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Recipes
CHEESY SHELL LASAGNA
By BobD
In a nonstick skillet, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain
- 12 SERVINGS
- 1 1/2 pounds lean ground beef
- 2 medium onions, chopped
- 1 garlic clove, minced
- 1 can (14 1/2 ounces) stewed tomatoes, cut up
- 1 jar (14 ounces) meatless spaghetti sauce
- 1 can (4 ounces) mushroom stems and pieces, undrained
- 8 ounces uncooked small shell pasta
- 2 cups (16 ounces) reduced-fat sour cream
- 11 slices (8 ounces) reduced-fat provolone cheese
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
CONCORD GRAPE JAM
By BobD
1. Place a saucer with 5 metal teaspoons in your freezer for testing the jam later
- 4 pounds stemmed Concord grapes
- 2 ½ pounds granulated sugar
- 3 ounces fresh lemon juice
- Finely grated zest of ½ an orange (about 1 tablespoon)
- ½ ounce strained fresh orange juice (1 tablespoon)
APRICOT ALMOND LINZERTORTE
By BobD
MAKE PASTRY: Pulse toasted almonds and sugar in a food processor until nuts are finely ground
- 8 SERVINGS
- FOR PASTRY
- 2 cups whole almonds with skins (10 oz), toasted (see Tips) and cooled completely
- 3/4 cup sugar
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 teaspoons grated lemon zest
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- FOR FILLING
- 1 cup water
- 2/3 cup sugar
- 1/3 cup brandy
- 8 oz dried Pacific apricots
- Confectioners sugar for dusting
- EQUIPMENT: a 10-inch springform pan
RHUBARB w/BERRIES & CANDIED GINGER
By BobD
Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks
- 4 SERVINGS
- 1 1/2 pounds rhubarb
- 1/2 cup light brown sugar, packed, or maple syrup
- 1 teaspoon minute tapioca
- juice and long strands of zest of 1 small orange
- 1/8 to 1/4 teaspoon ground cloves
- a handful to a few pints strawberries, mulberries, or blackberries
- cream and creme fraiche
- 4 slices candied ginger, cut into thin strips, for garnish
HEN OF THE WOODS w/BLACK BEAN SAUCE
By BobD
Remove the base of the hen-of-the-woods and discard
- 1 to 1 1/2 pounds fresh hen-of-the-woods mushrooms
- 2 tablespoons peanut oil
- 2 tablespoons fermented black beans, rinsed and finely chopped
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 small red bell peppers, cut into 1/2-inch strips
- 1 small onion, cut into 1/2-inch strips
- 1 cup beef or chicken stock
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons cold water or stock
BEST EVER BEEF SHORT RIBS
By BobD
Preheat oven to 300. Generously salt and pepper all sides of short ribs
- 3-4 lbs beef short ribs, I prefer them boneless, cut on the bias where the marbling is evenly distributed and there is minimal extra fat, they call them boneless flaken-style
- Salt and pepper
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- 2 large celery stalks, chopped
- 4-5 garlic cloves, minced
- 2 large carrots, chopped
- 1 green bell pepper, chopped
- 1 tablespoon sherry or other wine flavored vinegar
- 2 cups red wine, I prefer cabernet or shiraz
- 3 cups beef broth
- 1 14 1/2 oz can diced tomatoes, in juices
- 2 tablespoons balsamic vinegar
- 2 tablespoons worchestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon chopped fresh thyme leaves
- 1 large bay leaf
Pickled Grapes with Walnuts
By BobD
- 1 cup seedless red grapes, halved
- 1 tablespoon white balsamic vinegar
- 1/2 cup walnuts
- 2 tablespoons sugar
GREEN TOMATO & HONEYDEW MELON SALAD
By BobD
Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, ...
- 4 SERVINGS
- 1 teaspoon ground cumin
- 2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
- 2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided
- 1 tablespoon distilled white vinegar
- 2 teaspoon finely chopped seeded fresh jalapeno
- 1 1/2 pounds mixed green tomatoes (not unripe), cut into 3/4-inch wedges
- 1/2 honeydew melon, cut into 3/4-inch pieces
- 1/4 cup packed cilantro leaves
Tomato, Chard and Gruyère Casserole
By BobD
This giant Provençal casserole is called a panade
- 5 1/2 pounds Swiss chard, stemmed
- 1/4 cup extra-virgin olive oil
- 2 large onions, thinly sliced
- 1 tablespoon chopped thyme
- 1 cup dry white wine
- Salt
- Freshly ground pepper
- 3 cups chicken stock or low-sodium broth
- One 1-pound loaf of day-old peasant bread, sliced 1/2 inch thick
- 3 pounds beefsteak tomatoes, sliced 1/2 inch thick
- 9 ounces Gruyère cheese, shredded (3 cups)
- 3 tablespoons unsalted butter, melted
PORK DUMPLINGS
By BobD
Stir together flour and 1/2 cup lukewarm water in a bowl until a dough forms
- YIELD 32 PIECES
- 1 3/4 cups all-purpose flour plus additional for dusting
- 1 (2-inch) piece peeled fresh ginger
- 1/2 cup light soy sauce
- 1 bunch scallions, thinly sliced
- 3/4 lb ground pork (from shoulder; not lean)
- SPECIAL EQUIPMENT: a 3 1/4-inch round cookie cutter