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Recipes
TOMATO TARTE TATINS
By BobD
Preheat oven to 350F. Give the cherry tomatoes a squeeze to remove the seeds; set aside
- 6 SERVINGS
- 4 pints cherry tomatoes, tops cut off
- 3 tablespoons unsalted butter, melted
- 4 teaspoons sugar
- 8 sun-dried tomatoes (not in oil), chopped
- 1/2 pound frozen puff pastry, defrosted
BRUSCHETTA w/MUSHROOMS & TOMS
By BobD
1. Trim the ends of the mushrooms and cut into thick slices
- You can use button, cremini or wild mushrooms, or a combination of them, for this savory mushroom topping.
- 1 pound white, cremini, or wild mushrooms, or a combination, rinsed briefly and wiped dry
- 2 tablespoons extra-virgin olive oil
- 1/2 small or medium onion, finely chopped
- 2 garlic cloves, minced, plus 1 garlic clove, cut in half
- Salt, preferably kosher salt, to taste
- 3 ripe tomatoes, peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes, drained
- 1/2 cup water
- Salt and freshly ground pepper
- Freshly ground pepper to taste
- 2 tablespoons minced flat-leaf parsley
- Grated or shaved Parmesan or Gruyere for sprinkling (optional)
- 4 to 8 thick slices country bread
RAW CEPES SALAD
By BobD
Whisk lemon juice and minced garlic in medium bowl
- Because the mushrooms aren't cooked, it's important to use very fresh cepes in this salad. When shopping, look for firm mushrooms with no dark brown spots.
- 3 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 9 tablespoons extra-virgin olive oil
- 1 pound fresh cs (porcini), cut vertically into 1/8-inch-thick slices
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- Shaved Parmesan cheese
RADICCHIO ROLLS w/RICOTTA & WALNUTS
By BobD
1. Preheat the oven to 350 degrees
- Radicchio leaves are sturdy enough to stand up to blanching and filling, but use caution: they are still more delicate than, say, cabbage leaves. Their bitter flavor makes a nice contrast to this nutty ricotta filling.
- 10 to 12 radicchio leaves
- 2/3 cup fresh ricotta cheese
- 24 walnut halves (12 walnuts, shelled), chopped
- 1 egg yolk
- 1/3 cup freshly grated Parmesan (1 1/2 ounces)
- Salt and freshly ground pepper
- 1 tablespoon extra virgin olive oil
PUREED WHITE BEAN & WINTER SQUASH SOUP
By BobD
Winter squashes like kabocha, the green pumpkin-shaped squashes that are now widely available in farmers markets, c...
- For garnish:
- 1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 1/2 quarts water
- A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
- Salt to taste
- 2 leeks, white part only, well washed and chopped
- 1 pound winter squash, peeled, seeds and membranes removed, and diced
- Freshly ground pepper to taste
- Slivered fresh sage leaves
- Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
- A light drizzle of extra virgin olive oil (optional)
PEACHES UNDER MERINGUE
By BobD
Preheat broiler. Put peaches, cut side up, on a baking sheet and sprinkle with 1 teaspoon sugar (total)
- 2 ripe peaches, halved and pitted
- 3 tablespoons plus 1 teaspoon sugar, divided
- 1 large egg white
- 2 tablespoons finely chopped sesame candy or crushed amaretti
MEXICAN FISH FILLETS in GARLIC SAUCE
By BobD
Preheat an oven to 350 degrees Sprinkle the fish fillets with salt and pepper
- 6 6 6 halibut or sea bass fillets, 6 ounces each
- to 1 taste, plus 1 teaspoon
- to 1/2 black pepper to taste, plus 1/2 teaspoon
- 8 8 8 tablespoons olive oil
- 20 20 20 cloves garlic, thinly sliced
- 1 1 1 dried ancho chili pepper, stemmed, seeded and chopped
- 2/3 2/3 2/3 cup fish stock or bottled clam juice
- 3 of 3 limes
- 1/2 1/2 1/2 cup coarsely chopped fresh flat-leaf (Italian) parsley
- Other necessary recipes: Red or Green Rice Steamed Rice
Guinness-Marinated Bison Steak Sandwiches
By BobD
Bruce Aidells’s Guinness, soy sauce and molasses marinade adds moisture and a sweet-hearty flavor to these delici...
- 1 cup Guinness or other dark stout
- 1/2 cup red onion, finely chopped
- 1 large red onion, sliced into 1/2-inch-thick rings
- 1/3 cup soy sauce
- 2 tablespoons light molasses
- 1 tablespoon thyme, finely chopped
- 1 tablespoon garlic, minced
- 1/2 teaspoon Worcestershire sauce
- Freshly ground black pepper
- 4 (6- to 8-ounce) boneless bison rib eye steaks, about 1 1/2 inches thick (See Note)
- Extra-virgin olive oil, for brushing
- Salt
- 24 cremini mushrooms, stemmed
- 4 (1/2-inch-thick) slices of rye toast
PREPARED HORSERADISH
By BobD
Shred horseradish on food processor grater
- 1 large horseradish root, trimmed and peeled
- 2 medium beets, peeled
- 1/2-1 cup vinegar
- 4-5 tsp. salt
- 1/2-3/4 cup sugar
PORCINI MUSHROOM SOUP
By BobD
Soak porcini in 2 cups hot water 15 minutes
- 8 SERVINGS
- 3/4 oz dried porcini mushrooms (1 cup)
- 6 cups tepid water plus 2 cups hot water, divided
- 1 medium onion, finely chopped
- 1/2 stick unsalted butter
- 2 celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 lb white mushrooms, sliced or quartered
- 1 (15-oz) can diced tomatoes, drained
- 2 tablespoons finely chopped flat-leaf parsley
- 2 tablespoons finely chopped dill