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Recipes
Soy Milk-Arborio Rice Pudding with Poached Figs
By BobD
In a medium nonstick skillet, combine the port with the sugar, orange zest, cloves, bay leaf and 1 cup of water and...
- 1/4 cup ruby port
- 2 tablespoons sugar
- Four 3-inch-long strips of orange zest
- 5 cloves
- 1 bay leaf
- 8 fresh figs, stemmed
- Pinch of salt
- 1 cup water
- 1/2 cup arborio rice
- 2 cups plain soy milk
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
OLIVE BRINED PORK TENDERLOIN w/S-POT GRATIN
By BobD
1. Combine the olive brine, water, brown sugar and garlic head; stir to dissolve the sugar
- Pork tenderloins 2 each
- Olive brine 1 qt
- Water 1 qt
- Brown sugar 1 C
- Garlic head 1/2 each
- Rosemary sprigs 2 each
- Garlic, chopped 1 TBS
- Flat-leaf parsley, chopped 2 TBS
- Oregano, chopped 2 TBS
- Lemon juice 4 TBS
- Extra virgin olive oil 1 C
- Salt and freshly ground black pepper to taste
- Sweet potato gratin as needed
Pork with Arugula, Prosciutto and Tomatoes
By BobD
In a very large skillet, heat the olive oil
- 2 tablespoons olive oil
- 5 ounces thinly sliced prosciutto, finely chopped
- 2 large garlic cloves, minced
- 1 1/2 pounds pork tenderloin, cut into 1-inch-thick medallions
- Salt and freshly ground pepper
- 2 tablespoons balsamic vinegar
- 1 pound arugula, stems discarded and leaves chopped
- 1 pound plum tomatoes, chopped
FETTUCCINE w/CREAMED CORN & BACON
By BobD
Boil fettuccine in a large pot of salted water until cooked (10-12 minutes)
- 1 lb. fettuccine
- 4 slices bacon
- 1/2 cup sliced mushrooms
- 1 (5 oz.) can creamed corn
- 2 medium zucchini
- 1/2 cup heavy cream
- 3 spring onions, chopped
- 1/3 cup grated Parmesan cheese
ROASTED VEGGIE FAGIOLI SOUP w/WINTER PESTO
By BobD
Combine the onion, garlic and olive oil in a large soup pot over medium-low heat and cook until tender, about 8 min...
- THE WINTER PESTO:
- 1 white onion, peeled and minced
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 cup white fagioli beans, soaked in cold water overnight and drained
- 2 quarts roasted vegetable broth (see recipe above)
- 1 teaspoon salt, plus more to taste
- 3/4 teaspoon fresh ground black pepper, plus more to taste
- 2 carrots, peeled and diced
- 1 celery root, peeled and diced
- 1 turnip, peeled and diced
- 1/2 pound fusilli
- 1 tablespoon Sherry vinegar
- 2 tablespoons Parmesan cheese
- 3 tablespoons minced fresh sage
- 3 tablespoons minced fresh rosemary
- 3 cloves roasted garlic
- 2 sun-dried tomatoes, packed in oil
- 1/4 teaspoon capers
CHOCOLATE RAISINS
By BobD
Put raisins and dates through a food chopper or process briefly in a food processor
- 1 cup raisins
- 1 cup dates, pitted
- 1 tsp. grated orange zest
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla
- 1/2 lb. dipping chocolate
Stovetop Chicken and Dumplings
By BobD
- 2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1/4 cup finely diced carrot
- 1/4 cup finely diced celery
- Salt and freshly ground pepper
- 1 cup plus 2 tablespoons all-purpose flour
- 3/4 cup dry white wine
- 1 1/4 cups low-sodium chicken broth
- 3 cups shredded rotisserie chicken
- 2 tablespoons chopped flat-leaf parsley leaves
- 1 tablespoon baking powder
- 1 tablespoon finely chopped chives
- 1 cup buttermilk
- 1 large egg, beaten
HOMEMADE BAKING POWDER
By BobD
Sift together cream of tartar and baking soda 3 times, then transfer to a clean dry jar and seal tightly
- 1/3 CUP
- Edna Lewis trained Peacock's palate to detect the metallic undertones that commercial baking powders can impart, and he's never looked back. Here's their formula.
- 1/4 cup cream of tartar
- 2 tablespoons baking soda
FAVA BEAN PUREE
By BobD
1. Bring a large pot of salted water to a boil
- You find variations on this fava bean purée in Southern Italy, the Middle East and Morocco. This one, from Apulia, is the simplest. The purée should have the texture of hummus.
- 4 pounds fava beans, shelled
- Salt to taste (about 1 teaspoon)
- 1 garlic clove, mashed in a mortar and pestle with 1/4 teaspoon salt
- 1/3 to 1/2 cup extra virgin olive oil
- Imported black olives for garnish
Smoked haddock fish dip with radish salad and taro chips
By BobD
1. Combine cream cheese and yogurt and mix until smooth
- Cream cheese, room temperature 6 Oz
- Yogurt, plain 2 Oz
- Smoked haddock, skinned 8 Oz
- Lemon, zest and juice of 1 each
- Salt as needed
- Easter egg radish bunch, thinly sliced 1 each
- Extra-virgin olive oil 0 as needed
- Pickled radish 4 TBS
- Pine nuts, toasted 1/4 C
- Dill sprigs as needed
- Taro root chips 8 Oz