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Recipes
RADICCHIO, GOAT CHEESE & RAISIN SALAD
By BobD
Add to Recipe Box Put the raisins in a small bowl and pour the vinegar over them
- 3/4 cup golden raisins
- 3 tablespoons balsamic vinegar
- 2 pounds radicchio, cut in 1-inch shreds
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 pound fresh goat cheese (or gorgonzola)
Pear, Pear, Pear
By BobD
Chef Jeremiah Tower believes he adapted this light, palate-cleansing dessert from a recipe by Franco-Brazilian chef...
- 6 ripe Comice or Bartlett pears
- 2 tablespoons fresh lemon juice
- 1/2 cup pear eau-de-vie
- Salt
- 1 1/2 cups sugar
- 1 1/2 cups water
- 1/2 cup fresh or unsweetened frozen raspberries
- 1 1/2 pints pear sorbet
- 1/2 cup julienned organic rose petals
BLACK COD w/FENNEL CHOWDER & PANZANELLA
By BobD
For chowder: Melt butter in large saucepan over medium-low heat
- Chowder:
- 3 tablespoons butter
- 3/4 cup 1/4-inch cubes fresh fennel bulb
- 3/4 cup 1/4- to 1/3-inch cubes peeled Yukon Gold potato
- 1/2 cup chopped onion
- 1/4 cup finely chopped leek (white and pale green parts only)
- 1 tablespoon all purpose flour
- 2 small bay leaves
- 1 1/2 teaspoons chopped fresh thyme
- 1 8-ounce bottle clam juice
- 3/4 cup whipping cream
- 3/4 cup whole milk
- 1 teaspoon finely grated lemon peel
- Panzanella and fish:
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped shallot
- 2 tablespoons chopped fresh parsley
- 4 1/2 teaspoons fresh lemon juice, divided
- 1/2 teaspoon finely grated lemon peel
- 1/4 cup minced smoked canned oysters
- 5 tablespoons unsalted butter, divided
- 1 tablespoon chopped fresh thyme
- 4 black cod fillets with skin
- Coarse kosher salt
- 1/4 cup panko (Japanese breadcrumbs),* toasted
Pork with Grilled Vegetable Pisto
By BobD
Pisto is a mixture of vegetables very similar to French ratatouille or Italian caponata
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced, plus 1/2 head of garlic, top third sliced off and discarded
- 1 tablespoon chopped parsley
- Salt and freshly ground pepper
- Eight 1/2-inch-thick slices of boneless pork loin
- One 1 1/4-pound eggplant, pierced in several places with a fork
- 1 medium red onion, unpeeled
- 2 pounds tomatoes, cored
- 2 red bell peppers
- 1 green bell pepper
- 2 medium zucchini
- 1 teaspoon crumbled dried oregano
- 1/8 teaspoon cumin seeds
- Pinch of crushed red pepper
Spanish Potato Salad
By BobD
DIRECTIONS 1. Make the eggs: In the medium saucepan, add the Eggs Fill the saucepan with enough cold water to co...
- 1/2 inch cubes) White wine vinegar, 1/2 cup Kosher salt Freshly ground black pepper Extra
- 1/2 2 oil, 1/2 cup (plus more for serving) Scallions, 2 (thinly sliced on the bias) Flat
- 3/4 parsley leaves, 3/4 cup (finely chopped) Olive oil
- 6 tuna, one 6
BAKED FRITTATA w/GREEN PEPPERS
By BobD
Preheat the oven to 350 degrees
- 6-8 SERVINGS
- Iranian cooks often add saffron and yogurt to their omelets, which they bake or make on top of the stove. The beautiful bright yellow frittata will puff in the oven and then settle as it cools.
- 2 tablespoons extra virgin olive oil
- 2 medium to large green bell peppers, seeded and diced
- 2 garlic cloves, pureed in a mortar with a pinch of salt
- Salt to taste
- 6 large or extra-large eggs
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon powdered saffron, or a pinch of saffron threads dissolved or soaked in 1 tablespoon hot water
- 1 teaspoon all-purpose flour
- 3/4 cup drained yogurt
- 1/2 cup chopped fresh chives or finely chopped scallion
MANHATTAN SCALLOP CHOWDER
By BobD
1. In a soup pot, cook bacon until golden, 3 minutes
- 3 ounces bacon, diced (4 slices)
- 1 large onion, diced
- 1/2 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground black pepper, more to taste
- Pinch of fennel seeds
- 2 stalks celery, sliced
- 1 large fennel bulb, diced, fronds reserved
- 1 fat garlic clove, minced
- 1 bay leaf
- 1 pound potatoes, peeled and diced
- 1 quart chicken broth
- 1 28-ounce can plum tomatoes
- 1 8-ounce bottle clam juice
- 3 tablespoons Pernod
- 1 pound bay scallops
- Oyster crackers, for serving (optional).
MUSHROOM & BARLEY RAGOUT
By BobD
Place the olive oil in a skillet over medium heat and saute the shiitake mushrooms for 10 minutes
- 1 tablespoon olive oil
- 1 pound shiitake mushrooms, sliced
- 2 pounds white mushrooms, quartered
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 cup barley
- 2 cups water
- 2 tablespoons minced parsley
Fettuccine with Brussels Sprouts and Pine Nuts
By BobD
The natural nuttiness of Brussels sprouts is greatly enhanced by the addition of pine nuts, and sautéing the sprou
- 3/4 pound Brussels sprouts, trimmed
- 1/2 pound dried egg fettuccine
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons pine nuts
- Accompaniment: grated Parmigiano-Reggiano
QUICK YOGURT SAUCE
By BobD
Mix ingredients well in a small bowl
- YIELD 1-1/4 CUPS
- 1 cup Greek yogurt
- 2 tablespoons chopped fresh dill
- 1 tablespoon finely chopped onion
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt, or to taste.