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Recipes
PHYLLO SPINACH CIGARS w/TZATZIKI
By BobD
1. Make the tzatziki: In a medium bowl, fold the cucumber, garlic paste, cumin, dill, onion, olive oil and lemon j...
- Tzatziki:
- 1 1/2 tablespoons finely diced seedless cucumber
- 1/2 teaspoons fresh garlic paste (from about 2 cloves garlic)
- 1/4 teaspoon ground cumin
- 2 teaspoons dill fronds (about 2), finely chopped
- 1 tablespoon finely chopped yellow onion (about 1/4 small onion)--finely diced, rinsed and drained
- 1 teaspoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice, plus more to taste
- 3/4 cup full-fat Greek yogurt
- Salt and freshly ground white pepper
- Cigars:
- 4 cups baby spinach
- 1/2 cup crumbled feta
- 1 tablespoon finely chopped shallots (about 1/2 medium shallot)
- 1/2 teaspoon finely chopped garlic (about 1 clove)
- 1/2 teaspoon finely chopped fresh dill (about 1/2 frond)
- 2 teaspoons ground sumac (available at spice shops and at kalustyans.com)
- Fresh lemon juice
- 4 sheets phyllo
- 4 tablespoon clarified butter
ZUCCHINI MANICOTTI
By BobD
Cook manicotti shells according to package directions
- 12 manicotti
- 1 tbsp. olive oil
- 1 medium onion, chopped
- 4 medium zucchini, chopped
- 1 garlic clove, minced
- 1 (14 oz.) can Italian stewed tomatoes
- 1 1/2 cups low fat cottage cheese
- 1 cup grated cheddar cheese
- 1/2 tsp. salt
- 1/8 tsp. pepper
- 3 cups grated parmesan cheese
CHEDDAR SCALLION DROP BISCUITS
By BobD
Preheat oven to 450F. Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in...
- 12 PIECES
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons sugar
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
- 6 oz Cheddar, coarsely grated (1 1/2 cups)
- 3 scallions, finely chopped
- 1 cup well-shaken buttermilk
BRANDIED FIG VANILLA PUDDING
By BobD
Whisk together sugar, cornstarch, and 1/8 tsp salt in a heavy medium saucepan, then whisk in milk and cream
- 4 SERVINGS
- 1/3 cup sugar
- 2 1/2 tablespoons cornstarch
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into bits
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup fig or other preserves
- 1 tablespoon brandy, or to taste
- 1/2 teaspoon fresh lemon juice
Herbed Fazzoletti with Asparagus and Burrata
By BobD
- 3/4 cup parsley, plus more for garnish
- 2 tablespoons snipped chives, plus more for garnish
- 2 tablespoons tarragon leaves, plus more for garnish
- 2 tablespoons chervil leaves, plus more for garnish
- 1 1/2 teaspoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound asparagus, cut into 1/2-inch pieces
- 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti)
- 1/4 cup pine nuts, preferably Italian
- 10 ounces burrata or buffalo mozzarella, cut into cubes
GRILLED YOGURT MARINATED LEG OF LAMB
By BobD
Mix 1 cup yogurt, 1 teaspoon Tabil Spice Blend, and 1 minced garlic clove in a small bowl
- Let the yogurt work its marinade magic overnight in this stunning main course. Look for a small butterflied boneless leg of lamb at your supermarket, or ask your butcher to butterfly one for you.
- 2 cups whole-milk yogurt, divided
- 1 teaspoon plus 3 1/2 tablespoons Tabil Spice Blend
- 5 large garlic cloves, minced, divided
- 1 teaspoon kosher salt plus more for seasoning
- 1 teaspoon freshly ground black pepper plus more for seasoning
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 4-5 pound butterflied leg of lamb, opened like a book
- 4 lemons, halved
CHERRY LIME COBBLER w/BISCUITS
By BobD
Ingredient tip: Vanilla paste is more concentrated and slightly thicker than vanilla extract, and includes the seed...
- Filling:
- 6 SERVINGS
- CHERRY LIME COBBLER w/CREME FRAICHE BISCUITS
- You can also serve this shortcake-style by splitting the biscuits and topping them with the filling and a generous dollop of creme fraiche.
- 1/2 cup (packed) golden brown sugar
- 4 teaspoons cornstarch
- Pinch of salt
- 1/2 cup water
- 6 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 2 3/4 pounds whole unpitted cherries)
- 1 tablespoon fresh lime juice
- 3/4 teaspoon finely grated lime peel
- Biscuits:
- 1 3/4 cups unbleached all purpose flour
- 1/4 cup plus 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup creme fraiche or sour cream
- 1 1/2 teaspoons pure vanilla paste or 2 teaspoons vanilla extract
- 1/4 teaspoon finely grated lime peel
- 1 tablespoon (about) milk
Spicy Apricot Wings
By BobD
Chef Way: The cooks at Big Bob's marinate chicken wings for about four hours in a spicy apricot sauce before to...
- 1/2 cup hickory, apple or apricot wood chips
- 1/2 cup apricot preserves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons light brown sugar
- 1 tablespoon soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground ginger
- 3 pounds chicken wings, wing tips removed and wings cut into 2 pieces
PLUM KUCHEN
By BobD
Stir together yeast and warm water in mixer bowl and let stand until foamy, about 5 minutes
- This kuchen would be terrific made with all types of stone fruit, so feel free to substitute any of your summertime favorites for the plums.
- Active Time: 30 min
- Total Time: 5 hr
- 1 (1/4-ounces) package active dry yeast
- 1/4 cup warm water (105-110°F)
- 2 cups plus 2 tablespoons all-purpose flour, divided
- 1 cup sugar, divided
- 1/2 teaspoon salt
- 1/2 cup plain whole-milk yogurt (preferably Greek-style) at room temperature
- 1 large egg, warmed in shell in warm water 5 minutes
- 1 1/2 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1 1/4 sticks unsalted butter, cut into tablespoons and softened, divided
- 3/4 pound firm-ripe plums (about 4 small), halved and pitted
- Equipment: a stand mixer fitted with paddle attachment
- Accompaniment: plain whole-milk yogurt (preferably Greek-style), sweetened
STIR FRY NOODLES w/TOFU & PEPPERS
By BobD
1. Place the noodles in a large bowl, and cover with warm water
- 7 to 8 7 to 8 8 ounces thin rice stick noodles
- 1/2 1/2 1/2 cup reduced-sodium chicken or vegetable broth
- 1 1 1 tablespoon low-sodium soy sauce
- 1 1 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 2 2 teaspoons Asian sesame oil
- 3/4 3/4 1/2-by-1-inch pound tofu, cut in 1/2-by-1-inch dominoes and blotted dry
- 1 1 1 tablespoon minced garlic
- 1 1 1 tablespoon minced ginger
- 1/4 1/4 1 to 2 pepper flakes, or 1 to 2 teaspoon minced jalapeño
- 1 1 1 green bell pepper, cut in thin julienne
- 1 1 1 red bell pepper, cut in thin julienne
- 2 2 2 tablespoons peanut oil or canola oil
- 1 1 1 bunch scallions, trimmed and sliced very thin
- 1/2 1/2 1/2 cup chopped cilantro
- to to taste
- 1/2 1/2 1/2 teaspoon sugar