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Recipes
SCALLOP CEVICHE w/DAIKON
By BobD
Mix all ingredients except scallops and season with salt and pepper
- 1 pound fresh scallops, cut into 1/3-inch rounds
- 2 tablespoons grated Vidalia onion
- 2 tablespoons diagonally sliced scallions (green part only)
- 2 tablespoons julienned daikon radish
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 3 tablespoons lemon juice
- 1/8 teaspoon finely chopped red chile
ARTIC CHAR w/CUCUMBER FETA RELISH
By BobD
For relish: Toss first 7 ingredients in medium bowl
- Relish:
- 4 SERVINGS
- Artic Char with Cucumber-Feta Relish and Jalapeoat Cheese Hush Puppies
- 1 12-ounce cucumber, peeled, seeded, diced (about 1 1/2 cups)
- 3/4 cup coarsely crumbled sheep's-milk feta cheese (about 3 ounces)
- 1/2 cup chopped red onion
- 1/2 cup coarsely chopped fresh Italian parsley
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon peel
- Fish:
- 4 5- to 6-ounce arctic char fillets with skin
- 3 tablespoons canola oil
- Jalapeoat-Cheese Hush Puppies
CHILLED CORN SOUP
By BobD
Cut kernels from cobs with a sharp knife, then cut cobs into thirds
- Garnish:
- Simmering the cobs lends depth to the soup, enhanced with a swirl of sour cream and a sprinkling of chives.
- 3 ears of corn, shucked
- 1 medium onion, chopped
- 1 garlic clove, finely chopped
- 2 tablespoons unsalted butter
- 4 1/2 cups water
- sour cream; chopped chives
Toasts with Ricotta and Warm Balsamic-Caramel Apples
By BobD
New York City chef April Bloomfield will publish her memoir and cookbook, tentatively titled A Girl and Her Pig, in...
- Six 3/4-inch-thick slices of white bakery bread or pain de mie
- 4 tablespoons unsalted butter, softened
- 1 1/2 pounds Granny Smith apples (3 large)—peeled, cored and cut into thin wedges
- 3/4 cup sugar
- 2 tablespoons balsamic vinegar
- 1/4 cup plus 2 tablespoons water
- 3/4 cup chilled ricotta cheese
- 2 tablespoons chopped marcona almonds
MOROCCAN RIB CHOPS w/CHICKPEA PUREE
By BobD
ROAST LAMB CHOPS AND CARROTS: Put a 4-sided sheet pan in lower third of oven and preheat oven to 450F
- 4 SERVINGS
- FOR LAMB CHOPS AND CARROTS
- 1/4 cup olive oil
- 1 teaspoon ground allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cayenne
- 6 medium carrots, halved crosswise and quartered lengthwise
- 8 to 12 rib lamb chops (1/4 to 1/2 inch thick; 1 1/2 lb total)
- FOR CHICKPEA PUREE
- 1 small garlic clove
- 1 cup canned chickpeas, rinsed
- 1/3 cup warm water
- 1/4 teaspoon ground cumin
- 1 tablespoon olive oil
SCROD w/HERBED BREADCRUMBS
By BobD
Melt 1/4 cup butter in heavy large skillet over medium heat
- 4 SERVINGS
- 1/4 cup (1/2 stick) butter
- 2 large shallots, minced
- 2 cups fresh white breadcrumbs
- 1/4 cup chopped fresh chives or green onion tops
- 3 tablespoons minced fresh parsley
- 2 teaspoons grated lemon peel
- 4 6- to 8-ounce scrod or cod fillets (1 1/2 inches thick)
- 2 tablespoons fresh lemon juice
- Lemon wedges
Slow Cooker Ginger-Beef Noodle Soup
By BobD
In a slow cooker, combine the meat with the broth, water, soy sauce, ginger, onion, garlic and star anise
- 1 1/2 pounds beef chuck in one piece
- 8 cups beef broth
- 4 cups water
- 1/2 cup soy sauce
- 1/2 cup plus 2 tablespoons very thinly sliced peeled ginger (4 ounces)
- 1 onion, coarsely chopped
- 3 garlic cloves, thinly sliced
- 1/2 star anise pod
- 1/2 pound shiitake mushrooms, caps only, thickly sliced
- 3 large scallions, thinly sliced
- 1 pound fresh Chinese egg noodles or thick Japanese udon
- Toasted sesame oil or hot chili oil, for serving
CHICKEN & BLACK MUSHROOM SOUP
By BobD
In a bowl, cover mushrooms with water and soak for 20 minutes
- 10 Chinese dried black mushrooms
- Water to soak mushrooms
- 1 whole chicken, preferably with feet, weighing 4 to 4 1/2 pounds
- 6 cups boiling water
- 1/4 cup rice wine or sake
- 4 slices fresh ginger, smashed lightly with a flat edge of a knife
- 1 teaspoon salt
SAFFRON PUMPKIN RISOTTO
By BobD
Put the saffron in a small dish, add a little of the chicken stock and allow it to steep for a few minutes
- Generous pinch saffron
- 5 cups boiling chicken stock
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 cups pumpkin or butternut squash, in 1/2-inch dice
- 1 1/2 cups arborio rice
- 1 tablespoon butter
- Salt and freshly ground black pepper
- Freshly grated Parmesan.
CHEWY BROWNIES
By BobD
Preheat oven to 350 degrees
- 1/2 cup butter, melted
- 1/2 cup unsweetened cocoa
- 1 cup sugar
- 2 eggs
- 2 tsp. vanilla
- 1/2 cup flour
- 1/4 tsp. salt
- 2 cups of chocolate chips, semisweet