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Recipes
Baked Acorn Squash with Chestnuts, Apples and Leeks
By BobD
Halved acorn squash make perfect single-serving bowls
- 4 acorn squash (about 1 pound each), halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 1 1/2 cups diced celery
- 2 leeks, halved lengthwise and sliced crosswise 1/4 inch thick
- 2 Granny Smith apples, peeled and diced
- 2 teaspoons finely chopped thyme
- 10 ounces day-old rustic rye bread—crusts removed, bread cut into 1/2-inch dice (about 6 cups)
- 7 ounces vacuum-packed cooked chestnuts
- 1/2 cup chopped parsley
- 1/3 cup heavy cream
- 1/3 cup vegetable stock or low-sodium broth
GUINNESS STOUT GINGER CAKE
By BobD
Preheat oven to 350F. Butter a 9- X 5-inch loaf pan, line the bottom and sides with parchment, and grease the p...
- 8 SERVINGS
- 1 cup Guinness stout
- 1 cup molasses
- 1/2 tablespoon baking soda
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup grapeseed or vegetable oil
- 2 cups all-purpose flour
- 2 tablespoons ground ginger
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground cardamom
- 1 tablespoon grated, peeled fresh gingerroot
FARFALLE w/FENNEL, ARTICHOKE & PEAS
By BobD
1. Heat the oil over medium heat in a large, heavy, lidded skillet or Dutch oven, and add the olive oil
- 2 2 2 tablespoons extra virgin olive oil
- 2 2 8 to 10 or 8 to 10 ounces spring onions, white and light green parts only, chopped
- 1/2 1/2 1/2 6 1/2 artichoke hearts or artichoke bottoms, thawed, quartered and sliced 1/2 inch thick, or 6 baby artichokes, trimmed, quartered and sliced 1/2 inch thick
- 2 2 2 fennel bulbs, trimmed, quartered, cored and chopped (about 2 cups chopped)
- to and freshly ground black pepper to taste
- 2 2 2 cups shelled peas (fresh or thawed frozen) or shelled, skinned fava beans
- 2 2 2 tablespoons finely chopped fennel fronds or parsley
- 1 1 1 pound farfalle
- Grated pecorino, Romano or Parmesan cheese for serving
QUICK RADISH PICKLES
By BobD
Toss radishes with 1 tsp salt in a bowl and let stand 30 minutes
- YIELD 1 CUP
- A quick brine made of rice vinegar, sugar, and fresh ginger tempers the peppery bite of radishes while preserving the satisfying crunch. with Feta and Mint.
- 6 oz radishes (about 7), quartered
- 3 tablespoons rice vinegar (not seasoned)
- 2 tablespoons sugar
- 1 (1-inch) piece peeled ginger, cut into thin matchsticks (1 tablespoon)
- Serve these rosy nibbles in place of olives at a cocktail party or alongside a juicy steak. They're especially delicious with Lamb Burgers.
MUSHROOM BURGERS w/ALMONDS & SPINACH
By BobD
1. Place the bulgur in a bowl with a little salt if desired
- These delicious vegetarian patties have a great texture because of the almonds and bulgur. Like other vegetarian patties, they can be a little tricky to turn when you brown them. If they break apart, just patch them together.
- cup fine bulgur
- cup roasted almonds
- 2 tablespoons extra virgin olive oil
- 1 pound fresh mushrooms, trimmed and quartered
- 2 large garlic cloves, green shoots removed, minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper to taste
- 2 tablespoons dry white wine (optional)
- 1 6-ounce bag baby spinach, rinsed, or a 12-ounce bunch of spinach, stemmed and washed
- 1 egg, beaten (optional)
- Whole grain buns and condiments of your choice
THAI CHICKEN SOUP w/RICE NOODLES (PHO)
By BobD
Boil noodles in salted water for 3 minutes
- 4 SERVINGS
- 6 oz rice noodles
- 1 1/2 cups snow peas, ends trimmed
- 1 cup shredded carrots
- 1 piece ginger (1/2 inch thick), peeled and chopped
- 1 star anise
- 3 whole cloves
- 8 cups reduced-sodium chicken broth
- 1 lb boneless, skinless chicken breasts, cut into 1/4-inch strips
- 1 red bell pepper, cored, seeded and cut into thin strips
- 1 tbsp fresh lime juice
- 1/2 cup chopped scallions
- 2 tbsp chopped fresh cilantro
- 4 sprigs basil
- 1 lime, cut into 4 wedges
PEAR & GRPFRT w/SAKE GRANITA & PEAR SORBET
By BobD
For pear sorbet: Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan
- Pear sorbet:
- 3/4 cup water
- 3/4 cup sugar
- 2 tablespoons light corn syrup
- Pinch of salt
- 3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)
- Sake granita:
- 1 1/3 cups coarsely filtered sake
- 2 tablespoons water
- 3/4 teaspoon unflavored gelatin
- Asian pear and grapefruit salad:
- 1 1/2 cups water
- 1 1/2 cups sugar
- 4 ruby red grapefruits or white grapefruits
- 2 large unpeeled Asian pears
- Fresh fennel fronds (optional; for garnish)
- Special equipment: Ice cream maker
COUSCOUS W/CLEMENTINES, CHICKPEAS, OLIVES & DATES
By BobD
Bring broth to boil in small saucepan
- 2 cups low-salt chicken broth
- 1 10-ounce package plain couscous (about 1 2/3 cups)
- 1 teaspoon salt
- 1 1/2 tablespoons olive oil
- 3 clementines
- 1 15-ounce can chickpeas
- 12 large green olives (such as Cerignola), pitted, quartered lengthwise
- 6 Medjool dates, pitted, diced
- 1/4 cup fresh mint leaves, chopped
WARM SALAD OF WOOD PIGEON
By BobD
Preparation Preheat overn to 425 degrees
- Ingredients:
- Warm Salad of Wood Pigeon, with Crispy Parsnips and Lentils
- Serves 4
- 4 Wild Scottish Wood Pigeons, skinned and boned
- 2 oz Puy lentils, soaked overnight
- 5-6 oz parsnip
- Sunflower oil for deep frying, plus 1 tblsp for cooking wood pigeon
- Sea salt
- Freshly ground black pepper
- 5-6 oz mixed salad leaves
- 3 tblsp of vinegarette
BOILED HEAD ON SHRIMP
By BobD
In a large kettle, combine the chili, peppercorns, bay leaves and salt with 1 gallon (16 cups) water
- 1 dried habanero chili pepper
- 1 tablespoon whole black peppercorns
- 4 bay leaves
- 1 tablespoon kosher salt
- 5 tablespoons white-wine vinegar
- 2 pounds extra-large shrimp, preferablyTexas farm-raised, with heads and shells on
- Lemon wedges and hot sauce for serving