BobD's profile page
Recipes
Sunchoke Pickle Relish
By BobD
Sunchoke relish is on every table in Georgia and South Carolina, says Linton Hopkins
- 1/2 cup kosher salt
- 1 1/4 pounds sunchokes, scrubbed and cut into 1/2-inch dice
- 1 large Vidalia or other sweet onion (about 1 1/4 pounds), finely diced
- 1 large red bell pepper, cut into 1/4-inch dice
- 1/2 cup dry mustard powder
- 1/4 cup all-purpose flour
- 1 quart apple cider vinegar
- 2 cups sugar
- 1 tablespoon turmeric
- 1 teaspoon yellow mustard seeds
- 1 teaspoon freshly ground pepper
- 1 teaspoon celery seeds
ORANGE CHICKEN w/VEGETABLES
By BobD
In a large bowl, combine the chicken, 1 tablespoon of the ginger, 1 tablespoon of the rice wine or sherry, the soy...
- 3 SERVINGS
- 1 pound skinless, boneless chicken breast, preferably from a small producer of free-range chickens, cut into 1/4-inch thick by 1-inch long pieces
- 2 tablespoons finely shredded or minced ginger
- 2 tablespoons Shao Hsing rice wine or dry sherry
- 2 teaspoons soy sauce (low-sodium if desired)
- 2 teaspoons cornstarch
- 3/4 teaspoon sugar
- 1/4 teaspoon roasted and ground Sichuan peppercorns
- 1/4 cup chicken broth or water
- 2 teaspoons rice vinegar
- 2 tablespoons peanut or canola oil
- 1 tablespoon minced garlic
- Zest of 1 orange
- 2 medium-size ripe tomatoes, cut into thin wedges, or 1 heaped cup cherry tomatoes, halved
- 3 cups baby spinach or chopped chard leaves, washed and dried
- 1/4 cup thinly sliced scallions
- Salt to taste
Rhum Swizzle
By BobD
A swizzle is an icy drink named for the tool used to mix it, traditionally fashioned out of a woody stem
- 7 large mint leaves
- Crushed ice
- 2 ounces amber rhum agricole
- 2 ounces fresh grapefruit juice
- 1/2 ounce brown sugar simple syrup (brown sugar dissolved in equal part simmering water and cooled)
- 1/8 ounce grenadine
Caramelized Apple Clafoutis w/Brillat-Savarin
By BobD
This lightly sweet pastry, studded with caramelized apple, is one component of an elaborate dish entitled Brillat-S...
- 3 tablespoons unsalted butter
- 2 Golden Delicious apples—peeled, cored and cut into 3/4-inch cubes
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 3 large eggs
- 1/3 cup whole milk
- 1/4 cup crème fraîche
- 2 tablespoons Calvados
- Soft ripened cheese, such as Brillat-Savarin, for serving
Toasted Pumpkin Seeds
By BobD
Why bother toasting pumpkin seeds when you can buy them pretoasted? Because they'll have an irresistibly nutty flav
- 1/4 cup extra-virgin olive oil
- 1 cup raw pumpkin seeds
- 3/4 teaspoon kosher salt
BEET & ENDIVE SALAD w/WALNUTS
By BobD
1. Make the dressing: In a small bowl, whisk together the sherry vinegar, balsamic vinegar, salt to taste, Dijon mu...
- To make the dressing:
- This salad is a French classic with a small amount of goat cheese or feta. (In France, they might use blue cheese or go without any cheese), a tart contrast to the sweet beets.
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- Sea salt, kosher salt, or fleur de sel
- 1/2 to 1 teaspoon Dijon mustard (to taste)
- 1 very small garlic clove, finely minced or put through a press
- 3 tablespoons extra virgin olive oil
- 1 tablespoon walnut oil
- Freshly ground pepper
- To make the salad:
- 4 small or medium beets, roasted, peeled, and cut in wedges or half-moons
- 4 Belgian endives, rinsed and sliced
- 2 tablespoons broken walnuts, preferably from fresh shelled walnuts
- 2 ounces fresh, mild goat cheese or feta, crumbled
- 2 teaspoons minced fresh tarragon
- 1 teaspoon minced chives
NEW YEARS BLACK EYED PEAS SALAD
By BobD
1. Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat and add the onion
- For the beans:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 3 or 4 garlic cloves, minced
- 1 pound black-eyed peas, washed and picked over
- 6 cups water
- 1 bay leaf
- Salt to taste
- For the dressing and salad:
- 1/4 cup red wine vinegar or sherry vinegar
- 1 garlic clove, minced
- Salt and freshly ground pepper to taste
- 1 to 2 teaspoons lightly toasted cumin, ground (to taste)
- 1 teaspoon Dijon mustard
- 1/2 cup broth from the beans
- 1/3 cup extra virgin olive oil
- 1 large red bell pepper, diced
- 1/2 cup chopped cilantro
Roasted Eggplant with Tomato Dressing
By BobD
- Two 1 1/2-pound eggplants
- 1 pound plum tomatoes
- Salt
- 3 long, green Korean peppers or 1 large poblano chile
- 1 garlic clove, minced
- 1 tablespoon white wine vinegar
- 1/2 teaspoon sugar
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Freshly ground pepper
- 2 tablespoons thinly sliced basil
Toasted Pistachio-Cheese Arancini
By BobD
In a large saucepan, melt 2 tablespoons of the butter
- 2 1/2 tablespoons unsalted butter
- 1 small onion, minced
- 1 1/2 cups arborio rice (about 10 ounces)
- 1/2 cup dry white wine
- Pinch of saffron threads, crumbled
- Salt and freshly ground black pepper
- 3 cups chicken stock or low-sodium broth, warmed
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1/2 tablespoon all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons milk
- Pinch of freshly grated nutmeg
- 4 ounces fresh mozzarella, finely diced
- 1/4 cup plus 2 tablespoons chopped salted pistachios
- 2 tablespoons frozen baby peas, thawed
- 2 large eggs, beaten
- 1 1/2 cups panko (Japanese bread crumbs)
- Vegetable oil, for frying
Sage-Rubbed Pork Chops with Pickled Peach Relish
By BobD
For the sweet-savory peach relish that accompanies these big, juicy pork chops, Amelia O’Reilly says it’s impor...
- 2 cups white wine vinegar
- 1 1/2 cups water
- 1/4 cup sugar
- 2 tablespoons yellow mustard seeds
- 1 bay leaf
- 1 tablespoon whole black peppercorns, plus 1 tablespoon coarsely ground black pepper
- Kosher salt
- 4 large ripe but firm peaches, pitted and cut into 1/2-inch dice
- 3 tablespoons extra-virgin olive oil
- 20 small sage leaves, plus 1 tablespoon chopped sage
- Four 1-inch-thick, bone-in pork rib chops (10 to 12 ounces each)