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Recipes
WHOLE WHEAT PASTA DOUGH
By BobD
Fit the regular steel cutting blade in the bowl of the processor (these batches are too small for the dough blades ...
- Some of the first pastas in Italy made by the Etruscans and later Romans were made out of barley flour and chickpeas.
- 1 1 1 cup all-purpose flour
- 1 1 1 cup whole wheat flour
- 2 2 2 whole eggs
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 3 3 3 tablespoons water
POTATO LATKES
By BobD
Preheat oven to 400 degrees
- 2 1/2 pounds potatoes, peeled and quartered
- 2 large onions (use 1 1/2 cups grated; don't tamp down)
- 3 eggs, beaten
- 1 teaspoon baking powder
- 3/4 cup corn oil
- 1 cup flour
- 2 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 2 cups matzo meal
- 1/2 cup corn oil for frying
- Applesauce
- Sour cream
PANETTONE BREAD PUDDING
By BobD
Soak raisins in hot brandy 15 minutes, then drain
- 8 SERVINGS
- Because the bread is so eggy, it bakes into an extra-silky custard that contrasts with a generous expanse of buttery golden brown crispness on top. (Using a shallow pan is key.)
- 1/2 cup golden raisins
- 1/4 cup brandy, heated
- 1/2 stick unsalted butter, softened
- 1 lb panettone, sliced 1 inch thick
- 3/4 cup sugar
- 3 large eggs, lightly beaten
- 2 1/2 cups half-and-half
- 2 tablespoons pure vanilla extract
- ACCOMPANIMENT: lightly whipped heavy cream
FRITTATA w/GREENS
By BobD
1. Heat a large pot of water over high heat while you stem and wash the greens in two changes of water
- 1 1 1 pound Swiss chard (any color), beet greens, or spinach, stemmed and washed thoroughly
- Salt
- 2 2 2 tablespoons extra virgin olive oil
- 2 2 2 garlic cloves, minced
- Freshly ground pepper
- 8 8 8 large or extra-large eggs
- 2 2 2 tablespoons milk
LINGUINE w/BRUSSELS SPROUTS BARIGOULE
By BobD
Reserve a few outer layers of leaves from Brussels sprouts
- 4-6 SERVINGS
- A Provencale barigoule is almost always applied to artichokes, but nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.
- 1/2 lb Brussels sprouts, trimmed and any discolored leaves discarded
- 2 leeks (white and pale green parts)
- 3/4 lb Savoy cabbage (about 1/2 head), cored and sliced 1/4 inch thick
- 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, finely chopped
- 2/3 cup dry white wine
- 4 cups water
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves, divided
- 3/4 lb dried linguine
- 1/4 cup chopped flat-leaf parsley
- ACCOMPANIMENTS: extra-virgin olive oil for drizzling; grated parmesan
CHOCOLATE ANGEL FOOD CAKE
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- Remarkably moist and chocolatey, this angel food cake is wonderful served with vanilla yogurt and sliced strawberries.
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder plus more for dusting
- 1 1/2 cups sugar, divided
- 1/2 teaspoon salt, divided
- 12 large egg whites (1 1/2 cups), at room temperature 30 minutes
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- EQUIPMENT: a 10- by 4-inch tube pan with removable bottom
- ACCOMPANIMENTS: vanilla yogurt or lightly sweetened whipped cream; fresh berries
RAW TOMATILLO SALSA
By BobD
Wash the tomatillos well with warm water to remove the naturally sticky coating, which is bitter
- YIELD 1 CUP
- This chunky salsa is great on grilled meat, tostadas, or seafood. It can be made in less than a minute and should be used immediately.
- 4 large tomatillos, papery husks removed
- 2 tablespoons diced white onion
- 1 serrano chile, stemmed
- 8 sprigs cilantro, stemmed
- 1/2 teaspoon salt, or to taste
CLEMENTINE NEGRONI
By BobD
Place 3 whole peeled clementines and orange bitters in cocktail shaker and muddle until clementines are broken down
- 3 clementines, peeled
- 3 dashes of orange bitters
- 1/4 cup Hendrick's Gin*
- 1/4 cup Campari
- 3 tablespoons sweet vermouth
- Ice cubes
- 2 clementine slices (for garnish)
- Special equipment: cocktail shaker
STUFFED DUCK BREASTS SIENNESE
By BobD
1. Heat oven to 400 degrees
- 2 boneless duck breast halves
- 2 to 4 garlic cloves, finely chopped
- 2 teaspoons fennel seeds, crushed
- 2 teaspoons chopped fresh rosemary
- 1/4 cup freshly grated Parmesan
- Extra virgin olive oil, as needed
- Salt and black pepper to taste.
SOUTHERN FRIED QUAIL SALAD
By BobD
1. Prepare Ranch Dressing (below)
- SOUTHERN FRIED QUAIL SALAD WITH RANCH DRESSING
- (serves 4)
- Grilled or broiled quail are juicy morsels of heaven. When fried to golden perfection, as in this salad, it makes them nearly impossible to resist. Prop them atop of some mesclun, potatoes, and sliced
- The main ingredient of ranch dressing is buttermilk, once upon a time the by-product of making butter. Today, buttermilk is made from skim or low-fat milk, with added enzymes to thicken it.
- Ranch Dressing (recipe follows)
- 8 boneless quail backbone and 2 wing joints removed, and split
- 1 cup buttermilk
- 6 ounces mesclun
- 12 ounces yellow fingerling potatoes, boiled until tender and cut into 1/2-inch slices
- 4 ounces small white mushrooms, trimmed, wiped, and sliced
- Peanut oil, for frying
- 1 cup flour
- Salt and freshly ground black pepper to taste
- Pinch of cayenne