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Recipes
RACK OF LAMB SOUS VIDE
By BobD
Notes on Cooking Sous Vide Sous Vide (also called cryopacking or cuisine en papillote sous vide) is a method of...
- 4 APP SERVINGS
- For the Lamb
- • 2 Racks of Lamb (denuded or cap off)
- • 3 – 4 Branches Thyme or Rosemary
- • 2 cloves of Garlic (one minced and one sliced)
- • 4 oz Veal Demi Glace
- • 1 cup dry Red Wine
- • 1 Shallot minced
- • 3 tbs butter – unsalted
- • 1 tsp thyme leaves
- • Drizzle of Truffle Balsamic Vinegar
- • Salt and Pepper to taste
TURKEY & APRICOT MEATLOAF
By BobD
Preheat oven to 350F with rack in middle
- 6 SERVINGS
- 1 cup coarse fresh bread crumbs (from 2 slices white sandwich bread)
- 1/3 cup whole milk
- 2 medium celery ribs, finely chopped
- 1 medium carrot, finely chopped
- 1 medium onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon ancho chile powder
- 1/4 cup extra-virgin olive oil
- 2 lb ground dark-meat turkey
- 1/2 cup dried California apricots, finely chopped
- 1/2 cup chopped flat-leaf parsley
- 3 tablespoons apricot preserves, divided
- 1 1/2 tablespoons soy sauce, divided
- 1 tablespoon Worcestershire sauce
- 2 large eggs, lightly beaten
- 2 teaspoons water
ARUGULA SALAD w/PORCINI & PARMIGIANO
By BobD
Make shards of Parmigiano-Reggiano cheese by scraping it with a vegetable peeler
- This salad can easily become an appetizer, a lunch or a cheese course at the end of a meal. I use Parmigiano Reggiano but other cheeses such as Montasio or Pecorino Romano can be substituted.
- 2 ounces Parmigiano-Reggiano
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon juice, freshly squeezed
- salt
- freshly ground pepper
- 1/4 pound baby arugula, cleaned and spun dry
- 2 ounces fresh porcini mushrooms, wiped clean, trimmed and finely sliced
- Truffle oil
BBQ LAMB CHOPS
By BobD
Trim chops if necessary. Mix remaining ingredients in a jug/bowl
- 2 lb. of lamb chops
- 1/4 cup tomato sauce
- 2 tbsp. barbecue sauce
- 2 tsp. Worcestershire sauce
- 1 tbsp. brown vinegar
- 1 tsp. prepared English mustard
- 2 tbsp. brown sugar
Simplest Chicken-and-Leek Stew
By BobD
Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour
- 2 tablespoons extra-virgin olive oil
- 2 medium leeks, white and tender green parts only, thinly sliced
- 1/2 pound cremini mushrooms, thinly sliced
- Salt and freshly ground pepper
- 1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
- All-purpose flour, for dusting
- 1 1/2 cups chicken stock or low-sodium broth
- 1 tablespoon chopped thyme
- 2 tablespoons sour cream
- 2 teaspoons Dijon mustard
GREEK ZUCCHINI FRITTERS
By BobD
Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from...
- 8-10 SERVINGS
- 2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
- Salt
- 2 eggs
- 1/2 cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
- 1 tablespoon ground cumin
- 1 cup fresh or dry breadcrumbs, more as necessary
- Freshly ground pepper
- 1 cup crumbled feta
- All-purpose flour as needed and for dredging
- Olive oil for frying
St. Joseph's Fig Cookies
By BobD
As much as the Italians would like to claim the fig as their own, the fig has deep origins somewhere in Mesopotamia
- Glaze:
- 1/2 cup honey
- 6 tablespoons grappa or brandy
- 4 teaspoons orange juice
- 2 cups diced dried black figs
- 3 3/4 cups all-purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 6 tablespoons milk
- 2 teaspoons Lemon zest
- 1/4 teaspoon cinnamon
- 1/2 cup walnut pieces
- 1 1/2 cups confectioner's sugar
- 3 tablespoons milk, or as needed
MUSHROOM & RSTD SQUASH CANNELLONI
By BobD
Heat oven to 350 degrees. Combine squash, 1/4 cup olive oil, 5 sprigs thyme, salt and pepper, and spread in one lay...
- FOR THE FILLING:
- 1 pound butternut squash, peeled and cut into 1/2-inch dice
- 1/4 cup olive oil
- 15 sprigs thyme
- Salt and pepper
- 1/4 pound black trumpet mushrooms, rinsed
- 1/4 pound chanterelle mushrooms, rinsed
- 1/4 pound oyster mushrooms, rinsed
- 2 sticks butter (1/2 pound)
- 1 1/4 cups all purpose flour
- 2 1/2 cups whole milk, warmed
- 8 ounces mascarpone
- FOR GARNISH:
- 1/4 cup olive oil
- 2 pounds chard, washed, stems removed and coarsely shredded
- FOR ASSEMBLY:
- 1 stick butter
- 8 sheets of pasta (see recipe)
- 1 cup grated Parmesan, or more
Meyer's Lemony Broccoli and Chickpea Rigatoni
By BobD
Chef Marc Meyer's first book, Brunch, offers outrageously good recipes from his first Manhattan restaurant, Five Po...
- One 19-ounce can chickpeas, drained and rinsed
- 1/3 cup fresh lemon juice
- 3/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 1/2 pounds broccoli, cut into florets
- 1 pound rigatoni
- 5 large garlic cloves, very thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 cup freshly grated Parmesan cheese
ACORN SQUASH STUFFED w/BULGUR
By BobD
Place bulgur in a bowl. Warm orange juice and pour over bulgur
- 1/4 cup bulgur
- 1/3 cup orange juice
- 1/3 cup golden raisins
- 3 tablespoon chopped walnuts
- 4 tablespoons butter, melted
- Salt
- 2 acorn squashes (about 2 pounds)