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Recipes
RAGOUT OF FALL MUSHROOMS
By BobD
Cover the shiitake stems with 5 cups water in a medium saucepan and bring to a boil
- 3 pounds shiitake mushrooms, stems removed and reserved, caps sliced 1/4 inch thick
- 1/2 cup olive oil
- 10 medium cloves garlic, smashed and peeled
- 6 medium shallots, minced
- 2 pounds portobello mushrooms, sliced 1/4 inch thick
- 3 teaspoons kosher salt, plus more to taste
- Freshly ground black pepper to taste
- 5 pounds white domestic mushrooms, sliced 1/4 inch thick
- 2 cups chicken broth
- 1 teaspoon sherry vinegar
- 1/4 cup fresh thyme leaves
- 1/4 cup minced fresh parsley
CROCKPOT LASAGNA
By BobD
Brown ground beef, onion and garlic in fry pan
- 1 lb. lean ground beef
- 1 onion, chopped
- 2 garlic cloves, smashed
- 1 (28 oz.) can tomato sauce
- 1 (6 oz.) can tomato paste
- 1 1/2 tsp. salt
- 1 tsp. dried oregano
- 12 oz. cottage cheese
- 1/2 cup grated Parmesan cheese
- 12 oz. lasagna pasta, uncooked
- 16 oz. shredded mozzarella cheese
BAVETTE in GAUZZETTO
By BobD
Generously cover each piece of fish with salt and let stand for 12 minutes to firm the flesh
- 4 SERVINGS
- 6 ounces skinless cod fillet, cut into 3-inch-wide strips
- Sea salt
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, crushed
- 1 teaspoon red-pepper flakes
- One 28-ounce can peeled whole San Marzano tomatoes, crushed by hand
- 1 pound bavette or linguine fini pasta (Anderer likes the Rustichella d'Abruzzo brand, available at Whole Foods)
- ½ bunch flat-leaf parsley, chopped (about ½ cup)
- 12 basil leaves, chopped
- Freshly ground black pepper
- 3 tablespoons fresh bread crumbs, toasted in olive oil until golden brown
Wakame-and-Cucumber Salad
By BobD
Bring a medium saucepan of water to a boil
- 2 ounces wakame seaweed
- 1/4 cup rice vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon yellow miso paste
- 1 tablespoon finely grated ginger
- 1 teaspoon honey
- 1/2 cup vegetable oil
- 1 teaspoon toasted sesame oil
- salt, for seasoning
- 6 thinly sliced, small Persian cucumbers (or 1 large seedless cucumber)
- 2 thinly sliced scallions
PUMPKIN NOODLE KUGEL
By BobD
Whisk together 4 cups milk, 4 eggs, 1 cup puréed cooked pumpkin (canned is fine), 1/4 cup melted butter and a pinc...
- Cook a half-pound of egg noodles in salted water until not quite done; drain and put them into a buttered baking dish.
Raisin-Studded Apple Bread Pudding
By BobD
David Page tosses sweet golden raisins into his apple bread pudding, which he developed years ago with baker Meliss...
- 1 pound bakery white bread, crusts removed, cut into 1-inch cubes
- 1 Granny Smith apple, peeled and cut into 1/2-inch pieces
- 1 cup golden raisins (6 ounces)
- 3 large eggs, separated
- 3/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground ginger
- 1/4 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 3 cups whole milk
- 2 tablespoons unsulfured molasses
- 1/4 cup sliced almonds
FRIED APPLE PIES
By BobD
MAKE PASTRY: Blend together flour, butter, shortening, baking powder, and salt in a bowl with your fingertips or...
- 12 SERVINGS
- FOR PASTRY
- 2 1/2 cups all-purpose flour
- 3 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons cold vegetable shortening (preferably trans-fat-free), cut into 1/2-inch pieces
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 large egg, lightly beaten
- 4 to 5 tablespoons ice water
- FOR FILLING
- 4 1/2 oz unsulfured dried apples (2 cups)
- 2 cups unfiltered apple cider
- 1 1/2 cups water
- 2 1/2 tablespoons packed light brown sugar
- 1 teaspoon grated lemon zest
- 1/4 teaspoon cinnamon
- FOR FRYING AND SERVING
- 2 About 2 quarts vegetable oil
- Confectioners sugar for dusting
- EQUIPMENT: a deep-fat thermometer
SMOKED SALMON w/HORSERADISH CREAM
By BobD
Whisk cream with horseradish, mustard, and 1/4 tsp pepper until it is thick and holds soft peaks
- 8 SERVINGS
- It works well with all of the supporting players, from horseradish cream to egg salad.
- 1 cup chilled heavy cream
- 3 tablespoons bottled white horseradish
- 2 teaspoons Dijon mustard
- 1 lb sliced smoked salmon
CELEMENTINE & JICAMA SALAD
By BobD
Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 t...
- 8 SERVINGS
- 1/2 teaspoon chopped garlic
- 1/4 cup fresh lime juice
- 6 tablespoons olive oil
- 1/2 teaspoon sugar
- 8 clementines (1 3/4 pounds), peeled and cut crosswise into 1/4-inch-thick slices
- 1 lb jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
- 1 small red onion, thinly sliced
- 3/4 cup packed cilantro sprigs
- 1/2 cup crumbled queso fresco or mild feta
- 1/3 cup raw green (hulled) pumpkin seeds (pepitas), toasted
BEST BBQ CHICKEN
By BobD
For the brine, combine the water, salt, sugar, garlic, and thyme in a 2-gallon sized re-sealable plastic bag
- Brine:
- 4-6 SERVINGS
- The simple process of brining takes barbecued chicken from pedestrian to mouthwatering in as little as 15 minutes.
- 2 quarts water
- 2 tablespoons kosher salt
- 1/4 cup brown sugar
- 2 garlic cloves, smashed with the side of a large knife
- 4 sprigs fresh thyme
- 2 chickens (3 1/2 to 4 pounds each), quartered
- The Ultimate Barbecue Sauce:
- 1 slice bacon
- 1 bunch fresh thyme
- Extra-virgin olive oil
- 1/2 onion
- 2 garlic cloves
- 2 cups ketchup
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 tablespoon dry mustard
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Freshly ground black pepper