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Recipes
Moscow Banh Mi
By BobD
Farmstead chicken is the star ingredient in a Moscow banh mi, a riff on a classic Vietnamese sandwich
- 4 large carrots, finely julienned
- 1 tablespoon sugar
- 3 tablespoons cider vinegar
- Salt and freshly ground pepper
- 3 tablespoons canola oil
- 1 pound beets, peeled and finely julienned
- 1/2 small red onion, cut into thin slivers
- 1/2 cup mayonnaise
- 3 tablespoons drained prepared horseradish, squeezed dry
- 1 1/2 pounds skinless, boneless chicken breasts, pounded 1/2 inch thick
- 2 baguettes
- 8 large green lettuce leaves, torn
Asparagus Risotto with Crab and Orange Gremolada
By BobD
Bring the broth and water to a simmer in a medium pot
- 1 quart canned low-sodium chicken broth or homemade stock, more if needed
- 1 1/2 cups water, more if needed
- 1 pound asparagus, tough ends snapped off and discarded, spears cut into 1/2-inch lengths, tips left whole
- 2 tablespoons butter
- 1 tablespoon cooking oil
- 1 small onion, chopped
- 1 1/2 cups arborio rice
- 1/2 cup dry vermouth or dry white wine
- 1 1/4 teaspoons salt
- 1/2 pound crabmeat, picked free of shell
- 1 teaspoon grated orange zest (from 1/2 orange)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon fresh-ground black pepper
CREAMED BROCCOLI w/PARMESAN
By BobD
Peel broccoli stems, then coarsely chop stems and florets
- 4 SERVINGS
- 1 bunch broccoli (1 1/4 lb)
- 1 cup heavy cream
- 2 garlic cloves, smashed and peeled
- 1/4 teaspoon grated nutmeg
- 3 tablespoons grated parmesan
- 1/2 teaspoon fresh lemon juice
MATZO PIZZA
By BobD
Preheat oven to 350 degrees
- 1/4 cup spaghetti sauce
- 2 matzo crackers
- 1 pinch garlic salt
- 1 pinch dried oregano
- 3/4 cup shredded mozzarella cheese
- 1 tomato, sliced
- 1/4 cup sliced black olives
SPICE RUB FOR LAMB
By BobD
Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skil...
- YIELD 1/2 CUP
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons yellow mustard seeds
- 1 teaspoon green or white cardamom pods
- 1 tablespoon kosher salt
- 2 teaspoons ground ginger
- 1 1/2 teaspoons hot red-pepper flakes
- 1 1/2 teaspoons grated nutmeg
- EQUIPMENT: an electric coffee/spice grinder
Orecchiette with Broccoli and Tomatoes
By BobD
Balsamic vinegar adds a hint of sweetness to this savory sauce
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 1/2 pounds broccoli, thick stems peeled, halved lengthwise, and cut into 1/2-inch pieces, tops cut into small florets (about 1 1/2 quarts in all)
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 2/3 cups canned diced tomatoes with their juice (one 15-ounce can)
- 1/4 cup canned low-sodium chicken broth or homemade stock
- 3/4 pound orecchiette
- 1 teaspoon balsamic vinegar
- 1/3 cup chopped fresh parsley
- 2 tablespoons butter
DEVILED EGGS w/CHIVES, DILL & CAVIAR
By BobD
1. To roast the garlic, preheat the oven to 425°, slice the top of the garlic head off and drizzle with 1 tables...
- 1 head of garlic
- 1 tablespoon extra-virgin olive oil
- 12 eggs
- 1/4 cup white vinegar
- Kosher salt
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Champagne vinegar
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh dill, plus fronds for garnish
- 1 tablespoon finely chopped fresh chives
- 2 tablespoons capers, finely chopped
- 1 ounce caviar
- Paprika, for dusting
GREEK BLACK EYED PEAS w/VEGGIES
By BobD
Cover the black-eyed peas with water, bring to a boil and then drain
- 4 SERVINGS
- 1/2 pound dried black-eyed peas, picked over and rinsed
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 1 large red bell pepper, seeded and chopped
- 1/4 cup tomato paste dissolved in 1/2 cup water
- 2 to 4 garlic cloves (to taste), minced
- 1 bay leaf
- 1 dried hot pepper, or 1/4 to 1/2 teaspoon hot pepper flakes
- 1/4 to 1/3 cup extra virgin olive oil
- 1/2 cup small pasta, such as elbow macaroni or tubettini, or small square Greek egg noodles
- 1/2 to 1 cup chopped cooked spinach or greens (optional)
- 1 to 2 tablespoons red wine vinegar, to taste
TRI TIP ROAST WITH SICILIAN HERB SAUCE
By BobD
Blend thyme leaves, garlic cloves, dried oregano, and coarse salt in mini processor until garlic is finely chopped
- The simple herb, lemon, and garlic sauce is called salmoriglio in Sicily.
- 3 tablespoons fresh thyme leaves
- 2 garlic cloves, peeled
- 1 1/2 teaspoons dried oregano
- 1 teaspoon coarse kosher salt or coarse sea salt
- 2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 well-trimmed 2 1/2- to 2 3/4-pound tri-tip beef roast
- 3 cups oak, mesquite, or hickory wood chips, soaked in water 1 hour and drained
BRAISED SHOULDER w/POTATO FENNEL PUREE
By BobD
Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish
- 8 SERVINGS
- 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon finely grated orange peel
- 1 tablespoon fennel seeds
- 1/2 teaspoon dried crushed red pepper
- 1 4- to 4 1/3-pound boneless pork shoulder (Boston butt)
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup low-salt chicken broth
- 1 1/2 pounds Yukon Gold potatoes, peeled, quartered
- 1 tablespoon extra-virgin olive oil