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Recipes
SPINACH, OYSTER & CHOURIZO STEW
By BobD
Heat oil in a heavy soup pot over medium-low heat
- 1 tablespoon peanut oil
- 1/2 cup finely chopped onion
- 1/2 pound Mexican chorizo, casing removed
- 2 cups whole milk
- 1 1/2 cups half-and-half
- 1 pound fresh spinach, stemmed, washed and chopped (or 1 10-ounce box frozen chopped spinach, cooked)
- 1 pint shucked bluepoint or other oysters with their liquor
- Worcestershire sauce to taste
- Salt and freshly ground white pepper to taste
MUSHROOM & PECAN LATKES
By BobD
Heat oil in nonstick frying pan, and saute mushrooms
- 3 tablespoons extra virgin olive oil
- 10 ounces white mushrooms, sliced
- 1 teaspoon thyme
- Salt and freshly ground pepper to taste
- 1/2 cup cooked wild rice
- 1/2 cup toasted chopped pecans
- 1 tablespoon sour cream
- 1 large egg
- 3 tablespoons matzoh meal
- 3 tablespoons snipped dill
- 3/4 teaspoon lemon zest
- 1 teaspoon ground cardamom
- 1/2 teaspoon nutmeg
- Canola or other vegetable oil for frying
- Smoked salmon for garnish
- Pickled ginger for garnish
Free-Form Sausage-and-Three-Cheese Lasagna
By BobD
The style is called free-form because the pasta can be arranged in different ways—for instance, folded over the f...
- 1/2 pound lasagna noodles
- 3 tablespoons extra-virgin olive oil, plus more for tossing
- 1/2 pound sweet Italian sausage
- 1 cup water
- 4 large garlic cloves, thinly sliced
- One 28-ounce can whole tomatoes, chopped and juices reserved
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese
- 1/2 pound fresh mozzarella, cut into 8 pieces
- 6 ounces Italian Fontina, cut into 8 pieces
- 2 tablespoons unsalted butter, softened
- 1/4 cup thinly sliced basil leaves
Lemon Ice Box Pie
By BobD
Preheat the oven to 325°
- 14 whole graham crackers, broken
- 1/4 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- Two 14-ounce cans sweetened condensed milk
- 1 1/4 cups fresh lemon juice, plus 2 tablespoons finely grated lemon zest
- 8 large egg yolks
PORTOBELLO SANDWICHES w/ARUGULA & BACON
By BobD
Start a charcoal grill. Lightly brush the bread slices with 1 teaspoon of garlic or olive oil and brush the mushroo...
- 8 1/2-inch-thick slices Tuscan bread
- 3 teaspoons roasted garlic oil or olive oil
- 6 medium portobello mushrooms, stemmed
- 1 teaspoon Dijon mustard
- 3 tablespoons fresh lemon juice
- 4 teaspoons olive oil
- 1/2 teaspoon salt
- 4 cups arugula, tough stems removed
- Freshly ground pepper to taste
- 4 slices cooked bacon, halved
PEAR GINGER CRUMBLE
By BobD
1. Preheat the oven to 375 degrees
- 2 1/2 to 3 pounds pears (about 5 large ones), peeled, cored and sliced
- 2 tablespoons raw brown (turbinado) sugar, preferably organic
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped candied ginger
- 1/2 teaspoon pure vanilla extract, or the seeds from 1/2 vanilla bean
- 2 teaspoons cornstarch or arrowroot
- 1 batch quinoa-oat crumble topping
XTRA MOIST ROAST TURKEY w/PAN GRAVY
By BobD
MAKE TURKEY: Preheat oven to 400F with rack in lower third
- 6 SERVINGS
- The secret to this succulent bird is an inexpensive metal pan. We used the kind of old-fashioned oval roaster found in most supermarkets, not fancy cookware stores. These lightweight enameled pans wit
- FOR TURKEY
- 1 (11- to 12-lb) turkey at room temperature 1 hour, reserving neck, giblets (excluding liver), and wing tips for stock
- 1/2 medium onion
- 1 bunch thyme
- 5 tablespoons unsalted butter, melted, divided
- 1 cup water
- FOR GRAVY
- 2 cups hot turkey stock
- 1/3 cup all-purpose flour
- Melted unsalted butter if necessary
- Reserved chopped giblets from stock (optional)
- EQUIPMENT: a small metal skewer; a 24-inch piece of kitchen string; a covered turkey roaster, or a 13- by 9-inch roasting pan and heavy-duty foil; a 2-qt measuring cup or a fat separator
- GARNISH: thyme sprigs
Maple-Buttermilk Pudding Cake
By BobD
This sweet and gooey pudding cake with crisp candied edges, a Maine favorite borrowed from neighboring Quebec, is k...
- 1 1/3 cups dark amber maple syrup
- 1 stick plus 3 tablespoons (5 1/2 ounces) unsalted butter, at room temperature
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch of mace
- 1 large egg
- 1 large egg yolk
- 1/3 cup buttermilk
- 2 teaspoons pure vanilla extract
- 2/3 cup sugar
CRABMEAT RISOTTO w/PEAS & MINT
By BobD
Bring the vegetable stock to a boil
- 6 SERVINGS
- 5 to 6 cups vegetable stock or water
- 1 cup dry white wine
- 3 to 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 1/2 cups Arborio rice
- Kosher salt and freshly ground black pepper
- 3 cups fresh or frozen peas
- 1 bunch scallions, white parts and 2 inches of the green tops, cut into thin rounds
- 6 to 8 ounces fresh crabmeat, preferably lump crabmeat
- 4 to 6 leaves of fresh mint, roughly chopped, plus a few whole leaves for garnish
- 1 teaspoon grated lemon zest
- 1/4 About 1/4 cup Parmesan cheese, preferably Parmigiano-Reggiano
PERFECT SOUTHERN SKILLET CORN BREAD
By BobD
While any 10-inch ovensafe skillet will work here, our first choice (for both tradition and function) is a cast-iro...
- 12 SERVINGS
- Dry-toasting the cornmeal before mixing the batter maximizes the corn flavor in this savory bread.
- 2 1/4 cups cornmeal
- 2 cups buttermilk
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter , cut into pieces
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs