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Recipes
BARLEY SOUP w/MUSHROOMS & KALE
By BobD
1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on two cups boiling water
- 1/2 ounce dried porcini mushrooms
- 2 cups boiling water
- 1 to 2 tablespoons extra virgin olive oil, as needed
- 1 large onion, chopped
- 1/2 pound cremini mushrooms, cleaned, trimmed and sliced thick
- 2 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 3/4 cup whole or pearl barley
- 1 1/2 quarts chicken stock or water
- A bouquet garni made with a few sprigs each thyme and parsley, and a bay leaf and a Parmesan rind
- 8 to 10 ounces kale (regular or cavolo nero), stemmed and washed thoroughly
- Freshly ground pepper to taste
ASPARAGUS w/GREAMY GARLIC SAUCE
By BobD
Stir together first 7 ingredients
- 1 (8 oz.) container sour cream
- 2 tbsp. milk
- 1 tbsp. white wine vinegar
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 2 lb. fresh asparagus
Portobello-Mushroom and Red-Pepper Pizza
By BobD
Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushroom...
- 6 tablespoons olive oil
- 2 red bell peppers, cut into thin slices
- 1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
- 1 teaspoon salt
- 1 pound store-bought or homemade pizza dough
- 3 cloves garlic, minced
- 1/4 teaspoon fresh-ground black pepper
- 3/4 cup lightly packed basil leaves, chopped
- 1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
- 1/2 cup grated Parmesan
CHIPOTLE PORK CHEESEBURGERS
By BobD
Prepare a gas grill for direct-heat cooking over medium heat; see Grilling Procedure
- 1 pound ground pork (not lean)
- 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
- 2 garlic cloves, forced through a garlic press
- 4 slices Muenster cheese
- 4 hamburger buns, toasted
- 1/4 cup mayonnaise
- 1 large tomatillo (1/4 pound), husked and rinsed, then sliced
- 1/2 small avocado, sliced
- 1/2 cup cilantro sprigs
Fried Apple Pies
By BobD
OMG! Deep fried apple pie, enough said, enjoy!
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup hot skim milk
- 1/2 cup solid vegetable shortening, chilled and cut up
- 2 cups unsulphured dried apple slices (7 ounces)
- 2 1/2 cups water
- 1/2 cup light brown sugar
- 1/4 cup raisins (optional)
- Vegetable oil, for frying
Crispy Pork Tenderloin with Fried Apple Rings
By BobD
Preheat the oven to 250°
- 1/4 cup all-purpose flour
- 2 large eggs, beaten
- 2 1/4 cups panko (Japanese bread crumbs) or dry bread crumbs
- Kosher salt and freshly ground pepper
- Two 12-ounce pork tenderloins, each sliced in half lengthwise and pounded 1/8 inch thick
- 1 large Granny Smith apple, cored and cut into 8 rings
- 1 1/3 cups peanut oil, for frying
- 1 lemon, cut into 4 wedges
LEMONY BRUSSELS SPROUT SLAW
By BobD
1. To make the dressing, whisk together the mayonnaise, mustard, lemon juice and zest in a small bowl
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1/4 cup olive oil
- 1 1/2 pounds brussels sprouts, trimmed and shredded
- 1 medium Granny Smith or other tart apple, peeled, cored and diced or shredded
- 1 large shallot, chopped
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh mint leaves.
CHOCOLATE EARL GREY MACARONS
By BobD
MAKE MACARON BATTER: Line 2 large baking sheets with parchment paper
- 2-1/2 DOZEN
- 3 oz almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup)
- 1 1/2 cups confectioners sugar
- 3 tablespoons Dutch-process cocoa (preferably Valrhona)
- 3 large egg whites, at room temperature 30 minutes
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 1 teaspoon Earl Grey tea (from 1 tea bag)
- 1/2 cup heavy cream
- 3 oz fine-quality bittersweet chocolate (60 to 64% cacao if marked), finely chopped
- 1 tablespoon unsalted butter
- EQUIPMENT: a food processor with a sharp blade (optional); an electric coffee/spice grinder; a large pastry bag fitted with a 3/8-inch plain tip or a qt-size sealable bag with a corner snipped off, pl
PARTRIDGE CACCIATORE
By BobD
1. Preheat oven to 350°F
- 6-8 SERVINGS
- A bottle of Chianti to go with dinner, a slice of fresh cheese and ripe pears to follow. It’s easy and so rewarding.
- • 3 partridges, 10 to 12 ounces
- • 1/2 cup all-purpose flour, seasoned with salt and freshly ground black pepper, for dredging
- • 1/2 cup canola oil
- • 1 each large onion and green bell pepper, coarsely chopped
- • 2 cloves garlic, finely chopped
- • 1 cup small white mushroom caps, wiped clean and trimmed
- • 4 large ripe tomatoes, quartered, or 2 cups canned plum tomatoes, quartered
- • 1 cup medium Madeira
- • 1 tablespoon each chopped fresh oregano, basil, and tarragon, or 1 teaspoon each dried
- • 1 to 1 1/2 pounds dry linguine, cooked al dente
- • Sprigs of fresh basil, to garnish
MOROCCAN CARROT SALAD
By BobD
Toast the coriander and cumin in a dry pan over medium-high heat, shaking often to avoid burning, until just fragr...
- 4-6 SERVINGS
- 1 teaspoon coriander seeds
- 2 teaspoons cumin seeds
- 5 large carrots, peeled and coarsely grated (3 1/2 to 4 cups)
- 1/2 cup golden raisins
- 1 tablespoon rose water
- 2 teaspoons fresh lemon juice
- 4 teaspoons extra virgin olive oil
- 1/3 cup finely chopped parsley
- Salt and black pepper to taste.