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Recipes
Rigatoni with Sausage, Peas and Fresh Ricotta
By BobD
Add a Recipe Add a Recipe Add a Recipe » This corn salad epitomizes the freshness of summer
- quality balsamic vinegar Ask a question about this ingredient 1 medium red onion Ask a question about this ingredient (Optional) 1 quarts sugar snap peas Ask a question about this ingredient (Optional) 1 handfuls rough
- chopped basil or flat
- leaf parsley Ask a question about this ingredient salt, preferably a large, coarse sea salt like Maldon. Ask a question about this ingredient pepper Ask a question about this ingredient
Roasted Rack of Pork with Sausage Stuffing
By BobD
Meat master Bruce Aidells stuffs this bone-in roast with sausage, mushrooms and kale, then spit-roasts the pork in ...
- 1 ounce dried porcini mushrooms (1 cup)
- 2 cups boiling water
- 1 1/4 pounds kale, stems and inner ribs discarded
- 3 tablespoons extra-virgin olive oil
- 1/2 pound hot Italian sausage, casings removed
- 1 medium onion, finely chopped
- 1 large leek, white and tender green parts only, finely chopped
- 6 garlic cloves, minced
- 2 tablespoons finely chopped sage
- 1 cup dry, crustless sourdough bread, finely diced (2 ounces)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper
- 1 large egg, beaten
- One 9-rib, center-cut rack of pork, chine bone removed (8 pounds)
- 1 tablespoon sweet pimentón de la Vera (smoked Spanish paprika)
ROASTED FOIE GRAS w/SAUTERNES & FIGS
By BobD
1. Prepare Madeira Figs. 2
- 8 SERVINGS
- Roasted Foie Gras with Sauternes Sauce with Madeira Figs
- Whole foie gras roasted over aromatic vegetables and then browned in the oven is sauced with Sauternes and accented with roasted fig.
- • Madeira Figs (recipe follows)
- • 1 cup each sliced mushrooms, shallots, leeks
- • 3 tablespoons unsalted butter
- • 4 cups whole Grade A foie gras, about 1 1/2 pounds, cleaned
- • Salt and Pepper
ASPARAGUS SOUP w/GREEN GARLIC & EGGS
By BobD
Break off the woody ends of the asparagus stalks and combine them with the stock or water and the garlic in a soup ...
- 4 SERVINGS
- Don’t let the soup reach the boiling point; that way you’ll get a beautiful creamy broth without curds. For a more substantial bowl of soup, add cooked pasta or rice.
- 1 pound asparagus
- 5 cups chicken stock, vegetable stock, or water
- 1 bulb spring garlic, separated into cloves if cloves have formed, peeled and thinly sliced
- Salt and freshly ground pepper
- 4 large eggs
- 1/4 cup freshly grated pecorino or Parmesan cheese
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup pasta or rice, cooked, or 4 to 6 slices toasted Italian bread (optional)
HOT CRAB & ARTICHOKE DIP
By BobD
Preheat oven to 375F. Cook artichoke hearts according to package instructions, then drain well and finely chop
- 8 SERVINGS
- 1 (9-oz) package frozen artichoke hearts
- 1 red bell pepper, finely chopped
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups half-and-half
- 3 scallions, thinly sliced
- 2 oz finely grated parmesan (1/2 cup)
- 1 1/2 teaspoons fresh lemon juice, or to taste
- 1 1/2 tablespoons minced drained pickled jalapeno chiles
- 1/2 teaspoon salt
- 1/4 teaspoon celery salt
- 3/4 lb jumbo lump crabmeat, picked over
- ACCOMPANIMENT: sesame seed pita toasts
Fennel and Sausage Risotto
By BobD
In a large skillet, heat 1 tablespoon of the olive oil
- 3 tablespoons extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed, meat crumbled
- 1 large fennel bulb, halved, cored and thinly sliced
- 5 1/2 cups chicken stock, preferably homemade
- 1 small onion, finely chopped
- Salt and freshly ground pepper
- 1 1/2 cups arborio rice (10 ounces)
- Pinch of saffron threads
- 1/2 cup dry white wine
- 1/2 cup freshly grated Pecorino-Romano cheese
- 1 tablespoon unsalted butter
- 2 tablespoons chopped flat-leaf parsley
SUNDAY RAGU
By BobD
MAKE TOMATO SAUCE: Pulse tomatoes with juice (1 can at a time) in a blender until almost smooth
- 12 SERVINGS
- This dish requires hours on the stovetop to make the meat tender and juicy and the sauce thick and intense, but it's well worth waiting for.
- FOR TOMATO SAUCE
- 5 (28-oz) cans whole tomatoes in juice (preferably Italian)
- 1/2 cup olive oil
- 1 large onion, finely chopped
- 5 garlic cloves, minced
- 1 Turkish bay leaf or 1/2 California
- FOR BEEF BRACIOLE
- 4 garlic cloves, minced
- 1/2 cup finely chopped flat-leaf parsley
- 1 cup grated Pecorino Romano (2 oz)
- 3 oz thinly sliced pancetta, finely chopped
- 1 1/2 lb beef top round, cut across the grain into 1/4-inch slices
- FOR MEATBALLS AND OTHER MEATS
- Reserved meat mixture and frying oil from polpette
- 1/2 cup olive oil for frying, divided
- 1 lb sweet Italian sausage links
- 1 lb hot Italian sausage links
- 1 1/2 lb boneless pork shoulder, cut into 2-inch pieces
- 2 1/2 lb country-style pork ribs
- EQUIPMENT: kitchen string
- ACCOMPANIMENT: fresh egg fettuccine
Spinach-and-Sausage-Stuffed Peppers
By BobD
In a very large skillet, cook the spinach over high heat just until wilted, about 1 minute
- One 5-ounce bag baby spinach
- 2 slices of white sandwich bread, finely chopped
- 1/4 cup milk
- 1 large egg
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- 2 tablespoons chopped red onion
- 1 pound sweet or hot Italian sausage, casings removed
- Salt and freshly ground black pepper
- 8 small or 4 large Italian frying peppershalved lengthwise and cored, stems left intact
- 1/4 cup extra-virgin olive oil
- 1 cup canned tomato sauce
- 1 cup low-sodium chicken broth
OYSTER MUSHROOM RISOTTO
By BobD
Chop up a few of the tougher ends from oyster mushroom clusters and add to the 5 cups water to make a mushroom brot...
- 5 tablespoons extra virgin olive oil
- 1 lb. oyster mushrooms, fibrous stems removed and reserved for stock; caps torn into pieces like broccoli florets if very large
- Salt to taste
- 1 large shallot, finely diced
- 2 tablespoons extra cooking oil
- 5 cups simmering low sodium chicken stock or mix of stock & water (If you have mushroom stock, better still.)
- 2 cups aborio rice
- 1/2 cup grated dried Parmesan, plus more for serving
SEA BASS IN PARCHMENT
By BobD
Preheat oven to 400F with a baking sheet on bottom rack
- 6 SERVINGS
- 1/2 cup sake
- 1 1/2 tablespoons soy sauce
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 6 (6-oz) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
- 1/2 cup sliced scallions
- EQUIPMENT: 6 (12- to 15-inch) squares of parchment paper or foil; kitchen string