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Recipes
RISOTTO w/RADICCHIO
By BobD
1. In a large heavy saucepan or skillet, soften the onion in the butter
- 1 small onion, chopped
- 4 tablespoons unsalted butter
- 1 1/2 cups Italian Arborio rice
- 1 cup finely chopped raddichio leaves
- 1 cup dry light Italian white wine
- 4 to 6 cups homemade chicken stock
- Coarse salt and freshly ground pepper to taste
- 1/4 cup heavy cream
- 1/3 to 1/2 cup freshly grated Parmesan cheese.
Ginger and Pear Upside-Down Cake
By BobD
Preheat the oven to 350°
- 2 sticks unsalted butter, softened
- 4 medium, very firm Bosc pears—peeled, cored and cut into eighths
- 1/2 cup packed light brown sugar
- 1/4 cup plus 2 tablespoons honey
- 2 tablespoons minced crystallized ginger
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 1/4 cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup milk
CHICKEN BREAST SANDS w/CARM ONIONS & CRESS
By BobD
Whisk first 4 ingredients in small bowl
- 6 SERVINGS
- 1/2 cup mayonnaise
- 1 tablespoon fresh lime juice
- 1 teaspoon hot smoked Spanish paprika*
- 1 garlic clove, pressed
- 2 tablespoons extra-virgin olive oil plus more for brushing on rolls
- 2 tablespoons vegetable oil
- 2 pounds onions, halved lengthwise, thinly sliced crosswise (about 7 cups)
- 3 (8-ounce) skinless boneless chicken breast halves, cut crosswise in half
- 6 sourdough sandwich rolls or twelve
- 1/2 -inch-thick slices sourdough bread
- 3 cups (lightly packed) watercress or arugula
MANGO RADICCHIO CAPRESE SALAD w/BASIL VIN.
By BobD
Blend chopped basil, oil, and vinegar in mini processor until most of basil is pureed
- 4 SERVINGS
- Mangoes take the place of tomatoes, so you don't have to wait until summer to enjoy this much-loved Italian salad.
- 1/3 cup chopped fresh basil plus 8 whole large basil leaves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic vinegar
- 8 radicchio leaves, thick ends trimmed
- 2 large mangoes, peeled, halved, thinly sliced
- 8 1/4 -inch-thick slices fresh mozzarella cheese (from one 8-ounce ball)
SPANISH MONKFISH WITH PINE NUT SAUCE
By BobD
Preheat the oven to 350°F
- While hake or monkfish is traditionally used for this Catalan dish, you can substitute cod, sea bass, flounder, or another firm white fish.
- 1/2 cup pine nuts
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 1 teaspoon sweet paprika
- 1 tablespoon finely minced garlic
- 1/4 cup fresh bread crumbs
- Pinch of saffron threads, warmed and crushed (optional)
- 1 1/2 cups peeled, seeded, and chopped tomatoes
- 1 cup fish stock or dry white wine
- Salt and freshly ground black pepper
- 1 1/2 pounds firm white fish fillet, cut into 8 pieces
- 1 cup English peas, cooked until tender-crisp (optional)
- 1/4 cup chopped fresh flat-leaf parsley or mint
MINI WILD MUSHROOM FRITTATAS
By BobD
Heat the oil in a medium skillet
- 2 tablespoons olive oil
- 1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
- 1 1/2 teaspoons kosher salt
- 6 eggs
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup grated Muenster cheese
- 1/3 cup grated sharp white cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated mozzarella
- 1/3 cup cream cheese, cut in 1/4-inch dice
Plum Cobbler
By BobD
To vary the filling here, use 4 pounds of stone fruit (peaches, nectarines and apricots) cut into large wedges; or ...
- 4 pounds plums, cut into 1-inch cubes
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 2 cups all-purpose flour
- 1/2 cup cornmeal
- 3/4 cup sugar
- 2 tablespoons minced candied ginger
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 sticks cold unsalted butter, cubed
- 3/4 cup milk
GREEK FISH SOUP "KAKAVI"
By BobD
Discard any mussels that do not close to the touch, then scrub the mussels under running water and remove their bea...
- 12 6 as a first course, 6 as a main course
- 2 2 2 lb mussels
- 4 4 4 lb assorted thick fish fillets such as bass, flounder, halibut, haddock, snapper, cod and grouper
- 1/2 1/2 1/2 cup olive oil
- 2 2 2 cups sliced yellow onions
- 1 1 1 cup sliced leeks, carefully washed
- 4 4 4 cloves garlic, finely minced
- 2 2 2 celery stalks, chopped
- 1 1/2 1 1/2 1/2 cups peeled, seeded and chopped tomatoes (fresh or canned)
- 4 4 4 fresh thyme sprigs
- 1 1 1 bay leaf
- 1/2 1/2 1/2 cup chopped fresh flat-leaf (Italian) parsley
- 1 1 1 cup dry white wine
- 7 7 7 cups water
- 1 1 1 lb shrimp, peeled and deveined
- Fresh lemon juice
SHAVED FENNEL & WILD MUSH SALAD
By BobD
Combine the lemon juice and olive oil in a small bowl
- 4 teaspoons lemon juice
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper to taste
- 4 very fresh fennel bulbs, tough outer layers removed
- 4 fresh chanterelle or white mushrooms, brushed clean
- Parmesan Reggiano
GRILLED SALMON w/ASPARAGUS & ONIONS
By BobD
Prepare grill for direct grilling
- 1/2 tsp. paprika
- 6 salmon fillets (6 to 8 oz. each)
- 1/3 cup bottled honey-Dijon marinade or barbecue sauce
- 1 bunch of fresh asparagus spears, ends trimmed
- 1 large red or sweet onion, cut into 1/4-inch slices
- 1 tbsp. olive oil
- Salt and black pepper