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Recipes
LINGUINE w/BACON & SWISS CHARD
By BobD
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 6 SERVINGS
- 1 pound linguine
- 12 ounces bacon, cut crosswise into 1/2-inch slices
- 1 very large red onion, halved, sliced (about 6 cups)
- 2 large bunches Swiss chard, stemmed, chopped (about 12 cups)
- 1 tablespoon balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- 2/3 cup grated Parmesan cheese
SALMON FILLETS w/TOMATILLO SALSA
By BobD
1. If using fresh tomatillos, cover with water in a saucepan, bring to a boil, reduce the heat and simmer 10 minute...
- Tomatillos have an acidic flavor that goes beautifully with salmon. The colors are great together too. Be sure to seek out wild salmon.
- 1/2 pound fresh tomatillos, husked, or 1 13-ounce can, drained
- 1 to 3 jalapeño or serrano chiles, roughly chopped
- 1 thick slice of onion, roughly chopped
- 1 large garlic clove, roughly chopped
- Salt to taste
- 16 sprigs cilantro, plus chopped cilantro for garnish
- 1 tablespoon extra virgin olive oil or canola oil
- 1 cup vegetable or chicken stock
- 1 1/2 pounds salmon fillets
- Freshly ground pepper
HUNGARIAN PLUM DUMPLINGS
By BobD
Cook potatoes for dough: Cover potatoes with salted cold water (1 tablespoon salt for 2 quarts water) in a large s...
- Dessert dumplings play a cherished role in Hungary. The tender dough, similar to Italian potato gnocchi, forms a pillowy ball around lightly sweetened plums. The finishing touch? A buttery mixture of
- For dough
- 1 pound russet (baking) potatoes (2 large), left unpeeled
- 2/3 cup all-purpose flour
- 3/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 2 large egg yolks
- For crumbs and filling
- 1 stick (1/2 cup) unsalted butter, divided
- 1/2 cup fine fresh bread crumbs (from 1 slice firm white sandwich bread)
- 1/2 cup walnuts (2 ounces), chopped
- 1/4 cup plus 3 tablespoons sugar, divided
- 3/4 teaspoon cinnamon, divided
- 3/4 pound firm-ripe red, black, or prune plums, pitted and cut into 1/4-inch dice
- Equipment:a potato ricer; a 3 1/2-inch round cookie cutter
Berry Crisp with Vanilla-Goat Cheese Mousse
By BobD
1. Preheat the oven to 375
- Berries:
- 1 pound strawberries, hulled and quartered
- 1 cup blueberries
- cup packed light brown sugar
- 1 tablespoon cornstarch
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons Marsala wine
- vanilla bean, split and seeds scraped away and reserved
- Topping:
- cup sliced almonds
- cup almond meal (or flour)
- cup all-purpose flour
- cup packed light brown sugar
- Pinch kosher salt
- 4 tablespoons unsalted butter, cut into small cubes
- Mousse:
- 8 ounces fat-free fromage blanc
- 4 ounces goats-milk cheese (che)
- cup granulated sugar
- 1 vanilla bean, split and seeds scraped
- 1 teaspoon vanilla extract
BAKED HALIBUT w/TOMATO CAPER SAUCE
By BobD
For the baked halibut: 1 recipe tomato-caper sauce, above 6 6-ounce halibut fillets (Choose Pacific halibut over ...
- This is a pungent Provencale tomato sauce that goes well with any type of robust fish.
- 1 1 1 tablespoon extra virgin olive oil
- 1/2 1/2 1/2 medium onion, finely chopped
- 4 4 4 plump garlic cloves, minced or mashed in a mortar and pestle
- 1/4 1/4 1/4 cup capers, drained, rinsed and finely chopped or mashed with the garlic in a mortar and pestle
- 2 2 1 pounds tomatoes, peeled, seeded and finely chopped, or 1 (28-ounce) can diced tomatoes with juice
- to preferably kosher salt, and freshly ground pepper to taste
- Pinch Pinch of sugar
- 1 1 1 teaspoon chopped fresh thyme leaves
- 1 1 1 tablespoon slivered fresh basil leaves
- 2 1/2 1/2 cups
ESCABECHE w/SUMMER VEGETABLES
By BobD
Place the mussels in a deep pan, cover tightly and cook over medium heat for about 2 minutes or until they open
- 1 pound mussels, well scrubbed with beards removed
- 1/2 cup olive oil
- 2 large leeks, cleaned, trimmed and cut coarsely (about 2 cups)
- 2 cups cubed onions
- 2 tablespoons finely chopped garlic
- 2 small eggplants, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
- 3 large sweet peppers, cored, seeded and cut into large cubes
- 2 medium-size zucchini, about 3/4 pound, trimmed, washed and cut into 3/4-inch cubes
- 6 plum tomatoes, cored and cut into 1/2-inch cubes
- Salt and freshly ground pepper to taste
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 sprigs fresh thyme or 1/2 teaspsoon dried
- 2 bay leaves
- 24 cured black nicoise or Moroccan olives
- 4 tablespoons red wine vinegar
- 1 tablespoon balsamic vinegar
- 1/4 cup drained capers
- 1 lemon cut into 12 thin slices, seeds removed
- 3/4 pound mahi-mahi fillets, skinless, cut into 1-inch cubes
- 3/4 pound monkfish fillets, cut into 1-inch cubes
- 1 pound medium-size shrimp, cleaned and peeled
- 1/2 cup chopped parsley or coriander
GREEN GARLIC CAESAR SALAD w/ANCH CROUTONS
By BobD
Make croutons: Heat 3 tablespoons oil in a large skillet over medium heat
- 2-4 SERVINGS
- 1/2 cup olive oil
- 7 anchovy fillets, finely chopped
- 1 large head green garlic (outer layer, stalk and root end removed) or substitute 3 large garlic cloves, finely chopped
- 3 ounces crusty day-old bread in 3/4-inch cubes (about 2 cups)
- 1/8 teaspoon kosher salt, more to taste
- 1/2 teaspoon ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 large eggs
- 2 large or 3 small heads romaine lettuce, separated into leaves and torn into pieces, if desired (about 10 cups)
- 3/4 cup Parmesan cheese, grated.
TAGLIATELLE w/MUSSELS & PEAS
By BobD
1. Bring a small pot of salted water to a boil, add peas, cook 2 minutes and drain
- Salt
- 1 cup fresh English peas (about 1 pound in pods)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 4 large shallots, sliced vertically paper-thin
- Freshly ground black pepper
- 60 mussels, about 2 pounds, debearded, scrubbed
- 24 basil leaves, torn
- 2 cups dry white wine with good acidity
- 1 pound fresh tagliatelle or fettuccine
- 1/4 cup dry bread crumbs.
GRILLED LIME-CURRY HANGER STEAK
By BobD
Make chutney: Stir together honeydew, cucumber, onion, lime juice, cilantro, jalapeno and 1/4 teaspoon salt
- For chutney:
- Grilled Lime-Curry-Rubbed Hanger Steak with Fresh Melon-Cucumber Chutney
- Yield: Makes 4 to 6 serving
- 2 cups chopped firm-ripe honeydew melon (10 ounces)
- 1/3 seedless cucumber, peeled and chopped (about 3/4 cup)
- 1/2 cup chopped red onion
- 3 tablespoons fresh lime juice
- 1/4 cup chopped cilantro
- 1 to 2 teaspoons minced fresh jalapeno including seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- For steak:
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- 1 tablespoon curry powder
- 2 pounds (1-inch-thick) hanger steak or chuck blade steaks
Glazed Pork Tenderloin with Cumin-Spiked Corn Puree
By BobD
Emmanuel Piqueras sampled a suckling pig dish in the Andean village of Huarocondo, which inspired this tangy, sligh...
- 3 large tomatillos or 1/2 pound cape gooseberries, husked and chopped
- 3 jalapeños, seeded and chopped
- 2 scallions, chopped
- 1/2 teaspoon chopped rosemary
- 4 garlic cloves, minced
- 7 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon honey
- Two 1-pound pork tenderloins
- 3 cups fresh corn kernels (from 6 ears of corn)
- 1/2 yellow bell pepper, chopped
- 1 medium red onion, cut into 1/3-inch dice
- 1/4 pound smoked ham, cut into 1/3-inch dice
- 1/4 cup plus 2 tablespoons pisco or other brandy
- 2 1/2 cups vegetable stock
- 2 tablespoons chopped parsley
- 1/4 teaspoon ground cumin
- Salt and freshly ground pepper