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Recipes
SPICY KALE CHOWDER
By BobD
Spray cooking spray in bottom of large soup pot
- cooking spray
- 8 garlic cloves, thinly sliced
- 2 large onions, finely chopped
- 2 tbsps minced fresh ginger
- 1 pound low-fat spicy turkey or chicken sausage, in 1/4-inch thick slices
- 1 28-oz can low-sodium Italian plum tomatoes, chopped, with juice (or 2 14-oz cans)
- 3 quarts low-sodium turkey or chicken broth
- 3/4 lb kale, large stems and ribs discarded, leaves coarsely chopped, about 8 cups
- lots of pepper, to taste
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
By BobD
It's hard to improve upon a perfect sugar snap pea," says Gjelina chef Travis Lett
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium carrots, finely chopped
- 2 medium celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 1 1/2 pounds sugar snap peas, halved crosswise
- 1/2 teaspoon crushed red pepper
- 1/2 cup torn mint leaves
- Sea salt
GREEK SPINACH DIP
By BobD
Drain the thawed spinach of excess liquid
- 1 cup plain Greek yogurt
- 1/2 cup mayonnaise
- 1 package chopped spinach, thawed
- 1 packet vegetable soup mix
- 1 round loaf pumpernickel bread
TORTILLA CHICKEN DRUMSTICKS
By BobD
Preheat oven to 450F with rack in middle
- 4 SERVINGS
- Tortilla chips go well with more than just salsa, and if you're looking for crunchy drumsticks, why not start with a coating that's crunchy in the first place?
- 8 oz lightly salted corn tortilla chips
- 4 teaspoons chili powder, divided
- 1 teaspoon ground cumin
- 1 large egg
- 2 1/2 lb chicken drumsticks (about 10)
- ACCOMPANIMENT: lime wedges
COLONIAL CHERRY BOUNCE
By BobD
Stone 4 pounds Bing cherries and cook them in a double boiler until they are very soft
- 4 POUNDS BING CHERRIES
GRILLED PORK SHOULDER IN ADOBO
By BobD
Heat a comal or a dry 12-inch heavy skillet (preferably cast-iron; not nonstick) over medium heat until hot
- GRILLED PORK IN GUAJILLO ADOBO (CECINA DE CERDO ENCHILADA)
- MAKES ENOUGH FOR 24 TAQUITOS
- Pork shoulder is usually considered a braising cut, but when it's marinated, grilled, and sliced thin, it's tender and juicy.
- 15 dried guajillo chiles (1 3/4 oz), wiped clean, then stemmed, seeded, and opened flat
- 3 dried pulla chiles or chiles de arbol, wiped clean, then stemmed and seeded
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 8 garlic cloves
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons cider vinegar
- 2 lb boneless pork shoulder, rinsed, patted dry, and cut into 1/8-inch-thick slices
MISO GLAZED SEA BASS W/ASPARAGUS
By BobD
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan
- Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.
- 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
- 1 1/2 teaspoons sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon water
- 1/8 teaspoon black pepper
- 1 pound medium asparagus, trimmed
- 2 teaspoons olive oil
- 4 (5- to 6-ounce) sea bass fillets with skin (1 inch thick)
- Garnish: lemon wedges
WARM LENTIL SALAD w/GOAT CHEESE
By BobD
1. Place the lentils in a large saucepan or soup pot with the halved onion, the garlic cloves, and the bay leaf
- For the dressing:
- 1 1 2 1/4 green or beluga lentils (about 2 1/4 cups), washed and picked over
- 1 1 1 medium onion, cut in half and peeled
- 2 2 2 large garlic cloves, crushed
- 1 1 1 bay leaf
- to preferably kosher salt to taste
- 1/4 1/4 1/4 cup minced flat-leaf parsley, or a mixture of parsley and chives
- 4 4 4 ounces fresh goat cheese, cut in rounds
- 1/4 1/4 1/4 cup sherry vinegar or red wine vinegar
- 1 1 1 garlic clove, minced
- 2 2 2 teaspoons Dijon mustard
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1/2 1/2 1/2 cup cooking liquid from the lentils
- to preferably kosher salt, and freshly ground pepper to taste
Parmesan Tuiles with Heirloom Tomato Salad
By BobD
Chopped red, green and orange tomatoes are tossed with olive oil and herbs, then served on Parmesan tuiles
- 6 tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 tablespoons unsalted butter, softened
- 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
- Freshly ground pepper
- 1 1/2 cups finely diced heirloom tomatoes
- 1 tablespoon snipped chives
- 1 teaspoon coarsely chopped tarragon
- 2 teaspoons extra-virgin olive oil
- Salt
Roasted Beets and Celery Root with Goat Butter
By BobD
Goat butter (sold at specialty-food stores; use regular butter if unavailable) is white, smooth and creamy
- 1 1/4 pounds trimmed baby beets, preferably golden, scrubbed
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons goat butter
- 1 pound celery root, peeled and cut into 2-by- 1/2-inch batons
- 2 thyme sprigs
- Salt and freshly ground pepper
- 1 cup vegetable stock