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Recipes
SPICED RHUBARB SODA
By BobD
1. In a large saucepan set over medium-high heat, combine the rhubarb, sugar, water, lime zest and juice, cardamom...
- 2 1/2 pounds rhubarb, washed and cut into 1-inch pieces
- 1 cup granulated sugar
- 1 cup water
- 1 medium lime, zested and juiced
- 10 cardamom pods, crushed
- 1 tablespoon whole celery seeds
- 1 tablespoon whole black peppercorns
- Small pinch kosher salt
- 24 ounces soda water, chilled
- Ice
- Celery leaves, optional
- Fresh mint, optional
ZUCCHINI w/ANCHOVIES & CAPERS
By BobD
Trim the ends of the zucchini, and slice them into 1/4-inch- thick sticks, 2 to 3 inches long
- Zucchini is such an abundant and tasty vegetable, yet too often is bland and unpleasing when served. This preparation is simple and full of flavor.
- The anchovies provide much of it, and if you crave the anchovy taste you can increase the amount used. On the other hand, if you are apprehensive about anchovies, cut the amount in half.
- 2 1/2 2 1/2 1/2 pounds small zucchini
- 6 6 6 tablespoons extra-virgin olive oil
- 4 4 4 plump garlic cloves, crushed and peeled
- 6 6 6 anchovy fillets, finely chopped
- 1 1 1 teaspoon kosher salt
- 1/4 1/4 1/4 cup small capers, drained
CHESTNUT ICE CREAM
By BobD
Halve vanilla bean lengthwise and scrape seeds using tip of a sharp knife into a 1 1/2- to 2-quart heavy saucepan
- 1/2 vanilla bean
- 2 cups heavy cream
- 1/2 cup plus 1 tablespoon sugar
- 3 tablespoons canned unsweetened chestnut pur(1 1/2 oz)
- 4 large egg yolks
FRESH CORN w/GORGONZOLA, TOMS & PIGNOLI
By BobD
Scrape kernels off cob. Set a saucepan over medium heat, add kernels and cream, and cook for 5 minutes
- 4 SERVINGS
- 2 ears corn, shucked
- 1/3 cup heavy cream
- 3 tablespoons crumbled blue cheese
- Freshly ground black pepper
- 1/4 cup pine nuts
- 2 large tomatoes, thickly sliced
- Fresh basil, chopped for garnish.
Grilled Salmon Sandwiches
By BobD
Light a grill. Brush the bread on both sides with 2 tablespoons of the olive oil and grill over high heat until toa...
- 8 slices ciabatta or peasant bread
- 3 tablespoons extra-virgin olive oil
- 12 slices of bacon (about 3/4 pound)
- 1/2 cup mayonnaise
- 1 1/4 pounds leftover salmon (about 3 cups)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground pepper
- 1 bunch of watercress (6 ounces), thick stems discarded
BUCKWHEAT CRACKERS w/SESAME
By BobD
1. Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third
- Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.
- 3/4 cup whole-wheat flour
- 1/2 cup unbleached all-purpose flour
- 1/2 cup buckwheat flour
- 2 tablespoons sesame seeds
- 1/2 teaspoon salt
- 5 tablespoons extra virgin olive oil or canola oil
- 4 to 5 tablespoons water, as needed
RICE STICK SALAD w/SHREDDED VEGGIES
By BobD
1. Place the cabbage in a bowl, salt generously and cover with cold water
- 1 1/2 1 1/2 1/2 cups purple cabbage, finely shredded
- 7 to 8 7 to 8 8 ounces thin rice sticks
- 1 1 1 tablespoon shredded pickled ginger (optional)
- 1 1 1 cup shredded or julienne carrot
- 1/2 1/2 1/2 cup julienne cucumber
- 1/2 1/2 1/2 cup julienne red pepper
- 2 2 2 tablespoons chopped or slivered fresh mint
- 1/4 1/4 1/4 cup chopped cilantro
- 2 2 2 tablespoons fresh lime juice
- 2 2 2 tablespoons seasoned rice vinegar
- 1/2 1/2 1/2 teaspoon sugar
- 2 2 2 teaspoons minced ginger
- 1 1 1 tablespoon low-sodium soy sauce
- 2 2 2 tablespoons Asian sesame oil
- 2 2 2 tablespoons canola oil
- 1 1 cup shredded chicken, cooked
WARM EGGPLANT & GOAT CHEESE SANDWICHES
By BobD
Preheat oven to 275°. Brush oil over eggplant
- 1 teaspoon olive oil
- 2 (1/4-inch) vertical slices small eggplant
- Cooking spray
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup (2 ounces) goat cheese, softened
- 2 (1 1/2-ounce) rustic sandwich rolls
- 2 (1/4-inch) slices tomato
- 1 cup arugula
RICE STICK SALAD w/SHREDDED VEGGIES
By BobD
1. Place the cabbage in a bowl, salt generously and cover with cold water
- 1 1/2 1 1/2 1/2 cups purple cabbage, finely shredded
- 7 to 8 7 to 8 8 ounces thin rice sticks
- 1 1 1 tablespoon shredded pickled ginger (optional)
- 1 1 1 cup shredded or julienne carrot
- 1/2 1/2 1/2 cup julienne cucumber
- 1/2 1/2 1/2 cup julienne red pepper
- 2 2 2 tablespoons chopped or slivered fresh mint
- 1/4 1/4 1/4 cup chopped cilantro
- 2 2 2 tablespoons fresh lime juice
- 2 2 2 tablespoons seasoned rice vinegar
- 1/2 1/2 1/2 teaspoon sugar
- 2 2 2 teaspoons minced ginger
- 1 1 1 tablespoon low-sodium soy sauce
- 2 2 2 tablespoons Asian sesame oil
- 2 2 2 tablespoons canola oil
- 1 1 cup shredded chicken, cooked
COUSCOUS w/BEANS & CAULIFLOWER
By BobD
1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 4 large garlic cloves, minced
- Salt, preferably kosher salt, to taste
- 1 teaspoon coriander seeds, lightly toasted and ground
- 1 teaspoon caraway seeds, lightly toasted and ground
- 2 teaspoons cumin seeds, lightly toasted and ground
- 2 cups dried chickpeas or white beans, soaked in 2 quarts water for six hours or overnight
- 2 tablespoons harissa (or more to taste; substitute 1/2 teaspoon ground cayenne pepper or more to taste if harissa is unavailable), plus additional for serving
- 2 tablespoons tomato paste
- 1 large cauliflower, cut into small florets
- 1 cup frozen peas, thawed
- 1 cup chopped fresh parsley or cilantro, or a combination
- 2 to 2 2/3 cups couscous, preferably whole wheat couscous, as needed