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Recipes
BROWN BUTTER & PECAN PRALINE TART
By BobD
For crust: Cook 3/4 cup butter in heavy small saucepan over medium heat until butter turns golden brown (nut-colo...
- For crust:
- This rich, slightly gooey tart is golden from the browned butter, golden brown sugar, and golden syrup.
- 3/4 3/4 1/2 cup (1 1/2 sticks) unsalted butter
- 1 1/4 1 1/4 1/4 cups unbleached all purpose flour
- 1/4 1/4 1/4 cup (packed) golden brown sugar
- 1/2 1/2 1/2 teaspoon salt
- Filling:
- 1 1 1 large egg
- 1/2 1/2 1/2 cup (packed) golden brown sugar
- 1/2 1/2 1/2 cup golden syrup (such as Lyles Golden Syrup)
- 1/4 1/4 1/4 cup heavy whipping cream
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 cup coarsely chopped pecans, toasted
- 9-inch equipment: 9-inch tart pan with removable bottom
- Ingredient info: Look for golden syrup at some supermarkets and at specialty foods stores.
RED VINEGAR PICKLES
By BobD
Bring first 13 ingredients to boil in large saucepan, stirring until salt dissolves
- YIELD 4 CUPS
- 2 1/4 cups water
- 2/3 cup red wine vinegar
- 6 1/8 -inch-thick rounds peeled fresh horseradish
- 4 fresh dill sprigs
- 2 tablespoons salt
- 2 teaspoons coriander seeds
- 1 1/2 teaspoons whole black peppercorns
- 1 teaspoon fennel seeds
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon whole allspice
- 1/2 teaspoon juniper berries
- 1 bay leaf
- 1 serrano chile, halved (with seeds)
- 1 pound pickling cucumbers or Persian cucumbers, cut into 1/4-inch-thick rounds (3 1/2 to 4 cups)
- 1/2 large red onion, thinly sliced
PERCIATELLI w/SARDINES, BCRUMBS & CAPERS
By BobD
Bring a large pot of water to a boil and salt it
- 4-6 SERVINGS
- 1/4 cup extra virgin olive oil
- 1/2 cup bread crumbs, ideally made from stale bread
- 1 onion, chopped
- Freshly ground black pepper
- 1 pound long pasta, like perciatelli
- 1 teaspoon grated lemon zest
- 2 tablespoons drained capers
- 2 cans sardines packed in extra virgin olive oil (about 1/2 pound)
- 1/2 cup chopped fresh parsley, plus more for garnish.
FISH TACOS
By BobD
In a large nonreactive skillet, warm the oil over moderately high heat
- For these sophisticated tacos, it's worth tracking down the delicious organic corn tortillas that are available at health food stores.
- 2 tablespoons vegetable oil
- 1 1/2 pounds skinless meaty fish fillets, such as snapper, bass, tilefish or cod, cut lengthwise into 1-inch strips
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 12 corn tortillas
- Mild salsa, lime wedges, shredded lettuce and diced avocado, tomato and onion, for serving
GINGERY GRILLED SALMON SALAD
By BobD
Whisk together yogurt, ginger, garlic, lime juice, lime zest, honey, oil, salt and pepper in a small bowl
- A ginger-lime marinade makes salmon sing.
- 1/4 cup nonfat plain yogurt
- 2 tablespoons finely chopped fresh ginger
- 2 cloves garlic, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon freshly grated lime zest
- 1 tablespoon honey
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 1/4 pounds salmon fillet (about 1 inch thick), cut into 4 pieces, skin on, pin bones removed
- Watercress & Pickled Ginger Salad (see recipe link above)
- Lime wedges for garnish
LEMON GNOCCHI w/SPINACH & PEAS
By BobD
Simmer peas with cream, red-pepper flakes, garlic, and 1/4 teaspoon salt in a 12-inch heavy skillet, covered, until...
- 4 SERVINGS
- 1 cup frozen baby peas (not thawed)
- 1/2 cup heavy cream
- 1/4 teaspoon dried hot red-pepper flakes
- 1 garlic clove, smashed
- 3 cups packed baby spinach (3 oz)
- 1 teaspoon grated lemon zest
- 1 1 /2 teaspoons fresh lemon juice
- 1 lb dried gnocchi (preferably De Cecco)
- 1/4 cup grated parmesan
CHAMPIGNON SOUP
By BobD
Clean, trim and thinly slice fresh mushrooms, rinsing well to remove sand
- 2 pound mixed fresh wild mushrooms (except shiitake) or 1 ounce mixed dried mushrooms
- 4 cups chicken broth or water
- 2 cup chopped celery
- 4 cup thinly sliced onion
- 2 tablespoons butter
- Salt and pepper to taste
- Dry white vermouth or dry sherry to taste
- 2 tablespoons chopped parsley
- Chervil sprigs (optional)
MARINATED TUNA w/FRIED VEGETABLES
By BobD
FOR TUNA: Preheat oven to 350 degrees
- For Tuna:
- 3-1/2 lb. tuna, in one piece, skin removed
- 1/2 cup chopped parsley
- 2 tablespoons chopped fresh coriander
- 2 tablespoons cracked black peppercorn
- 1-1/2 cups olive oil
- 2 garlic cloves, crushed
- 1 lemon, sliced
- For Vegetables:
- Olive oil, for shallow-frying
- 2 eggplants, thinly sliced
- 2 zucchinis, thinly sliced lengthwise
- 1 red bell pepper, cut into thick strips
- 1 green bell pepper, cut into thick strips
SPLIT PEA SOUP w/SMKD SAUSAGE & KALE
By BobD
Combine split peas, whole sausages, 8 cups broth, and bay leaves in heavy large pot
- 4 SERVINGS
- 1 16-ounce bag dried green split peas (2 1/3 cups)
- 12 ounces fully cooked smoked pork linguior andouille sausages
- 8 cups (or more) low-salt chicken broth
- 5 Turkish bay leaves
- 3 to 4 cups coarsely chopped kale
APPLE TREACLE TART
By BobD
For crust: Blend flour, sugar, and salt in processor 5 seconds
- Crust:
- 8-10 SERVINGS
- Treacle tarts are usually made with a combination of golden syrup and molasses. The dessert has a texture similar to pecan pie (minus the nuts).
- 1 1/4 cups all purpose flour
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water, divided
- Filling:
- 3/4 cup plus 2 tablespoons fresh breadcrumbs made from crustless whole wheat bread
- 1 1/4 cups golden syrup*
- 2 large eggs
- 2 tablespoons heavy whipping cream
- 1 tablespoon finely grated lemon peel
- 1 tablespoon light (mild-flavored) molasses
- Large pinch of salt
- 1 1/2 cups coarsely grated peeled tart apples (such as Granny Smith)
- Calvados creme fraiche:
- 1 8-ounce container creme fraiche
- 2 tablespoons sugar
- 1 tablespoon Calvados (apple brandy)