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Recipes
CAULIFLOWER PICKLES
By BobD
Simmer vinegar and water with remaining ingredients in a small heavy saucepan 5 minutes
- 6 CUPS
- Cauliflower pickles beautifully, its snowy white color as crisp as its taste.
- 1/2 head cauliflower, cut into small florets (4 cups)
- 2 Kirby cucumbers, cut into 1/4-inch rounds
- 1 1/2 cups white-wine vinegar
- 2 1/2 cups water
- 1 1/2 tablespoons kosher salt
- 2 teaspoons sugar
- 3 large garlic cloves, smashed
- 1 fresh serrano chile, halved lengthwise
- 1 teaspoon black peppercorns
- 1 teaspoon brown or yellow mustard seeds
- 3 cloves
- 1 Turkish or 1/2 California bay leaf
- Combine cauliflower and cucumbers in a large glass jar or bowl.
ANGEL HAIR PASTA SALAD w/ASIAN CABBAGE
By BobD
Cook pasta according to package directions, drain and set aside
- 8 oz. angel hair pasta
- 2 tbsp. oil
- 1 cup slivered almonds
- 1/4 cup sesame seeds
- 1/3 cup olive oil
- 1/4 cup sugar
- 1/4 cup apple cider vinegar
- 1 tsp. salt
- 1 tsp. white pepper
- 1 small red cabbage, shredded
- 6 scallions, chopped
- 1 (8 oz.) can water chestnuts, drained
- bean sprouts
APPLE COBBLER
By BobD
Simmer raisins and Calvados in a small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 4 ...
- 8 SERVINGS
- Like classic tarte Tatin, cobbler begins with apples being caramelized in a rich mix of butter and sugar+apple brandy & raisins. Tender biscuit take the place of traditional pastry.
- 1/2 cup golden raisins
- 1/2 cup Calvados or apple brandy
- 3 1/2 pounds Gala apples (7 to 8)
- 1 1/2 tablespoons fresh lemon juice
- 1/2 stick unsalted butter
- 3/4 cup granulated sugar
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Rounded 1/4 teaspoon salt
- 3/4 cup plus 1 tablespoon heavy cream, divided
- 1 1/2 tablespoons turbinado sugar such as Sugar in the Raw for sprinkling
- EQUIPMENT: a well-seasoned 10-inch cast-iron skillet; a 2 1/4-inch round cookie cutter
- ACCOMPANIMENT: heavy cream
Orange-Cardamom Date Bars with a Nutty Crust
By BobD
Lightly oil an 8-inch-square baking pan
- Vegetable oil
- 1/2 medium orange
- 1/2 cup soft Medjool dates, pitted
- 1/4 cup water
- 3/4 cup raw almonds (4 ounces)
- 2 cups raw pecan halves
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cardamom
- 1 large orange
- 2 cups soft Medjool dates, pitted
- 3 tablespoons water
OLIVE OIL CRACKERS
By BobD
1. Preheat the oven to 375 degrees
- I like to top these with a little Parmesan cheese and a generous sprinkling of za’atar, a spice mix made with thyme, sesame seeds and sumac. You can find it in Middle Eastern groceries or make your own.
- 1 1/2 cups whole-wheat or whole-wheat pastry flour
- 3/4 cup unbleached flour (or use all whole-wheat flour)
- 3/4 teaspoon salt
- 1/4 cup water
- 2 large eggs
- 1/4 cup plus up to 1 tablespoon extra virgin olive oil
- 1/4 cup grated Parmesan
- 2 tablespoons za’atar
RISOTTO NERO
By BobD
1. Clean the squid. Hold the sac with one hand and with the other reach inside and pull away the head and tentacle...
- 3/4 pound squid
- 1 small onion, chopped
- 1 clove garlic, minced (green part removed)
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 1 1/2 cups Italian Arborio rice
- 1 cup dry light Italian wine
- 4 to 6 cups hot fish stock
- Coarse salt and freshly ground pepper to taste.
JALAPENO & ONION SAUTE
By BobD
Cut onion into 1/2-inch-thick rounds, then separate into rings
- CHILES TOREADOS
- A fragrant saute of jalapeno and onion is delicious in taquitos, but it would also take a cheeseburger in a whole new direction.
- 1 large white onion
- 12 large fresh jalapeno(at least 3 inches long)
- 2 tablespoons extra-virgin olive oil
GREEK CAULIFLOWER DIP
By BobD
Place the cauliflower, garlic and chicken broth in a deep saute pan
- 2 large heads cauliflower, cut into florets
- 6 cloves garlic, peeled
- 3 cups chicken broth, homemade or low-sodium canned
- 3 ounces feta cheese
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper, plus more to taste
HALF SOUR PICKLES
By BobD
Place the cucumbers in a large bowl or crock
- 24-36 small cucumbers, scrubbed
- 6 Tbs (90 ml) kosher salt
- 3 bay (laurel) leaves, crumbled
- 6 cloves garlic
- 6 whole black peppercorns
- 2 Tbs (30 ml) dried dill
- 1 Tbs (15 ml) dill seed
- 10 cups (2.5 L) boiling water
Orecchiette with Sausage and Chicory
By BobD
At Alto, Michael White uses dandelion greens to give his slightly spicy sausage pasta a bitter edge, but chicory or...
- 1 pound orecchiette
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 pound chicory or escarole, coarsely chopped and washed
- Kosher salt
- 1 cup chicken stock or low-sodium broth
- 1/4 cup grated pecorino, plus more for serving
- 2 tablespoons shredded mint