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Recipes
DRIED FIG & OLIVE TAPENADE
By BobD
In a small saucepan, simmer the figs in the water with the lid askew for 10 to 20 minutes, until very tender
- 6-8 SERVINGS
- Serve with pita toasts or crackers, or smear it on grilled chicken breast or tuna steaks for a main course.
- 1/2 cup (85 g) stemmed and quartered dried Black Mission figs
- 1 cup (250 ml) water
- 1 cup (170 g) black olives, rinsed and pitted
- 1 garlic clove, peeled
- 2 teaspoons capers, rinsed and drained
- 2 anchovy fillets
- 2 teaspoons whole-grain mustard
- 1 teaspoon finely chopped fresh rosemary or thyme
- 1 1/2 tablespoons lemon juice
- 1/4 cup (60 ml) extra virgin olive oil
- Coarse salt and freshly ground black pepper
PEACHES IN MUSCAT
By BobD
1. Over a bowl (to catch juices), peel and slice each peach, placing slices in bowl
- 4 ripe peaches
- 1/2 cup sweet Muscat or other good dessert wine
- Heavy cream or vanilla ice cream, optional.
MARINATED GIANT WHITE BEANS w/BEETS
By BobD
1. Place the beans in a large pot
- For the beans:
- 1 1 1 pound dried large lima beans
- 1 1 1 large white onion, cut in half
- 4 4 4 garlic cloves, crushed
- 1 1 1 bay leaf
- to to taste
- 1/4 1/4 1/4 cup fresh lemon juice
- 1/3 1/3 1/3 cup extra virgin olive oil
- 1/2 1/2 1/2 cup finely chopped celery
- 1/2 1/2 1/2 cup finely chopped yellow or red bell pepper
- 1/2 1/2 1/2 cup finely chopped red onion, soaked for five minutes in cold water, drained and rinsed (optional)
- 2 2 2 tablespoons chopped fresh dill
- For the beets:
- 8 8 8 small beets, greens cut away, scrubbed
- 1/3 1/3 1/3 cup red wine vinegar or sherry vinegar
- to to taste
- 2 2 2 garlic cloves, cut in half
- 1/2 1/2 1/2 teaspoon sugar
Maple-Ginger-Roasted Vegetables with Pecans
By BobD
When roasting winter vegetables, Melissa Rubel Jacobson says be sure to chop them about the same size, so they cook...
- 1 1/2 cups pecans
- 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
- 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
- 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
- 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
- 1 pound brussels sprouts, halved
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon freshly grated nutmeg
- Kosher salt and freshly ground black pepper
- 2 tablespoons minced fresh ginger
- 1/3 cup pure maple syrup
HONEY & BRIE LAMB POPS
By BobD
Preheat oven to 375F. Using a sharp knife, make a pocket in each lamb chop cutting horizontally toward the bone an...
- 1 rack of lamb, separated into chops
- salt and freshly ground pepper
- 3-4 ounces King Island Dairy Seal Bay Triple Cream Brie
- 3 tablespoons Tasmanian Leatherwood honey
- Olive oil, for cooking
BULGAR & LENTIL SALAD
By BobD
1. Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an ...
- The best lentils for this hearty salad are French green lentils or black beluga lentils. Theyre more likely to stay intact while cooking than brown lentils.
- 1 cup green or beluga lentils, rinsed and picked over
- 1 small onion, cut in half
- 2 garlic cloves, slightly crushed
- 1 bay leaf
- Salt to taste
- 1 cup fine or medium bulgur
- 4 scallions, thinly sliced (more to taste)
- 4 to 6 radishes, thinly sliced
- 1 cup finely chopped parsley
- 2 to 4 tablespoons finely chopped fresh mint
- 1/3 cup fresh lemon juice
- 1 teaspoon cumin seeds, lightly toasted and ground
- 1/2 cup extra virgin olive oil
VANILLA GLAZED SUGAR COOKIES
By BobD
MAKE COOKIES: Stir together flour, baking powder, baking soda, and salt
- YIELD 8 DOZEN
- FOR COOKIES
- 5 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 sticks (3/4 lb) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup whole milk, divided
- FOR ICING
- 1/2 stick unsalted butter, softened
- 1 lb confectioners sugar (1 box)
- 1 large egg white
- 4 1/2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- EQUIPMENT: a 2 1/2-inch round cookie cutter
GREEK COUS COUS
By BobD
Heat olive oil in a small pan to medium-high
- 1/2 Tbls. olive oil
- 2 Roma tomatoes, diced
- 2-3 scallions, chopped
- 2 cloves garlic, minced
- 8 Kalamata olives, pitted and sliced
- 2 cups hot cooked couscous
- Salt
- Crumbled feta cheese
Skirt Steak with Pimenton Butter
By BobD
Light a grill or heat a grill pan
- 6 tablespoons unsalted butter
- 6 garlic cloves, thinly sliced
- 1 1/2 teaspoons smoked hot paprika
- 2 tablespoons fresh lemon juice
- Salt
- 5 pounds skirt steaks
- Vegetable oil, for rubbing
- Freshly ground pepper
- Sunchoke-Kale Hash with Farro
Spiced Chocolate Fondue
By BobD
Caroline Yeh, owner of the eight-month-old Temper Chocolates in Boston, sells extraordinary candies from small Euro...
- 1 1/2 cups heavy cream
- 1/4 cup whole milk
- Eight 4-inch cinnamon sticks, crushed
- 2 teaspoons cardamom pods
- 1 teaspoon whole cloves
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 pound bittersweet chocolate, coarsely chopped