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Recipes
WINTER SQUASH PUREE w/TAHINI
By BobD
1. Preheat the oven to 425 degrees
- This popular appetizer from the Middle East is a sort of sweet-tasting hummus, in which winter squash substitutes for chickpeas.
- 2 1/2 pounds winter squash, like butternut
- 1/3 cup sesame tahini, stirred if the oil has separated out
- 2 large garlic cloves, halved, with green shoots removed
- Salt to taste
- 2 to 4 tablespoons freshly squeezed lemon juice, to taste
- 1/2 teaspoon cumin seeds, lightly toasted and ground
- Pomegranate seeds and extra virgin olive oil for garnish
GARLIC BROTH SOUP
By BobD
1. Bring a medium saucepan full of water to a boil
- 2 heads garlic
- 2 quarts water
- 1 tablespoon olive oil
- A bouquet garni made with a bay leaf, a couple of sprigs each of thyme and parsley and a fresh sage leaf
- Salt to taste
GINGERBREAD COOKIES
By BobD
1. Mix together the ginger, cinnamon, cardamom, nutmeg, cloves, baking soda and salt and set aside
- 2 1/2 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup molasses
- 1/2 cup white sugar
- 2 tablespoons water
- 1 large egg
- 3 cups unbleached or white presifted all-purpose flour
BACON & CASHEW CARAMEL CORN
By BobD
Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop
- YIELD 15 CUPS
- 1/2 cup popcorn kernels
- 2 tablespoons vegetable oil
- 6 ounces bacon, chopped
- 1/2 cup unsalted raw cashews (one 2.5-ounce package)
- 1 teaspoon coarse kosher salt or coarse sea salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup heavy whipping cream
- 1 oolong tea bag
- Nonstick vegetable oil spray
- 1 1/2 cups sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
PENNE w/ARTICHOKES & SHIITAKE
By BobD
Remove and discard all the leaves of the artichokes and slice off the fuzzy choke, leaving only the thick, round fl...
- 6 large artichokes
- Juice of 1 lemon
- 8 ounces shiitake mushrooms
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary leaves
- Salt and freshly ground black pepper
- 1 pound penne
- Freshly grated Parmesan cheese
HONEYED RED ONION CONFIT
By BobD
Heat oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then cook onions, stirring...
- In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey.
- 3 tablespoons vegetable oil
- 2 1/4 lb red onions, halved lengthwise, then thinly sliced
- 1 cup golden raisins
- 1/2 cup mild honey
- 1 1/2 teaspoons ground ginger
- 1 1/4 teaspoons cinnamon
ROASTED WINTER VEGGIE BAKLAVA
By BobD
Preheat oven to 425F with racks in upper and lower thirds
- 6 SERVINGS
- 1/2 cup walnuts (2 oz), toasted (see Tips)
- 1/4 cup fine dry plain bread crumbs
- 1 lb Yukon Gold potatoes
- 2 medium fennel bulbs, trimmed, reserving fronds, bulbs halved and sliced lengthwise 1/4 inch thick
- 3/4 lb parsnips (3 medium), sliced diagonally 1/3 inch thick
- 1/2 lb carrots (3 medium), sliced diagonally 1/3 inch thick
- 1 large onion, halved and sliced
- 3/4 cup olive oil, divided
- 2/3 cup water
- 1/3 cup chopped dill
- 8 (17- by 12-inch) phyllo sheets, thawed if frozen
- EQUIPMENT: a shallow 3-quart oval or rectangular baking dish
GINGERED FISH & WATERCRESS SOUP
By BobD
Soak mushrooms in 1/2 cup hot water until softened, about 20 minutes
- 4 SERVINGS
- 1/2 ounce dried Chinese black mushrooms or dried shiitake mushrooms
- 1/2 cup hot water
- 1 1/2 teaspoons peanut oil
- 1 teaspoon oriental sesame oil
- 3 green onions, minced
- 2 large garlic cloves, minced
- 1 tablespoon plus 1 teaspoon minced, peeled fresh ginger
- 3 cups canned low-salt chicken broth
- 1/4 cup bottled clam juice
- 1 tablespoon dry Sherry
- 1 tablespoon soy sauce
- 1/2 pound catfish or other white-flesh fish fillets, cut into 3/4-inch cubes
- 3 large bunches watercress, trimmed
Cold Sesame Noodles with Summer Vegetables
By BobD
by The Bon Appétit Test Kitchen
- 1/3 cup unseasoned rice vinegar
- 1/3 cup vegetable oil
- 1 tablespoon Sriracha (hot chili sauce)
- 1 tablespoon toasted sesame oil
- 8 cups matchstick-size pieces mixed summer vegetables (such as carrots, radishes, cucumbers, and bell peppers; about 1 1/4 pounds)
- Kosher salt, freshly ground pepper
- 8 ounces buckwheat soba (Japanese-style noodles) or vermicelli noodles
- 1 cup (loosely packed) cilantro leaves with tender stems
- 3 scallions, thinly sliced
- 1 tablespoon black or white sesame seeds
Easy Short Ribs Braised in Red Wine
By BobD
"A good sauce is the bridge between the meat and the wine," says Ken Frank
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 1 large celery rib, finely chopped
- 1 large carrot, finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- One 750-milliliter bottle dry red wine
- 2 cups veal or chicken stock
- 2 tablespoons vegetable oil
- Four 2-inch-thick, flanken-cut short ribs with bone (2 3/4 pounds)
- Salt and freshly ground pepper
- Buttered egg noodles, for serving