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Recipes
BEET CURED FLUKE w/PICKLED SHALLOTS
By BobD
Preheat the oven to 350°
- 4 SERVINGS
- 1 pita round, cut into 8 wedges
- 3 tablespoons extra-virgin olive oil, divided
- Salt and freshly ground pepper
- ¼ cup kosher salt
- ¼ cup light brown sugar
- ½ cup grated raw beet
- 1 skinless fluke fillet (aka flounder), about 8 ounces
- ¼ cup plain rice vinegar
- ¼ cup granulated sugar
- 1 large shallot, sliced into ⅛-inch rings
- ½ cup plain low-fat yogurt
- 1 tablespoon lemon zest
- 1 tablespoon chopped chives
- 3 tablespoons chopped tarragon, divided
- 3 tablespoons chopped flat-leaf parsley, divided
- 3 tablespoons chopped chervil, divided
APPLE PECAN TART
By BobD
1. Heat oven to 400 degrees
- 1 1/3 cups flour, more for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter
- 1 large egg yolk plus 3 large eggs
- 2 medium tart apples, peeled, cored and sliced
- 2 tablespoons light brown sugar
- 1 1/2 cups coarsely chopped pecans
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped, for serving.
DEVILED EGGS w/SMOKED SALMON & GREEN ONION
By BobD
Cook potato in pot of boiling salted water until very tender, about 10 minutes
- YIELD 12 PIECES
- 1 8- to 9-ounce russet potato, peeled, cut into 1/2-inch pieces
- 6 large eggs
- 1 tablespoon olive oil (preferably extra-virgin)
- 1 tablespoon fresh lemon juice
- 2 teaspoons whole-grain Dijon mustard
- 4 tablespoons minced smoked salmon (about 1 ounce)
- 3 tablespoons finely chopped green onions
RISOTTO w/SMOKED TROUT
By BobD
Heat oil in a heavy 3-quart saucepan
- 2 tablespoons extra virgin olive oil
- 2/3 cup finely chopped onion
- 1/2 cup finely chopped fennel bulb
- 3 cloves garlic, minced
- 1 cup risotto rice, preferably Vialone Nano
- 1/2 cup dry white wine, preferably verdejo
- 4 About 4 cups warm chicken stock
- Salt and freshly ground white pepper
- 1/2 pound boneless, skinless smoked trout, in small chunks
- 1 teaspoon grated lemon zest
- 1 tablespoon minced chervil.
THAI STYLE SPROUTED RICE & HERB SALAD
By BobD
Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains
- For the dressing:
- The traditional dressing is made with four times as much fish sauce, which I’ve revised here to keep the sodium levels more manageable. I find any amount of fish sauce makes a dish hard to resist.
- 4 cups cooked sprouted brown rice
- 2 tablespoons fresh lime juice
- 1 1/2 cups tightly packed, coarsely chopped watercress leaves, baby spinach, arugula or a mix
- 1 1/2 cups edamame
- 1 sweet red bell pepper, cut in thin 2-inch-long strips
- 2 tablespoons finely chopped mint
- 1/4 cup tightly packed fresh Asian or sweet basil leaves, or tarragon, coarsely chopped
- 1 cup loosely packed chopped cilantro
- 1 shallot, cut in thin rings, soaked for five minutes in cold water, drained and rinsed; or 1/4 cup finely sliced scallion (optional)
- 1 teaspoon finely minced lemon grass from the tender inner part of the stalk
- 1 bird or serrano chili, minced
- Leaf lettuce for serving
- 2 tablespoons Thai fish sauce
- 1/3 cup water
- 1 teaspoon brown sugar, turbinado sugar or dark agave nectar
- 1/2 teaspoon minced lemon grass, from the tender inner part of the stalk
- 1 garlic clove, minced
- 1/4 to 1/2 teaspoon crumbled dried red chili
- 2 tablespoons canola oil
- 3 tablespoons fresh lime juice
PERFECT GARLIC TOP SIRLOIN ROAST
By BobD
Look for a top sirloin roast that has a thick, substantial fat cap still attached
- 6-8 SERVINGS
- Beef
- 8 large cloves garlic , unpeeled
- 1 top sirloin roast (4-pound), with some fat intact
- Garlic-Salt Rub
- 3 large cloves garlic , minced
- 1 teaspoon dried thyme
- 1/2 teaspoon table salt
- Garlic Paste
- 12 large cloves garlic , peeled, cloves cut in half lengthwise
- 2 sprigs fresh thyme
- 2 bay leaves
- 1/2 teaspoon table salt
- 1/2 cup olive oil
- Ground black pepper
- Jus
- 1 1/2 cups low-sodium beef broth
- 1 1/2 cups low-sodium chicken broth
COUNTRY CHICKEN PATE
By BobD
Preheat oven to 325 degrees
- 1 tsp. butter
- 1/2 cup finely chopped onion
- 2 garlic cloves, chopped
- 4 oz. chicken livers
- 2 tbsp. port or other sweet red wine
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. dried thyme
- 1/4 tsp. ground nutmeg
- Dash of ground cinnamon
- Dash of ground allspice
- 1 tbsp. low-fat sour cream
- 1 lb. boned, skinned chicken breast, cut into 1/2-inch pieces
- 1 (8-oz.) block fat-free cream cheese, cubed and softened
- Cooking spray
VEAL BREAST STUFFED w/MOSAIC OF VEGETABLES
By BobD
To prepare the veal: Cut the strings or netting if the roast is tied (as it usually is), and lay out the meat in a ...
- For the Poaching Pot:
- Cima alla Genovese con Salsa Verde
- Stuffed veal breast can be found in many regions, but the Genovese preparation, cima alla Genovese, is one of the most distinctive and delicious.
- Because veal breast of appropriate size can be hard to find, I use veal shoulder and sometimes turkey breast butterflied and flattened. I wrap the meat around a colorful filling: a big frittata with a medley of vegetables and a row of hard- cooked eggs.
- Poached in a log shape, the cima cools before it is sliced for serving. It is still always exciting for me (and will be for you) as each slice is revealed, the filling ingredients forming a unique mosaic within a frame of moist, tender meat.
- The convenience of cima I also love. I can assemble the stuffed veal the night before, cook it early in the morning, and let it rest. Uncut, the roll keeps well (even for several days) and can be served whenever needed, without further cooking.
- In summer, it makes a fine al fresco lunch or dinner, or a picnic centerpiece. At holiday times, nothing is more beautiful on a buffet. And when there are guests in the house, I serve it at dinner and leave the rest as an elegant, anytime snack.
- 4 to 5 pound 4 to 5 pound veal shoulder roast
- 5 tablespoons 5 tablespoons extra-virgin olive oil
- 2 cups 2 cups onions, sliced in 1/4 inch thick half moons
- 1 cup 1 cup carrot matchsticks, 3 icnhes long and 1/4 inch thick
- 2 cups 2 cups zucchini matchsticks, 3 inches long and 1/4 inch thick
- 1 cup 1 cup red bell pepper strips, 3 inches long and 1/4 inch thick
- 1 1/2 tablespoons 1 1/2 tablespoons kosher salt
- freshly ground black pepper
- 1 cup 1 cup frozen peas, thawed
- 4 cups 4 cups tender spinach leaves, loosely packed
- 6 large 6 large eggs, for the frittata
- 1/2 cup 1/2 cup Grana Padano, or Parmigiano-Reggiano, freshly grated
- 1/2 cup 1/2 cup milk
- 1 medium 1 medium onion, cut in chunks
- 1 medium 1 medium carrot, cut in chunks
- 1 medium stalk 1 medium stalk celery, cut in chunks
- 2 2 bay leaves, preferably fresh
- 1/3 cup 1/3 cup kosher salt
- For Serving:
- 1 1/2 cups 1 1/2 cups Salsa verde
CLEMENTINES IN GINGER SYRUP
By BobD
Bring water, sugar, ginger, cardamom, and star anise to a boil in a small saucepan over medium-high heat, stirring ...
- 4 SERVINGS
- Cardamom plays a starring role in Algerian sweets-with star anise in a gingery syrup, it gives clementine slices an irresistible aroma. Just as wonderful over any kind of sliced fruit.
- 1 1/2 cups water
- 1 cup sugar
- 1/4 cup thinly sliced peeled ginger
- 4 green cardamom pods
- 3 whole star anise
- 6 clementines or mandarin oranges
- 1/2 cup pomegranate seeds (optional)
WHITE BEAN DIP
By BobD
Put the beans in a food processor with the garlic, olive oil, salt, pepper, and cumin
- 8 SERVINGS
- Serve as a dip for breadsticks, pita or other bread, or raw vegetables.
- 2 cups drained cooked or canned cannellini or other white beans, still moist and liquid reserved
- 2 garlic cloves, peeled, or to taste
- 1/4 cup extra-virgin olive oil, plus oil for drizzling
- Salt
- black pepper to taste
- 2 teaspoons ground cumin, or to taste
- Fresh lemon juice to taste
- 1/4 cup chopped shallot, red onion, or scallion for garnish, optional