BobD's profile page
Recipes
GREAT GRAIN BURGERS
By BobD
In a saucepan, combine the first five ingredients; bring to a boil
- 12 SERVINGS
- 1/2 cup uncooked brown rice
- 1/2 cup uncooked bulgur*
- 1 tablespoon salt-free seasoning blend
- 1/4 teaspoon poultry seasoning
- 2 cups water
- 2 cups finely chopped fresh mushrooms
- 3/4 cup old-fashioned oats
- 1 cup (4 ounces) shredded part-skim mozzarella cheese
- 1/4 cup shredded reduced-fat cheddar cheese
- 1/3 cup finely chopped onion
- 1/2 cup fat-free cottage cheese
- 1/4 cup egg substitute
- 2 tablespoons minced fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/8 teaspoon celery seed
- 3 teaspoons canola oil, divided
- 12 sandwich rolls, optional
- Lettuce leaves, optional
- Tomatoe slices, optional
Jean-Georges' Sautéed Cod with Rich Ketchup Sauce
By BobD
Ketchup is the mystery ingredient in the complexly flavored sauce for chef Jean-Georges Vongerichten's sublime cod ...
- 1 stick plus 2 tablespoons (5 ounces) unsalted butter
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 1/4 cup red wine vinegar
- 1/2 teaspoon Tabasco
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 1 red bell pepper, finely diced
- 2 celery ribs, finely diced
- 1 serrano chile, seeded and minced
- 1 plum tomato—peeled, seeded and finely chopped
- 6 large green olives, pitted and coarsely chopped
- 6 alamata olives, pitted and coarsely chopped
- 1 tablespoon nonpareil capers
- Pinch of saffron threads
- 2 teaspoons shredded basil
- 1 teaspoon thyme leaves
- Four 6-ounce skinless, boneless cod steaks, about 1 inch thick
- Salt and freshly ground pepper
EGGS ON TOAST w/DANDELIONS
By BobD
Heat oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers, then sau...
- 2 SERVINGS
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 5 garlic cloves (4 finely chopped; 1 halved crosswise)
- 1/4 teaspoon hot red pepper flakes (optional)
- 1 lb dandelion greens, ends trimmed and leaves cut crosswise into 2-inch pieces
- 1/4 cup water
- 4 slices rustic Italian or other artisanal bread
- 2 to 4 fried eggs
Milk-Chocolate Tart with Pretzel Crust
By BobD
This dessert from pastry chef Colleen Grapes, a tribute to the chocolate-covered pretzel, hits just the right salty...
- 1 stick unsalted butter, softened
- 1 1/4 cups coarsely crushed thin pretzels (3 1/2 ounces)
- 3/4 cup confectioners' sugar
- 1/2 cup all-purpose flour
- 1 large egg
- 2 ounces bittersweet chocolate, melted
- 1 1/2 cups heavy cream
- 3/4 pound milk chocolate, chopped
- Maldon sea salt, crushed pretzels and crème fraîche, for serving
MACKEREL WITH PEAS
By BobD
1. Put oil in a broad skillet over medium heat; add onion, garlic and thyme
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 or 4 thyme sprigs
- 1 large or 2 medium tomatoes, chopped
- Salt and pepper
- 2 cups or more shelled peas, fresh or frozen
- 4 medium-sized mackerel, about 3/4 to 1 pound each, cleaned
- 1/2 cup white wine or water
- Crusty bread for serving.
DEEP-DISH WINTER FRUIT PIE W/WALNUT CRUMB
By BobD
To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer...
- Pie Pastry
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon fine sea salt
- 12 tablespoons (6 ounces) cold unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons ice water
- 1 teaspoon freshly squeezed lemon juice
- Walnut Crumb Topping
- 3/4 cup (3 3/4 ounces) all-purpose flour
- 3/4 cup packed (5 3/4 ounces) brown sugar
- 3/4 cup (3 ounces) raw walnuts, coarsely chopped
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons (3 ounces) unsalted butter, melted
- Fruit Filling
- 1 cup (5 1/2 ounces) dried figs
- 4 small apples, peeled, cored, and sliced 1/2 inch thick (12 ounces prepped)
- 4 pears, peeled, cored, and sliced 1/2 inch thick (1 1/4 pounds prepped)
- 1 cup (4 ounces) cranberries, fresh or frozen
- 1/2 cup (3 1/2 ounces) granulated sugar
- 2 tablespoons cornstarch
PORCINI CRUSTED FILET
By BobD
Mix first 4 ingredients in small bowl for herb butter
- Ground dried mushrooms become a flavorful crust for the steaks.
- 3/4 cup (1 1/2 sticks) butter, room temperature
- 3 tablespoons chopped fresh chives
- 1 1/2 tablespoons chopped fresh tarragon
- 1 small garlic clove, pressed
- 1 (1/2-ounce) package dried porcini mushrooms*
- 6 1-inch-thick filet mignon steaks
SWEETBREADS BRAISED WILD MUSH BROTH
By BobD
Preheat the oven to 350 degrees
- 1 cup flour
- 1/4 teaspoon ground clove
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound sweetbreads, cleaned and divided into four servings
- 1/4 teaspoon vegetable oil, or vegetable spray
- 4 large shiitake or cremini mushrooms, stemmed and sliced thin
- 2 cups wild mushroom broth
- 1 teaspoon soy sauce
- 1 tablespoon fresh thyme leaves
- 1/4 cup minced scallions
- 1/4 cup minced fresh tomato
Hot Wings
By BobD
The wonderfully spicy chicken wings that husband-and-wife owners Ben Schneider and Sohui Kim serve at their intimat...
- 1 cup sour cream
- 1/4 cup plus 1 tablespoon rice vinegar
- 3 scallions, white and tender green parts only, thinly sliced
- Kosher salt and freshly ground pepper
- 1 cup Sriracha chile sauce
- 1 tablespoon sambal oelek or other Asian chile sauce
- 1 stick cold unsalted butter, cut into 8 pieces
- Vegetable oil, for frying
- 3 pounds chicken wings, tips discarded, wings cut in half at the joint
CHICKEN, VEGETABLE & DUMPLING SOUP
By BobD
Combine chicken wings, broth, sliced carrots, onions, thickly sliced celery, sliced parsnips, thickly sliced leeks,...
- 7 1/2 pounds chicken wings
- 6 1/2 quarts low-salt chicken broth (preferably organic)
- 8 large carrots, thickly sliced, plus 2 cups 1/2-inch cubes
- 3 large onions, peeled, quartered
- 6 large celery stalks, thickly sliced, plus 2 1/2 cups 1/2-inch-thick slices
- 4 large parsnips, thickly sliced, plus 2 1/2 cups 1/2-inch cubes
- 2 whole medium leeks, halved lengthwise, rinsed, thickly sliced crosswise, plus 2 1/2 cups 1/2-inch-thick slices of white and pale green parts
- 1 1/2 cups plus 2/3 cup chopped fresh Italian parsley
- 3 tablespoons chopped thyme, divided
- 1 1/2 teaspoons whole black peppercorns
- 8 large whole allspice
- 3 fresh bay leaves
- 3 1/2 to 3 3/4 pounds large chicken breast halves with skin and bones (4 to 5)
- 6 tablespoons all purpose flour
- Fresh-Herb Dumplings
- 1/2 cup chopped fresh chives