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Recipes
Pad See Yew
By BobD
Mai Pham gives a twist to this Thai street-food staple by adding bok choy and replacing the usual pork, chicken or ...
- 3 tablespoons Asian fish sauce
- 1 tablespoon miso paste or fermented yellow beans
- 1 tablespoon oyster sauce
- 4 teaspoons sugar
- 1/4 cup low-sodium soy sauce
- 1 pound bok choy, cut into 2-inch pieces
- 2/3 pound dried rice stick noodles
- 1/4 cup plus 3 tablespoons vegetable oil
- 3/4 pound shelled and deveined medium shrimp
- Salt
- 4 large garlic cloves, minced
- 3 large eggs, beaten
- 3 Thai bird chiles or serrano chiles, thinly sliced
- 2 tablespoons chopped roasted salted peanuts (optional)
- Lime wedges, for serving
Grilled Lamb Chops with Tahini Sauce
By BobD
- 1/2 cup loosely packed cilantro leaves, plus 1 tablespoon chopped cilantro, for garnish
- 2 small garlic cloves
- 10 large mint leaves
- 1/3 cup plus 2 tablespoons fresh lemon juice
- 2 1/2 tablespoons olive oil
- 2 teaspoons sweet paprika
- 1 teaspoon freshly groun black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground fennel seeds
- 1/4 teaspoon cayenne pepper
- Pinch of cinnamon
- Kosher salt
- 8 lamb chops, 1/2 to 3/4 inch thick (2 1/4 pounds)
- 1 tablespoon tahini paste
- 2 tablespoons hot water
FRESH STRAWBERRY PIE
By BobD
MAKE CRUST: Preheat oven to 350F with rack in middle
- 8 SERVINGS
- The berries are key, so look for local ones that are plump, fragrant, and fully ripe, with no white shoulders.
- FOR CRUST
- 1 (5-oz) package shortbread cookies
- 2 tablespoons sugar
- 2 tablespoons cold unsalted butter, cut into pieces
- FOR FILLING
- 2 lb (1 1/2-inch) strawberries, hulled (see cooks note, below)
- 3/4 cup sugar
- 1/3 cup fresh lemon juice
- 1 envelope unflavored gelatin (2 1/4 tsp)
- ACCOMPANIMENT: lightly sweetened whipped cream
BUFFALO MEDALLIONS w/WILD MUSHROOMS
By BobD
1. Combine wine, ¼ cup shallots, thyme sprigs, and sugar in a nonreactive pan and oil until liquid has almost comp...
- 4 SERVINGS
- Buffalo Medallion Croustillant with Wild Mushrooms over Braised Mustard Greens
- • 1/2 cups Cabernet Sauvignon or other full-bodied red wine
- • 1/4 cup plus 2 tablespoons chopped shallots
- • 3 sprigs fresh thyme, plus 1/4 teaspoon fresh thyme leaves
- • 1 teaspoon sugar
- • 2 cups duck and veal demi-glace
- • Salt and pepper to taste
- • 1 tablespoon unsalted butter
- • 4 buffalo medallions, 5 ounces each, trimmed and blotted dry
- • 8 tablespoons olive oil, plus oil for brushing sheet pan
- • 4 portobello mushrooms, stems removed, wiped clean
- • 1 teaspoon finely chopped garlic
- • 2 tablespoons black truffle butter or other herb butter
- • White part of 1 leek, finely julienned
- • 1 each carrot and celery rib, finely julienned
- • 4 sheets phyllo, defrosted according to package directions, cut widthwise into 2 inch wide strips, covered with a damp towel to prevent drying out
- • 2 ounce log goat cheese, cut into 4 equal slices
- • 1/4 cup clarified water
- • Peanut oil for frying (optional)
- • 1 smal lsweet potato, peeled and julienned, plus 1 ounce stemmed mustard greens, cut into fine julienne, to garnish (optional)
- • 8 ounces mousserrons, chanterelles, or other wild mushrooms, stems removed, wiped clean
Beer-Braised Pot Roast
By BobD
Preheat the oven to 300°
- One 4-pound chuck eye roast or other chuck roast, tied
- Kosher salt and freshly ground pepper
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 12 ounces diced bacon
- 1 large onion, coarsely chopped
- 3 garlic cloves
- 3 cups beef stock or low-sodium broth
- 12 ounces amber ale
- 6 thyme sprigs, 6 parsley sprigs and 2 bay leaves, tied
- 1 1/2 pounds parsnips, peeled and cut into 3/4-inch chunks
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons water
ARTICHOKES BRAISED IN LEMON & OLIVE OIL
By BobD
TRIM ARTICHOKES INTO HEARTS: Add lemon halves to a large bowl of cold water, squeezing to release juice
- 8 SERVINGS
- Simmered and later sauced in a lemony olive oil spiced with fennel and coriander seeds, artichokes absorb a complex blend of gorgeous flavors.
- 1 lemon, halved
- 8 medium artichokes
- 3 small shallots, sliced into thin rings
- 1 carrot, finely chopped
- 3 garlic cloves, thinly sliced
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon coriander seeds
- 1/2 cup extra-virgin olive oil, divided
- 1 1/2 cups water
- 3 strips lemon zest (see Cooking Tips)
- 1/4 cup fresh lemon juice, divided
- 2 tablespoons coarsely chopped flat-leaf parsley
- ten The tender, juicy hearts bronze in a hot skillet just before serving, adding depth to this delicate dish.
SPICY BRAISED PORK
By BobD
Trim the pork roast of fat and gristle and cut it into 1- 1/2 inch cubes
- Maiale All'Arrabbiata
- Like Antico peposo, this is a rugged, spicy Maremma-style meat stew-chunks of pork marinated in wine, then browned and braised with ground fennel, peperoncino and black olives.
- 2 1/2 2 1/2 1/2 pounds boneless pork butt, (or shoulder roast)
- For Marinating the Meat
- 1 1 1 tablespoon Coarse sea salt, or kosher salt
- 2 2 2 cups red wine, or as needed
- For Cooking the Meat
- 1 1 1 teaspoon Coarse sea salt, or kosher salt
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 6 6 6 garlic cloves, peeled and crushed
- 1/2 1/2 to teaspoon peperoncino, or more to taste
- 1 1 1 tablespoon fennel seeds, finely ground
- 2 2 2 cups light chicken or vegetable stock, very hot, plus more if needed
- 1/2 1/2 1/2 cup oil-cured black olives, pitted
RSTD TOMATILLO SALSA w/CHIPOTLE & GARLIC
By BobD
1. Preheat the broiler and place a rack approximately 8 inches from the heat source
- 1/2 pound tomatillos (about 5), husked and rinsed
- 3 chipotle mora chiles or 6 dried árbol chiles, wiped clean and stemmed
- 6 garlic cloves, unpeeled
- 1/2 cup water
- Kosher salt
NORTH AFRICAN BEAN & SQUASH SOUP
By BobD
1. Drain the soaked chick peas and set aside
- This thick, hearty soup is adapted from a more complex Algerian dish that includes several kinds of beans and a spherical type of couscous called muhammas, for which I substitute vermicelli.
- 1 cup chick peas, picked over and soaked for 6 hours or overnight in 1 quart water
- 1 bunch cilantro
- 1 dried red chili pepper
- 2 tablespoons olive oil, plus additional for drizzling
- 1 large onion, chopped
- 2 medium carrots, diced
- 4 plump garlic cloves, minced
- 1 tablespoon sweet paprika
- 1 teaspoon ground turmeric
- 1 (28-ounce) can chopped tomatoes, with juice
- 1 1/2 quarts water
- Salt to taste
- 1/2 pound winter squash, peeled and diced
- 1 to 2 teaspoons harissa or 1/8 to 1/4 teaspoon cayenne pepper, to taste
- Salt and freshly ground pepper
- 1/2 cup vermicelli
- 2 tablespoons chopped fresh mint
- Lemon wedges for serving (optional)
STIR FRIED QUINOA w/VEGETABLES & TOFU
By BobD
Place the tofu slices on paper towels
- 1/2 pound firm tofu, drained and sliced about 1/2 inch thick
- 2 broccoli crowns, broken into florets
- Salt to taste
- 1 tablespoon soy sauce (regular or low-sodium)
- 1 tablespoon fish sauce (may substitute soy sauce)
- 2 teaspoons dark Asian sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons peanut oil or canola oil
- 1 medium red bell pepper, cut in thin strips
- 3/4 pound (2 medium) baby bok choy, trimmed, washed and dried, cut in 1-inch lengths
- 1 bunch scallions, sliced very thin
- 5 cups cooked quinoa (1 1/3 cups uncooked)