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Recipes
ZITI w/SPICY SAUSAGE, TOMS & ARUGULA
By BobD
Heat oil in heavy large pot over medium heat
- 6 SERVINGS
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 pounds fresh hot Italian sausages, casings removed
- 1/2 cup dry red wine
- 1 28-ounce can diced tomatoes in juice
- 1 28-ounce can crushed tomatoes with added puree
- 8 ounces rigatoni
- 2 cups (packed) fresh arugula, stemmed
- 1/2 cup thinly sliced fresh basil leaves
- 1 tablespoon chopped fresh oregano
- 1/2 cup freshly grated Parmesan cheese
Jean-Georges' Meyer Lemon Risotto with Basil
By BobD
If you can't find any Meyer lemons, use regular (Eureka) lemons
- 6 cups chicken stock or canned low-sodium broth
- 2 tablespoons unsalted butter
- 1 medium red onion, finely chopped
- 1 tender inner celery rib, finely chopped, plus 1/4 cup chopped leaves
- 1/2 Thai chile, minced
- Salt and freshly ground pepper
- 1 garlic clove, minced
- 1 1/2 cups arborio rice (10 ounces)
- 1/2 cup white vermouth
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1/3 cup mascarpone cheese
- 1 tablespoon finely grated Meyer lemon zest
- 1 tablespoon finely grated Eureka lemon zest
- 1 tablespoon fresh Meyer lemon juice
- 1 tablespoon fresh Eureka lemon juice
- 1/4 cup plus 2 tablespoons julienned basil leaves
Jean-Georges' Roast Suckling Pig
By BobD
Jean-Georges Vongerichten followed the spit-roasting instructions on SpitJack
- 20-pound suckling pig
- 10 crushed garlic cloves
- 5 rosemary sprigs
- 5 thyme sprigs
- Olive oil
- Fleur de sel
- Sea salt
ITALIAN BREAD SALAD
By BobD
1. If your bread is very hard, douse the loaf with water and cut it into a few pieces that will fit into a medium b...
- In many Mediterranean bread salads, stale bread is combined with red onion and tomato, then dressed with vinegar and olive oil. This panzanella is a bread salad version of gazpacho.
- 1 pound stale country bread or baguette, cut in thick slices
- 1 small red onion, sliced very thin
- Cold water
- 1 pound ripe tomatoes, chopped
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons red wine vinegar or sherry vinegar (more to taste)
- 1 large garlic clove, minced or crushed in a mortar and pestle
- Salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
SPINACH & FRESH HERB FRITTATA
By BobD
1. Bring a large pot of generously salted water to a boil
- This Iranian frittata is like a small garden. Use a large bunch of flat-leaf parsley with some dill and mint or tarragon for the herbs.
- 2 6-oz. bags baby spinach
- 2 cups chopped fresh herbs, such as parsley, mint, chervil, chives, dill, cilantro and tarragon
- 8 large eggs
- 1/2 cup thick Greek-style yogurt
- 1/4 cup finely chopped walnuts
- 3/4 teaspoon salt, preferably kosher salt (more to taste)
- Freshly ground pepper to taste
- 1 to 2 garlic cloves (to taste), green stems removed, finely minced
- 1 tablespoon extra virgin olive oil (2 tablespoons if you dont have a nonstick pan)
MIDDLE EASTERN PITA & VEGETABLE SALAD
By BobD
Note: You can substitute an additional romaine heart for the arugula, watercress and purslane
- 3 3 3 (6-inch) Arabic pita breads
- 1 1 1 large garlic clove, finely chopped or pureed (optional)
- 1/2 1/2 to teaspoon salt, or to taste
- 1/4 1/4 1/4 cup freshly squeezed lemon juice
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1/4 1/4 1/4 cup plain low-fat yogurt
- to ground black pepper to taste
- 1 1 1 pound tomatoes, coarsely chopped
- 1 1 3 European cucumber or 3 Persian cucumbers, cut in half lengthwise, then into half-moon slices
- 6 6 6 scallions, white and light green parts, sliced
- 1/2 1/2 1/2 cup chopped flat-leaf parsley
- 1/4 1/4 1/4 cup slivered fresh mint leaves
- 1 1 1/2-inch romaine lettuce heart (the lighter, inner leaves), washed, dried, cut crosswise in 1/2-inch wide pieces
- 4 4 4 cups (loosely packed) coarsely chopped arugula, watercress, or purslane (or a combination),
- 2 2 2 teaspoons ground sumac (optional)
THE LITTLE DEATH
By BobD
1. Add the damiana and sugar to 1/2 cup boiling water
- 1 teaspoon dried damiana leaves
- 1 teaspoon sugar
- 1 1/2 ounces single-malt Scotch, not too smoky
- 2 teaspoons raspberry preserves
- 1/4 ounce fresh lemon juice
- Citrus zest strips, rose petals or raspberries, for garnish.
SICHUAN BEEF NOODLE SOUP
By BobD
Bring large pot of water to boil over high heat
- 8-10 SERVINGS
- Serve this rich, spicy soup with cucumber salad and scallion pancakes.
- 5 pounds boneless beef shank
- 1/4 cup vegetable oil
- 1 2 1/2-inch piece fresh ginger, peeled, cut into 1/3-inch-thick rounds, each smashed with flat side of knife
- 3 large garlic cloves, coarsely chopped
- 2 cups chopped onions
- 2 1/2 tablespoons chili bean paste (Sichuan hot bean paste; dou ban jiang)
- 3 whole green onions, trimmed, plus 2 cups chopped green onions (for garnish)
- 1/2 cup (or more) soy sauce (do not use low-sodium)
- 2 tablespoons (or more) salt
- 6 whole star anise
- 2 1 1/2-inch cubes Chinese yellow rock sugar (about 2 1/2 ounces) or 2 1/2 tablespoons sugar
- 1/2 tablespoon Sichuan peppercorns
- 2 large plum tomatoes (about 8 ounces), each cut into 4 wedges
- Freshly ground white pepper or black pepper
- 1 pound eggless Chinese wheat noodles (Shandong la mian)
- 3 baby bok choy, each halved lengthwise, bottom 1 1/2 inches trimmed, rinsed (optional garnish)
- Chopped fresh cilantro (for garnish)
- Pickled Mustard Greens
SMOKED FISH w/SPRING GREENS & HERBED AIOLI
By BobD
For herbed aioli: Combine 2 tablespoons water, egg yolks, lemon juice, and garlic in medium metal bowl; whisk to ...
- Herbed aioli:
- 3 large egg yolks
- 2 tablespoons fresh lemon juice
- 1 garlic clove, pressed
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped fresh chives
- 1 tablespoon chopped fresh Italian parsley
- Greens:
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1 5-ounce package mixed baby greens
- 1 small head of radicchio, coarsely torn
- 1 1/4 to 1 1/3 pounds smoked fish fillets (such as trout and/or whitefish), skin and any small bones removed, fish broken into bite-size pieces
MASHED POTATO TIMBALES
By BobD
Place potatoes in a saucepan and cover with water; bring to a boil
- 12 Servings
- 2 1/2 pounds potatoes, peeled and cubed
- 1 tablespoon butter or stick margarine
- 1 tablespoon grated onion
- 1 carton (8 ounces) reduced-fat ricotta cheese
- 1 cup (8 ounces) reduced-fat sour cream
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon pepper
- 2 egg whites
- 2 tablespoons dry bread crumbs