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Recipes
PUREED WHITE BEAN & SQUASH SOUP
By BobD
1. Drain the beans. Heat 1 tablespoon of the olive oil in a large, heavy soup pot over medium heat and add the onio...
- For garnish:
- 1 pound white beans (such as navy beans, small white beans, or cannelini), washed, picked over and soaked for 6 hours o overnight in 2 quarts water
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 2 1/2 quarts water
- A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and 2 sage leaves
- Salt to taste
- 2 leeks, white part only, well washed and chopped
- 1 pound winter squash, peeled, seeds and membranes removed, and diced
- Freshly ground pepper to taste
- Slivered fresh sage leaves
- Garlic croutons (toast slices country bread or baguette, rub with a cut clove of garlic, and cut the toasted bread into cubes; optional)
- A light drizzle of extra virgin olive oil (optional)
BANANA PUDDING
By BobD
To make the pudding: Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside
- For the pudding:
- 5 large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 3 tablespoons banana liqueur (or 1 teaspoon banana flavoring)
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 2 ripe bananas
- For the crumble:
- 1 cup vanilla wafers (about 15 cookies)
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- Pinch salt
- 1 tablespoon unsalted butter, melted
PEAR CROSTADA w/FIGS & HONEY
By BobD
For crust: Blend first 4 ingredients in processor
- Crust:
- Using unpeeled pears in this dessert saves time and adds texture.
- 1 2/3 cups unbleached all purpose flour
- 1/3 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
- Filling:
- 1/4 cup (packed) golden brown sugar
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon (scant) ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon coarse kosher salt
- 2 1/4 pounds firm but ripe unpeeled Anjou pears (about 4), cored, each cut into 8 wedges
- 10 dried but moist Calimyrna figs (about 4 ounces), stemmed, quartered
- Heavy whipping cream (for brushing)
- Raw sugar
- 2 tablespoons honey
- Special equipment: Rimless baking sheet
CRACKLING CORN BREAD
By BobD
Preheat the oven to 450 degrees
- 8 SERVINGS
- 6 tablespoons butter or bacon grease
- 2 cups stone-ground cornmeal
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 3/4 cups buttermilk
- 2 eggs, lightly beaten
- 2 tablespoons cracklings (recipe follows) or cooked bacon, drained on paper towels and chopped.
BAKED COD CASSEROLE
By BobD
Preheat oven to 400°F. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat
- 2 2 2 tablespoons extra-virgin olive oil, divided
- 2 2 2 medium onions, very thinly sliced
- 1 1 1 cup dry white wine
- 1 1/4 1 1/4 4 pounds cod, cut into 4 pieces
- 2 2 2 teaspoons chopped fresh thyme
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon black pepper
- 1 1/2 1 1/2 2 cups finely chopped whole-wheat country bread (about 2 slices)
- 1/2 1/2 1/2 teaspoon paprika
- 1/2 1/2 1/2 teaspoon garlic powder
- 1 1 1 cup finely shredded Gruyere or Swiss cheese
POACHED SEA BASS w/LEMON BUTTER
By BobD
In a stainless steel roasting pan set over 2 burners, combine the water, wine, leek, carrot and bay leaf and bring ...
- 1 quart water
- 2 cups Vinho Verde or other dry white wine
- 1 large leek, split lengthwise, thinly sliced crosswise
- 1 large carrot, thinly sliced
- 1 bay leaf
- Eight 4 ounce sea bass or cod fillets with skin
- 4 tablespoons unsalted butter
- 3 tablespoons fresh lemon juice
- 2 hard-cooked eggs, chopped
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
CUBAN CHICKEN & RICE
By BobD
MARINATE CHICKEN: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl
- 8 SERVINGS
- FOR MARINATING CHICKEN
- 3 large garlic cloves
- 2 tablespoons distilled white vinegar
- 2 teaspoons dried oregano, crumbled
- 4 chicken breast halves with bone, halved crosswise
- 4 chicken drumsticks
- 4 chicken thighs
- FOR RICE
- 3 oz Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
- 1 tablespoon annatto oil or olive oil
- 2 medium onions, chopped
- 1 green bell pepper, chopped
- 3 large garlic cloves, chopped
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 1/2 teaspoons paprika
- 2 Turkish bay leaves or 1 California
- 1 lb tomatoes, seeded and chopped
- 1 (12-oz) bottle beer (not dark)
- 1 1/2 cups reduced-sodium chicken broth
- 2 cups long-grain white rice (14 oz)
- 1/4 cup drained rinsed bottled pimiento or roasted red-pepper strips
ARUGULA & CARROT SALAD w/WALNUTS & CHEESE
By BobD
1. Combine the arugula, carrots, walnuts, cheese and tarragon in a salad bowl
- For the dressing:
- The best type of arugula for this salad is the feathery type called wild arugula. Great contrast of flavors here — peppery arugula alongside sweet carrots and a nutty dressing.
- 4 cups wild or baby arugula
- 2 cups grated carrots
- 2 tablespoons broken walnuts (1/2 ounce)
- 1/4 cup grated Parmesan or crumbled blue cheese (1 ounce)
- 1 tablespoon finely chopped fresh tarragon
- 1 tablespoon fresh lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- Salt to taste
- 1 teaspoon Dijon mustard
- 1 small garlic clove, pureed or finely minced (optional)
- 1/4 cup extra virgin olive oil
- 2 tablespoons walnut oil
SPICED MUFFINS
By BobD
Spoon into greased muffin tins and bake for 20 to 25 minutes at 375 degrees or until done
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CRANBERRY SAUCE w/DATES & ORANGE
By BobD
Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 mi...
- 4 CUPS
- 1 cup water
- 1 1/4 cups sugar
- 3 strips orange zest (see Cooking Tips)
- 1 cup fresh orange juice
- 3 tablespoons balsamic vinegar
- 1 (3-inch) cinnamon stick
- 1 cup coarsely chopped pitted dates (6 oz), divided
- 2 (12-oz) bags cranberries (thawed if frozen), divided