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Recipes
MOROCCAN CHICKPEAS w/RSTD VEGGIES
By BobD
Preheat oven to 400F with rack in middle
- 6 SERVINGS
- MOROCCAN CHICKPEAS AND ROASTED VEGETABLES WITH BARLEY
- The Moroccan spice blend ras-el-hanout is thought by some to be an aphrodisiac.
- 1/2 head cauliflower, cut into 1-inch florets (4 cups)
- 1 medium fennel bulb (anise), stalks discarded and bulb cored and cut lengthwise into 1/2-inch wedges
- 2 medium zucchini (1/2 lb total), cut into 1-inch pieces
- 3 medium carrots (1/4 lb total), cut into 1-inch pieces
- 1 teaspoon ras-el-hanout
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup pearl barley
- 3 garlic cloves, very thinly sliced lengthwise
- 1 medium red onion, halved lengthwise, then sliced crosswise
- 1/2 cup Turkish apricots (1/4 lb), halved
- 1 (3-inch) piece of cinnamon stick
- 3/4 teaspoon dried hot red-pepper flakes
- 1 (15-oz) can whole tomatoes in juice
- 1 (15-oz) can chickpeas, drained and rinsed
- 1 cup water
- 1 teaspoon honey
- 1/4 cup coarsely chopped cilantro
BAKED HALIBUT w/TOMATO SORREL SAUCE
By BobD
For Halibut: Preheat oven to 400F
- 4 SERVINGS
- Serve with Garlic Mashed Potatoes.
- Sauce
- 1/4 cup finely chopped shallots
- 1/4 cup white wine vinegar
- 1/4 cup dry white wine
- 1/2 cup whipping cream
- Halibut
- 3 tablespoons vegetable oil
- 12 ounces mushrooms, chopped
- 1/2 teaspoon dried crushed red pepper
- 2 medium zucchini, trimmed, cut into matchstick-size strips
- 4 8-ounces halibut fillets (about 1 inch thick)
- 1/2 cup (1 stick) chilled butter, cut into pieces
- 2 medium tomatoes, peeled, seeded, chopped (about 1 cup)
- 2 tablespoons chopped fresh sorrel or spinach
Vietnamese Peach Relish
By BobD
Alice Waters likes eating savory peach relishes with fish
- 1 garlic clove, minced
- 1 serrano chile or jalapeño, seeded and minced
- 2 tablespoons light brown sugar
- 3 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 3 firm, ripe medium peaches, peeled and finely diced
- 1/4 cup chopped cilantro
- 2 tablespoons chopped mint
POBLANO POTATO GRATIN
By BobD
ROAST CHILES AND MAKE RAJAS: Roast chiles on their sides on racks of gas burners on high, turning with tongs, u...
- 8 SERVINGS
- 1 1/2 lb fresh poblano chiles (about 5)
- 1 lb onions, cut lengthwise into 1/4-inch strips
- 1 tablespoon vegetable oil
- 3 lb large Yukon Gold potatoes
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- EQUIPMENT: an adjustable-blade slicer
Sweet Potato & Squash Casserole
By BobD
Preheat the oven to 375 degrees
- 2 sweet potatoes
- 1 butternut squash
- 1 cup orange juice
- 1 tbsp. butter, unsalted
- 2 cinnamon sticks
Slow Cooker Korean Beef Stew with Napa Cabbage and Pickles
By BobD
In a very large skillet, heat the oil
- 1 tablespoon vegetable oil
- 3 pounds trimmed beef chuck, cut into 3-inch pieces
- Salt and freshly ground pepper
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1/4 cup dry white wine
- 1 quart beef stock or low-sodium broth
- 2 medium red onions, quartered through the core
- 6 large garlic cloves, coarsely chopped
- 2 large jalapeños—halved, seeded and sliced 1/2 inch thick
- 2 cups mung bean sprouts
- 1 tablespoon cornstarch
- 4 cups coarsely chopped Napa cabbage
- 1/2 cup thinly sliced sour pickles
- Steamed short grain rice, toasted sesame oil and 3 thinly sliced scallions, for serving
PERFECT BAKED STUFFED SHRIMP
By BobD
*Our tasters preferred the sweet flavor of fresh bread crumbs
- 4-6 SERVINGS
- Crisp, flavorful stuffing and perfectly cooked shrimp without heading to a restaurant.
- 4 slices hearty white sandwich bread , torn into pieces
- 1/2 cup mayonnaise
- 1/4 cup bottled clam juice
- 1/4 cup finely chopped fresh parsley
- 4 scallions , chopped fine
- 2 garlic cloves minced
- 2 teaspoons grated zest and 1 tablespoon juice from 1 lemon
- 1 tablespoon Dijon mustard
- 1/8 teaspoon cayenne pepper
- Salt
- 1 1/4 pounds colossal shrimp, peeled and deveined
SKIRT STEAK w/HAZELNUT ROMESCO
By BobD
Make the romesco sauce: Preheat the oven to 300°
- Romesco Sauce:
- 4 Roma tomatoes, quartered
- 3 medium red peppers
- 3/4 cup plus 2 1/2 tablespoons plus 1 teaspoon olive oil, divided
- Salt and freshly ground black pepper
- 1 head garlic
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 1 cup cubed day-old bread, toasted in olive oil
- Red wine vinegar
- Skirt Steak:
- 1 pound skirt steak
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, peeled
- 1 sprig fresh thyme
ROASTED WHOLE FISH w/AROMATIC PASTE
By BobD
1. Preheat the oven to 375°
- One 3/4-to 1-inch piece of fresh ginger, finely grated (about 1 tablespoon)
- 2 large garlic cloves, finely grated (about 1 1/2 tablespoon)
- 1/2 to 1 small, hot red chile, seeded and finely chopped (optional)
- 1 small shallot, grated (about 2 tablespoons)
- 1 star anise pod, pounded with a mortar and pestle
- Sea salt and freshly ground black pepper
- 1 tablespoon soy sauce
- One 2-pound whole fish, such as striped bass or branzino, gutted and scaled
- Canola oil
- 8 bay leaves, preferably fresh
Smoky Pork Pappardelle
By BobD
For the luscious meat sauce here, Gerard Craft braises pork with apples and honey, which adds some unexpected sweet...
- One 2-pound piece of boneless pork shoulder
- Smoked sea salt
- 2 tablespoons canola oil
- 1 Granny Smith apple, cut into 1-inch dice
- 1 medium onion, cut into 1-inch dice
- 1 carrot, cut into 1-inch dice
- 1 celery rib, cut into 1-inch dice
- 2 garlic cloves, crushed
- 3 thyme sprigs
- 1/2 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup Champagne vinegar
- 3 tablespoons honey
- 3 tablespoons mascarpone cheese
- Freshly ground pepper
- 1 pound pappardelle
- 1 tablespoon chopped flat-leaf parsley
- Extra-virgin olive oil, for drizzling