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Recipes
Roasted Arctic Char with Orange-Lentil Salad
By BobD
Heat oven to 400°F. In a bowl, whisk orange juice and zest, 4 teaspoons oil, vinegar, 1/2 teaspoon salt, musta...
- 1/4 cup fresh orange juice
- 1 teaspoon finely grated orange zest
- 5 teaspoons olive oil, divided
- 1 tablespoon balsamic vinegar
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon freshly ground black pepper, divided
- 1 package (17 ounces) steamed lentils (or 3 cups canned, rinsed and drained)
- 1/4 cup chopped mint
- 2 tablespoons finely chopped red onion
- 4 arctic char fillets (5 ounces each), skin removed
- Orange slices and mint sprigs for garnish
BRAISED CHICKEN IN BEER
By BobD
Arrange a rack in the middle of the oven and heat to 400º
- Pollo alla Birra
- Serves 6
- A 31/2- to- 4- pound roasting chicken
- 2 teaspoons kosher salt
- 2 medium onions, peeled, quartered through the root
- 1 large carrot, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)
- 2 medium parsnips, peeled, halved crosswise, and quartered lengthwise (about 4 ounces)
- 2 tablespoons fresh sage leaves
- 4 whole cloves
- 1 cinnamon stick
- 11/2 cups light stock (chicken, turkey, or vegetable broth) or water
- 11/2 cups (one 12-ounce bottle) flavorful beer or ale
- 1 cup apple cider, preferably unfiltered
- Recommended equipment: A heavy 6- quart pot, such as enameled cast iron
CAPON BROTH FOR TORTOLINI IN BRODO
By BobD
1. Heat a small, heavy skillet over high heat
- 1 large onion, sliced in half
- 1/2 9- to 10-pound capon
- 2 stalks celery
- 2 tomatoes, halved and seeded
- 1 carrot
- 3 sprigs parsley
- 2 bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon coarse sea salt.
PAILLARD w/CURRIED OYSTER MUSHROOMS
By BobD
1. Preheat oven to 450 degrees
- 2 tablespoons extra virgin olive oil, more for greasing pan and for drizzling
- 2 boneless, skinless chicken breast halves, (8 ounces each)
- 1 teaspoon kosher salt, more to taste
- Freshly ground black pepper
- 1 teaspoon curry powder, more to taste
- 7 ounces oyster mushrooms, cut into 1/2-inch pieces
- 2 tablespoons fresh chopped basil
- 2 garlic cloves, minced
- 2 scallions, white and light green parts only, thinly sliced.
APRICOT PANDOWDY
By BobD
Put oven rack in middle position and preheat oven to 400F
- SERVES 6
- 1 1/2 lb fresh apricots, quartered lengthwise and pitted
- 1 tablespoon cornstarch
- 1/2 cup plus 1 tablespoon sugar
- 2 tablespoons unsalted butter
- 1 (10-inch) refrigerated pie dough (from a 15-ounce package), rolled
- 1 tablespoon milk
Lemon-Blueberry Frozen Yogurt
By BobD
"I never make frozen yogurt as a low-fat replacement for ice cream," says Jeni Britton
- 1/2 cup fresh lemon juice, plus 1 tablespoon grated lemon zest
- One 1/4-ounce package unflavored powdered gelatin
- 2/3 cup plus 6 tablespoons sugar
- 1/4 cup light corn syrup
- 2 cups plain whole-milk yogurt
- 1/2 cup heavy cream
- 3/4 cup blueberries
- 2 teaspoons water
GRILLED QUAL w/PORCINI SAUCE
By BobD
Wipe the quails dry with paper towels
- 4 quails
- 3 cloves garlic, minced
- 2 tablespoons fresh rosemary leaves
- 1/4 cup plus 1 tablespoon olive oil
- Juice 1/2 lemon
- 1 ounce dried porcini
- 3 cups hot water
- 1 tablespoon butter
- 3 tablespoons prosciutto, minced
- 4 large fresh mushroom caps, sliced
- Dash lemon juice
- Coarse salt and freshly ground pepper to taste
Pan Bagnat
By BobD
The usual version of this Provençal sandwich is basically a salade niçoise on a roll
- 1 fennel bulb, halved and cut crosswise into very thin slices
- 1 cup drained and rinsed canned chickpeas (from one 15-ounce can)
- 1/3 cup black olives, such as Niçoise or Kalamata, pitted and coarsely chopped
- 2 tablespoons drained capers, chopped
- 1/3 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 large tomato, chopped
- 4 teaspoons wine vinegar
- 6 tablespoons olive oil
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 4 large crusty rolls, split
Tangy Chilled Cucumber Soup
By BobD
In a blender, combine the chopped cucumbers, ice, water, grapeseed oil, lemon juice and half each of the jalapeño ...
- Four 4-ounce Persian cucumbers3 coarsely chopped, 1 peeled and diced
- 1/2 cup ice cubes
- 1/4 cup cold water
- 1/4 cup grapeseed oil
- 1 teaspoon fresh lemon juice
- 1 small jalapeño, seeded and minced
- 2 tablespoons shredded mint leaves
- Salt
- 1/2 cup borage leaves or celery leaves
- 1/4 cup plain Greek yogurt
- Extra-virgin olive oil, for drizzling
BUFFALO CHILI
By BobD
1. Brown ground buffalo meat
- 6 SERVINGS
- • 2 tablespoons olive oil
- • 2 cups finely chopped onion
- • 1/4 cup finely chopped celery
- • 1 tablespoon minced garlic
- • 1 minced jalapeno (2-3 if you like your chili to scorch), seeded and deveined
- • 2 teaspoons ground cumin
- • 1/2 teaspoon ground coriander
- • 1/4 teaspoon dried oregano
- • 2 bay leaves
- • 1 tablespoon dark brown sugar
- • 2 cups canned crushed tomatoes
- • 1 1/2 cups chicken or beef stock
- • 4 tablespoons ancho chili puree or 2 1/2 tablespoons high-quality chili powder
- • 1 tablespoon red wine vinegar
- • 2-2 1/2 lbs. D’Artagnan Buffalo Ground Meat
- • 3 cups cooked D’Artagnan Tarbais Coco Beans
- • Salt and freshly ground pepper to taste
- • Chopped cilantro, shredded Monterey Jack cheese, salsa, and sour cream to garnish