BobD's profile page
Recipes
STEWED CHICKEN w/RED WINE SAUCE
By BobD
Cut the salt pork into small cubes, about 1/3 inch
- 1/4 pound lean salt pork
- 1 cup peeled pearl onions
- 1/2 pound small whole mushrooms (cut into quarters if large)
- 2 tablespoons vegetable oil
- 1 3-pound chicken, cut into serving pieces
- Salt and freshly ground pepper to taste
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped onions
- 2 tablespoons finely chopped garlic
- 2 tablespoons flour
- 3 cups red wine, like Burgundy or Cotes du Rhone
- 2 sprigs fresh thyme or 1 teaspoon dried
- 1 bay leaf
- 4 sprigs fresh parsley
Grilled Squash Ribbons and Prosciutto with Mint Dressing
By BobD
Light a grill or preheat a grill pan
- 1 teaspoon finely grated lime zest
- 1/4 cup fresh lime juice
- 1/4 cup chopped mint
- 2 garlic cloves, very finely chopped
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 2 medium zucchini, very thinly sliced lengthwise on a mandoline
- 2 medium yellow squash, very thinly sliced lengthwise on a mandoline
- 6 ounces thinly sliced prosciutto
Tuscan-Style Spareribs with Balsamic Glaze
By BobD
Bruce Aidells, author of Bruce Aidells's Complete Book of Pork, loves to barbecue spareribs, but his favorite way t...
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped rosemary leaves
- 1 1/2 tablespoons kosher salt
- 1 1/2 tablespoons fennel seeds
- 2 teaspoons freshly ground black pepper
- 2 teaspoons chopped sage
- 2 teaspoons chopped thyme
- 2 teaspoons sweet paprika
- 1 teaspoon crushed red pepper
- 1 teaspoon ground coriander
- 1/2 teaspoon ground allspice
- 6 pounds pork spareribs
- 3 tablespoons balsamic vinegar, preferably one aged for at least 5 years
ESCAROLE SOUP w/ABORIO RICE
By BobD
Put 2 tablespoons oil in a large, deep saucepan over medium heat
- 4 SERVINGS
- 1/4 cup (4 tablespoons) extra virgin olive oil
- 3 or 4 cloves garlic, finely minced, plus 4 or 5 cloves garlic, thinly sliced
- 1/2 cup chopped onions
- 4 cups coarsely chopped escarole (about one head)
- 6 cups chicken or vegetable stock, or water
- 1/4 cup short-grain white rice, like arborio
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese (optional).
GRAPEFRUIT MACARONS
By BobD
MAKE MACARON BATTER: Line 2 large baking sheets with parchment paper
- 2-1/2 DOZEN
- High-quality grapefruit marmalade is a handy shortcut for the gooey filling in these macarons.
- 3 oz almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup)
- 1 1/2 cups confectioners sugar
- 2 teaspoon grapefruit zest
- 3 large egg whites, at room temperature 30 minutes
- 1/4 teaspoon salt
- 1 teaspoon fresh grapefruit juice (preferably pink or red)
- 3 tablespoons granulated sugar
- 6 drops red food coloring
- 1/2 About 1/2 cup grapefruit marmalade
- EQUIPMENT: a food processor with a sharp blade or an electric coffee/spice grinder; a large pastry bag fitted with a 3/8-inch plain tip or a qt-size sealable bag with a corner snipped off; an offset s
Grilled Stuffed Pork Tenderloin
By BobD
Butterflying and pounding the pork in our grilled pork tenderloin recipe created a larger surface area for the fill...
- 4 teaspoons packed dark brown sugar
- 2 1/4 teaspoons kosher salt
- 1 1/4 teaspoons pepper
- 2 (1 1/4 to 1 1/2-pound) pork tenderloins, trimmed
- 1 recipe stuffing
- 1 cup baby spinach
- 2 tablespoons olive oil
PASTRY TWISTS w/SPICED SUGAR HONEY GLAZE
By BobD
For pastries: Whisk flour, salt, and yeast in medium bowl to blend well
- Pastries:
- 20 PIECES
- Frying the dough in extra-virgin olive oil adds an authentic flavor. You'll need about five cups of oil for frying.
- 1 1/2 cups all purpose flour
- 1/4 teaspoon (generous) salt
- 1/8 teaspoon (generous) active dry yeast
- 1/4 cup lard, cut into 1/2-inch cubes, room temperature
- 1/2 cup dry white wine, room temperature
- Extra-virgin olive oil (for frying)
- Spiced sugar-honey glaze:
- 1 cup honey
- 1 cup powdered sugar
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Special equipment: Fluted pastry wheel
THAI FISH CURRY
By BobD
Blend first 8 ingredients in processor to dry paste, stopping frequently to scrape down sides of work bowl
- 2 SERVINGS
- 1/3 cup finely chopped onion
- 2 tablespoons minced fresh cilantro stems
- 2 tablespoons minced fresh lemongrass (from bottom 6 inches of stalk)
- 1 tablespoon turmeric
- 1 tablespoon minced fresh ginger
- 1 tablespoon ground cumin
- 3 large garlic cloves, halved
- 3/4 teaspoon dried crushed red pepper
- 1 tablespoon vegetable oil
- 3/4 pound 1 1/2-inch-thick sea bass fillets, cut into 3-inch pieces
- 1 cup canned unsweetened coconut milk
- 2/3 cup bottled clam juice
- Minced fresh cilantro
- Freshly cooked rice
TAPENADE CAESAR w/PROSCIUTTO
By BobD
Make tapenade: Blend olives, raisins, parsley, anchovies, shallots, lemon juice, fennel seeds and cayenne in pro...
- 6 SERVINGS
- For tapenade
- 1 cup brine-cured black olives (such as Kalamata; about 5 ounces), pitted
- 1/2 cup raisins
- 1/4 cup chopped fresh parsley
- 3 canned anchovy fillets, drained
- 2 medium shallots, sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon fennel seeds
- 1/2 teaspoon cayenne pepper
- 1/2 cup olive oil
- For dressing
- 5 tablespoons fresh lemon juice
- 1/4 cup (packed) grated Parmesan cheese
- 3 tablespoons coarse-grained Dijon mustard
- 2 tablespoons finely chopped drained canned anchovy fillets
- 2 tablespoons finely chopped drained capers
- 2 tablespoons chopped garlic
- 1 cup olive oil
- 3 hearts of romaine lettuce, torn into pieces
- 4 ounces thin prosciutto slices, cut crosswise into strips
- Pecorino Romano cheese shavings
Braised Kale
By BobD
This easy kale recipe—a simple braise of olive oil, garlic and chicken stock—is a terrific counterpoint to all ...
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, very finely chopped
- 1 1/2 cups chicken stock or low-sodium broth
- 3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
- Salt and freshly ground pepper