BobD's profile page
Recipes
CHIANTI SOUP w/CALVES LIVER DUMPLINGS
By BobD
1. Prepare the soup: In a large, heavy saucepan, melt the lard over medium-high heat
- For the soup:
- 4 tablespoons lard or butter
- 5 medium red onions, thinly sliced
- 5 medium white onions, thinly sliced
- 6 cloves garlic, sliced
- 2 cups Chianti
- 1 star anise
- 1 3-inch cinnamon stick
- 7 juniper berries
- 3 quarts chicken broth
- Kosher salt and freshly ground pepper
- For the dumplings:
- 3 ounces fresh crusty bread, cubed
- 1/2 cup heavy cream
- 1 tablespoon lard or butter
- 1/2 white onion, finely chopped
- 1 tablespoon slivered garlic (about 3 cloves)
- 1/2 tablespoon finely chopped
- thyme leaves
- 3 sage leaves, finely chopped
- 1 1/2 tablespoons Chianti
- 1 pound calf’s liver, peeled, deveined and cut into large cubes
- 2 egg yolks
- 1/2 cup dry bread crumbs
- 1 tablespoon flour
- 1/3 cup minced chives
- Extra-virgin olive oil, for serving.
CHICKPEA FLOUR CREPES w/RRP, TOMS & CHEVRE
By BobD
1. Roast the bell peppers
- Chickpea flour crêpes make great wrappers for all sorts of fillings. This savory combination of tomato sauce with roasted pepper and goat cheese is easy to make with ingredients you can keep on hand in the refrigerator and pantry.
- 2 medium-size red bell peppers
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped
- 2 to 4 garlic cloves (to taste), minced
- 1 (28-ounce) can chopped tomatoes, with juice
- Salt to taste
- 1/4 teaspoon sugar
- 1 teaspoon fresh thyme leaves
- 2 sprigs basil, plus 2 large leaves, chopped or cut in thin slivers
- Freshly ground pepper
- 3 ounces goat cheese
- 8 chickpea flour crêpes
CUBAN BLACK BEANS
By BobD
Cut 1 green pepper into 1-inch squares
- 8-10 SERVINGS
- 1-1/2 green peppers, stemmed and seeded
- 10 garlic cloves
- 1 pound dried black beans, rinsed and picked over to remove any stones
- 1 smoked ham hock
- 2 bay leaves
- 5 teaspoons salt, or to taste
- 1/4 cup olive oil
- 4 slices thick bacon, cut into 1/2-inch pieces
- 1 Spanish onion, diced
- 1 jalapeno stemmed and finely chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground
- black pepper
- 3 tablespoons distilled white vinegar
- 1 tablespoon turbinado or other brown sugar.
SAUTEED RED & NAPA CABBAGE
By BobD
Heat the pumpkin seed oil in a skillet over medium-high heat
- 1 tbsp. toasted pumpkin seed oil
- 2 medium shallots, diced
- 2 tsp. minced fresh ginger root
- 3 cups shredded red cabbage
- 3 cups shredded Napa cabbage
- 1 cup Irish beer
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
GREEK EGG & LEMON SOUP
By BobD
1. Bring the garlic broth to a simmer and season as desired with salt and pepper
- The authentic version of this Greek dish is chicken soup with an egg-and-lemon enrichment stirred in at the end. But I don’t hesitate to make egg lemon soup using garlic broth.
- 2 quarts garlic broth
- Salt and freshly ground pepper
- 1/2 cup long grain rice
- 2 eggs
- 1/4 to 1/3 cup lemon juice (to taste)
- 2 tablespoons chopped fresh parsley
- optional: a good size broccoli crown, broken into small florets and steamed for 5 minutes
HONEY & RICOTTA MOUSSE w/STRAW RHUBARB
By BobD
Place all of the ingredients in a small stainless-steel bowl that will fit appropriately over a double boiler
- For the strawberry-rhubarb broth:
- 6 SERVINGS
- Honey-and-Ricotta Mousse With Strawberry-Rhubarb Broth
- 1 pound strawberries (small and sweet), washed, trimmed and sliced
- 6 ounces rhubarb, washed, trimmed and sliced
- 3 ounces lavender honey
- 1/2 tablespoon red-wine vinegar (can also substitute lemon juice).
LINGUINE w/SOFT SHELL CRABS
By BobD
1. In a very deep skillet or broad saucepan, warm oil, garlic and chili flakes over low heat; do not let garlic bro...
- 1/4 cup extra virgin olive oil, or a little more
- 3 or 4 cloves garlic, slivered
- 1/2 teaspoon crushed red chili flakes, or to taste
- 4 soft-shell crabs, cleaned (at fish market if you like)
- Salt and freshly ground black pepper
- 1 pound long pasta, like spaghetti or linguine
- 1/2 cup chopped fresh parsley leaves.
Cherry Clafoutis
By BobD
This French dessert is made the traditional way, with unpitted cherries for extra flavor
- 1 tbsp. butter
- 1 tbsp. vanilla extract
- 6 eggs
- 6 tbsp. sugar
- 1 1⁄4 cups milk
- 2 tbsp. kirsch
- Pinch salt
- 3 ⁄4 cup flour
- 3 cups black cherries, pitted or unpitted
- Confectioners' sugar (optional)
Marasca Acida
By BobD
Kirsch (cherry eau-de-vie) gives this tart and refreshing cocktail an earthy, fruity flavor, and the bright orange,...
- Ice
- 1 1/2 ounces kirsch
- 3/4 ounce Aperol (bitter orange Italian aperitif)
- 3/4 ounce fresh lemon juice
- 1/4 ounce Simple Syrup
- 1 spiral-cut orange twist, for garnish
PORTUGUESE GRATIN OF SALT COD & POTATOES
By BobD
Place the salt cod in a bowl and add cold water to cover
- This bacalhau classic can be assembled up to 8 hours in advance and then reheated in the oven just before serving time.
- 1 lb skinless salt cod fillets
- Hot milk, if needed
- 1 1/2 lb boiling potatoes (about 3 large), peeled
- 6 tablespoons olive oil
- 2 onions, thinly sliced
- 2 cloves garlic, minced (optional)
- 1/2 cup chopped fresh flat-leaf (Italian) parsley
- 1 teaspoon freshly ground pepper
- 20 oil-cured black olives
- 2 eggs, hard-cooked and sliced