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Recipes
UPSIDE-DOWN PEAR GINGERBREAD CAKE
By BobD
Preheat oven to 350F. MAKE TOPPING: Peel and core pears and cut each into 8 wedges
- 6 SERVINGS
- FOR TOPPING
- 2 1/2 firm pears (preferably Bosc)
- 1/4 cup (1/2 stick) unsalted butter
- 3/4 cup packed light brown sugar
- FOR CAKE
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup molasses (preferably mild)
- 1 cup boiling water
- 1/2 cup 1 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg, lightly beated
- SPECIAL EQUIPMENT: a well-seasoned 10-inch cast-iron skillet or a 12-inch deep nonstick skillet (handle wrapped with a double layer of foil if not ovenproof)
- ACCOMPANIMENT: vanilla ice cream
AVOCADO & WATERCRESS SALAD
By BobD
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil
- 6 SERVINGS
- 1/4 cup rice vinegar (not seasoned)
- 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
- 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
- 4 teaspoons soy sauce
- 1 teaspoon sugar
- 3 tablespoons vegetable oil
- 6 cups watercress (thin stems and leaves only; from 1 large bunch)
- 1 firm-ripe avocado
GRILLED TUNA & MANGO SALAD
By BobD
Mix first 6 ingredients in medium bowl
- 4 SERVINGS
- 1 large mango, pitted peeled, cut into 1/4-inch-wide strips
- 3/4 cup chopped red onion
- 1/2 red bell pepper, chopped
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons rice vinegar
- 2 tablespoons olive oil
- 4 6-ounce tuna steaks (about 1 inch thick)
- Vegetable oil
PAN SEARED TUNA w/GINGER SHIITAKE CREAM SAUCE
By BobD
Preheat oven to 200F. Sprinkle 1 side of tuna steaks with pepper
- 6 SERVINGS
- 6 6-ounce tuna steaks, each about 1 inch thick
- 2 tablespoons peanut oil
- 3 tablespoons butter
- 1/3 cup thinly sliced green onions
- 1/4 cup chopped cilantro
- 2 tablespoons finely chopped peeled fresh ginger
- 4 garlic cloves, chopped
- 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
- 6 tablespoons soy sauce
- 1 1/2 cups whipping cream
- 3 tablespoons fresh lime juice
- Lime wedges (optional)
- Fresh cilantro sprigs (optional)
ZUCCHINI, WATERCRESS & SQUID STIR FRY
By BobD
Toss the squid in a bowl with 1/2 teaspoon salt
- 4 SERVINGS
- 1/2 pound cleaned squid, in thin rings, with tentacles
- 1 teaspoon salt
- 12 ounces zucchini (about 2 medium), sliced thin
- 2 tablespoons peanut oil
- 1 tablespoon Asian fish sauce
- 1/2 teaspoon sugar
- 1 tablespoon soy sauce
- 4 ounces watercress (about 1/2 bunch), heavy stems removed.
PORK CHOPS MILANESE
By BobD
1. Place each pork chop in a separate large resealable plastic bag and, using a rolling pin, gently pound eac...
- 10-ounce 10-ounce Four 10-ounce bone-in pork rib chops, Frenched
- 8 8 8 tablespoons extra-virgin olive oil, divided
- 1 1 to teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 1 1-inch loaf fresh country bread, crust removed and cut into 1-inch cubes
- 1 1 1 cup all-purpose flour
- 3 3 3 large eggs
- 4 4 4 tablespoons (1/2 stick) unsalted butter
- 2 2 1/4 lemons, juiced (about 1/4 cup)
- 3 3 3 cups arugula
- 2 2 2 tablespoons freshly grated Parmesan cheese
Grilled Lamb Chops with Ladolemono
By BobD
Michael Psilakis dresses these luscious lamb chops with ladolemono, a supersimple Greek sauce of lemon juice and ol...
- 1/4 cup fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1/2 tablespoon dried Greek oregano
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground black pepper
- 12 lamb rib chops (about 3 pounds)
- 2 tablespoons chopped parsley
- 2 tablespoons chopped mint
- Baked Stuffed Tomatoes with Lamb and Fresh Herbs, for serving
CAULIFLOWER PUREE
By BobD
Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 1...
- 1 SERVING
- 1/2 lb cauliflower florets, chopped (2 2/3 cups)
- 1 garlic clove, smashed
- 1/3 cup chicken broth
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- 1 teaspoon unsalted butter
Spinach-and-Ricotta Tortelli with Browned Butter
By BobD
The pasta for this tortelli (a larger version of tortellini) is extremely silky and supple, which makes it excellen...
- 1 3/4 cups all-purpose flour, plus more for dusting
- Kosher salt
- 1 large egg
- 7 large egg yolks
- 3/4 cup fresh ricotta
- 1/3 cup plus 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup thawed frozen spinach, squeezed dry
- 2 teaspoons extra-virgin olive oil
- Pinch of freshly grated nutmeg
- Freshly ground pepper
- 4 tablespoons unsalted butter
ORANGE PUDDING
By BobD
Bring the orange or tangerine juice to the boil with the sugar
- 8 SERVINGS
- 4 1/2 cups orange or tangerine juice, freshly squeezed
- 1/2 cup sugar
- 1/3 cup cornstarch
- 3 large oranges
- seeds of 1 pomegranate
- To serve: 1 cup whipping or heavy cream, whipped