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Recipes
RSTD CARROTS w/SALSA VERDE, OLIVES & ALMONDS
By BobD
Preheat the oven to 350˚ and place a rack in the middle
- 1 pound carrots, peeled and trimmed
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 tablespoons coarsely chopped shallots
- 1 garlic clove, minced
- 1 anchovy fillet
- 1 tablespoon finely grated lemon zest
- 3 tablespoons fresh lemon juice
- 2 loosely packed cups basil leaves
- 2 loosely packed cups cilantro leaves
- 2 loosely packed cups parsley leaves
- 1/2 cup oil-cured pitted olives, halved
- 1/3 cup coarsely chopped salted marcona almonds
SHOULDER LAMB CHOPS IN FRASCATI
By BobD
Season chops with salt and pepper
- Abbacchio alla Cacciatora
- 6 shoulder lamb chops 1-inch thick (about 3 pounds)
- Salt and freshly ground black pepper
- 4 tablespoons extra virgin olive oil
- 1/2 large onion, sliced thin
- 3 cloves garlic, crushed
- Leaves of 1 sprig rosemary plus sprigs for garnish
- 2 salt-cured anchovies, rinsed, boned if necessary
- 1 teaspoon crushed red chili flakes
- 1/2 cup white wine vinegar
- 1 cup dry white wine, preferably Frascati
- 1 1/2 cups beef or chicken stock
- 1 1/2 pounds roasted small potatoes for serving.
Harissa Chicken with Green-Chile-and-Tomato Salad
By BobD
Grilling gives foods a great smoky flavor, but for even more of that flavor, turn to wood-fired ingredients like sm...
- 2 tablespoons sweet paprika
- 1 chipotle in adobo, minced, plus 1 teaspoon adobo sauce
- 2 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground caraway
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 4 skinless boneless chicken breast halves, lightly pounded
- 2 mild green chiles, such as Italian frying peppers
- 1/2 small red onion, thinly sliced
- 1/2 pound grape tomatoes, halved
- 1/2 cup chopped cilantro
SICILIAN LIFE GUARD CALAMARI
By BobD
In a 12 to 14 inch sauté pan, heat oil until just smoking
- 1/4 cup extra virgin olive oil
- 2 tablespoons pine nuts
- 2 tablespoons currants
- 1 tablespoon hot chili flakes
- 1/4 cup caperberries
- 2 cups basic tomato sauce
- 1 cup Israeli couscous, blanched 2 minutes and refreshed with cold water
- 1 1/2 pounds cleaned calamari, tubes cut into 1/4 inch rings, tentacles halved
- Salt and freshly ground pepper
- 3 scallions, thinly sliced
CHERRY & FARRO SALAD
By BobD
Toss beans, cherries, onion pickles and grains with vinaigrette
- Green beans, blanched, shocked 2 C
- Sweet cherries, pitted, halved 1 1/4 C
- Red onion pickles 1/2 C
- Farro or barley, cooked 1 C
- Malted cherry vinaigrette as needed
- Salt as needed
- Freshly ground black pepper as needed
- Malted almond brittle 1 C
INDIV. WILD MUSHROOM BREAD PUDDING
By BobD
Preheat oven to 350F with rack in middle
- SERVES 8
- 4 cups (1/2-inch) fresh bread cubes (preferably brioche or challah; about 5 ounces)
- 1 1/2 lb mixed fresh wild mushrooms such as chanterelle, cremini, and oyster, trimmed
- 1/2 cup finely chopped shallot
- 2 tablespoons unsalted butter
- 1/2 cup finely chopped flat-leaf parsley
- 2 large garlic cloves, finely chopped
- 2 cups half-and-half
- 4 large eggs
- 1/2 cup grated Parmigiano-Reggiano
- SPECIAL EQUIPMENT: 8 (6-ounce) ramekins
Spiced Upside-Down Apple Bundt Cake
By BobD
David Guas, co-author of the cookbook DamGoodSweet, tops his apple Bundt cake with a nicely salty streusel of pecan...
- 1/4 cup pecan halves
- 2 tablespoons rolled oats
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons packed light brown sugar
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cinnamon
- 4 tablespoons unsalted butter, melted
- 2 1/4 cups granulated sugar
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 4 Granny Smith apples (2 pounds)—peeled, cored and cut into 1/2-inch dice
- 2 sticks plus 3 tablespoons unsalted butter, at room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup buttermilk
- 1/4 cup Calvados
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons finely grated orange zest
- 3 large eggs
HORSERADISH MASHED POTATOES
By BobD
Cook potatoes in large saucepan of boiling salted water until tender, about 20 minutes
- 6 SERVINGS
- 2 1/4 to 2 1/2 pounds medium Yukon Gold potatoes, peeled, quartered
- 3 to 4 tablespoons extra-virgin olive oil
- 2 tablespoons prepared white horseradish
FENNEL SOUP w/ORANGE CREME FRAICHE
By BobD
Preheat oven to 375F with rack in middle
- 4-6 SERVINGS
- 1 small leek (white and pale green part only), halved and thinly sliced
- 3 garlic cloves, finely chopped
- 1 1/2 teaspoons fennel seeds
- 5 tablespoons extra-virgin olive oil, divided
- 1 medium russet (baking) potato
- 2 medium fennel bulbs, stalks discarded, reserving fronds, and bulb cut into 1/2-inch pieces
- 5 cups water
- 1 (8-inch) length of baguette, cut into 1-inch cubes
- 1/2 cup creme fraiche or sour cream
- 1 teaspoon grated orange zest
Rum-Mocha Walnut Layer Cake
By BobD
Preheat the oven to 350°
- Fine dry bread crumbs, for dusting
- 2 cups walnut halves (about 7 ounces)
- 1/4 cup unsweetened cocoa powder (not Dutch process)
- 1/2 cup cake flour
- 1 teaspoon instant espresso powder
- 8 large eggs, separated
- 1 cup sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 6 large egg yolks
- 1/2 cup sugar
- Pinch of salt
- 2 tablespoons instant espresso powder dissolved in 1/2 cup hot water
- 1 pound unsalted butter, softened
- 3 tablespoons coffee liqueur
- 1 tablespoon pure vanilla extract
- 1/2 cup dark rum, for brushing
- 1 1/2 cups finely chopped walnuts (about 5 ounces), plus walnut halves for garnish