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Recipes
FRESH PLUM TOMATO SAUCE
By BobD
Pass the tomatoes through a food mill fitted with the fine disc
- Makes 6 servings
- 3 pounds ripe fresh plum tomatoes, peeled and seeded or one 35 ounce can of peeled Italian tomatoes, seeded and lightly crushed, with their liquid
- 1/4 cup extra virgin olive oil
- 1 small onion, chopped (about 1/3 cup)
- 1/4 cup finely chopped carrots
- 1/4 cup finely chopped celery
- 4 fresh bay leaves or 2 dried bay leaves
- Salt
- Peperoncino (crushed red pepper) to taste
Veal-and-Mushroom Meat Loaf with Bacon
By BobD
The original version of this recipe from Dine with Your Friends, published in 1936 by the Women's Faculty Club of N...
- 4 tablespoons unsalted butter
- 1/2 pound white mushrooms, cut into 1/2-inch dice
- Salt and freshly ground pepper
- 1 medium onion, minced
- 1 medium green bell pepper, minced
- 2 1/2 pounds ground veal (not too lean)
- 1 cup oyster crackers, crumbled
- 1/4 cup ketchup
- 1/4 cup drained prepared horseradish
- 1/2 pound lean thick-cut bacon, trimmed of fat and coarsely chopped plus 4 thick-cut slices, halved crosswise
- 1 large egg, lightly beaten
- 1 tablespoon all-purpose flour
- 1 cup sour cream
OATMEAL, FIG & WALNUT BARS
By BobD
For crust: Position rack in top third of oven and preheat to 350F
- Filling:
- Yield: Makes 48 bars
- 2 cups chopped stemmed dried figs (10 to 11 ounces)
- 1 cup water
- 6 tablespoons sugar
- Pinch of salt
- 1 1/2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup walnuts, toasted, coarsely chopped
- Crust:
- Nonstick vegetable oil spray
- 1 3/4 cups old-fashioned oats
- 13/4 cups all purpose flour
- 1 1/4 cups (packed) dark brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) chilled vegan "butter" (such as Earth Balance) or margarine, cut into 1/2-inch cubes
- 1 cup powdered sugar
Wild Mushroom Soup with Parmesan Toasts
By BobD
Grace Parisi created this recipe almost by accident
- 6 slices bread, cut from a long country or sourdough loaf
- Extra-virgin olive oil
- 1/4 cup freshly grated Parmesan cheese
- Paprika
- 1 quart chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 1 tablespoon snipped chives
- Wild Mushroom Ragout
LEMON SORBETTO w/WATERMELON
By BobD
Stir together anisette and sugar in a large bowl
- Lemon Sorbetto with Watermelon and Anisette
- Yield: Makes 4 servings
- 3 tablespoons anisette (anise liqueur)
- 1 tablespoon sugar
- 1 (2-pound) wedge chilled watermelon
- 1 tablespoon chopped mint
- 1 pint lemon sorbetto (sorbet) or Italian ice
- Equipment: a 1-inch melon-ball cutter
- Garnish: mint sprigs
CHERRY BENJAMIN
By BobD
Blend all ingredients but whipped cream in a powerful blender
- Ginger liqueur 1 Oz
- Cherry syrup 1 Oz
- Licor 43 1/2 Oz
- Vanilla ice cream, 6-oz scoop 1 each
- Whipped cream as needed
THE BAVARIA
By BobD
Place potatoes in pot and cover with cold water; add kosher salt
- 4 SERVINGS
- An exquisite offering featuring Wisconsin Edam, knackwurst, and sauerkraut on dark rye bread.
- 4 small red potatoes
- 1 tablespoon kosher salt
- 3 tablespoons canola oil
- 4 knackwurst sausages
- 1 yellow onion, sliced about 1/8" thick
- Salt and pepper
- 8 tablespoons butter, at room temperature
- 8 slices dark rye bread
- 16 slices Wisconsin Edam cheese
- 8 ounces prepared sauerkraut
- 1/2 cup whole-grain beer mustard or other whole-grain mustard
PHEASANTS SPANISH STYLE
By BobD
1. Season pheasants inside and out with salt and pepper
- 4 SERVINGS
- Delicate meat becomes fall-off-the-bone tender. The pan juices are blended with sprinkle of unswtnd chocolate & minced parsley. You won’t taste chocolate-deepen flavors.
- • 4 baby pheasants, 1 1/4 pounds each, wing tips folded under, giblets and neck removed, patted dry
- • Salt and freshly ground black pepper to taste
- • Flour for dredging, plus 1 tablespoon flour
- • 3 to 4 tablespoons olive oil
- • 20 pearl onions, peeled, with an X cut in each root end
- • 2 cloves garlic, thinly sliced
- • 1/4 cup dry white wine
- • 1 cup chicken stock
- • 2 teaspoons finely grated unsweetened chocolate
- • 2 tablespoons finely chopped flat-leaf parsley
- • 1 lemon, ends sliced off, cut lengthwise into 8 wedges
- Be sure to squeeze lemon juice over the birds to complete the complex flavor spectrum. A spicy Zinfandel or Merlot would be an excellent choice. Serve over barley or rice pilaf.
CHEESECAKE w/MINTED BLACKBERRIES
By BobD
MAKE CRUST: Preheat oven to 350F with rack in middle
- 8-10 SERVINGS
- FOR CRUST
- 3/4 stick unsalted butter, softened
- 1/2 cup packed light brown sugar
- 3/4 cup all-purpose flour
- 1/2 cup blanched almonds, finely chopped
- FOR FILLING
- 3 (8-oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 cup half-and-half
- 3 large eggs
- EQUIPMENT: a stand mixer fitted with paddle attachment
- ACCOMPANIMENTS: minted blackberries, corn ice cream
TIELLA de GAETA
By BobD
Trim off the base of the escarole, separate the leaves and discard any that are wilted or blemished
- For the tiella dough:
- Driving north from Naples to Rome, you are bound to come to Gaeta and you should make a point of sampling some tiella there.
- Tiella is made in Naples and throughout Italy, but it is a specialty in Gaeta, a beautiful seaside town on the border of Campania (Naples) and Lazio (Rome).
- So what is tiella? It is a thin-crusted deep dish pizza, stuffed with different combinations of vegetables, fish, escarole, broccoli rabe, octopus and olives, ricotta and Swiss chard, artichokes and any vegetable that is in season.
- It is topped and sealed with the same dough and baked until golden.
- 2 teaspoons dry yeast
- 1/4 cup warm water
- 1 1/2 cups all-purpose flour, plus more for handling the dough
- 1 1/2 cups semolina flour
- 1 teaspoon coarse sea salt or kosher salt
- 3/4 cup cool water, plus more if needed
- 5 tablespoons extra-virgin olive oil, plus more for the bowl
- Tiella Filling of Escarole, Olives, and Capers:
- 2 pounds or more escarole
- 6 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons chopped garlic
- 1/3 cup small capers, drained
- 1/3 cup Gaeta olives, pitted
- 1/2 teaspoon peperoncino flakes, or to taste
- 1/2 teaspoon coarse sea salt or kosher salt