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Recipes
Apple Crostada with Brown Butter Streusel
By BobD
MAKE THE PASTRY: In a food processor, pulse the flour, sugar and salt
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 cup walnuts, finely chopped
- 1/4 cup granulated sugar
- 2 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 7 tablespoons unsalted butter
- 1 cup pure maple syrup, plus more for serving
- 1 vanilla bean, split and scraped
- 5 Granny Smith apples—peeled, cored and sliced 1/2 inch thick
- 1 large egg, beaten with 1 tablespoon of water
- Vanilla ice cream, for serving
WHITE PIZZA
By BobD
Pre-heat the oven to 425 degrees
- 2 large home made or ready made pizza bases (or 4 small)
- 1 lb. plum tomatoes, thinly sliced
- 1 onion peeled and sliced
- 3 oz. pack watercress, finely chopped
- 4 oz. ricotta cheese
- 1 tbsp. fresh green peppercorns
- 4 oz. mozzarella, cut into small cubes
- 4 oz. cherry tomatoes, halved
- Sprigs of basil for garnish
PIZZA MARGHERITA
By BobD
1. Preheat the oven to 450 degrees, with a pizza stone inside if you have one
- For the garlic olive oil:
- 1/2 1/2 1/2 cup extra virgin olive oil
- 3 3 3 garlic cloves, halved, green shoots removed, and minced
- For the pizza:
- 1/2 1/2 1/2 batch whole wheat pizza dough
- 2 2 2 tablespoons garlic olive oil (above)
- 3/4 3/4 3/4 cup grated mozzarella or crumbled goat cheese
- 2 2 1/4 to pounds ripe tomatoes, sliced about 1/4 inch thick (I like to use a mix of mostly red with some yellow and green tomatoes)
- to salt and freshly ground pepper to taste
- Several fresh basil leaves, torn into small pieces
EDAMAME BURGER
By BobD
Place the frozen edamame and the entire can of chickpeas, including the liquid, in a saucepot and warm through
- Yep, green burgers. This recipe makes a lot, but they freeze well.
- 2 cups (340 g) shelled and frozen edamame
- 1 can (15 ounces, or 420 g) chickpeas, with liquid
- 8 ounces (227 g) sliced mushrooms
- 1/2 cup (65 g) finely ground raw cashews
- 1/2 cup (60 g) nutritional yeast
- 4 cloves garlic
- 1/2 teaspoon ground cumin
- 1/4 teaspoon liquid smoke (optional)
- 1 teaspoon Braggs Liquid Aminos or soy sauce
- Salt and pepper, to taste
- 3 1/2 cups (420 g) chickpea flour
- Oil, for frying
PROVENCAL GREENS SOUP
By BobD
1. Heat one tablespoon of the olive oil in a large, heavy soup pot over medium heat, and add the leeks
- 2 tablespoons extra virgin olive oil
- 2 leeks, cut in half length-wise, sliced, rinsed of dirt and drained on paper towels
- 4 garlic cloves, sliced
- 6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
- 1 1/2 quarts water
- Salt, preferably kosher salt, to taste
- Freshly ground pepper to taste
- 2 large eggs
- 4 thick slices country bread, toasted and rubbed with a cut clove of garlic
- Grated Parmesan for serving (optional)
BLOODY MARY ICE POPS
By BobD
Blend all ingredients with 1/2 teaspoon each of salt and pepper in a blender until smooth, then strain through a fi...
- Yield: Makes 8 ice pops
- 2 1/4 cups tomato juice (18 ounces)
- 2 tablespoons fresh lemon juice
- 1 teaspoon bottled horseradish
- 3 or 4 drops Worcestershire sauce
- 1/3 cup vodka
- Equipment: 8 (1/3-cup) ice pop molds and 8 wooden sticks
CHICKEN SOUP w/LEEKS & LEMON
By BobD
1. Combine the stock and leeks, bring to a boil, reduce the heat and simmer 20 minutes
- This is inspired by both the classic Greek soup avgolemono and Scottish cockaleekee. Start with a flavorful chicken or turkey broth, simmer leeks and rice or bulgur in the soup until tender, then enrich with eggs and lemon.
- The trick here is to begin with a flavorful stock and not to allow the eggs to curdle when you combine the soup and the avgolemono sauce.
- You can make a vegetarian version of this using a garlic broth or by making a robust vegetable stock using the dark leafy parts of the leeks.
- 2 quarts chicken or turkey stock, preferably homemade
- 1 pound leeks, white and light green parts only, cleaned and sliced thin
- 2/3 cup rice or coarse bulgur (to taste)
- 4 large eggs, at room temperature
- Fresh juice of 2 lemons, strained, or about 6 to 8 tablespoons, to taste
- Salt to taste
- Freshly ground pepper
- Chopped fresh parsley or dill for garnish
SOFT SHELL CRAB SANDWICHES
By BobD
Clean crabs if your fishmonger has not done this work for you
- 2 SERVINGS
- 2 fresh soft-shell crabs, cleaned
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 3 tablespoons Chesapeake-style crab seasoning, preferably J.O. brand
- 2 large eggs, beaten
- 2 tablespoons butter
- 1 ripe tomato, sliced thick
- 4 pieces white bread, toasted
- Mayonnaise
- Kosher salt and freshly ground black pepper to taste, or more J.O. brand seasoning.
Nectarine-Buttermilk Pops
By BobD
In a medium saucepan, toss the sliced nectarines with 3/4 cup of the sugar and 2 tablespoons of the lemon juice and...
- 2 pounds nectarines, thinly sliced
- 1 cup sugar
- 2 1/2 tablespoons fresh lemon juice
- 3 tablespoons ginger liqueur, such as Domaine de Canton brand
- 3/4 cup cold buttermilk
- 1/2 teaspoon finely grated lemon zest
BAKED GOAT CHEESE MACARONI
By BobD
Preheat oven to 325 degrees
- 1/2 lb. elbow macaroni
- 1/4 cup butter
- 1/4 cup flour
- 3 cups milk, heated
- 1 cup sun-dried tomatoes
- 8 oz. goat cheese
- 1/4 cup roasted garlic
- 1 tsp. chopped thyme
- 1 tsp. chopped oregano
- 1 cup Mascarpone cheese
- 1 cup heavy cream
- 2 cups fresh breadcrumbs
- 1 clove garlic
- 1/2 cup fresh, grated Parmesan cheese
- 1/4 cup extra virgin olive oil
- 1 tsp. chopped parsley