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Recipes
MOROCCAN TEA BISCUITS
By BobD
Stir together sugar, butter, almonds, orange-flower water, anise seeds, extracts, and 1/4 cup sesame seeds in a lar...
- 40 COOKIES
- Take one bite of the crisp cookies known as fekkas and you're inhaling the perfumes of the Middle East: orange-flower water, anise, sesame seeds, and toasted almonds.
- 1 cup sugar
- 1 stick unsalted butter, melted
- 3/4 cup whole almonds, toasted (see Tips), cooled, and coarsely chopped
- 2 tablespoons orange-flower water
- 2 teaspoons anise seeds
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 cup plus 1 tablespoon sesame seeds, toasted (see Tips) and cooled, divided
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg beaten with 1 tablespoon water for egg wash
RICE STICKS w/WALNUT-BASIL PESTO & GR BEANS
By BobD
1. Bring a large pot of water to a boil
- 10 to 12 10 to 12 12 ounces thin rice sticks
- 1 1 1 garlic clove, peeled, green shoot removed
- 1 1/4 1 1/4 1/4 cups fresh basil leaves
- 1/4 1/4 1/4 cup parsley leaves
- 2 2 1/2 tablespoons coarsely chopped shelled walnuts, the fresher the better (about 1/2 ounce)
- to and freshly ground pepper to taste
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1/4 1/4 1/4 cup (1 ounce) freshly grated Parmesan
- 2 2 2 tablespoons freshly grated pecorino Romano (optional)
- 1/4 1/4 2-inch pound green beans, trimmed and broken into 2-inch lengths
GREEK STEWED CAULI w/RED ONION & TOMS
By BobD
Heat 3 tablespoons of the olive oil in a heavy soup pot or Dutch oven over medium heat, and add the onions
- 4 SERVINGS
- The authentic version of this Greek vegetable dish calls for twice as much olive oil. Serve it with whole grains, such as spelt, bulgur or barley.
- 1/4 cup extra virgin olive oil
- 2 medium-size red onions, halved and sliced across the grain
- Salt to taste
- 3 garlic cloves, minced
- 1 14-ounce can chopped tomatoes
- 1 medium head cauliflower, cut into florets
- 1 bay leaf
- 1 sprig rosemary
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon tomato paste dissolved in 1/2 cup water
- 1/2 cup red wine
- 8 kalamata olives, pitted and halved
- 1 to 2 tablespoons sherry vinegar or balsamic vinegar (optional)
Maple-Chipotle Hot Wings
By BobD
Preheat the oven to 500°
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried sage
- 2 pounds chicken wingettes and drumettes (see Note)
- 2 1/2 tablespoons red hot sauce, preferably Frank's Red Hot
- 2 tablespoons unsalted butter, melted
- 1 canned chipotle pepper, minced
- 2 tablespoons maple syrup
SOUPS LENTIL SOUP W/SPICY ITALIAN SAUSAGE
By BobD
Heat oil in large pot over medium-high heat
- 2 tablespoons olive oil
- 1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
- 1 large onion, chopped (about 3 cups)
- 2 large carrots, peeled, chopped (about 1 3/4 cups)
- 2 large parsnips, peeled, chopped (about 1 3/4 cups)
- 2 large celery stalks, chopped about 1 cup
- 21/2 teaspoons dried Italian seasoning blend
- 1 pound brown lentils (about 2 1/3 cups)
- 3 quarts (or more) low-salt chicken broth
- 1 5-ounce package baby spinach leaves
ROMAN RISOTTO w/RADISHES
By BobD
Make risotto: Bring broth and water to a simmer in a 3-to 4-quart saucepan
- For risotto:
- 6 cups reduced-sodium chicken broth (48 fl ounces)
- 2 cups hot water
- 3/4 stick unsalted butter, divided
- 1 medium onion, finely chopped (1 cup)
- 3 garlic cloves, finely chopped
- 1 pound Arborio rice (2 1/2 cups)
- 2/3 cup dry white wine
- 1/2 cup grated Pecorino Romano
- For radishes:
- 1 tablespoon white-wine vinegar
- 1 tablespoon extra-virgin olive oil
- 1 pound trimmed radishes, julienned
- 1 tablespoon finely chopped chives
- Accompaniment: extra-virgin olive oil for drizzling
Chocolate-Bread Parfaits
By BobD
Preheat the oven to 350°
- 8 ounces bittersweet chocolate, finely chopped
- 1/2 cup hot brewed espresso or very strong coffee
- 2 tablespoons sugar
- 2 tablespoons dark rum
- 1/2 pound white Pullman breadcrust removed, bread cut into 1-inch cubes (6 cups)
- 1 1/2 cups heavy cream
- 1 cup sliced almonds (4 ounces)
BRAISED & GRILLED BREAST OF LAMB
By BobD
The day before you are planning to serve the lamb, trim all surface fat from it
- 1 breast of lamb
- 5 tablespoons olive oil
- 1 carrot, peeled and chopped
- 1 rib celery, chopped
- 1 small onion, chopped
- 2 cloves garlic, crushed
- 3 sprigs parsley
- 1 sprig thyme
- 1 bay leaf
- 6 peppercorns
- 1/2 cup dry white wine
- 5 to 6 cups chicken stock or white veal stock
- 2 tablespoons white wine vinegar
- 1 tablespoon finely chopped Nicoise black olives
- 1 tablespoon minced red onion
- 1 teaspoon minced fresh chives
- 1 tablespoon minced sweet red pepper
- 1 bunch mache, rinsed and dried
Sausage and Cheese Manicotti
By BobD
For a lighter version of this dish, use savory crepes instead of the store bought, dry manicotti
- 12 ounces Italian sweet sausages with fennel seeds (about 3 1/2 sausages)
- 1/2 cup finely chopped onion
- 1/2 cup dry white wine
- 1 28-ounce can Italian plum tomatoes with basil
- 1/8 teaspoon dried crushed red pepper
- 8 large fresh basil leaves, slivered
- 2 cups fresh whole-milk ricotta cheese or one 15-ounce container whole-milk ricotta cheese
- 1 cup 1/4-inch cubes mild imported provolone cheese (provola) or sharp domestic provolone cheese
- 2 tablespoons plus 3/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon coarsely ground black pepper
- 1 pound manicotti (large tubular pasta)
- 1 tablespoon olive oil
Stir-Fried Noodles with Chanterelles
By BobD
- 8 ounces chow mein noodles
- 1/4 cup canola oil
- 9 ounces chanterelles, thickly sliced (2 cups)
- Salt and freshly ground pepper
- 4 large eggs, beaten
- 2 tablespoons unsalted butter
- 1 scallion, halved lengthwise and cut crosswise into 3-inch lengths
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon chile oil or Chinese chile sauce