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Recipes
SEARED TUNA w/OLIVE TAPENADE VIN & ARUGULA
By BobD
Mix tapenade, onion, basil, 5 tablespoons oil, vinegar, and lemon peel in medium bowl; season with salt and pepper
- 4 SERVINGS
- Mixed-olive tapenade is available in the refrigerated deli section of many supermarkets. Use a version that is chopped, not smooth.
- 1/2 cup chopped mixed-olive tapenade
- 1/2 cup chopped red onion
- 1/2 cup chopped fresh basil
- 5 tablespoons extra-virgin olive oil plus additional for brushing
- 1/4 cup white balsamic vinegar
- 2 teaspoons finely grated lemon peel
- 8 1/2 -inch-thick diagonal baguette slices
- 4 6-ounce ahi tuna steaks (each about 3/4 to 1 inch thick)
- 4 cups (packed) baby arugula
OLIVE OIL CAKE w/CANDIED ORANGE
By BobD
For candied orange and syrup: Line a baking sheet with parchment paper
- Candied orange and syrup:
- 1 cup sugar
- 3/4 cup orange blossom honey
- 3 tablespoons green cardamom pods, crushed
- 1 small orange, thinly sliced
- Cake:
- 1/2 cup olive oil plus more for brushing
- 1 cup all-purpose flour
- 1/2 cup semolina flour (pasta flour)
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cardamom
- 1/2 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1/2 cup sugar, divided
- 3 large eggs, separated
- 2/3 cup plain whole-milk yogurt
- 1 1/2 teaspoon grated orange zest
- 1 teaspoon vanilla extract
- Chopped unsalted pistachios, lightly toasted
- Special equipment: 9"-diameter springform pan
PERFECT COLD OVEN POUND CAKE
By BobD
You'll need a 16-cup tube pan or angel food cake pan for this recipe; if not using a nonstick pan, make sure to tho...
- 12 SERVINGS
- A 100-year-old recipe claims that starting in a cold oven yields a pound cake that is especially tall and boasts a crisp crust.
- 3 cups cake flour
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 20 tablespoons (2 1/2 sticks) unsalted butter , softened
- 2 1/2 cups sugar
- 6 large eggs
THE NANTUCKET
By BobD
Mix capers, scallions, and Cream Cheese until smooth
- 4 SERVINGS
- Made with Wisconsin Aged Cheddar, Cream Cheese, and lox on country French bread.
- 4 tablespoons capers, rinsed and drained
- 4 scallions, thinly sliced
- 4 ounces Wisconsin Cream Cheese
- 8 slices country French bread or focaccia
- 4 slices Wisconsin Aged Cheddar
- 8 ounces lox or smoked salmon, thinly sliced
- 2 large dill pickles, sliced
- 6 tablespoons butter, at room temperature
RABBIT w/ONIONS
By BobD
Using a food processor, mince the pancetta, garlic, sage, and 2 tablespoons of the olive oil into a fine-textured p...
- Should you have any leftovers, do what I do: shred the meat off the bones back into the sauce, and freeze. It will be a great dressing for pasta when you are late and tired and want a quick, delicious meal.
- 3 3 3 ounces pancetta, thickly sliced, or prosciutto ends
- 4 4 4 plump garlic cloves, peeled
- 2 2 to 8 loosely packed fresh sage leaves, (6 to 8 large leaves)
- 6 6 6 tablespoons extra-virgin olive oil
- 6 6 3 1/2 rabbit legs or a whole rabbit, about 3 1/2 pounds, cut into serving pieces
- 1 1 1 teaspoon kosher salt
- 2 2 2 tablespoons all-purpose flour
- 1/2 1/2 1/2 cup white wine
- 1 1 1 tablespoon red-wine vinegar
- 1/2 1/2 1/2 cup chicken broth, or water
- 1 1 1 pound cipolline onions, peeled
- 2 2 2 tablespoons small capers, drained
Chicken Breasts with Apricot-Onion Pan Sauce
By BobD
After sautéing chicken breasts, Melissa Rubel Jacobson adds diced onions and white wine to sweep up the delicious ...
- 3 1/2 ounces dried apricots
- 4 skin-on boneless chicken breasts (9 ounces each)
- Salt and freshly ground pepper
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, thinly sliced
- 2 thyme sprigs
- 1 bay leaf
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 2 tablespoons apricot preserves
- 1 tablespoon unsalted butter
FRISEE & RADISH SALAD w/HAZELNUT DRESSING
By BobD
Heat 1 Tbsp oil in a small skillet over medium heat until it shimmers
- 4-6 SERVINGS
- 1/4 cup vegetable oil, divided
- 1/2 cup hazelnuts (2 oz), coarsely chopped
- 4 bacon slices
- 1 tablespoon Sherry vinegar or red-wine vinegar
- 1 tablespoon fresh lemon juice
- 2 small heads frisee(about 10 oz total)
- 4 medium radishes, thinly sliced
Frascatelli Carbonara
By BobD
At Union Square Cafe, executive chef Michael Romano tops homemade frascatelli, a dense spaetzle-like pasta, with a ...
- 1 tablespoon extra-virgin olive oil
- 6 ounces pancetta, sliced 1/4 inch thick and cut into 1-inch strips
- 1 cup heavy cream
- Freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated pecorino cheese, plus more for serving
- 1 large egg yolk
- Cold water
- 2 tablespoons kosher salt
- 1 pound semolina flour (2 1/2 cups)
BLACK PEPPER SHRIMP w/BLACK EYED PEAS
By BobD
MAKE BLACK-EYED PEAS: Cook bacon in a 12-inch heavy skillet over medium heat until browned but not crisp
- 6 SERVINGS
- Lowcountry-style dinner-shrimp with saucy black-eyed peas and smoky bacon.
- FOR BLACK-EYED PEAS
- 4 bacon slices
- 4 scallions, chopped
- 1 medium carrot, finely chopped
- 1 celery rib, finely chopped
- 1/2 medium green bell pepper, chopped
- 2 large garlic cloves, finely chopped
- 2 Turkish bay leaves or 1 California
- 1 teaspoon dried thyme
- 1/8 teaspoon hot red-pepper flakes
- 2 (15-oz) cans black-eyed peas, rinsed and drained
- 1 3/4 cups reduced-sodium chicken broth
- FOR SHRIMP
- 3 tablespoons extra-virgin olive oil
- 1 lb large shrimp, peeled and deveined
- 3 large garlic cloves, finely chopped
- 1/2 cup dry white wine
BRAISED SHORT RIBS
By BobD
1. Season the short ribs with salt, pepper and the thyme
- 5 pounds beef short ribs, cut into individual ribs
- Salt and freshly ground black pepper
- 2 teaspoons dried thyme
- 1/4 cup extra-virgin olive oil
- 2 medium yellow onions, chopped
- 2 medium carrots, chopped
- 1 stalk celery, chopped
- 2 garlic cloves, crushed
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 6 cups beef broth
- 1/2 pound pearl onions, peeled and left whole
- 1 sprig fresh rosemary
- 1 bay leaf