BobD's profile page
Recipes
Summer Radishes with Chèvre, Nori and Smoked Salt
By BobD
Trim the greens from half of the radishes and reserve for another use
- 28 assorted radishes, greens attached
- 1/2 cup fresh goat cheese (4 ounces), softened
- 1 sheet of nori, cut into 1/2-inch pieces with scissors
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon Banyuls or other red wine vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons vegetable oil
- Smoked sea salt, for sprinkling
Kale & Raw Vegetable Salad w/Goat Cheese Dressing
By BobD
1. Make the dressing: In a medium bowl, whisk the mayonnaise until smooth
- Goat Cheese Dressing:
- Kale and Raw Vegetable Salad with Goat Cheese Dressing
- Recipe adapted from Vitaly Paley and Ben Bettinger, Imperial, Portland, OR
- Yield: 4 servings
- 1/2 cup mayonnaise
- 1 tablespoon crumbled goat cheese
- 1 teaspoon apple cider vinegar
- 1/2 teaspoon finely chopped fresh thyme leaves
- 1/2 teaspoon finely chopped chives
- Salt and freshly ground black pepper
- Salad:
- 1 large bunch kale--tough stems removed, leaves stacked, rolled and sliced crosswise into thin strips
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 large carrot, peeled and shaved into long ribbons with a vegetable peeler
- 1/2 large zucchini, shaved into long ribbons with a vegetable peeler
- Salt and freshly ground black pepper
- 1/4 cup roasted, salted sunflower seeds
- 1/4 cup crumbled goat cheese
STUFFING-CHESTNUT, LEEK & APPLE
By BobD
Preheat oven to 350F with racks in upper and lower thirds
- 8 SERVINGS
- Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic.
- 6 cups (1/2-inch) white bread cubes (preferably from a pullman loaf; crust discarded)
- 3 large leeks (white and pale green parts only), cut into 1-inch pieces (4 cups)
- 1 stick unsalted butter
- 2 celery ribs, sliced 1/4 inch thick
- 1 teaspoon chopped thyme
- 2 Granny Smith apples, peeled and cut into 1/2-inch cubes
- 3 cups bottled peeled roasted chestnuts (14 to 16 oz), halved
- 1 cup heavy cream
- 1/2 cup chopped flat-leaf parsley
- Beneath a crunchy crust is an amalgam of yielding bread, meaty chestnuts, and softened celery, apple, and leeks.
BAKED APPLES w/CANDIED WALNUTS
By BobD
Put oven rack in middle position and preheat oven to 450F
- 4 SERVINGS
- 2 Gala or Golden Delicious apples
- 1/2 tablespoon unsalted butter
- 1/4 cup plus 1/2 tablespoon sugar
- 1/4 teaspoon salt
- 1/2 cup walnut pieces, toasted
- 1/4 cup cup thick yogurt (preferably Greek), sour cream, or creme fraiche
- 2 teaspoons honey plus additional (optional) for drizzling
PENNE IN CREAM SAUCE w/SAUSAGE
By BobD
Melt butter with oil in heavy large skillet over medium-high heat Add onion and garlic and sauté until golden b
- 6 SERVINGS
- 1 tbsp butter
- 1 tbsp olive oil
- 1 onion (thinly sliced)
- 3 garlic cloves (minced)
- 1 lb sweet italian sausage (casings removed)
- 5/8 cup dry white wine
- 14-1/2 oz peeled tomatoes (diced peeled tomatoes with juices)
- 1 cup cream (whipping)
- 6 tbsp italian parsley (chopped)
- 1 lb penne pasta
- 1 cup freshly grated parmesan (cheese)
FARFALLE w/ARUGULA & WHITE BEANS
By BobD
Bring a pot of water to a boil; add a generous amount of salt
- 4 SERVINGS
- Coarse salt and freshly ground pepper
- 12 ounces farfalle
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- 4 garlic cloves, thinly sliced
- 1 pound baby arugula
- 1 can (15 1/2 ounces) cannellini beans, drained and rinsed
- 1/3 cup walnut pieces, toasted for garnish
FARMHOUSE BUTTERNUT SQUASH SOUP
By BobD
Cook bacon in a 4- to 6-qt heavy pot over medium heat until crisp
- 6 SERVINGS
- Green apple and a dash of cider vinegar provide just the right amount of tart balance in this slightly sweet, down-home soup topped with homemade bacon bits.
- 4 bacon slices
- 4 large garlic cloves, chopped
- 1 teaspoon caraway seeds
- 2 lb butternut squash, peeled, seeded, and chopped
- 1/2 lb carrots, chopped
- 1 Granny Smith apple, peeled, cored, and chopped
- 3 thyme sprigs
- 2 Turkish bay leaves or 1 California
- 3 1/2 cups reduced-sodium chicken broth
- 2 cups water
- 1 to 1 1/2 teaspoons cider vinegar
BUCATINI w/ONION, BACON & TOMATO
By BobD
Drain the canned tomatoes; save all the juices
- 6 SERVINGS
- One 28-ounce can Italian plum tomatoes, preferably San Marzano
- 1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus 1 tablespoon for the pasta pot
- 4 cups 1/4-inch-thick onion slices (about pound)
- 4 tablespoons extra-virgin olive oil, plus more for serving
- 4 plump garlic cloves, peeled and crushed
- 6 ounces guanciale, pancetta, or bacon, cut in 1/2-inch pieces
- 1/2 teaspoon peperoncino flakes
- 1 pound bucatini or perciatelli
- 1 cup grated Pecorino Romano plus more for passing
SOY POACHED ROAST CHICKEN
By BobD
In stockpot or narrow 6-quart pot, combine soy sauce, rice wine, 2 cups water, star anise, sugar and ginger
- 3 cups mushroom soy sauce
- 3 cups mei kuei lu chiew or any floral off-dry white wine, like gewurztraminer or muscat
- 2 star anise
- 1 14-ounce box yellow rock sugar, crushed, or 1 cup white sugar
- 3 ounces ginger, cut into slices and bruised with side of knife
- 10 scallions
- 1 chicken, 2 1/2 to 3 pounds
CHOCOLATE-HAZELNUT PUDDING
By BobD
Stir cornstarch with 1/2 cup of the milk in a bowl until cornstarch completely dissolves
- If you can't find hazelnut-flavored chocolate, substitute 1/4 cup Nutella and use 3 1/2 tablespoon cornstarch instead of 2; the result will be milder in taste.
- 2 tablespoon cornstarch
- 2 cups 2 percent milk
- 3 ounces gianduja (hazelnut-flavored dark chocolate), broken into small pieces
- 2 tablespoon sugar
- 1/8 teaspoon salt