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Recipes
RSTD CARROTS w/MINT & ORANGE GLAZE
By BobD
Preheat oven to 375F. Whisk juice, 1 tablespoon oil, and vinegar in small bowl to blend; set aside
- 8 SERVINGS
- 1/4 cup fresh orange juice
- 2 tablespoons olive oil, divided
- 1 tablespoon unseasoned rice vinegar
- 1/2 teaspoon dried crushed red pepper
- 1/2 teaspoon salt
- 4 bunches baby carrots (about 32), trimmed, peeled
- 2 tablespoons thinly sliced fresh mint
- 1 1/2 teaspoons finely grated orange peel
Spicy Spinach Dip with Pine Nuts
By BobD
Scoop the yogurt into a paper towel-lined strainer set over a bowl
- 1 cup Greek-style plain nonfat yogurt
- 2 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 1/2 small sweet onion, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pure chile powder
- Pinch of cayenne
- One 10-ounce package frozen whole-leaf spinach, thawed
- Salt
Spaetzle with Gruyère and Caramelized Onions
By BobD
In a small bowl, whisk the milk with the egg yolks and egg
- 3 cups all-purpose flour
- 1/4 teaspoon freshly grated nutmeg
- 1 medium white onion, thinly sliced
- 1 large egg
- 1 1/2 cups shredded Gruyère cheese (5 ounces)
- 1 3/4 cups milk
- 1 tablespoon unsalted butter, cut into small pieces
- Salt and freshly ground pepper
- 4 large egg yolks
- 2 tablespoons peanut oil
Caramel-Pecan Bars
By BobD
MAKE THE TOPPING: In a food processor, pulse the flour with the sugar and salt
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon salt
- 1 1/2 sticks cold unsalted butter, chilled and cut into cubes
- 1/4 cup ice water
- 1 tablespoon distilled white vinegar
- 1 1/2 sticks unsalted butter
- 1 1/4 cups light brown sugar
- 1/2 cup honey
- 1/2 teaspoon salt
- 1/4 teaspoon curry powder (optional)
- 1 cup heavy cream
- 1 pound pecan halves
CENTER CUT PORK RIB CHOPS SALTIMBOCCA
By BobD
Preheat oven to 450F with rack in middle
- SERVES 2
- 2 (1-inch-thick) center-cut rib pork chops
- 2 sage leaves, finely chopped
- 2 very thin slices Italian Fontina
- 2 thin slices prosciutto (1 ounce)
- 2 tablespoons olive oil, divided
- 1 large garlic clove, finely chopped
- 1 (10-ounce) bag fresh spinach, stems discarded
- 2 tablespoons unsalted butter, cut into pieces
- 1 tablespoon fresh lemon juice
BALSAMIC VINEGAR SAUCE w/MUSHROOMS
By BobD
Cut 6 tablespoons of the butter into 1/2-inch cubes
- 8 ounces unsalted butter
- 1 medium red onion, peeled and thinly sliced
- 2 cloves garlic, peeled and thinly sliced
- 8 shiitake mushroom stems
- 1 medium ripe tomato, coarsely chopped
- 1 bay leaf
- 1 teaspoon black peppercorns
- 1/3 cup balsamic vinegar
- 1/3 cup water
- Salt and freshly ground black pepper to taste
VEGETABLE CRACKERS
By BobD
Spread the slices on baking sheets, sprinkle with salt, pepper and, if you like, other seasonings and bake at 400 d...
- Slice beets, sweet potatoes, plantains or parsnips or all of the above into 1/8-inch disks (a mandoline is helpful) and toss lightly in olive oil.
Corn Relish with Roasted Peppers
By BobD
Fill a large bowl with ice water
- 12 ears of corn, shucked
- 1 red bell pepper
- 1 green bell pepper
- 4 jalapeños
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups sugar
- 1 Spanish onion, finely diced
- 2 tablespoons whole-grain mustard
- Salt
CLASSIC ESCARGOTS A LA BOURGUIGNONNE
By BobD
Preheat oven to 400F. Puree bbutter, garlic, parsley, and shallot in a food processor
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 1/2 teaspoons minced garlic
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon minced shallot
- 1 7-oz can snails, rinsed
COUNTRY CAPTAIN w/CAULIFLOWER & PEAS
By BobD
For spice mixture: Place coriander seeds, fennel seeds, cumin seeds, black peppercorns, cloves, cardamom seeds,...
- Spice mixture:
- 6 SERVINGS
- Original: Poached & shredded chicken w/a curry-powder sauce. Ours: Chicken thighs simmered with cauliflower, tomatoes, and peas-seasoned w/freshly toasted & ground spices
- 1 1/2 teaspoons coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon whole black peppercorns
- 3 whole cloves
- 1/4 teaspoon cardamom seeds (from 3 whole green cardamom pods)
- 1 1/2 -inch piece cinnamon stick
- 1/2 teaspoon turmeric
- 1/4 teaspoon (scant) cayenne pepper
- Chicken:
- 5 tablespoons peanut oil or vegetable oil, divided
- 1 small head of cauliflower, trimmed, cut into 1-inch florets (about 4 cups)
- Coarse kosher salt
- 2 pounds skinless boneless chicken thighs, trimmed, cut into 1- to 2-inch pieces
- 1 bunch green onions, dark green and white parts chopped separately
- 1 tablespoon finely grated peeled fresh ginger
- 2 garlic cloves, minced
- 1 1/2 cups (or more) low-salt chicken broth
- 1 2/3 cups crushed tomatoes with added puree (from 28-ounce can)
- 1/3 cup dried cherries, finely chopped
- 1 tablespoon smooth peanut butter
- 1 1/2 cups frozen petite peas (9 to 10 ounces; do not thaw)
- 1/3 cup coconut shavings,* lightly toasted