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Recipes
PARSNIP & CHESTNUT BISQUE
By BobD
1. In a medium stockpot set over medium heat, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, crushed
- 1 pound parsnips, peeled and roughly chopped
- 1/4 cup sweet Marsala wine
- 8 cups vegetable stock
- 2 cups jarred peeled chestnuts
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup tofu sour cream or tofu cream cheese
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Lattice-Topped Apple Pie
By BobD
Greg Patent likes to use an assortment of tart and sweet apples in this dense, apple-packed pie
- 4 ounces cream cheese, chilled
- 1 stick (4 ounces) unsalted butter, cut into 1/2-inch pieces
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/3 cup cake flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 tablespoon ice water
- 1 large egg yolk
- 1 teaspoon cider vinegar
- 4 pounds large apples (about 8)—peeled, cored and cut into eighths
- Finely grated zest and juice of 1 lemon
- 3/4 cup sugar, plus more for sprinkling
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- Pinch of ground mace
- 1 stick (4 ounces) unsalted butter
- 1/2 cup apple cider
SWEET, TART & SPICY SHRIMP SALAD w/CUKES
By BobD
For dressing: Whisk all dressing ingredients to blend in small bowl; let dressing stand while preparing salad
- Dressing:
- 6-8 SERVINGS
- 1/4 cup fresh lime juice
- 3 tablespoons golden brown sugar
- 2 tablespoons fish sauce (such as nam pla or nuoc nam)*
- 2 tablespoons vegetable oil
- 1 tablespoon finely grated lime peel
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 1 teaspoon grated peeled fresh ginger
- Salad:
- 2 pounds Persian or Japanese cucumbers (about 8)
- 1 1/2 teaspoons salt
- 1 tablespoon vegetable oil
- 3/4 cup lightly salted roasted peanuts
- 1 pound cooked deveined peeled medium shrimp
- 4 cups thinly sliced Napa cabbage
- 1 large red bell pepper, cut into matchstick-size strips
- 3 green onions, cut into matchstick-size strips
- 1/2 cup fresh cilantro leaves
- 1/2 cup torn fresh Thai basil leaves or regular basil leaves
- 2 teaspoons black sesame seeds,* toasted
- * Available in the Asian foods section of many supermarkets and at Asian markets.
Grilled Balsamic-and-Garlic Flank Steak
By BobD
In a blender, combine the vinegar, oil, garlic and thyme and puree until smooth
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove
- 1/2 teaspoon thyme leaves
- One 2 1/2-pound flank steak
- Salt and freshly ground pepper
S'MORES CREPES
By BobD
Make crepe batter: In a blender, combine all cr ingredients and puron low speed until smooth (scrape down sides of...
- For crepe batter:
- 1 cup whole milk
- 3 large eggs
- 1 cup whole-wheat pastry flour or spelt flour
- 3 tablespoons unsalted butter, melted, plus additional for brushing pan
- 1 teaspoon sugar
- 1/4 teaspoon salt
- For chocolate filling:
- 6 ounces 60% bittersweet chocolate, broken into small pieces or chopped
- 6 tablespoons heavy cream
- For marshmallow filling:
- 1 1/2 cups marshmallow spread (homemade or store-bought)
- 1 to 2 teaspoons warm water
- To assemble and serve:
- 1 tablespoon unsalted butter, melted
- 2 teaspoons confectioners' sugar
- 6 ounces raspberries (1 1/4 cups; optional)
- Special equipment: 10-inch nonstick skillet (ideally with an 8-inch bottom)
COFFEE RUBBED CHSBURGERS w/TX BBQ SAUCE
By BobD
For coffee rub: Mix all ingredients in small bowl
- Coffee rub:
- Freshly ground coffee adds a depth to the spice rub and brings out the flavor of the meat. Be sure to keep the rub recipe handy. The spice rub would also be great on steaks and chicken.
- 1 tablespoon freshly ground coffee
- 2 teaspoons (packed) golden brown sugar
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fine sea salt
- Burgers:
- 8 slices applewood-smoked bacon
- 1 pound ground chuck (preferably grass-fed)
- 1 pound ground sirloin (preferably grass-fed)
- 8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
- 8 potato-bread hamburger
- Buns:
- 8 slices red onion
- 8 slices tomato
- Texas Barbecue Sauce
SUMMER TOMATO GRATIN
By BobD
1. Preheat the oven to 400 degrees
- When you bake tomatoes for a very long time, as you do here, they become quite sweet.
- 2 pounds ripe, firm tomatoes, sliced
- Salt and freshly ground pepper to taste
- 1/2 teaspoon sugar
- 1/2 cup fresh or dry bread crumbs, preferably whole wheat
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons extra virgin olive oil
SOUR CHERRY FRUIT SLUMP
By BobD
FOR THE FRUIT: Stir together 3/4 cup sugar, cornstarch and cinnamon in a 9- to 10-inch non-reactive deep-sided ski...
- For the Fruit:
- A slump (sometimes called a grunt) is reminiscent of a very simple cobbler. However, the dough is dropped over the fruit and it cooks on the stovetop instead of being baked.
- to 2 to 250 the first day, but will keep, covered, in the refrigerator for up to 2 days. Serve at room temperature or reheat to slightly warm in a 250 degrees F oven or microwave.
- 3/4 3/4 to cup sugar, plus more to taste
- 2 2 2 tablespoons cornstarch
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/2 1/2 1/2 cup cranberry juice cocktail or orange juice
- 1/2 1/2 1/2 teaspoon freshly grated lemon zest
- 4 4 4 cups fresh, frozen (thawed; see Tip) or canned (drained) pitted sour cherries (see Sources)
- 1 3/4 1 3/4 3/4 cups blueberries, blackberries and/or chopped (unpeeled) purple plums
- For the Dough:
- 1 1 1 cup all-purpose flour
- 1/3 1/3 1/3 cup whole-wheat pastry flour (see Sources)
- 1 1/2 1 1/2 1/2 tablespoons sugar
- 1 1/4 1 1/4 1/4 teaspoons baking powder
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon baking soda
- 2 1/2 2 1/2 1/2 tablespoons unsalted butter, very cold, cut into bits
- 2 2 2 tablespoons canola oil
- 3/4 3/4 3/4 cup nonfat buttermilk, plus more as needed
- 1 1/2 1 1/2 1/4 teaspoons sugar mixed with 1/4 teaspoon ground cinnamon, for garnish
- to Be sure to measure frozen cherries while still frozen, then thaw. (Drain juice before using.cherrystop.net.
CHILLED MANGO & CUCUMBER SOUP
By BobD
Finely chop 1 mango and 1 cucumber and set aside
- 2 mangoes, peeled and pitted (2 lb total)
- 2 seedless cucumbers (usually plastic-wrapped; 1 1/2 lb total)
- 3 tablespoons finely chopped red onion
- 3 tablespoons fresh lime juice, or to taste
- 2 tablespoons chopped fresh cilantro
BAKED MACARONI w/GOAT CHEESE
By BobD
Begin heating a large pot of water for the pasta
- 1 pound of small pasta, penne or macaroni
- 2 tablespoons olive oil
- 2 plump garlic cloves, minced
- 1 (28-ounce) can plus 1 (14-ounce) can chopped tomatoes in juice
- 1/8 teaspoon sugar
- Salt to taste
- A couple of fresh basil sprigs (optional)
- 1 teaspoon dried oregano, if not using basil
- Freshly ground pepper to taste
- 4 ounces soft, mild goat cheese
- 1/2 cup freshly grated Parmesan
- Freshly ground pepper
- 1/2 cup breadcrumbs