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Recipes
CHICKPEA & PITA CASSEROLE
By BobD
1. Drain the beans, and combine in a large pot with 6 cups of water
- There are a number of Middle Eastern preparations made with stale pita or flat bread, also known as fatta. They are comforting dishes, especially this layered casserole made with pita, chickpeas and broth, and garlicky thickened yogurt.
- 1 1/2 cups dried chickpeas, washed, picked over and soaked overnight or for six hours
- Salt to taste
- 3 pita breads, white or whole wheat
- 4 garlic cloves, split in half, green shoots removed
- 1 teaspoon cumin seeds, lightly toasted and ground
- 5 tablespoons freshly squeezed lemon juice (more to taste)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups drained yogurt
- 2 tablespoons sesame tahini
- 1 to 2 teaspoons dried mint, or 1 to 2 tablespoons chopped fresh mint
CHINESE FRIED RICE w/SHRIMP & PEAS
By BobD
1. Beat one of the eggs in a small bowl and salt lightly
- 3 3 3 large eggs
- 2 2 2 tablespoons vegetable or canola oil
- 2 2 2 garlic cloves, minced
- 2 2 2 teaspoons minced fresh ginger
- 1/2 1/2 3/4-inch pound medium shrimp, peeled, deveined and cut in 3/4-inch pieces
- 1 1 1 tablespoon dry sherry
- 5 to 6 5 to 6 6 cups cooked and cooled basmati or long-grain rice
- 1 1 1 bunch scallions, thinly sliced, white and green parts separated
- 1/2 1/2 1/2 cup cooked fresh or thawed frozen peas
- 2 2 2 tablespoons soy sauce
- 1/4 1/4 1/4 cup chopped cilantro
CARAMEL ORANGE SAUCE
By BobD
Very thinly slice 1 orange into rounds (about 1/16 to 1/8 inch thick)
- YIELD 3 CUPS
- GREAT WITH RICOTTA CHEESECAKE
- 5 navel oranges (preferably Cara Cara), divided
- 1 1/2 cups sugar, divided
- 1/4 cup water
- 2 tablespoons (1/4 stick) unsalted butter
- 1/8 teaspoon coarse kosher salt
RAGU de SALSICCE e FUNGHI PORCINI
By BobD
In a wide skillet over medium heat, warm olive oil
- 3 tablespoons olive oil
- 4 or 5 sweet Italian sausages, preferably fennel-flavored
- 1/2 clove garlic, peeled
- 1 small- or 1/2 medium-size yellow onion
- 1 rib celery
- 1/2 medium-size carrot
- 1 ounce dried funghi porcini mushrooms
- 1 28-ounce can Italian plum tomatoes
- 1 sprig fresh rosemary, or 1/2 teaspoon dried thyme
- Salt and freshly ground black pepper
PEPPERONATA
By BobD
1. Preheat the oven to 400 degrees
- 8 gypsy peppers, or mixture of red, yellow and orange peppers, about 21/2 pounds total
- 1/2 cup extra-virgin olive oil, plus more for roasting
- Kosher salt
- 2 tablespoons salt-packed capers, soaked
- 1 tablespoon tomato paste
- 1/2 red onion, diced (about 1 cup)
- 1/2 fennel bulb, cored and diced
- 1/2 teaspoon dried chili flakes
- 2 tablespoons red-wine vinegar.
VENISON & RICE STICK STIR FRY
By BobD
Slice venison into strips about 2 inches long, 1 inch wide and 1/4 inch thick
- 8 ounces venison steak
- 1/4 cup gin
- 1/4 cup canola oil
- 3 star anise
- 1 teaspoon juniper berries
- 2 unpeeled cloves garlic, lightly crushed
- 1/2 teaspoon dried thyme
- 1 small onion, quartered (with peel)
- 4 ounces rice stick noodles (available in Asian markets)
- 2 teaspoons garlic-infused oil
- 1 1/2 cups finely shredded Napa cabbage
- 1 cup bean sprouts
- 1 cup finely shredded Chinese mustard greens or bok choy leaves
- 1 to 2 tablespoons soy sauce
Orzo with Tomatoes, Feta, and Green Onions
By BobD
Whisk vinegar, lemon juice, and honey in small bowl
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 cup olive oil
- 6 cups chicken broth
- 1 pound orzo (or riso)
- 2 cups red and yellow teardrop or grape tomatoes, halved
- 1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup chopped fresh basil
- 1 cup chopped green onions
- 1/2 cup pine nuts, toasted
Eggs Baked Over Sautéed Mushrooms and Spinach
By BobD
Preheat the oven to 350°
- 1 tablespoon olive oil
- 1 large leek, white and light green parts only, cut into 1/2-inch pieces
- 1 tablespoon unsalted butter
- 1 pound white or cremini mushrooms, thinly sliced (about 6 cups)
- 1 tablespoon soy sauce
- 1/4 cup dry red wine
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 large eggs
- 4 slices of whole-grain toast
GRILLED MACKEREL/BLUEFISH w/SALSA VERDE
By BobD
Light a grill. (If you are lighting charcoal, use plenty of it
- 4 SERVINGS
- 2 pounds filleted mackerel, bluefish or other oily fish, cut into 4 pieces
- 1 ⁄8 teaspoon cayenne
- Salt
- 1 pound tomatillos, husked
- 1 jalapeño
- 1 small or ½ large red onion, sliced ½-inch thick
- ½ to ¾ cup chopped cilantro
- Canola or olive oil, for the grill.
PLUM & BERRY CRISP
By BobD
Preheat oven to 425F with rack in upper third
- SERVES 4
- FOR FILLING
- 1 1/2 lb purple plums, cut into 1/2-inch wedges
- 1 cup blueberries (5 oz)
- 1 cup blackberries (5 oz)
- 1/3 to 1/2 cup packed light brown sugar (depending on sweetness of fruit)
- FOR TOPPING
- 1 cup rolled oats
- 1/4 cup all-purpose flour
- 1/3 cup packed light brown sugar
- 1/2 stick unsalted butter, cut into bits and softened
- 1/4 teaspoon salt