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Recipes
ANCHOVY & ZUCCHINI SAUCE
By BobD
Heat oil and butter in a deep 12-inch heavy skillet over medium-high heat until foam subsides, then saute onion wit...
- 6 SERVINGS
- Anchovies disappear into dish while providing great depth of flavor-providing a foundation for the brighter notes of quickly cooked zucchini, lemon zest, and parsley.
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- 1 lb spaghetti
- 3 garlic cloves
- 12 oil-packed flat anchovy fillets
- 1 1/2 lb zucchini (about 3 medium), coarsely grated
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon grated lemon zest
Walnut Pesto (Pesto di Noci)
By BobD
Put the walnuts and garlic in the food processor, and pulse until the nuts are chopped into very tiny bits (but don...
- For the Pesto:
- 2 plump garlic cloves, peeled
- 1 teaspoon kosher salt
- 2 cups walnut halves, or pieces, toasted
- 1 1/2 cups ricotta, preferably fresh
- 6 tablespoons extra-virgin olive oil
- 6 tablespoons Grana Padano, freshly grated, or more for passing
- 3 tablespoons fresh Italian parsley, chopped
- freshly ground black pepper, to taste
- 3 tablespoons butter, softened
- For the Pasta:
- 1 pound tagliatelle
WARM CHICK PEA & BROCCOLI SALAD
By BobD
1. Place the chick peas and their soaking liquid in a large saucepan and add enough water to cover by 2 inches
- For the dressing:
- 1/2 pound (1 heaped cup) dried chick peas, soaked for 6 hours or overnight in 1 quart water
- Salt, preferably kosher salt, to taste
- 1/2 pound broccoli crowns, broken into florets
- 1/2 small red onion, sliced (optional)
- 1/4 cup chopped fresh parsley, or a combination of parsley and dill
- 2 ounces shaved Parmesan
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar, champagne vinegar, or sherry vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, minced or put through a press
- Salt, preferably kosher salt, and freshly ground pepper
- 6 tablespoons extra virgin olive oil, or 4 tablespoons olive oil and 2 tablespoons buttermilk or plain low-fat or nonfat yogurt
Pavlovas with Passion Fruit Curd
By BobD
Farmstead eggs are at their best in late summer, when the chickens are "on pasture," eating grass
- 3 large eggs, separated
- Pinch of salt
- 1 1/4 cups superfine sugar
- 2 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons cornstarch
- 1/2 vanilla bean, seeds scraped
- 1/4 cup passion fruit puree or nectar
- 1 stick cold unsalted butter, cubed
Farm Egg Baked in Celery Cream
By BobD
Recipe adapted from Stephen Satterfield, Miller Union, Atlanta
- 1 cup heavy cream
- 2 celery stalks with leaves, roughly chopped
- 1 shallot (unpeeled), halved lengthwise and sliced
- 1/2 small yellow onion (unpeeled), sliced
- 3 black peppercorns
- 1 small dried bay leaf
- 1 sprig fresh thyme
- Kosher salt
- 4 thick slices country bread
- Extra-virgin olive oil
- 2 teaspoons unsalted butter at room temperature
- 4 large eggs
QUINOA PECAN MUFFINS
By BobD
1. Preheat the oven to 375 degrees with a rack in the middle
- You can make your own quinoa flour just by grinding quinoa, about 1/4 cup at a time, in a spice mill. Once ground, sift the flour, then grind any whole quinoa that stays behind in the sifter.
- These are smallish muffins, moist, nutty and not too sweet.
- 1 cup whole-wheat flour
- 1/2 cup quinoa flour (see above for instructions on how to make your own)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large or extra large eggs
- 1/4 cup maple syrup or agave nectar
- 3/4 cup buttermilk
- 1/4 cup canola oil
- 1 teaspoon vanilla
- 1 cup cooked quinoa
- 1/2 cup chopped pecans
RISOTTO w/SPRING CARROTS & LEEKS
By BobD
1. Pour your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the p...
- You can get carrots and leeks year round in the supermarket. In the spring, though, new carrots and leeks, fresh and sweet, come to farmers markets, and theyre perfect for this risotto.
- 7 About 7 cups well seasoned chicken or vegetable stock
- 2 tablespoons extra virgin olive oil
- 3/4 pound tender spring carrots, peeled and thinly sliced on the diagonal*
- 2 large leeks, white and light green parts only, cut in half lengthwise, rinsed thoroughly and chopped
- Salt, preferably kosher salt, to taste
- 1 1/2 cups arborio or carnaroli rice
- 2 teaspoons fresh thyme leaves
- 2 garlic cloves, minced
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 2 to 3 tablespoons chopped fresh parsley, or a combination of parsley, tarragon and marjoram or chives
- Freshly ground pepper to taste
- 1 to 2 teaspoons fresh lemon juice
- 1/4 to 1/2 cup freshly grated Parmesan cheese
- *If your carrots are fat at one end, cut the fat end in half lengthwise, then slice so that the pieces will be more uniform.
ASIAN PORK & MUSHROOM BURGER WRAPS
By BobD
Heat oil in large skillet over medium-high heat
- Asian ingredientsfrom soy sauce to sriracha flavor the pork burgers. Wrapping it all up in Bibb lettuce leaves adds a fresh touch.
- 2 tablespoons canola oil or peanut oil
- 2 tablespoons minced lemongrass (from bottom 3 inches of about 4 stalks)
- 2 garlic cloves, minced
- 4 ounces fresh shiitake mushrooms, stemmed, caps chopped
- 1 teaspoon coarse kosher salt, divided
- 1 3/4 pounds ground pork shoulder (Boston butt)
- 2 tablespoons soy sauce, divided
- 3 teaspoons Asian sesame oil, divided
- 3/4 teaspoon cracked black pepper
- 1/2 cup hoisin sauce*
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon hot chili sauce (such as sriracha)*
- Nonstick vegetable oil spray
- 2 heads of Bibb lettuce, cored, leaves separated
- 1 cup matchstick-size strips red bell pepper
- 1 cup matchstick-size strips peeled carrot
- 1/3 cup fresh cilantro leaves
SPINACH, RR PEPPER AND CHEVRE SANDWICH
By BobD
1. Whisk together the lemon juice, salt, pepper, mustard and olive oil
- 1 1 1 teaspoon fresh lemon juice
- Salt and freshly ground pepper
- 1 1 1 small garlic clove, finely chopped or pureed
- 1/4 1/4 1/4 teaspoon Dijon mustard, plus extra for the bread
- 1 1 1 tablespoon extra virgin olive oil
- 2 2 2 cups (about 2 ounces) baby spinach, washed and dried
- 2 2 1 roasted red piquillo peppers, or 1 small red bell pepper, roasted, seeded and cut in wide strips
- 1 1 1 ounce soft goat cheese
- 1 1 1 whole wheat or whole wheat sesame hamburger bun
SWEDISH MULLED WINE (GLOG)
By BobD
1. Combine wines in a large saucepan
- 2 bottles dry red wine
- 1 bottle sweet white wine, like sauternes or German spaetlese
- 1 lemon
- 1 orange
- 10 cloves
- 10 cardamom pods
- 3 cinnamon sticks
- 1 inch fresh ginger, thinly sliced
- 1 cup raisins
- 1 cup blanched almonds
- 1 cup sugar (or to taste)
- 1 tablespoon bitters
- 1 cup aquavit or vodka (optional)