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Recipes
BUCKWHEAT PANCAKES w/SMOKED SALMON
By BobD
MAKE PANCAKES: Whisk together dry ingredients in a large bowl
- 18 PIECES
- If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.
- FOR BUCKWHEAT PANCAKES
- 1/2 cup all-purpose flour
- 1/4 cup buckwheat flour
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs, separated
- 1/2 cup milk
- 1/2 stick (1/4 cup) unsalted butter, melted
- FOR TOPPING
- 1/2 cup sour cream
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon chopped fresh dill or chives
- 8 oz thinly sliced smoked salmon, cut into small pieces
- GARNISH: chopped fresh dill or chives
NYTIMES PIZZA DOUGH
By BobD
Combine flours, salt and yeast in the bowl of a stand mixer
- YIELD 5-9" PIZZAS
- THE KEY IS TO ALLOW THE DOUGH TO RISE OVERNIGHT.
- 12 ounces 00 flour like Delvina or King Arthur Italian Style (about 2 cups plus 2 tablespoons)
- 10 ounces high-gluten flour like King Arthur’s Sir Lancelot (about 2 cups)
- 1/2 ounce salt (about 4 teaspoons)
- 1 teaspoon instant yeast
- Additional flour, for dusting.
PORK DUMPLINGS II
By BobD
In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage
- INGREDIENTS:
- 6 SERVINGS
- Delectable dim sum is at your fingertips with this amazingly easy recipe. A tasty mixture of ground pork, fresh ginger, garlic, green onion, soy sauce, sesame oil, egg and Chinese cabbage.
- 100 (3.5 inch square) wonton wrappers
- 1 3/4 pounds ground pork
- 1 tablespoon minced fresh ginger root
- 4 cloves garlic, minced
- 2 tablespoons thinly sliced green onion
- 4 tablespoons soy sauce
- 3 tablespoons sesame oil
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage
PANFRIED POTATO, ONION & CHEESE DUMPS
By BobD
Cook onion in butter with 1/4 tsp salt in a heavy medium skillet over medium-low heat, covered, stirring occasional...
- YIELD 22 PIECES
- 1 medium onion, chopped
- 2 tablespoons unsalted butter
- 1/2 lb boiling potatoes, peeled and cut into 1-inch pieces
- 1/2 cup grated Muenster cheese
- 22 About 22 dumpling or wonton wrappers
- 2 tablespoons vegetable oil
- 1/3 cup water
- ACCOMPANIMENT: sour cream
SHIITAKE & PUMPKIN BISQUE
By BobD
Heat olive oil and butter in a large heavy saucepan
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chopped onion
- 1 clove garlic, minced
- 2 cups chopped shiitake mushrooms or plain white mushrooms
- 6 cups peeled, cubed pumpkin (flesh of a three-pound pumpkin)
- 4 cups chicken stock, preferably homemade 3 cups half-and-half
- Salt and freshly ground black pepper
- 1/4 cup lightly toasted hulled pumpkin seeds
- 1 tablespoon chopped parsley
CHEESEBURGER MEATLOAF
By BobD
Preheat oven to 350 degrees
- 2 lb. ground beef
- 3/4 cup fresh bread crumbs
- 1/2 cup minced onion
- 2 eggs, beaten
- 1 1/2 tsp. salt
- 1 1/2 tsp. ground black pepper
- 3 cups shredded cheddar cheese
Southwest Seafood Chowder
By BobD
In a large pot, heat 2 tablespoons of the oil
- 1/4 cup canola oil
- 1 yellow onion, coarsely chopped
- 5 garlic cloves, smashed
- 2 large ancho chiles, seeded and torn into large pieces
- 1 teaspoon fennel seeds
- 1 cup dry white wine
- One 28-ounce can crushed tomatoes
- 1 cup 2-percent milk
- 2 dozen cherrystone clams, scrubbed
- Salt and freshly ground pepper
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 small red onion, finely chopped
- 1 celery rib, finely chopped
- 1 fennel bulb, finely chopped
- One 10-ounce package frozen corn kernels, thawed
- 1 1/2 teaspoons smoked sweet paprika
- 1 pound skinless halibut fillet, cut into 1 1/2-inch cubes
- 1 pound shelled and deveined medium shrimp
- Oyster crackers or crusty bread, for serving
STRAWBERRY & GOAT CHEESE BRUSCHETTA
By BobD
Heat broiler. Halve baguette crosswise, then lengthwise
- 1 whole grain baguette 8 –10” long
- Olive oil spray
- 1 4oz goat cheese log, plain or herbed
- 2 cups strawberries, sliced
- 8 basil leaves, cleaned and dried
- Fresh ground pepper
TANGY RED LENTIL SOUP w/NICOISE OLIVES
By BobD
1. In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt
- 1 large celery stalk, finely chopped
- 1 large carrot, unpeeled, finely chopped
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 1/4 cup extra virgin olive oil
- Salt to taste
- 2 tablespoons tomato paste
- 1 pound red lentils, rinsed
- 1 pound chicken backs
- 4 thyme sprigs
- 2 lemons, halved
- 1/4 cup whole niçoise olives.
SHIITAKE & CHANTERELLE PIZZA w/GOAT CHEESE
By BobD
For dough: Combine all flours, coarse salt, and sugar in processor
- There's enough dough for one more pizza, so freeze the extra. The vital wheat gluten flour is high in protein and helps create a chewy crust. It's sold at some supermarkets and natural foods stores. Bread flour will also give great results.
- Dough
- 2 1/2 cups unbleached all purpose flour or bread flour
- 1/2 cup white whole wheat flour or bread flour
- 3 tablespoons vital wheat gluten flour or bread flour
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon sugar
- 1 cup plus 2 tablespoons warm water (105F to 115F)
- 1 1/2 teaspoons active dry yeast
- 3 1/2 tablespoons extra-virgin olive oil, divided
- Additional unbleached all purpose flour (for kneading and shaping)
- Topping
- 3 tablespoons extra-virgin olive oil plus additional for brushing
- 6 ounces fresh shiitake mushrooms, stemmed, thinly sliced
- 6 ounces fresh chanterelle mushrooms, thinly sliced
- 1 cup (packed) coarsely grated whole-milk mozzarella cheese
- 2/3 cup freshly grated Parmesan cheese
- 6 ounces chilled soft fresh goat cheese, coarsely crumbled
- 2 tablespoons sliced fresh chives