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Recipes
Penne with Cabbage and Potatoes
By BobD
- 12 ounces whole wheat penne
- 3/4 pound green cabbage, chopped
- 1 large Yukon Gold potato (3/4 pound), peeled and cut into 1/2-inch dice
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon chopped rosemary
- 1/2 teaspoon chopped thyme
- Salt and freshly ground pepper
- 4 ounces Italian Fontina cheese, shredded (1 cup)
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving
APPLE NOODLE KUGEL
By BobD
Preheat oven to 425°F with rack in upper third
- 3 large eggs
- 1/2 stick unsalted butter, melted and cooled
- 1/2 cup sugar, divided
- 1 teaspoon grated lemon zest
- 1/4 teaspoon grated nutmeg
- 1 1/2 pound Gala apples (about 3), peeled and coarsely grated on large holes of a box grater
- 5 ounces fine egg noodles (4 cups)
- Accompaniment: sour cream
One-Pot Sticky Chicken Wings
By BobD
A few years ago, I went to Malaysia for the first time and spent every second I could on New Lane in Penang
- 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
- 2 tablespoons minced fresh ginger
- 4 small dried red chiles
- 2 whole star anise
- One 3-inch cinnamon stick
- 1/3 cup soy sauce
- 1/3 cup sake
- 3 tablespoons oyster sauce
- 3 tablespoons mirin
- 3 tablespoons sugar
- 2 scallions, thinly sliced
PASTA w/RSTD SQUASH & RICOTTA SALADA
By BobD
1. Preheat the oven to 425F
- Ricotta salata is a dry, salty, distinctively flavored ricotta cheese that is widely used in Southern Italy. If you cant find it you can use goat cheese instead, which will make a creamier version of this dish.
- 1 small butternut squash, about 1 1/2 pounds, peeled, seeded, and cut in 1/2-inch dice
- 3 garlic cloves, unpeeled, lightly crushed
- Salt and freshly ground pepper
- 2 teaspoons chopped fresh rosemary or sage (to taste)
- 2 tablespoons extra virgin olive oil
- 3/4 pound pasta, either long pasta like spaghetti, or penne
- 2 ounces ricotta salata, grated, or 2 ounces crumbled goat cheese
- 1 tablespoon chopped fresh parsley
Smoked-Trout Salad with Mustard Dressing
By BobD
"I've never met a wine I didn't like," says Lou Amdur of Lou in L
- 1 medium shallot, chopped
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons walnut oil
- Salt and freshly ground pepper
- 2 Belgian endives, leaves separated
- 1 Granny Smith apple—halved, cored and very thinly sliced on a mandoline
- 1/2 cup walnuts, coarsely chopped
- 1/2 pound boneless smoked trout or whitefish, broken into pieces
- 1 cup small watercress sprigs
CABBAGE & RED PEPPER GRATIN
By BobD
Preheat the oven to 375 degrees
- Paprika contributes a spicy edge to this sweet, comforting gratin.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 1 red bell pepper, cut in small dice
- 6 to 7 cups shredded cabbage (about 1 1/2 pounds)
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- 1 teaspoon sweet or smoky paprika
- 3 eggs
- 1/2 cup milk
- 2 ounces Gruyère, grated (1/2 cup)
RSTD. CAULIFLOWER w/CHUTNEY & CHEESE
By BobD
1. Preheat oven to 375 degrees
- FOR THE CAULIFLOWER:
- Roasted Cauliflower and Peas With Chutney Cheese Sauce
- 1 1/2 pound head cauliflower, cut into bite-size florets
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup frozen peas
- For the sauce:
- 1/4 cup unsalted butter ( 1/2 stick)
- 1/4 cup flour
- 3 cups whole milk
- 1 pound aged white cheddar cheese, grated
- 1/3 cup mango chutney
- 1/4 teaspoon dry mustard powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooked white rice, for serving
- Chopped fresh cilantro, for serving.
Roasted King Oyster Mushrooms
By BobD
Thick, meaty slices of king oyster mushrooms are roasted in the oven for a rich, concentrated flavor
- 1 1/2 pounds king oyster mushrooms, sliced 1/4 inch thick
- 4 tablespoons cold unsalted butter, diced
- 1/2 cup chicken stock or low-sodium broth
- 1/4 cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
Baked Ziti with Pesto
By BobD
- 1/2 pound ziti
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes in thick puree
- 1/4 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon fresh-ground black pepper
- 1 cup ricotta cheese
- 1 1/2 cups grated, packaged mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup store-bought or homemade pesto
POTATO LEEK GRATIN
By BobD
1. Heat oven to 350 degrees and butter a 2-quart gratin dish
- 2 tablespoons unsalted butter, more for greasing the pan
- 2 large leeks, trimmed and halved lengthwise
- 1 1/2 pounds peeled Yukon Gold potatoes
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 thyme sprigs
- 1 cup heavy cream
- 1 fat garlic clove, finely chopped
- 1 bay leaf
- 1/4 teaspoon freshly ground nutmeg
- 3/4 cup Gruyère, grated.