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Recipes
SWISS CHARD & MOZZARELLA SALAD
By BobD
Tear chard leaves from ribs in large pieces
- 4-6 SERVINGS
- 1 3/4 lb Swiss chard
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, finely chopped
- 1 1/2 tablespoons fresh lemon juice
- 10 oz chilled lightly salted fresh mozzarella, coarsely grated (about 1 1/2 cups)
CHERRY TOMATOES w/TOASTED TOPPING
By BobD
Preheat broiler to very hot
- 36 firm but ripe cherry tomatoes, about an inch in diameter
- 1/2 cup mayonnaise
- 1 1/2 tablespoons bread crumbs
- 2 teaspoons finely minced chives
- Freshly ground black pepper to taste
AMARANTH PORRIDGE
By BobD
Combine the amaranth and water in a small saucepan, and bring to a boil
- 1/2 1/2 1/2 cup amaranth
- 1 1/2 1 1/2 1/2 cups water
- 1/4 1/4 to cup milk, almond milk or rice milk (more to taste)
- 2 2 2 teaspoons maple syrup or brown sugar or, if available, Mexican piloncillo
- Pinch Pinch of salt
MUSHROOM & FRESH HERB SALAD
By BobD
Note: For best results, place the cleaned herb leaves in a Pyrex measuring cup and chop by cutting with scissors, p...
- Use a selection of sweet- and sharp-tasting herbs, such as tarragon, chervil, parsley, wild arugula and dill, for this fresh-tasting salad. Slice the mushrooms as thin as you can.
- 1/2 pound large, firm mushrooms, trimmed and very thinly sliced
- 2 tablespoons fresh lemon juice
- 1 teaspoon balsamic vinegar
- 2 cups fresh herb leaves, such as parsley, tarragon, chervil, dill, chives, wild arugula (see note), all coarsely chopped (1 cup chopped herbs)
- 1/4 cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 ounce shaved Parmesan
SousChefSeries 2012
By BobD
directions 1. Preheat the oven to 375°
- purpose flour 1/4 cup packed light brown sugar Pinch kosher salt 4 tablespoons unsalted butter, cut into small cubes Mousse 8 ounces fat
- free fromage blanc 4 ounces goat’s
- milk cheese (chèvre) 1/4 cup granulated sugar 1 vanilla bean, split and seeds scraped 1 teaspoon vanilla extract
East-Meets-West Wings
By BobD
Nick Podesta and Jason Freiman put an Asian spin on chicken wings, the all-American bar snack, by coating them in a...
- 12 chicken wings
- 2 tablespoons vegetable oil
- Salt and freshly ground pepper
- 3/4 cup rice vinegar
- 1/2 cup light brown sugar
- 1/4 cup soy sauce
- 1 1/2 tablespoons sweet Asian chile sauce
- 1 1/2 teaspoons Sriracha chile sauce
- 2 tablespoons minced fresh ginger
- 2 scallions, sliced
- 1 tablespoon toasted sesame seeds
LIMONCELLO TIRAMISU
By BobD
Directions: Whip whites and ½ cup sugar until stiff peaks form Mix yolks with remaining sugar, add marscapo...
- Ingredients: 3/4 Pasturized egg yolks
- 1 1/2 cup pasteurized egg whites
- 1 cup sugar
- zest of three lemons
- 1 1/2 tsp. Lemon oil
- 35 ladyfingers
- 2 lb. Marscapone cheese
- 4 cups Limoncello liquor
- 2 cups simple syrup
PORK RAGU MAIALINO
By BobD
1. Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat
- 1 pork shoulder, bone in, roughly 4 pounds
- Kosher salt
- 3 tablespoons olive oil
- 1 medium white onion, peeled and cut into large pieces
- 1 rib celery, cut into large pieces
- 1 small fennel bulb, trimmed and cut into large pieces
- 1 quart chicken stock (or enough to almost cover the pork)
- 3 sprigs fresh thyme
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 2 9-ounce boxes dry lasagna, broken into 3-inch shards
- 2 tablespoons fresh lemon juice
- 2 tablespoons grated grana Padano cheese
- 1 tablespoon chopped parsley
- Small handful arugula leaves, cleaned.
CARROT & SESAME DATE SHAKE
By BobD
Place all of the ingredients in a blender along with a few ice cubes if desired and blend until smooth
- You can just about chew on this nutty tasting smoothie, what with all the carrot, sesame seeds and wheat germ. The sweetness here comes from the dates and orange juice, which also contribute calcium, magnesium and lots of vitamin C.
- 1 medium carrot (about 3 ounces), peeled and coarsely chopped
- 3 fresh dates, preferably medjool, pitted
- 1 tablespoon lightly toasted sesame seeds
- 1 tablespoon wheat germ
- 1/3 cup fresh orange juice
- 2 or 3 ice cubes
Southwest Seafood Chowder
By BobD
As a native New Englander, chef Steve Sicinski loves clam chowder but prefers making a healthier version with South...
- 1/4 cup canola oil
- 1 yellow onion, coarsely chopped
- 5 garlic cloves, smashed
- 2 large ancho chiles, seeded and torn into large pieces
- 1 teaspoon fennel seeds
- 1 cup dry white wine
- One 28-ounce can crushed tomatoes
- 1 cup 2-percent milk
- 2 dozen cherrystone clams, scrubbed
- Salt and freshly ground pepper
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1 small red onion, finely chopped
- 1 celery rib, finely chopped
- 1 fennel bulb, finely chopped
- One 10-ounce package frozen corn kernels, thawed
- 1 1/2 teaspoons smoked sweet paprika
- 1 pound skinless halibut fillet, cut into 1 1/2-inch cubes
- 1 pound shelled and deveined medium shrimp
- Oyster crackers or crusty bread, for serving