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Recipes
SICILIAN SWORDFISH STEMPERATA
By BobD
Heat oil in heavy large skillet over high heat
- 4 SERVINGS
- 1/4 cup olive oil
- 4 6- to 8-ounce swordfish steaks (3/4 inch thick)
- All purpose flour
- 1 onion, finely chopped
- 1 1/3 cups (about) pitted Spanish green olives, quartered lengthwise
- 1/2 cup golden raisins
- 1/4 cup drained capers
- 1/4 cup white wine vinegar
- 1/4 cup minced fresh mint
SMOKED DUCK SALAD w/FOIE GRAS & WALNUTS
By BobD
1. Preheat the oven to 400°
- 4 SERVINGS
- 12 walnut halves
- • 1 tablespoon walnut oil
- • 1 tablespoon extra-virgin olive oil
- • 1 tablespoon canola oil
- • 1/2 tablespoon walnut or red wine vinegar
- • 1/2 tablespoon sherry wine vinegar
- • 1/2 shallot, finely chopped
- • salt and freshly ground pepper
- • 4 cups packed mixed salad greens
- • 16 grape tomatoes, halved
- • 3/4 pound smoked duck breast, skin removed, sliced crosswise 3/4 inch thick
- • 3/4 pound chilled foie gras terrine or mousse, chilled and sliced to match the duck breast
- • fine sea salt
- • chives, for garnish
ROAST SCOTTISH GROUSE w/BRAISED CABBAGE
By BobD
1. Combine milk, 12 of the juniper berries, the peppercorns, 3 of the bay leaves, 5 sprigs of the thyme, the rosema...
- 6 SERVINGS
- Roasted Scottish Grouse with Braised Savoy Cabbage and Chanterelles
- • 1 quart milk
- • 20 juniper berries, crushed
- • 6 black peppercorns
- • 4 bay leaves
- • 9 sprigs thyme
- • 1 sprig rosemary
- • 1 tablespoon coarse salt
- • 6 grouse, 1 pound each, cleaned, neck and giblets removed, rinsed and patted dry
- • 1 teaspoon extra-virgin olive oil
- • Salt and freshly ground black pepper to taste
- • 6 slices bacon
- • 1/2 carrot, sliced
- • 1/2 onion, sliced
- • 1 rib celery, sliced
- • 3 shallots, sliced
- • 2 cups good red wine, such as Madiran or Syrah
- • 2 cups game bird or chicken stock
- • Braised Savoy Cabbage and Chanterelles (recipe follows)
- • 2 tablespoons unsalted butter, at room temperature
Quinoa Salad with Pickled Radishes and Feta
By BobD
Giuseppe Tentori's quinoa salad is a delightful mix of cucumber, thin green beans, parsley and feta
- 1 cup red wine vinegar
- 1 1/2 tablespoons sugar
- 4 medium radishes, very thinly sliced
- 1/2 pound thin green beans
- 1 cup quinoa, rinsed
- 1 large English cucumber—halved lengthwise, seeded and cut into 1/4-inch dice
- 3 1/2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons fresh lemon juice
- 6 ounces Greek feta cheese, thinly sliced
CANDIED KUMQUATS w/ANGOST BITTERS
By BobD
Bring sugar and water to a boil in a small heavy saucepan, stirring until sugar has dissolved
- Delicious ladled over plain yogurt, stirred into a cocktail, or served with pound cake-bitters temper the syrup's sweetness while adding a distinctive herbal flavor.
- 1 1/4 cups sugar
- 2 1/2 cups water
- 3/4 lb kumquats
- 1 teaspoon Angostura bitters
VEAL OSSO BUCO
By BobD
Lay the veal shanks in a shallow baking pan and sprinkle liberally on both sides with salt
- 4 SERVINGS
- The term ossobuco roughly translates to "hole in the bone" or "pierced bone." I suggest you tie the shanks before cooking them so that they hold together.
- Four 12-ounce veal shanks
- Kosher salt
- Freshly ground black pepper
- 1 cup vegetable oil
- 1 cup all-purpose flour
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 1 yellow onion, diced
- 6 garlic cloves, sliced
- 1 cup dry red wine
- 4 cups veal stock or chicken stock
- 3 cups chicken stock
- 3 cups canned plum tomatoes, drained and crushed
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 bay leaf
- 1 tablespoon grated fresh horseradish (see Note)
- 2 tablespoons grated lemon zest
- 2 tablespoons chopped fresh flat-leaf parsley
EGGNOG ICE CREAM
By BobD
Bring milk and salt to a boil in a 2- to 3-quart heavy saucepan over moderate heat
- 1 cup whole milk
- 1/4 teaspoon salt
- 7 large egg yolks
- 3/4 cup sugar
- 2 cups chilled heavy cream
- 3 tablespoons dark rum
- 1 teaspoon vanilla
- 1/4 teaspoon freshly grated nutmeg
Grilled Mackerel with Sicilian Caper-Tomato Salsa
By BobD
Bring a medium saucepan of water to a boil
- 1 pound new potatoes
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 large garlic clove, thinly sliced
- Salt and freshly ground pepper
- 3/4 pound ripe tomatoespeeled, seeded and cut into 1/2-inch dice, or 3 cups cherry tomatoes, halved
- 3 tablespoons capers
- 1 tablespoon fresh lemon juice, plus wedges for serving
- 4 Spanish mackerel fillets with skin (about 6 ounces each), pin bones removed
TAGLIATELLE w/CHESTNUTS & PANCETTA
By BobD
Cook pancetta in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until beginning to brown, ...
- 6 SERVINGS
- 3 oz pancetta, chopped (scant 1 cup)
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 4 garlic cloves, minced
- 2 tablespoons finely chopped fresh sage
- 8 oz bottled peeled roasted whole chestnuts, coarsely crumbled (1 1/2 cups)
- 8 oz dried flat egg pasta such as tagliatelle or fettuccine
- 2 oz finely grated Parmigiano-Reggiano (1 cup)
- 2 tablespoons unsalted butter
- 1 tablespoon finely chopped fresh flat-leaf parsley
POMEGRANATE GIN PRESERVE
By BobD
In a large jar, stir or shake together pomegranate seeds, sugar and orange zest
- 2 cups pomegranate seeds (from about 3 pomegranates)
- 1/4 cup sugar
- 3 -inch strip orange zest
- 2 About 2 cups gin