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Recipes
PEA DIP WITH PARMESAN
By BobD
Put peas in a pan with just enough stock or water to come half way up their height
- 3 cups peas (frozen are fine; no need to defrost)
- 1 About 1 cup stock or water, as needed
- 3 tablespoons toasted pine nuts, roughly chopped
- 1 cup freshly grated Parmesan
- 1/2 teaspoon minced garlic
- 1/4 cup chopped fresh mint or more to taste
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper.
DANDELION TART
By BobD
1. Cut the tough stems from the dandelion greens, about 1 inch from the bottom, and wash in two changes of water
- This tart tastes rich and creamy, though there is no cream in it. When you blanch the dandelion greens, they lose some of their bitterness.
- 1 generous bunch dandelion greens, about 12 ounces
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 small onion, chopped
- 6 mushrooms, sliced (about 1 cup sliced mushrooms)
- 1 or 2 garlic cloves (to taste), green shoots removed, minced
- 4 large or extra large eggs
- 3/4 cup low-fat milk
- Freshly ground pepper
- 3/4 cup Gruy cheese, grated (3 ounces)
- 1 yeasted olive oil crust
Grandma Zerr's Apricot Kuchen
By BobD
Kuchen is a traditional German fruit- or cheese-filled yeast cake that's common in North Dakota (Nancy Olson says i...
- 1 1/4 cups whole milk
- 1 envelope active dry yeast
- 1 large egg
- 4 cups all-purpose flour, plus more for rolling
- 1/3 cup sugar
- 1 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened
- 1/4 cup all-purpose flour
- 1/2 cup sugar
- 1 1/2 cups whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 pound plump dried Turkish apricots—soaked in boiling water for 1 hour, drained and patted dry (see Note)
- 3 tablespoons unsalted butter, softened
- Pinch of cinnamon
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
Dill Pickles
By BobD
In a large, heatproof measuring cup, combine the vinegar, sugar, salt, mustard seeds, coriander seeds and dill seed...
- 1 1/2 cups distilled white vinegar
- 1/4 cup sugar
- 4 teaspoons kosher salt
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 3/4 teaspoon dill seeds
- 2 cups hot water
- 2 pounds kirby cucumbers, sliced 1/4 inch thick
- 3/4 cup coarsely chopped dill
- 3 garlic cloves, coarsely chopped
POTATO LASAGNA w/WILD MUSHROOMS & HERBS
By BobD
Preheat the oven to 300 degrees
- 4 large Idaho potatoes of equal size
- 8 ounces unsalted butter
- 3 ounces shiitake mushrooms (see note)
- 3 ounces oyster mushrooms (see note)
- 3 ounces white mushrooms
- 3 ounces chanterelles (optional)
- 1 large shallot
- 1/2 bunch parsley
- Half a bunch, or 8 ounces, celery, diced
- 2 ounces leek, diced
- 1 ounce shallots, diced
- 1 ounce onions, diced
- 1 ounce butter
- 1 cup dry white wine
- 1 clove garlic
- 1 branch fresh thyme
- Juice of 1/2 lemon
- 8 ounces butter
- 1 ounce diced tomatoes
BUFFALO GRILLED SHRIMP w/BLUE CHEESE
By BobD
Make dip: Stir together ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper
- For blue cheese dip:
- Buffalo Grilled Shrimp with Blue Cheese Dip and Celery
- 1/2 cup sour cream
- 1/4 cup finely chopped scallions
- 2 tablespoons finely chopped flat-leaf parsley
- 1/2 cup crumbled blue cheese (2 ounces)
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoon milk
- For shrimp:
- 18 jumbo shrimp (1 1/2 to 2 pounds), peeled, leaving last shell segment and tail fan attached, then deveined
- 2 tablespoons olive oil
- 1/2 stick unsalted butter, melted
- 1/4 cup hot sauce such as Frank�s RedHot
- 1/2 bunch celery, cut into 4-inch sticks
ROMAN BAKED SEMOLINA GNOCCHI
By BobD
1. In a 3- to 4-quart saucepan, combine milk, nutmeg, salt and 4 tablespoons butter
- 1 quart plus 2 tablespoons whole milk
- 1/2 teaspoon grated nutmeg
- Salt
- 6 tablespoons unsalted butter
- 1 1/2 cups semolina flour
- 1 3-ounce piece Parmigiano-Reggiano, grated
- 3 large egg yolks, lightly beaten
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, sliced
- 1 medium onion, finely chopped
- 1 14.5-ounce can chopped tomatoes
- Freshly ground black pepper.
SMOKED DUCK TOASTS w/GINGER RHUBARB
By BobD
Preheat oven to 450F. Brush 1 side of each bread slice lightly with butter, then toast on a baking sheet in midd...
- SERVES 6
- SMOKED-DUCK TOASTS WITH GINGERED RHUBARB
- 18 (1/4-inch-thick) diagonal slices of baguette (preferably sourdough)
- 1 1/2 tablespoons unsalted butter, melted
- 6 oz rhubarb stalks, trimmed and cut into 1/4-inch dice
- 1 1/2 teaspoons finely grated peeled fresh ginger
- 1/3 cup water
- 2 tablespoons plus 3/4 teaspoon sugar
- 1/4 cup mayonnaise
- 1 (3/4-lb) smoked duck breast half
- 18 fresh cilantro sprigs
QUICK CHICKEN PAELLA w/SUGAR SNAP PEAS
By BobD
Preheat oven to 400F. Mix white wine and saffron threads in small measuring cup; set aside
- 6 SERVINGS
- 1/2 cup dry white wine
- 1/2 teaspoon saffron threads
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons smoked paprika*
- 1 teaspoon freshly ground black pepper
- 6 large chicken thighs with skin and bones, excess skin and fat trimmed (about 2 1/2 pounds)
- 4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo**
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion (about 1 large)
- 4 garlic cloves, minced
- 1 1/2 cups long-grain rice
- 2 cups low-salt chicken broth
- 1 14.5-ounce can diced tomatoes in juice
- 1/4 cup chopped roasted red peppers from jar
- 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)
PENNE w/ASPARAGUS & LEMON CREAM SAUCE
By BobD
Bring a large pot of water to a boil
- Lemon zest ties all the flavors together in this light and creamy pasta. Make it a meal: Serve with a salad of sliced fresh mozzarella and cherry tomatoes tossed with a little fresh basil, balsamic vinegar and olive oil.
- 8 ounces whole-wheat penne pasta
- 1 bunch asparagus, trimmed and cut into 3/4-inch pieces
- 1 1/2 cups whole milk
- 4 teaspoons whole-grain mustard
- 4 teaspoons flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 teaspoons extra-virgin olive oil
- 3 tablespoons minced garlic
- 2 teaspoons minced fresh tarragon or 1/2 teaspoon dried
- 1 teaspoon freshly grated lemon zest
- 2 teaspoons lemon juice
- 1/2 cup grated Parmesan cheese, divided