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Recipes
ALGERIAN FLATBREAD
By BobD
MAKE DOUGH: Stir together flour, salt, and 2 tablespoons oil in a large bowl
- 12 PIECES
- Msemmen in Arabic. The dough is rubbed with spiced oil, rolled into a spiral, flattened, and then cooked on a griddle, for a flakiness that's surprisingly substantial
- 3 cups finely ground whole-wheat flour (preferably Indian atta or King Arthur whole-wheat)
- 1 teaspoons salt
- 1/2 cup olive oil, divided
- 1 1/2 cups water
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon turmeric
PARMESAN CAKE
By BobD
Preheat the oven to 375 degrees
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 ounces freshly grated Parmesan cheese
- 1/4 cup semolina flour
- Freshly ground pepper to taste
- 3 ounces (6 tablespoons) unsalted butter, melted and cooled
- 3 large eggs, separated
- 3/4 cup milk
CHICKPEA SOUP w/PORCINI MUSHROOMS
By BobD
Before adding it to the soup however, you give the pestata even more flavor by browning it in a skillet-which makes...
- This hearty vegetarian soup gets superb flavor and texture from the long cooking chickpeas and dried and fresh mushrooms. But the secret to the great taste is the paste (pestata) of aromatic vegetables and herbs, ground in the food processor.
- 1 pound dried chickpeas
- 1/2 cup dried porcini, cut in 1/2-inch pieces
- 1 small onion, coarsely chopped (about 1/2 cup)
- 2 celery stalks with leaves, coarsely chopped (about 1 cup)
- 2 garlic cloves, peeled
- 1/4 cup fresh Italian parsley
- 2 tablespoons oregano leaves, or fresh marjoram leaves
- 2 tablespoons fresh rosemary needles, stripped from the branch
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons Coarse sea salt, kosher salt, or to taste
- 1/2 teaspoon coarsely ground black pepper
- 1 1/2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 2 pounds mixed fresh mushrooms, (such as porcini, or cremini), cleaned and sliced
- Freshly grated Grana Padano, Parmigiano-Reggiano, for serving
VEAL SCALOPPINE UMBRIAN STYLE
By BobD
Using the food processor, mince the prosciutto, garlic, anchovies, and 2 tablespoons of the olive oil into a fine-t...
- This dish showcases the skillful skillet cookery and flavorful pan sauces that delighted me in Umbria.
- After lightly frying the veal scallops, you start the sauce with a pestata of prosciutto, anchovy, and garlic, build it up with fresh sage, wine, broth, and capers-and then reduce and intensify it to a savory and superb glaze on the scaloppine.
- Though veal is most prized in this preparation, I have tried substituting scallops of chicken breast and pork; both versions were quick and delicious. Serve the scaloppine over braised spinach, or with braised carrots on the side.
- 2 ounces prosciutto, roughly chopped
- 4 plum garlic cloves, peeled
- 3 small anchovy fillets
- 1/4 cup extra-virgin olive oil
- 12 veal scallops, (2 to 3 ounces each)
- 3/4 teaspoon kosher salt
- 2 tablespoons butter
- 8 fresh sage leaves
- 1 cup white wine
- 2 tablespoons lemon juice, freshly squeezed
- 1/2 cup light chicken or vegetable stock, or water
- 2 tablespoons small capers, drained
- 2 tablespoons fresh Italian parsley, chopped
- Equipment
- Food Processor
LAMB CHOPS w/ASPARAGUS & FARRO
By BobD
In a small bowl, whisk together the herbs de Provence, ¼ cup olive oil and a pinch of salt
- 2 tablespoons herbs de Provence
- 1/4 cup plus 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground pepper
- 16 lamb rib chops (from two 1 1/2 -pound racks of lamb), frenched
- 2 cups farro, soaked in cold water overnight
- 4 cups chicken stock or low-sodium broth
- 1 bay leaf
- 4 sprigs thyme
- 32 asparagus spears, trimmed
- Half a lemon
- Coarse salt, for serving
Tangy Red-Pepper-and-Nut Dip
By BobD
The classic Syrian nut dip muhammara typically contains walnuts, bread crumbs, Aleppo pepper paste and pomegranate ...
- 1/4 cup vegetable oil
- 1/4 cup pine nuts
- 1/4 cup sliced almonds
- 1/2 cup walnuts
- 1/4 cup unsalted roasted pistachios
- 1/4 cup unsalted roasted cashews
- 3 medium red bell peppers (1 pound), cut into 2-inch pieces
- 1 medium sweet onion, coarsely chopped
- 1/3 cup toasted bread crumbs
- 1/2 cup extra-virgin olive oil
- Salt
- Cayenne pepper
ROAST CHICKEN w/SEASONAL VEGETABLES
By BobD
Preheat the oven to 350°
- For the Chicken
- 1 whole chicken (about 4 pounds)
- 1 sprig rosemary
- 6 sprigs thyme
- 1 sprig sage
- 8 medium garlic cloves
- 2 tablespoons extra-virgin olive oil
- 1/2 pound carrots, cut into 3/4-inch pieces (about 2 large carrots)
- 1/2 pound turnips, cut into 3/4-inch pieces (about 2 medium turnips)
- 1/2 pound rutabaga, cut into 3/4-inch cubes (about 1 medium rutabaga)
- 1/2 pound of cippolini onions, peeled (about 8 to 10 onions)
- 1/2 pound of brussels sprouts, halved (about 10 brussels sprouts)
- 4 tablespoons (1/2 stick) unsalted butter
- Salt and freshly ground pepper
Chicken Parmesan with Pepperoni
By BobD
Preheat the oven to 450°
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 2 cups panko (Japanese bread crumbs), finely crushed in a food processor
- Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick
- Salt and freshly ground pepper
- 3/4 cup canola oil
- 1 1/2 cups tomato sauce
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup shredded mozzarella
- 2 ounces sliced pepperoni
- 2 tablespoons chopped flat-leaf parsley
BLUEBERRY OATMEAL
By BobD
1. Bring the water to a boil in a medium-size saucepan
- You can make this oatmeal, which will take on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave. It only takes about 10 minutes on top of the stove (five minutes in the microwave).
- 1 1/3 cups water
- 1/8 teaspoon salt (optional)
- 1/4 teaspoon cinnamon
- 2 teaspoons mild honey
- 2/3 cup rolled oats or oatmeal
- 1/3 cup blueberries
- 1/2 teaspoon finely chopped or grated orange zest
- 1/2 cup low-fat milk, soy milk, almond beverage or rice beverage
Creamy Saffron Risotto
By BobD
In a large saucepan, bring the chicken broth to a boil over high heat
- 2 1/2 quarts light chicken stock or low-sodium broth
- 4 tablespoons unsalted butter
- 1 medium onion, minced
- 1/2 teaspoon saffron threads
- 3 1/4 cups arborio rice (1 pound 10 ounces)
- 1 1/2 cups dry white wine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper