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Recipes
TOMATO CHUTNEY
By BobD
1. Heat the olive oil in a medium skillet over medium heat
- 1/4 cup olive oil
- 3 cloves garlic, finely chopped
- One 2-inch piece ginger, peeled and chopped
- 2 shallots, finely chopped
- 1/2 teaspoon chili powder
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 2 cardamom pods
- 1 cinnamon stick
- 1 tablespoon honey
- 1 tablespoon light brown sugar
- 4 fresh tomatoes, coarsely chopped
- 1 cup canned stewed tomatoes
- 3 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- 2 tablespoons dark raisins
- 1 tablespoon cilantro, chopped
- 1 tablespoon mint, chopped
- 1 tablespoon basil leaves, chopped
- Juice of 2 limes
- 1 jalapeno chile, seeds and ribs removed, chopped
TURKISH YOGURT & SPINACH DIP
By BobD
1. Bring a large pot of generously salted water to a boil
- Known in Turkey as ca, this garlicky mixture of green vegetables, fresh herbs and yogurt can be served as a salad or as a dip with pita and raw vegetables. Traditionally, ca is made with a number of vegetables, including cucumbers, cabbage and beets.
- 1 6-ounce bag baby spinach
- 2 plump garlic cloves, halved, green shoots removed
- Salt, preferably kosher salt, to taste
- 1 tablespoon freshly squeezed lemon juice (more to taste)
- 2 tablespoons chopped fresh dill
- 1/2 cup finely chopped parsley
- 2 tablespoons chopped fresh mint, or 1 teaspoon dried mint
- 2 to 3 tablespoons extra virgin olive oil
- 2 cups thickened yogurt or thick Greek style yogurt
- 1 bunch scallions, chopped (optional)
ORZO w/GRILLED SHRIMP, VEGGIES & PESTO VINAIG
By BobD
Cook orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 8 ounces orzo (about 1 1/3 cups)
- 6 1/2 tablespoons extra-virgin olive oil, divided
- 4 tablespoons red wine vinegar, divided
- 2 medium zucchini or summer squash (about 9 ounces total), cut lengthwise into 1/4-inch-thick slices
- 1 red or yellow bell pepper, quartered
- 3 tablespoons purchased pesto
- 2 tablespoons fresh lime juice
- 1 pound uncooked large shrimp, peeled, deveined
- 2 heirloom tomatoes (8 to 10 ounces total), cored, cut into 1/2-inch cubes (about 2 cups)
- 1/2 cup thinly sliced fresh basil leaves plus sprigs for garnish
- 1 8-ounce ball fresh mozzarella cheese, cut into 1/2-inch cubes
SWEET POTATO & BUTTERNUT SQUASH SOUP
By BobD
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potatoes, peeled and diced
- 1 medium-size Yukon gold or russet potato, peeled and diced
- 6 cups water, chicken stock, or vegetable stock
- Salt to taste
CHICKEN KEBABS w/YOGURT & MINT
By BobD
1. Season the chicken or swordfish with salt and pepper
- For the sauce:
- A great destination for chicken tenders--tender and juicy (as long as you don't overcook them). You can use swordfish for kebabs, too: the yogurt marinade works equally well with both. Serve the kebabs with basmati rice.
- 1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks cut in 1-inch pieces
- Salt and freshly ground pepper
- 1 to 2 plump garlic cloves (to taste), cut in half, green shoots removed
- 1 cup plain low-fat yogurt
- 1 teaspoon curry powder
- Seeds from 3 cardamom pods, crushed (optional)
- 1 tablespoon canola oil
- 12 cherry tomatoes
- 1 large red or green pepper, cut in 1-inch squares
- 1 to 2 garlic cloves (to taste), cut in half, green shoots removed
- 1/4 teaspoon salt
- 1/2 teaspoon toasted cumin seeds, ground (optional)
- 1 cup drained yogurt
- 2 tablespoons finely chopped fresh mint or dill
Salmon Sashimi with Ginger and Hot Sesame Oil
By BobD
Tim Cushman is a master at preparing raw fish
- 1/4 cup plus 2 tablespoons low-sodium soy sauce
- 1 teaspoon fresh lime juice
- 1 teaspoon fresh orange juice
- Twelve 1/8-inch-thick slices of salmon, cut into 2-inch squares (1/4 pound)
- One 1/4-inch piece of fresh ginger, sliced paper-thin and cut into thin matchsticks (about 24 pieces)
- 1 tablespoon snipped chives
- 2 tablespoons grapeseed oil
- 1 teaspoon Asian sesame oil
- 1 1/2 teaspoons roasted sesame seeds
- 2 tablespoons cilantro leaves
COLD BORSCHT
By BobD
1. Using a food processor, pulse beets until finely chopped
- 10 large or 20 small precooked (canned or vacuum-packed) beets
- 1 onion, peeled and mostly quartered, root end attached
- 2 1/2 teaspoons salt, or to taste
- 2 tablespoons sugar, or to taste
- 1/4 cup lemon juice, or to taste
- Chilled boiled potatoes, for serving, optional
- Sour cream or yogurt, for serving.
BABY ARTICHOKE SANDWICH
By BobD
Preheat the oven to 400˚
- 3 tablespoons extra-virgin olive oil
- 1 small eggplant, roughly chopped
- 2 twelve-ounce jars baby artichokes in olive oil, drained
- 1 large loaf olive bread, halved lengthwise
- 3 pepperoncini, thinly sliced
- 1/4 cup sun-dried tomatoes, roughly chopped
- 1/4 cup crumbled feta cheese
- 1 cup hummus, preferably homemade
Spaetzle in Brown Butter
By BobD
Combine milk, eggs, salt and nutmeg in processor; blend until smooth, about 30 seconds
- 3/4 cup cold whole milk
- 3 large eggs
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 2 cups all purpose flour
- 1/2 cup (1 stick) unsalted butter
Mushroom and Chèvre Soufflés
By BobD
Preheat the oven to 375° and brush seven 1-cup ramekins with butter
- 4 tablespoons unsalted butter, plus softened butter for brushing
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup plus 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne
- 12 ounces shiitake mushrooms, diced and sautéed in butter with 1 teaspoon chopped thyme
- 6 large eggs, separated
- 8 ounces chèvre
- 1/2 teaspoon cream of tartar