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Recipes
CABBAGE & SAUSAGE RISOTTO
By BobD
1. Heat the oil in a heavy four-quart saucepan
- 2 tablespoons extra-virgin olive oil
- 1/2 pound Italian sweet sausage
- 1/2 cup finely chopped onion
- 2 cups finely chopped green cabbage
- 4 1/2 cups well-flavored chicken or vegetable stock
- 1 1/2 cup arborio rice
- 1 1/2 cup dry white wine
- 2 tablespoons finely slivered sun-dried tomatoes
- Salt and freshly ground black pepper
- 1 tablespoon finely minced parsley
- Freshly grated pecorino cheese.
Lime-Coconut Chicken
By BobD
Tangy watercress balances sweet coconut milk in this quick skillet dish
- 1 tablespoon plus 1 teaspoon canola oil
- 1 tablespoon hot sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
- 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
- Salt and freshly ground pepper
- 3 large scallions, thinly sliced
- 3/4 pound watercress, stems trimmed, finely chopped and reserved
- One 14-ounce can unsweetened coconut milk
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 3 tablespoons coarsely chopped cilantro
THE MERYL STREEP
By BobD
Champagne seemed the obvious choice for a drink fashioned after Meryl Streep, as it's widely associated with style ...
- 1 DRINK
- 1 tsp Goldschlager, including some gold flecks
- 1 tsp Benedictine
- Well-chilled demi-sec Champagne or Prosecco
BAKED EGGS w/ TOMATO--ROBUCHON
By BobD
Heat the olive oil in a skillet over medium heat
- 4 SERVINGS
- 14 tablespoons olive oil
- 4 tomatoes, peeled, seeded, and chopped into 1/4-inch (1-cm.) dice
- 1 clove garlic, peeled and minced
- 1 tablespoon minced flat-leaf parsley
- 1 pinch of superfine sugar
- Salt
- Pepper
- Butter
- 4 large eggs
- 4 small basil leaves
- 16 toast fingers
GORGONZOLA BOMBOLINI
By BobD
Stir together yeast and milk in bowl of mixer and let stand until foamy, about 5 minutes
- 16 PIECES
- Ten der textured, with an oozing cheese center, they’re sure to be devoured before the frying oil has had a chance to cool down.
- 1 teaspoon active dry yeast (from a 1/4-ounce package)
- Scant 1/2 cup warm whole milk (105-115°F)
- 1 1/4 cups all-purpose flour, divided
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 lb chilled Gorgonzola, rind discarded and cheese cut into 16 (3/4-inch) cubes
- 4 About 4 cups vegetable oil
- EQUIPMENT: a stand mixer fitted with paddle attachment; a deep-fat thermometer
HOMEMADE RANCH DRESSING
By BobD
Combine the mayonnaise, sour cream, and buttermilk in a mixing bowl and stir until smooth
- YIELD 3 CUPS
- 1/2 cup mayonnaise
- 1 cup sour cream (or substitute plain yogurt)
- 3/4 cup buttermilk
- 3 tablespoons minced red bell pepper
- 2 tablespoons minced onion
- 2 tablespoons minced fresh cilantro
- 1 tablespoon minced garlic
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
Country-Style Rigatoni
By BobD
Sausage, escarole, and white beans join chunky rigatoni in a garlicky broth slightly thickened with Parmesan
- 1 tablespoon cooking oil
- 1 pound mild or hot Italian sausage
- 3 cloves garlic, minced
- 2 cups canned low-sodium chicken broth or homemade stock
- 1 head escarole, torn into 2-inch pieces (about 2 quarts)
- 1 cup drained and rinsed canned cannellini beans (from one 15-ounce can)
- 1/3 cup grated Parmesan, plus more for serving
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound rigatoni
SCALLION CREPES w/SHIITAKE & SNAP PEAS
By BobD
To make the crepes, pass the 8 whole scallions one at a time through a juicer, then run the milk through the juicer...
- FOR THE CREPES:
- 8 whole scallions, plus 1 scallion sliced as thinly as possible
- 1/2 cup milk
- 2 large eggs, lightly beaten
- 1 cup sifted all-purpose flour
- 1/4 teaspoon salt
- 2 tablespoons melted unsalted butter
- Grated zest of 1 lemon
- FOR THE FILLING:
- 1/4 cup extra-virgin olive oil
- 1/2 pound sugar snap peas, trimmed and strings removed, cut on bias into 1/2-inch pieces (about 2 cups)
- 1/2 pound shiitake mushrooms, stems discarded, tops cut into 1/4-inch slices
- Juice of 1 lemon
- Zest of 1/2 lemon, cut into very thin strips
- Kosher salt to taste
FAGIOLI SOUP w/CROSTINI
By BobD
Sprinkle the bread with 2 tablespoons of the oil
- The resulting dish is brothy but thick; it can be thinned with stock for a more traditional soup.
- 4 thick slices country bread
- 4 tablespoons olive oil
- 2 garlic cloves, peeled and sliced
- A few fresh sage leaves
- 1 28-ounce can diced tomatoes
- 1 15-ounce can cannellini beans
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Grilled Flank Steak with Corn, Tomato and Asparagus Salad
By BobD
In a large glass baking dish, whisk the red wine, mustard, brown sugar, garlic, shallots, parsley, thyme, 1 tablesp...
- 1 1/2 cups dry red wine
- 1/2 cup Dijon mustard
- 1/4 cup packed dark brown sugar
- 8 garlic cloves, crushed and peeled
- 3 large shallots, coarsely chopped
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped thyme
- Kosher salt and freshly ground pepper
- One 1 1/2-pound flank steak
- 2 tablespoons cider vinegar
- 1 tablespoon honey
- 6 ounces cherry tomatoes, preferably Sweet 100 tomatoes, quartered (about 1 1/2 cups)
- 1/4 small sweet onion, such as Walla Walla, thinly sliced
- 6 ounces thin asparagus
- 2 ears of corn, shucked
- 1 tablespoon extra-virgin olive oil
- 6 basil leaves, finely shredded
- 1 tablespoon unsalted butter
- 6 ounces fresh morel mushrooms, cleaned and halved if large, or a scant 1/2 ounce dried morels, reconstituted in boiling water for 10 minutes