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Recipes
MUSHROOM KASHA BURGERS w/CHIPOTLE MAYO
By BobD
Bring water to a boil in a 1- to 1 1/2-quart heavy saucepan, then stir in kasha
- These delicious patties, made with earthy portabella mushrooms and hearty kasha, defy the bland reputation of vegetarian burgers. A fiery dollop of chipotle mayonnaise makes them even more irresistible.
- 2/3 cup water
- 1/3 cup coarse kasha (whole roasted buckwheat groats)
- 1 pound portabella mushrooms, stems discarded
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 3 tablespoons unsalted butter
- 2 garlic cloves, finely chopped
- 3 tablespoons finely chopped flat-leaf parsley
- 1 teaspoon soy sauce
- 1 1/2 cups fine dry bread crumbs, divided
- 1 large egg, lightly beaten
- 1/4 cup olive oil
- 1/2 cup mayonnaise
- 1 tablespoon Tabasco chipotle sauce, or to taste
- 8 large oval slices rye bread, cut into 4 1/2-inch rounds if desired, lightly toasted
GRILLED CHIX SANDWICHES w/SDT & GOAT CHEESE
By BobD
Place chicken in medium bowl
- 8 boneless skinless chicken breast halves, well trimmed
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 2 teaspoons minced fresh rosemary
- 2 red onions, cut into 1/2-inch-thick slices
- 8 large French bread rolls (about 4 inches long), cut in half
- 1/2 cup chopped drained oil-packed sun-dried tomatoes
- 2 bunches arugula
- 4 ounces light soft goat cheese
Brutti Ma Buoni
By BobD
These crunchy-chewy cookies, sold at bakeries all over Lazio, are called brutti ma buoni in Italian, or "ugly but g...
- 1 1/2 cups hazelnuts (8 ounces)
- 1 1/2 cups confectioners' sugar
- Pinch of salt
- 1 large egg white, lightly beaten
- 2 teaspoons pure vanilla extract
Cod with Fresh Tomato Sauce and Arborio Rice
By BobD
A garlic-tomato sauce for cod gets Sicilian flavor from orange zest and saffron
- 6 tablespoons extra-virgin olive oil
- 5 large garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 3 pounds tomatoes, coarsely chopped
- 1/8 teaspoon saffron threads, crumbled
- 5 oregano sprigs
- Salt and freshly ground black pepper
- Zest of 1 orange, in 1-inch-wide strips, plus finely grated zest, for garnish
- 5 bay leaves
- 3 whole cloves
- 1 cup arborio rice
- Four 4-ounce skinless cod or halibut fillets
- Chopped parsley, for garnish
BACON WRAPPED MATZOH BALLS
By BobD
1. Preheat the oven to 400°
- 5 cups matzoh meal
- 1 ½ tablespoons baking powder
- 18 large eggs
- ¾ cup rendered lard or bacon fat
- ¾ cup FIJI Water
- Salt
- Strips of bacon
- Kewpie mayonnaise (Japanese mayo) or horseradish sauce, for serving
Dried-Porcini-Mushroom Risotto with Goat Cheese
By BobD
Using the mushroom-soaking liquid to cook the rice gives this risotto intense flavor
- 1 cup dried porcini or other dried mushrooms (about 1 ounce)
- 3 cups hot water, more if needed
- 3 1/2 cups canned low-sodium chicken broth or homemade stock, more if needed
- 3 tablespoons olive oil
- 1 onion, chopped
- 5 cloves garlic, minced
- 2 cups arborio rice
- 1 1/4 teaspoons salt
- 2 tablespoons butter
- 1/4 teaspoon fresh-ground black pepper
- 2 ounces mild goat cheese, such as Montrachet, crumbled
- Grated Parmesan, for serving
SIMPLE TOMATILLO SALSA
By BobD
Puree the ingredients in a blender or food processor with 1/2 cup ice water
- 12 tomatillos, husked and quartered, about 2 cups
- 2 cups roughly chopped cilantro leaves and tender stems
- 1 or 2 serrano chiles, split lengthwise and chopped
- 1/2 teaspoon salt.
Broken Lasagna with Walnut Pesto
By BobD
Preheat the oven to 350°
- 1 cup walnut halves (4 ounces)
- 2 cups lightly packed basil leaves
- 1 large garlic clove, thinly sliced
- 1/4 cup extra-virgin olive oil
- 3/4 cup freshly grated Parmigiano- Reggiano cheese
- Salt and freshly ground pepper
- 1 pound whole wheat lasagna noodles, broken into 1-inch pieces
- 6 ounces watercress, arugula or other bitter greens, thick stems discarded and leaves coarsely chopped
- Sautéed mushrooms, for serving
CRANBERRY AND APPLESAUCE
By BobD
Cook apples, cranberries, sugar, and cinnamon stick in a large heavy saucepan, covered, over medium-low heat, stirr...
- YIELD 4 CUPS
- 4 lbs Golden Delicious apples (about 8), peeled, cored, and cut into 1-inch pieces
- 1 1/2 cups fresh or thawed frozen cranberries (6 oz)
- 1/2 cup sugar
- 1 (3-inch) cinnamon stick
MEDALLIONS OF MONKFISH w/LENTILS
By BobD
Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one ho...
- 4 SERVINGS
- 4 ounces lentils (see note)
- 2 tablespoons chopped bacon
- 2 tablespoons finely minced onion
- 2 tablespoons finely minced carrot
- 2 tablespoons finely minced celery
- 1 clove garlic, minced
- 2 cups well-flavored chicken stock
- 1 whole clove
- 1 sprig fresh thyme
- 1 bay leaf
- 1 1/2 pounds monkfish
- Salt and freshly ground pepper to taste
- 3 tablespoons butter
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon chopped parsley