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Recipes
Chilled Cucumber Soup with Salt-Roasted Shrimp
By BobD
Jim Burke's cucumber soup with lime, garlic and ginger is light, refreshing and restorative; his kitchen staff joke...
- 2 large English cucumbers (2 pounds total), halved lengthwise
- 3 cilantro sprigs, plus 2 teaspoons finely chopped cilantro
- 2 garlic cloves, crushed
- One 1-inch piece of fresh ginger, coarsely chopped
- 3 tablespoons plus 1 teaspoon fresh lime juice
- Kosher salt and freshly ground pepper
- 1/4 pound large shrimp
- 1 Hass avocado, cut into thin slices
- 1 teaspoon hot chile oil
PORK MEATBALLS w/ROSEMARY & TOMATO SAUCE
By BobD
Put the pork in a mixing bowl
- 3/4 pound ground lean pork
- 4 to 6 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 teaspoon finely minced garlic
- 1/4 pound mushrooms, finely chopped, about one cup
- 1 teaspoon finely chopped dried rosemary
- Salt to taste, if desired
- Freshly ground pepper to taste
- 1 cup fine fresh bread crumbs
- 1 egg, lightly beaten
- 1/4 teaspoon dried, hot red-pepper flakes
- 1/2 cup flour
- 5 cups tomato sauce, approximately (see recipe)
- 1 pound spaghetti, cooked to the desired degree of doneness
Ginger-Marinated Bulgogi-Style Chicken
By BobD
Bulgogi, the Korean classic, calls for slices of rich beef; this version uses thinly sliced chicken breast, which h...
- 1/3 cup low-sodium soy sauce
- 2 tablespoons toasted-sesame oil
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 1 teaspoon freshly ground pepper
- 3 scallions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon finely grated fresh ginger
- 2 tablespoons toasted sesame seeds
- 1 1/2 pounds chicken breast cutlets, pounded 1/3 inch thick
- Vegetable oil, for brushing
Risotto with Baby Greens
By BobD
Count Paolo Marzotto and his family love this luscious risotto made with carletti, a wild herb with the uninviting ...
- 2 quarts plus 3 cups water
- 1 large onion, sliced
- 3 medium carrots, coarsely chopped
- 1 medium leek, white and light green parts only, coarsely chopped
- 1 large celery rib, coarsely chopped
- 4 garlic cloves
- 2 bay leaves
- 2 thyme sprigs
- 2 cloves
- 5 tablespoons unsalted butter
- 1 large shallot, minced
- 6 packed cups baby greens, such as pea shoots, spinach or arugula (5 ounces)
- Salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 2 cups arborio rice
- Freshly grated Parmigiano-Reggiano cheese, for serving
PICKLED STRAWBERRY JAM
By BobD
1. In a bowl, whisk the sugar, pectin and salt to combine
- 1 3/4 cups sugar
- 1 tablespoon powdered pectin
- 1 teaspoon salt
- 3 cups strawberries, hulled
- 2 tablespoons sherry vinegar
- 1 tablespoon rice wine vinegar
- 5 coriander seeds
- 1 cardamom pod.
Linguine with Clams, Bacon, and Tomato
By BobD
Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce
- 1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
- 3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
- 1 cup bottled clam juice
- 3/4 pound chopped clams, drained (about 1 1/2 cups)
- 1/3 cup chopped flat-leaf parsley
- 3/4 teaspoon salt, more if needed
- 1/4 teaspoon dried red-pepper flakes
- 3/4 pound linguine
LAMB SPICE RUB
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
Blue Cheese-Bacon Dip
By BobD
- 7 bacon slices, chopped
- 2 garlic cloves, minced
- 2 (8-ounce) packages cream cheese, softened
- 1/3 cup half-and-half
- 4 ounces crumbled blue cheese
- 2 tablespoons chopped fresh chives
- 3 tablespoons chopped walnuts, toasted
- Grape clusters
- Flatbread or assorted crackers
GREEN TOMATO FRITTATA
By BobD
1. Core the tomatoes and slice half of them about 1/3 inch thick
- 1 pound green tomatoes
- Salt and freshly ground pepper to taste
- Cornmeal for dredging
- 3 tablespoons extra virgin olive oil
- 1/4 cup finely chopped onion
- 2 garlic cloves, green shoots removed, minced
- 1 tablespoon slivered fresh basil
- 1 tablespoon snipped chives
- 8 large eggs
- 2 tablespoons low-fat milk
SPICY SPAGHETTI w/FENNEL
By BobD
Sauté pancetta in large skillet over medium heat until pancetta is golden
- 3 oz. pancetta chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
- 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
- 1 1/2 cups low-salt chicken broth
- 4 tablespoons finely chopped fresh Italian parsley, divided
- 2 tablespoons fresh lemon juice
- 11/2 teaspoons crushed fennel seeds
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided