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Recipes
CAMPANIAN BEAN & MUSSEL SOUP
By BobD
The day before making the soup, sort, rinse, and soak the beans for at least 8 and no more than 24 hours
- 1 lb dried white beans (about 2 1/2 cups)
- 1 lb mussels
- 1 cup extra-virgin olive oil, plus more for drizzling
- 2 garlic cloves, smashed
- 1 hot red chile
- 2/3 cup dry white wine
- 1 cup water
- 1 cup diced yellow onions
- 1/2 cup diced celery
- 1 cup canned or fresh chopped plum tomatoes (drained if canned)
- 2 bay leaves
- 2 cups cooked pasta (use a small shape)
- Salt and freshly ground black pepper, as needed
- Chopped flat-leaf parsley, as needed
FARFALLE w/SAUSAGE, TOMATOES & CREAM
By BobD
Heat oil in heavy large skillet over medium-high heat
- 2 tablespoons olive oil
- 1 pound sweet Italian sausages, casings removed
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup whipping cream
- 1 pound farfalle (bow-tie pasta)
- 1/2 cup (packed) chopped fresh basil
- Freshly grated Pecorino Romano cheese
ROAST GASCON QUAIL w/GRAPES & FOIE GRAS
By BobD
1.Combine mousse of foie gras with 1 teaspoon of the Armagnac and the raisins in a bowl
- ROASTED GASCON QUAIL WITH GRAPES, FOIE GRAS, AND ARMAGNAC
- (serves 4) as a first course, 2 as a main course
- 4 ounces mousse of foie gras, softened
- 1/2 cup Armagnac
- 2 tablespoons golden raisins
- 4 semi-boneless quail, 2 wing joints removed Salt and freshly ground black pepper to taste
- 1 tablespoon duck fat
- 1 pound seedless green grapes, stemmed, and split if large
- 1/2 cup duck and veal demi-glace
MUSHROOM & FENNEL SALAD
By BobD
Wash and remove stems from mushrooms
- 1 pound tiny fresh mushrooms
- 1 cup fennel, cut in julienne strips
- 2 red bell peppers, cut in thin julienne strips
- 5 tablespoons olive oil
- 3 1/2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1 bay leaf, crushed
- Freshly ground black pepper to taste
CHICKEN & CRESS SALAD w/ALMONDS & FETA
By BobD
Combine vinegar and shallot in medium bowl
- Yield: Makes 4 servings
- 1/4 cup white balsamic vinegar
- 1 large shallot, chopped
- 3 tablespoons almond oil, walnut oil, or grapeseed oil
- 3 tablespoons grapeseed oil
- 3 large bunches watercress, thick stems trimmed
- 2 fully cooked chicken breast halves, meat torn into bite-size pieces
- 3/4 cup crumbled feta cheese
- 4 apricots, pitted, each half cut into wedges
- 1/4 cup sliced almonds, toasted
LATE SUMMER TOM SOUP w/BEANS & SQUID
By BobD
Heat oven to 375F. Sprinkle tomatoes with salt and place on baking sheet lined with parchment paper; roast 40 m...
- Yield: Makes 4 servings
- 4 large tomatoes, cut into chunks
- Parchment paper
- 3 teaspoons olive oil, divided
- 1 leek, thinly sliced
- 1/2 medium onion, diced
- 4 cloves garlic, sliced
- 1/4 cup red wine
- 2 sprigs oregano
- 1/4 cup plus 2 tablespoons chopped flat-leaf parsley
- 1/4 pound (1 1/2 cups) shelled beans (such as fava, lima or cranberry)
- 1/4 pound (3/4 cup) flat romano beans, cut into 1-inch lengths
- 1 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 pound squid, thinly sliced
- 1 clove garlic, finely chopped
- 4 slices crusty bread
- 1 clove garlic
MICROWAVE SEAFOOD CASSEROLE
By BobD
Take the leaves from the chicory
- When microwave cooking food, like this Seafood dish, it's important to use glass or ceramic.
- 1/2 lb of Haddock fillets
- 1/2 lb of Cod fillets
- 1/2 lb of Trout or Salmon fillets
- 1 chicory
- 8 spears of green asparagus
- 1/4 lb of green beans
- 1 shallot, finely chopped
- 1 bunch of fresh dill
- Juice of 1 lime
- 1 small glass of dry white wine
- 2 small glasses of warm water
- 2 large spoons of fresh cream
- Salt and white pepper
NO COOK STRAWBERRY ICE CREAM
By BobD
Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl
- 1-1/2 QUARTS
- USE PERFECTLY RIPE STRAWBERRIES
- 1 lb strawberries, trimmed, halved if large
- 3/4 cup sugar
- 3/4 teaspoon fresh lemon juice
- 1/8 teaspoon salt
- 2 cups heavy cream
- EQUIPMENT: an ice cream maker
TAGLIATELLE w/DUCK RAGU
By BobD
Heat butter and oil in a deep 10-inch heavy skillet over medium heat until foam subsides
- 4 SERVINGS
- The secret to making this dish so stunningly delicious is duck fat. Pureeing the sauce emulsifies the fat, which, along with the moist duck meat, adds an irreplaceable element of richness.
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1 (1-lb) boneless Muscovy duck breast with skin or 2 (7- to 8-ounce) Long Island (also called Pekin) duck breast halves with skin
- 1/2 medium onion, chopped
- 1 garlic clove, smashed
- 1 teaspoon chopped rosemary
- 1/2 cup dry red wine
- 2 cups rich chicken stock or reduced-sodium chicken broth
- 1 (14- to 15-oz) can whole tomatoes in juice, drained, reserving juice, and chopped
- 1/2 lb dried egg tagliatelle or egg fettuccine
Braised Pork Belly with Pickled Radishes
By BobD
Richard Blais crashed in the final moments of Top Chef Season 4 when his pressure-cooked pork belly did not turn ou...
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin
- 1/2 cup fresh lime juice (from 3 limes)
- 1/4 cup light brown sugar
- 1/4 cup thinly sliced fresh ginger
- 2 garlic cloves, thinly sliced
- 3 pounds pork belly, skin removed
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped
- Salt
- 2 cups low-sodium chicken broth
- 2 scallions, thinly sliced
- Pickled Radishes and steamed rice, for serving