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Recipes
SPICY QUINOA, CUCUMBER & TOMATO SALAD
By BobD
1. Place the quinoa in a bowl, and cover with cold water
- This refreshing summer salad can sit in the refrigerator for a few hours without deteriorating, so it makes a great choice for bringing to work or to a summer picnic.
- 1 cup quinoa
- 3 cups water
- Salt to taste
- 2 cups diced cucumber
- 1 small red onion, finely minced (optional)
- 2 cups finely diced tomatoes
- 1 to 2 jalapeño or serrano peppers (to taste), seeded if desired and finely chopped
- 1/2 cup chopped cilantro, plus several sprigs for garnish
- 2 tablespoons fresh lime juice
- 1 tablespoon red wine vinegar or sherry vinegar
- 3 tablespoons extra virgin olive oil
- 1 avocado, sliced, for garnish
CHICKPEA SALAD w/CUMIN & GINGER
By BobD
1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes
- 1 tablespoon cumin seeds or ground cumin
- 3 cups cooked or canned chickpeas (rinse canned ones)
- 2 bell peppers, red, yellow or orange; cored, seeded and diced
- 1 red onion, diced
- 1 1-inch piece ginger, peeled and minced, or more to taste
- 1 tablespoon sugar, optional
- 3 tablespoons fresh lemon juice, or to taste
- Salt and pepper to taste
- Chopped fresh cilantro leaves.
Anchovy and Roasted-Pepper Salad with Goat Cheese
By BobD
For Eataly's seafood dishes, Mario Batali enlisted the help of Dave Pasternack, chef-partner at his outstanding res...
- 2 large red bell peppers
- 2 large yellow bell peppers
- 10 cracked Sicilian green olives
- 6 oil-packed anchovy fillets, finely chopped
- 2 tablespoons capers, drained
- 1 teaspoon chopped rosemary
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Six 1-inch-thick slices of peasant bread
- 1 large garlic clove, peeled
- 1/2 pound log soft goat cheese, cut into 12 rounds
WHITE GAZPACHO w/WATERMELON RIND
By BobD
1. In a food processor, combine almonds, herbs, celery, tomatoes, garlic, bread and oil
- 3/4 cup blanched, slivered almonds
- 1 cup loosely packed parsley or mint leaves, or a combination of the two
- 1 stalk celery, cut into chunks
- 1 dozen cherry tomatoes
- 1 clove garlic
- 1 1/2 cups bread cubes, like ciabatta or sourdough, hard crusts removed
- 5 tablespoons extra virgin olive oil
- 2 About 2 pounds cucumbers, preferably thin-skinned types like lemon or English (about 4)
- 2 About 2 pounds cubed watermelon rind, pale pink and green parts, hard skin removed (about 8 cups, from 1/2 watermelon)
- 1 tablespoon sherry vinegar or rice wine vinegar, more as needed
- 1 tablespoon salt, more as needed.
GRIDDLE-CRISPED SPRING CHICKEN
By BobD
With poultry shears, cut along both sides of the back-bone of each chicken to remove it
- Galletto alla Piastra
- Makes 6 servings
- 6 spring chickens (about 1/4 pound each)
- Coarse sea salt and freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 6 garlic cloves, crushed
- Leaves from 6 sprigs fresh rosemary or 10 fresh sage leaves
Shiitake Sticky Rice
By BobD
Thanks to her background in Vietnamese cooking, Marcia Kiesel loves the texture of sticky rice, especially when it'...
- 1 1/2 tablespoons vegetable oil
- 1 medium onion, cut into 1/4-inch dice
- 1/2 pound shiitake mushrooms, stems discarded and caps cut into 1-inch pieces
- 2 Chinese sausages, cut into 1/4-inch rounds
- 1/4 cup dry white wine
- 1 1/2 cups Asian short-grain sticky rice, soaked overnight and drained
- 1 1/2 cups chicken stock
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon kosher salt
- 2 tablespoons chopped parsley
FRESH FIG JAM
By BobD
Bring all ingredients except argan oil and lemon peel to boil in large saucepan
- SERVE WITH GOAT CHEESE, PISTACHIOS & MACHE.
- 2 1/2 cups water
- 12 ounces fresh Brown Turkey figs, quartered (about 1 3/4 cups)
- 12 ounces fresh black Mission figs, quartered (1 3/4 cups)
- 1 cup (packed) golden brown sugar
- 1/2 cup dry Sherry
- 1/4 cup sugar
- 3 tablespoons red wine vinegar
- 2 tablespoons minced shallot
- 1 garlic clove, minced
- 1 cinnamon stick
- 1 teaspoon minced peeled fresh ginger
- 1/2 teaspoon salt
- 1 tablespoon argan oil*
- 1 tablespoon grated lemon peel
KIWI SORBET
By BobD
Peel and chop kiwis, then pulse with sugar in a food processor until smooth
- Yield: Serves 4 to 6 (makes about 3 1/2 cups) servings
- 2 pounds tender ripe green kiwifruit
- 3/4 cup superfine granulated sugar
- Equipment: an ice cream maker
CARROT & TAHINI SOUP w/PITA CRISPS
By BobD
In a soup pot over medium heat, pour in oil, then add leek and saute until translucent, about 4 minutes
- 4-6 SERVINGS
- 2 tablespoons extra virgin olive oil, more for pita chips
- 1 fat leek (or 2 slim ones), white part only, thinly sliced
- 6 garlic cloves, minced
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric powder
- Pinch of cayenne
- 1 1/2 pounds carrots, peeled and sliced 1/2-inch thick
- 1 quart vegetable broth
- 2 sprigs fresh thyme (optional)
- 2 pita breads, each cut into 16 wedges
- 1/3 cup tahini
- Fresh lemon juice, to taste
- Grated lemon zest, for garnish
- 1/3 cup chopped fresh cilantro or mint.
Baked Penne with Sausage and Creamy Ricotta
By BobD
This hearty pasta dish is studded with chunks of Italian sausage and mixed with a quick garlic-infused tomato sauce
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 pound hot or sweet Italian fennel sausage, casings removed
- One 28-ounce can tomato puree
- 1 1/2 cups water
- 1 1/2 teaspoons sugar
- 1 bay leaf
- 1/4 teaspoon ground fennel
- Salt and freshly ground pepper
- 1 pound penne
- 3 cups Creamy Ricotta
- 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
- 1/4 cup freshly grated Parmigiano-Reggiano cheese