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Recipes
MUSHROOM CEVICHE
By BobD
Combine all ingredients in a non-reactive bowl and marinate at room temperature, stirring occasionally, for at leas...
- 1 lb (450 ml) white button mushrooms, trimmed
- 1 1/2 cups (375 ml) lemon juice
- 1/4 cup (60 ml) extra-virgin olive oil
- 2-4 cloves garlic, finely chopped
- 1/2 -inch (1 cm) piece ginger, finely chopped
- 1-2 jalapeno peppers, seeded and finely chopped
- 1 red bell pepper, cored, seeded, and finely chopped
- 2-3 scallions (spring onions), green and white parts, finely chopped
- 2 Tbs (30 ml) fresh dill, cilantro (coriander leaves), or chives, finely chopped Salt and freshly ground pepper to taste
PAN SEARED POLENTA W/TOMATO BASIL SAUCE
By BobD
Preheat oven to 350°F. Place 15x10x2-inch glass baking dish on rimmed baking sheet
- 8 cups water
- 5 tablespoons (or more) olive oil, divided
- 2 teaspoons salt
- 2 cups polenta
- 1/4 teaspoon freshly ground
- Spicy Tomato-Basil Sauce
- Fresh basil sprigs (for garnish; optional)
POTATO & LEEK GRATIN w/CUMIN
By BobD
1. Preheat the oven to 375F
- This is a main dish gratin that makes a nice vegetarian meal when its served with either a salad or green vegetable. The cumin contributes a Mediterranean flavor to the dish.
- 1 garlic clove, cut in half
- 1 tablespoon extra virgin olive oil
- 1 pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
- Salt and freshly ground pepper
- 1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
- 2 pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
- 3 ounces Gruy cheese, grated (3/4 cup, tightly packed)
- 2 1/3 cups low-fat milk
CORN RISOTTO w/OKRA & SHIITAKE
By BobD
Combine the corn and the milk in a large saucepan over medium heat and cook at a low simmer for 30 to 40 minutes, s...
- 8 cups frozen or fresh corn kernels
- 4 cups lowfat milk
- 4 teaspoons unsalted butter
- 1/4 cup diced shallots
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced leek, white part only
- 1/8 teaspoon chili powder
- 1/2 cup minced parsley
- 1/2 cup grated Parmesan cheese
- 1 pound okra, whole
- 5 medium shiitake mushrooms
- Salt to taste
Barbecued Spiced Shrimp with Tomato Salad
By BobD
The big, bold Southwestern flavors in this shrimp seasoning—which include pure ancho chile powder, smoked paprika...
- 1/3 cup packed basil leaves, plus extra leaves for garnish
- 1/3 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 1/4 teaspoons sweet smoked paprika
- 1 1/2 teaspoons pure ancho chile powder
- 1 1/2 teaspoons light brown sugar
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 24 jumbo shrimp, shelled and deveined
- 2 tablespoons canola oil
- 3 large yellow heirloom tomatoes (1 1/2 pounds), sliced 1/4 inch thick
- 1 small red onion, halved and thinly sliced
SNAPPER MUSSEL CURRY
By BobD
In a blender, combine the garlic with the shallot, ginger, turmeric, jalapeño, lemongrass, salt, fish sauce and cu...
- 7 garlic cloves
- 1 medium shallot, chopped (about 1/2 cup)
- 3 tablespoons peeled and thinly sliced ginger
- 2 tablespoons ground turmeric
- 1 tablespoon coarsely chopped jalapeño
- 1 stalk lemongrass, trimmed and thinly sliced
- 2 teaspoons salt
- 3 1/2 tablespoons Asian fish sauce
- 2 tablespoons Thai yellow curry paste
- 2 tablespoons canola oil
- 1 cup sugar
- Stems from 1 bunch cilantro (about 1 cup), leaves reserved for garnish
- Two 14-ounce cans coconut milk
- 2 tablespoons fresh lime juice
- Four 6-ounce red snapper fillets, each cut into 4 small pieces
- 2 dozen mussels, scrubbed and de-bearded
- Lime wedges and steamed jasmine rice, for serving
SWISS GRUYERE FONDUE
By BobD
Toss cheese with cornstarch in large bowl
- 16 ounces Gruyere cheese, rind cut off, cheese grated (6 cups packed)
- 1 tablespoon cornstarch
- 3/4 cup dry white wine (such as Sauvignon Blanc)
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1 to 3 tablespoons Kirsch (clear cherry brandy)
- Pinch of ground nutmeg
- Assorted dippers (see list below)
CHICKEN w/OLIVES & PINENUTS
By BobD
Rinse the chicken pieces, and pat dry with paper towels
- Serves 6
- Choose your preferred chicken pieces, too. A whole bird, cut up, is fine, though all dark meat— drumsticks and thighs—are my favorite. And if you are in a hurry (or watching your fat intake), use brea
- 31/2 to 4 pounds assorted cut- up chicken pieces
- 1 teaspoon kosher salt
- 2 tablespoons extra- virgin olive oil
- 2 tablespoons butter
- 3 plump garlic cloves, peeled
- 2 bay leaves, preferably fresh
- 1 cup brine- cured green Italian olives or oil- cured black Italian olives
- 1/2 cup white wine
- 1/4 cup toasted pine nuts
- Recommended equipment: A 12- inch cast- iron or other heavy skillet or sauté pan, with a cover; an olive pitter
CALAS FRIED RICE FRITTERS
By BobD
Bring 1 cup of water and a pinch of salt to a boil in a small saucepan
- 1/2 cup long-grain white rice (Mahatma� brand if you can find it)
- Peanut oil for frying
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 3 large eggs
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Cane syrup for serving
PENNE w/CAULIFLOWER & MUSTARD BREADCRUMBS
By BobD
Cook pasta in large pot of boiling salted water 5 minutes, stirring occasionally
- To make fresh whole wheat breadcrumbs, cut off the crust from country-style bread. Tear the bread into two-inch pieces and grind in the food processor until the breadcrumbs resemble very coarse sand.
- 8 ounces penne rigate (2 1/2 cups)
- 5 cups small cauliflower florets
- 2 tablespoons (1/4 stick) butter
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 cups fresh whole wheat breadcrumbs made from crustless country-style bread
- 3/4 cup (packed) freshly grated Parmesan cheese plus additional (for serving)
- 1/2 cup heavy whipping cream
- 2 teaspoons finely grated lemon peel