BobD's profile page
Recipes
STIR FRIED LEEKS w/AMARANTH & GREEN GARLIC
By BobD
1. Wash the amaranth, and trim away the thick ends of the stems
- Amaranth is a beautiful leafy green used in the cuisines of China and Mexico. You can find it at some Asian markets and farmers’ markets.
- 1 generous bunch amaranth, about 1/2 pound
- 2 tablespoons peanut or canola oil
- 2 medium leeks, white and light green parts only, cleaned and sliced
- 1 medium spring onion, trimmed, or 1 bunch scallions, white and light green part only, chopped
- 1/2 bulb green garlic, minced (2 tablespoons minced)
- 2 teaspoons minced ginger
- 1 teaspoon sesame seeds
- 1/4 to 1/2 teaspoon salt, to taste
- 1/8 teaspoon freshly ground pepper
- 1/4 teaspoon sugar
- Soy sauce to taste
ROASTED TOM SOUP w/PARMESAN WAFERS
By BobD
Preheat oven to 350F with rack in middle
- Yield: Makes about 8 cups
- 4 pounds tomatoes, halved lengthwise
- 6 garlic cloves, left unpeeled
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 1/2 teaspoon dried oregano
- 2 teaspoons sugar
- 2 tablespoons unsalted butter
- 3 cups chicken stock or reduced-sodium chicken broth
- 1/2 cup heavy cream
- Accompaniment: parmesan wafers
- Garnish: oregano sprigs
Eggs Baked in Roasted Tomato Sauce
By BobD
Preheat the oven to 400°
- 1 1/2 pounds plum tomatoes, halved lengthwise
- 2 garlic cloves, smashed
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 teaspoon chopped oregano
- 8 large eggs
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
COD w/BITTER ORANGE SAUCE
By BobD
FOR THE SAUCE: Toss bread cubes and 1/2 cup water in a medium bowl, then set aside for 10 minutes
- For the Sauce:
- BACALAO en NARANJA AGRIA
- 1 1/2 cups cubed baguette
- 1/4 cup extra virgin olive oil
- 3 teaspoons sweet paprika
- 2 cloves garlic, crushed and peeled
- Salt
- For the Fish:
- 2 pounds fresh cod, cut into 2 in. thick pieces
- Salt
- 1 cup flour
- 2 bitter oranges, halved (A good substitute is equal parts fresh sweet orange and lemon juice.)
Stir Fried Shrimp with Bacon, Mint and Chiles
By BobD
For this singular stir-fry, chef Jerry Traunfeld combines sweet shrimp with salty bacon, then adds hot chiles, verm...
- 2 teaspoons vegetable oil
- 1/4 pound thickly sliced bacon, cut crosswise 1/4 inch thick
- 3 garlic cloves, minced
- 8 Thai bird chiles, or 4 serrano chiles
- 1 1/2 pounds shelled and deveined large shrimp
- Salt and freshly ground pepper
- 1/4 cup vermouth, or dry white wine
- 1/4 cup plus 2 tablespoons coarsely chopped mint
SUN DRIED TOMATO DIP
By BobD
Put tomatoes in a large pan, cover with water, and bring to a boil over medium heat; then, reduce to a simmer
- YIELD 3 CUPS
- 1/2 pound sun-dried tomatoes
- 10 cloves garlic, smashed and peeled
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1/2 cup olive oil
SWEET & SOUR SAUCE
By BobD
In a small bowl, whisk together the orange juice, zest, sugar, rice vinegar, ketchup and soy sauce
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
- 1/4 cup sugar
- 3 tablespoons rice vinegar
- 1 teaspoons ketchup
- 2 tablespoons soy sauce
- 1 teaspoon vegetable oil
- 1 clove garlic, peeled and finely grated
- 1 teaspoon scraped and finely grated ginger root
- Pinch red pepper flakes
- 2 tablespoons water
- 2 teaspoons cornstarch
DESSERT CREPES w/CUSTARD & BERRIES
By BobD
For custard: Using vegetable peeler, remove peel from lemon in long strips (yellow part only)
- Custard:
- 8 SERVINGS
- 1 lemon
- 2 cups whole milk, divided
- 2/3 cup sugar
- 1 cinnamon stick, broken in half
- 1/3 cup cornstarch
- 2 large egg yolks
- Pancakes:
- 3 large eggs
- 1 3/4 cups whole milk
- 2 1/2 tablespoons Pernod or ouzo
- 1/2 teaspoon (scant) salt
- 1 cup all purpose flour
- Olive oil (for brushing)
- Whipped cream
- Fresh raspberries (for garnish)
ROASTED SEA BASS w/ASPARAGUS SAUCE
By BobD
Preheat oven to 450F. Bring broth to boil in heavy large saucepan
- 4 SERVINGS
- BRANZINO ARROSTO CON SALSA DI ASPARAGI
- 1 cup canned low-salt chicken broth
- 1 pound asparagus, trimmed to 6-inch lengths
- 1 tablespoon extra-virgin olive oil
- Nonstick vegetable oil spray
- 4 4- to 5-ounce sea bass fillets (each about 3/4 to 1 inch thick)
- 1 tablespoon fresh lemon juice
- 1/2 7-ounce jar roasted red peppers, drained, cut into strips (about 1/2 cup)
BUTTERMILK FRENCH TOAST
By BobD
Preheat oven to 200F. Whisk together buttermilk, eggs, sugar, and salt in a bowl
- 4 SERVINGS
- 1 1/2 cups well-shaken buttermilk
- 4 large eggs
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 12 (1/2-inch-thick) slices challah (from a 1-lb loaf; not end slices)
- 4 1/2 tablespoons unsalted butter, divided
- ACCOMPANIMENT: warm maple syrup