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Recipes
PEAR GINGER CRUMBLE
By BobD
1. Preheat the oven to 375 degrees
- 2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced
- 2 tablespoons raw brown (turbinado) sugar, preferably organic
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped candied ginger
- 1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean
- 2 teaspoons cornstarch or arrowroot
- 1 batch quinoa-oat crumble topping
SAFFRON RISOTTO w/SPRING ONION & GARLIC
By BobD
1. Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby
- This is inspired by but much lighter than risotto Milanese, the mother of all risottos.
- Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isnt at all sharp, but more like the flavor of leeks. Prepare as you would leeks.
- 7 About 7 cups chicken stock or vegetable stock
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped spring onion or leek
- 2/3 cup finely chopped green garlic (about 2 bulbs)
- Salt, preferably kosher salt, to taste
- 1 1/2 cups arborio or carnaroli rice
- Generous pinch of saffron threads
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- Freshly ground pepper
- 1/2 cup freshly grated Parmesan
PENNE w/CHERRY TOMS, BASIL & MOZZ
By BobD
Toss the tomatoes, oil, sea salt, and crushed red pepper together in a large bowl
- Penne alla Caprese in Crudo
- Makes 6 servings
- 1 pound ripe and juicy cherry tomatoes (the ones on the vine are the best), rinsed, dried, and cut in half
- 1/4 cup extra-virgin olive oil, plus more for drizzling over the finished pasta if you like
- 1 teaspoon sea salt, preferably coarse
- Pinch crushed hot red pepper
- 4 cloves garlic, peeled
- 1 pound penne
- 10 fresh basil leaves, shredded
- 1/2 pound bocconcini (bite-size fresh mozzarella; cut in half)
Smoked-Trout Salad with Mustard Dressing
By BobD
In a blender, puree the shallot, vinegars and mustard
- 1 medium shallot, chopped
- 1 1/2 tablespoons sherry vinegar
- 1 1/2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 2 1/2 tablespoons vegetable oil
- 1 1/2 tablespoons walnut oil
- Salt and freshly ground pepper
- 2 Belgian endives, leaves separated
- 1 Granny Smith apple—halved, cored and very thinly sliced on a mandoline
- 1/2 cup walnuts, coarsely chopped
- 1/2 pound boneless smoked trout or whitefish, broken into pieces
- 1 cup small watercress sprigs
LIMA BEAN SOUP w/PORCINI
By BobD
1. In a soup pot, combine celery, carrot, onion, garlic, olive oil and salt
- 1 large celery stalk, finely chopped
- 1 large carrot, unpeeled, finely chopped
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons extra virgin olive oil
- Salt to taste
- 1/2 pound dried lima beans, soaked overnight and drained
- 1/2 cup pearl barley
- 1 pound meaty lamb neck or beef shin bones
- 3/4 ounce dried porcini mushrooms
- 4 thyme sprigs
- 1 bay leaf
- Freshly ground black pepper
- 1 tablespoon minced shallot for garnish
- 1 tablespoon chopped parsley for garnish.
AVOCADO & MUSHROOM SALAD
By BobD
Beat vinegar with oil, cumin, salt and pepper
- 2 tablespoons red wine vinegar
- 3 tablespoons light olive oil
- 1/4 teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- 8 medium mushrooms
- 1 ripe, medium avocado
THE MOTHER OF ALL BUTTER COOKIES
By BobD
1. Preheat oven to 375 degrees
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 3/4 cup sugar
- Pinch salt
- 2 sticks chilled unsalted butter, cut into bits
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup milk, approximately
DOUBLE ASPARAGUS VINAIGRETTE
By BobD
1. Bring medium pot of salted water to boil
- Kosher salt
- 1 1/2 to 2 pounds asparagus
- 1 shallot, peeled
- 2 tablespoons tarragon leaves
- 2 tablespoons flat-leaf parsley leaves
- Juice of 1 lemon
- 1/4 cup grapeseed oil
- 1/4 cup extra virgin olive oil.
GRILLED PORTABELLA SANDWICHES
By BobD
Make vinaigrette: With motor running, drop garlic into food processor and finely chop
- For tomato vinaigrette:
- Yield: Makes 4 servings
- 1 large garlic clove
- 1 pint grape or cherry tomatoes
- 1/2 cup flat-leaf parsley leaves
- 1/3 cup extra-virgin olive oil
- 1/4 cup red-wine vinegar
- 1 tablespoon finely chopped rosemary
- 1/4 teaspoon hot red-pepper flakes
- For salad:
- 8 large portabella mushrooms, stems reserved for another use (see cooks' note, below)
- 1 small red onion, cut lengthwise into 1/2-inch-thick wedges (keeping root end intact)
- 2 medium yellow bell peppers, quartered lengthwise
- 1 medium zucchini, halved lengthwise
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 cups boiling-hot water
- 1 cup medium bulgur
- 1/4 cup pine nuts, toasted
- 2 1/2 ounces baby arugula (4 cups)
- 1 firm-ripe small avocado
Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce
By BobD
The delectably rich-tasting sauce that clings to each strand of fettuccine here requires no cooking
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 pound mushrooms, cut into thin slices
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
- 1/2 pound mild goat cheese
- 1/3 cup grated Parmesan, plus more for serving
- 1/3 cup milk
- 3/4 pound fettuccine
- 2 tablespoons chopped fresh chives or scallion tops