BobD's profile page
Recipes
Melon-and-Peach Salad with Prosciutto and Mozzarella
By BobD
- One 1 1/2-pound honeydew melon—seeded, peeled and thinly sliced
- 1 peach, peeled and thinly sliced
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons vin cotto or balsamic vinegar
- Salt and freshly ground pepper
- 2 tablespoons chopped basil
- 2 tablespoons chopped marjoram
- 1/2 pound fresh mozzarella, chopped
- 8 thin slices of prosciutto (2 ounces)
Macaroni Gratin with Wild Mushrooms
By BobD
Wild mushrooms are an extremely popular addition to any bistro repertoire
- 1 1/2 cups dried elbow macaroni
- 2 tablespoons olive oil
- 2 tablespoons chopped shallots
- 5 oz fresh chanterelle mushrooms, brushed clean and trimmed
- 4 oz fresh shiitake mushrooms, brushed clean and trimmed
- 2 oz fresh oyster mushrooms, brushed clean and trimmed
- Salt and freshly ground pepper
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 2 cups finely shredded Swiss cheese
ROASTED RED PEPPER RELISH
By BobD
Roast,peel,seed & chop red peppers Mince and mash garlic to a paste with a pinch of salt, then stir into roasted...
- 1 red bell pepper
- 1 garlic clove
- 1/2 cup sun-dried tomatoes in oil, drained and chopped
- 2 tablespoons extra-virgin olive oil, divided
- 2 tablespoons drained capers, chopped
- 1 teaspoon grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon fennel seeds, toasted and coarsely ground
- 1/2 teaspoon sugar, or to taste
GEMELLI w/BROCCOLI RABE & ANCHOVIES
By BobD
Put oven rack in middle position and preheat oven to 350F
- 6 SERVINGS
- Corkscrew pasta gets a wake-up call with the unexpected punch of toasted panko and a salty jolt from anchovies.
- 1 lb gemelli or other corkscrew pasta
- 1 (1-lb) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
- 1 cup panko (Japanese crisp bread crumbs)
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, coarsely chopped
- 1 (2-oz) can flat anchovy fillets, drained
- 1/2 teaspoon dried hot red-pepper flakes, or to taste
RISOTTO w/ASPARAGUS
By BobD
1. Cut the asparagus on a slant into pieces about one inch long
- 1/4 pound slender asparagus
- 3 tablespoons extra-virgin olive oil
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fennel bulb
- 1 cup imported arborio rice
- 3 cups hot chicken stock (approximately)
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese.
YUCATAN SHRIMP
By BobD
In a small saucepan set over low heat, melt 1 tablespoon of butter
- 4 SERVINGS
- 4 tablespoons unsalted butter
- 1 large clove garlic, minced
- Juice of two large limes
- 1 tablespoon Indonesian sambal (preferably sambal oelek, by Huy Fong, though sriracha will work as well)
- Kosher salt and freshly ground black pepper to taste
- 1 pound large, fresh, shell-on shrimp
- 1 teaspoon jalapeño, seeded and chopped (optional)
- 2 tablespoons chopped cilantro.
PROVENCALE KALE & CABBAGE GRATIN
By BobD
1. Preheat the oven to 375 degrees
- Serve this hearty gratin as a main dish. Its good hot or at room temperature.
- 1 pound kale, preferably cavolo nero, stemmed, washed thoroughly and cut in slivers
- 1 pound cabbage, preferably savoy cabbage, quartered, cored and cut in slivers
- 3 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced or pressed
- 6 leaves fresh sage, chopped
- 1 teaspoon fresh thyme leaves
- Salt, preferably kosher salt, and freshly ground pepper
- 2 eggs
- 1/2 cup rice, preferably a short grain rice like Arborio, or brown rice, cooked
- 3 ounces Gruy cheese, grated (3/4 cup, tightly packed)
- 3 tablespoons breadcrumbs
RISOTTO w/MUSHROOMS & CHICKEN LIVERS
By BobD
1. Rinse the chicken livers
- 1/2 pound chicken livers
- 3 tablespoons extra-virgin olive oil
- 3 1/2to 4 cups well-seasoned chicken stock
- 1/2 cup finely chopped onion
- 10 ounces coarsely chopped cremini mushrooms
- 1 1/3 cups arborio rice
- 1/2 cup dry white wine
- 1 teaspoon finely minced fresh thyme
- Salt and freshly ground black pepper
- Freshly grated Parmesan cheese.
CURRIED CAPERBERRY EGG SALAD
By BobD
In a large bowl, whisk together the mayonnaise, curry powder and lemon juice
- 1/4 cup mayonnaise
- 1 - 2 teaspoons curry powder (I used two and did not find the flavor at all overpowering)
- 1 tablespoon lemon juice
- 5 caperberries, stemmed and finely sliced
- 4 hard boiled eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper (I used slightly more, fresh-ground black pepper)
- 1 tablespoon chives, finely chopped
CALAMARI w/BEANS & MARAS PEPPER
By BobD
Simmer beans, water, 1 Tbsp oil, minced garlic, and 1/8 tsp salt in a medium saucepan, mashing a few spoonfuls of b...
- 4 SERVINGS
- You'll be amazed at the amount of flavor a mere teaspoon of Maras adds.
- 1 (19-oz) can cannellini beans, rinsed and drained
- 1/2 cup water
- 4 tablespoons extra-virgin olive oil, divided
- 3 garlic cloves (1 minced and 2 very thinly sliced)
- 1 small fennel bulb, trimmed and quartered lengthwise
- 1/2 lb cleaned squid, bodies cut into 1/2-inch rings and tentacles halved
- 1 teaspoon Maras pepper
- 1 cup packed baby arugula
- 1 tablespoon chopped pitted Kalamata olives
- 1 teaspoon fresh lemon juice
- EQUIPMENT: an adjustable-blade slicer