 teaspoon coarse kosher salt
MALTED CHERRY VINAIGRETTE
By BobD
Roast cherries in oven heated to 350 degrees F for about 5 minutes, just to soften
- Cherries, pitted 1/2 C
- Malt gastrique 1/2 C
- Salt 1 TBS
- Hops, fresh 2 TBS
- Freshly ground black pepper 2 tsp
- Canola oil 1 C
SAGE RSTD CHIX LEGS w/LIVER & MUSH PASTA
By BobD
Heat a large, heavy-bottomed skillet over medium heat
- 1/4 pound pancetta, cut into 1/4-inch cubes
- 1 small onion, peeled and minced
- 3 cups thinly sliced white mushrooms
- 1 cup chicken livers, cleaned
- 3/4 cup hearty red wine
- 2 tablespoons balsamic vinegar
- 4 chicken legs, separated at the joint
- 8 sage leaves
- 4 teaspoons salt
- Freshly ground pepper to taste
- 1/2 pound penne
WARM ARUGULA & SHIITAKE SALAD
By BobD
Wipe any dirt from mushrooms with damp paper towel, remove and discard stems and cut caps in half-inch slices
- 1 pound shiitake mushrooms
- 8 tablespoons extra-virgin olive oil
- 1 medium-size red onion, sliced thin
- 1 1/2 cups canned chick peas, rinsed
- 4 tablespoons sherry-wine vinegar
- Salt and freshly ground black pepper
- 1 teaspoon Dijon mustard
- 2 bunches fresh arugula, rinsed, dried and stems removed
- 1 1/2 ounces Parmigiano-Reggiano cheese, in thin shavings