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Recipes
WARM FRISEE SALAD w/POACHED EGGS
By BobD
MAKE SAUCE: Cook shallots in 1 tablespoon butter in a heavy medium saucepan over medium heat, stirring, until go...
- 4 SERVINGS
- WARM FRISEE-LARDON SALAD WITH POACHED EGGS IN RED-WINE SAUCE
- Frisee with its slightly bitter flavor and sturdy but delicate texture, stands up beautifully to the rich, concentrated sauce and the warm poached egg.
- FOR SAUCE
- 1/2 cup chopped shallots
- 1 1/2 tablespoons unsalted butter, divided
- 1 teaspoon tomato paste
- 1 (750-ml) bottle dry red wine
- 2 garlic cloves, chopped
- 4 thyme sprigs
- 1 large parsley sprig
- 1 Turkish or 1/2 California bay leaf
- 1 (1/4-lb) piece slab bacon, cut crosswise into 1/4-inch sticks (lardons)
- 2/3 cup veal demi-glace (see shopping list, below) or 2 tablespoons demi-glace concentrate plus 1/2 cup water
- 1/2 tablespoon all-purpose flour
- FOR EGGS AND TOASTS
- 8 (1/2-inch-thick) baguette slices
- 1 tablespoon olive oil
- 1 garlic clove, halved
- 1 teaspoon distilled white vinegar
- 8 large eggs
- FOR SALAD
- 1/2 lb frisee trimmed and torn into pieces (4 cups)
- 1 teaspoon distilled white vinegar
- 2 teaspoons olive oil
RADICCHIO RISOTTO
By BobD
1. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the po...
- 4 SERVINGS
- 2 quarts well seasoned chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- 1 1/2 cups arborio or carnaroli rice
- 1 to 2 garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- 1/2 cup red wine or dry white wine, such as pinot grigio or sauvignon blanc
- 2 medium heads radicchio or 4 or 5 purple Belgian endives, quartered, cored and cut crosswise in thin slivers
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 2 tablespoons minced flat-leaf parsley
SEAFOOD STEW w/CABBAGE & CARROTS
By BobD
Boil clam juice, onion, Riesling, garlic and thyme in heavy Dutch oven 15 minutes
- 2 SERVINGS
- This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white
- 1 1/2 cups bottled clam juice
- 1 cup chopped onion
- 1/2 cup Riesling wine
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 12 clams, scrubbed
- 10 ounces orange roughy fillets, cut into 1-inch pieces
- 6 large uncooked shrimp, peeled, deveined
- 6 large sea scallops
- 1/3 cup whipping cream
- 3 tablespoons unsalted butter
- 4 cups thinly sliced green cabbage (about 1/2 medium head)
- 1 large carrot, peeled, grated
POTATO PARSNIP PANCAKES w/SMOKED SALMON
By BobD
Mix creme fraiche, horseradish and 1 tablespoon parsley in small bowl
- 4 SERVINGS
- 6 tablespoons creme fraiche or sour cream
- 2 tablespoons prepared white horseradish
- 2 tablespoons chopped fresh parsley
- 3/4 pound russet potatoes, peeled
- 1/2 pound parsnips, peeled
- 1/2 cup finely chopped onion
- 3 tablespoons chopped chives
- 1 large egg, beaten to blend
- 4 tablespoons olive oil
- 12 thin slices smoked salmon (about 6 ounces)
ROASTED PEKIN DUCK w/SHALLOT CONFIT
By BobD
1. Put the whole duck in a pan
- 4 SERVINGS
- Roasted Peking Duck with Shallot Confit, Asparagus, Shitake and Lily Bulb Stir Fry
- • 1 Whole Pekin Duck
- • 4 garlic cloves
- • 2 shallots, peeled
- • Thyme sprigs
SPROUTED BROWN RICE w/CARROT & HIJIKI
By BobD
Sprouted brown rice is a packaged product that you can find in natural foods stores with other packaged grains
- Julienne carrots with hijiki seaweed is a traditional Japanese combination. The seaweed is soaked and simmered before cooking with the carrot and aromatics.
- 1/2 ounce (about 1/2 cup) dried hijiki
- 1 tablespoon soy sauce, preferably tamari (more to taste)
- 2 teaspoons mirin
- 1 tablespoon peanut oil or canola oil
- 1/2 pound firm tofu, cut in 1/2-by-1-inch dominoes
- 1 tablespoon plus 1 teaspoon shredded or minced ginger
- 1/2 pound (2 large) carrots, cut in 2- or 3-inch long julienne
- Salt to taste (optional)
- 1 1/2 tablespoons toasted sesame seeds
- 3 cups cooked sprouted brown rice
- 1 tablespoon dark sesame oil
Lamb Pita Pockets with Tomato-Ginger Compote
By BobD
City Winery chef Andres Barrera slow-roasts lamb until tender, then stuffs it into warm pitas along with pickled re...
- Finely grated zest of 2 lemons
- 1 tablespoon dried oregano
- 2 teaspoons freshly ground pepper
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- Kosher salt
- Four 1-pound lamb shanks
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, thinly sliced
- 2 tablespoons red wine vinegar
- 1/2 cup water
- 6 warmed pita breads, halved
- Tomato-Ginger Compote, for serving
- 4 ounces feta cheese, crumbled (1 cup)
ROASTED LEG w/HERBED TOMATOES
By BobD
1. Remove the netting from the boneless leg of lamb and lay the meat out on a clean work surface
- 6 SERVINGS
- If you are using the boneless leg of lamb, just cut down the cooking time by 10 minutes.
- • 1 Boneless Leg of Lamb
- • Salt and freshly ground black pepper to taste
- • 1 garlic clove - quartered
- • 2 tablespoons olive oil
- • 1 1/2 teaspoons dried Greek oregano
- • 1/2 cup dry white wine
- • 2 1/2 cups chicken stock
- • Marinated Tomatoes (recipe follows)
- • Herbed Bread Crumbs (recipe follows)
WINTER SQUASH SOUP w/FRIED SAGE
By BobD
Preheat the oven to 375F. Halve the squash and scoop out the seeds
- 4-6 SERVINGS
- Although the soup is good without it, the cheese adds a flavor note that punctuates the natural sweetness of the squash.
- 2 1/2 to 3 pounds winter squash
- 1/4 cup olive oil, plus extra for the squash
- 6 garlic cloves, unpeeled
- 12 whole sage leaves, plus 2 tablespoons chopped
- 2 onions, finely chopped
- Chopped leaves from 4 thyme sprigs or 1/4 teaspoon dried
- 1/4 cup chopped parsley
- Salt
- freshly milled pepper
- 2 quarts water or stock
- 1/2 cup Fontina, pecorino, or ricotta salata, diced into small cubes
Herb-Crusted Pork Roast with Ginger-Fig Compote
By BobD
Loin, one of the leanest cuts of pork, is also one of Jan Birnbaum's favorite roasts
- 6 large garlic cloves, smashed and chopped
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 2 teaspoons whole-grain mustard
- 1 teaspoon dried lavender
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- One 1 1/2-pound boneless pork loin roast
- 1 cup water
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- One 1-inch piece of fresh ginger, peeled and very thinly sliced
- 6 allspice berries, cracked
- 6 black peppercorns, cracked
- 8 dried figs, left whole
- Salt and freshly ground pepper
- 1/4 cup raisins
- 1/2 cup dry red wine
- 3/4 cup low-sodium chicken broth