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Recipes
LIDIA'S CHICKEN & POTATOES
By BobD
Prepping and Browing the Chicken (and Bacon) and Potatoes: Rinse the chicken pieces and pat dry with paper towel...
- For the Basic Chicken and Potatoes:
- 4 + SERVINGS
- 2- 1/2 pounds chicken legs or assorted pieces (bone-in)
- 1/2 cup canola oil
- 1/2 teaspoon salt, or more to taste
- 1 pound red bliss potatoes, preferably no bigger than 2 inches across
- 2 tablespoons extra virgin olive oil
- 2 medium-small onions, peeled and quartered lengthwise
- 2 short branches fresh rosemary with plenty of needles
- For My Special Touches — Try Either or Both:
- 4 to 6 ounces sliced bacon (5 or 6 slices)
- 1 or 2 pickled cherry peppers, sweet or hot, or none- or more! – cut in half and seeded
- Recommended Equipment:
- A 12-inch case-iron or other heavy bottomed skillet with 3-inch high sides or deeper, with a cover
TUNISIAN ARTICHOKE & ORANGE COMPOTE
By BobD
Place about 4 cups of water and the juice of one lemon in a bowl
- 4-6 SERVINGS
- 1-1/2 lemons
- 4 large artichokes
- 2 tablespoons extra virgin olive oil, more for drizzling
- 2 cloves garlic, sliced
- 1/3 cup fresh orange juice, more to taste
- 1 teaspoon salt or to taste
- 1/2 teaspoon pepper
- 2 thin-skinned oranges, peeled and sectioned
- Pinch of ground coriander
- 1 tablespoon sugar, more to taste
- 4 sprigs fresh mint.
QUAIL SAUTEED w/GREENS & HUCKLEBERRIES
By BobD
Toast seeds in a small dry heavy skillet over high heat, stirring constantly, until deep golden brown, 2 to 3 minut...
- 4 SERVINGS
- In late fall,add thick slices of Fuyu persimmons. Their pumpkin-colored flesh adds a splash of color, and their sweetness is the ideal counterpoint to the richness of birds.
- 1 tablespoon fennel seeds
- 1 tablespoon coriander seeds
- 1 tablespoon kosher salt
- 8 (4- to 6-oz) semiboneless quail
- 3 tablespoons olive oil, divided
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 5 oz mixed greens such as mesclun (8 cups)
- Sea salt to taste
- 1/2 cup huckleberries or wild blueberries (fresh or thawed frozen)
- GARNISH: sliced Fuyu persimmons
- SPECIAL EQUIPMENT: an electric coffee/spice grinder
Butterscotch-Glazed Coffee Shortbread Bars
By BobD
Flo Braker flavors her ethereally light shortbread with finely ground espresso beans
- 2 sticks unsalted butter, softened
- 1/2 cup plus 1 tablespoon sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups plus 2 tablespoons all-purpose flour
- 1 tablespoon finely ground espresso beans
- 4 tablespoons unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1 tablespoon strong-brewed espresso
- 1 tablespoon light corn syrup
- Pinch of salt
- 40 chocolate-covered espresso beans
Asian-Style Pork Burgers
By BobD
Light a grill or preheat a grill pan
- 1 1/2 pounds ground pork
- 2 scallions, thinly sliced
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons Asian sesame oil
- Kosher salt and freshly ground pepper
- 4 hamburger buns, split
- 2 cups coleslaw mix
- 2 teaspoons rice vinegar
- 1 teaspoon soy sauce
SARATOGA POTATOES
By BobD
Slice the potatoes ⅛-inch thick (or thinner); use a mandoline if you have one
- 4 SERVINGS
- 3 large white potatoes, peeled
- Olive oil, for frying
- Salt.
SE ASAIN BEEF & RICE NOODLE SOUP
By BobD
Pat meat dry. Heat 1 Tbsp oil in an 8- to 10-qt heavy pot over medium-high heat until it shimmers, then brown m...
- 8-10 SERVINGS
- Soup creates its own broth as meaty short ribs and beef shank simmer with ginger, garlic, chile, and the sweet spice of star anise and cinnamon to produce a wonderfully fragrant soup.
- 3 lb meaty beef short ribs
- 3 lb beef shank in 2 or 3 pieces
- 2 tablespoons peanut or vegetable oil, divided
- 1 large onion, sliced
- 2 (1-inch) pieces peeled ginger, smashed
- 1 bunch scallions, white parts smashed and greens chopped
- 3 garlic cloves, smashed
- 1 (4-inch-long) fresh red or green chile, stemmed and halved lengthwise
- 2 qt water
- 1/4 cup soy sauce
- 4 whole star anise
- 1 (4-inch) cinnamon stick
- 14 oz dried flat Asian rice noodles
- ACCOMPANIMENTS: mint sprigs; thinly sliced seedless cucumber; Sriracha and hoisin sauces; lime wedges
LENTIL MINESTRONE w/GREENS
By BobD
1. Heat the olive oil in a large, heavy soup pot over medium heat, and add the onion and carrot
- A number of greens work well in this hearty Italian dish. Chard and turnip greens are growing in my garden, so those are ones Im using now, but I wouldnt hesitate to use kale, either.
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 4 garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 1 (14-ounce) can chopped tomatoes, with liquid
- 1 pound lentils (brown or beluga), washed and picked over
- 2 1/2 quarts water
- A bouquet garni made with a bay leaf, 2 sprigs each thyme and parsley, and a Parmesan rind
- 1/2 pound Swiss chard, mustard greens or kale, stemmed, washed in two changes of water, and roughly chopped (about 6 cups)
- Freshly ground pepper
- 1/2 cup elbow macaroni or other soup pasta (optional)
- Freshly grated Parmesan for serving
MESA BBQ SAUCE
By BobD
Heat the canola oil until almost smoking in a large saucepan over medium heat and sweat the onion and garlic until ...
- YIELD 2 CUPS
- 2 tablespoons canola oil
- 1 medium red onion, finely diced
- 3 garlic cloves, minced
- 8 plum tomatoes, seeded and coarsely diced
- 1/4 cup ketchup
- 1/2 cup red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1/4 cup water
- 3 tablespoons dark molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1 teaspoon cayenne
- 1 tablespoon ancho chile powder
- 1 tablespoon pasilla chile powder
- 1 tablespoon paprika
FROZEN RASPBERRY MOUSSE
By BobD
Puree 2 1/2 cups raspberries, powdered sugar, and kirsch in blender until smooth
- 3 cups fresh raspberries, divided (about 16 ounces)
- 1 1/2 cups powdered sugar
- 1 tablespoon kirsch
- 1 1/2 cups chilled heavy whipping cream
- 1/2 cup sour cream
- 6 mint sprigs (for garnish)