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Recipes
TURKEY MEATLOAF
By BobD
1. Preheat the oven to 450 degrees
- 8 cloves garlic, minced
- 1 tablespoon finely chopped fresh rosemary
- Red pepper flakes
- 1 cup fresh bread crumbs of any provenance
- Kosher salt and freshly ground black pepper
- 1/4 cup whole milk
- 1 pound ground turkey
- 1 pound sweet Italian pork sausage, casing removed, crumbled
- 1/4 cup extra-virgin olive oil
- 4 ounces bacon, chopped
- 1 medium red onion, finely chopped
- 1 28-ounce can whole tomatoes, preferably San Marzano, seeds removed
- 1 cup red wine
- 1/4 bunch mint.
MUSHROOM SOUP w/GINGER
By BobD
Chop half of the mushrooms
- 1 pound crimini mushrooms
- 10 cups beef or chicken stock
- 3 tablespoons butter
- 6 scallions, slivered
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1 teaspoon ground ginger
- Salt and freshly ground black pepper to taste
- 3 tablespoons chopped fresh coriander
BAKED RICOTTA FRITTATA w/MINT
By BobD
Preheat the oven to 350 degrees
- 6 SERVINGS
- This delicate Italian frittata is traditionally made on top of the stove but also works well when baked.
- 2 tablespoons extra virgin olive oil
- 6 large or extra large eggs
- Salt and freshly ground pepper to taste
- 1 cup fresh ricotta
- 3 tablespoons chopped fresh mint
- 1 garlic clove, minced or mashed in a mortar and pestle
MUSHROOM & DRIED PORCINI SOUP
By BobD
1. Place the dried porcinis in a bowl or a pyrex measuring cup and cover with 2 cups boiling water
- Optional garnish:
- 1 ounce dried porcini mushrooms (about 1 cup, approximately)
- 2 cups boiling water
- 4 ounces fresh white mushrooms or fresh shiitakes, cleaned
- 1 quart chicken or vegetable stock
- 2 large garlic cloves, sliced thin
- 1 (14-ounce) can tomatoes, drained and chopped
- Salt and freshly ground pepper
- A few drops fresh lemon juice
- 1 tablespoon chopped fresh chives
- 4 to 8 thin slices baguette, toasted and rubbed with a cut clove or garlic
- 2 tablespoons freshly grated Parmesan
CHICKEN STEW w/DRIED LIMES
By BobD
Sprinkle chicken generously with salt and pepper
- 4-6 SERVINGS
- 6 bone-in chicken thighs, skin removed
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 medium onions, roughly chopped
- 2 cloves garlic, minced
- 6 cups low-sodium chicken stock
- 4 dried limes, well washed and pierced several times with a fork or a sharp knife
- 3 tablespoons tomato paste
- 1/2 cup basmati rice
- 1 bunch chives, chopped
- 1 bunch (about 1 pound) mature (not baby) spinach, well washed, ribs removed and leaves roughly chopped
- 4 radishes, stemmed and very thinly sliced
- 2 scallions, trimmed and very thinly sliced
- 1/2 cup mint leaves, roughly chopped
- 1/2 cup walnuts, roughly chopped
- 2 cups Greek yogurt for serving.
GRILLED FRESH PORCINI
By BobD
Preheat charcoal or gas-fired grill to high
- 8 to 12 fresh porcini or other flat-capped mushrooms such as shiitake, Lundy's yellow, cepes or Black Forest, about 1 pound
- 4 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons finely minced garlic
- Salt to taste if desired
- Freshly ground pepper to taste
Lemon Confit Vinaigrette
By BobD
- Lemon Confit:
- 2 lemons, halved crosswise
- 3 cups water
- 1 cup granulated sugar
- Vinaigrette:
- 7 oil-packed anchovy fillets
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1/4 cup fresh lemon juice (from about 1 to 2 lemons)
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup canola or grapeseed oil
Breakfast Biscuit Sandwiches
By BobD
A giant step up from a fast-food breakfast sandwich, this biscuit is topped with eggs, cheese and country ham, jam ...
- 4 cups all-purpose flour, plus more for dusting
- 2 tablespoons kosher salt
- 1 1/2 tablespoons baking powder
- 1 teaspoon baking soda
- 2 sticks unsalted butter, cubed and chilled, plus more for spreading
- 1 1/2 cups buttermilk
- 10 ounces sliced country ham, for serving
- 10 ounces sliced cheddar cheese, for serving
- 10 fried eggs, for serving
- Raspberry jam, for serving (optional)
SPAGHETTI w/CRABS
By BobD
Heat the oil in a large pot over medium-high heat
- 4 SERVINGS
- 3 tablespoons extra-virgin olive oil, plus more for serving
- 3 cloves garlic, peeled, smashed and minced
- 1 28-ounce can peeled tomatoes, preferably San Marzano
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon red-pepper flakes, or to taste
- 4 large blue crabs
- Kosher salt
- 1 pound dry spaghetti
- 1/2 cup fresh basil leaves
- Freshly ground black pepper to taste.
Julia Child's Cherry Clafouti
By BobD
Makes a simple and wonderful dessert, or a delicious and indulgent breakfast!
- 1 1/4 cups milk
- 2/3 cup sugar, divided
- 3 eggs
- 1 tablespoon vanilla
- 1/8 teaspoon salt
- 1/2 cup flour
- 3 cups cherries, pitted
- powdered sugar, for garnish