BobD's profile page
Recipes
CABBAGE & BEEF CASSEROLE
By BobD
Mix all ingredients except broth together in large bowl
- 1 1/2 lb. chopped cabbage
- 1 lb. ground sirloin, browned
- 1 medium chopped onion
- 1 14 oz. can tomato sauce
- 1/2 cup uncooked rice
- 1 14 oz. can low fat vegetable broth
- Salt and pepper to taste
ROASTED LAMB SHOULDER
By BobD
Recommended Equipment: - A large, heavy-duty roasting pan, 17 by 20 inches preferred - Aluminum foil Trim most o...
- Serves 6
- 6-pound lamb shoulder, cut by butcher into 4 very thick chops, about 1- 1/2 pound each
- 2 celery ribs, cut in 1-inch chunks (about 2 cups)
- 2 medium carrots, cut in 1-inch chunks (about 2 cups)
- 2 medium onions, cut in large chunks (about 3 cups)
- 3 -inch piece cinnamon stick
- 6 garlic cloves, crushed and peeled
- 4 small branches fresh rosemary
- 8 fresh sage leaves
- 1/2 teaspoon coarsely ground black pepper
- 1 teaspoon coarse seas salt or kosher salt, or more to taste
- 2 cups dry white wine
- 1/3 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 3 cups light stock (chicken, turkey, or vegetable broth), or more if needed
LENTILS a la ITALIANA
By BobD
In a heavy saucepan, sauté the onion and garlic in the olive oil for 5 minutes, until the onion is tender
- 3/4 cup chopped onion
- 1 clove garlic, minced
- 1 tbsp. olive oil
- 2 cups vegetable broth
- 3/4 cup dried lentils, washed
- 1 16 oz. can diced tomatoes with juice
- 1/4-1/2 tsp. crushed red pepper flakes
- 1/2 tsp. salt
- 1 tbsp. chopped fresh basil, or 1 tsp. dried basil
- 1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
- 1/4 tsp. freshly ground pepper
CLASSIC CAESAR SALAD
By BobD
Put 2 tablespoons of the oil in a skillet large enough to hold the bread in a single layer and turn heat to medium
- 4 SERVINGS
- 1/2 About 1/2 cup extra virgin olive oil
- 1 cup rustic bread, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1 clove garlic, halved
- 2 eggs
- 2 tablespoons freshly squeezed lemon juice
- 2 to 3 tablespoons minced anchovies, or to taste
- Dash Worcestershire sauce
- 1 large head romaine lettuce, washed, dried and torn into pieces
- 1/2 cup freshly grated Parmesan.
SEARED DUCK BREASTS w/CHERRIES
By BobD
Place duck breast halves between 2 sheets of plastic wrap
- Yield: Makes 2 servings
- 2 5-to 6-ounce duck breast halves or one 12-to 16-ounce duck breast half
- 2 tablespoons (1/4 stick) chilled butter, divided
- 1/4 cup finely chopped shallot (about 1 large)
- 1/2 cup low-salt chicken broth
- 8 halved pitted sweet red cherries, fresh or frozen, thawed
- 2 tablespoons tawny Port
- 1 tablespoon orange blossom honey
ARTICHOKE VELOUTE
By BobD
Fill a bowl with cold water; add the lemon juice
- Juice of 1/2 lemon
- 6 large artichokes
- 1/4 cup olive oil
- 1/4 pound shallots, thinly sliced
- 2 tablespoons dry white wine
- 5 cups chicken stock
- Bouquet garni (2 outer leek leaves; 1/2 rib celery, sliced; 4 sprigs parsley; 1 sprig fresh thyme; 1 bay leaf; 1/2 teaspoon each black and white peppercorns; and 6 coriander seeds tied in a square of cheesecloth)
- 2 fresh porcini mushrooms
- 1 tablespoon butter
- 1 ounce foie gras, fresh or canned, finely diced
- 3/4 cup heavy cream
- Fine sea salt and freshly ground white pepper to taste
GRILLED SPICY FISH PATE in BANANA LEAF
By BobD
FOR THE SPICE PASTE: Combine the lemongrass, candlenuts or almonds, ginger, shallots, garlic and chilies in a ble...
- For the Spice Paste:
- These spicy fish pate parcels are a typical portable lunch in Asia. Wrapped in banana leaves, the pate is infused with a distinctive floral aroma and taste.
- Frozen banana leaves may be found in Asian and Latin American markets; aluminum foil may be substituted.
- 2 lemongrass stalks, tender heart section only, chopped
- 6 candlenuts, soaked in water for 10 minutes, or blanched almonds
- 1 piece fresh ginger, 1/2 inch long, peeled
- 2 shallots, quartered
- 4 cloves garlic
- 8 fresh small red chili peppers, seeded and coarsely chopped
- 3 About 3 tablespoons water
- 2 teaspoons ground coriander
- 1/4 teaspoon ground turmeric
- 2 tablespoons vegetable oil
- 3/4 cup coconut cream
- 1 teaspoon salt
- 1 1/2 teaspoons sugar
- Dash of ground white pepper
- For the Pate:
- 1 1/2 lb whitefish fillets, preferably Spanish or king mackerel, cut into 1-inch dice
- 6 kaffir lime leaves, cut into hairlike slivers, or shredded zest of 1 lime
- 24 pieces banana leaf, each 6 inches square
- 1 bunch basil, stemmed and leaves separated
- Fresh red chili pepper slivers
COD STEAMED WITH MUSHROOMS
By BobD
Warm the olive oil in a skillet over medium heat
- 2 teaspoons olive oil
- 4 6- to 8-ounce fillets of cod
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup mushroom broth
- 2 cups mushroom ragout
Skirt Steak with Moroccan Spice Rub and Yogurt Sauce
By BobD
Moroccan cuisine is known for lamb, not beef, but Grace Parisi loves the way a Moroccan spice rub tastes with a goo...
- 1 1/4 pounds skirt steak, cut into 6-inch lengths
- 3 tablespoons plus 1 1/2 teaspoons Moroccan Spice Rub
- 3/4 cup plain whole-milk yogurt
- 2 scallions, thinly sliced
- 1 garlic clove, smashed
- 1 tablespoon chopped pickled jalapeños
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 4 large pita breads, for serving
- Romaine lettuce leaves, for serving
PEANUT TUILES
By BobD
Put oven rack in middle position and preheat oven to 350F
- 4 DOZEN
- Imagine peanut brittle that is as delicate as lace, with the familiar buttery crunch.
- 5 tablespoons unsalted butter, cut into pieces
- 1/2 cup sugar
- 3 tablespoons light corn syrup
- 1 tablespoon heavy cream
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 3/4 cup salted roasted or cocktail peanuts, chopped
- SPECIAL EQUIPMENT: an 18- by 13-inch nonstick bakeware liner such as Silpat; a small offset spatula