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Recipes
LENTIL SALAD w/DRIED LIME
By BobD
Combine lentils, 3 cups water, and lime in a medium saucepan and bring to a rapid boil over high heat
- 4 SERVINGS
- 1/2 pound (about 1 cup) brown or green lentils, picked over and well rinsed
- 1 dried lime, pierced in several places with a sharp knife or fork
- 1 small red onion, diced
- 10 cherry or grape tomatoes, diced
- 1/2 cup chopped parsley
- 1/3 cup olive oil
- 3 tablespoons lemon juice
- Salt and pepper to taste.
Open-Face Brie, Apple, and Arugula Sandwiches
By BobD
Position a rack 6 inches from the broiler and heat the broiler to high
- 8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
- 8 tsp. Dijon mustard
- 4 cups packed baby arugula
- 1 medium Fuji apple, cored and thinly sliced
- Kosher salt and freshly ground black pepper
- 8 oz. Brie, thinly sliced
MUSHROOM & BRIE BRUSCHETTA
By BobD
Slice baguette into 1/2 inch slices (sometimes you can find presliced baguettes)
- 1 loaf sourdough (or sweet) baguette
- 8 ounces chopped mushrooms of your choice
- 1-2 tablespoons butter or olive oil
- approximately 8 ounces of brie cheese
Grilled Pork with Curried Apricots and Napa Cabbage
By BobD
Katy Sparks loves pairing curry with fruit, as she's done in this unusual recipe for pork with sweet apricots and w...
- 1 cup dried apricots
- 1 cup water
- 1 pound pork tenderloin, cut into 4 pieces
- Extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 teaspoons mild curry powder
- 1 head of Napa cabbage (2 pounds), shredded
- 1 1/2 teaspoons minced fresh rosemary
BAKED RHUBARB w/RASPBERRIES
By BobD
Preheat the oven to 300˚
- YIELD 2 CUPS
- 1 ⅓ cups fresh raspberries
- ¾ cup packed dark brown sugar
- ¼ cup boiling water
- 1 pound rhubarb (about 4 stalks), cut into ½-inch slices
- 2 tablespoons unsalted butter, cut into small cubes
- ¼ teaspoon vanilla extract or ½ vanilla bean, seeds scraped and pod reserved for another use
- Shortbread cookies and vanilla ice cream, for serving
Sweet and Tart Lime Bars
By BobD
Chef Way: Ludovic Augendre, executive pastry chef of the specialty food shop Fauchon in New York City, makes his...
- 2 tablespoons salted roasted almonds with skin
- 1/4 cup confectioners' sugar
- 1 stick unsalted butter, softened
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour, plus more for dusting
- 2 large eggs
- 1/4 cup plus 2 tablespoons sugar
- 1/3 cup fresh lime juice
- 1/2 teaspoon finely grated lime zest
- 9 tablespoons cold unsalted butter, cut into 1/2-inch pieces
ASPARAGUS w/CHARDONNAY SABAYON
By BobD
In a large pot of boiling salted water, cook asparagus until just tender, about 5 minutes
- Salt
- 24 fat spears of green asparagus, trimmed and bottom third peeled
- 7 tablespoons unsalted butter
- 2/3 cup chardonnay
- 1 medium shallot, finely chopped
- 4 large egg yolks
- 1 tablespoon fresh lemon juice
- Freshly ground white pepper.
Sticky Grilled Drumsticks with Plum Sauce
By BobD
Grace Parisi prepares a wonderfully sticky and nicely sweet glaze of fresh plums and red pepper jelly to brush over...
- 12 chicken drumsticks (about 3 pounds)
- 2 tablespoons canola oil
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped red onion
- 2 red or purple plums (4 ounces each), pitted and cut into 1/2-inch pieces
- 1/4 cup hot or sweet red pepper jelly
- 1 tablespoon Dijon mustard
- 1/4 cup water
BOUILLABAISSE OF FRESH PEAS w/POACHED EGGS
By BobD
1. In a heavy soup pot, heat the olive oil over medium heat, and add the onion
- In the Provence region of France, it is a peasant tradition to make “poor man’s bouillabaisse” with vegetables. For this soup, only fresh peas will work — don’t try it with frozen.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3/4 pound fingerling potatoes or Yukon golds, scrubbed and sliced
- 4 large garlic cloves, minced
- 4 cups freshly shelled peas (about 4 1/2 pounds)
- Generous pinch of saffron
- 1 1/2 quarts water or chicken stock
- Salt and freshly ground pepper
- 4 to 5 eggs
- 3 tablespoons chopped fresh parsley, or a mixture of parsley, tarragon and chives
- 4 to 5 thick slices country bread, toasted and rubbed with a cut clove of garlic
BRAISED CHILI SPICED SHORT RIBS
By BobD
QUICK-SOAK BEANS: Put beans in a 4- to 5-qt heavy pot with enough water to cover by 2 inches
- 6 SERVINGS
- FOR BEANS
- 1 lb dried black beans (about 2 1/4 cups)
- 8 cups water
- 1 Turkish or 1/2 California bay leaf
- FOR SHORT RIBS
- 1 1/4 oz dried ancho chiles (3 to 4 medium)
- 2 cups boiling-hot water
- 1 medium onion, chopped
- 3 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped canned chipotles in adobo plus 1 Tbsp adobo sauce
- 2 tablespoons tomato paste
- 2 tablespoons molasses (not robust or blackstrap)
- 1 teaspoon cumin seeds
- 3 whole cloves
- 2 1/3 cups cold water, divided
- 5 lb beef short ribs
- 1 tablespoon vegetable oil
- 1/4 lb sliced bacon, chopped
- 1 (3-inch) cinnamon stick
- ACCOMPANIMENTS: chopped white or red onion; chopped cilantro