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Recipes
Mushroom Kufteh with Green Harissa and Asparagus Pesto
By BobD
In a nonstick skillet, heat the 2 tablespoons of olive oil
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 1/2 pounds assorted wild mushrooms, such as oyster and stemmed shiitake, thinly sliced (8 cups)
- Salt
- 1 cup panko (Japanese bread crumbs)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese (2 ounces)
- 1/2 cup chopped flat-leaf parsley
- 2 tablespoons chopped basil
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon cayenne pepper
- 2 large eggs
- 2 large egg whites
- Green Harissa and Asparagus Pesto, for serving
ROAST BREAST w/PARSNIP FRIES
By BobD
Preheat oven to 450F with rack in middle
- 4 SERVINGS
- CHICKEN AND PARSNIP 'FRIES' WITH SPICY VINEGAR
- A shot of vinegar enlivens the concentrated sweetness of roasted parsnips-a perfect complement to simple roast chicken.
- 1 1/2 lb parsnips
- 3 tablespoons olive oil, divided
- 4 chicken breast halves with skin and bone (3 1/2 lb)
- 1/2 cup distilled white vinegar
- 1/4 teaspoon dried hot red-pepper flakes
CHOURIZO RISOTTO
By BobD
In a small saucepan, bring the vegetable stock to a boil, then keep warm over low heat
- 4 cups vegetable stock, preferably homemade
- 1/4 cup extra-virgin olive oil
- 3/4 cup finely diced yellow onions
- 2 garlic cloves, minced
- 1 cup arborio rice
- 1 cup dry white wine
- 1/2 pound cured Spanish chorizo, diced
- 1/4 cup thinly sliced scallions (white and light-green parts only), plus more for garnish
- 3 tablespoons thinly sliced and seeded pasilla chiles (or other mild dried chile)
- 1 cup finely grated Parmesan cheese, plus more for garnish
- Salt and freshly ground pepper
MUSHROOM & GOAT CHEESE PAN SAUCE
By BobD
Measure the broth and wine in a measuring cup
- Liquid:
- For chicken and turkey cutlets, boneless pork chops and tenderloin, steaks, and burgers.
- 1/4 cup canned low-sodium chicken broth
- 1/4 cup full-bodied red wine
- Flavorings:
- 1/2 pound shiitake mushrooms, stems removed and discarded, caps sliced thin
- 2 tablespoons minced fresh parsley leaves
- Fat:
- 2 tablespoons fresh goat cheese
STRAWBERRY SAUCE
By BobD
Stir strawberries, sugar and lemon juice in heavy medium saucepan over medium heat until sugar dissolves
- 1 16-ounce basket strawberries, hulled, coarsely chopped
- 1/2 cup sugar
- 1 teaspoon fresh lemon juice
TRENETTE w/PESTO GENOVESE
By BobD
To make the pesto: Put all of the basil, the garlic cloves, salt, and olive oil in the food-processor bowl
- Large Large basil will be delicious, too. Of course, use the best extra-virgin olive oil available, in the pesto and on the pasta, preferably pressed from the marvelous taggiasca olives of Liguria.
- For the Pesto
- 3 3 to cups fresh basil leaves, (firmly packed to measure)
- 3 3 3 plump garlic cloves, peeled
- 1/2 1/2 1/2 tablespoons kosher salt
- 1/3 1/3 1/3 cup extra-virgin olive oil, (preferably Ligurian), plus more for covering
- 1/4 1/4 1/4 cup pine nuts, toasted
- 2 2 2 tablespoons Grana Padano, or Parmigianno-Reggiano, grated
- 2 2 2 tablespoons pecorino, grated
- For the Pasta
- Kosher salt for the pasta pot
- 1/2 1/2 1/2-inch pound red potatoes, peeled, cut in 1/2-inch chunks
- 1/2 1/2 2-inch pound fresh green beans, ends trimmed cut in 2-inch pieces
- 1 1 1 pound trenette, trofie, or spaghetti
- 1/4 1/4 1/4 cup pecorino, grated
- 1/4 1/4 1/4 cup Grana Padano, or Parmigiano-Reggiano grated
Ginger-Marinated Chicken with Onions and Peppers
By BobD
To give this simple dish another layer of flavor without adding much fat, chef Jacques Torres glazes chicken and ve...
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely grated fresh ginger
- 1/2 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 2 medium onions, halved and thinly sliced
- 2 medium red bell peppers, cut into 1/2-inch-wide strips
- 1/4 cup honey
THE KATE WINSLET
By BobD
It's been said that Kate Winslet, nominated for her role as a concentration camp guard in The Reader, doesn't reall...
- 6 DRINKS
- 2 Tbsp red-currant jelly
- 2 oz water (1/4 cup)
- 4 oz (1/2 cup) London dry gin
- 1 (750-ml) bottle well-chilled brut Champagne or Prosecco
- GARNISH: fresh red currants
SAUTEED SALMON w/MARTINI SAUCE
By BobD
Salmon: Season each piece of salmon with salt and pepper and sprinkle with a little chopped parsely
- Salmon:
- 4 SERVINGS
- The double dose of juniper with the deep, rich taste of wild salmon, and the olives add a distinctive briny note.
- 4 (6-ounce) salmon fillets
- Salt and pepper
- Chopped fresh parsley, as desired
- 2 tablespoons olive oil (if sauteing)
- Martini sauce:
- 1 tablespoon minced shallot
- 1/4 cup gin
- 1/4 cup dry vermouth
- 1 teaspoon chopped whole juniper berries
- 1 teaspoon dried or brined green peppercorns, optional
- 1/4 cup heavy cream
- 2 teaspoons butter
- 6 pimiento-stuffed green olives, sliced into rings
- Fresh lemon juice
- Salt and pepper
Pecorino Ravioli with Walnuts and Marjoram
By BobD
Preheat the oven to 350°
- 3/4 cup walnuts
- 1/2 pound young pecorino cheese, such as Rossellino, rind removed, cheese grated (1 1/2 cups)
- 1/2 cup heavy cream
- Salt and freshly ground pepper
- 48 wonton wrappers
- 6 tablespoons unsalted butter
- 2 tablespoons marjoram leaves