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Recipes
LINGUINE w/CAULIFLOWER, GREEN OLIVES & ALMONDS
By BobD
Pulse olives and parsley in a food processor until coarsely chopped
- 6 SERVINGS
- 1 1/4 cups pitted brine-cured green olives (plain or stuffed)
- 1/2 cup chopped fresh flat-leaf parsley
- 1/2 cup olive oil
- 1 (2 1/2-lb) head cauliflower, cut into 1-inch-wide florets (8 cups)
- 1/2 teaspoon salt
- 3 garlic cloves, finely chopped
- Scant 1/2 teaspoon dried hot red-pepper flakes
- 1/4 cup water
- 3/4 lb dried spaghetti or linguine
- 1 oz finely grated Pecorino Romano or Parmigiano-Reggiano (1/2 cup; see Tips) plus additional for serving
- 3/4 cup whole almonds with skin (3 3/4 oz), toasted and coarsely chopped (see Tips)
QUICK BREADSTICKS
By BobD
Twist 2 pieces breadstick dough together; form into heart shape
- 1 (11 oz.) can refrigerated soft breadsticks
- 2 tbsp. grated Parmesan cheese
- 1/2 tsp. dried thyme leaves, crushed
CUBED EGGPLANT w/CAPERS & ONIONS
By BobD
A large, nonstick skillet with a cover works best for this recipe
- This Italian antipasto can be served also as a side dish. Serve hot or cold, and garnish with slices of lemon.
- 3 tbsp. olive oil
- 1 large eggplant, cut into small cubes
- 1 onion, quartered and thinly sliced
- 1-2 garlic clove, minced
- 1/2-3/4 cup celery, chopped
- 1 tbsp. tomato sauce
- 3 tbsp. water, more if needed
- 3-4 tbsp. capers, rinsed
- 12 pitted black olives, chopped
- 6 stuffed green olives, chopped
- 2-3 tbsp. wine vinegar
- 1 tbsp. sugar
- Salt and pepper, to taste
- Lemon slices, to garnish
JASMINE RICE w/GRILLED EGGPLANT SALAD
By BobD
1. Place the rice in a bowl, cover with water and swirl the rice around
- For the dressing:
- Jasmine rice is an aromatic, soft, long-grain rice widely used in Thailand. The Thai dishes that employ fragrant rice are also well seasoned, so this rice is traditionally cooked without salt. Use a panini grill for grilling eggplant.
- 1 cup Thai jasmine rice
- Water
- Salt to taste (optional)
- 1 1/2 pounds long, thin Japanese eggplants, or 1 large globe eggplant, sliced about 1/4 inch thick (slice on the diagonal if using long, thin eggplants)
- 2 tablespoons canola oil
- 1 large plum tomato, diced
- 1/4 cup finely chopped fresh mint
- 1/4 cup chopped cilantro
- 5 tablespoons fresh lime juice
- 2 tablespoons Thai fish sauce
- 1/4 teaspoon sugar
- 1/2 to 1 serrano or bird chile, to taste, finely minced
EASY CHOCOLATE FUDGE
By BobD
Butter an 8-inch-square baking pan
- YIELD 16 PIECES
- 4 tablespoons ( 1/2 stick) butter, plus extra for greasing the pan
- 1 pound semisweet or bittersweet chocolate
- 1 (14-ounce) can sweetened condensed milk
- 1/8 teaspoon salt (optional)
- 1/2 cup chopped nuts (optional).
MUSHROOM & KASHA STUFFING
By BobD
Place the groats in a small, heavy saucepan
- 1 cup whole buckwheat groats
- 1 egg, beaten
- 2 cups chicken stock
- 2 tablespoons butter
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 8 ounces mushrooms, sliced
- 2 tablespoons minced scallions
- 1 clove garlic, minced
- 4 tablespoons chopped parsley
- 1 teaspoon minced thyme
- 3 cups finely crumbled stale bread
- Salt and freshly ground black pepper
REAL SANGRIA
By BobD
Place the lemon, orange, and brown sugar in a large pitcher
- 1 lemon, sliced
- 1 orange, sliced
- 3 tbsp. brown sugar
- 1 (1.5 fluid oz.) jigger vodka
- 1 (1.5 fluid oz.) jigger Cointreau or triple sec
- 1 (1.5 fluid oz.) jigger gin
- 1/4 cup orange soda
- 1/4 cup lemon-lime soda
- 3/4 cup pineapple juice
- 3/4 cup orange juice
- 1 cup ice cubes
- 1 bottle of dry red wine
GRILLED TOMATO & PEPPER GAZPACHO
By BobD
Prepare barbecue (medium-high heat)
- 3 1/4 to 3 1/2 pounds firm but ripe medium tomatoes
- 1 (8- to 9-ounce) red bell pepper
- 1 (8- to 10-ounce) red onion, unpeeled, quartered lengthwise
- 8 tablespoons extra-virgin olive oil, divided
- 3 (5 x 3 x 1/2-inch) slices country-style bread
- 3 garlic cloves, divided
- 1 (10- to 11-ounce) cucumber, peeled, halved, seeded, cut into small cubes, divided
- 3 tablespoons (or more) Sherry wine vinegar
- 2 teaspoons chopped fresh marjoram
- 3/4 teaspoon smoked paprika*
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 3/4 cup (about) cold water (optional)
- 3 green onions, cut into thin strips
- *Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
MUSHROOM GRAVY
By BobD
Heat 1 teaspoon of the vegetable oil in a medium-size skillet over medium heat
- 1 tablespoon vegetable oil
- 2 1/2 tablespoons chopped onion
- 1 clove garlic, peeled and minced
- 1 cup thinly sliced white mushrooms
- 1 tablespoon all-purpose flour
- 1 cup lowfat milk
- Salt and freshly ground pepper to taste
MIXED MUSHROOM SOUP
By BobD
Place dried porcini in a 1-cup measuring cup, and fill with hot water
- 3/8 ounce ( 1/2 cup) dried porcini mushrooms
- 1 pound (about 2 medium) baking potatoes, peeled and cut into 1 1/2-inch chunks
- 2 cups good white wine
- 1 bay leaf
- 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped onion
- 1 large clove garlic, minced
- 8 ounces portobello mushroom caps, coarsely chopped
- 8 ounces cremini mushrooms, finely sliced
- 4 ounces button mushrooms, finely sliced
- 3 tablespoons butter
- 1/2 teaspoon dried thyme leaves
- 2 cups milk
- Heavy cream, for garnish
- Finely chopped parsley, for garnish