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Recipes
SMOKED SALMON & CARAM ONION OMELETTE
By BobD
In a medium bowl, beat the eggs with the salt and pepper just until blended
- Cantaloupe and honeydew melon wedges make a refreshing partner.
- 4 eggs
- Salt and freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil
- 1 large white onion, chopped
- 1 tablespoon unsalted butter
- 2 ounces smoked salmon, finely diced
- 2 tablespoons sour cream
- Minced fresh chives for garnish
- Toasted bagels for serving
Open-Face Grilled Eggplant Sandwiches
By BobD
Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but...
- Eight 1/2-inch-thick slices of peasant bread
- Extra-virgin olive oil, for brushing
- One 1 1/4-pound eggplant, sliced crosswise 1 inch thick
- Salt and freshly ground black pepper
- 4 plum tomatoes, sliced crosswise 1/4 inch thick
- 1/2 pound buffalo mozzarella, sliced 1/4 inch thick
- 8 large basil leaves, torn
- Coarse sea salt
WHIPPED POTATO & WILD MUSH NAPOLEON
By BobD
Peel three of the potatoes, cut them in small chunks and place them in a saucepan with cold water to cover
- 4 medium-large Idaho potatoes, about 2 1/4 pounds
- 3/4 cup milk
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons each chopped fresh parsley, tarragon and chives
- 4 tablespoons olive oil
- 1/2 pound chopped fresh wild mushrooms, like portobello, cremini, oyster, shiitake - or a mixture
- Salt and freshly ground black pepper to taste
- 1 to 1 1/2 cups vegetable oil, like canola or peanut, for deep-frying
PARSLEYED BABY SQUID
By BobD
Separate the tube from the squid head by pulling it gently
- 3 lb baby squid, cleaned
- Salt and freshly ground pepper
- 3 pinches grated nutmeg
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 3 tablespoons minced flat-leaf Italian parsley
BONELESS TURKEY BREASTS ITALIAN STYLE
By BobD
1. To brine the turkey: In a medium saucepan, bring 2 quarts water to a boil with the salt and sugar
- FOR BRINING THE TURKEY:
- 1 cup kosher salt
- 1 cup sugar
- 2 boneless turkey breasts, 3
- to 4 1/2 pounds each
- For the glaze:
- 8 heads garlic, lightly smashed but intact
- 4 teaspoons extra virgin olive oil
- 1/2 cup honey
- 1 tablespoon kosher salt
- 1 tablespoon pepper
- 1 tablespoon thyme leaves.
Apple Bread Pudding
By BobD
In a reality-TV moment that shocked us all, Tre Wilcox of Top Chef Season 3 was eliminated after preparing a dense,...
- 1 pound brioche, cut into 1-inch pieces (12 cups)
- 5 tablespoons unsalted butter
- 2 large Granny Smith apples—peeled, cored and cut into 1/2-inch pieces
- 1 cup sugar
- 1/2 teaspoon cinnamon
- 1/4 cup Calvados or other brandy
- 4 large eggs, beaten
- 3 cups milk
- 1 vanilla bean, split and seeds scraped
- Whipped cream or crème fraîche, for serving
SPAGHETTI w/TOMS, BASIL, OLIVES & MOZZARELLA
By BobD
In a large glass or stainless-steel bowl, combine the chopped tomatoes with the mozzarella, basil, olives, balsamic...
- 2 2 6), pounds vine-ripened tomatoes (about 6), chopped
- 3/4 3/4 1/4-inch pound salted fresh mozzarella cheese, cut into 1/4-inch cubes, at room temperature
- 1 1/4 1 1/4 1/4 cups chopped fresh basil
- 1/2 1/2 1/2 cup halved and pitted black olives
- 4 4 4 teaspoons balsamic vinegar
- 1 1/4 1 1/4 1/4 teaspoons salt
- 1/2 1/2 1/2 teaspoon fresh-ground black pepper
- 1 1 1 pound spaghetti
- 1/2 1/2 1/2 cup olive oil
- 3 3 3 cloves garlic, minced
GALICIAN PORK & VEGETABLE STEW
By BobD
Place garbanzos in large bowl
- 8 SERVINGS
- Traditionally, the broth, meats, and vegetables are all served separately, but feel free to serve everything in the same bowl. The beans need to soak overnight, so start this recipe one day ahead.
- 1 1/2 cups dried garbanzo beans* (chickpeas; about 9 1/2 ounces)
- 1 1 1/2-pound rack baby back pork ribs, cut into 3-rib sections
- 1 to 1 1/4 pounds ham, cut into 3 x 2 x 3/4-inch pieces
- 1 1-pound smoked ham shank
- 1 pound fully cooked smoked Spanish chorizo,** cut into 1/2-inch-thick rounds
- 1 pound skirt steak, cut crosswise into 8 pieces
- 8 ounces 1/3-inch-thick slices pancetta (Italian bacon), coarsely chopped
- 16 cups water
- 5 large leeks (white and pale green parts only), halved lengthwise, cut crosswise into 1-inch pieces
- 3 pounds 3-inch-diameter white skinned potatoes, peeled, halved
- 1 pound kale (2 large bunches), center ribs removed, cut crosswise into 3/4-inch-wide strips (about 16 cups)
YOGURT BALLS
By BobD
Line a strainer with cheesecloth, place it over a bowl and add the yogurt
- 4 cups whole-milk yogurt, sheep's milk, if possible
- 4 tablespoons fresh thyme, minced
- 2 tablespoons fresh rosemary, minced
- 1 teaspoon crushed fennel seeds
- 2 teaspoons kosher salt
- 1 cup extra-virgin olive oil
- 1/8 teaspoon chili-pepper flakes
- 1 bulb fennel, sliced thinly
- 1/8 cup fresh fennel fronds, minced
- 4 fresh bay leaves
- 2 teaspoons black peppercorns
Slow Cooker Sunday Sauce on Spaghetti
By BobD
In a large skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
- Salt and freshly ground black pepper
- 1 pound sweet Italian sausages
- 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1 large onion, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 cup dry red wine
- One 28-ounce can whole tomatoes, chopped, juices reserved
- One 28-ounce can tomato puree
- 2 thyme sprigs
- 1 rosemary sprig
- 1/2 cup water
- 2 pounds spaghetti
- Freshly grated pecorino cheese, for serving