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Recipes
CATALAN TAPAS w/ANCHOVY, GARLIC & TOMATO
By BobD
With a coarse grater held over a bowl grate the tomatoes down to the skin
- 4 SERVINGS
- 1 1/2 pounds very ripe and flavorful tomatoes, preferably plum tomatoes, split in halves crosswise
- 2 large garlic cloves, mashed to a paste
- 4 tablespoons best-quality fruity extra virgin olive oil, plus more for drizzling
- Kosher or sea salt
- Good-quality French-style loaf, split in half and halves cut into 4-inch lengths
- 8 to 16 best-quality anchovy fillets, preferably jarred, optional
CROQUE MADAME
By BobD
1. Preheat the oven to 400˚ and arrange a rack in the center
- Four 1/4-inch thick slices French or Italian sandwich bread
- 2 tablespoons unsalted butter, plus more for buttering the bread
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 3/4 cup coarsely grated Gruyère cheese
- 2 tablespoons coarsely grated Parmesan cheese
- Dijon mustard
- 6 ounces thinly sliced ham
- 2 eggs
AUSSIE FISH CAKES w/SWEET CHILI & MANGO
By BobD
To make the sauce, puree or mash the mango flesh with the lime juice and stir in the sweet chili sauce a little at ...
- Fish cakes are a common item on Australian tables, probably coming from the traditional English Cod
- and Potato cakes, but with a lighter hand and often Asian accents. You can use any type of seafood or
- fish combination, or go all out and use Southern Rock Lobster.
- 1 1/2 pound firm boneless, skinless white fish, salmon or seafood (or a mixture) - try Hiramasa,
- Barramundi, Tasmanian Salmon or Ocean Trout, Banana Prawns
- 1 egg white
- 1/4 cup chopped cilantro or basil
- 1 tablespoon grated ginger
- 1 stalk lemongrass, finely diced
- salt, to taste
- Panko, for coating
- 2-3 tablespoons olive oil
- Mango Sauce
- 1/2 cup diced mango flesh
- 1 tablespoon fresh lime juice
- 1 tablespoon sweet chili sauce, or to taste
CORNMEAL PANCAKES
By BobD
Preheat a nonstick griddle, or with butter lightly grease a skillet, over medium heat while you mix the batter
- YIELD 10-12 PANCAKES
- Butter for the skillet
- 3/4 cup yellow cornmeal
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/3 cup unbleached white flour
- 1 large egg
- 1 cup buttermilk
- 2 tablespoons corn oil
Warm Summer Vegetable Salad with Brown Butter Dressing
By BobD
In this exquisitely simple recipe, Gabriel Rucker brilliantly riffs on the classic combination of radish, butter an...
- 2 small leeks or 16 baby leeks, white and tender green parts only, halved and washed
- 1/2 pound green beans
- 4 cups baby arugula (2 ounces)
- 2 1/2 tablespoons unsalted butter
- 1/4 cup Moscatel, white balsamic or late-harvest wine vinegar
- 1/4 cup thinly sliced red onion
- 16 small radishes, quartered
- Salt and freshly ground pepper
- 1/4 cup small or torn mint leaves
QUCK COQ au VIN
By BobD
Preheat oven to 300F. Sautacon in large nonstick skillet over medium-high heat until crisp
- 4 SERVINGS
- 4 bacon slices, coarsely chopped
- 4 skinless boneless chicken breast halves
- 3 tablespoons chopped fresh Italian parsley, divided
- 8 ounces large crimini (baby bella) mushrooms, halved
- 8 large shallots, peeled, halved through root end
- 2 garlic cloves, pressed
- 1 1/2 cups dry red wine (such as Syrah)
- 1 1/2 cups low-salt chicken broth, divided
- 4 teaspoons all purpose flour
POACHED MUSHROOMS w/CORIANDER & LEMON
By BobD
Combine the water, lemon juice, olive oil, salt, peppercorns, coriander seeds and garlic in a medium saucepan and b...
- 2 cups water
- 2/3 cup fresh lemon juice
- 1/3 cup olive oil
- 2 teaspoons kosher salt
- 1 teaspoon black peppercorns
- 1/2 teaspoon coriander seeds, crushed
- 2 cloves garlic, peeled and thinly sliced
- 10 ounces small white mushrooms, cleaned and trimmed
- 1 tablespoon chopped Italian parsley
SWEET VERMOUTH GLAZED SHOULDER CHOPS
By BobD
Boil vermouth with sugar, bay leaves, zest, rosemary, peppercorns, and 1/2 tsp salt in a small heavy saucepan until...
- 4 SERVINGS
- 2 cups sweet (red) vermouth
- 1/3 cup sugar
- 2 Turkish bay leaves or 1 California
- 2 (3-inch) strips orange zest
- 1 (5-inch) rosemary sprig
- 1/2 teaspoon black peppercorns
- 4 (6-oz) lamb shoulder chops or lamb round bone chops
COUSCOUS TABBOULEH
By BobD
Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin
- Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.
- 1 cup couscous
- Salt to taste
- 1/2 teaspoon ground cumin
- 1/2 cup freshly squeezed lemon juice
- 1 cup warm water
- 1/4 cup extra virgin olive oil
- 1 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped mint
- 1 red bell pepper, seeded and diced
- 1 small cucumber, diced
- Small romaine lettuce leaves for scoops
TOMATOES STUFFED w/MUSHROOMS & PARM
By BobD
In a medium bowl, combine the mushrooms with the olive oil, shallots, rosemary, and thyme; let sit for about 10 min...
- 4 SERVINGS
- 1 cup sliced oyster, shiitake, or portobello mushrooms (domestic or imported)
- 2 tablespoons olive oil
- 1 tablespoon minced shallots
- 1/4 teaspoon chopped fresh rosemary
- 1/4 teaspoon chopped fresh thyme
- 4 perfectly ripe yellow (or red) medium-size beefsteak tomatoes
- 1/4 cup fresh grated Parmesan cheese (or Manchego)
- 1 handful mixed baby greens
- Sweet Shallot Vinaigrette