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Recipes
GLAZED PICKLED BEEF TONGUE
By BobD
Place tongue in about 4 quarts of water or to cover
- 10-12 SERVINGS
- 1 4- to 5-pound pickled beef tongue
- 1 baking potato, peeled
- 3 medium onions: 2 quartered, one diced
- 3 tablespoons pareve margarine
- 2 tablespoons honey mustard
- 5 tablespoons ketchup
- 3 tablespoons Tupelo or other varietal honey
- 3 tablespoons white vinegar
- 1/4 cup dark brown sugar
- 1/4 cup raisins (optional).
TURKEY HASH
By BobD
Generously cover potatoes with cold water, then simmer, partially covered, until just tender, 20 to 25 minutes
- 4 SERVINGS
- 1 1/2 lb medium Yukon Gold potatoes
- 7 tablespoons unsalted butter, divided
- 1 medium onion, finely chopped
- 2 Cubanelle peppers (Italian green frying peppers),
- 1 cup shredded cooked turkey (preferably dark meat)
- 4 large eggs
CORNMEAL PANCAKES
By BobD
Whisk together all ingredients until almost smooth
- 4 SERVINGS
- 1 1/2 cups stone-ground cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- Scant 1/2 teaspoon salt
- 1 1/2 cups well-shaken buttermilk
- 2 large eggs, lightly beaten
- 1/2 stick unsalted butter, melted
LENTILS w/ITALIAN SAUSAGE & ESCAROLE
By BobD
Simmer lentils, water, broth, bay leaf, and half of garlic in a 4-qt pot, uncovered, 12 minutes
- 6-8 SERVINGS
- 1 2/3 cups lentils (11 oz), rinsed well
- 5 cups water
- 3 1/2 cups reduced-sodium chicken broth
- 1 Turkish or 1/2 California bay leaf
- 4 garlic cloves, finely chopped, divided
- 2 tablespoons extra-virgin olive oil
- 1 lb sweet Italian sausage links, cut into 1-inch pieces
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery ribs, finely chopped
- 2 tablespoons tomato paste
- 1/2 lb escarole, chopped (4 cups packed)
- 1 to 2 tablespoons red-wine vinegar
- ACCOMPANIMENT: croutons
VANILLA SAUCE
By BobD
Heat the milk in a 2-quart saucepan over medium-low heat just until warm
- YIELD 1-1/2 CUPS
- To enhance the sauce, you can add liquor (Calvados or pear brandy comes to mind). This sauce does not require heavy cream to taste sinful. Here, we use a milk base to create a simple, decadent sauce.
- 1 cup whole milk
- 4 egg yolks
- 1/3 cup (2 1/4 ounces) granulated sugar
- 1/8 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 2 to 4 tablespoons liquor (optional)
FOOD PROCESSOR APPLE TART
By BobD
Put flour, salt and 2 tablespoons of the sugar in food processor and pulse once or twice
- 6 SERVINGS
- 1 1/4 cups all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
- 4 tablespoons sugar
- 10 tablespoons frozen or cold unsalted butter, cut into chunks, plus more for greasing
- 1 egg yolk
- 3 tablespoons ice water, plus more if necessary
- 2 to 3 pounds tart apples
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon.
LINGUINE w/MUSHROOMS
By BobD
Set three quarts of salted water over high heat in a large covered pot
- 6 tablespoons extra-virgin olive oil
- 12 ounces fresh mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1/3 cup finely chopped Italian parsley
- Salt and freshly ground black pepper
- 1/2 pound linguine
- Freshly grated Parmesan cheese
Lamb Chops with Spicy Thai Peanut Sauce
By BobD
A nutty paste does double duty as a rub and a sauce for these grilled lamb chops from meat master Bruce Aidells
- 2 large garlic cloves
- 1/3 cup cilantro leaves
- 1/3 cup unsalted natural peanut butter
- 2 tablespoons peanut oil
- 2 tablespoons ketchup
- 1 tablespoon Thai green curry paste
- 1 tablespoon fresh lime juice
- 1 tablespoon Asian fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- Eight 1-inch-thick loin lamb chops (about 2 pounds)
VERMICELLI w/SAUCE alla SOFIA
By BobD
With a food processor running, drop in garlic and finely chop
- 6 SERVINGS
- 2 garlic cloves
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
- 1 small onion, sliced (1 1/2 cups)
- 4 anchovy fillets, rinsed, patted dry, and chopped
- 1/3 cup brine-cured green olives, pitted
- 2 teaspoons drained bottled capers
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup plus 1 teaspoon olive oil
- 1 lb vermicelli (thin spaghetti) or linguine
LIDIA'S MUSHROOM RAGOUT
By BobD
Prepping the Ingredients Squeeze out the soaked porcini and slice them into pieces about 1/4-inch wide
- This is a great vegetarian sauce, very complex and satisfying, It's excellent for pasta, baked in a lasagna or polenta pasticiatta, cooked into risotto-or as a condiment for grilled steak or fish.
- The mushrooms you can buy at the supermarket will make a fine sauce-if you have fresh wild mushrooms it will be even better. In either case, dried porcini provide key elements for this sauce (and many others).
- 2 1/2 pounds fresh mixed mushrooms, small and firm
- 1/2 ounce dried porcini, soaked in 1 1/1 cups warm water
- 3 sprigs fresh thyme
- 1 sprig fresh rosemary, a tender stem about 4-inches long
- 1 sprig fresh sage, with 4 big leaves
- 1/4 cup extra-virgin olive oil
- 4 tablespoons butter
- 1 cup shallots, finely chopped
- 1 medium onion, finely chopped (about 1 cup)
- 1/2 teaspoon salt, plus more to taste
- 1/3 cup tomato paste
- 1 cup dry Marsala
- freshly ground black pepper
- 4 cups hot turkey or vegetable broth