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Recipes
CELERY ROOT AND PECAN SALAD
By BobD
Finely chop two thirds of nuts
- 6-8 SERVINGS
- 1 cup pecan halves (3 1/2 oz), toasted (see Tips) and cooled
- 1 (1 1/2-lb) celery root, peeled with a sharp knife and quartered
- 3 tablespoons white-wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped shallot
- 1/4 cup olive oil
LIME NOODLES w/VEGGIES, BASIL & SESAME
By BobD
Put 3 tablespoons of the oil in a medium skillet over medium-low heat
- 4 SERVINGS
- FROM JEAN-GEORGES
- 1 1/4 cups plus 2 tablespoons grape seed, corn, or other neutral oil
- 10 garlic cloves, thinly sliced
- 3/4 cup fresh lime juice
- 1/2 cup sugar
- 2 cups fresh basil leaves, preferably Thai
- 1 1/2 cups fresh mint leaves
- 3/4 cup white sesame seeds, plus more for garnish
- 1 tablespoon salt, plus more as needed
- 1/2 About 1/2 pound assorted vegetables: carrots, parsnips, broccoli (stems are fine), bell peppers, etc., peeled and julienned
- 1 pound 1/4-inch-wide dried rice noodles, soaked in hot water until softened and drained
- 1/2 cup unsalted butter
HOT YOGURT SOUP w/BARLEY & CILANTRO
By BobD
1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion
- 1 1 1 tablespoon extra virgin olive oil
- 1 1 1 medium onion, finely chopped
- 2 2 2 garlic cloves, minced
- 1/2 1/2 1/2 cup barley, washed
- 3 3 3 cups chicken stock or vegetable stock
- Salt
- 1 1 1 tablespoon cornstarch
- 2 2 2 tablespoons water
- 3 3 3 cups plain low-fat yogurt
- Freshly ground pepper
- 1/2 1/2 1/2 cup chopped cilantro
- to lemon juice to taste
- For garnish: paper-thin lemon slices
Orecchiette with Indian-Spiced Cauliflower and Peas
By BobD
Vegetables play an important role in the cuisine of India, and cauliflower and peas are a favorite combination
- 2 tablespoons cooking oil
- 1 onion, cut into thin slices
- 2 cloves garlic, chopped
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1/2 head cauliflower, cut into small florets (about 4 cups)
- 1/2 cup water
- 1 1/2 cups canned crushed tomatoes (one 16-ounce can)
- 1 teaspoon salt
- 1 cup frozen petit peas
- 1/3 cup chopped cilantro
- 3/4 pound orecchiette
PINA PISCO SOURS
By BobD
Puree pineapple in a blender until very smooth
- 8 DRINKS
- 3 cups (1-inch) pineapple chunks (from 1/2 pineapple)
- 1 1/2 cups pisco (preferably Peruvian; 12 ounces)
- 1/2 cup fresh lime juice (preferably Key lime)
- 4 large egg whites
- 1/3 cup superfine granulated sugar
- 8 drops Angostura bitters
COUSCOUS w/BEANS & CAULIFLOWER
By BobD
1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven
- This dish is another wonderful take on cauliflower, which absorbs flavor as it stews in the spicy broth.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 1 teaspoon coriander seeds, lightly toasted and ground
- 1 teaspoon caraway seeds, lightly toasted and ground
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 cups dried chickpeas or white beans, soaked in 2 quarts water for six hours or overnight
- 2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper or more to taste if harissa is unavailable), plus additional for serving
- 2 tablespoons tomato paste
- 1 large cauliflower, cut into small florets
- 1 cup frozen peas, thawed
- 1 cup chopped fresh parsley or cilantro, or a combination
- 2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed
CHOCOLATE-CHILI BREAD PUDDING
By BobD
Put oven rack in middle position and preheat oven to 350°F
- 1 tablespoon unsalted butter plus additional for greasing ramekin
- 1/3 cup heavy cream
- 2 oz fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped
- 1 1/2 teaspoons sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 1 large egg, lightly beaten
- 3/4 cup cubes (1/2 inch) firm white sandwich bread (from about 2 slices)
- Special equipment: an 8-oz ramekin or a muffin tin with 1-cup muffin cups
- Accompaniment: vanilla ice cream (optional)
White Gazpacho
By BobD
Recipe from the Tasting Table Test Kitchen
- 1 1/4 cups stale 1-inch bread cubes from 1 to 2 large slices day-old bread
- 2 cups ice water, plus extra for soaking bread
- 2 cups skinned almonds (preferably unsalted Marcona almonds)
- 1 1/2 teaspoons kosher salt
- 2 small garlic cloves, roughly chopped
- 1/2 medium shallot, roughly chopped
- 2 1/2 cups green grapes, halved
- 1/4 English cucumber, peeled and chopped
- 1/2 cup plus 2 tablespoons good-quality Spanish extra-virgin olive oil, plus extra for drizzling
- 2 1/2 teaspoons sherry vinegar
- 1 teaspoon lemon juice
LETTUCE & POTATO SOUP
By BobD
1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion and leek
- This is what the French do with the outer leaves of lettuce that are too tough for a salad. The soup is good hot or cold.
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 leek, white and light green parts only, sliced and rinsed well
- 2 garlic cloves, minced
- 1 1/4 to 1 1/2 pounds (2 large) russet or Yukon gold potatoes, peeled and diced
- 6 cups chicken stock, vegetable stock, or water
- A bouquet garni made with a cleaned leek green, a bay leaf and a few sprigs each parsley and thyme, tied together
- Salt to taste
- 5 ounces lettuce leaves, washed and coarsely chopped (4 cups)
- Freshly ground pepper
- 2 tablespoons chopped flat-leaf parsley or chives for garnish
Warm Chocolate Budino
By BobD
Oenotri's warm chocolate budino is a luscious cross between cake and pudding
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 9 ounces bittersweet chocolate
- 1 1/2 sticks (6 ounces) unsalted butter
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/3 cup sugar
- 4 large eggs, lightly beaten
- Hot water
- Salted roasted almonds and vanilla ice cream, for serving