BobD's profile page
Recipes
GRILLED VEGGIE ANTIPASTO w/CHEVRE CROSTINI
By BobD
Preheat the oven to 400 degrees Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baki...
- Crostini:
- YIELD 25-30 PIECES
- Safflower oil or canola oil, for oiling the grill
- 1/2 cup olive oil
- 1/4 cup balsamic vinegar
- 5 fresh basil leaves, cut into very thin strips (chiffonade)
- 2 zucchini, cut into 1/2-inch slices lengthwise
- 2 yellow squash, cut into 1/2-inch slices lengthwise
- 1 red onion, cut into 1/2-inch-thick rounds
- 2 red bell peppers, cored, seeded, and cut into 2-inch strips
- 7 scallions, trimmed
- Salt and freshly ground black pepper to taste
- 1/4 cup sun-dried tomatoes
- 2 ripe tomatoes cut into 1/2-inch slices
- 1 recipe Herbed Chevre (recipe follows)
- 1 recipe Herbed Balsamic Vinaigrette (recipe follows)
- Fresh parsley and fresh basil, to garnish, optional
- 1 long, thin, good-quality baguette
- 1/4 cup olive oil
- 2 tablespoons unsalted butter, melted
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 teaspoon freshly ground black pepper
- Kosher salt or coarse sea salt to taste
- Herbed Balsamic Vinaigrette:
- 1/3 cup balsamic vinegar
- Juice of 1 lemon
- 2 tablespoons mixed chopped fresh basil, parsley, and thyme
- 1 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1/3 cup canola or safflower oil
- Herbed Chevre:
- 1/4 cup fresh parsley, chopped, or mixed fresh herbs, such as thyme, rosemary, and dill
- 1 tablespoon freshly ground black pepper
- One 8-ounce mild, creamy chevre log
MARINATED EGGPLANT
By BobD
Toss eggplant with 1/4 cup salt and drain in a colander set over a bowl, covered, at room temperature 4 hours
- 12 SERVINGS
- Sticks of eggplant readily soak up a garlicky oil-and-vinegar marinade and soften, making them an ideal topping for crusty bread.
- 2 lb eggplant, peeled and cut into 3- by 1/4-inch sticks
- 3 cups water
- 1 1/2 cups white-wine vinegar
- 4 garlic cloves, coarsely chopped
- 1 tablespoon finely chopped oregano
- 1 1/2 About 1 1/2 cups olive oil, divided
- ACCOMPANIMENT: crusty Italian bread
SPICED NUTS
By BobD
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees
- The nuts can be stored at room temperature in an airtight container for up to 3 weeks. Do not use salted nuts. Recipe can easily be halved.
- 2 large egg whites
- 2 tablespoonswater
- 2 teaspoonssalt
- 2 pounds unsalted raw pecans, cashews, walnuts, or whole unblanched almonds
- 1 1/3 cups sugar
- 4 teaspoonsground cinnamon
- 2 teaspoonsginger
- 2 teaspoonscoriander
MELON w/BASIL-LIME GRANITA
By BobD
Bring water and 2/3 cup sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 3 minu...
- 8 SERVINGS
- This cool combination of musky cantaloupe and honeydew gets an unexpected zip from icy granita. Don't worry if the granita melts -it will slump into a lovely sauce over the fruit.
- 3 cup water
- 2/3 cup plus 1 tablespoon sugar, divided
- 1 1/2 cup packed basil leaves
- 1/2 cup fresh lime juice, divided
- 1 ripe cantaloupe
- 1 ripe honeydew
- 1/4 cup mint leaves
BARLEY RISOTTO w/TURKEY & MUSHROOMS
By BobD
1. Put half the butter or oil in a medium to large skillet over medium-high heat
- 4 tablespoons butter or extra virgin olive oil, or a combination
- 1/2 cup chopped scallions or onion
- 1 cup pearl barley
- 1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried, or 1 tablespoon chopped fresh chervil, mint, dill or parsley
- 3 cups any stock or water, warmed
- Salt and freshly ground black pepper
- 1 cup chopped cooked or raw turkey meat
- 1/4 pound shiitake mushrooms, caps only, sliced
- Chopped parsley leaves for garnish.
PERFECT PAN ROASTED CHICKEN THIGHS
By BobD
Preheat oven to 475F. Season chicken with salt and pepper
- 6 skin-on, bone-in chicken thighs (about 2 1/4 pounds)
- Kosher salt and freshly ground black pepper
- 1 tablespoon vegetable oil
RICH GARLIC SOUP w/SPINACH & PASTA
By BobD
1. Bring a medium saucepan full of water to a boil
- This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of spinach.
- 2 heads of garlic
- 2 quarts water
- 1 tablespoon olive oil
- A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
- Salt to taste
- 1/2 cup small macaroni shells
- 6 1/2 -inch thick slices country bread, toasted and rubbed with a cut clove of garlic
- 2 ounces Gruy cheese, grated (1/2 cup, tightly packed)
- 4 egg yolks
- 1 6-ounce bag baby spinach
FRIED TROUT PO' BOYS
By BobD
Season the filets with the salt and pepper
- 4 SERVINGS
- 4 (6-to 7-ounce) trout filets
- Salt and pepper to taste
- 1 cup buttermilk, chilled
- 1 cup flour, seasoned with salt and pepper
- 1/2 cup cornmeal
- 3 cups canola oil
- 2 loaves French bread, toasted, split in half, lengthwise, and halved
- 4 tablespoons mayonnaise
- 1 head Bibb lettuce
- 8 pickle slices
- 2 Creole or beefsteak tomatoes, sliced and seasoned with salt and pepper
- Hot sauce to taste
BALSAMIC GLAZED SALMON w/SPIN, ONION
By BobD
Pour a few tablespoons water into heavy large nonstick skillet
- 2 SERVINGS
- Balsamic-Glazed Salmon with Spinach, Olives, and Golden Raisins
- 2 9-ounce bags spinach leaves
- 2 tablespoons olive oil, divided
- 2 5-ounce salmon fillets with skin
- 1/3 cup chopped shallot (1 very large)
- 1/3 cup halved pitted Kalamata olives
- 1/3 cup golden raisins
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
PENNE w/HEIRLOOM TOMS, GREEN BEANS & FETA
By BobD
1. Combine the olive oil, tomatoes, garlic, basil, salt and pepper in a large bowl, and let sit for 15 to 30 minute...
- Sweet, juicy heirloom tomatoes lend themselves well to uncooked tomato sauces.
- 6 to 8 ounces fresh green beans, trimmed, strings removed if necessary, and broken in half if very long
- 2 cups chopped fresh ripe tomatoes
- 2 tablespoons extra virgin olive oil
- 1 plump garlic clove, minced (more to taste)
- Salt and freshly ground pepper to taste (I like to use a very good coarse sea salt or fleur de sel for this)
- 1 teaspoon balsamic vinegar (optional)
- 2 tablespoons slivered basil
- 2 ounces crumbled feta (about 1/2 cup)
- 3/4 pound pasta (penne or fusilli are good choices)