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Recipes
NEW ENGLAND SEAFOOD CHOWDER
By BobD
To render fat, cook chopped bacon in heavy large saucepan over medium-high heat 5 minutes
- 8 SERVINGS
- 8 bacon slices, chopped
- 2 large onions, chopped
- 1 tablespoon curry powder
- 4 8-ounce bottles clam juice
- 4 cups 1/2-inch dice peeled white potatoes (about 3 pounds)
- 4 cups 1/2-inch dice peeled butternut squash (about 3 pounds)
- 2 bay leaves
- 4 cups chopped kale leaves
- 5 cups milk
- 1 cup half and half
- 2 tablespoons minced fresh thyme or 2 teaspoons dried, crumbled
- 3 pounds mixed fresh fish (a choice of cod, halibut, haddock and/or scrod), cut into 3/4-inch pieces
ROASTED WHOLE SALMON w/SALSA VERDE
By BobD
For salmon: Preheat oven to 350F
- 20 SERVINGS
- 1 9 1/2-pound whole salmon without head, cleaned, scaled
- Nonstick vegetable oil spray
- 1 lemon, cut into 1/4-inch-thick slices
- 12 sprigs mixed fresh herbs (such as parsley, thyme and oregano)
- 3 tablespoons extra-virgin olive oil
- Salsa Verde
- Dill sprigs
- Lemon slices
BIG APPLE PANCAKE
By BobD
Put oven rack in middle position and preheat oven to 450F
- 2 SERVINGS
- 1/2 stick (1/4 cup) unsalted butter
- 1 large sweet apple such as Gala or Golden Delicious, peeled, cored, and cut into 1/4-inch-wide wedges
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 4 large eggs
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Confectioners sugar for dusting
- SPECIAL EQUIPMENT: a well-seasoned 10- to 11-inch heavy cast-iron skillet or other ovenproof skillet
FEATHERLIGHT BUTTERMILK PANCAKES
By BobD
Whisk first 5 ingredients in large bowl
- YIELD 18 PANCAKES
- The secret to making these amazing pancakes is the lumpy batter. So whatever you do, do not overmix the batter!
- 2 1/2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 cups sour cream
- 2 large eggs
- 4 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- Additional unsalted butter
- Pure maple syrup, warm
CLAY POT MISO CHICKEN THIGHS
By BobD
Preheat oven to 500F with rack in middle
- 8 SERVINGS
- 16 chicken thighs with skin and bone (5 lb)
- 1 cup dried wood ear mushrooms
- 10 cups water, divided
- 4 About 4 cups chicken stock or reduced-sodium chicken broth (32 fl oz)
- 2 (9-inch) stalks burdock root (sometimes called gobo) or salsify (optional)
- 1 teaspoon distilled white vinegar or fresh lemon juice
- 3 tablespoons canola oil
- 2 large onions, coarsely chopped
- 1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
- 3 tablespoons finely chopped peeled ginger
- 3 tablespoons finely chopped garlic
- 1 cup mirin (Japanese sweet rice wine)
- 1 cup white miso (also called shiro miso)
- 1/2 cup soy sauce
- 1 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (16 cups)
- ACCOMPANIMENT: steamed Asian white rice
- GARNISH: chopped scallions
LENTIL DAL
By BobD
1. Combine the lentils, onion, garlic, bay leaf, and water in a medium soup pot or heavy saucepan
- In India dal refers to a number of lentil-shaped legumes. They are served with rice and curries, and are usually soupy, unlike this thick rendition, which resembles refried beans in consistency. If you prefer a soupier dish, double the amount of liquid.
- 1/2 pound brown lentils (about 1 1/8 cups), washed and picked over
- 1 small onion, cut in half
- 2 garlic cloves, cut in half
- 1 bay leaf
- 4 cups water (more if necessary)
- 2 tablespoons canola or peanut oil
- 1 teaspoon cumin seeds, lightly toasted and ground
- 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1 to 2 teaspoons curry powder, to taste
- Salt, preferably kosher salt, to taste
- 1/2 cup plain low-fat yogurt
- Chopped cilantro for garnish
FRESH STRAWBERRY GRANITA
By BobD
Stir first 3 ingredients in small bowl until sugar dissolves
- 1 cup hot water
- 3/4 cup sugar
- 2 tablespoons fresh lemon juice
- 3 cups sliced hulled strawberries (1 pound whole berries) plus additional berries for garnish
Curry Lobster Rolls
By BobD
A classic beach-shack lobster roll becomes Asian-inflected when mixed with a mild curry mayonnaise; a few baked kaf...
- Two 1 1/4-pound live lobsters
- 8 fresh or frozen kaffir lime leaves
- 1 tablespoon vegetable oil, plus more for rubbing
- 1 large shallot, minced
- 3 oil-packed anchovy fillets, minced
- 3/4 teaspoon curry powder
- 3/4 cup mayonnaise
- 2 teaspoons fresh lime juice
- 1 tablespoon chopped dill
- Salt
- 4 hot dog buns or hero rolls, split
- 1 Kirby cucumber, thinly sliced
ZUCCHINI RIBBONS w/TARRAGON
By BobD
Cut zucchini lengthwise into 1/8-inch-thick slices with slicer
- Equipment:
- 4 SERVINGS
- Any simple grilled meat would work well alongside this stunning side dish.
- 2 pounds zucchini
- 2 tablespoons vegetable oil, divided
- 1 tablespoons chopped fresh tarragon
- 1 teaspoon fresh lemon juice, or to taste
- an adjustable-blade slicer
BARLEY RISOTTO w/CAULIFLOWER & RED WINE
By BobD
1. Season the stock well with salt and bring to a simmer in a medium saucepan
- 7 to 8 cups vegetable or chicken stock, as needed
- Salt
- 2 tablespoons extra virgin olive oil
- 1 small or 1/2 medium onion, minced
- 2 large garlic cloves, minced or pressed
- 1 1/2 cups barley
- 1 medium cauliflower, separated into small florets or sliced 1/2 inch thick
- 1 cup robust red wine
- 3 tablespoons chopped flat-leaf parsley
- 2 ounces Parmesan cheese, grated (1/2 cup)
- Freshly ground pepper