BobD's profile page
Recipes
SAUTEED SPINACH w/MUSHROOMS
By BobD
1. Heat the olive oil over medium-high heat in a large, heavy skillet, and add the mushrooms
- This classic combination can be served as a side dish or as an entree — with grains or piled atop a thick slice of toast. It also makes a great filling for omelets or crepes.
- 2 tablespoons extra virgin olive oil
- 1/2 pound mushrooms, wiped clean, trimmed and sliced
- 1 to 2 garlic cloves (to taste), minced
- 1 teaspoon fresh thyme leaves
- Salt and freshly ground pepper
- 1 pound baby spinach, rinsed but not dried; or 2 pounds bunch spinach, stemmed and rinsed but not dried, and coarsely chopped
SUMMER SQUASH GRATIN
By BobD
1. Make the saut summer squash, season it well and set aside
- This is a typical Provencale gratin, bound with rice and eggs. Use this recipe as a template for any gratins made of cooked vegetables.
- 1 recipe of Saut summer squash with red pepper and onion
- 2 large or extra-large eggs
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/2 cup low-fat milk
- 1 cup cooked Arborio or Carnaroli rice (1/2 cup raw)
- 1 teaspoon coarsely chopped fresh thyme leaves
- 2 ounces Gruy cheese, grated (1/2 cup, tightly packed)
- 1 ounce freshly grated Parmesan (1/4 cup, tightly packed)
SPINACH & YOGURT SOUP w/WALNUTS
By BobD
1. Wash the spinach and wilt in batches over high heat in a large frying pan
- This refreshing and nourishing summer soup is a variation of the Balkan yogurt and cucumber soup.
- 12 ounces baby spinach, or 2 bunches spinach, stemmed and washed
- 2 to 4 garlic cloves (to taste)
- 1 tablespoons chopped fresh mint (optional)
- Salt to taste
- 4 cups thickened low-fat yogurt
- 1/2 to 1 cup ice water, to taste
- Freshly ground pepper
- 1 to 2 tablespoons fresh lemon juice, to taste
- 1/4 teaspoon Aleppo pepper (optional)
- 1/2 cup chopped walnuts
RUSTIC SPINACH & CORNMEAL SOUP
By BobD
Bring 6 cups broth to simmer in large saucepan; cover to keep warm
- This thick soup has a texture almost like porridge.
- 6 cups (or more) low-salt chicken broth or vegetable broth
- 3/4 cup polenta (coarse cornmeal)
- 3 tablespoons all purpose flour
- 3 tablespoons butter
- 2 garlic cloves, peeled, crushed
- Coarse kosher salt
- 8 ounces baby spinach leaves
SWEET & SOUR CUCUMBERS w/DILL
By BobD
Place cucumber slices in colander
- This refreshing dish can be prepared and chilled two hours before serving.
- 2 English hothouse cucumbers (1 1/2 pounds total), unpeeled, very thinly sliced
- 1 tablespoon coarse kosher salt
- 1/2 cup distilled white vinegar
- 1/4 cup finely chopped fresh dill
- 3 tablespoons sugar
- 1/2 teaspoon freshly ground black pepper
POTATO, SWISS CHARD & BREAD SOUP
By BobD
Pour enough cold water over the potatoes in a deep, heavy 4-quart pot to cover by three fingers
- Zuppa di Patate, Bietole, e Pane
- Makes 6 servings
- 3/4 pound Yukon Gold or Idaho potatoes, peeled, rinsed and cut into 1/2-inch slices
- Salt
- 1 small bunch Swiss chard (about 1-1/2 pounds)
- 1/2 cup diced (1/2-inch) day-old Italian bread without crusts
- 1/4 cup extra virgin olive oil
- 6 cloves garlic, peeled
- 1/2 teaspoon crushed hot red pepper
- 1/2 cup freshly grated Pecorino Romano cheese
BUTTERSCOTCH PECAN TART
By BobD
For crust: Blend flour, sugar, and sea salt in processor
- Crust:
- Butterscotch Pecan Tart with Scotch-Spiked Whipped Cream
- Yield: Makes 8 to 10 servings
- 1 3/4 cups all purpose flour
- 1/3 cup sugar
- 1/2 teaspoon fine sea salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/4-inch cubes
- 2 tablespoons heavy whipping cream
- 1 large egg yolk
- Filling:
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup (packed) golden brown sugar
- 1/2 cup heavy whipping cream
- 4 large egg yolks
- 2 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 2 large egg whites, room temperature
- 1/4 teaspoon fine sea salt
- 1 1/4 cups pecans, toasted , coarsely chopped, divided Scotch-Spiked
- Whipped cream:
- 1 cup chilled heavy whipping cream
- 1 tablespoon (packed) golden brown sugar
- 1 to 2 tablespoons Scotch
Cherry Vanilla Ice Cream Soda
By BobD
Making your own cherry syrup is the secret behind this soda fountain classic
- 2 cups pitted fresh cherries or drained canned sweet cherries (see Note)
- 1/2 cup sugar
- 1 cup cold whole milk
- 1/2 gallon vanilla ice cream
- 1/2 gallon cherry or cherry-vanilla ice cream
- One 1-liter bottle cold cream soda
- Sweetened whipped cream
- 4 whole cherries
SPRING ROLL VINAIGRETTE
By BobD
Combine the first 10 ingredients in a small saucepan
- 1 jalapeno, seeded, deveined and minced
- 1 clove garlic, peeled and minced
- 1 tablespoon grated ginger
- 2 scallions, trimmed and minced
- 2 tablespoons minced red onion
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1/2 cup red wine
- 1/2 cup plum wine
- 1/2 cup Port wine
- 2 cups rich meat broth, homemade or low-sodium canned
- 1 bunch scallions, trimmed and minced
- 1/2 cup grated ginger
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
RADICCHIO & ARUGULA SALAD w/DATES & FETA
By BobD
Preheat oven to 350F. Place hazelnuts on baking sheet; toast until fragrant and skins begin to crack, 10 to 12 mi...
- 1/2 cup hazelnuts
- 2 tablespoons red wine vinegar
- 2 tablespoons balsamic vinegar
- 5 tablespoons extra-virgin olive oil
- 2 small heads of radicchio (15 ounces total), cut into 1-inch pieces
- 2 cups arugula
- 12 dates, pitted, quartered lengthwise
- 3 ounces feta cheese, crumbled