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Recipes
Beef Tenderloin with Aromatic Thai Spices
By BobD
Jean-Georges Vongerichten loves to cook beef tenderloin sous vide—a restaurant technique that home cooks can easi
- 1/4 cup plus 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- Four 8-ounce beef tenderloin steaks, about 1 1/2 inches thick
- 2 shallots, thinly sliced
- Eight 1-inch rosemary sprigs
- 10 thyme sprigs
- 7 kaffir lime leaves, chopped
- Six 1-inch strips of orange zest
- 2 tablespoons Asian fish sauce
- 1/3 cup low-sodium soy sauce
- 10 dried Thai chiles, coarsely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
SHAVED ASPARAGUS w/PARMESAN VINAIGRETTE
By BobD
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings
- Shaving asparagus with a vegetable peeler transforms the texture of a raw stalk into silky strips. This revelatory technique works well with all kinds of vegetables, from carrots to zucchini.
- 12 large asparagus spears (about 1 pound), trimmed and peeled
- 1/4 cup finely grated Parmesan plus a piece for shaving
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
CHEESE AREPAS (AREPAS DE QUESO)
By BobD
Stir together water, butter, sugar, and 1 tsp salt in a medium bowl with a wooden spoon
- YILED 24 PIECES
- The Colombian and Venezuelan small fried corn cakes called arepas have a distinctive roasty-toasty flavor. Fantastic topped with a dollop of almost anything.
- 2 1/2 cups warm water
- 2 tablespoons salted butter, melted
- 1 tablespoon sugar
- 2 cups white arepa flour
- 1/4 lb coarsely grated queso blanco
- 1/4 lb grated Parmigiano-Reggiano
SPICY GRILLD EGGPLANT SLICES
By BobD
1. Prepare a hot outdoor grill, or preheat a panini grill
- The Italians often fry the eggplant, but I prefer to grill it. You can use an outdoor grill or a panini grill. Serve this dish as part of an antipasto or as a side dish.
- 2 pounds eggplant, preferably the long Japanese variety
- 1/4 cup extra virgin olive oil
- Salt to taste
- 1/2 to 1 teaspoon red pepper flakes (to taste)
- 2 tablespoons chopped fresh mint
SAUSAGE, RED ONION & MUSHROOM PIZZA
By BobD
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 450F
- Piave is similar to, but a bit creamier than, Parmigiano-Reggiano. Look for it at Italian markets and specialty cheese stores.
- 1 16-ounce ball purchased fresh pizza dough
- 2/3 cup finely grated Piave or Parmesan cheese
- 2 1/4 teaspoons finely chopped fresh rosemary, divided
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 1/2 tablespoons olive oil, divided
- 2 1/2 hot Italian sausages, casings removed
- 1 small red onion, thinly sliced
- 7 ounces fresh wild mushrooms (such as stemmed shiitake, oyster, and chanterelle), thickly sliced
- 1 3/4 cups coarsely grated whole-milk mozzarella cheese (about 7 ounces), divided
- Chopped fresh parsley
ICEBURG LETTUCE w/BLUE CHEESE DRESSING
By BobD
Mash yogurt with blue cheese, lemon juice, a pinch of salt, and a grinding or two of pepper
- 8 SERVINGS
- 1 cup yogurt, preferably whole milk
- 1/2 cup crumbled blue cheese
- 1 tablespoon freshly squeezed lemon juice, or more as needed
- Salt and ground black pepper
- 1 head iceberg lettuce, cored and cut into 8 wedges
- 1/2 cup toasted and chopped hazelnuts, pecans or walnuts, optional.
RED SNAPPER w/MEXICAN VERACRUZ SAUCE
By BobD
In a large sauté pan, heat 1/4 cup of the olive oil over high heat
- 1/4 cup plus 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, pureed
- One 28-ounce can Italian tomatoes and their juices, pureed
- One 4-ounce can mild peeled green chilies, chopped and drained
- 2 bay leaves
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- One 3-3/4-ounce jar green olives stuffed with pimentos, drained, finely chopped
- 1/4 cup drained capers
- 1 pound boneless red snapper fillets, skin on
SMOKED SALMON & CUCUMBER BOATS
By BobD
Zest orange over a bowl. Cut away rind
- Yield: Makes 4 servings
- 1 large orange
- 6 ounces smoked salmon, cut into 1/2-inch squares
- 1 large tomato (about 1/4 pound), diced
- 2 green onions, thinly sliced
- 2 tablespoons chopped fresh basil
- 1 tablespoon olive oil
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 8 kirby (or Persian) cucumbers, peeled, halved lengthwise and seeded
- 1 1/4 cup reduced-fat sour cream
- 4 slices pumpernickel (or whole-wheat pitas)
CRAB & FENNEL SALAD w/BABY LETTUCES
By BobD
Finely grind fennel seeds in grinder, then whisk together with salt, pepper, and lemon juice in a small bowl
- 2 SERVINGS
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 tablespoons fresh lemon juice
- 2 tablespoons mild extra-virgin olive oil
- 1 small fennel bulb (6 to 8 oz), stalks cut off and discarded
- 1/4 lb jumbo lump crabmeat (about 1/2 cup), picked over
- 2 teaspoons chopped fresh chives
- 1 cup baby lettuces (preferably red, such as amaranth, lolla rossa, and red basil) or mache
- SPECIAL EQUIPMENT: an electric coffee/spice grinder; an adjustable-blade slicer; 2 (3-inch) metal entremet (pastry) rings at least 2 inches high or 2 clean empty cans with top and bottom removed
Chantilly Potatoes with a Parmesan Crust
By BobD
Maria Guarnaschelli likes to joke that when you cook French food on a regular basis, you need a cow in the backyard...
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Salt
- 1/2 cup cold milk
- 7 tablespoons unsalted butter, softened
- Freshly ground pepper
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese