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Recipes
STUFFING-CORN BREAD & CHOURICO
By BobD
Preheat oven to 350F with racks in upper and lower thirds of oven
- 8 SERVINGS
- Skillet corn bread
- 1/4 lb Spanish chorizo (cured spiced pork sausage), casing removed and sausage chopped
- 2 tablespoons vegetable oil
- 2 medium onions, coarsely chopped (3 cups)
- 4 celery ribs, coarsely chopped (3 cups)
- 2 tablespoons chopped garlic
- 1 teaspoon dried oregano
- 1 cup reduced-sodium chicken broth
- 1 large egg
RSTD SWEET POT ROUNDS w/GARLIC OIL
By BobD
ROAST SWEET POTATOES: Preheat oven 450F with rack in upper third
- 8 SERVINGS
- FOR SWEET POTATOES
- 3 large garlic cloves
- 1/4 cup olive oil
- 2 1/2 lb sweet potatoes, peeled and sliced into 1/2-inch-thick rounds
- FOR FRIED SAGE
- 1/3 cup olive oil
- 24 fresh sage leaves
CHOCOLATE AMARETTI CAKE
By BobD
Preheat the oven to 350 degrees F
- 6 SERVINGS
- Butter-flavored nonstick cooking spray
- 3/4 cup semisweet chocolate chips
- 1 cup slivered almonds
- 1 cup (about 2 ounces) baby amaretti cookies
- 1/2 cup unsalted butter (1 stick), at room temperature
- 2/3 cup sugar
- 2 teaspoons grated orange zets (from approximately 1 orange)
- 4 large eggs
- 2 About 2 tablespoons unsweetened cocoa powder, for sifting
PEPPERED LAMB BURGERS w/ HOT TOMATO JAM
By BobD
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high
- 4 SERVINGS
- "Hot Tomato" Jam
- 4 cups ripe tomatoes, peeled, cored, and roughly chopped (for best results, use a variety of tomatoes)
- 1/3 cup sugar
- 3 tablespoons finely minced fresh ginger
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon hot pepper sauce
- 3 tablespoons fresh basil, cut into chiffonade
- Salt
- Patties
- 1 1/3 pounds freshly ground lamb
- 2 tablespoons five-peppercorn blend, cracked or very coarsely ground
- 1 garlic clove, finely minced
- 2 tablespoons sesame oil
- 1/4 cup Merlot
- Salt
- Olive oil, for brushing on the grill rack
- 4 hamburger buns, split
- 4 red leaf lettuce leaves
MOZZARELLA, SALMON & BASIL PINWHEELS
By BobD
Cover a 10-by-15-inch baking sheet with 2 large pieces of plastic wrap
- 1 pound fresh mozzarella, diced
- 1 cup milk
- 6 ounces smoked salmon, very thinly sliced
- 30 large basil leaves
Spaghetti with Escarole and Bacon
By BobD
Crisp bacon complements escarole so well that you may be tempted to sauté the greens in the bacon fat, but don't d...
- 1/4 pound sliced bacon, cut crosswise into thin strips
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 teaspoon red-pepper flakes
- 1 1/2 teaspoons anchovy paste
- 1 head escarole (about 1 1/2 pounds), leaves cut into 1/2-inch strips (about 3 quarts)
- 2/3 cup canned low-sodium chicken broth or homemade stock
- 1/2 teaspoon salt
- 3/4 pound spaghetti
- 1/3 cup grated Parmesan, plus more for serving
- 1 tablespoon butter
CHERRY CHOCOLATE CHIP
By BobD
Preheat oven to 375F. Whisk together flour, baking powder, cinnamon, and salt in a small bowl
- YIELD 5 DOZEN
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 12 oz semisweet chocolate chips
- 1 cup dried tart cherries
BUCKWHEAT CREPES w/SPINACH & EGG
By BobD
In France the crepe is made on a large, flat, hot griddle, and the egg is cracked right on top of it
- These are easy crs to make. If you keep them in the freezer, you can pull one out and top it with blanched spinach and a fried or poached egg for a quick and delicious meal.
- 1 cup 1 cup low-fat (2 percent) milk
- 1/3 cup 1/3 cup water
- 3 large 3 large eggs
- 1/2 teaspoon 1/2 teaspoon salt
- 2/3 cup 2/3 cup buckwheat flour
- 1/2 cup 1/2 cup unbleached white flour
- 3 tablespoons 3 tablespoons canola oil
- Yield: About 12 8-inch crs
- Advance preparation: These freeze well for several weeks. Stack them between pieces of wax paper or parchment, and wrap airtight before freezing. You can make and refrigerate them up to a day ahead of serving.
PEACH/NECTARINE & BLUEBERRY CRUMBLE
By BobD
1. In a large bowl, mix together the peaches or nectarines, blueberries, honey or agave nectar, cinnamon, vanilla a...
- Peaches or nectarines and blueberries make a beautiful color combination and a nice package of nutrients.
- 2 1/2 pounds peaches or nectarines, sliced (about 2 quarts sliced fruit)
- 1 cup blueberries
- 2 tablespoons mild honey or dark agave nectar
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 batch quinoa-oat crumble topping
ROASTED PORTOBELLO & POTATO GRATIN
By BobD
Heat oven to 400 degrees. Line a baking sheet with sides with a sheet of parchment
- 4 large portobello mushrooms, stems discarded, caps peeled
- 4 large garlic cloves
- 4 sprigs thyme
- 1/4 cup extra virgin olive oil
- Sea salt and ground white pepper
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 4 Idaho potatoes, about 2 pounds
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup dry bread crumbs