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Recipes
CHARD & CHARD STALK GRATIN
By BobD
1. Bring a large pot of water to a boil while you stem the chard
- Since most of the weight of the bunch of chard you buy is in the stalks, using them makes a lot of sense. This simple Provençal gratin is a great way to do it.
- 2 large bunches chard with thick stalks
- Salt to taste
- 1 to 2 garlic cloves, minced
- 1 recipe olive oil béchamel
- Freshly ground pepper
- 1/4 cup freshly grated Parmesan
FILET MIGNON w/MUSHROOMS
By BobD
In medium iron skillet, melt half the butter in half the oil until hot
- 2 filet mignon steaks
- 1 tbsp. butter
- 1 tbsp. oil
- 1/2 lb. fresh mushrooms, sliced
- 1/2 cup beef stock
- 1/4 cup red wine
- 1/4 tsp. dried thyme
- 1/4 tsp. salt
- Black pepper
BUTTERMILK BEIGNETS
By BobD
Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface
- 3/4 cup whole milk
- 1 1/2 cups buttermilk
- 4 teaspoons active dry yeast
- 2 1/2 tablespoons sugar
- 3 1/2 cups bread flour plus extra for flouring work surface
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Peanut oil for frying
- Confectioners' sugar for serving, as much as you think you'll need to then double that
Chicken Parmesan Heros
By BobD
Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive ...
- 1/2 cup dry bread crumbs
- 1/2 cup grated Parmesan
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 3 tablespoons olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 2 1/3 cups canned crushed tomatoes in thick puree (from a 28-ounce can)
- Pinch dried red-pepper flakes (optional)
- Cooking oil, for frying
- 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
- 2 eggs, beaten to mix
- 4 small (about 6 inches) hero or other sandwich rolls, split
Banger & Egg Sandwiches
By BobD
In a large cast-iron skillet, heat the oil
- 8 slices of potato bread, toasted
- 4 ounces sharp cheddar cheese, thinly sliced
- 1 tablespoon chopped flat-leaf parsley
- 1 teaspoon vegetable oil
- 8 country sausages, such as fresh breakfast sausages
- 2 plum tomatoes, halved lengthwise
- Kosher salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 8 large eggs
GUAVA & CREAM CHEESE PUFF PASTRY
By BobD
Preheat oven to 425F with rack in middle
- SERVES 4-6
- 1 large egg
- 1/2 tablespoon water
- 6 oz cream cheese, softened
- 1 tablespoon sugar
- 1/4 teaspoon pure vanilla extract
- 5 oz guava preserves or paste (about 2/3 cup)
- 1 tablespoon fresh lemon juice
- 1 sheet frozen puff pastry (from a 17 1/4-oz package), thawed
SPAGHETTI w/PANCETTA & FENNEL
By BobD
Saute pancetta in large skillet over medium heat until pancetta is golden
- SERVES 8
- 1 3-ounce package pancetta (Italian bacon), chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 2 large red jalape�hiles, seeded, finely chopped (about 1/4 cup)
- 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
- 1 1/2 cups low-salt chicken broth
- 4 tablespoons finely chopped fresh Italian parsley, divided
- 2 tablespoons fresh lemon juice
- 11/2 teaspoons crushed fennel seeds
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided
MEDITERRANEAN EGGPLANT DIP
By BobD
Preheat oven to 400 degrees
- 10 SERVINGS
- 2 pounds eggplant
- 1 or 2 cloves of garlic, pressed
- 1/4 cup tahini (Middle Eastern sesame paste)
- 1/4 cup lemon juice
- 6 ounces peeled, chopped tomatoes (about 1 cup)
- 1/2 pound green and/or red peppers, diced
- 8 scallions, sliced, or about 1 cup
- 1/4 cup chopped parsley
- 2 teaspoons salt or 1 tablespoon spiced salt
APRICOT & TOMATO CHUTNEY
By BobD
bring to a boil, reduce the heat and cook for about 20 minutes
- Combine chunks of dried apricot and fresh tomato, a splash of apple cider, brown sugar, ginger, cloves and a touch of curry powder;
RIGATONI w/WHITE BOLOGNESE & PORCINI
By BobD
Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat
- Extra virgin olive oil
- 1/2 sweet onion, peeled and finely chopped
- 2 medium carrots, peeled and finely chopped
- 1 stalk celery, finely chopped
- Sea salt
- Freshly ground black pepper
- 1 pound mild Italian pork sausage meat, removed from casings
- 1 pound ground beef (not lean)
- 1 1/2 cups dry Italian white wine
- 1 cube beef bouillon dissolved in 2 cups simmering water
- 1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
- 1/3 cup heavy cream
- 1 pound rigatoni
- 3/4 cup freshly grated Parmigiano-Reggiano cheese