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Recipes
GREEK YELLOW SPLIT PEA PUREE
By BobD
Served in tavernas all over the country-important to cook the split peas for a very long time, slowly, until they d...
- 6-8 SERVINGS
- If you've ever been to Greece, you're probably familiar with the delicious yellow split pea puree called fava.
- 1/4 cup extra virgin olive oil
- 1 medium red onion, chopped
- 2 cups yellow split peas, washed and picked over
- Salt to taste
- 1 to 2 tablespoons freshly squeezed lemon juice (optional)
- Pita bread, endive or small romaine lettuce leaves, or crudite for dipping
MUSHROOM BISQUE w/FARRO
By BobD
Soak the farro in cold water for 1 hour, drain and set aside
- 1 cup Italian farro (available in health food stores, or specialty grocery stores. Wheat berries or barley can be substituted)
- 1 pound mixed shiitake mushrooms, coarsely chopped, stems reserved
- 2 pounds white mushrooms, coarsely chopped
- 1 tablespoon unsalted butter
- 1 yellow onion, minced
- 2 teaspoons kosher salt
- teaspoon freshly ground black pepper, with more for garnish
- 2 cups chicken broth
- 1 cup beef broth
- 1-3 cups milk
- cup of mascarpone cheese (drained yogurt, sour cream or ricotta cheese can be substituted), for garnish
- 1 tablespoon fresh thyme leaves, for garnish
Icy Espresso Frappe
By BobD
Like Torino and Trieste, Naples is a great caffè town
- 2 cups strong, hot, freshly brewed espresso
- 6 tablespoons sugar, or more to taste
- 3 cups ice, finely crushed
- 1/2 cup whipping cream
ROAST PHEASANT w/BROWN SAUCE
By BobD
Sprinkle the inside of each pheasant with salt and pepper
- 3 pheasant, about 2 1/2 pounds each
- Salt to taste if desired
- Freshly ground pepper to taste
- 6 thin slices unsalted fatback, each slice measuring about 4 inches by 8 inches
- 1/4 cup corn, peanut or vegetable oil
- Brown sauce
- Squash stuffed with vegetables
STRIPED BASS w/WILD MUSHROOMS
By BobD
Rinse potato slices under cold running water, drain well and pat dry
- 3 large Idaho or Washington potatoes, peeled and cut into ovals 1/8-inch thick
- 6 tablespoons vegetable oil, plus more if needed
- Salt
- 3 cups coarsely sliced cepes or porcini (about 1 pound)
- 1 cup coarsely sliced chanterelles (about 1/3 pound)
- Freshly ground pepper to taste
- 4 tablespoons finely chopped shallots
- 1 teaspoon finely chopped garlic
- 4 tablespoons finely chopped parsley
- 4 striped bass fillets, about 6 ounces each, with skin removed
- 1/4 cup flour for dredging
- 4 tablespoons butter
- 1 tablespoon lemon juice
- 4 tablespoons chopped chives
Tomato, Prosciutto and Gruyère Sandwiches
By BobD
Daniel Humm's broiled open-face cheese sandwiches make a terrific snack or a decadent lunch
- Four 1-inch-thick slices of white bread
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove
- 1 teaspoon dry white wine
- 1/2 teaspoon kirsch (optional)
- 2 ounces thinly sliced prosciutto
- 1 beefsteak tomato, peeled and thinly sliced
- Salt
- 1/2 pound Gruyère cheese, thinly sliced
- Freshly ground pepper
- Sweet paprika
PASTA w/WHITE TRUFFLES
By BobD
Cook the pasta in plenty of boiling salted water
- 8 SERVINGS
- 1 1/2 pounds fresh pasta (capellini or fettuccine)
- 1/2 cup unsalted butter
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup heavy cream
- Coarse salt and freshly ground pepper to taste
- 1 About 1 ounce white truffle
Buttered Noodles with Toasted Sage
By BobD
Bring a pot of salted water to a boil
- 1 stick unsalted butter, cut into tablespoons, at room temperature
- 1/2 cup thinly sliced sage leaves
- 2 garlic cloves, minced
- 2 teaspoons chopped rosemary
- 2 1/2 cups chicken stock
- 1 pound wide egg noodles
- 1/2 cup plus 2 tablespoons freshly grated Parmesan cheese
- Salt and freshly ground black pepper
FRESH GRAPEFRUIT ICE
By BobD
1. Combine the sugar, water and grapefruit zest in a saucepan, and bring to a boil
- Grapefruit translates beautifully into an icy sorbet. Be sure to allow this to soften in the refrigerator for 20 minutes before serving.
- 2/3 cup sugar, preferably organic fair-trade sugar
- 1 cup water
- Zest of 1 grapefruit
- 1 tablespoon fresh lemon juice
- 3 1/2 cups strained fresh grapefruit juice (4 large grapefruit)
GARLIC CONFIT
By BobD
Place garlic cloves in a 1-quart saucepan, and cover with cold water
- 4 heads garlic, separated into cloves and peeled
- 1 cup extra virgin olive oil