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Recipes
BRAISED PORK HASH
By BobD
Preheat oven to 325F with rack in middle
- 8-10 SERVINGS
- Spoon it over creamy stone-ground grits or a hot, split spoon-bread muffin.
- 1 (5- to 6-lb) pork shoulder (preferably with bone and skin)
- 1 1/2 teaspoons dried thyme
- 2 garlic cloves, thinly sliced lengthwise
- 8 Turkish bay leaves (or 4 California bay leaves, halved)
- 2 medium onions, halved lengthwise and thickly sliced
- 3 cups dry white wine
- 1 tablespoon unsalted butter
- 3 tablespoons all-purpose flour
- EQUIPMENT: a 6- to 8-qt heavy nonreactive pot with a lid
Peruvian Steak and Potato Stir-Fry
By BobD
In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1 pound skirt steak
- 1 red onion, halved and slivered
- Vegetable oil, for frying
- 8 ounces frozen french fries
- 1/4 cup sliced pickled jalapeños
- 1 large tomato, chopped
- 1/4 cup cilantro
- Hot sauce, for serving
CASONSEI FROM FAL CAMONICA
By BobD
Make the pasta dough. Sift the flour into a mound on a counter and make a well in the center
- 2 3/4 cups all-purpose flour, plus extra for dusting
- 3 eggs
- 1 tablespoon olive oil
- For the filling
- 1 pound 2 ounces potatoes, diced
- 14 ounces Swiss chard, stalks removed
- 3 tablespoons butter
- 1 garlic clove, finely chopped
- 1 sprig chopped fresh parsley
- 1 leek, chopped
- 7 ounces Italian sausage, skinned and chopped
- 3/4 cups bread crumbs
- Generous 1 cup grated Parmesan cheese
- 1 egg, lightly beaten
- Salt and pepper
- For the sauce
- 4 tablespoons butter, melted
- 2/3 cup grated Parmesan cheese
CURRIED BROWN RICE & WHEATBERRY SALAD
By BobD
1. In a large bowl, combine the grains and remaining salad ingredients
- For the dressing:
- 2 cups, tightly packed, cooked brown rice
- 2 cups, tightly packed, cooked spelt or wheatberries
- 1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
- 1/4 cup chopped chives
- 1 red pepper, diced
- 1 broccoli crown, broken into small florets and steamed four minutes
- 1/4 cup chopped or slivered almonds, lightly toasted
- 1/4 cup raisins (optional)
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon curry powder (more to taste)
- Pinch of turmeric
- 1/4 teaspoon chili powder (optional)
- Salt to taste
- 1 small garlic clove, minced or pureed
- 3 tablespoons extra virgin olive oil
- 1/3 cup plain low-fat yogurt
- Lettuce leaves or radicchio leaves for serving (optional)
Heirloom Tomato Salad with Anchovy Vinaigrette
By BobD
Although we call it an anchovy vinaigrette,” says chef Amelia O’Reilly, “we like to keep the vinegar and anch...
- 1/4 cup extra-virgin olive oil
- 4 anchovies, minced
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 large eggs
- 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
- Fleur de sel
- Freshly ground pepper
- Flat-leaf parsley, for serving
- Marjoram leaves, for serving
SOFT TACOS w/POTATOES & GREENS
By BobD
1. Heat 1 inch of water to a boil in the bottom of a steamer
- 6 6 6 cups tightly packed, coarsely chopped Swiss chard leaves or other greens such as kale, collards, mustard greens, washed well (about 6 ounces leaves)
- 1 1 1/2-inch pound red boiling potatoes, scrubbed and cut in 1/2-inch dice
- 1 1 1 tablespoon extra virgin olive oil
- 1 1 5 1 onion (about 5 ounces), preferably a white onion, halved and thinly sliced across the grain (about 1 cup)
- to to taste
- 2 2 2 garlic cloves, minced
- 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon dried oregano, preferably Mexican
- 1/2 1/2 1/2 cup plain low-fat yogurt
- 1 1 1 teaspoon cornstarch
- Freshly ground pepper
- 2 2 2 ounces crumbled Mexican queso fresco or feta (optional)
- 12 12 12 corn tortillas
- Green salsa (optional)
PASTA w/SALSA CRUDO & GREEN BEANS
By BobD
1. Begin heating a large pot of water
- You can make this uncooked grated tomato sauce while you’re waiting for the water to boil for the green beans and pasta. Choose a type of noodle that will catch the sauce, such as orecchiette, penne, fusilli or farfalle.
- 3/4 pound ripe, locally grown tomatoes
- 1 to 2 garlic cloves, green shoots removed, finely chopped or pureed
- Salt and freshly ground pepper to taste
- 1 teaspoon balsamic or sherry vinegar
- 1 tablespoon extra virgin olive oil
- 6 ounces green beans, trimmed
- 3/4 pound orecchiette, penne, farfalle or fusilli
- 2 tablespoons slivered basil leaves
- 1/4 cup (1 ounce) freshly grated Parmesan, pecorino or ricotta salata for serving
TOMATO JAM
By BobD
1. Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often
- Time: About 1 1/2 hours
- 1 1/2 pounds good ripe tomatoes (Roma are best), cored and coarsely chopped
- 1 cup sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fresh grated or minced ginger
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon salt
- 1 jalapeño or other peppers, stemmed, seeded and minced, or red pepper flakes or cayenne to taste.
MUSHROOM & FENNEL SALAD
By BobD
Marinate mushrooms in red wine vinegar and oregano for 1 hour
- 1/2 pounds mushrooms, sliced
- 4 tablespoons red wine vinegar
- 1 teaspoon oregano, dried
- 1 fennel bulb, cut in julienne strips
- Y pound Gruyere cheese, cut in julienne strips
- 2 tablespoons lemon juice
- 6 tablespoons olive oil
- 2 large cloves garlic, minced
- Salt and black pepper, to taste
- 1/2 cup chopped parsley
GRENADINE PUNCH
By BobD
1. Combine the tequila, grenadine and lime juice in a bowl and mix
- 1 quart white tequila
- 1 quart grenadine syrup
- Juice of 20 limes (about 2 3 1/84 cups)
- Ice cubes (about 16 cups)