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Recipes
LAMB Lamb Köfte with Yogurt Sauce and Muhammara
By BobD
For yogurt sauce: Stir all ingredients in medium bowl to blend
- Yogurt sauce:
- 1 cup plain low-fat yogurt
- 2 tablespoons tahini (sesame seed paste)*
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- Köfte:
- 2 pounds ground lamb
- 1/2 cup minced fresh mint
- 1/4 cup coarsely grated onion
- 4 garlic cloves, minced
- 3 tablespoons paprika
- 1 tablespoon ground cumin
- 11/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
- 2 tablespoons (or more) olive oil, divided
- 2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
- Muhammara:
- 1/2 cup finely chopped drained roasted red peppers from jar
- 1/2 cup water
- 2 tablespoons (or more) pomegranate molasses**
- 2 tablespoons chopped fresh Italian parsley
- * Available at some supermarkets, natural foods stores, and Middle Eastern markets.
- ** A thick pomegranate syrup; available at some supermarkets, at Middle Eastern markets, and from adrianascaravan.com.
ANDEAN BEAN STEW w/WINTER SQUASH & QUINOA
By BobD
1. Place the beans and soaking water in a large pot
- This savory, filling pot of beans is inspired by a Chilean bean stew and uses quinoa instead of the corn called for in the authentic version. Make it a day ahead for the best flavor.
- 1 pound dried pinto beans, rinsed and picked over, soaked in 2 quarts water overnight or for 6 hours
- Salt
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 tablespoon sweet paprika
- 4 large garlic cloves, minced
- 1 bay leaf
- 1 (14-ounce) can chopped tomatoes, with liquid
- 1 pound winter squash, such as butternut, peeled and cut into 3/4-inch cubes
- 1/2 cup quinoa, rinsed thoroughly
- Freshly ground pepper
- 3 tablespoons chopped fresh basil or parsley
Crab Balls with Grapefruit Salad
By BobD
The crab and grapefruit in this dish first appeared at the restaurant Spice Market tossed with cold glass noodles
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 2 tablespoons cornstarch
- 1/2 cup unsweetened coconut milk
- 1/2 pound lump or peekytoe crabmeat, picked over and lightly shredded
- Salt
- 1 cup panko
- 1 1/2 tablespoons mixed white and black sesame seeds
- 2 large egg whites, lightly beaten
- Vegetable oil, for frying
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons fresh lemon juice
- 2 tablespoons finely grated fresh ginger
- 2 pink grapefruits
- 1 green Thai chile, minced
- 1 tablespoon soy sauce
MARINATED RADICCHIO w/RICOTTA
By BobD
Preheat broiler. Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pep...
- 2 tablespoons balsamic vinegar
- 5 garlic cloves, smashed
- 1 teaspoon fresh lemon juice
- 1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
- 1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
- 1/2 cup basil leaves
- 1/2 pound fresh ricotta
RICE PUDDING PIE
By BobD
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 tsp. pure vanilla extract
- 1 tbsp. orange zest
- 1 (15 oz.) container whole milk ricotta cheese
- 1/2 cup cooked short-grain rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo pastry sheets or thawed phyllo pastry sheets
- 3/8 cup unsalted butter, melted
FOIE GRAS CUSTARDS
By BobD
1. Purée foie gras with egg yolks until smooth
- Foie gras 150 g
- Egg yolks 5 each
- Heavy cream 500 ml
- Kosher salt and freshly ground black pepper to taste
- Balsamic vinegar to taste
- Truffle oil to taste
BLOODY MARY SHRIMP
By BobD
PREPARE SHRIMP: Bring a large saucepan of salted water (2 tablespoons salt for 2 quarts water) to a boil
- YIELD 50 PIECES
- FOR SHRIMP
- 1 lb medium shrimp in shell, peeled and deveined
- 1 1/2 cups thinly sliced celery (3 to 4 ribs)
- 1 cup thinly sliced scallions (about 6)
- FOR SAUCE
- 1/2 cup ketchup
- 1/4 cup vodka (preferably Absolut Peppar)
- 1/4 cup fresh lemon juice
- 2 tablespoons bottled horseradish (not drained), or to taste
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco
- EQUIPMENT: Chinese soupspoons
- GARNISH: diced avocado (optional)
TROUT VERMOUTH
By BobD
Marinate the trout in vermouth for 4 to 5 hours in the refrigerator
- 2/3 cup of dry vermouth
- 1 trout
- 4 Spanish queen pimento-stuffed olives
- 1/8 cup of capers
- 1/2 tsp. dill weed
- 2 lemon wedges
SALSA INTRAVAIA MEAT & WILD MUSHROOM SAUCE)
By BobD
Place the mushrooms in a mixing bowl, and add warm water to cover
- 1 1/2 cups dried Italian mushrooms, preferably porcini
- 6 tablespoons butter
- 5 tablespoons olive oil
- 1/4 cup finely chopped onion
- 2 teaspoons finely minced garlic
- 2 tablespoons finely chopped celery
- 2 tablespoons finely chopped carrot
- 3 tablespoons ground beef
- 1/4 cup ground lean pork
- 3 tablespoons ground prosciutto
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 bay leaf
- 1/4 cup dry red wine
- 1/2 cup peeled, seeded, finely chopped ripe tomatoes
- 1/4 cup dry white wine
- 1 cup heavy cream
- 2 tablespoons finely chopped parsley
- 1/4 cup freshly grated Parmesan cheese
GRILLED CRAB & SHRIMP MINI SANDWICHES
By BobD
Whisk mayonnaise and next 3 ingredients in medium bowl
- YIELD 16 PIECES
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon peel
- 1/2 teaspoon chili powder
- 1 cup chopped fresh crabmeat
- 1 cup chopped cooked shrimp
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 8 slices firm white sandwich bread
- 1/4 cup (1/2 stick) unsalted butter, melted
- Chopped fresh Italian parsley