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Recipes
STOVE TOP POTATO BREAD
By BobD
Peel and dice potatoes. Place in a medium saucepan, cover with water and add salt
- 1 lb. Idaho Potatoes
- 4 tbsp. butter, divided
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 egg
- Optional 1/4 cup chopped parsley
NYTIMES SOURDOUGH PIZZA DOUGH
By BobD
Using your fingers, break the starter dough into 1-inch pieces in a bowl and mix with 1 cup room temperature water ...
- 8 ounces sourdough starter (see recipe)
- 10 ounces 00 flour such as Divella or King Arthur Italian Style (about 2 cups)
- 6 ounces high-gluten flour such as King Arthur Sir Lancelot (about 1 cup plus 1 tablespoon)
- 1/2 ounce salt (about 4 teaspoons)
- Additional flour, for dusting.
GRILLED SHRIMP w/SPICY TAMARIND SAUCE
By BobD
Heat grill on high. Thread 3 shrimp on each skewer; season with salt and pepper
- 8 SERVINGS
- 24 jumbo shrimp, shelled and deveined
- 8 wooden skewers, soaked in water 20 minutes
- 4 cloves garlic, finely chopped
- 1/4 cup tamarind paste (found in Asian markets)
- 1 tablespoon canola oil
- 1 tablespoon fish sauce
- 1-2 tablespoons red pepper flakes
- 1 tablespoon sugar
Sweet & Sticky Hot Wings
By BobD
Preheat the oven to 500°
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried garlic
- 1/2 teaspoon dried onion
- 1 teaspoon smoked paprika
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
- 2 tablespoons unsalted butter, melted
- 2 tablespoons hot pepper jelly, melted
MOROCCAN COOKED CARROT SALAD
By BobD
1. Place the carrots in a steamer above 1 inch of boiling water, cover and steam 5 to 8 minutes, until tender
- For garnish:
- 1 pound carrots, peeled and thinly sliced
- 3 to 4 tablespoons extra virgin olive oil (to taste)
- 2 large garlic cloves, minced or pureed in a mortar and pestle with 1/4 teaspoon salt
- Salt to taste
- 1/2 teaspoon freshly ground pepper
- 1 teaspoon cumin seeds, lightly toasted and ground
- 2 to 3 tablespoons fresh lemon juice (to taste)
- 1/4 cup chopped flat-leaf parsley
- Imported black olives
- 2 hard boiled eggs, cut in wedges (optional)
INDIAN SWEET COCONUT DUMPLINGS
By BobD
Simmer milk, coconut, brown sugar, almonds, raisins, and cardamom in a small skillet over medium heat, stirring, un...
- YIELD 24 PIECES
- 3/4 cup whole milk
- 1/2 cup grated dried unsweetened coconut
- 1/4 cup packed light brown sugar
- 2 tablespoons slivered almonds
- 2 tablespoons golden raisins
- 1/4 teaspoon ground cardamom
- 24 About 24 dumpling or wonton wrappers
- 4 About 4 cups vegetable oil
CITRUS ARANCINI w/PECORINO
By BobD
Melt butter with oil in heavy large pot over medium heat
- Ingredient tip:
- 2 tablespoons (1/4 stick) butter
- 2 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped shallots (about 2 large)
- 1 1/2 cups arborio rice (about 10 ounces)
- 1 teaspoon salt
- 3/4 cup dry white wine
- 4 1/2 to 5 cups low-salt chicken broth, divided
- 1 teaspoon fennel pollen* or freshly ground fennel seeds
- 1 teaspoon finely grated orange peel
- 3/4 teaspoon finely grated lemon peel
- 1/2 teaspoon finely grated lime peel
- 30 (about) 1/2-inch cubes Brinata, Etorki, or other young sheep's-milk cheese
- 3 large eggs
- 1/4 cup whole milk
- 3 cups panko or fresh breadcrumbs made from crustless French bread
- 6 cups vegetable oil (about; for deepfrying)
- Orange, lemon, and/or lime wedges (optional)
- * A spice extracted from wild fennel plants; available at specialty foods stores and from zingermans.com.
- This recipe calls for Brinata or Etorki cheese. Brinata is a specific kind of pecorino fresco, a fresh sheep’s-mik cheese that is milder in taste and softer than Pecorino Toscano or Pecorino Romano. L
Jean-Georges' Tomato Gratin with Orange Zest
By BobD
Preheat the oven to 275°
- Grapeseed oil
- 2 navel oranges, zest peeled with vegetable peeler
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons unsalted butter
- 2 medium shallots, minced
- 5 medium tomatoes—4 peeled, seeded and cut into 1/2-inch dice, 1 peeled and thinly sliced
- Salt and freshly ground pepper
- 2 tablespoons freshly grated Parmesan
PASTA alla NORMA
By BobD
1. Bring water to a boil in a large pot and add a healthy handful of sea salt
- 2 pounds small to medium eggplant, cut lengthwise into ¼-inch thick slices
- salt and freshly ground black pepper
- 8 tbls extra virgin olive oil
- 1 cup homemade toasted bread crumbs
- 1 pound penne
- 2 cups tomato sauce (see recipe below)
- ½ cup freshly grated pecorino romano
- 10 fresh basil leaves, roughly torn
- 8-ounce piece of ricotta salata for grating
BARLEY RISOTTO w/ASPARAGUS & NUTS
By BobD
Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, th...
- Pearl barley makes a wonderful risotto: It retains its distinct chew while easily releasing its starch to create a risotto as creamy as one made with Arborio rice — and with barely any stirring.
- 1 1/2 pounds medium asparagus, trimmed
- 5 1/2 cups water
- 1 teaspoon salt
- 1 medium onion, finely chopped
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 1/4 cups pearl barley
- 1/2 cup dry white wine
- 1 garlic clove
- 1 1/4 teaspoons finely grated fresh lemon zest
- 1 ounce finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
- 1/2 cup hazelnuts, toasted and coarsely chopped