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Recipes
SWEET POT CAKES w/MANGO CHUTNEY
By BobD
For chutney: Combine all ingredients in heavy medium saucepan
- Chutney:
- 8 SERVINGS
- Sweet Potato Cakes with Mango-Pineapple Chutney
- SERVE WITH POACHED EGGS
- 1 1/3 cups 1/3-inch cubes peeled cored fresh pineapple
- 1/2 large mango, peeled, cut into 1/3-inch cubes (2/3 cup)
- 1/2 cup sugar
- 6 tablespoons white wine vinegar
- 2 garlic cloves, pressed
- 1 teaspoon ground cumin
- 1 teaspoon cumin seeds
- 4 whole cloves
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- Potato cakes:
- 1 8-ounce red-skinned sweet potato (yam)
- 1 8-ounce russet potato
- 3 tablespoons grated onion
- 2 large eggs, beaten to blend
- 2 tablespoons finely chopped fresh cilantro plus sprigs for garnish
- 1 tablespoon all purpose flour
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 2 tablespoons vegetable oil
- 1 cup Greek-style yogurt
Slow-Braised Short Ribs with Spinach
By BobD
Adam Perry Lang first roasts short ribs, then braises them in beef stock with porcini mushrooms, until the meat is ...
- 2 tablespoons garlic salt
- 1 tablespoon sweet paprika
- Kosher salt and freshly ground black pepper
- 1/2 cup canola oil
- Two whole-plate, 3-bone short ribs (about 9 pounds total), trimmed of excess fat
- 1 ounce dried porcini mushrooms (3 cups)
- 3 cups boiling water
- 1/3 cup extra-virgin olive oil
- 1 very large white onion, diced
- 2 carrots, finely diced
- 4 celery ribs, finely diced
- 8 garlic cloves, crushed
- 1 pound white button mushrooms, stemmed and quartered
- 1 cup dry white wine
- 3 cups beef stock or low-sodium broth
- 8 ounces matzo farfel (4 cups), finely crushed (see Note)
- 4 cups baby spinach (4 ounces)
- 2 tablespoons chopped flat-leaf parsley
- Coarse sea salt
HALIBUT KEBABS w/GRILLED BREAD & PANCETTA
By BobD
1. In large bowl, combine oil, rosemary, salt and pepper
- 1/4 cup olive oil
- 1 tablespoon coarsely chopped rosemary leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 pounds halibut fillet, skinned, cut into 2-inch chunks
- 4 cups crusty bread, such as ciabatta, cut into 1 1/2-inch cubes
- 3 ounces paper-thin pancetta.
ORECCHIETTE w/WALNUT SAUCE AND BROC RABE
By BobD
1. Turn on a food processor fitted with the steel blade, and drop in the garlic
- This creamy pasta is inspired by a Ligurian sauce that is traditionally served with ravioli filled with greens.
- 1 garlic clove, cut in half, green shoot removed
- 3/4 cup shelled walnuts
- 1 tablespoon bread crumbs
- 1/3 cup fresh ricotta
- 2 tablespoons warm water
- 1/4 cup freshly grated Parmesan, plus additional for sprinkling (Pecorino can be substituted for some of the Parmesan)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon walnut oil
- Salt to taste
- 1 bunch broccoli raab, stems trimmed, or broccoli, broken or cut into small florets (stems set aside for another purpose)
- 1 pound orecchiette, farfalle or other pasta
- 1/2 About 1/2 cup pasta cooking water (more as needed
LAVASH PIZZA w/ONIONS & ANCHOVIES
By BobD
1. Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat
- 2 tablespoons extra virgin olive oil
- 1 pound onions (2 medium onions), cut in half and sliced very thin across the grain
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 1/2 bay leaf
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 1/2 teaspoons capers, drained, rinsed and finely chopped or puréed in a mortar and pestle
- 1 9-by-12-inch lavash
- 6 anchovy fillets, soaked in water for five minutes, drained, rinsed and dried on paper towels
Pretzel Dumplings
By BobD
Prime Meats is beloved for its handmade pretzel appetizer served with homemade mustard
- 1 1/2 cups whole milk
- 3 large soft pretzels (about 2 ounces each), cut into 1/2-inch pieces (about 3 cups)
- 3 tablespoons unsalted butter
- 1/2 cup minced onion
- 2 tablespoons chopped parsley
- Salt and freshly ground pepper
- 1 large egg, lightly beaten
PROFITEROLES w/RASPBERRIES
By BobD
Heat oven to 425 degrees; line a baking sheet with parchment paper
- 6 tablespoons unsalted butter, cut into pieces
- 1/8 teaspoon salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1 pint raspberries
- 1 pint ice cream or sorbet.
BAKED PEARS WITH ICE CREAM
By BobD
1. Preheat the oven to 375F
- Bartlett, Anjou, and Bosc are all great pears. Just be sure they are not overripe.
- Yield: Makes 4 servings
- 2 firm pears
- Juice of half a lemon
- 1/2 cup apple juice
- 1/2 cup water
- 2 tablespoons brown sugar
- 4 small scoops vanilla ice cream, for serving
PECAN PUMPKIN PIE
By BobD
MAKE PIE SHELL: Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch ro...
- FOR PIE SHELL
- Pastry dough
- FOR PUMPKIN FILLING
- 3/4 cup canned solid-pack pumpkin
- 2 tablespoons packed light brown sugar
- 1 large egg, lightly beaten
- 2 tablespoons sour cream
- 1/8 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- FOR PECAN LAYER
- 3/4 cup light corn syrup
- 1/2 cup packed light brown sugar
- 3 large eggs, lightly beaten
- 3 tablespoons unsalted butter, melted and cooled
- 2 teaspoons vanilla
- 1/4 teaspoon finely grated fresh lemon zest
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon salt
- 1 1/3 cups pecans (5 1/2 oz), chopped if desired
- SPECIAL EQUIPMENT: pie weights or raw rice
CUMIN SCENTED BEEF KEBABS
By BobD
Stir together oil, oregano, garlic, spices, and 1 tsp salt in a bowl, then toss with beef
- 1/4 cup olive oil
- 2 tablespoons finely chopped oregano
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne
- 2 lb sirloin flap steak or flatiron steak, cut into 1 1/2-inch pieces
- EQUIPMENT: 12 (12-inch) skewers, soaked in water 30 minutes if wooden
- ACCOMPANIMENT: roasted red pepper and walnut spread