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Recipes
1948 GREEN GODDESS DRESSING
By BobD
1. Place the garlic in a large salad bowl
- 1 clove garlic, minced
- 1/3 cup mayonnaise
- 1 tablespoon white-wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced chives
- 6 anchovy fillets (in oil), drained and finely chopped
- 1 tablespoon oil from the anchovy tin
- Cracked pepper
- 1 tablespoon chopped parsley
- 1 large head romaine, washed and thoroughly dried.
PASSIVE POACHED SALMON
By BobD
Place the fish in a shallow pan
- This recipe yields fairly rare salmon. If you prefer your fish well done, cut the raw salmon into serving portions before cooking
- 1 side of salmon, filleted
- 2 quarts of water
- 1 carrot, sliced
- 2 onions, sliced
- 1 bouquet garni (1 bay leaf, 5 sprigs fresh parsley, 1 sprig fresh thyme or 1/2 teaspoon dried, wrapped and tied in cheesecloth)
- 10 whole black peppercorns
- 2 cups dry white wine
- Salt and pepper to taste
FRICO w/APPLES AND MONTASIO CHEESE
By BobD
Peel and core the apples, and slice into wedges about 1/2-inch thick
- Recommended Equipment:
- Frico con Le Mele
- Serves 6
- 2 Golden Delicious apples or other firm apples (about 10 ounces)
- 1 tablespoon extra virgin olive oil
- 1/2 pound Montasio cheese, shredded
- A 10-inch nonstick skillet
SKILLET GRATINATE OF CHICKEN & ZUCCHINI
By BobD
Preparing the Chicken and Zucchini: Place a rack in the center or upper third of the oven and preheat to 425°
- For the Sauce:
- Serves 6
- 2 pounds skinless boneless chicken breasts or chicken “tenders” (see note)
- 3 small or 2 medium zucchini (1 pound, or slightly more)
- 1 cup flour, or more, for dredging
- 3 tablespoons extra-virgin olive oil, or more if needed
- 1/2 teaspoon salt, or more to taste
- 3 tablespoons soft butter
- 1 cup Summer Tomato Sauce
- 1/4 teaspoon peperoncino
- 1 cup white wine
- 12 small fresh mint leaves or 1 tablespoon large mint leaves, shredded
- 3/4 cup grated Grana Padano or Parmigiano-Reggiano cheese
- 1 cup hot vegetable broth or stock, if needed
- ………………………………………….
- Recommended equipment: A 14-inch diameter heavy bottomed, oven proof skillet or sauté pan for 6 portions; or a 12-inch diameter pan for 4 portions
BUCCATINI alla AMATRICIANA
By BobD
1. Heat oil in a 12-inch skillet
- 1 tablespoon extra virgin olive oil
- 1 medium onion, sliced thin
- 3 cloves garlic, sliced
- 1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
- 3 cups canned San Marzano tomatoes (about a 28-ounce can)
- 1/2 teaspoon red chili flakes, or to taste
- Salt
- 1/4 cup grated aged pecorino cheese, more for serving
- 1 pound bucatini.
SMOKED SALMON SALAD w/EGG SALAD & BEANS
By BobD
Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until cris...
- Equipment:
- Yield: Makes 4 servings
- 1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
- 1 tablespoon Dijon mustard
- 1 teaspoon finely chopped shallot
- 2 tablespoons red-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 8 hard-boiled large eggs, chopped
- 1/2 cup mayonnaise
- 2 celery ribs, finely chopped (1 cup)
- 2 tablespoons chopped chives
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 4 cups coarsely chopped baby arugula
- 1/2 pound sliced smoked salmon, coarsely chopped
- 4 (16-ounce) wide jars or containers with lids
- Accompaniment:
- bagel chips
SPINACH & BRIE TOPPED ARTICHOKE HEARTS
By BobD
Preheat broiler. Prepare artichoke hearts according to package directions
- 1 9-ounce box frozen artichoke hearts
- 2/3 cup cooked chopped spinach
- 1 teaspoon lemon pepper
- 1/4 teaspoon salt
- 18 thin slices brie
FRESH SAGE STUFFING
By BobD
Preheat oven to 400F with rack in lower third
- 6 SERVINGS
- 1 medium onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 7 tablespoons unsalted butter, divided
- 1 good-quality baguette (1/2 lb), cut into 1-inch cubes (8 cups)
- 1/3 cup chopped celery leaves
- 1 1/2 tablespoons chopped sage
- 1 cup turkey stock or reduced-sodium chicken broth
- 1 large egg
LEMON BARLEY STUFFING w/SHIITAKE & HAZELNUTS
By BobD
1. Preheat oven to 400 degrees
- FOR THE BARLEY-MUSHROOM MIXTURE:
- Lemon Barley Stuffing With Shiitakes, Hazelnuts and Chive Butter
- 2 tablespoons unsalted butter
- 2 leeks, white and light-green part only, finely chopped
- 2 cups pearled barley
- 1 rosemary sprig
- 1 1/2 cups chicken stock
- 1 1/2 teaspoons kosher salt, more to taste
- 1 1/4 pounds shiitake mushroom caps, sliced 1/4-inch thick
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon freshly ground black pepper
- 1 cup toasted, peeled hazelnuts, coarsely chopped
- 1/2 cup chopped fresh parsley
- For the chive butter:
- 2 large garlic cloves, finely chopped
- 3/4 teaspoons kosher salt
- Finely grated zest of 1 small lemon plus one teaspoon freshly squeezed lemon juice, more to taste
- 1/2 cup chopped chives (about 1 bunch)
- 4 tablespoons unsalted butter, softened.
ROAST CHICKEN VERMINTINO
By BobD
Preheat the oven to 400 degrees
- 2 1/2 ounces (about 2 1/2 cups) dried porcini mushrooms, or mixed dried mushrooms
- 1/4 up extra-virgin olive oil
- 2 cloves garlic, finely sliced
- Salt and freshly ground black pepper
- 1 4 1/2 -pound chicken, cut into 8 pieces
- 2 pounds waxy boiling potatoes, like Yukon gold or red-skinned potatoes, quartered
- 1 tablespoon chopped rosemary
- 1 cup Vermentino, or other crisp, citrusy white wine, like Pinot Grigio