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Recipes
OLIVE OIL TUNA SPREAD
By BobD
Place tuna, including the oil, in bowl of food processor
- Time: 10 minutes
- 1 6 1/2-ounce can tuna packed in olive oil (do not drain)
- 4 tablespoons unsalted butter, softened at room temperature
- Freshly grated zest of 1 lemon
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 plump fresh garlic clove, peeled
- Breadsticks, crackers or toasted slices of baguette brushed with olive oil, for serving.
CIOPPINO-STYLE ROASTED CRAB
By BobD
Preheat oven to 400°F. Heat oil in large deep ovenproof skillet or large metal roasting pan over medium heat
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 6 large garlic cloves, pressed
- 1 cup dry white wine
- 2 cups bottled clam juice
- 2 15-ounce cans chopped tomatoes in juice
- 1 cup water
- 2 bay leaves
- 1/2 cup (packed) fresh Italian parsley leaves
- 1/2 teaspoon (scant) dried crushed red pepper
- Coarse kosher salt
- 2 2-pound cooked Dungeness crabs, cleaned, quartered, cracked, or 2 pounds Alaska king crab legs
ARUGULA, CARM ONION & GOAT CHEESE SALAD
By BobD
For caramelized onions: Heat oil in heavy large skillet over medium-high heat
- Caramelized onions:
- 10 SERVINGS
- 2 tablespoons olive oil
- 1 1/4 pounds red onions, thinly sliced
- 2 tablespoons balsamic vinegar
- Candied walnuts:
- 1/3 cup (packed) golden brown sugar
- 1/4 cup water
- 2 tablespoons (1/4 stick) butter
- Large pinch of salt
- 1 1/2 cups walnut halves
- Croutons:
- 4 cups 1/2-inch cubes crustless country bread
- 3 tablespoons extra-virgin olive oil
- Salad:
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 5-ounce packages baby arugula
- 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled
PUREE OF SWISS CHARD & ROMAINE SOUP
By BobD
1. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion
- This intensely green, creamy soup without cream is like a garden in a bowl. Tarragon gives it a real flavor boost, so don’t leave it out.
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 6 cups water
- 1/2 cup rice
- 1 carrot, peeled and coarsely chopped
- 1 celery stalk, coarsely chopped
- 1/2 pound Swiss chard, stemmed, both leaves and stems washed and coarsely chopped (keep separately)
- 4 leaves romaine lettuce (use the large, tougher outer leaves)
- a handful of arugula or spinach leaves
- 1 tablespoon chopped fresh tarragon
- Salt and freshly ground pepper
- Fresh tarragon or croutons for garnish
FOOD PROCESSOR PASTA
By BobD
Put the flour in the bowl of a food processor and process for a few seconds to aerate
- Makes 1-1/2 pounds
- 3 cups all-purpose flour, plus more as needed
- 3 large eggs, lightly beaten
- 1/4 cup extra-virgin olive oil
- 1/3 cup very cold water, plus more as needed
Pork Loin crostini w/White Cheddar spread & Bourbon-apple Jelly
By BobD
1. Toast spices whole in a skillet over high heat until aromatic, then blend together in a grinder
- Coriander 1 1/2 tsp
- Fennel seed 1/2 tsp
- Black peppercorns 1 1/2 TBS
- Whole cloves 1/2 tsp
- Whole star anise 3 each
- Cinnamon sticks, 4-inch 2 each
- Salt 3/4 C, plus 1/2 tsp
- Sugar 2 C
- Fresh sage sprigs 4 each
- Fresh rosemary sprigs 4 each
- Fresh thyme sprigs 4 each
- Pork tenderloin 3 LB
- White Cheddar, sharp, shredded, softened 2 C
- Cream cheese 1 C
- White pepper 1/2 tsp
- Garlic clove 1 each
- Mustard 1 TBS
- Milk 1/2 C to 1 C
- Tart apples, stemmed, small dice 1 1/2 Lb
- Water 1 1/2 C
- Lemon juice 1 TBS
- Bourbon, boiled 1/2 C
- Sugar 2 C
- Whole wheat baguettes as needed
Classic Southern Fried Chicken
By BobD
In The Help, the character Minny reveres Crisco, calling it "the most important invention in the kitchen since jarr...
- One 4-pound chicken, cut into 8 pieces
- 2 large eggs
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 tablespoon seasoned salt, such as Lawry's
- 1 teaspoon seasoned pepper, such as Lawry's
- 24 ounces solid vegetable shortening, such as Crisco
PAN SEARED SALMON w/FENNEL & DILL SALSA
By BobD
Combine tomato, fennel, onion, dill, vinegar and 1/4 teaspoon salt in a medium bowl
- 1 large tomato, chopped
- 1 cup finely chopped fennel (about 1/2 bulb, stalks trimmed)
- 2 tablespoons minced red onion
- 2 tablespoons minced dill
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon salt, divided
- 1 pound salmon fillet, skinned (see Tip)
- Freshly ground pepper to taste
- 2 tablespoons extra-virgin olive oil
PUFF PASTRY w/GRAPPA CREAM & RHUBARB
By BobD
MAKE CUSTARD: Bring 2 cups milk with salt to a boil in a 3-quart heavy saucepan
- SERVES 8
- MILLEFOGLIE CON CREMA ALLA GRAPPA E RABARBARO
- FOR CUSTARD
- 2 1/4 cups whole milk
- 1/4 teaspoon salt
- 4 large egg yolks
- 2/3 cup sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter, cut into pieces
- 3 tablespoons grappa
- 2/3 cup chilled heavy cream
- FOR RHUBARB
- 1 1/2 lb rhubarb stalks, cut diagonally into 1 1/4-inch pieces
- 1 cup water
- 1/3 cup sugar
- 2 tablespoons grappa
- FOR PASTRY
- 1 (17 1/4-oz) package frozen puff pastry sheets, thawed
BAKED EGGS w/CREAM, SPIN & HAM
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- 1/4 cup thinly sliced country ham, finely chopped
- Scant 3/4 cup heavy cream
- 1 tablespoon finely chopped onion
- 2 tablespoons unsalted butter, divided
- 3/4 teaspoon finely chopped garlic
- 10 oz spinach, coarse stems discarded
- 8 large eggs
- EQUIPMENT: 8 (6-oz) ramekins or ovenproof teacups