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Recipes
MEDITERRANEAN EGGPLANT RELISH
By BobD
Preheat oven to 450F with racks in middle and upper third
- 3 CUPS
- 1 (1 1/2-lb) eggplant
- 3 red bell peppers
- 2 tablespoons extra-virgin olive oil plus additional for coating
- 1 teaspoon finely chopped garlic
- 1 tablespoon red-wine vinegar
- 1 tablespoon drained capers, finely chopped
- 2 tablespoons finely chopped flat-leaf parsley
- 3 anchovy fillets, finely chopped
ONION SOUP w/SAGE BROWN BUTTER & CROUTONS
By BobD
Melt 6 tablespoons butter in heavy extra-large pot over medium-high heat
- 8 SERVINGS
- Pureeing the caramelized onions gives this soup a thick, creamy texture.
- 12 tablespoons (1 1/2 sticks) butter, divided
- 24 cups thinly sliced onions (about 5 3/4 pounds)
- 8 cups (or more) low-salt chicken broth
- 1 1/2 cups 1/2-inch pieces torn crustless country-style bread
- 16 fresh sage leaves
- 1 1/2 tablespoons (or more) Sherry wine vinegar
- 2 teaspoons finely grated lemon peel
TORTA al VINO w/GRAPES & BERRIES
By BobD
Arrange a rack in the middle of the oven and preheat to 375 degrees
- For Topping the Cake During Baking:
- 1 1/2 1 1/2 to cups all-purpose flour, plus extra to flour the cake pan and the grapes
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 6 6 1 tablespoons soft butter, plus 1 tablespoon for the cake pan
- 1/8 1/8 1/8 teaspoon salt
- 2 2 2 eggs
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 teaspoon vanilla extract
- 1 1 1 tablespoon lemon or orange zest, or a combination
- 3/4 3/4 3/4 cup dry white wine
- 2 2 2 cups small red seedless grapes, stemmed, rinsed, and patted dry
- 2 2 cups fresh or frozen blueberries, or raspberries
- 2 2 2 tablespoons butter, cut into bits
- 1 1 1 tablespoon zucchero di canna, or white sugar
BRAISED GUINEA HEN w/MORBIER POLENTA
By BobD
Ingredients • 2 Guinea Hens, 3 pounds each, giblets and neck removed • Salt and freshly ground black pepper ...
- 6 SERVINGS
- Fork-tender morcels of delicately seasoned guinea hen ragout take a sassy partner in creamy polenta with Morbier cheese.
VENISON CHOPS w/RASPBERRY BALSAMIC RED.
By BobD
1. Clean the silver skin off of the rack or the chops
- 2 APP SERVINGS
- 4 Venison Chops or 1 Venison Rack
- • 1 pint fresh raspberries
- • 1 cup 10 year old Balsamic Vinegar
- • 6 oz Veal Demi Glace
- • Olive Oil
- • Salt and Pepper to taste
MUSHROOM & GREENS GRATIN
By BobD
Preheat the oven to 375 degrees
- 1 1/2 pounds greens, such as chard, stemmed and washed (2 bunches); or a 1-pound bag Southern greens mix, stemmed and washed
- 2 tablespoons extra virgin olive oil
- 1 or 2 shallots or 1 small onion, finely chopped
- 1/2 pound mushrooms, sliced
- Salt and freshly ground pepper
- 1 teaspoon finely chopped fresh rosemary
- 2 large garlic cloves, minced
- 2 ounces Gruyère cheese, grated (1/2 cup)
- 1 ounce Parmesan, grated (1/4 cup)
- 3 eggs
- 1/2 cup milk
PEPSI CAKE
By BobD
Combine flour, sugar, salt, cocoa and baking soda
- 2 cups flour
- 2 cups sugar
- 1 tsp. salt
- 2 tbsp. cocoa
- 1 tsp. baking soda
- 1 cup butter
- 1 cup Pepsi Cola
- 1/2 cup buttermilk
- 1 1/2 cups miniature marshmallows
- 2 eggs, beaten
TARALLI
By BobD
Stir the yeast and warmed wine together in a large bowl until the yeast is dissolved
- The tarallo is a traditional Neapolitan bread, the dough for which is shaped into rings, then boiled briefly before being well-baked until crispy.
- They last for days without spoiling, and may be quickly “revived” by dunking them for a moment in soup or wine, or incorporated into a juicy tomato salad.
- There is also a richer version of taralli, made with lard and seasoned with crushed black pepper, which are topped with toasted almonds before baking.
- 2 1/2 2 1/2 1/2 teaspoons dried yeast
- 1 1 to cup dry white wine, warmed to body temperature
- 1/4 1/4 1/4 cup extra virgin olive oil
- 3 3/4 3 3/4 3/4 cups unbleached all-purpose flour, or as needed
- 1 1 1 teaspoon salt
- 1 1/2 1 1/2 1/2 teaspoons cracked fennel seeds
- vegetable oil for the baking sheets
- To crack the fennel seeds, roll over them with a heavy rolling pin or press them with the bottom of a small, heavy saucepan.
BEET SALAD w/ALMOND BUTTER & GORGON
By BobD
MAKE ALMOND BUTTER: Grind almonds to a paste with garlic, 1/4 teaspoon salt, and cayenne in a food processor
- 6 SERVINGS
- BEET SALAD WITH ALMOND BUTTER AND GORGONZOLA BOMBOLONI
- FOR ALMOND BUTTER
- 1/2 cup toasted Marcona almonds
- 1/2 garlic clove, chopped
- Pinch of cayenne
- 1/2 to 1 tablespoon extra-virgin olive oil
- FOR BEET SALAD
- 1 1/2 lb small (2-inch) beets without greens (2 lb with greens)
- 2 tablespoons Sherry vinegar
- 1/4 cup extra-virgin olive oil
- 3 tablespoons finely chopped shallot
- 3 tablespoons finely chopped chives
- ACCOMPANIMENTS: Gorgonzola bomboloni; coarse sea salt such as Maldon or fleur de sel
BLACK BEAN SOUP w/CUMIN & TOMATOES
By BobD
1. Heat one tablespoon of the olive oil in a large, heavy soup pot or Dutch oven over medium heat
- This is a simplified version of a black bean soup from the Veracruz region of Mexico. If you want spice, use the chipotle or serrano chile, but the dish is tasty with or without the extra heat.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, halved
- 1 cup dried black beans, washed and picked over
- 6 cups water
- 1 14-ounce can tomatoes, drained
- 2 teaspoons lightly toasted cumin seeds, ground
- 1 canned chipotle pepper, rinsed, or 1 serrano pepper, coarsely chopped (optional)