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Recipes
CREAMY LEEK SOUP
By BobD
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander
- 6 SERVINGS
- 8 medium leeks (3 lb), trimmed, leaving white and pale green parts only, and chopped
- 1 medium onion, chopped
- 1 large carrot, chopped
- 2 celery ribs, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 stick (1/2 cup) unsalted butter
- 1 small boiling potato (6 oz)
- 1/2 cup dry white wine
- 3 cups chicken stock or reduced-sodium chicken broth (24 fl oz)
- 3 cups water
- 1 Turkish bay leaf or 1/2 California
- 1 1/2 cups fresh flat-leaf parsley leaves
- 1/4 cup all-purpose flour
- 1/2 cup chilled heavy cream
GREEK CAULIFLOWER DIP
By BobD
Place the cauliflower, garlic and chicken broth in a deep saute pan
- YIELD 4 CUPS
- 2 large heads cauliflower, cut into florets
- 6 cloves garlic, peeled
- 3 cups chicken broth, homemade or low-sodium canned
- 3 ounces feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper, plus more to taste
FIGS STUFFED w/GOAT CHEESE
By BobD
Preheat oven to 350 degrees
- When shopping at the market, look for large figs, as they work best for stuffing.
- 12 large purple or black figs
- 3 ounces soft goat cheese
- 1/4 cup chopped walnuts
- 1/4 teaspoon sea salt
- 1/4 cup honey
CLASSIC MACARONI & CHEESE
By BobD
Adjust oven rack to middle position and heat oven to 350 degrees
- 8-10 SERVINGS
- Use block American cheese from the deli counter-prewrapped slices of American cheese will result in a drier mac and cheese.
- 3-4 slices hearty white sandwich bread , torn into large pieces
- 8 tablespoons unsalted butter , 4 tablespoons melted
- 1/4 cup grated Parmesan cheese
- Salt
- 1 pound elbow macaroni
- 5 tablespoons all-purpose flour
- 3 (12-ounce) cans evaporated milk
- 2 teaspoons hot sauce
- 1/8 teaspoon ground nutmeg
- 1 teaspoon dry mustard
- 2 cups shredded extra-sharp cheddar cheese
- 1 1/4 cups shredded American cheese , (about 5 ounces)
- 3/4 cup shredded Monterey Jack cheese
THE PROSPECT PARK
By BobD
Fill a cocktail shaker with 1 1/2 cups ice cubes and add all ingredients
- 1 SERVING
- The creator of this drink urges that you use the recommended brands-their individual flavors are quite distinctive and that together they create just the right balance.
- 1 1/2 oz (3 Tbsp) Rittenhouse rye whiskey
- 1 1/2 oz (3 Tbsp) Aperol
- 1/2 oz (1 Tbsp) Punt e Mes red vermouth
- 1/2 oz (1 Tbsp) Luxardo maraschino liqueur
- GARNISH: a maraschino cherry (preferably Luxardo)
POT ROAST w/CRANBERRIES
By BobD
Put the butter in a casserole or skillet and turn the heat to medium-high
- 4-6 SERVINGS
- This is a gutsy, appealing, and unusual pot roast, and one you can make quickly or slowly, depending on your time, taste, and budget.
- 1 tablespoon butter or extra virgin olive oil
- 1/2 cup sugar
- 2 - to 3-pound piece of chuck or brisket
- Salt and freshly ground black pepper
- 1/2 cup sherry vinegar or good wine vinegar
- 12 ounces fresh or frozen cranberries
- 1 orange
- Cayenne
Tomato-and-Cilantro-Marinated Chicken Shashlik
By BobD
Grating tomatoes is a quick way to create the juicy puree that becomes a tangy base for a super-simple marinade
- 2 large plum tomatoes, coarsely grated on a box grater
- 2 garlic cloves, minced
- 1/2 cup pure olive oil
- 1/2 cup chopped cilantro
- 4 pounds skinless, boneless chicken breasts, cut into 2-inch pieces
- Vegetable oil, for brushing
- Salt and freshly ground pepper
COCONUT CURRY BRAISED SHORT RIBS
By BobD
Preheat the oven to 275°
- 2 tablespoons Thai red curry paste
- One 1/2-inch piece of ginger, peeled and coarsely chopped
- 1 bunch scallions (about 7 scallions), white and green parts,
- coarsely chopped
- 3 garlic cloves, chopped
- 1/2 cup water
- 1 teaspoon vegetable oil
- 3 pounds boneless beef short ribs (about 10 short ribs)
- Salt and freshly ground pepper
- 1 cup chicken stock or low-sodium broth
- One 4-inch piece lemongrass, lightly crushed
- 3/4 cup coconut milk
- 1 tablespoon brown sugar
- 1 jalapeño pepper, minced
- 1/2 cup cilantro
- 1/4 cup fresh lime juice
- Steamed white rice, for serving
Chocolate Chip-Pretzel Bars
By BobD
Preheat the oven to 350°
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- One 12-ounce bag bittersweet chocolate chips
- 1 1/2 cups mini pretzels, coarsely chopped
- 2 tablespoons chocolate sprinkles
CELERY & OCTOPUS SALAD w/CHILI & LEMON
By BobD
Mince and mash garlic to a paste with 1/4 tsp salt
- 4 SERVINGS
- Full of crunchy celery,parsley leaves, olives, and lemon zest. Using canned octopus packed in oil allows the whole thing to come together in a flash.
- 1 small garlic clove
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon hot red-pepper flakes
- 4 celery ribs, thinly sliced
- 1 1/2 cups flat-leaf parsley leaves
- 2 (4-oz) cans octopus packed in oil, drained, cut into pieces if necessary
- 1/3 cup chopped inner celery leaves (optional)
- 1/4 cup pitted Kalamata olives, halved lengthwise
- 5 (2- by 1/2-inch) strips lemon zest, chopped or thinly sliced