BobD's profile page
Recipes
SWEET & SOUR CABAGE
By BobD
Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 tsp salt
- 6 APP SERVINGS
- 1 (2-lb) head green cabbage, quartered lengthwise and cored
- 1/2 cup reduced-sodium chicken broth
- 3 garlic cloves, thinly sliced, divided
- 1 large onion, thinly sliced
- 1 tablespoon olive oil
- 1/2 lb ground beef chuck
- 1/2 lb ground pork
- 1 (28-oz) can whole tomatoes in juice
- 1/3 cup dried cranberries
- 3 tablespoons red-wine vinegar
- 1 tablespoon packed dark brown sugar
- 2 tablespoons chopped flat-leaf parsley
- ACCOMPANIMENT: steamed rice
WILD MUSH & ROASTED GARLIC CROSTINI
By BobD
For The Mushrooms In a large saute pan, heat 3 to 4 tablespoons of the olive oil and 2 tablespoons of the butter...
- 6 SERVINGS
- 1/4 About 1/4 cup extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 pound mixed wild and domestic mushrooms, such as shiitakes (stems removed), creminis, portobellos, oyster mushrooms, and chanterelles, cleaned and cut into 1-inch pieces.
- Kosher salt
- freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 1 teaspoon chopped fresh thyme
- 1/4 cup dry white wine
- 2 tablespoons chopped fresh parsley
- 12 slices of country-style bread, about 3 inches long and 1/3 inch thick
- 4 whole heads of roasted garlic, cloves squeezed to remove the softened garlic
TRADITIONAL PIZZA MARGHERITA
By BobD
Prepare the pizza dough, dividing into four portions after the first rising
- If you want a really crispy, evenly baked crust, take the time to squeeze the tomatoes of excess liquid when you make the sauce and drain the mozzarella briefly in a sieve before you put the pizzas together.
- Lidia's Pizza Dough
- 3 tablespoons extra-virgin olive oil
- coarse cornmeal
- 1 cup Lidia's Neopolitan Pizza Sauce
- 1/2 pound fresh mozzarella, coarsely grated and drained in sieve
- 20 fresh basil leaves, cut into very thin strips
HALIBUT in a SAFFRON BRINE w/SALSA VERDE
By BobD
Make the Brine. Mix the 1/4 cup of salt, quart of water, sugar, cracked white pepper and the bay leaves in a pot ...
- 1/4 1/4 1/4 cup kosher salt
- 1 1 1 T granulated sugar
- 2 2 2 bay leaves
- 1 1 1 T cracked white pepper
- A healthy pinch of saffron, crushed
- 1 1 1 qt. water
- 1 1 1 lb halibut steaks
- 1 1 1 T good-quality mustard
- 2 2 2 T tiny capers
- 2 2 2 finely chopped green onions
- 1 1 1 cup finely chopped parsley
- 2 from 2 lemons
- salt and freshly ground black pepper
- 1/2 extra-virgin olive oil, at least 1/2 cup
- 2 2 2 T lower-quality olive oil for sauteeing the fish
Greek Baked Pasta
By BobD
The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground la...
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds lean ground lamb
- 1 onion finely chopped
- 1 teaspoon dried oregano crumbled
- 3/4 teaspoon cinnamon
- ground cloves
- Salt and freshly ground pepper
- 3 cups jarred marinara sauce
- 1 pound ziti or penne
- 3 cups fresh ricotta (1 1/2 pounds)
- 4 large egg yolks
- 1/2 teaspoon ground nutmeg
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
Grilled Bread and Marinated Tomato Salad
By BobD
Grilling the bread for this panzanella (bread salad) adds a slight smokiness and crunch
- 1 garlic clove, smashed
- Salt
- 2 pounds heirloom tomatoes, cut into 1-inch pieces
- 1 small red onion, thinly sliced
- 1/4 cup red wine vinegar
- 3/4 cup extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 1 loaf country bread (12 ounces), sliced 1/2 inch thick
- 2 bunches arugula (6 ounces each), stems discarded
- 5 ounces ricotta salata, crumbled (1 1/4 cups)
CREAMY CABBAGE SOUP w/GRUYERE
By BobD
1. Heat the oil over medium heat in a large, heavy soup pot
- For garnish:
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- 1 russet potato, peeled and grated
- 3/4 pound cabbage (about 1/2 medium head), cored and shredded
- Salt to taste
- 5 cups water, chicken stock or vegetable stock
- 1 Parmesan rind
- Freshly ground pepper to taste
- 2 cups low-fat milk
- 1 cup grated Gruy cheese
- 6 1/2 -inch thick slices of French or country bread, toasted and cut into small squares
- Minced fresh chives
SOUTHWESTERN CHICKEN & DUMPLINGS
By BobD
In a large pot, heat the vegetable oil
- Chicken
- 1 tablespoon vegetable oil
- 1 chicken, cut up into breasts, wings, thighs and drumsticks (about 4
- pounds chicken pieces), carcass reserved for making stock
- 2 Anaheim chiles, chopped
- 1 medium onion, chopped
- 1 teaspoon cumin
- 1/4 cup flour
- 3 1/2 cups chicken stock or low-sodium broth
- 1/4 cup half-and-half
- Dumplings
- 1 cup all-purpose flour
- 1/2 cup fine cornmeal
- 1 tablespoon baking powder
- 3/4 cup whole milk
- 1/2 cup grated sharp cheddar cheese (about 2 ounces)
- 2 tablespoons minced chives, plus more for garnish
CHICKEN LIVER SKEWERS w/ROSEMARY
By BobD
Soak livers in milk, chilled, 1 hour
- 3/4 pound chicken livers, separated into lobes, trimmed, and rinsed
- 3/4 cup whole milk
- 8 (5-inch) sturdy rosemary sprigs
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 small radishes, thinly sliced (about 1/2 cup)
- 1 tablespoon fresh lemon juice
- Accompaniment: lemon wedges
RISOTTO w/FRESH HERBS
By BobD
1. Put your stock or broth into a saucepan, and bring it to a simmer on the stove, with a ladle nearby or in the po...
- Use a combination of sweet herbs and vivid-tasting salad greens, like wild arugula.
- 7 cups chicken stock or vegetable stock
- 4 garlic cloves, minced
- 2 cups finely chopped fresh herbs, such as parsley, tarragon, chives, chervil, dill, basil, chives and arugula (4 cups leaves)
- 2 tablespoons extra virgin olive oil
- 2/3 cup finely chopped onion or leek
- Salt, preferably kosher salt, to taste
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- Freshly ground pepper
- 1 teaspoon finely chopped lemon zest
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup freshly grated Parmesan