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Recipes
Mushroom-Barley Soup
By BobD
"Designer soups," as Jordon Carroll calls chef-inspired pureed soups, often have lots of added butter and cream
- 6 cups defatted beef stock or low-sodium broth
- 1 carrot, thinly sliced
- 1 celery rib, thinly sliced
- 1 small onion, finely chopped
- 3/4 pound cremini or white button mushrooms, thinly sliced
- 1/2 cup barley
- Salt and freshly ground pepper
- Flat-leaf parsley leaves, for garnish
CAJUN STYLE STUFFED GROUPER
By BobD
Sauté pepper and onion in garlic butter until transparent
- 1/4 green pepper, small dice
- 1/4 onion, small dice
- 2 oz. garlic butter
- 1 1/4 oz. Andouille sausage, small dice
- Meat from 8 crawfish, plus 1 whole cooked crawfish for garnish
- 1/4 cup panko (Japanese breadcrumbs)
- Salt and pepper, to taste
- 1 8-oz. grouper filet
- Lemon Hollandaise
SWEET POTATO & BUTTERNUT SQUASH SOUP
By BobD
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potatoes, peeled and diced
- 1 medium-size Yukon gold or russet potato, peeled and diced
- 6 cups water, chicken stock, or vegetable stock
- Salt to taste
Apple Crumble Cakes with Chestnuts
By BobD
This recipe is based on an American-style streusel-topped coffee cake
- 1 1/2 cups coarsely chopped walnuts
- 2/3 cup light brown sugar
- 1 teaspoon cinnamon
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 stick unsalted butter, softened
- 1 cup turbinado sugar
- 1/2 cup dark brown sugar
- 2 large eggs, beaten
- 1 cup buttermilk
- 2 large Granny Smith apples—peeled and cut into 1/2-inch dice
- 1 cup roasted chestnuts, quartered
- Sesame or vanilla ice cream
SALMON PANZANELLA w/GREEN BEANS
By BobD
Heat broiler to low. Coat a baking sheet with cooking spray
- Vegetable oil cooking spray
- 1 pound salmon fillet, skin removed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/2 pound green beans, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon plus 1 teasoon red wine vinegar
- 2 cups cherry tomatoes, halved
- 1 cup thinly sliced red onion
- 8 ounce whole-wheat baguette, cut into 1-inch cubes
- 1/2 cup fresh basil, cut into thin strips
Grilled Pork Tenderloins with Vegetable Curry
By BobD
Instead of using high-calorie coconut milk, Sue Zemanick of New Orleans' Gautreau's substitutes coconut water (the ...
- 2 1/2 tablespoons canola oil
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1 teaspoon minced jalapeño
- 2 tablespoons minced scallion, plus 2 tablespoons thinly sliced scallion
- 1 red bell pepper, cut into 1/2-inch-wide strips
- 1 small sweet potato (about 5 ounces), peeled and cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 2 zucchini, halved lengthwise and sliced crosswise 1/2 inch thick
- 1 1/2 teaspoons Thai red curry paste
- 2 cups pure coconut water
- 3 tablespoons lime juice
- 2 cups coarsely shredded stemmed kale
- 1 tablespoon chopped cilantro
- 2 tablespoons full-fat sour cream
- 4 center-cut pork tenderloin medallions (about 4 ounces each), pounded to a 1-inch thickness
LARD AND CRACKLINGS
By BobD
Chop the fat into ¾-inch cubes and place in a small covered saucepan set over low heat
- 1 pound pork fat, chilled (leaf lard or fat back, preferably from humanely raised pork)
- Salt, cayenne, paprika, black pepper, five-spice powder or other spice mix for seasoning, optional.
Chilled Persian Yogurt Soup
By BobD
Preheat the oven to 350°
- 1/2 cup walnuts
- 1/4 cup dried rose petals, crushed (optional, see Note)
- 2 cups 2 percent plain Greek yogurt
- 1 1/2 cups ice water
- 1/2 cup golden raisins
- 1/2 seedless cucumber, peeled and finely diced (1 cup)
- 1/4 cup finely chopped mint
- 1/4 cup finely chopped dill
- 1/4 cup finely chopped chives
- Salt and freshly ground pepper
- Ground sumac, for garnish (optional, see Note)
VEGETABLE TERRINE w/SUPER VEGGIE STOCK
By BobD
1. Lightly oil zucchini, eggplant and squash, season and grill
- Extra virgin olive oil as needed
- Zucchini, medium, quartered lengthwise 3 each
- Japanese eggplant, quartered lengthwise 3 each
- Yellow squash, medium, quartered lengthwise 3 each
- Roma tomatoes, halved lengthwise 6 each
- Gelatin sheets 8 each
- Super flavor vegetable stock, hot 2 C
- Leek, leaves of, blanched and shocked 6 to 10 each
- Herb mix, chopped (see note) 1/2 C
- Red peppers, large, roasted, quartered 4 each
- Mushrooms, seasoned and sautéed 3/4 Lb
- Keswick garden rouille as needed