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Recipes
Sweet-and-Sour Braised Cabbage
By BobD
To punch up the flavor of braised cabbage, a classic accompaniment to sauerbraten, Frank Castronovo adds dried sour...
- 4 tablespoons unsalted butter
- 2 tart apples, cut into 1/2-inch pieces
- 1 medium red onion, finely diced
- 1 large head of red cabbage, cored and very thinly sliced (12 cups)
- Salt and freshly ground pepper
- 1 cup dry red wine
- 1/4 cup light brown sugar
- 1/2 cup dried sour cherries
- Pinch of ground cloves
- 1 small bay leaf
- 2 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
GRILLED PEACHES & RICOTTA
By BobD
1. Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat
- Yield: Makes 4 servings
- 2 tablespoons unsalted butter
- 4 peaches, halved and pits removed
- 1/2 cup sugar
- 1/4 cup honey
- 1 cup sheep's-milk (or cow's-milk) ricotta
GOAN CURRIED FISH STEW
By BobD
In a glass or stainless-steel container, combine the sole, lemon juice, and 1/2 teaspoon of the salt
- 2 2 1-inch pounds sole fillets, cut into 1-inch pieces
- 1/4 1/4 1 cup lemon juice (from about 1 lemon)
- 1 1/4 1 1/4 1/4 teaspoons salt
- 2 2 2 cloves garlic, smashed
- 4 4 4 teaspoons chopped fresh ginger
- 1 1 1 cup canned unsweetened coconut milk
- 1 1 1 tablespoon ground coriander
- 1 1 1 teaspoon ground cumin
- 1 1 1 teaspoon brown sugar
- 1/2 1/2 1/2 teaspoon fresh-ground black pepper
- 1/4 1/4 1/4 teaspoon turmeric
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 3 3 3 tablespoons cooking oil
- 1 1 1 onion, chopped
- 1 1 1 tomato, chopped
- 4 4 4 jalapeno peppers, seeds and ribs removed, minced
- 3/4 3/4 3/4 cup water
Avocado, Orange and Jicama Salad
By BobD
Using a sharp knife, peel the oranges, removing all of the bitter white pith
- 3 navel oranges
- 2 tablespoons fresh lime juice
- 1 tablespoon cider vinegar
- 2 tablespoons extra-virgin olive oil
- Pinch of cayenne pepper
- Salt and freshly ground black pepper
- 1 small jicama (1 pound)peeled, quartered and thinly sliced
- 2 Hass avocados, quartered lengthwise and thinly sliced
- 1 cup crumbled feta cheese
- 1/4 cup chopped cilantro
ARTIC CHAR w/LENTIL & CORN SALAD
By BobD
Make the salad: In a medium mixing bowl, combine the lentils, celery, shallot, green beans, carrot, corn, chives,...
- 1 cup cooked beluga or French lentils
- 1 celery rib, diced
- 4 SERVINGS
- 1 medium shallot, very thinly sliced
- ¼ pound green beans, chopped (about 1 cup)
- 1 small carrot, grated or cut into matchsticks
- Kernels from 1 ear of corn
- 2 tablespoons minced chives
- 1 teaspoon sherry vinegar
- ½ teaspoon salt, divided
- ½ cup plus 4 teaspoons olive oil, divided
- 1 teaspoon Dijon mustard
- 2 teaspoons whole-grain mustard
- ¼ cup fresh lemon juice
- Four 6-ounce arctic char or salmon fillets
Italian-Sausage Burgers with Garlicky Spinach
By BobD
Using sausage in burgers is a smart shortcut, because the meat is already seasoned
- 10 ounces baby spinach
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 2 garlic cloves, minced
- 1 teaspoon anchovy paste (optional)
- Salt
- 1 pound sweet or hot Italian sausages (or a combination of both), casings removed
- 4 slices of provolone cheese
- 1/4 cup sun-dried-tomato pesto
- 4 round ciabatta rolls, split and toasted
FARRO SALAD w/MORELS & ASPARAGUS
By BobD
Bring a pot of salted water to a boil and fill a large bowl with ice water
- 4 SERVINGS
- 6 asparagus stalks, trimmed
- 1 tablespoon unsalted butter
- 2 tablespoons extra-virgin olive oil, divided
- 1 cup (2 ounces) fresh morels--rinsed well, drained and thinly sliced
- 1 shallot, minced
- 1 garlic clove, minced
- 1/2 cup plus 1 tablespoon dry white wine, divided
- 1 tablespoon fresh thyme leaves
- Salt and freshly ground pepper
- 2 cups low-sodium vegetable or chicken stock
- 3/4 cup diced fennel bulb
- 3/4 cup diced yellow onions
- 1/2 cup diced carrots
- 11/2 cups farro
- 1 herb sachet (consisting of 1 bay leaf, 4 parsley stems and 4 sprigs of thyme tied together in cheesecloth)
- 1/3 cup chopped chives or garlic chives
Dr Pepper-Glazed Ham with Prunes
By BobD
Most smoked hams are sold fully cooked, so "why bake them again?" meat master Bruce Aidells asks, before answering ...
- One 10-pound, bone-in smoked ham, skin removed and fat trimmed to 1/4 inch
- 3 cups Dr Pepper (not diet)
- 2 cups water
- 1/2 cup pitted prunes
- 1/3 cup yellow mustard
- 1/3 cup light brown sugar
- 2 tablespoons cider vinegar
- 1 1/2 teaspoons cornstarch mixed with 2 tablespoons of water
POTATO-SALMON & SPINACH PATTIES w/DILL CREAM
By BobD
1. Squeeze as much water from spinach as possible
- FOR THE POTATO SALMON PATTIES:
- 10 ounces frozen chopped spinach, thawed
- 2 cups mashed potatoes, chilled
- 8 ounces cooked salmon fillet, flaked
- 2 1/2 cups panko or bread crumbs
- 4 large eggs
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup all-purpose flour
- FOR THE GARLICKY DILL CREAM:
- 2 garlic cloves, finely chopped
- 1/2 teaspoon salt, more to taste
- 1 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh dill
- Freshly ground black pepper, to taste
- Olive or vegetable oil for frying.
PUMPKIN, SAGE, CHESTNUT & BACON RISOTTO
By BobD
Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve
- 1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds
- Olive oil
- 1 tablespoon coriander seeds
- Sea salt and ground black pepper
- 12 slices bacon or pancetta
- 2 ounces shelled chestnuts (vacuum packed are fine)
- 15 fresh sage leaves
- 4 cups chicken stock or canned broth
- 3 shallots, peeled and finely chopped
- 5 small stalks celery, finely chopped
- 1 cup arborio rice
- 1/2 cup dry white wine or dry white vermouth
- 4 tablespoons butter
- 3/4 cup freshly grated Parmesan cheese, plus more for serving
- 1 About 1 cup mascarpone, optional.