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Recipes
TOP LOIN PORK ROAST w/ASPARAGUS
By BobD
1. In a small enameled cast-iron casserole, melt 1 tablespoon butter in 1 tablespoon olive oil
- Pork Top Loin Roast With Asparagus, Spring Onion and Butter Lettuce
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 2-pound boneless pork top loin roast or rib-end loin roast
- Salt and freshly ground black pepper
- 1 cup dry white wine
- 1 bay leaf
- 1 large thyme sprig
- 1/2 yellow onion, coarsely chopped
- 2 ounces thinly sliced pancetta, cut into 1/2 -inch strips
- 1 large spring onion, white and green parts, thinly sliced
- 1 pound thin asparagus, cut into 2-inch lengths, or snap peas
- 1 head butter lettuce, cut into
- 1/2 -inch strips
- 1/4 cup mixed fresh chopped herbs, such as parsley, dill and basil
- Lemon juice to taste.
SHRIMP BUZARA STYLE
By BobD
Without removing any of the shell, remove the vein (digestive tract) that runs inside the curving back of each shri...
- Recommended equipment:
- Serves 6
- 24 large raw shrimp, 1 ounce apiece (U- 16 size )
- 8 tablespoons extra-virgin olive oil or more
- 3 plump garlic cloves finely chopped
- 1/2 cup finely chopped shallots
- 1 teaspoon coarse sea salt or kosher salt
- 1 tablespoon tomato paste
- 1 cup white wine
- 1 cup of water
- Freshly ground black pepper or to taste
- 1 tablespoon bread crumbs or more if needed
- 2 tablespoons chopped fresh Italian parsley
- • A heavy-bottomed sauté pan, 10- to 12-inches diameter, for the sauce
- • A heavy-bottomed 13- to 14-inch skillet for searing the shrimp
ASPARAGUS GRATIN
By BobD
Butter a 2- to 2 1/2-quart shallow ceramic flameproof baking dish
- No other vegetable signals spring like asparagus. In this recipe, it makes for a rich, creamy side dish that's beyond delicious. We love it with a simple roast chicken.
- 2 lb asparagus, trimmed and cut diagonally into 1 1/2-inch pieces
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter, cut into bits
- 1/2 cup finely chopped shallots (about 2 large)
- 4 slices firm white sandwich bread, cut into 1/4-inch pieces
- 1/4 cup pine nuts (1 1/4 oz)
- 1/4 teaspoon black pepper
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 1/2 teaspoon salt
- 1/2 cup mascarpone cheese
RIB CHOPS w/GAUJILLO CHILI SAUCE & BEANS
By BobD
For the lamb: In a food processor, pulse thyme, oregano, parsley, cilantro and garlic cloves until finely chopp...
- FOR THE LAMB:
- 4 SERVINGS
- 5 thyme sprigs
- 5 oregano sprigs
- 10 parsley sprigs
- 10 cilantro sprigs
- 4 garlic cloves
- 1 cup dry white wine
- 1/4 cup extra virgin olive oil
- 12 double-cut (2 ribs) baby lamb rib chops (about 10 ounces per serving)
- Salt and pepper
- For the sauce:
- 5 guajillo chilies
- 3 garlic cloves
- 1/4 cup chopped onion
- 1 whole plum tomato
- 4 cups beef or vegetable stock
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- For the beans:
- 2 tablespoons olive oil
- 1/2 cup finely diced red onion
- 1 clove garlic, finely diced
- 1 small jalapenos stemmed, seeded, and finely diced
- 2 15- to 16-ounce cans cannellini beans, rinsed and drained
- Salt and freshly ground black pepper.
SHEPHERD'S RIGATONI
By BobD
Fill the pasta pot with salted water, and heat to a rolling boil
- RIGATONI alla PASTORA
- ½ teaspoon kosher salt
- 1 pound sweet Italian sausage, (without fennel seeds), removed from casings
- ¼ cup extra-virgin olive oil
- ½ teaspoon peperoncino flakes, or to taste
- 1 pound rigatoni
- 2 cups fresh whole-milk ricotta, drained overnight (about 1 pound)
- ¼ cup Parmigiano-Reggiano, grated
- ½ cup fresh basil leaves, loosely packed, shredded
BAKED EGGS w/BACON & SPINACH
By BobD
Preheat oven to 400F. Cook bacon in large skillet over medium heat until crisp; transfer to paper towels
- 4 SERVINGS
- 6 slices applewood-smoked bacon
- 1 5-ounce bag baby spinach
- 2 whole wheat or sourdough English muffins, split horizontally, well toasted
- 4 large eggs
- 4 tablespoons heavy whipping cream
- Special equipment: 4 1-cup ramekins
FOIE GRAS w/DATE PUREE & POMEGRANATE
By BobD
Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes
- YIELD 32 PIECES
- 1/4 lb Medjool dates (packed 1/2 cup), pitted
- 1/2 cup boiling-hot water
- 1 tablespoon plus 1 teaspoon pomegranate molasses
- 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
- 1 (6 1/2-oz) block foie gras, chilled
- GARNISH: pomegranate seeds (from 1 pomegranate)
BAKED SALMON w/PISTACHIO BASIL BUTTER
By BobD
Process pistachios, 10 basil leaves and garlic cloves in processor until finely chopped
- 6 SERVINGS
- 1/4 cup shelled pistachios (about 1 ounce)
- 10 large fresh basil leaves or 1/4 cup parsley and 2 teaspoons dried basil, crumbled
- 1 garlic clove
- 1/2 cup (1 stick) butter, room temperature
- 1 teaspoon lime juice
- 6 6-ounce 1 1/2-inch-thick salmon fillets
- 1/2 cup dry white wine
- Additional fresh basil leaves (optional)
Almond-Pistachio Nougat
By BobD
Didier Murat sells his Vadeboncoeur nougat at Vergennes Laundry and local specialty food shops
- 3 cups roasted almonds
- 3/4 cup unsalted shelled pistachios
- 1/4 cup cornstarch
- 1/4 cup confectioners' sugar
- 1 2/3 cups plus 1 tablespoon granulated sugar
- 3/4 cup light honey
- 1 3/4 cups water
- 2 large egg whites at room temperature
- Pinch of salt
SPICED ORANGE COMPOTE
By BobD
Use a 5-hole zester to remove zest from oranges into long, thin, spindly strips (see Variation)
- YIELD 5 CUPS
- This dessert improves with flavor so it is a good idea to make it a day ahead of time or the morning of your party. Serve chilled in a clear bowl so the colors show through.
- 8 small oranges, preferably seedless
- 2 cups water
- 5 tablespoons sugar
- 1 vanilla bean
- 1 cinnamon stick
- 2 whole cloves
- 1 star anise