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Recipes
SPINACH OMELET w/PARMESAN
By BobD
1. Wash the spinach but don’t dry
- 4 4 1/2 ounces baby spinach, or 1/2 pound bunch spinach, stemmed and cleaned in two rinses of water
- Salt and freshly ground pepper
- 2 2 2 large or extra-large eggs
- 2 2 2 teaspoons low-fat milk
- 1 1 1 tablespoon chopped chives (optional)
- 1 1 1 teaspoon extra virgin olive oil
- 1 1 1 tablespoon freshly grated Parmesan
ENDIVE & POTATO GRATIN w/WALNUTS
By BobD
1. Preheat the oven to 400 degrees
- Cooked endive is comfort food, and like raw endive in a salad, it goes very well with walnuts and walnut oil.
- 1 pound Belgian endive (about 6 endives), quartered lengthwise
- Salt to taste
- 1 pound red potatoes, quartered
- 1/4 cup broken walnut pieces
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon fresh thyme leaves, chopped
- 2 tablespoons walnut oil
- 1/2 cup grated Gruy cheese (2 ounces)
- Freshly ground pepper to taste
EGGPLANT w/INDIAN NORTH-SOUTH SAUCE
By BobD
Pour the oil into a very large frying pan and set over medium-high heat
- 1-inch cut, what you are aiming for are 1-inch chunks with as much skin on them as possible so they do not fall apart. Serve this hot with meat or vegetable curries, rice, and dal or serve it cold, as a salad, with cold meats-I love it with slices of ham.
- 4 4 4 tablespoons olive or canola oil
- 1/8 1/8 1/8 teaspoon ground asafetida
- 1/2 1/2 1/2 teaspoon skinned urad dal or yellow split peas
- 1/2 1/2 1/2 teaspoon whole mustard seeds
- 1/2 1/2 1/2 teaspoon whole cumin seeds
- 1/2 1/2 1/2 teaspoon whole nigella seeds (kalonji)
- 1/2 1/2 1/2 teaspoon whole fennel seeds
- 1 1 1 medium onion, chopped
- 2 2 2 cloves garlic, chopped
- 1.5 1.5 1-inch 1-inch slim Japanese eggplants, cut crossways into 1-inch segments, or baby Italian eggplants cut in half lengthways and then crossways, into 1-inch segments
- 2 2 1.25 medium tomatoes, grated), about 1.25 cups
- 1 1 1 cup chicken stock or water
- 1 1 1 teaspoon salt
- 1/4-1/2 1/4-1/2 1/4-1/2 teaspoon cayenne pepper
BEETS-WTH GREENS BORSCHT
By BobD
1. In a soup pot, combine beets (not greens), bones, cabbage, tomatoes, onion, 8 cups water, bay leaf and salt; bri...
- Time: 2 hours
- 2 pounds red beets with greens, beets peeled and cut into 1/2-inch dice, greens coarsely chopped
- 1 pound meaty beef shin bones
- 1 pound green cabbage, shredded
- 1 14-ounce can chopped tomatoes with their juice
- 1 large onion, quartered and thinly sliced
- 1 bay leaf
- Salt to taste
- 1 pound large waxy potatoes, quartered
- Freshly ground white pepper to taste
- Balsamic vinegar to taste, for drizzling.
CHANTERELLE STUFFING
By BobD
Clean mushrooms, and cut in half crosswise
- 1 pound chanterelles
- 4 tablespoons unsalted butter
- 2 shallots, peeled and finely diced
- 4 cloves garlic, minced
- Salt and freshly ground black pepper
- 1 cup finely chopped onion
- 1/4 pound smoked bacon
- 1 turkey or chicken liver, diced
- 1 day-old baguette, crust removed, to make 4 cups cubed
- 3 cups milk, or as needed
- 1 teaspoon finely chopped fresh thyme
- 2 tablespoons chopped Italian parsley
- 1 lightly beaten egg, if desired
PEACH & PECAN UPSIDE-DOWN CAKE
By BobD
Peach and Pecan Topping: Melt butter in medium saucepan over medium heat
- For peach and pecan topping:
- Yield: 8 to 10 servings
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup (packed) golden brown sugar
- 40 (about) pecan halves (about 3 ounces)
- 2 medium peaches (about 7 ounces each), peeled, halved, pitted, each half cut into 6 wedges
- For cake:
- 1 1/2 cups unbleached all purpose flour
- 1/2 cup pecans
- 1 teaspoon baking powder
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- Vanilla ice cream or sweetened whipped cream
- Special equipment: 9-inch-diameter cake pan with 2-inch-high sides
BASIC ROAST DUCK BREAST
By BobD
Score fat on duck breast in criss-cross pattern at one-inch intervals
- 8 SERVINGS
- 3 moulard duck breasts (magret de canard)
- 1 tablespoon Chinese five-spice powder
- 2 tablespoons honey
- 3 tablespoons light soy sauce
- 1 tablespoon fresh lemon juice
ROASTED PLUMS w/GREEK YOGURT
By BobD
Heat oven to 375F. Line a baking sheet with parchment paper
- Yield: Makes 4 servings
- Parchment paper
- 6 dark plums, halved and pitted
- 1 tablespoon unsalted butter, melted
- 1 tablespoon sugar
- 1/2 cup 2 percent Greek yogurt
- 2 tablespoons hazelnuts, toasted in the oven at 375F for 7 minutes, chopped
- 2 teaspoons honey
Butternut Squash Bread Pudding
By BobD
This savory bread pudding, loaded with sweet squash, is based on a recipe meat master Bruce Aidells's wife, Nancy O...
- 2 medium butternut squash (about 1 1/2 pounds each)—halved lengthwise, seeded and peeled
- 2 tablespoons unsalted butter, melted
- 2 tablespoons extra-virgin olive oil
- Salt
- Pinch of freshly grated nutmeg
- Pinch of cinnamon
- 2 tablespoons pure maple syrup
- 3 cups half-and-half
- 6 large eggs, beaten
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Freshly ground pepper
- 1 1/2 baguettes, crusts trimmed and bread cut into 1/2-inch cubes (8 cups)
WINTER STRAWBERRY GELATO
By BobD
Place a 1-quart container and one smaller container — for any extra gelato — in the freezer
- I’m calling this “winter” strawberry gelato only because I’m making it with frozen organic strawberries. You can use sweet, fresh strawberries when they’re in season.
- I make this one with 2 percent milk, but you could use whole milk. If you’re thinking of using skim milk, substitute water and make sorbet.
- 1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled
- 1/2 cup sugar, preferably organic fair-trade sugar
- 1/4 cup water
- 2 cups milk (2 percent or whole)
- 2 teaspoons fresh lemon juice
- Pinch of salt