My recipes - Keyingredient

By BobD

Put the potatoes in a pot with water to cover them by about 2 inches, and bring to a boil

The same trio of seasonal vegetables that inspire minestra ciauda lend their distinctive flavors and textures to this very different, skillet-cooked vegetable dish.
Crisp and soft at the same time, it is a deluxe version of home fries, with the artichokes and favas adding color and excitement to the familiar flavor of pan-fried potatoes.
It's a great dinner vegetable dish, as well as a terrific accompaniment to eggs at springtime breakfast or brunch. (If you are watching your carbs, omit the potatoes and increase the amounts of other vegetables by half.)
1 1/2 pounds russet potatoes
3 pounds fresh fava-bean pods, shelled
6 medium artichokes
1 lemon, for acidulated water
6 tablespoons extra-virgin olive oil
4 ounces pancetta, cut in 1/2-inch pieces
2 small onions, thinly sliced
1/2 teaspoon peperoncino, or to taste
2 teaspoons kosher salt

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By BobD

1. Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion

1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
1 large onion, chopped
2 pounds sweet carrots, peeled and thinly sliced
Salt to taste
1/4 teaspoon sugar
2 quarts water, chicken stock, or vegetable stock
6 tablespoons rice, preferably Arborio
Freshly ground pepper to taste
2 tablespoons chopped fresh herbs, such as chervil, mint, chives, or parsley, for garnish
1 cup toasted croutons for garnish (optional)

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By BobD

Melt butter in heavy large skillet (preferably cast iron) over medium-high heat

Cooking veggies over moderate heat for a bit longer than you would for a typical sautelps meld flavors while retaining texture.
3 tablespoons butter
1 large white onion, cut into 1/2-inch pieces (about 2 1/2 cups)
18 ounces medium zucchini (about 4), trimmed, cut into 1/2-inch cubes
1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 large orange bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
1 10-ounce package frozen lima beans or shelled edamame, partially frozen
1 10-ounce package frozen corn kernels, partially frozen
1 tablespoon minced fresh marjoram
Coarse kosher salt

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By BobD

Combine 3 cups water, 6 tablespoons coarse salt, and sugar in 15 x 10 x 2-inch glass baking dish

Ingredient info:
4 SERVINGS
Pork Blade Steaks with Nduja and Honey and Arugula Salad
3 cups water
6 tablespoons coarse kosher salt plus additional (for sprinkling)
3 tablespoons sugar
4 1/2 -inch-thick pork shoulder blade steaks (each about 10 inches long and 3 1/2 inches wide)
3 tablespoons extra-virgin olive oil, divided
4 ounces nduja (soft, spicy salami), cut into very thin slices
2 tablespoons honey
1 5-ounce package baby arugula
1/2 cup coarsely grated Pecorino Romano cheese
1 tablespoon fresh lemon juice
Special equipment: Large griddle
Nduja is available at some specialty foods stores, Italian markets, and online from boccalone.com. This size of pork shoulder blade steaks may be hard to find at the supermarket, so you may have to ask the butcher to cut them for you.

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By BobD

Bring two medium pots salted water to a boil over high heat

Salt
2 cups wild rice
1 cup wheat berries, soaked in 3 cups water overnight and drained
3/4 cup dried cranberries
2 tablespoons canola oil or other neutral oil
6 medium or 3 large portobello mushrooms, cleaned, stemmed and in large dice (3 cups)
Freshly ground black pepper
1 1/2 cups chopped walnuts
2 small shallots, minced
2 tablespoons chopped flat-leaf parsley
2 tablespoons walnut oil

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By BobD

Preheat oven to 450F with rack in middle

2 cups panko (Japanese bread crumbs)
1/2 teaspoon cayenne
1 stick unsalted butter, softened
1 chicken (about 3 1/2 lb), rinsed, patted dry, and cut into 10 serving pieces (breasts cut crosswise in half)

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