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Recipes
SHRIMP & GREEN ONION PANCAKES
By BobD
For pancakes: Whisk eggs in medium bowl to blend
- Pancakes:
- 2 large eggs
- 1 1/2 cups cold water
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups all purpose flour
- 1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
- 1 medium onion, halved, very thinly sliced
- 8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
- 1 medium carrot, peeled, cut into 3-to 4-inch-long matchstick-size strips
- Sauce:
- 1/2 cup reduced-sodium soy sauce
- 2 tablespoons water
- 2 tablespoons fresh lemon juice
- 2 teaspoons Asian sesame oil
- 1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
- 4 tablespoons vegetable oil, divided
- *Also known as Korean crushed red pepper; available at Korean markets.
FANCY BEEF & VEAL MEATLOAF
By BobD
1. Preheat the oven to 375 degrees
- 1/2 loaf Italian bread, crust removed, torn into small pieces (about 2 cups)
- 1 cup whole milk
- 1 pound ground beef
- 1 pound ground veal
- 2 large eggs, scrambled
- 4 ounces thinly sliced pancetta, chopped
- 3/4 cup grated Parmesan
- 1 bunch parsley, cleaned and finely chopped (about 1 cup)
- 2 teaspoons grated lemon zest
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup butter
- 1 cup dry white wine.
GRANITA OF PORK & TOMATO
By BobD
GENTLY SAUTE IN OLIVE OIL AND BUTTER ADD 4-5 WHOLE SAGE LEAVES BROWN MEAT TOP WITH THICK SLICE OF TOMATO
- 1 ” SLICES PORK LOIN POUNDED A BIT & SEASONED
- LIGHTLY FLOUR
SKILLET TURNIPS w/POTATOES & BACON
By BobD
Mix 1/4 cup water, vinegar, and sugar in small bowl
- Brovade (turnips that have fermented for several months) is a common dish in Friuli. This recipe has a similar acidityand is ready in an hour.
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar
- 2 tablespoons extra-virgin olive oil
- 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
- 1 medium onion, thinly sliced
- 4 large garlic cloves, peeled, crushed
- 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
- 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
- 1 teaspoon coarse sea salt
- 1 tablespoon chopped fresh Italian parsley
MARINATED ARTICHOKES
By BobD
Remove the peel from the lemons with a vegetable peeler
- 2 lemons
- 24 small artichokes, (about 3 pounds)
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, crushed and peeled
- 2 tablespoons Italian parsley, freshly chopped
- 1 tablespoon fresh mint, chopped
- 2 teaspoons salt
- 1 teaspoon crushed red pepper
- freshly ground black pepper
SCRAMBLED EGGS a la PROVENCALE
By BobD
1. Beat the eggs in a bowl
- They are simply scrambled eggs to which you have added a small amount of tomato sauce. The sauce adds a dimension of flavor and a velvety texture.
- 8 large or extra-large eggs
- Salt and freshly ground pepper
- 1/4 cup Fresh Tomato Sauce
- 1 tablespoon extra virgin olive oil
- 1 tablespoon slivered fresh basil or chopped chives
REDUCED BALSAMIC VINEGAR
By BobD
Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat
- of the following (optional):
- 1 pint (or 500-milliliter bottle) good-quality balsamic vinegar (commerciale grade)
- 1 tablespoon honey
- 1 bay leaf
- 4 whole cloves
- A tender branch of fresh rosemary with lots of needles
- Several small sprigs fresh thyme with lots of leaves
KEY LIME CHEESECAKE
By BobD
For lime custard: Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils ...
- Reminiscent of Sara Lee's 1950s-era graham-cracker and sour-cream cheesecake, this version features a thick layer of delicious sour cream atop the creamy filling and tart Key lime custard.
- Lime custard
- 6 large egg yolks
- 3/4 cup sugar
- 6 tablespoons fresh Key lime juice or regular lime juice
- 1 teaspoon grated Key lime peel or regular lime peel
- Crust
- 1 3/4 cups graham cracker crumbs (about 12 whole graham crackers)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- Filling
- 2 (8-ounce) packages cream cheese, room temperature
- 2/3 cup plus 3 tablespoons sugar
- 2 large eggs
- 3 tablespoons fresh Key lime juice or regular lime juice
- 1 tablespoon grated Key lime peel or regular lime peel
- 1 16-ounce container sour cream
- Thin lime slices
CHERRY CORNMEAL UPSIDE DOWN CAKE
By BobD
Position rack in center of oven; preheat to 350F
- A little balsamic vinegar balances the sweetness of the cherries and enhances their flavor. Serve the cake with espresso or tea in the afternoon or with whipped cream or ice cream for dessert.
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature, divided
- 1/4 cup (packed) dark brown sugar
- 2 teaspoons balsamic vinegar
- 3 cups whole pitted fresh Bing cherries or other dark sweet cherries (about 21 ounces whole unpitted cherries)
- 1 1/4 cups all purpose flour
- 1/4 cup yellow cornmeal (preferably stone-ground medium grind)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup sugar
- 2 large eggs, separated
- 3/4 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/4 teaspoon cream of tartar
SOLE CEVICHE w/PINK GRAPEFRUIT & RADISHES
By BobD
Slice all peel and pith from grapefruits
- 4 SERVINGS
- 2 pink grapefruits
- 2 tablespoons sherry vinegar
- 2 fluke fillets, each about 6 ounces, or flounder or gray sole
- 6 large red radishes, sliced paper-thin, about 3/4 cup
- 1 tablespoon minced chives
- 2 1/2 tablespoons fruity olive oil
- Sea salt
- 1 tablespoon pink peppercorns.