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Recipes
CEPES PROVENCALE
By BobD
Remove and reserve mushrooms stems
- 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest or other firm mushrooms with round-shaped caps can be used, about 1/2 pound
- 1/4 cup olive oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons fine fresh bread crumbs
- 1 teaspoon finely minced garlic
- 1 tablespoon finely chopped parsley
SCRAMBLED EGGS w/CURRY LEAVES
By BobD
Lightly beat eggs with 1/4 teaspoon each of salt and pepper
- 2 SERVINGS
- 5 large eggs
- 2 tablespoons ghee
- 20 fresh curry leaves, coarsley chopped
- 2 (4-inch) fresh hot green chiles, including seeds, thinly slicd
- 1 to 2 teaspoons teaspoons minced peeled ginger (to taste)
- 1/2 small onion, thinly sliced
- 1/4 teaspoon turmeric
- 2 small tomatoes, chopped
- 2 spring onions or scallions, finely chopped
- GARNISH: cilantro sprigs
LIGURIAN RISOTTO
By BobD
1. Place broth in a medium saucepan and bring to a low simmer
- 5 cups low-sodium vegetable broth
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove, peeled and minced
- 1 1/2 cups arborio rice
- 1/2 cup white wine
- 1/2 cup grated pecorino
- Freshly ground white pepper
- 1/4 cup toasted pine nuts
- 1/2 cup fresh basil leaves.
CHICKEN SPICE RUB
By BobD
Toast fennel in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade ...
- YIELD 1/2 CUP
- 3 tablespoons fennel seeds
- 2 tablespoons dried green peppercorns
- 1 1/2 tablespoons dried thyme
- 1 tablespoon dried rosemary
- 2 Turkish bay leaves or 1 California
- 1 tablespoon kosher salt
- EQUIPMENT: an electric coffee/spice grinder
HERBED TUNA BURGERS w/TAPENADE
By BobD
For tapenade: Blend all ingredients in mini processor to coarse puree
- Tapenade:
- 6 SERVINGS
- 1 cup pitted Kalamata olives (about 5 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped shallot
- 2 tablespoons chopped fresh mint
- 2 teaspoons chopped fresh thyme
- 2 teaspoons fresh lemon juice
- Burgers:
- 2 pounds chilled fresh tuna steaks, finely diced
- 2 tablespoons chopped drained capers
- 2 tablespoons chopped shallot
- 1 tablespoon Dijon mustard
- 1 teaspoon minced fresh thyme
- 1 teaspoon freshly ground black pepper
- 3/4 teaspoon coarse kosher salt
- Nonstick vegetable oil spray
- 12 4-inch squares herb focaccia, or six 4-inch squares pain rustique, halved horizontally, lightly grilled
- 1 large heirloom tomato, cut into 6 slices
- 6 thin slices red onion
- 2 cups baby arugula (about 3 ounces)
GREEK BAKED BEANS w/HONEY & DILL
By BobD
Combine the drained beans and water to cover by 3 inches in a large, oven-proof casserole or Dutch oven, and bring ...
- 6 SERVINGS
- These beans become creamy as they bake slowly in a sweet and sour broth flavored with honey and vinegar.
- 1 pound dried large lima beans or white beans, soaked if necessary for six hours or overnight in 2 quarts of water and drained (limas require no soaking)
- 1/4 cup extra virgin olive oil
- 1 large onion, preferably a sweet red onion, finely chopped
- 1 28-ounce can chopped tomatoes
- 1 bay leaf
- 3 tablespoons honey, such as clover or acacia
- 2 tablespoons tomato paste
- 1/4 cup red wine vinegar or sherry vinegar
- Salt and freshly ground black pepper to taste
- 1/2 cup, loosely packed, chopped fresh dill
SERRANO & MANCHEGO MONTE CRISTOS
By BobD
Arrange 4 bread slices on work surface
- 8 1/2 -inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
- 2 tablespoons Dijon mustard
- 6 ounces Manchego cheese,* thinly sliced
- 2 ounces thinly sliced Serrano ham or prosciutto
- 4 tablespoons membrillo (quince paste) or quince preserves
- 4 large eggs
- 4 tablespoons (1/2 stick) butter
POLENTA w/ZUCCHINI & TOMATOES
By BobD
Note: When you seed the tomatoes, set a strainer over a bowl
- 1 recipe Easy Oven-Baked Polenta, with Parmesan if desired
- 1 tablespoon extra virgin olive oil
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 1 1/4 to 1 1/2 pounds zucchini, cut in half lengthwise if thick, and sliced about 1/4 inch thick
- Salt, preferably kosher salt, to taste
- 1 pound tomatoes, peeled, seeded and chopped, or 1 (14-ounce) can, chopped (see note)
- Pinch of sugar
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- Freshly ground black pepper
- Freshly grated Parmesan
BASS w/HERBED RICE & COCONUT VEGGIE CHWDR
By BobD
Ingredient info: Kaffir lime leaves are leaves of the kaffir lime tree
- Chowder:
- 1 cup all purpose flour
- 1/2 cup water
- 1 large egg
- 2 cups panko (Japanese breadcrumbs)
- 6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets
- Vegetable oil (for frying)
- Herbed Rice, warm
- Fresh basil sprigs and/or arugula (for garnish)
- Lime wedges
- Chowder:
- 1 tablespoon vegetable oil
- 3/4 cup chopped onion
- 3 kaffir lime leaves
- 3 large fresh basil leaves
- 1 tablespoon minced peeled fresh ginger
- 1 tablespoon chopped jalapehile with seeds
- 1 garlic clove, crushed
- 3 cups canned unsweetened coconut milk
- 2 cups vegetable broth
- 1 15.2-ounce bottle fresh carrot juice
- 1/4 cup finely chopped palm sugar
- or (packed) dark brown sugar
- 2 tablespoons fish sauce
- 2 1/2 cups 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound)
- 2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise
- 2 cups stringless sugar snap peas, cut into 1/2-inch pieces
- 1 red bell pepper, cut into 1/2-inch cubes
- 1 large carrot, peeled, cut into matchstick-size strips
Gorditas
By BobD
Hot Bread Kitchen’s first employee, Elidia Ramos, taught her fellow bakers how to make gorditas, a favorite Mexic...
- 2 cups masa harina, preferably Bob’s Red Mill
- 1 1/4 cups water
- 1/4 cup vegetable oil, plus more for frying
- Shredded chicken, salsa, sour cream and cotija cheese, for serving