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Recipes
SHRIMP w/TZATZIKI, SPINACH & FETA
By BobD
Mix Greek-style yogurt, cucumber, dill, 2 tablespoons lemon juice, shallots, and 3/4 teaspoon crushed aniseed in sm...
- Yield: Makes 4 servings
- 1 cup Greek-style (2% or nonfat) yogurt*
- 1 cup 1/4-inch cubes English hothouse cucumber
- 3 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice plus additional for drizzling
- 2 tablespoons chopped shallots
- 1 1/4 teaspoons aniseed, finely crushed, divided
- Olive oil (for brushing and drizzling)
- 1 pound uncooked large shrimp, peeled, deveined, tails left intact
- 8 cups baby spinach leaves
- 3/4 cup crumbled feta cheese
REDFISH COURT BOUILLON
By BobD
Bring 1 quart of water to a boil in a medium saucepan
- 2 2 2 large tomatoes
- 2 2 2 tablespoons unsalted butter
- 2 2 2 green bell peppers, julienned (about 2 cups)
- 1 1 2 large onion, julienned (about 2 cups)
- 2 2 2 teaspoons minced garlic
- 1 1 1 cup dry white wine
- 6 6 6 redfish fillets (8 ounces each, or other firm, flaky fish)
- 3 3 3 teaspoons salt
- 1 1 1 teaspoon freshly ground black pepper
- 2 2 2 teaspoons cayenne pepper
- 3 3 3 cups steamed rice
FARFALLE, RADICCHIO & MUSHROOM CASSEROLE
By BobD
Slice the head of radicchio in half lengthwise, remove the core, then coarsely shred the radicchio
- 1 head radicchio
- 1/2 pound cremini mushrooms
- 3 tablespoons extra-virgin olive oil
- 1/2 cup chopped red onion
- 3 cloves garlic, minced
- 1 cup beef or mushroom stock
- 1 teaspoon rosemary, preferably fresh
- Salt and freshly ground black pepper
- 1/2 pound farfalle (bow tie) pasta
- 1/4 cup dry bread crumbs
- 1 cup shredded smoked mozzarella
KESWICK GARDEN ROUILLS
By BobD
Place water, bread, lemon juice, garlic and vegetable pulp in a blender
- Water 3 TBS
- Baguette, fresh, cubed 1/2 C
- Lemon, juice of 1 each
- Garlic cloves 3 each
- Super flavor vegetable stock pulp (see note) 1/2 C
- Sea salt and freshly cracked black pepper as needed
- Ligurian olive oil 1/4 C
SAUTEED CHICKEN PAILLARDS w/ARTICHOKES
By BobD
Squeeze 1 lemon half into large bowl of cold water
- 6 SERVINGS
- 1 lemon, cut in half
- 3 large artichokes
- 6 skinless boneless chicken breast halves
- 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil, divided
- 1/2 cup minced shallots (about 2 large)
- 1/3 cup dry white wine
- 1 cup low-salt chicken broth
- 4 teaspoons chopped fresh tarragon plus additional for sprinkling
- 3 tablespoons chilled butter, cut into 1/2-inch cubes
BAKED STUFFED APPLES w/DRIED FRUIT
By BobD
Preheat oven to 350F. Core apples with corer
- 4 SERVINGS
- BAKED APPLES STUFFED WITH DRIED FRUIT AND PECANS
- 4 (6-oz) red apples such as Gala or Rome Beauty
- 1 tablespoon fresh lemon juice
- 1/4 cup finely chopped dried apricots
- 2 tablespoons dried currants
- 2 tablespoons chopped pecans, toasted
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon unsalted butter (1/2 tablespoon softened and 1/2 tablespoon cut into 4 pieces)
- 1/2 cup unfiltered apple cider
- 1/4 teaspoon vanilla
- 1/2 cup low-fat vanilla or maple yogurt
- SPECIAL EQUIPMENT: an apple corer
CHINESE BLACK RICE
By BobD
Rinse rice in a sieve under cold running water until water runs clear
- 6 SERVINGS
- 2 cups Chinese black rice
- 3 1/2 cups water
GREEN CHILI CHEESE TAMALES
By BobD
TO PREPARE THE TAMALES: Soak dried corn husks in hot water 2 hours or overnight
- 1 8-ounce package dried corn husks
- 1 pound Mexican cheese, such as Ranchero, queso fresco, panela, or manchego, cut into 1/2-inch cubes, (about 3 cups)
- 4 poblano chiles, roasted, peeled, seeded, cut into 1/2-inch strips
- 1 1/2 cups Green Salsa (see recipe)
- 1 cup canned reduced-sodium chicken broth, room temperature
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 pound cold prepared ground masa for tamales
- 1/2 cup solid vegetable shortening or cold lard
- Twelve 6-inch square foil sheets
- Sour cream
- Other necessary recipes: Green Salsa
Chocolate-Covered Pretzels
By BobD
Line a baking sheet with wax paper
- 6 ounces milk chocolate, chopped
- 2 cups thin pretzel sticks
Chocolate Ganache Bread Pudding
By BobD
Preheat the oven to 325°
- 5 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups heavy cream
- 6 tablespoons unsalted butter
- 1/2 pound challah, crust removed, bread cut into 3/4-inch dice (6 cups)
- 1 cup milk
- 3/4 cup sugar
- 6 large egg yolks
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Port Caramel Sauce