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Recipes
GRANNY'S TOMATO TARTE
By BobD
For tart crust: In a food processor, combine flours and salt
- FOR THE TART CRUST:
- 2 1/2 cups unbleached all-purpose flour
- 3 tablespoons semolina flour
- 1 teaspoon salt
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch pieces
- 3 tablespoons chilled solid vegetable shortening
- For the topping:
- 2 tablespoons Dijon mustard
- 8 ounces Gruyère cheese, coarsely grated
- 12 to 14 ripe plum tomatoes, ends trimmed, very thinly sliced into rounds
- 1 teaspoon herbes de Provence
- Freshly ground black pepper
- 1/2 teaspoon salt, or to taste.
ACHIOTE GRILLED TURKEY BREAST
By BobD
Whisk 1 1/2 tablespoons achiote paste, 1 tablespoon oil, and 1 tablespoon water in small bowl
- 8 SERVINGS
- Achiote-Grilled Turkey Breast with Tomatoes, Chiles, and Mint
- 3 tablespoons achiote paste, divided
- 3 tablespoons vegetable oil, divided
- 1 tablespoon water
- 1 4 1/2-to 5-pound whole turkey breast
- 1/4 cup (scant) loosely packed stemmed dried chiles de arbol or chiles japones (about 12 to 16 chiles)
- 3 cups low-salt chicken broth, divided
- 3 garlic cloves, peeled
- 1 1/2 pounds tomatoes
- 1 medium onion, quartered through core end
- 8 mint leaves, coarsely chopped, plus sprigs for garnish
- 3 tablespoons masa (corn tortilla mix)
- Coarse kosher salt
RED CHILAQUILES w/CHICKEN
By BobD
1. Combine the tomatoes, chiles, chopped onion and garlic in a blender, and blend until coarsely pureed
- For the garnish:
- Chilaquiles is a sort of top-of-the-stove tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. Sometimes eggs are added, and sometimes chicken as well.
- 1 1 1 (28-ounce) can tomatoes
- 1 1 2 jalapehile, or 2 serranos, seeded for a milder sauce and chopped
- 1/4 1/4 1/4 cup chopped onion, soaked for a few minutes in cold water, drained and rinsed
- 2 2 2 garlic cloves, halved, green shoots removed
- 1 1 1 tablespoon canola oil
- 1/2 to 1 1/2 to 1 1 cup water, chicken or vegetable stock, as needed
- to to taste
- 1 1 2 large chicken breast, poached and shredded (about 2 cups shredded meat)
- 8 8 2 corn tortillas, toasted and coarsely broken up, or 2 cups baked tortilla chips
- 1/2 1/2 1/2 cup crumbled queso fresco or feta cheese
- 2 2 2 tablespoons chopped cilantro
- 1 1 1 small red or white onion, cut into thick rings, soaked for five minutes in cold water, then drained, rinsed and dried on paper towels
Polenta-Crusted Fish Cakes with Spicy Tomato Sauce
By BobD
"Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull," Yotam Ottoleng...
- 1 tablespoon extra-virgin olive oil
- 6 garlic cloves, minced
- 1 large fresh red chile, minced
- 4 large plum tomatoes, chopped
- 1 tablespoon tomato paste
- 1/3 cup water
- 1 1/2 tablespoons chopped tarragon
- Salt
- 3/4 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 1/4 cup instant polenta
- 1 1/2 pounds skinless cod or halibut fillets, cut into 1-inch chunks
- 4 garlic cloves, minced
- 2 tablespoons chopped parsley
- 2 tablespoons chopped cilantro
- 2 teaspoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 large egg, lightly beaten
- 1/2 teaspoon crushed red pepper
- 2 tablespoons canola oil
ROASTED VEAL SHANKS w/ROSEMARY
By BobD
Preheat oven to 475F. Sprinkle veal with coarse salt and black pepper
- Because the veal shanks are so impressive, Lidia likes to bring the veal (still on the bone) to the table for guests to admire. She then takes the meat back into the kitchen, carves it, and serves it family-style.
- 2 2-to 2 1/2-pound veal shanks
- Coarse kosher salt
- 6 tablespoons olive oil, divided
- 2 cups 1/3-inch cubes peeled carrots
- 2 cups thinly sliced onion
- 1 1/2 cups 1/3-inch cubes celery
- 2 tablespoons chopped fresh rosemary plus sprigs (for garnish)
- 1 tablespoon chopped fresh sage
- 2 garlic cloves, peeled, crushed
- 1 cup dry white wine
- 5 cups (or more) low-salt chicken broth, divided
- Chopped fresh Italian parsley
- Ingredient info: Youll need to order the large veal shanks from your butcher.
Vietnamese-Style Banh Mi Burgers
By BobD
Is this an American take on a Vietnamese classic or a Vietnamese take on an American classic? Either way, these spi...
- 2 carrots, coarsely shredded
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon sugar
- 1/2 cup mayonnaise
- 2 tablespoons Tabasco
- 2 teaspoons tomato paste
- 1 garlic clove, minced
- Kosher salt and freshly ground pepper
- 1 1/2 pounds ground beef chuck
- 1 1/2 teaspoons curry powder
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter, softened
- One 24-inch baguette, quartered crosswise and split
- 2 pickled jalapeños, thinly sliced
- 12 cilantro sprigs
CHILLED CUCUMBER AVOCADO SOUP
By BobD
Cut cucumber into 3 equal pieces, then coarsely chop 2 pieces
- 1 chilled seedless cucumber (about 16 ounces)
- 1 (6- to 8-ounce) firm-ripe avocado
- 2 scallions, coarsely chopped
- 1/4 cup fresh mint leaves
- 1/2 cup well-shaken chilled buttermilk
- 1 1/2 cups cold water
CRANBERRY & WHITE CHOCOLATE COOKIES
By BobD
1. Heat oven to 350 degrees
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup rolled oats
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter at room temperature
- 1/2 cup dark brown sugar
- 1/2 cup superfine sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup pecans, roughly chopped
- 3/4 cup white chocolate chips
PIZZA w/FIGS, PROSCIUTTO & ARUGULA
By BobD
Preheat oven to 450F. Sprinkle large rimless baking sheet generously with cornmeal
- Yield: Makes 4 servings
- Cornmeal (for sprinkling)
- 1 1-pound package purchased pizza dough
- 2 cups (generous) crumbled Gorgonzola cheese (about 8 ounces)
- 6 small fresh figs, cut into 1/4- to 1/3-inch-thick slices
- 2 tablespoons fig balsamic vinegar, divided
- 8 thin slices prosciutto (from two 3-ounce packages)
- 1 tablespoon extra-virgin olive oil
- 8 cups arugula
CLASSIC GEFILTE FISH
By BobD
In a food processor, grind the fish, but not too finely
- Homemade gefilte fish is the pride of many Jewish cooks--particularly those of Eastern European heritage. This version is from food columnist Florence Fabricant, whose authoritative articles and recipes are an essential part of The Times's Dining section.
- 3 pounds fish fillets, preferably 1 pound each, such as whitefish, pike and carp, cut in 1-inch squares
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons minced parsley
- 1/3 cup matzo meal
- Juice of 1 lemon
- 1/2 cup dry white wine or water
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
- 2 teaspoons kosher salt, or to taste
- 1 1/2 teaspoons freshly ground black pepper
- 1 quart Fish Stock
- 2 carrots, peeled and sliced
- Prepared horseradish