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Recipes
Toasted Bread and Bittersweet Chocolate
By BobD
Nothing could be easier than slapping a piece of chocolate on a slice of bread: Spanish children do it all the time...
- 16 thin baguette slices
- One 4-ounce bar of bittersweet chocolate, cut into 16 pieces
- 1 tablespoon extra-virgin olive oil
- Coarse sea salt for sprinkling
STIR FRIED WINTER SQUASH w/TOFU & SOBA
By BobD
1. Wrap the tofu in clean kitchen towels or paper towels, and place under a cutting board for 10 minutes
- Winter squash goes well with ginger, and this stir-fry makes a delicious vegetarian main course. Use a sweet, dense squash like butternut for this dish.
- 6 ounces tofu, sliced about 1/2 inch thick
- 2 tablespoons canola or peanut oil
- 1/2 red onion, sliced
- 2 garlic cloves, minced
- 2 teaspoons minced ginger
- 1 tablespoon sesame seeds
- 1 small butternut squash, diced (about 4 cups)
- 1 tablespoon sherry
- 1/4 cup water
- Soy sauce to taste
- 1/2 pound buckwheat noodles (soba)
- 1 tablespoon dark Chinese sesame oil
MASA CORNBREAD
By BobD
Position rack in center of oven; preheat to 400F
- 1 cup masa (corn tortilla mix)
- 2 teaspoons plus 1/2 cup vegetable oil
- 1 2/3 cups buttermilk
- 2 large eggs
- 1 1/3 cups yellow cornmeal
- 1/3 cup unbleached all purpose flour
- 1/3 cup sugar
- 4 teaspoons baking powder
- 1 1/4 teaspoons salt
- ingredient info: Masa (also known as masa harina) is available at many supermarkets and at Latin markets.
BAKED PENNE & MUSHROOMS w/FONTINA
By BobD
Arrange a rack in the middle of the oven and heat to 400 degrees
- 1 1 1 teaspoon kosher salt
- 8 8 8 ounces fontina
- 1 1 1 cup Grana Padano, or Parmigiano-Reggiano, grated
- 4 4 4 tablespoons butter, soft
- 1 1 1 pound mixed mushrooms, cleaned and sliced
- 1 1 1 cup half and half
- 1 1 1 pound penne
- 2 2 2 tablespoons Italian parsley, chopped
HALIBUT BROCHETTES PROVENCALE
By BobD
Mix first 7 ingredients in small bowl
- 1 1/2 tablespoons minced fresh basil
- 2 teaspoons minced fresh marjoram
- 2 teaspoons minced fresh thyme
- 1 teaspoon minced fresh rosemary
- 1 teaspoon minced fresh sage
- 1/2 teaspoon chopped fennel seeds
- 1/4 teaspoon finely chopped dried lavender blossoms*
- 1 1 1/2-inch-diameter zucchini, cut into eight 1/2-inch-thick rounds
- 1 unpeeled slender eggplant, trimmed, halved lengthwise, cut into eight 1- to 1 1/4-inch pieces
- 8 mini plum tomatoes or large cherry tomatoes
- 16 mini bell peppers in assorted colors (from one 5-ounce package) or 1 bell pepper cut into 1-inch squares
- 1 small red onion, cut into 4 wedges, each wedge halved crosswise, layers kept intact
- 5 tablespoons extra-virgin olive oil, divided
- 1 1/2 pounds halibut, cut into 1 1/2-inch cubes
- 5 tablespoons fresh lemon juice, divided
- 2 garlic cloves, pressed
- 1/3 cup dry white wine
- Nonstick vegetable oil spray
- Special Equipment: 12 metal skewers
CHICKEN BREASTS w/MUSTARD & VERJUICE JUS
By BobD
1. Heat oven to 450 degrees
- 4 bone-in, skin-on chicken breasts
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
- 5 tablespoons verjuice
- 1 cup chicken stock
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh thyme leaves.
Salmon Salad with Peas and Dill
By BobD
- 2 cups flaked salmon (poached or canned)
- 1 cup thawed frozen peas
- 1/2 cup chopped fresh dill
- 8 finely chopped baby dills
- 1/2 cup mayonnaise
- Juice of one lime
PUMPKIN PIE w/PEPITA NUT & GINGER TOPPING
By BobD
For crust: Roll out dough disk on lightly floured surface to 13-inch round
- Topping:
- The topping mixture is sprinkled just inside the crust, leaving a circle of filling peeking out in the center of the pie.
- 1 tablespoon unsalted butter
- 1/4 cup sliced almonds
- 1/4 cup chopped pecans
- 2 tablespoons unsalted raw pepitas (pumpkin seeds)
- 2 tablespoons (packed) golden brown sugar
- Large pinch of salt
- 2 tablespoons slivered crystallized ginger
- Filling:
- 1 15-ounce can pure pumpkin
- 1/2 cup (packed) golden brown sugar
- 1/2 cup sugar
- 1 tablespoon mild-flavored (light) molasses
- 1 tablespoon all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cups heavy whipping cream
- Ingredient info: Pepitas can be found at many supermarkets, at specialty foods stores, and at Latin markets.
Parmigiano-Crusted Rigatoni with Cauliflower and Prosciutto
By BobD
Melissa Rubel Jacobson uses a few great shortcuts to make her creamy baked pasta
- 3 1/2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 cup heavy cream
- Kosher salt and freshly ground pepper
- 3/4 pound rigatoni
- One 1 3/4-pound head of cauliflower, cut into 1-inch florets
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 3 ounces sliced prosciutto, cut into 1/4-inch-thick ribbons
CEDAR-PLANK SALMON
By BobD
Soak cedar grilling plank in water to cover 2 hours, keeping it immersed
- 2 tablespoons grainy mustard
- 2 tablespoons mild honey or pure maple syrup
- 1 teaspoon minced rosemary
- 1 tablespoon grated lemon zest
- 1 (2-pound) salmon fillet with skin (1 1/2 inches thick)
- EQUIPMENT: a cedar grilling plank (about 15 by 6 inches