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Recipes
GREEN BEAN SALAD w/RADISH & PROSCIUTTO
By BobD
Cook beans in large pot of boiling salted water until crisp-tender, 4 to 5 minutes
- This recipe calls for aged Sherry (instead of vinegar), which gives the dressing an added kick.
- Yield: Makes 6 servings
- 1 1/2 pounds green beans, trimmed
- 8 radishes, sliced paper-thin
- 1 3-ounce package thinly sliced prosciutto, cut crosswise into thin strips
- 3 tablespoons aged Sherry
- 1 tablespoon Dijon mustard
- 1 tablespoon minced fresh chives
- 1/4 cup olive oil
- 1 2-to 3-ounce wedge ricotta salata (salted dry ricotta cheese)*
ROAST PUMPKIN & CHEESE FONDUE
By BobD
Preheat oven to 450F with rack in lower third
- 1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
- 1 (7-lb) orange pumpkin
- 1 1/2 cups heavy cream
- 1 cup reduced-sodium chicken or vegetable broth
- 1/2 teaspoon grated nutmeg
- 2 1/2 cups coarsely grated Gruyere (6 oz)
- 2 1/2 cups coarsely grated Emmental (6 oz)
- 1 tablespoon olive oil
SPAGHETTI w/TUNA & FRESH TOMATO SAUCE
By BobD
In a large bowl, combine the tomatoes, oil, garlic, basil, vinegar, salt, and pepper
- 1 1/2 pounds tomatoes (about 3), cut into approximately 1/2-inch dice
- 6 tablespoons olive oil
- 2 cloves garlic, minced
- 3/4 cup chopped fresh basil
- 2 teaspoons balsamic vinegar or red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 3/4 pound spaghetti
- 2 6-ounce cans tuna packed in oil, drained
BELGIAN ENDIVE w/SMOKE SALMON & CREAM CHEESE
By BobD
TO MAKE SALSA: Combine all the ingredients in a small bowl and stir to mix well
- For Salsa:
- 1 small red tomato, seeded and finely diced
- 1 small yellow tomato, seeded and finely diced
- 3 scallions, white and light green parts only, finely chopped
- Salt and freshly ground black pepper
- 4 ounces cream cheese, at room temperature
- 2 large heads Belgian Endive
- 1 1/2 ounces smoked salmon, finely chopped parsley sprigs for garnish
GRILLED LANGOUSTINES w/VEGGIE VINAIGRETTE
By BobD
Shell and devein the langoustines or shrimp, and sprinkle with salt and pepper
- 12 langoustines or jumbo shrimp, about 1 pound
- Salt to taste, if desired
- Freshly ground pepper to taste
- 12 tablespoons olive oil, approximately
- 1/3 pound haricots verts (thin French green beans)
- 4 large mushrooms, about 1/4 pounds
- 3 large red ripe tomatoes, about 1 1/4 pounds, peeled
- 2 small artichokes, about 2/3 pound
- 1/2 lemon
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon liquid from canned black truffles
- Sprigs of chervil or parsley for garnish
Thai Ceviche with Coconut
By BobD
A refreshing starter or light main course, Sang Yoon's Thai take on a Latin American classic is a perfect balance o...
- 1/4 pound cleaned squid—bodies sliced crosswise 1/4 inch thick, tentacles halved
- 1/4 pound medium shrimp, shelled and deveined
- 1/4 pound bay scallops or quartered sea scallops
- 1/2 cup plain coconut water
- 1/2 teaspoon finely grated lime zest, plus 1/4 cup fresh lime juice
- 1/2 small red onion, minced
- 1 medium shallot, minced
- 1 red or green jalapeño, seeded and minced
- 1 garlic clove, minced
- 1 1/2 tablespoons soy sauce
- 2 teaspoons light brown sugar
- 1 teaspoon Sriracha chile sauce
- 1/2 cup diced peeled cucumber
- 1/3 cup coarsely shredded fresh or dried unsweetened coconut
- Salt and freshly ground white pepper
- 1/4 cup finely shredded basil, preferably Thai
SLOW COOKED BEEF POT ROAST
By BobD
Simmer onion until tender in 2 tablespoons water in heavy, deep skillet
- 1/2 cup onion, chopped
- 2 Tbsp. water
- 2 1/2 lbs. Beef chuck roast, boneless
- 2 cups hot water
- 1 cube beef bouillon
- 2 Tbsp. orange juice
- 1/4 tsp. Ground allspice
- 1/8 tsp. Pepper
Veal Scallops with Scotch Whisky Pan Sauce
By BobD
- 1 large garlic clove, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon, crumbled
- 1/2 teaspoon sweet paprika
- Kosher salt and freshly ground pepper
- 1 1/2 pounds thin veal scallops
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1/2 pound white mushrooms, thinly sliced
- 1 scallion, white and tender green parts, finely chopped
- 1/4 cup Scotch whisky
- 3/4 cup chicken stock or canned low-sodium broth
- 2 tablespoons heavy cream
SQUASH w/RED CURRY CREAM
By BobD
1. Preheat oven to 400 degrees
- 2 small winter squash, like delicata, about 1 pound total
- 1/2 cup unsweetened coconut milk
- 4 teaspoons roasted red curry paste, more to taste
- 3 tablespoons chopped crystallized ginger, optional.
Vanilla Semifreddo and Orange Sorbet Terrine
By BobD
MAKE THE SEMIFREDDO: Line a 9-by-5-inch loaf pan with plastic wrap, leaving a few inches of overhang all around
- 6 large egg yolks
- 1 1/2 teaspoons honey
- 1/2 cup sugar
- 2 cups heavy cream
- 1 vanilla bean, split, seeds scraped
- 1/3 cup sugar
- 1/2 cup light corn syrup
- 2 cups chilled fresh orange juice
- 2 tablespoons chilled fresh lemon juice
- Orange slices, for serving