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Recipes
BRUSCHETTA w/WHITE BEAN PUREE
By BobD
1. Drain the beans and transfer to a large, heavy saucepan
- 4 SERVINGS
- This recipe will give you enough white bean puree for plenty of leftovers. The savory, hummus-like mixture also makes a great high-protein, high-fiber dip.
- 1 cup dried white beans, soaked for six hours or overnight in one quart water
- 1 medium onion, cut in half
- 3 garlic cloves, cut in half, green shoots removed (more to taste)
- 1 bay leaf
- Salt, preferably kosher salt, to taste
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- Freshly ground white pepper to taste
- 1 tablespoon chopped fresh sage, rosemary, or parsley
- 4 to 8 thick slices country bread
CARAMEL PUDDING TART w/ALMD SHRTBD CRUST
By BobD
For crust: Butter 9-inch-diameter tart pan with removable bottom
- Crust
- 1/2 cup slivered almonds, toasted, cooled
- 1/4 cup sugar
- 1 cup all purpose flour
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg yolk
- Pudding
- 2 1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 1/4 cups whole milk, divided
- 3 large egg yolks
- 1 cup sugar
- 1/3 cup water
- 3 tablespoons unsalted butter
- 1/2 teaspoon vanilla extract
- Topping
- 2/3 cup sugar
- 1/3 cup water
- 1 cup slivered almonds
- 1/2 cup chilled heavy whipping cream
- 1/2 tablespoon powdered sugar
- 1/8 teaspoon vanilla extract
- Fleur de sel*
- *A type of sea salt; available at some supermarkets and at specialty foods stores.
ROASTED CARROTS & PARSNIPS w/ROSEMARY
By BobD
1. Preheat the oven to 425F
- 3/4 pound parsnips, peeled & cored
- 1 pound carrots, peeled
- Salt and freshly ground pepper
- 4 plump garlic cloves, peeled and lightly crushed
- 3 or 4 sprigs fresh rosemary
- 2 tablespoons extra virgin olive oil
Marbled Pumpkin Cheesecake with a Brownie Crust
By BobD
Preheat the oven to 325°
- 4 tablespoons unsalted butter
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/4 cup sugar
- 1 large egg, lightly beaten
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup finely chopped walnuts
- 4 ounces bittersweet chocolate, chopped
- 1 1/2 pounds cream cheese, softened
- 1 cup sugar
- 4 large eggs, at room temperature
- 1 1/2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 2 cups canned pumpkin puree (1 pound)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon freshly grated nutmeg
- Pinch of ground cloves
QUINOA, CORN & EDAMAME SALAD
By BobD
1. Cut the corn kernels away from the cobs
- For the salad:
- Quinoa and edamame contribute lots of protein to this mildly spicy, highly textured summer salad.
- 1 cup quinoa, cooked
- 2 ears sweet corn
- 1 small red onion, finely diced
- 1 red bell pepper, cut in small dice
- 1/2 cup thinly sliced celery, from the tender inner stalks
- 4 or 5 radishes, sliced
- 1/2 cup fresh or thawed frozen edamame
- 2 ounces feta, cut in small dice (about 1/2 cup, optional)
- 1 jalapeño or serrano chile, minced
- 1/2 cup chopped cilantro
- For the dressing:
- 2 tablespoons fresh lime juice
- 1 garlic clove (more to taste), finely minced or pureed
- 1/4 cup extra virgin olive oil
- Salt to taste
PEAR, ALMOND & DRIED CHERRY BROWN BETTY
By BobD
Preheat oven to 375F. Combine bread pieces and almonds in processor
- 1/2 cup dried tart cherries
- 3 tablespoons poire Williams (clear pear brandy) or regular brandy
- 6 5x4-inch slices white sandwich bread with crust (such as buttermilk bread), torn into pieces (about 6 cups)
- 1 cup sliced almonds
- 5 tablespoons unsalted butter, melted
- 1 1/2 cups hot water
- 1/2 cup honey
- 1/2 cup (packed) golden brown sugar
- 1/4 cup fresh lemon juice
- 2 teaspoons finely grated lemon peel
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg or ground nutmeg
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground cloves
- 21/2 pounds firm but ripe pears (such as Bosc or Bartlett), peeled, halved, cored, cut into 1-inch cubes
- Vanilla ice cream
HERBED PUMPKIN SEED MOLE
By BobD
In a large skillet with high sides or in a large saucepan, toast the pumpkin seeds, cumin seeds, and oregano over h...
- In Oaxaca, green mole (mole verde) is one of the seven famous moles. What makes this one different is not just the lack of chocolate, but also the fresh herbs, which give it a fabulous green color.
- 1 1 1 cup peeled pumpkin seeds
- 1 1 1 teaspoon cumin seeds
- 1/2 1/2 1/2 teaspoon dried oregano
- 1 1 1 tablespoon vegetable or olive oil
- 1 1 1 onion, cut into wedges
- 5 5 5 tomatillos, husked and halved
- 5 5 5 garlic cloves, halved
- 2 2 2 jalapeeppers, sliced
- 2 2 2 cups chicken broth
- 1 1 1 packed cup coarsely chopped, fresh cilantro
- 1 1 1 cup coarsely chopped fresh parsley
- 1/2 1/2 1/2 cup fresh epazote (optional)
- 1 1 1 teaspoon salt
Salt-Crusted Snapper with Eggplant-Raisin Puree
By BobD
Preheat the oven to 400°
- Three 4-inch cinnamon sticks
- 1 medium eggplant (1 pound)
- 1/4 cup golden raisins
- 2 tablespoons extra-virgin olive oil
- Sea salt
- Cayenne pepper
- 3 pounds kosher salt
- 2 cups water
- One 2-pound cleaned red snapper
- 2 bay leaves
- 1/2 lemon, preferably Meyer lemon, cut into wedges
Chicken al Mattone
By BobD
DIRECTIONS 1. Make the salsa verde: Using a food processor, pulse the chiles, scallion, garlic, parsley and arugul...
- leaf parsley, tough bottom stems removed and leaves and top stems roughly chopped 1/2 packed cup baby arugula 1/3 cup good
- quality extra
- virgin olive oil Juice of 1 lemon 1 teaspoon kosher salt 3/4 teaspoon granulated sugar Chicken 4 boneless skin
- on chicken thighs 4 teaspoons extra
- virgin olive oil Salt and freshly ground black pepper 1/2 teaspoon fennel pollen powder (optional) 2 slices prosciutto 1 ounce Taleggio cheese sliced into two 1
- inch
- by
- 1/2 1/2
- inch cubes and frozen on a small plate
FREGOLA w/ARTICHOKE, FETA & TSTD ALMONDS
By BobD
1. Put lemon juice and artichokes into a bowl of water
- 1 lemon, juiced
- 3 medium artichokes (about 1 1/2 pounds)
- 1/3 cup slivered almonds
- 6 tablespoons extra virgin olive oil
- 1 tablespoon plus 1/4 teaspoon kosher salt
- 3 garlic cloves, crushed and peeled
- 1/8 teaspoon red pepper flakes
- 1 1/4 cup fregola or Israeli couscous
- 3 tablespoons chopped fresh mint
- 3 tablespoons chopped fresh dill
- 1/4 teaspoon black pepper
- 1 cup crumbled feta cheese (4 ounces).