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Recipes
Wild Mushroom Frittata
By BobD
Preparation 1. Heat the oil in a medium skillet
- 2 tablespoons olive oil
- 1 pound shiitake mushrooms, caps only, diced into 1/4 inch cubes
- 1 1/2 teaspoons kosher salt
- 6 eggs
- 1 cup heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup grated Muenster cheese
- 1/3 cup grated sharp white cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated mozzarella
- 1/3 cup cream cheese, cut in 1/4-inch dice
Pasta with Clams, Bacon & Beer
By BobD
1. Bring a large pot of salted water to a boil and add the spaghetti
- Kosher salt
- 1 pound dried spaghetti or linguini
- 2 bacon strips, finely chopped
- 1 medium shallot, finely chopped
- 4 garlic cloves, finely chopped
- 2 dozen clams, cleaned and scrubbed
- 1/3 cup canned diced tomatoes
- 1 3/4 cups lager-style beer (such as Kronenbourg 1664 or Heineken)
- 2 tablespoons unsalted butter
- 2 teaspoons sherry vinegar
- 2 tablespoons thinly sliced fresh basil, plus extra for serving
Apple Dumplings
By BobD
Apples baked in flaky pastry with cinnamon sugar are irresistible, especially when served with vanilla ice cream
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 2 frozen puff-pastry sheets (1 pound 1 1/4 ounces), thawed
- 1 egg, beaten to mix
- 4 Golden Delicious apples, peeled and cored
SMOKED SALMON DIP
By BobD
Combine the smoked salmon and cheese in a blender or food processor
- 4 SERVINGS
- 1/4 pound smoked salmon, skinned and cut into bite-size pieces
- 1 cup yogurt cheese
- 1 teaspoon freshly grated horseradish
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground white pepper
- 2 tablespoons minced fresh dill
ENTRECOTE w/LEMONGRASS & PEPPRCORNS
By BobD
Finely chop 1/3 cup lemongrass
- 4 SERVINGS
- 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers
- 2 lb (1-inch-thick) boneless top loin (New York strip or shell) steaks
- 1/3 cup dry vermouth
- 1/2 cup reduced-sodium chicken broth
- 3/4 cup heavy cream
- Coarsely ground black peppercorns
VEGETABLE HASH w/POACHED EGG
By BobD
Heat the oil over medium heat in a large, heavy nonstick skillet
- 2 2 2 tablespoons canola oil
- 1 1 1 medium red onion, finely diced
- 4 4 4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
- to salt to taste
- 1 1 1 teaspoon cumin seeds, coarsely ground
- 2 2 2 teaspoons sweet paprika
- 2 2 2 tablespoons ketchup
- to ground pepper to taste
- 4 4 4 poached eggs
SALMON & SMKD SALMON ROLLS w/DILL SAUCE
By BobD
Sprinkle salmon with salt and pepper
- 8 SERVINGS
- 1 1 1/2 pound center-cut salmon fillet
- 6 large zucchini (each about 7 inches long and 1 1/2 inches thick), trimmed
- 1 1/2 cups mayonnaise
- 3/4 cup plus 3 tablespoons chopped fresh dill
- 7 teaspoons white wine vinegar
- 6 ounces smoked salmon (not lox), coarsely chopped
- 3 tablespoons chopped dill pickle
PHILIPPINE STYLE NOODLES w/CHIX, PORK & SHRIMP
By BobD
Boil whole chicken in big casserole with onion, celery and peppercorns
- 1 whole chicken, hacked into pieces
- 1 medium-sized onion
- 2 sticks celery
- Peppercorns
- 1 lb. pork, sliced into thin strips
- 1 cup shrimp, cooked, deveined and unshelled 1 can straw mushrooms
- 1 can water chestnuts
- 1/2 head of bok choy (pechay)
- 1 piece of carrot, julienne
- A few pieces snow pea pods
- 1/2 lb. mussels or scallops
- Soy sauce to taste
- Patis (Philippine fish sauce) to taste
- Salt to taste
- 2 cloves of garlic, crushed
- 1 medium sized onion, sliced
- Ground black pepper
- fresh Oil for frying
- 1 or 2 pkg. pancit canton or 1 pkg. vermicelli or angel hair pasta
- 4 or 5 green onions
RED & BLACK RICE w/LEEKS & PEA TENDRILS
By BobD
Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of sal...
- I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead.
- 3 tablespoons extra virgin olive oil
- 2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin
- Salt to taste
- 2 teaspoons thyme leaves
- 3 cups cooked Wehani rice or Bhutanese red rice
- 1 cup cooked black rice, either Japonica or Chinese black rice
- 1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach
- Salt and freshly ground pepper
SPAGHETTI w/TOMATO APPLE SAUCE
By BobD
Pour the canned tomatoes into the food processor or blender, and puree until smooth
- 6 SERVINGS
- Shreds of fresh apple, which lend the sauce a lovely aroma and flavor and feels good in the mouth.
- 3 cups (one 28-ounce can) canned Italian plum tomatoes, preferably San Marzano
- 6 tablespoons extra-virgin olive oil
- 2 large stalks celery, cut in 1/4-inch dice (about 1 cup)
- 1 medium onion, chopped (about 1 cup)
- 1 teaspoon kosher salt
- 1 pound tart, firm apples, such as Granny Smith
- 1 pound spaghetti
- 1 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing