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Recipes
Anchovy and Roasted-Pepper Salad with Goat Cheese
By BobD
Roast the peppers directly over a gas flame or under the broiler until charred all over; transfer to a rimmed bakin...
- 2 large red bell peppers
- 2 large yellow bell peppers
- 10 cracked Sicilian green olives
- 6 oil-packed anchovy fillets, finely chopped
- 2 tablespoons capers, drained
- 1 teaspoon chopped rosemary
- 1 tablespoon red wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Six 1-inch-thick slices of peasant bread
- 1 large garlic clove, peeled
- 1/2 pound log soft goat cheese, cut into 12 rounds
FOUR CHEESE SPINACH LASAGNA
By BobD
In a skillet, saute the vegetables and garlic in oil until crisp-tender
- 12 SERVINGS
- 2 cups chopped fresh broccoli
- 1 1/2 cups julienned carrots
- 1 cup sliced green onions
- 1/2 cup chopped sweet red pepper
- 3 garlic cloves, minced
- 2 teaspoons vegetable oil
- 1/2 cup all-purpose flour
- 3 cups milk
- 1/2 cup grated Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 1/2 cups small-curd cottage cheese
- 1 cup (4 ounces) shredded mozzarella cheese
- 1/2 cup shredded Swiss cheese
- 12 lasagna noodles, cooked and drained
RISOTTO w/MUSSELS in WHITE WINE
By BobD
1. Place the mussels with the wine, shallots, half the garlic and one tablespoon of the parsley in a large saucepan
- 2 pounds small mussels, scrubbed and debearded
- 3 cups dry white wine
- 1/4 cup finely minced shallots
- 2 garlic cloves, finely minced
- 5 tablespoons chopped fresh parsley
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 cup finely minced onion
- 1 1/2 cups imported arborio rice
- Salt and freshly ground black pepper.
EAST HAMPTON CLAM CHOWDER
By BobD
Melt 4 tablespoons (1/2 stick) of the butter in a large heavy-bottomed stockpot
- 6-8 SERVING
- Can be made a day in advance and reheat it slowly before dinner.
- 12 tablespoons (1 1/2 sticks) unsalted butter, divided
- 2 cups chopped yellow onions (2 onions)
- 2 cups medium-diced celery (4 stalks)
- 2 cups medium-diced carrots (6 carrots)
- 4 cups peeled medium-diced boiling potatoes (8 potatoes)
- 1 1/2 teaspoons minced fresh thyme leaves (1/2 teaspoon dried)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart (4 cups) clam juice
- 1/2 cup all-purpose flour
- 2 cups milk
- 3 cups chopped fresh chowder clams (1 1/2 pounds shucked clams)
RED WINE & RASPBERRY SORBET
By BobD
In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolv...
- YIELD 1 QUART
- 1 cup (200 g) sugar
- 3/4 cup (180 ml) water
- 1 bottle (750 ml) fruity red wine, such as Merlot, Zinfandel, or Beaujolais
- 3 cups (15 ounces/400 g) raspberries
POTATO & TUNA PUREE
By BobD
1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt, and bring to a boil
- 2 2 2 pounds Yukon gold potatoes, peeled
- Salt
- 1 to 1 1/2 1 to 1 1/2 1/2 cups low-fat milk, as needed
- 2 2 2 tablespoons extra virgin olive oil
- 2 to 4 2 to 4 4 large garlic cloves, minced
- 2 2 2 cans light tuna packed in olive oil
- Freshly ground pepper
- Chopped fresh chives or parsley for garnish (optional)
Mini Crab Cakes with Remoulade Sauce
By BobD
In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the ve...
- 2 tablespoons unsalted butter
- 2 scallions, white and green parts minced
- 1 rib celery, minced
- 1 medium clove garlic, minced
- 1 pound lump crab meat, cleaned and picked over to remove any bits of shell
- 2 large eggs, lightly beaten
- 2 teaspoons fresh lemon juice
- 2 tablespoons whole grain mustard
- 2 tablespoons minced fresh flat-leaf parsley
- 1 teaspoon kosher salt
- 3/4 teaspoon freshly ground black pepper
- Pinch of freshly grated nutmeg
- 1/3 cup cracker meal, plus more for dredging
- 2/3 cup vegetable oil, for frying
- Rémoulade Sauce
CURRIED PEA SOUP
By BobD
Boil stock in a large pan over high heat
- 2 cups vegetable stock
- 2 cloves garlic, finely minced
- 3/4 tsp. curry paste
- 2 tbsp. fresh mint, chopped
- 13 oz. frozen peas, thawed
- 3/4 tsp. vegetable oil
- 1/4 tsp. black mustard seeds
Strawberry, Rhubarb and Rose Fool
By BobD
In a large saucepan, combine the rhubarb, sugar and water and bring to a boil
- 2 1/2 pounds rhubarb (without leaves), sliced crosswise 1/2 inch thick (8 cups)
- 1 cup sugar
- 1/4 cup water
- 1/4 cup rose syrup (optional; see Note)
- 1/2 teaspoon fresh lemon juice
- 3 cups heavy cream
- 1 pound strawberries, thinly sliced (2 1/2 cups)
- 1/2 cup unsprayed rose petals, finely shredded (optional)
QUICHE BROCCOLI & GARLIC QUICHE
By BobD
Preheat oven to 375°F with rack in middle
- All-butter pastry dough
- 10 ounces (1-inch-wide) broccoli florets (with 1 to 2 inches of stem attached)
- 2 large garlic cloves
- 6 large eggs
- 1 1/2 cups half-and-half
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon cayenne
- 5 ounces extra-sharp Cheddar, coarsely grated (2 cups)
- 1/4 cup grated Parmigiano-Reggiano
- Equipment: a 9 1/2-inch deep-dish pie plate or a 9-inch (2-inch-deep) round fluted tart pan with removable bottom; pie weights or dried beans