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Recipes
WILD MUSHROOM LASAGNA
By BobD
Combine dried cepes and water in a saucepan
- 3 ounces dried cepes
- 2 quarts water
- 1 1/2 teaspoons olive oil
- 2 onions, peeled and minced
- 2 cloves garlic, peeled and minced
- 1 pound fresh cepes or shiitake mushrooms, stemmed and coarsely chopped
- 1 pound fresh domestic mushrooms, stemmed and coarsely chopped
- 2 tablespoons minced fresh thyme leaves
- 2 1/2 teaspoons salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 2 cups part-skim-milk ricotta
- 1 tablespoon minced fresh sage leaves
- 12 lasagna noodles, parboiled
- 2 tablespoons grated Parmesan
Spanish Potato Salad
By BobD
For her Spanish-style potato salad, DeSteno uses Yukon Gold potatoes and cans of tuna packed in olive-oil
- Large eggs, 4
- Ice
- Yukon Gold potatoes, 2 medium (peeled and cut into 1-inch cubes)
- White wine vinegar, cup
- Kosher salt
- Freshly ground black pepper
- Extra-virgin olive oil, cup (plus more for serving)
- Scallions, 2 (thinly sliced on the bias)
- Flat-leaf parsley leaves, cup (finely chopped)
- Olive oil-packed tuna, one 6-ounce can or jar (preferably ventresca tuna belly)
- Rustic Italian bread, sliced
PISSALADIERE
By BobD
Preheat oven to 450 degrees
- Dough for 1 pizza (see recipe)
- Flour for sprinkling dough
- 3 tablespoons olive oil
- 1 1/2 pounds onions, peeled and thinly sliced
- Salt and freshly ground black pepper to taste
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon ground thyme
- 6 to 10 anchovies (optional)
- 12 About 12 good pitted black olives, cut in half (optional)
- 6 to 8 thin slices of tomato (optional)
MIDDLE EASTERN SPINACH w/SPICES & YOGURT
By BobD
1. Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin see...
- Variations of this dish are found from Turkey through the Middle East, and no wonder -- a combination of subtle spices and cool yogurt make this a wonderful way to eat spinach.
- 1 clove (1/8 teaspoon ground)
- 2 allspice berries (1/8 teaspoon ground)
- 1/2 teaspoon coriander seeds or cumin seeds
- 1/8 teaspoon ground cinnamon
- 1 garlic clove, cut in half, green shoots removed (more to taste)
- Salt to taste
- 1 cup drained yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon pine nuts
- 1 12-ounce bag baby spinach, washed
MUSHROOM & TOFU SOUP
By BobD
Warm the sesame oil in a soup pot over medium heat, add the shallots and gingerroot and saute until golden, about 3...
- 1 teaspoon sesame oil
- 2 shallots, minced
- 1 inch fresh gingerroot, peeled and minced
- 2 cups mushroom broth (see recipe)
- 4 cups chicken broth
- 1 teaspoon soy sauce
- 1/4 teaspoon rice vinegar or white-wine vinegar
- 1/4 teaspoon chili-pepper sauce or Chinese chili-pepper paste
- 4 cups cooked cellophane noodles or angle-hair pasta
- 2 cakes tofu
- 1 bunch coriander, minced
- 8 scallions, minced
ARUGULA & GRUYERE PUDDING
By BobD
Preheat oven to 375°F with rack in middle
- Yield: Makes 4 (main course) or 6 (side dish) servings
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 5 large eggs
- 6 bacon slices
- 1 large shallot, finely chopped
- 3 garlic cloves, chopped
- 7 ounces baby arugula or baby spinach (6 1/2 cups)
- 6 cups cubed (1-inch) country-style bread (1 pound)
- 5 1/2 ounces Gruyère cheese, coarsely grated (1 1/2 cups)
Sweet Cherry Clafoutis
By BobD
In a bowl, toss the cherries with 3 tablespoons of the granulated sugar and the lemon zest
- 1 pound sweet cherries, pitted and patted dry with paper towels
- 1/4 cup granulated sugar
- 1/2 teaspoon finely grated lemon zest
- 1/2 cup flour, plus more for dusting
- Pinch of salt
- 3 large eggs, lightly beaten
- 2 cups milk
- 4 tablespoons unsalted butter, softened, plus more for the dish
- 2 tablespoons Cognac or brandy
- 1/2 teaspoon pure vanilla extract
- Confectioners' sugar for dusting
Cavatappi with White Beans and Golden Onions
By BobD
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sau...
- 3 tablespoons olive oil
- 2 medium onions, halved lengthwise and cut lengthwise into thin slices (2 1/2 cups)
- 1 large garlic clove, finely chopped
- 2 large red bell peppers, cut lengthwise into 1/8-inch-wide strips (4 cups)
- 2 teaspoons finely chopped fresh jalapeño chile, including seeds, or to taste
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3/4 cup water
- 1 lb cavatappi
- (ridged corkscrew pasta) or rotini (corkscrew pasta)
- 1 (16- to 19-oz) can white beans such as Great Northern or cannellini, drained and rinsed
- 2 oz finely grated Parmigiano-Reggiano
- (1 cup)
- 1/2 cup finely chopped fresh flat-leaf parsley
DOUBLE LEMON THUMBPRINT SCONES
By BobD
Position rack in center of oven and preheat to 425F
- YIELD 8 SCONES
- 3 large lemons
- 2 cups self-rising flour
- 1/2 cup plus 2 tablespoons sugar
- 1 1/4 cups plus 2 tablespoons chilled heavy whipping cream
- 2 tablespoons (about) cherry, raspberry, or strawberry preserves
BBQ BEEF TONGUE
By BobD
Heat oven to 325 degrees. In a deep ovenproof casserole, 5 to 6 quarts, place the tongue, carrot, celery, onion...
- 8-10 SERVINGS
- 1 beef tongue, 2 to 3 pounds, rinsed
- 1/2 carrot, diced
- 1 celery stalk, diced
- 1 medium onion, diced
- 2 thyme sprigs
- 1 cup flat-leaf parsley
- 1 teaspoon black peppercorns
- 2 tablespoons Chinese or Thai barbecue sauce
- 1 quart veal or beef stock
- 2 quarts chicken stock
- 2 1/2 cups arugula or baby spinach
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil.