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Recipes
SAUTEED CRAB CAKES
By BobD
Melt 1 1/2 sticks butter in a large skillet over medium-high heat and sauté scallions and jalapeño about 2 minute...
- 1 1/2 sticks unsalted butter, plus 1 to 2 tablespoons for sautéeing
- 1 cup finely chopped scallions (including some green stem)
- 1/2 cup finely chopped jalapeño pepper
- 3/4 cup heavy cream
- 2 teaspoons dry mustard
- Pinch cayenne pepper
- 2 pounds jumbo lump crabmeat, drained well, patted dry, picked over for shells
- 2 eggs, beaten
- 2 cups fresh white-bread crumbs, spread out in a baking dish
- 1 to 2 tablespoons vegetable oil
GRILLED EGGPLANT w/TOMATOES & FETA
By BobD
1. Preheat a panini grill or prepare a medium-hot fire in an outdoor grill
- Serve this as a starter or as a main dish.
- 2 cups finely chopped tomatoes
- Salt and freshly ground pepper
- 1 to 2 garlic cloves, finely minced or puréed
- 2 tablespoons chopped flat-leaf parsley or basil
- 1 1/2 to 2 pounds eggplant, cut into 1/2-inch slices if using a panini grill, slightly thinner for an outside grill
- 1/4 cup olive oil
- 1/2 cup crumbled feta (about 2 ounces)
LIDIA'S MUSSELS CON SALSA VERDE
By BobD
For Sauce: Finely diced red onion, scallions, chives, chopped yolks and whites, roasted peppers, cornichons, dri
- WATER, BAY LEAVES, SLICED GARLIC AND A BIT OF SALT
- STEAM MUSSELS AND COOL
HALIBUT W/CLEMENTINE GREMOLATA
By BobD
For gremolata: Using vegetable peeler, remove peel (orange part only) of clementines
- Gremolata:
- 3 clementines
- 1/3 cup chopped fresh Italian parsley
- 2 garlic cloves, peeled, minced
- 1 teaspoon sea salt
- 1/4 cup extra-virgin olive oil
- Fish:
- 1 clementine
- 4 6-ounce halibut fillets
- Extra-virgin olive oil (for drizzling)
BUTTERMILK PANCAKES
By BobD
INSTRUCTIONS 1. Adjust oven rack to middle position and heat oven to 200 degrees
- The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed. The test kitchen prefers a lower-protein all-purpose flour like Gold Medal or Pillsb
- INGREDIENTS
- 2 cups unbleached all-purpose flour (10 ounces) (see note)
- 2 tablespoons sugar
- 1/2 teaspoon table salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 1/4 cup sour cream
- 2 large eggs
- 3 tablespoon unsalted butter , melted and cooled slightly
- 1 - 2 teaspoons vegetable oil
Tipsy Plums & Raspberries
By BobD
Marcia Kiesel loves serving cold Japanese plum wine as an after-dinner drink
- 1 cup Japanese plum wine (see Note)
- 1/4 teaspoon ground ginger
- 5 large or 10 small plums (about 2 pounds), cut into wedges
- 2 pints raspberries
- Gingersnaps, for serving
Ziti with Portobello Mushrooms, Caramelized Onions, and Goat Cheese
By BobD
Meaty mushrooms are enhanced by sweet caramelized onions and just enough tangy melted goat cheese in this delicious...
- 2 tablespoons butter
- 4 tablespoons olive oil
- 3 onions, chopped
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 pound portobello mushrooms, stems removed, caps halved and then cut crosswise into 1/4-inch slices
- 3 tablespoons chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
- 3/4 pound ziti
- 3 ounces soft goat cheese, such as Montrachet, crumbled
- 3 tablespoons grated Parmesan cheese, plus more for serving
Marinated Shrimp-and-Artichokes
By BobD
- 1/4 cup white balsamic vinegar
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped green onion
- 3 tablespoons olive oil
- 1 (0.75-oz.) envelope garlic-and-herb dressing mix
- 1 pound peeled and deveined, large cooked shrimp (2 1/30 count)
- 1 (14-oz.) can artichoke hearts, drained and cut in half
- 1 (6-oz.) can large black olives, drained
- 1 cup halved grape tomatoes
- 1 (4-oz.) package feta cheese, cut into 1/2-inch cubes
- Small fresh basil leaves
RUSTIC YELLOW EYE BEAN SOUP
By BobD
1. Prepare the beans: Drain the beans and place them in a large pot
- For the soup:
- 3 cups yellow eye or yellow Indian woman beans, soaked 4 to 6 hours (see note)
- 1 carrot, peeled
- 2 ribs celery, halved
- 1 onion, quartered
- 1 head garlic, halved across the equator
- Stems from 1 bunch Italian parsley, tied in a cheesecloth sachet
- 2 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 3 large carrots, peeled and diced
- 5 ribs celery, diced
- 2 leeks, white and light green parts only, diced
- 1 head garlic, cloves peeled and finely grated
- 1 1/2 teaspoons red chili flakes, plus more to taste
- 2 tablespoons chopped fresh rosemary
- 1 cup canned whole San Marzano tomatoes, drained and chopped
- 1/2 cup chopped Italian parsley
- Rustic bread, sliced
- 1 clove garlic, halved.
- NOTE: Rancho Gordo beans are available at ranchogordo.com and Marlow & Daughters in Brooklyn.
FETTUCCINE w/SMOKED SALMON & ASPARAGUS
By BobD
1. Snap ends off asparagus
- 1/2 pound medium asparagus
- 4 ounces smoked salmon
- Salt
- 1 tablespoon unsalted butter
- 1 tablespoon minced shallots
- 1 cup heavy cream
- Freshly ground black pepper
- 1 teaspoon lemon juice
- 10 ounces fresh green fettuccine noodles
- 2 tablespoons minced fresh dill
- 2 ounces salmon caviar, optional.