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Recipes
MASHED POTATO PANCAKES
By BobD
Mix mashed potatoes with cream, eggs, flour, parsley, chives, salt and the pepper to taste
- 1 pound potatoes, boiled, peeled and mashed
- 1/3 cup heavy cream
- 3 eggs, lightly beaten
- 2 tablespoons flour
- 1 tablespoon finely minced parsley
- 1 tablespoon finely minced fresh chives
- 1 1/2 teaspoons salt
- Freshly ground pepper
- 4 to 6 tablespoons butter
- Sour cream
FRESH PASTA w/POACHED EGG, HAM & BRN BUTTER
By BobD
Place flour in a food processor, turn it on and add 2 egg yolks and 1 egg one at a time through feed tube
- FOR THE PASTA KERCHIEFS:
- Pasta Kerchief With Poached Egg, French Ham And Brown Butter
- 1 2/3 cups plus 1/4 cup all-purpose flour
- 2 egg yolks
- 1 egg
- 1/2 tablespoon kosher salt
- 1/2 tablespoon extra virgin olive oil
- FOR THE REST OF THE DISH:
- 1 teaspoon cider vinegar
- 4 eggs
- 8 tablespoons unsalted butter
- 4 handfuls arugula and watercress, mixed
- 4 slices smoked cured jambon de Paris or other lightly smoked, dry cured ham
- 1/4 cup inch-long shavings Parmigiano-Reggiano cheese
- 3 tablespoons pine nuts, toasted
- Best quality balsamic vinegar, for sprinkling
- Kosher salt
- Coarsely ground black pepper
Salt-Baked Branzino with Citrus, Fennel and Herbs
By BobD
Manhattan club and restaurant manager Artan Gjoni loves this succulent fish recipe from his native Montenegro, a co...
- 6 pounds kosher salt, plus more for seasoning
- 12 parsley sprigs, plus 3/4 cup finely chopped leaves
- 12 cilantro sprigs, plus 3/4 cup finely chopped leaves
- 12 rosemary sprigs, plus 3/4 cup finely chopped leaves
- 16 large egg whites (2 cups)
- Four 1 1/2-pound whole sea bass, such as branzino, cleaned
- 1 lemon, thinly sliced, plus lemon wedges, for serving
- 1 orange, thinly sliced
- 1 fennel bulb, thinly sliced
SEASONED NORI WRAPPERS
By BobD
Brush both sides of nori with sesame oil
- 4 sheets nori (dried seaweed sheets)
- 2 teaspoons (about) Asian sesame oil
- Coarse kosher salt
Pea Tortilla with Mint and Yogurt
By BobD
A Spanish tortilla is like a frittata
- 4 tablespoons unsalted butter
- 1/2 pound frozen baby peas—thawed, drained and patted dry
- 1 1/2 cups plain Greek-style yogurt
- 8 large eggs
- 1/2 cup coarsely chopped mint
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
BEEF GOULASCH
By BobD
Heat oil in heavy large pot over medium high heat
- Ask your butcher to cut the meat from the shank into 3/4-inch cubes.
- Yield: Makes 8 servings
- 1/2 cup canola oil
- 1 1/2 pounds white onions, halved through core, thinly sliced crosswise (about 8 cups)
- 2 garlic cloves, sliced
- 1 tablespoon dried marjoram
- 1 1/2 tablespoons tomato paste
- 3 tablespoons Hungarian sweet paprika
- 1 1/2 teaspoons Hungarian hot paprika
- 1 cup white wine vinegar
- 6 cups low-salt chicken broth
- 2 bay leaves
- 2 teaspoons finely grated lemon peel
- 3 1/2 pounds beef shank meat (from about 4 1/2 pounds beef shanks) or boneless beef short ribs, cut into 3/4-inch cubes
CAVATELLI w/TOMATO BROTH, BACON & PEAS
By BobD
1. Heat oil in a heavy pot over medium-high heat
- Pasta With Tomato Broth, Bacon, Peas and Ricotta
- 3 tablespoons olive oil
- 1 small carrot, coarsely chopped
- 1 small rib celery, coarsely chopped
- 1 small onion, coarsely chopped
- 3 garlic cloves, smashed and peeled
- 1 28-ounce can Italian plum tomatoes, chopped (or 1 pound chopped fresh tomatoes plus a 14-ounce can), with juices
- 2 cups chicken stock or water
- 6 About 6 large basil leaves, plus extra torn leaves for garnish
- 10 About 10 large sprigs Italian parsley
- 1/2 cup white wine
- Salt and freshly ground black pepper
- 4 ounces bacon, diced
- 12 ounces cavatelli, conchiglie, or other curly pasta
- 10 ounces fresh, shelled or frozen green peas
- 1/3 cup grated pecorino Romano cheese
- 1 cup fresh ricotta, at room temperature.
THREE SMOOTHIES
By BobD
Peanut Butter, Banana, and Honey Smoothie: Divide the bananas, peanut butter, and honey among four 1-quart reseala...
- Peanut Butter, Banana, and Honey Smoothie:
- The ingredients are all prepped, measured, and frozen. Just add yogurt and a little milk or juice, and blend. Be sure to write on each bag how much yogurt and milk or juice to add.
- 8 ripe bananas, sliced
- 1 cup smooth peanut butter
- 1/4 cup honey
- 1 quart milk
- 2 cups plain yogurt
- Mixed Berry and Banana Smoothie:
- 4 cups fresh or frozen blueberries
- 4 cups fresh or frozen strawberries
- 4 bananas, sliced
- 1 quart fresh orange juice
- 2 cups plain yogurt
- Raspberry-Peach Smoothie:
- 4 cups fresh or frozen raspberries
- 4 cups fresh or frozen sliced peaches
- 1 cup raspberry sorbet
- 1 quart pineapple juice
- 2 cups plain yogurt
SPINACH RICOTTA GNOCCHI
By BobD
Place ricotta, pecorino, nutmeg and whisked egg in large mixing bowl and gently fold
- Ricotta Gnocchi:
- 1 1/2 pound ricotta
- 1 3/4 cup flour
- 1 egg, whisked
- 1/3 cup pecorino
- 1 pinch freshly ground nutmeg
- 1/3 cup chopped boiled spinach (squeeze out all moisture)
- 1 teaspoon salt
- Tomato Sauce:
- 1 can Mutti cherry tomatoes
- 1 1/2 boiled carrots, mashed
- 4 small gloves of garlic lightly smashed
- 1/4 cup pecorino
- salt and pepper to taste
- Basil Oil:
- 2 loosely packed cups of washed basil
- 1 cup grapeseed oil
- 1/2 teaspoon salt
SLOW ROASTED LAMB SHOULDER w/CORIANDER
By BobD
Bring lamb to room temperature before cooking
- 8-10 SERVINGS
- 1 8- to 10-pound bone-in lamb shoulder roast with good layer of fat on top (see note)
- 3 tablespoons whole coriander seeds
- Coarse sea salt and black pepper
- Extra virgin olive oil
- 2 tablespoons flour
- 3 cups hot lamb or chicken stock
- Roasted potatoes, for serving.