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Recipes
PENNE w/BRAISED LAMB SHANK RAGU
By BobD
1. Heat oven to 350 degrees
- 1 tablespoon extra virgin olive oil
- 2 ounces diced pancetta
- 2 lamb shanks, about 2 1/4 pounds
- 2 medium onions, diced
- 2 cloves garlic, sliced
- 2 branches fresh rosemary
- 1/2 cup dry white wine
- Salt and freshly ground black pepper
- 2 pounds ripe plum tomatoes, peeled and chopped
- Red pepper flakes to taste
- 1 pound spaghetti alla chitarra or penne
- Freshly grated pecorino cheese.
Baked Shells with Pesto, Mozzarella, and Meat Sauce
By BobD
Here's a true crowd pleaser: pasta shells in a simple sauce of ground beef, tomatoes, and pesto, layered with mozza...
- 1 tablespoon cooking oil
- 1 onion, chopped
- 1 pound ground beef
- 2 cups canned chopped tomatoes, drained (from one 28-ounce can)
- 1 1/2 teaspoons salt
- 1/2 cup store-bought or homemade pesto
- 3/4 pound medium pasta shells
- 6 ounces mozzarella, grated (about 1 1/2 cups)
- 1/4 cup grated Parmesan
SAUTEED RED SNAPPER in CHAMPAGNE SAUCE
By BobD
Remove any bones from fish
- Six 8-ounce red snapper fillets, skin on
- 8 tablespoons unsalted butter, well chilled
- 1 cup brut Champagne or sparkling wine
LEEK, MUSHROOM & GOAT CHEESE TART
By BobD
Heat oven to 400 degrees. Trim fennel of green top and root end, reserving fronds, and quarter bulb from top to b...
- 1 small bulb fennel
- 2 medium leeks, white and light green parts only, halved lengthwise and rinsed carefully to remove any dirt from inner layers
- 16 medium cremini or white mushrooms (about 1 pound)
- 1 tablespoon plus 1 teaspoon olive oil
- Salt and pepper
- 1 4-ounce package puff pastry (like Dufour), defrosted according to package directions
- 3 eggs
- 8 ounces goat cheese
GRILLED ANACORTES PRAWNS w/CORN PUDDING
By BobD
FOR THE CORN PUDDING Combine 2 cups water and the salt in a medium saucepan and bring to a boil
- For the corn pudding:
- 4 SERVINGS
- Wood-Grilled Anacortes Spot Prawns (or Shrimp) with Lemon Relish and Corn Pudding
- 1 teaspoon kosher salt
- 1 ⁄2 cup grits
- 2 1⁄2cups corn kernels,
- scraped from 2 to 3 ears
- 1 ⁄4 cup crème fraîche
- Freshly ground black pepper.
- For the prawns and relish:
- 1 dozen 1 dozen spot prawns or blue prawns (or baby shrimp), peeled, deveined and among skewers
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons olive oil
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 1 breakfast radish, thinly sliced and soaked in ice water for 5 minutes
- 1 tablespoon Walla Walla red salad onion (spring onion) or any sweet onion, thinly sliced and soaked in ice water for 5 minutes
- 10 flat-leaf parsley leaves
- 1 teaspoon thinly sliced chives.
Double-Chocolate Layer Cake
By BobD
Preheat the oven to 350°
- 2 cups plus 2 tablespoons all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- Unsalted butter, for greasing the pans
- 1 cup plus 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, at room temperature
- 1/3 cup dark brown sugar
- 1 cup canola oil
- 2 1/2 ounces bittersweet chocolate, melted
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- Mousse filling and Buttercream frosting (see note)
Sweet-and-Spicy Ketchup
By BobD
Paul Virant keeps this simple house-made ketchup on hand for staff meals when burgers or Chicago dogs are on offer ...
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/4 cup light brown sugar
- 1/2 teaspoon smoked paprika or pimentón de la Vera
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/3 cup distilled white vinegar
- 1 tablespoon tomato paste
- Two 8-ounce cans tomato sauce
- Salt and freshly ground black pepper
CUMIN SCENTED SUMMER SQUASH SALAD
By BobD
1. Steam the squash for three to five minutes until just tender
- The summer squash is lightly steamed in this North African salad.
- 1 pound zucchini or other summer squash, thinly sliced or cut in 1/2-inch dice
- 3 tablespoons freshly squeezed lemon juice
- 1 garlic clove, minced or puréed
- 3/4 to 1 teaspoon cumin seeds, lightly toasted and ground
- Salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons chopped cilantro
Umami Burgers with Port and Stilton
By BobD
In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes
- 1 cup ruby port
- 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
- Salt and freshly ground pepper
- 1/2 cup Stilton cheese (3 ounces), softened
- Umami dust, for sprinkling (optional, see Note)
- 4 brioche hamburger buns, buttered and toasted
PUMPKIN TART w/ANISE SEED CRUST
By BobD
MAKE TART SHELL: Prepare dough, adding anise seeds to dry ingredients, and chill as directed in dough recipe
- 8 SERVINGS
- Anise seeds baked into sweet pastry dough is a little kiss of Italian spice; it takes pumpkin pie to a whole new level.
- FOR PASTRY
- sweet pastry dough
- 1 tablespoon anise seeds
- FOR PUMPKIN FILLING
- 1 1/2 cups pure pumpkin (from a 15-oz can;
- 3/4 cup sugar
- 1 teaspoon ground ginger
- 1 teaspoon cinnamon
- 3/4 teaspoon grated nutmeg
- Pinch of ground cloves
- 1/4 teaspoon salt
- 3 large eggs, lightly beaten
- 1 1/3 cups heavy cream
- SPECIAL EQUIPMENT: an 11- by 1 1/4-inch fluted round tart pan (1 1/4 inch deep) with a removable bottom; pie weights or dried beans
- ACCOMPANIMENT: lightly sweetened whipped cream