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Recipes
GENTLY COOKED BREASTS w/GARLIC & GINGER
By BobD
1. Cut each chicken breast in half crosswise and season with salt and pepper
- Gently Cooked Chicken Breasts With Garlic-Chili-Ginger Sauce
- 4 boneless, skinless chicken breast halves, 8 ounces each
- Kosher salt
- Freshly ground black pepper
- 1 5-inch-long piece fresh ginger root, peeled
- 8 fat garlic cloves
- 4 jalapeno peppers
- 1 quart chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons freshly squeezed lime juice, more to taste
- Cooked rice, for serving
- Sesame oil, for drizzling
- 1 bunch roughly chopped basil, for serving
- 1 bunch roughly chopped cilantro, for serving
- 1 bunch thinly sliced scallions, for serving
- 1 European cucumber, thinly sliced, for serving.
FRESH STONEFRUIT CHUTNEY
By BobD
Combine all fruit in medium bowl
- The chutney is macerated in vinegar and sugar, creating a syrupy sauce that also softens the fruit.
- Yield: Makes about 3 cups
- 2 large firm but ripe peaches or nectarines (about 12 ounces total), halved, pitted, thinly sliced
- 2 small firm but ripe apricots or plums (about 6 ounces total), halved, pitted, thinly sliced
- 1 cup quartered pitted cherries
- 6 tablespoons sugar
- 3 tablespoons white balsamic vinegar
- 1/2 teaspoon garam masala*
Corn and Shiitake Fritters
By BobD
Sweet corn kernels take two different forms in these crispy cakes
- 3 ears of corn, shucked
- 1 large egg
- 1/4 cup milk
- 1/2 cup plus 1 tablespoon vegetable oil
- 3 large shiitake mushrooms (2 ounces), stems discarded and caps cut into 1/2-inch dice
- 1/4 cup diced sweet onion
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
BROCCOLI SPEARS w/WHITE BEAN DIP
By BobD
Blanch broccoli in a pot of boiling salted water (1 tablespoon salt for 6 quarts water), uncovered, 2 minutes, then...
- 8 SERVINGS
- 2 lb broccoli, cut into 1 1/2-inch-wide spears
- 1 garlic clove
- 1 (19-ounce) can white beans such as cannellini, drained and rinsed
- 3/4 cup silken tofu (6 1/2 ounces), drained and gently rinsed
- 2 1/2 tablespoons fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon ground cumin
- Pinch of cayenne
Baby Brioches with Chicken Salad and Bacon
By BobD
The classic chicken salad can be bolstered with any number of seasonings, from curry powder or mustard to harissa
- 4 slices of applewood-smoked bacon
- 16 mini brioche rolls (about 2 inches)
- 1/3 cup mayonnaise
- 1 celery rib, minced
- 1/2 small shallot, minced
- 2 teaspoons minced flat-leaf parsley, plus 32 large flat-leaf parsley leaves
- 1 teaspoon fresh lemon juice
- 2 chicken breasts from a rotisserie chicken—skin and bones discarded, chicken cut into 1/3-inch dice
- Kosher salt and freshly ground black pepper
- 2 small plum tomatoes, cut into 1/4-inch slices (16 slices)
SPINACH TIMBALES
By BobD
Preheat oven to 375 degrees
- 3 tablespoons butter
- 6 cups tightly packed spinach leaves, rinsed and with stems removed (about 1 pound)
- Salt and freshly ground pepper to taste
- 2 cups chopped leeks, white part only, cut into small cubes (about 2 medium leeks)
- 2 cups thinly sliced white mushrooms, stems removed (about 1/2 pound)
- 2 eggs
- 1/3 cup heavy cream
- 1/4 teaspoon freshly grated nutmeg
POTATO/MOZZ 'SOUFFLE' w/ALMOND PESTO
By BobD
COOK POTATOES: Generously cover potatoes with cold water in a large pot, then briskly simmer until tender, about...
- 12 SERVINGS
- A mixture of cheese is buried in mashed potatoes, lightened slightly with eggs, and baked until golden and crusty-not really a souffle-but just as rich and delicious. And, unlike a real souffle it can
- FOR POTATOES
- 3 lb russet (baking) potatoes
- FOR PESTO
- 2 cups packed flat-leaf parsley sprigs
- 2 oz whole almonds with skin (rounded 1/3 cup), well toasted and cooled
- 1 cup extra-virgin olive oil, divided
- 1 1/2 cups grated Parmigiano-Reggiano (3 oz)
- FOR SOUFFLE
- 2/3 cup whole milk
- 3/4 stick unsalted butter, divided
- 3/4 cup grated Parmigiano-Reggiano
- 2 large eggs, lightly beaten
- 1/4 cup fine dry bread crumbs
- 1 lb mozzarella, cut into 1/2-inch cubes (3 cups)
- 1/4 lb Emmenthal (Swiss cheese), diced (3/4 cup)
- EQUIPMENT: a potato ricer or food mill fitted with medium disk; a 2-quart souffle dish
FETTUCCINE w/HAM & ASPARAGUS
By BobD
Scrape and trim the asparagus; discard the tough ends
- 1 1/4 pounds fresh asparagus
- Salt and freshly ground pepper to taste
- 3/4 pound dry fettuccine
- 2 tablespoons olive oil
- 1 cup diced, boiled ham (about 1/3 pound)
- 4 ripe plum tomatoes, peeled, seeded and diced
- 2 teaspoons finely chopped garlic
- 1/4 pound soft goat cheese, crumbled
- 1/4 cup heavy cream
- 4 tablespoons coarsely chopped fresh basil leaves or Italian parsley
- Grated Asiago or Parmesan cheese to taste
BAKED HALIBUT w/PAPRIKA, OLIVES & MUSHROOMS
By BobD
Preheat oven to 375F. Spray 10-inch baking dish with nonstick vegetable oil
- 4 SERVINGS
- Nonstick vegetable oil spray
- 4 1-inch-thick halibut fillets (about 8 ounces each)
- 4 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 1 onion, chopped
- 1/2 pound mushrooms, chopped (about 3 cups)
- 1 red bell pepper, chopped
- 12 pimiento-stuffed green olives, chopped
- 1 to 1 1/2 teaspoons hot paprika
BBQ BUFFALO STEAKS w/KICKIN' ONIONS
By BobD
1. Combine beer, sugar, vinegar, garlic, and bay leaf with buffalo in a large resealable plastic bag or non-reactiv...
- 4 SERVINGS
- • 12 ounces dark beer, preferably Mexican
- • 1/4 cup firmly packed dark brown sugar
- • 2 tablespoons cider vinegar
- • 1 clove garlic, split
- • 1 bay leaf
- • 11/4 to 11/2 pounds boneless buffalo loin, about 31/2 inches thick
- • 2 tablespoons canola oil
- • 6 cups thinly sliced onions, separated into rings
- • 1 ancho chili pepper, seeds and stem removed
- • Salt and freshly ground black pepper to taste