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Recipes
ITALIAN WHITE BEAN PUREE
By BobD
Drop garlic into a food processor with motor running
- 4 SERVINGS
- 2 garlic cloves
- 2 (15-oz) cans white beans such as cannellini, rinsed and drained
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon tomato paste
- 1 1/4 teaspoon chopped rosemary, divided
- 1/3 cup dry white wine
- 2 tablespoons chopped pitted Kalamata olives, divided
CALIFORNIA BBQ TRI-TIP ROAST & BEANS
By BobD
Bottom round is an acceptable substitute for tri-tip
- 4-6 SERVINGS
- Ingredients for Tri Tip
- 1 tri-tip roast (about 2 pounds) , trimmed
- 6 garlic cloves , minced
- 2 tablespoons Olive oil
- 3/4 teaspoon salt
- 2 cups wood chips , preferably oak
- 3/4 teaspoon garlic salt
- Ingredients for Beans
- 4 slices bacon , chopped fine
- 1/2 pound deli ham , chopped fine
- 1 onion , chopped fine
- 4 garlic cloves , minced
- 1 pound pink kidney beans (see note), soaked overnight and drained
- 6 cups water
- 1 cup canned tomato puree
- 1/2 cup bottled taco sauce
- 5 tablespoons packed light brown sugar
- 1 tablespoon dry mustard
- Salt
- 1/4 cup fresh cilantro leaves , chopped
- 2 tablespoons cider vinegar
STIR FRIED TOFU w/CARROTS & PEPPERS
By BobD
Cut the tofu into 1/4-inch matchsticks and place them on paper towels
- 4 SERVINGS
- Make sure to cut the carrots and red peppers into the same size julienne (julienne are thin strips) so that they cook at the same rate.
- 12 ounces firm tofu, sliced about 1/4 inch thick
- 1 tablespoon soy sauce (low-sodium if desired)
- 1 tablespoon Shao Hsing rice wine or dry sherry
- 2 teaspoons dark Asian sesame oil
- 1/4 to 1/2 teaspoon salt (to taste)
- 1/4 teaspoon ground pepper, preferably white pepper
- 1/4 teaspoon sugar
- 2 tablespoons peanut oil or canola oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 medium carrot, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
- 1 medium red bell pepper, cut in 1/4-by-2-inch matchsticks (1 cup julienne)
- 1 cup thinly sliced mushrooms
- 1/4 cup thinly sliced scallions or minced red onion
- 1/4 cup coarsely chopped cilantro
GRILLED POUSSIN PROVENCAL
By BobD
1. Combine all ingredients to make marinade
- 4 SERVINGS
- Provence Marinade
- • 4 Tbs. balsamic vinegar
- • 4 Tbs. herbes de Provence - or your favorite herbs, chopped
- • 1 Tbs. olive oil
- • 2 tsp. cracked black peppercorns
- Ginger Marinade
- • 4 Tbs. rice wine vinegar
- • 2 Tbs. freshly grated ginger
- • 2 Tbs. soy sauce
- • 2 tsp. cracked black peppercorns
- • 1 Tbs. sesame oil
POTATO CHAMP
By BobD
1. Combine potatoes with water and a small amount of salt in a large pot and place on a medium flame
- Serves 6
- • 7 large Idaho potatoes, peeled and cut into 6 equal pieces
- • 1/4 pound butter, diced
- • 1 cup heavy cream
- • 6 stalks of scallions (or spring onions if you can find them), sliced diagonally
- • salt and pepper
PEACH COMPOTE w/ROSE WATER
By BobD
Peel and pit the peaches and chop them roughly
- YIELD 1-1/2 CUPS
- 7 medium peaches
- 1/4 cup sugar
- 3 teaspoons rose water
- Pinch salt.
WILD MUSHROOM RISOTTO
By BobD
Soak the dried porcini in one-and-a-half cups of warm water for 30 minutes
- 2 ounces dried porcini mushrooms
- 3/4 pound wild mushrooms (portobello, shiitake, cremini, porcini)
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, peeled and chopped
- 2 tablespoons fresh tarragon leaves, chopped
- Coarse sea salt and freshly ground pepper
- 2 tablespoons creme fraiche or heavy cream
- 3 tablespoons unsalted butter
- 2 large shallots, chopped
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 About 6 cups hot chicken stock (and the mushroom-soaking liquid)
- 2 tablespoons freshly grated Parmigiano Reggiano
- Tarragon leaves to garnish.
Slow Cooker Sunday Sauce on Spaghetti
By BobD
In a large skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
- Salt and freshly ground black pepper
- 1 pound sweet Italian sausages
- 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1 large onion, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 cup dry red wine
- One 28-ounce can whole tomatoes, chopped, juices reserved
- One 28-ounce can tomato puree
- 2 thyme sprigs
- 1 rosemary sprig
- 1/2 cup water
- 2 pounds spaghetti
- Freshly grated pecorino cheese, for serving
KOREAN STYLE ROMAINE SALAD
By BobD
Cut romaine crosswise into 2-inch pieces and put in a bowl
- YIELD 1 QUART
- 1 heart of romaine
- 1 teaspoon chopped garlic
- 1/2 teaspoon grated peeled ginger
- 1/4 teaspoon coarse Korean hot red-pepper flakes
- 1 tablespoon Asian sesame oil
- 1 tablespoon soy sauce
- 2 teaspoons water
- 1 teaspoon sesame seeds, toasted (see Tips) and crushed with side of a heavy knife
TASMANIAN HONEY CURED OCEAN TROUT
By BobD
To cure the fish, lay the fillet, skin side down, on a large sheet of plastic wrap on an oven tray
- Tasmanian Honey Cured Ocean Trout, Potato Pikelets and Beetroot Relish
- 20 about 20 “pikelets”
- Cured Ocean Trout
- 1 1 1 side Ocean Trout or Tasmanian salmon, pin boned
- 1/3 1/3 1/3 cup Tasmanian Honey (try Lavender, Manuka or Christmas bush)
- 1/2 1/2 1/2 cup Murray River Salt
- 1/4 1/4 1/4 cup chopped dill
- Pikelets
- 1 1 1 cup mashed potato
- 2 2 2 tablespoons flour
- 2 2 2 eggs
- 1/3 1/3 1/3 cup buttermilk
- 2 2 2 tablespoons snipped chives
- Salt and freshly ground pepper
- Olive oil, for cooking
- Beetroot Relish
- 1 1 1 tablespoon red wine vinegar
- 1 1 1 teaspoon sugar
- 1 1 1 large beet, finely grated
- Yogurt Sauce
- 1/4 1/4 1/4 cup each plain yogurt
- 1/4 1/4 1/4 cup sour cream
- 1 1 1 tablespoon chopped fresh dill