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Recipes
GRATED RAW BEET SALAD
By BobD
1. Peel the beets with a vegetable peeler, and grate in a food processor fitted with the shredding blade
- It’s a North African-inspired mixture of grated, uncooked beets dressed with orange and lemon juices and a small amount of olive oil. It makes a great starter when you’re serving something robust as a main course, like a couscous.
- 1/2 pound beets
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 2 tablespoon minced chives, mint or parsley (or a combination)
- Salt to taste
- Leaves of 1 romaine heart
GRILLED HALOUMI CHEESE & LEMON
By BobD
Prepare a gas grill for direct-heat cooking over moderately high heat
- 4 SERVINGS
- This is what the Greeks mean by grilled cheese: smoky on the outside, tender and salty within, but not a traditional sandwich.
- 2 lemons
- 1/2 lb Haloumi cheese
- 1 large garlic clove
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/4 cup plus 2 tablespoons olive oil
- 4 (3/4-inch-thick) slices peasant or country-style bread
- 2 tablespoons finely chopped fresh dill
PLUM GALETTE
By BobD
Put oven rack in middle position and preheat oven to 375°F
- The beauty of plums becomes all the more evident when they are displayed in a galette. Accompanied by sweetened Armagnac crème fraîche, this one makes a wonderfully sophisticated dessert.
- Pastry dough for a single-crust pie
- 2 tablespoons semolina flour
- 8 tablespoons granulated sugar
- 5 large black or red plums (1 1/2 lb), halved, pitted, and each cut lengthwise into 8 wedges
- 1 tablespoon confectioners sugar
- 3/4 cup crème fraîche or sour cream
- 1 tablespoon Armagnac or Cognac (optional)
- Special equipment: parchment paper
GRILLED WHOLE FISH w/TANGERINE & MARJORAM
By BobD
Prepare a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high
- 2 1-1 1/4-pound whole porgy, gray snapper, or branzino, cleaned
- Kosher salt and freshly ground black pepper
- 8 sprigs fresh marjoram plus 1 tablespoon marjoram leaves
- 2 tangerines or small oranges, peeled, separated into segments, seeded
- 2 tablespoons olive oil
BULGAR w/SWISS CHARD, CHICKPEAS & FETA
By BobD
1. Bring 2 cups water to a boil in a medium saucepan
- 1 cup bulgur (medium or coarse grade)
- Salt to taste
- 1/4 cup extra virgin olive oil
- 1 pound Swiss chard, heavy stems removed, washed well
- 4 large garlic cloves, finely chopped
- One 15-ounce can chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
- 1/4 cup chopped fresh dill or parsley
- Freshly ground black pepper to taste
- 3 ounces feta cheese, crumbed or cut in small squares
RIBS w/ORANGE AND SMKD PAPRIKA SAUCE
By BobD
Prepare barbecue (medium-low heat)
- 2 SERVINGS
- 2/3 cup sweet orange marmalade
- 1/4 cup Sherry wine vinegar
- 2 tablespoons frozen orange juice concentrate, thawed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon smoked paprika* plus more for sprinkling
- 1 1/4 teaspoons ground cumin plus more for sprinkling
- 6 meaty beef ribs
- * Sometimes labeled Pimento Dulce or Pimentoe La Vera Dulce, available at some supermarkets, at specialty foods stores, and from tienda.com.
SLOW COOKED CREAMY PORK CHOPS
By BobD
Season pork chops with salt, pepper, and garlic powder, and then press into 1/2 cup flour
- Slow and steady wins the race, especially when that's the rate at which you cook these creamy, dreamy pork chop. Let them simmer all day for a great meal come supper time.
- 6 pork chops
- salt, pepper, and garlic powder to taste
- 1/2 cup all-purpose flour
- 1 large onion, sliced 1/4 inch thick
- 2 cubes chicken bouillon
- 2 cups boiling water
- 2 Tbsp. all-purpose flour
- 1 (8 ounce) sour cream
CURED SALMON GRAVLAX
By BobD
There is a central line of small bones that extends down into salmon fillets
- THE GARNISH:
- 1 2 1/2-pound salmon fillet (from an 8-pound salmon), boned but not skinned
- 2 teaspoons black peppercorns
- 8 strips lemon peel
- 1/3 cup kosher salt
- 3 tablespoons sugar
- 1/3 cup chopped chives
- 1/4 cup capers
- 1/3 cup extra-virgin olive oil
- 2 tablespoons light soy sauce
CATALAN FRESH SARDINE ESCABECHE
By BobD
Whisk together matzo meal and 1/2 teaspoon each of salt and pepper
- Yield: Makes 8 (first course) servings
- Active Time: 30 min
- Total Time: 13 hr (includes marinating)
- 1/2 cup matzo meal
- 2 pounds fresh sardine or mackerel fillets with skin (see cooks’ note, below)
- 1 cup olive oil
- 6 garlic cloves
- 1 large red onion, halved lengthwise and sliced
- 1 large carrot, sliced 1/4 inch thick
- 2 teaspoons sweet smoked paprika (pimentón dulce)
- 1 teaspoon dried oregano
- 2 cups dry white wine
- 1/2 cup Sherry vinegar
- 1 (3-inch) cinnamon stick
- 1 (3-by 1/2-inch) strip orange zest
- 1 (3-by 1/2-inch) strip lemon zest
- Equipment: a 3-quart shallow dish (2 inches deep)
POTATO SALAD w/CREAMY HORSERADISH
By BobD
Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth
- 1/2 cup mayonnaise
- 1/3 cup sour cream
- 3 tablespoons bottled white horseradish (not drained)
- 1 tablespoon white-wine vinegar
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup chopped fresh chives
- 3 pounds cooked small (2-inch) boiling potatoes, cooled to room temperature and quartered