BobD's profile page
Recipes
GRILLED TALLEGIO SAND w/APRICOTS & CAPERS
By BobD
Place the apricots in a small saucepan and add water just to cover
- 15 dried apricots
- 1 tablespoon nonpareil capers
- 1 tablespoon Dijon mustard
- 1 tablespoon extra virgin olive oil
- 8 slices dark raisin bread
- 5 tablespoons butter, at room temperature
- 4 small handfuls arugula
- 8 ounces Taleggio cheese, rind removed, at roomtemperature
- 4 pinches fleur de sel
TEX-MEX MOLE
By BobD
Heat the olive oil in a medium saucepan over medium heat
- Here's a simple homemade mole that tastes even better than the bottled paste.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 onion, sliced
- 2 tomatoes, peeled and quartered
- 1 ancho chile, stemmed and seeded
- 1 guajillo or pasilla chile, stemmed and seeded
- 1 ounce semisweet chocolate
- 1/4 teaspoon sesame seeds
- 1 teaspoon peanut butter
- 1/2 teaspoon sugar
- 2 saltine crackers
- 1 cup chicken broth
- Salt
Shrimp and Bay-Scallop Risotto with Mushrooms
By BobD
In a small bowl, soak the dried mushrooms in the boiling water until softened, about 15 minutes
- 1/2 ounce dried porcini or other dried mushrooms
- 2/3 cup boiling water
- 4 cups canned low-sodium chicken broth or homemade stock
- 2 cups bottled clam juice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 1/4 cups arborio rice
- 1/2 pound mushrooms, cut into thin slices
- 1/4 cup dry white wine
- 1 teaspoon salt
- 1/2 pound medium shrimp, shelled
- 1/2 pound bay scallops
FRESH CORN & MUSHROOM RISOTTO
By BobD
1. With food processor on, put shallots through feed tube to mince
- 4 large shallots, peeled
- 3 ounces peeled, shredded carrots ( 3/4 cup)
- 2 teaspoons butter
- 6 ears fresh corn
- 1 cup skim milk Fresh thyme
- 6 large shiitake or other mushrooms
- 2 ounces sharp white cheddar cheese
- 1/2 cup vegetable or chicken stock
- 1/4 teaspoon salt, optional.
Roasted Zucchini with Ricotta and Mint
By BobD
Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor
- 8 medium zucchini (3 pounds), cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 teaspoons fresh lemon juice
- Fresh ricotta, for serving
- Mint leaves, for garnish
SEARED SCALLOPS in MUSHROOM WHT WINE SAUCE
By BobD
Spray the scallops lightly with oil
- 1 pound sea scallops
- Olive oil spray
- 4 cups mushrooms, stemmed and quartered
- 1/2 cup white wine
- 1 tablespoon minced thyme leaves
- Salt and freshly ground pepper to taste
RHUBARB CRISP
By BobD
Heat oven to 375 degrees. Grease an 8- or 9- inch square baking or gratin dish with a little butter
- 6-8 SERVINGS
- 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
- 2 1/2 to 3 pounds rhubarb, trimmed, tough strings removed, and cut into 1 1/2-inch pieces (about 5 to 6 cups)
- 1/4 cup white sugar
- 1 tablespoon orange or lemon juice
- 1 teaspoon orange or lemon zest
- 3/4 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon cinnamon, or to taste
- Pinch salt
- 1/2 cup rolled oats
- 1/2 cup pecans.
QUINOA w/CORN & ZUCCHINI
By BobD
1. Place the quinoa in a bowl, and cover with cold water
- 1 cup regular or red quinoa
- 3 cups water, chicken stock or vegetable stock
- 1/2 teaspoon salt, or to taste
- 1 tablespoon extra virgin olive oil
- 1/2 small onion, finely chopped
- 1 to 2 garlic cloves (to taste), minced
- Kernels from 1 ear corn
- 1 medium zucchini, cut in small dice
- 2 to 4 tablespoon chopped fresh cilantro
- 1/4 to 1/2 cup crumbled queso fresco or feta (optional)
SPICE RUB FOR BEEF
By BobD
Toast cumin in a dry small heavy skillet over medium heat, shaking skillet frequently, until fragrant and a shade d...
- YIELD 1/2 CUP
- 3 tablespoons cumin seeds
- 2 tablespoons black peppercorns
- 1 1/2 tablespoons paprika (not hot)
- 1 tablespoon kosher salt
- 1 (2-inch) piece cinnamon stick
- 2 teaspoons whole allspice
- 1 teaspoon hot red-pepper flakes
- EQUIPMENT: an electric coffee/spice grinder
Chipotle-Marinated Flatiron Steak with Avocado-Corn Relish
By BobD
The flatiron steak, a.k.a
- One 1 1/2-pound flatiron steak, about 3/4 inch thick
- 1/4 cup fresh orange juice
- 1 canned chipotle in adobo, plus 1 tablespoon adobo sauce from the can
- 1 large garlic clove
- 2 tablespoons extra-virgin olive oil
- 2 Hass avocados, cut into 1/2-inch dice
- 1/2 cup fresh corn kernels (from 1 ear of corn)
- 1/4 cup minced red onion
- 1 small jalapeño, seeded and minced
- 1 tablespoon fresh lime juice
- Kosher salt and freshly ground pepper