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Recipes
RICOTTA & PEACH CROSTINI w/PISTACHIOS
By BobD
In a medium bowl, whisk lemon juice, salt and pepper
- 4-6 SERVINGS
- 2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon kosher salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil, more for brushing
- 2 medium peaches, about 6 ounces, pitted and sliced 1/4-inch thick
- 3 slices from center of a large, crusty country-style bread loaf, halved (or 6 slices from a smaller loaf)
- 1 1/2 cups baby arugula, about 3 ounces
- 3/4 cup fresh ricotta
- 3 tablespoons toasted pistachios, chopped
- Flaky sea salt, for sprinkling.
ROSE WATER CANDIED PEANUTS
By BobD
Line a baking sheet with foil
- 3/4 cup sugar
- 1/4 cup water
- 1 3/4 cups dry-roasted peanuts
- 1 1/2 teaspoons Middle Eastern rose water
KOREAN GRILLED FLANK STEAK
By BobD
Stir together soy sauce, vinegar, ginger, garlic, Sriracha, sugar, and sesame oil
- 4 SERVINGS
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar (not seasoned)
- 1 tablespoon grated peeled ginger
- 1 garlic clove, minced
- 2 teaspoons Sriracha (Southeast Asian chile sauce)
- 2 teaspoons sugar
- 1 1/2 teaspoons Asian sesame oil
- 1 to 1 1/4 lb flank steak
- 2 scallions, finely chopped
- 2 tablespoons toasted sesame seeds
- ACCOMPANIMENTS: white rice; soft leaf lettuce
LEMON CONFIT SHORTBREAD TART
By BobD
1. For crust, combine flour, salt, butter and 1 cup of sugar in a bowl
- FOR THE CRUST:
- 3 cups flour
- 1 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, cut into 1-inch pieces
- 1 1/4 cups sugar
- 1 large egg
- 1/8 to 1/4 teaspoon almond extract, or to taste
- 2 tablespoons lemon juice
- FOR THE CONFIT:
- 8 lemons, preferably thin-skinned and seedless
- 3/4 cup sugar.
Souffléed Apple Pancake
By BobD
Preheat the oven to 500°
- 1/2 cup all-purpose flour
- 2 teaspoons sugar
- Pinch of salt
- 1/2 cup skim milk
- 2 large eggs, beaten
- 2 tablespoons vegetable oil
- 2 baking apples (1 pound), peeled and cut into 8 wedges each and the wedges cut in half
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon cinnamon
- Maple syrup, for serving (optional)
FETTUCCINE w/MAFALDA SAUCE
By BobD
Bring a large pot of salted water to boil for pasta
- This velvety combination of tomato and cream sauce is good on any pasta.
- kosher salt
- 3 cups Marinara sauce
- 1 cup heavy cream
- 1 pound fettuccine
- 10 large fresh basil leaves, shredded
- 1/2 cup grated Grana Padano or Parmigiano-Reggiano
CUCUMBER & WATERMELON SALAD
By BobD
Combine melon and cucumber in a colander set over a medium bowl
- 6-8 SERVINGS
- 4 cups watermelon, seeded and cut into generous 1/2-inch cubes
- 3 cups Asian or English cucumbers (about 2 large cucumbers), peeled, seeded and cut into 1/2-inch cubes
- 3 1/2 tablespoons fresh lime juice
- 3 tablespoons hoisin sauce
- 2 teaspoons seeded and finely diced jalapeño, or to taste
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup chopped flat-leaf parsley
- Black pepper
- 1/3 cup coarsely chopped lightly salted pistachios.
FISH FILLETS w/TOMATO ZUCCHINI SAUCE
By BobD
Heat oil in heavy large skillet over medium heat
- 4 SERVINGS
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 large garlic cloves, chopped
- 3 small zucchini, trimmed, cut into 1/2-inch pieces
- 1 1/2 teaspoons oregano
- 1 28-ounce can diced tomatoes in juice, drained, 1/2 cup juice reserved
- 4 6- to 7-ounce sea bass or other white fish fillets (such as orange roughy)
GREEN RISOTTO w/PEAS
By BobD
Bring one and a half cups water to boil
- 1 bunch flat-leaf parsley, leaves only
- 1/4 cup fresh mint leaves
- 1/4 cup basil leaves
- 3 tablespoons unsalted butter
- 2 shallots, minced
- 1 1/2 cups arborio rice
- 5 to 6 cups hot chicken stock, preferably homemade
- Coarse salt and freshly ground pepper to taste
- 2 cups young peas
- 1/2 cup freshly grated Parmesan to taste.
CHILLED CORN SOUP
By BobD
Cut kernels from cobs with a sharp knife, then cut cobs into thirds
- 6 SERVINGS
- Simmering the cobs lends depth to a cool essence-of-corn 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
- GARNISH: sour cream; chopped chives