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Recipes
ROAST PORK TENDERLOIN w/APPLES & CIDER
By BobD
Preheat oven to 425F. Pat tenderloins dry and season with salt and pepper
- 6 SERVINGS
- Granny Smith apples give tangy bite to pork tenderloin.
- 2 (3/4-lb) pork tenderloins
- 1 tablespoon vegetable oil
- 2 teaspoons unsalted butter
- 2 (1/2-lb) Granny Smith apples, peeled, cored, and each cut into 16 wedges
- 1 cup low-sodium fat-free chicken broth
- 2/3 cup unfiltered apple cider
- 1/2 teaspoon arrowroot
- 1 tablespoon water
- 2 teaspoons cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
FRESH TOMATO SOUP w/BASIL
By BobD
Adjust oven rack to upper-middle position and heat oven to 450 degrees
- 4-6 SERVINGS
- 5 poundsripe beefsteak or plum tomatoes, cored and quartered; plus 1 pound, cored and diced medium
- 2 onions, chopped
- 8 garlic cloves, peeled and left whole; plus 1 clove, minced
- 3 tablespoonsextra-virgin olive oil
- Salt
- Sugar
- 1 cup chopped fresh basil
POTATOES w/PEPERONCINO
By BobD
Put the peperoncino flakes in the spice grinder or mortar and pestle, and grind to a fine powder
- 1/4 teaspoon peperoncino flakes, or to taste
- 2 pounds large russet potatoes
- 1 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 5 plump garlic cloves, peeled and sliced
- 2 tablespoons fresh Italian parsley, chopped
Mussels with Speck, Lemon and Oregano
By BobD
- 1/4 cup extra-virgin olive oil
- One 3-ounce piece of speck (smoked, cured ham), cut into 1/4-inch dice
- 3 garlic cloves, thinly sliced
- 2 pounds mussels, scrubbed
- 3/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 2 teaspoons finely chopped oregano
- Freshly ground pepper
CLEAR SUMMER BORSCHT
By BobD
1. Combine the beets, water, and 1 teaspoon salt in a soup pot and bring to a simmer
- This glistening, lemony summer borscht is infused with garlic and utterly refreshing, even thirst-quenching. If you enrich the soup with yogurt, the color will be dark pink. If you dont, it will be a clear, dark red.
- 2 pounds beets (8 medium, usually 2 bunches), peeled, cut in half and sliced in thin half-moons
- 7 cups water
- 2 teaspoons salt, or to taste
- 6 tablespoons strained fresh lemon juice (from 2 to 3 lemons)
- 1 tablespoon sugar
- 2 plump garlic cloves, cut in half lengthwise, green shoots removed
- 3/4 cup plain low-fat yogurt (optional)
- 1 small cucumber, peeled, seeded, and cut in small dice
- Chopped fresh dill or chives for garnish
SAUSAGE STUFFED MUSHROOMS
By BobD
Sauté sausage and oregano in heavy large skillet over medium-high heat until sausage is cooked through and brown, ...
- 24 PIECES
- 3 casings (italian hot sausages, removed)
- 1-1/2 tsp dried oregano
- 1 cup freshly grated parmesan (cheese about 3 ounces)
- 1/2 tsp worcestershire sauce
- 1/2 tsp garlic powder
- 8 oz cream cheese (room temperature)
- 1 egg yolk
- olive oil
- 24 mushrooms (2-inch-diameter, stemmed)
- 1/3 cup dry white wine
Ground Lamb and Shallot Kebabs with Pomegranate Molasses
By BobD
Burhan Cagdas makes ground-meat kebabs (kofta) from hand-chopped lamb mixed with diced lamb-tail fat
- 2 tablespoons crème fraîche
- 1 garlic clove, minced
- 1 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound ground lamb
- 12 large shallots—peeled, halved lengthwise and root ends trimmed but kept intact
- 2 tablespoons extra-virgin olive oil
- 1/3 cup water
- 1 1/2 teaspoons pomegranate molasses
- 1 teaspoon fresh lemon juice
- 2 tablespoons chopped scallions
- 1 tablespoon chopped flat-leaf parsley
- Warm pita bread, for serving
Chicken and Noodles in Spiced Broth
By BobD
In a mortar, crush the Sichuan peppercorns until fine but not powdery
- 1/4 teaspoon Sichuan peppercorns
- 1/2 teaspoon coarse sea salt
- 6 1/2 cups chicken stock, preferably homemade
- 2 star anise pods
- 1/2 teaspoon black peppercorns
- 1/2 cinnamon stick
- One 3-inch strip of orange zest
- One 4-inch piece of peeled fresh ginger—1 inch cut into fine matchsticks, the rest thinly sliced
- Kosher salt and freshly ground pepper
- 6 shiitake mushrooms, stems discarded and caps thinly sliced
- Four 6-ounce skinless, boneless chicken breast halves
- 3 ounces mung bean noodles (see Note)
- 2 scallions, green parts only, thinly sliced
PANINI w/ARTICHOKES SPINACH & RED PEPPERS
By BobD
Bring a large pot of generously salted water to a boil
- 4 SERVINGS
- 6 ounces (1 bag) baby spinach
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 12 ounces frozen or fresh cooked artichoke hearts, sliced
- 1 teaspoon fresh thyme leaves
- Salt, preferably kosher salt, and freshly ground pepper
- 1 large or 2 smaller roasted sweet red peppers, sliced
- 1/4 pound fontina or Gruy, thinly sliced or grated
- 8 slices whole grain country bread
INSIDE OUT CHEESEBURGERS
By BobD
Tip: To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack
- 4 SERVINGS
- Use any mixture of hard or semihard cheeses-Emmentaler and Gouda or Asiago and Parmigiano-Reggiano also pair well.
- 1/4 cup shredded Cheddar cheese
- 1/4 cup shredded Gruyere cheese
- 1 pound 90%-lean ground beef
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons paprika
- 1/4 teaspoon freshly ground pepper