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Recipes
JAMIE OLIVER'S MUSHROOM BRUSCHETTA
By BobD
Whether you’re using farmed or wild mushrooms, or a combination of both, do your best to get hold of a nice inter...
- 2 SERVINGS
- Especially good w/game-grouse,woodcock, pigeon, quail & partridge-simply roasted and served on top.
- Extra virgin olive oil
- 11 ounces mixed interesting mushrooms, wiped clean
- 2 cloves of garlic, 1 peeled and finely chopped, the other halved
- A few sprigs of fresh thyme, leaves picked
- Optional: a sprig of summer savory, leaves picked
- Sea salt and freshly ground black pepper
- 1 dried red chilli, crumbled
- A small knob of butter
- 1 lemon
- 2 slices of sourdough bread
BRUSSELS SPROUTS w/MARJORAM & PINE NUTS
By BobD
Melt 1 tablespoon butter in heavy large skillet over medium heat
- 8 SERVINGS
- 3 tablespoons butter
- 1/2 cup pine nuts
- 1 1/2 pounds fresh brussels sprouts, halved, or 1 1/2 pounds frozen brussels sprouts, thawed, halved
- 1 cup canned low-salt chicken broth
- 2 shallots, minced
- 1 tablespoon chopped fresh marjoram
- 1/3 cup whipping cream
RIBOLLITA
By BobD
Place the beans in a medium saucepan, and add 4 cups water, the halved onion and crushed garlic clove
- In Tuscany region of Italy, the way to transform leftover bean and vegetable soup into the ultimate comfort food is to reheat the soup with dry or toasted bread, then blend it into a thick, comforting pap. This is called ribollita, which means “reboiled.”
- 6 ounces (1 scant cup) white or borlotti beans, soaked, if desired, for four hours and then drained
- 1 onion, cut in half
- 3 large garlic cloves, 1 crushed, the rest minced
- Salt to taste
- 3 tablespoons extra virgin olive oil
- 1 large carrot, diced
- 1 celery rib, diced
- Pinch of red chili flakes
- 1/4 Savoy or green cabbage, cored and shredded (2 cups shredded)
- 1 14-ounce can chopped or puréed tomatoes, with juice
- 3/4 pound (1 bunch) Swiss chard, kale or a mixture, stemmed, cleaned and chopped or cut in chiffonade (3 cups chopped greens)
- A bouquet garni made with a bay leaf, a few sprigs each thyme and parsley, and a Parmesan rind
- 6 thick slices country bread, preferably whole-grain (about 6 ounces)
SPANISH LATTE MILKSHAKE
By BobD
Combine ice cream and liquid ingredients in a blender or a milkshake canister
- YIELD 1 MILKSHAKE
- 1 1/2 cups coffee ice cream, made with egg yolks
- 1/4 cup sweetened condensed milk
- 1/4 cup whole milk
- 1 ounce Kahlúa
- Whipped cream, for garnish.
GRILLED MONSTER PORK LOIN CHOPS
By BobD
MARINATE CHOPS: Stir together coriander, cumin, salt, and pepper in a small bowl, then add oil and stir until co...
- GRILLED MONSTER PORK CHOPS WITH TOMATILLO AND GREEN APPLE SAUCE
- 6 SERVINGS
- The sauce in this recipe is also good with chicken and ham.
- FOR PORK CHOPS
- 3 tablespoons ground coriander
- 3 tablespoons ground cumin
- 2 1/2 tablespoons kosher salt
- 1 1/2 tablespoons black pepper
- 3 tablespoons olive oil
- 4 (2-inch-thick) loin pork chops (each about 1 lb)
- FOR TOMATILLO AND GREEN APPLE SAUCE
- 1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
- 2 Granny Smith apples
- 1/2 cup loosely packed fresh cilantro sprigs
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1/4 cup apple juice
- 1 tablespoon fresh lime juice
- 1 tablespoon mild honey
- 1 teaspoon minced canned chipotle chiles in adobo
- SPECIAL EQUIPMENT: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer
LASAGNA BOLOGNESE
By BobD
For the Green Pasta Dough: Bring 3 quarts of water to a boil in a large pot and add 1 tablespoon of salt
- For the Ragu Bolognese:
- 4 SERVINGS
- 2 1/2 pounds green pasta dough (see below)
- 2 tablespoons extra virgin olive oil
- Ragu Bolognese (see below)
- 8 ounces Parmigiano-Reggiano, grated
- 3 cups besciamella (see below)
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 2 medium onions, finely chopped
- 4 stalks celery, finely chopped
- 1 carrot, scraped and finely chopped
- 5 cloves garlic, sliced
- 1 pound veal, ground
- 1 pound pork, ground
- 1/2 pound beef, ground
- 1/4 pound pancetta, ground
- 1 16-ounce can whole peeled tomatoes, crushed by hand with the juices remaining
- 1/2 cup milk
- 1 cup dry white wine
- 2 cups brodo (broth)
- salt and freshly ground black pepper, to taste
- For the Besciamella Sauce:
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
- For the Green Pasta Dough:
- 3 1/2 cups all-purpose flour
- 1 cup fresh spinach, packed tightly
- 3 quarts water
- 1 tablespoon salt (for water)
- 1 egg
EMERIL'S BBQ SAUCE
By BobD
Heat the oil in a large pot over medium-high heat
- YIELD 4 CUPS
- 2 tablespoons vegetable oil
- 3/4 cup chopped yellow onion
- 2 tablespoons chopped garlic
- 4 cups ketchup
- 1/2 cup packed dark brown sugar
- 2 tablespoons cane syrup
- 1/2 cup cider vinegar
- 1/4 cup Worchestershire sauce
- 3 tablespoons red hot sauce
- 2 tablespoons yellow mustard
- 2 teaspoons Emeril's Original Essence or Creole Seasoning
- 1/2 teaspoon crushed red pepper, or more to taste
Rice Noodle Salad with Chicken
By BobD
In a soup pot, combine the dark scallion greens with the lemongrass, 2 tablespoons of the ginger and 2 tablespoons ...
- 4 scallions, white and light green parts thinly sliced, dark greens reserved
- 3 lemongrass stalks, smashed with the flat side of a knife
- 1/4 cup minced fresh ginger
- 1/2 cup Asian fish sauce
- 1 1/2 pounds boneless, skinless chicken breasts, halved lengthwise
- 2 serrano chiles, seeded and thinly sliced
- 1 large garlic clove, minced
- 1 tablespoon sugar
- 1/4 cup mirin
- 1/4 cup rice vinegar
- 1 pound pad thai rice noodles
- 1 small jicama (about 1 pound), peeled and cut into fine matchsticks
- 1/4 pound mung bean sprouts
- Peanuts, cilantro and lime wedges, for serving
Pancetta-Wrapped Mushrooms
By BobD
Serve these mushrooms as an hors d'oeuvre or as an accompaniment to a beef or veal roast
- 24 medium porcini or cremini mushrooms
- 3 medium garlic cloves, thinly sliced
- 3 ounces thinly sliced pancetta, torn into thin strips
- 1 tablespoon extra-virgin olive oil
WILD RICE w/SHIITAKE MUSHROOMS
By BobD
Place mushrooms in a bowl, cover with warm water and allow to soak 30 to 40 minutes, until softened
- 1 ounce dried shiitake (Oriental black) mushrooms
- 1 cup warm water
- 2 tablespoons sweet butter or vegetable oil
- 2 tablespoons chopped shallots
- 2 cups thinly sliced carrots
- 8 ounces raw wild rice
- 3 cups chicken stock or water
- Salt and freshly ground black pepper