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Recipes
Grilled Shrimp with Lemon Thyme and Olive Oil
By BobD
The aroma of fresh lemon thyme fills the kitchen with a bright citrusy fragrance which goes beautifully with seafoo...
- 1 tablespoon minced fresh lemon thyme or thyme
- 3 tablespoons fresh lemon or lime juice
- 1 tablespoon olive oil
- 1 teaspoon freshly ground black pepper
- 16 medium-to-large shrimp, peeled and deveined (12 ounces after peeling)
- Green Rice
- Lemon wedges
ITALIAN SAUSAGE w/RED GRAPES
By BobD
Heat olive oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook sausages, turning...
- 2 tablespoons olive oil
- 2 lb sweet Italian sausage (about 12 3- to 4-inch links)
- 2 lb seedless red grapes, stemmed
- 1/4 cup balsamic vinegar
- Accompaniment: sautéed greens with garlic
PASTA w/PEAS & SNOW PEAS
By BobD
Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes
- 2 medium leeks (white and pale green parts only), rinsed well and finely chopped
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup water
- 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
- 1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pound dried egg fettuccine nests
- 1/3 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated fresh lemon zest
- 1/3 cup finely grated parmesan plus additional for serving
WATERMELON GAZPACHO
By BobD
Working in batches, purée all of the ingredients except the garnish in a blender for two minutes or longer until f...
- The celery brings this combination together, so don’t leave it out.
- 4 cups cubed seedless watermelon, about 1 1/4 pounds
- 1 pound ripe tomatoes, quartered or cut into sixths
- 2 to 3 tablespoons fresh lemon juice, to taste
- 2 tablespoons extra virgin olive oil
- Generous 1/2 cup chopped celery (2 ounces)
- Salt and freshly ground pepper
- Thin celery slices or sticks for garnish
POTATO, CHOURICO & CRUNCHY KALE SOUP
By BobD
1. Preheat the oven to 350 degrees
- 2 medium onions, diced
- 2 to 3 cloves garlic, minced
- 6 to 8 ounces spicy, dried Portuguese chouriço or Spanish chorizo, cut into 1⁄4-inch dice
- 2 pounds waxy potatoes, like white or creamer, peeled and cut into chunks
- 1 bay leaf
- Kosher salt
- 6 ounces (about half a bunch) Tuscan kale, stems removed.
Baked Apple-Cinnamon French Toast
By BobD
This apple-cinnamon French toast is quick to assemble, but the best part about it is that you can make it the night...
- 3 cups nonfat milk
- 2 cups pasteurized liquid egg whites, such as Egg Beaters
- 3 tablespoons honey
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1-pound loaf sliced whole-wheat bread
- 1 cup chopped dried apple rings (3 ounces)
- 1/2 cup raisins
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 tablespoon confectioners’ sugar
LAVASH PIZZA w/SMOKED SALMON
By BobD
1. Heat the oven to 375 degrees
- The trick here is to bake the lavash just until the edges are crisp, but not so long that it’s too crisp all the way through to cut easily.
- 1 9-by-12-inch lavash
- 1/4 cup drained regular 2 percent yogurt or thick, Greek-style 2 percent yogurt
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon minced fresh dill or chives
- 1 tablespoon extra-virgin olive oil, plain or mixed with 1 finely minced clove garlic
- 3 to 4 ounces thinly sliced smoked salmon (enough to cover the lavash)
- 2 additional teaspoons chopped chives
- Freshly ground pepper
Pumpkin Cheesecake with Brown-Butter Pears
By BobD
At Pulino's Bar & Pizzeria in Manhattan, pastry chef Jane Tseng works with her boss, Nate Appleman (an F&W Best New...
- 8 ounces gingersnap cookies, crushed
- 2/3 cup plus 2 tablespoons sugar
- Salt
- 2 tablespoons unsalted butter, softened
- 12 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg
- 4 tablespoons unsalted butter
- 3 large, ripe Bartlett pears—peeled, cored and cut into thin wedges
- 1 teaspoon sugar
PENNETTE w/SEA SCALLOPS & BROCCOLI
By BobD
1. Bring a large pot of water to a boil
- Pennette With Sea Scallops and Broccoli Florets
- 1 pound broccoli
- Salt
- 12 ounces sea scallops
- 1 pound pennette pasta
- 1/2 cup unsalted butter
- 1 medium onion, finely chopped
- 1 tablespoon thyme leaves, chopped
- 1/8 teaspoon red-pepper flakes
- 1/8 teaspoon sweet paprika
- 1/2 cup grated Parmesan.
TOP-CRUST PEACH & CARDAMOM PIE
By BobD
For crust: Blend flour, sugar, and salt in processor
- Crust:
- This is a breeze to make: The dough is cut into pretty shapes with a cookie cutter, then layered atop the filling.
- Yield: 8 servings
- 1 1/4 cups unbleached all purpose flour
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- Filling:
- 2 1/2 pounds firm but ripe peaches, peeled, halved, pitted, sliced 1/2 inch thick
- 1/3 cup sugar
- 2 tablespoons cornstarch
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon ground cardamom
- 1 egg, beaten to blend (for glaze)
- 1 1/2 tablespoons raw sugar*
- Honey Yogurt
- Special Equipment: 2- to 3-inch heart-shaped or scalloped cookie cutter