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Recipes
PUNGENT PARSLEY & CAPER SAUCE
By BobD
1. Combine the bread and vinegar, and toss together
- This irresistible sauce is a variation of Italian salsa verde, which is often served with cold meat. This sauce also goes well with grains, vegetables and fish, or it can simply be spooned onto bread.
- 1 ounce Italian or French bread, crusts removed
- 2 tablespoons red wine vinegar, Champagne vinegar or sherry vinegar
- 1 garlic clove, halved, green shoot removed
- 1 cup, tightly packed, flat-leaf parsley leaves
- 1 tablespoon mint or basil leaves
- 2 tablespoons capers
- 1 hard-boiled egg yolk
- 3/4 cup extra virgin olive oil
- Salt and freshly ground pepper
SMOKED MUSSEL RISOTTO
By BobD
1. Heat nonstick pan while chopping whole onion
- 3 ounces whole onion ( 1/2 cup)
- Olive oil spray
- 4 to 5 cups fish stock, or mixture of fish stock and no-salt-added chicken stock
- 6 ounces smoked mussels
- 12 ounces whole yellow or red pepper
- 1 cup Arborio rice
- 1/4 cup dry white wine
- 4 tablespoons no-salt-added tomato paste.
REFRIED BLACK BEANS
By BobD
Put beans in a large heavy saucepan with enough water to cover by 3 inches
- YIELD 6 CUPS
- Seasoned with chiles, onions, and anise-scented dried avocado leaves.
- 1 lb dried black beans (about 2 1/4 cups), picked over and rinsed
- 1 large white onion, chopped, divided
- 6 garlic cloves, peeled, divided
- 1/4 oz dried Mexican avocado leaves (about 10 large)
- 10 dried chiles de ajol, wiped clean and stemmed
- 2 tablespoons extra-virgin olive oil
PROSCIUTTO ROLLS W/ASPARAGUS & ARUGULA
By BobD
Bring a pot of salted water to a boil
- 1 pound pencil-thin asparagus, trimmed
- 3 tablespoons extra virgin olive oil
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 1 bunch arugula
- 15 thin slices prosciutto (about 1/2 pound), each about eight inches long.
FRESH CAVATELLI W/EGGS & BACON
By BobD
Fill a large pot with salted water (at least 6 quarts water with 1 tablespoon salt), and heat to a boil
- Ingredients:
- 1/4 teaspoon kosher salt, plus more for the pasta pot
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 8 ounces slab or thick-cut bacon, cut in 1/2-inch pieces
- 5 large eggs
- 1 batch (1 1/2 pounds) fresh cavatelli or 1 pound dried pasta
- 2 cups shredded Fontina Val d'Aosta
- Recommended Equipment:
- A large pasta-cooking pot
- A heavy-bottomed nonstick skillet or sauté pan, 12-inch diameter or larger
BEEF STUFFED POTATOES
By BobD
Brown beef in 1 tbsp. butter in skillet; add the salt and pepper; set aside
- 1 lb. ground beef
- 6 tbsp. butter
- 3/4 tsp. salt
- 1/8 tsp. pepper
- 6 med. potatoes, baked
- 1/4 cup milk
- 1 small onion, minced
- 1 tbsp. parsley flakes
- 1/2 cup celery, finely chopped
- 1 can cheddar cheese soup
- 3 slices process cheese, halved
TRIPLE BERRY OATMEAL SCONES
By BobD
1. Preheat oven to 425°F
- 2 1/2 cups all purpose flour
- 3/4 cups regular or quick cooking oats 9not instant)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3 tbsp sugar, divided
- 1 tsp grated lemon or orange zest (optional)
- 6 tbsp unsalted butter, at room temperature
- 1 cup buttermilk
- 1 pkg (6 oz) Driscolls Raspberries, Blackberries or Blueberries or 1 1/2 cups coarsely chopped Strawberries
RSTD FINGERLING POTS w/DRIED FIGS
By BobD
1. Place figs in a bowl, cover with hot black tea and let cool
- Time: 40 minutes plus at least 4 hours’ soaking
- 1/2 pound dried black mission figs or other dried figs
- 1 1/2 cups brewed black tea, more if necessary
- 2 pounds fingerling potatoes
- 1 head garlic
- 5 sprigs of thyme
- 1/3 cup olive oil
- Salt and black pepper to taste.
FIG SALAD w/GOAT MILK YOGURT & CRESS
By BobD
Whisk together first 5 ingredients in medium bowl
- 1/2 cup goat's milk yogurt
- 1/2 cup soft fresh goat cheese, crumbled
- 2 teaspoons honey
- 1/2 teaspoon (scant) vanilla extract
- 2 tablespoons fresh lemon juice
- 24 ripe black Mission figs, halved lengthwise
- Fleur de sel*
- 2 bunches pepper cress or watercress, thick stems trimmed (about 4 cups)
- 1 cup (loosely packed) small mint leaves
- Extra-virgin olive oil
- 1 dried Indonesian long pepper**
Cranberry Streusel Cake
By BobD
Cranberries usually appear on the holiday table as a condiment, but here they flavor a delicious cake, topped with ...
- 1 cup all-purpose flour
- 1/2 cup plus 2 tablespoons sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, cubed and chilled
- 3 large egg yolks
- 1/2 cup sour cream
- 1 teaspoon pure vanilla extract
- 2 1/2 cups fresh or frozen cranberries (10 ounces)
- 2 teaspoons fresh lime juice
- 1 teaspoon freshly grated lime zest
- 1/4 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/4 teaspoon freshly ground black pepper
- 3/4 teaspoon cinnamon
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup light brown sugar
- 1 stick unsalted butter, cubed and chilled