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Recipes
DUMPLINGS w/SHRIMP & SCALLIONS
By BobD
Stir together all ingredients, except wrappers, and 1/4 tsp salt
- 36 PIECES
- 3/4 lb peeled and deveined shrimp, finely chopped
- 3 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 3/4 tablespoon minced peeled ginger
- 1 1/2 teaspoons soy sauce
- 3 scallions, finely chopped
- 36 About 36 dumpling or wonton wrappers
- ACCOMPANIMENTS: Asian-style hot mustard and reduced-sodium soy sauce for dipping
GRILLED SARDINES
By BobD
1. Prepare a hot grill, making sure the grill is oiled
- Sardines take two to three minutes to grill and about that long to eat.
- 24 medium or large sardines, cleaned
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper
- A handful of fresh rosemary sprigs
- Lemon wedges
BAKED TUNISIAN CARROT, POT & TUNA FRITTATA
By BobD
Preheat the oven to 350 degrees
- 6-8 SERVINGS
- Tunisians often add tuna to their frittatas. Use tuna packed in olive oil-tuna packed in water becomes too dry when the omelet bakes.
- 1/2 pound boiling potatoes, peeled and cut in small dice (about 1/2 inch)
- 3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)
- 2 tablespoons extra virgin olive oil
- 2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
- 2 teaspoons caraway seeds, ground
- Salt and freshly ground pepper to taste
- 1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)
- 1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
- 1/4 cup finely chopped flat-leaf parsley
- 8 large eggs
Glazed-Beet-and-Burrata Toasts
By BobD
Chef David Hawksworth serves an array of vegetable crostini at the bar of his namesake restaurant in Vancouver’s ...
- 3 beets (about 3/4 pound total)
- 4 thyme sprigs
- 1 teaspoon black peppercorns
- 1 tablespoon red wine vinegar
- 1/2 cup sherry vinegar
- 2 tablespoons sugar
- 1 rosemary sprig
- Salt
- Twelve 4-by-2-inch slices of dense whole-grain bread, brushed with olive oil and toasted
- 1/2 pound burrata cheese, cut into 12 pieces
- 12 small watercress sprigs
- Extra-virgin olive oil, for drizzling
- Flaky salt, such as Maldon, for garnish
MOROCCAN M'HANNCHA (SNAKE CAKE)
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By BobD
To Make the Orange-Almond Paste: Combine the almonds, confectioners' sugar, cinnamon, and cardamom in a food proce...
- Orange-Almond Paste
- 3 3 3 cups almonds
- 3/4 3/4 3/4 cup confectioners' sugar
- 1/2 1/2 1/2 teaspoon ground cinnamon
- 1/4 1/4 1/4 teaspoon ground cardamom
- 3/4 3/4 1/2 cup (1 1/2 sticks) unsalted butter, melted
- 2 2 2 egg yolks, beaten
- 1 1 1 tablespoon orange-flower water
- 1 1 1 tablespoon orange juice
- 1 1 1 tablespoon grated orange zest
- 1 1 1 teaspoon vanilla extract
- Assembly
- 12 12 17-inch) (12- by 17-inch) sheets phyllo dough
- 3/4 3/4 1/2 cup (1 1/2 sticks) unsalted butter, melted
- 2 2 2 egg yolks, beaten
- 1 1 1 tablespoon water
- 1/2 1/2 1/2 teaspoon cinnamon
- Toppings
- 1/4 1/4 1/4 cup confectioners' sugar
- 4 4 4 teaspoons ground cinnamon
- 1/4 1/4 1/4 cup sliced almonds
QUICK & SPICY ASIAN PICKLES
By BobD
Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl
- The flavors get stronger the longer the cucumbers marinate.
- 1/4 cup rice vinegar
- 4 teaspoons sugar
- 1 teaspoon soy sauce
- 1 teaspoon fish sauce
- 1/2 teaspoon dried crushed red pepper
- 2 small English hothouse cucumbers
POACHED OYSTER SOUP w/FENNEL & SAFFRON
By BobD
Melt butter in heavy medium skillet over medium heat
- Serve this with plenty of crusty bread.
- 2 tablespoons (1/4 stick) unsalted butter
- 2 medium fennel bulbs, trimmed, each cut lengthwise into 6 wedges
- 1 cup water
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1/8 teaspoon crumbled saffron threads
- 4 8-ounce bottles clam juice
- 1 cup whipping cream
- 3 tablespoons Pernod or other anise-flavored liqueur
- 3 cups freshly shucked oysters or three 8-ounce jars shucked oysters
Cheesy Mixed Pasta Casserole with Mushrooms
By BobD
F&W's Melissa Rubel Jacobson created this recipe to use up extra dried mushrooms and odds and ends of pasta
- 1/2 cup dried porcini mushrooms (1/2 ounce)
- 1 pound mixed short pasta shapes such as fusilli, farfalle, penne, and orzo
- 6 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk
- 2 tablespoons heavy cream
- 1/2 pound shiitake mushroom, stems discarded and caps quartered
- 1/2 pound white button mushrooms, stems trimmed and caps quartered
- Kosher salt and freshly ground pepper
- 4 1/2 ounces fontina cheese, coarsely grated (1 cup plus 2 tablespoons)
- 1/2 cup finely grated Parmigiano-Reggiano cheese
SHERRIED WILD MUSHROOM RAGOUT
By BobD
Place a large, deep skillet over medium heat and add the butter and oil
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 carrots, finely chopped
- 1 onion, finely chopped
- 1 stalk celery, finely chopped
- 5 cloves garlic, minced
- 1 3/4 pounds mushrooms, any combination of wild and domestic varieties
- 1 1/2 cups mushroom stock (see recipe) or veal stock
- 2/3 cup sherry
- 1 bay leaf
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper to taste
- 1 tablespoon minced savory
- 2 tablespoons minced parsley
- 1 cup coarsely grated Parmesan cheese
LEBANESE MOUTABAL DIP
By BobD
1. Preheat the broiler to high and position a rack 4 to 6 inches beneath it
- 1 large eggplant (about 1½ pounds)
- 1 garlic clove, minced
- ½ teaspoon salt
- 1 teaspoon extra-virgin olive oil
- ¾ cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely chopped mint leaves
- Naan, for serving