BobD's profile page
Recipes
HOMEMADE WHOLE GRAIN CRACKERS
By BobD
1. Preheat the oven to 350 degrees with the racks positioned in the middle and upper third
- Sesame Crackers
- I’ve been making sesame crackers for decades, tweaking my recipe over the years. They have a wholesome, rich, nutty flavor.
- 1 1/4 cups whole-wheat flour
- 1/2 cup toasted sesame seeds
- 1/2 teaspoon salt
- 5 tablespoons extra virgin olive oil or sesame oil
- 4 to 5 tablespoons water, as needed
CHOCOLATE & ZUCCHINI CAKE
By BobD
Preheat the oven to 350F and grease a 10-inch springform pan with butter or oil
- 12 SERVINGS
- 1/2 cup (1 stick) unsalted butter at room temperature, or 1/2 cup extra virgin olive oil, plus 1 pat butter or teaspoon olive oil for greasing
- 2 cups all-purpose flour
- 1/2 cup unsweetened Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (packed) light brown sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant coffee granules
- 3 large eggs
- 2 cups unpeeled grated zucchini, from about 1 1/2 medium zucchini (keep the remaining 1/2 zucchini for optional garnish)
- 1 cup good-quality bittersweet chocolate chips
- Confectioners' sugar or melted bittersweet chocolate (optional)
TURKEY & HOMINY CHILI w/SMOKEY CHIPOTLE
By BobD
In a large pot over medium-high heat, warm 1 tablespoon oil
- 8-10 SERVINGS
- 4 tablespoons olive oil
- 2 1/2 pounds ground turkey
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 garlic cloves, chopped
- 2 tablespoons chili powder
- 2 large Spanish onions, chopped
- 1 red pepper, chopped
- 1 green pepper, chopped
- 1 to 2 jalapeno peppers, to taste, seeded and chopped
- 1 28-ounce can tomato puree
- 2 15-ounce cans white hominy, drained
- 2 15-ounce cans pinto beans, drained
- 1 12-ounce bottle beer
- 2 to 3 chipotles in adobo sauce, to taste, minced
- 1 teaspoon dried oregano
- 2 bay leaves
- Sour cream, for serving
- 5 scallions, white and light green parts, sliced, for serving
- 1 bunch chopped cilantro, for serving
- Lime wedges, for serving.
SPICY KOREAN GARLIC SAUCE (POL/TOFU)
By BobD
Mince and mash garlic to a paste with a pinch of salt
- 10 SERVINGS
- SERVE ATOP POLENTA, TOFU, ETC.
- 1 teaspoon chopped garlic
- 1/4 cup chopped scallion
- 2 teaspoons sesame seeds, toasted (see Tips) and crushed with side of a heavy knife
- 3 tablespoons soy sauce
- 1 tablespoon Asian sesame oil
- 1 teaspoon coarse Korean hot red-pepper flakes
- 1/2 teaspoon sugar
GUATEMALAN RED CABBAGE RELISH
By BobD
Blanch cabbage in a large pot of salted boiling water 2 minutes
- 12 SERVINGS
- CURTIDO DE REPOLLO MORADO GUATEMALTECO
- Delicious piled on top of tamales and enchiladas or eaten with beef-has a vegetal sweetness and a brightness that cuts the lushness of marinated slab bacon.
- 1 (2- to 2 1/2-lb) red cabbage, cored and finely shredded
- 1 large carrot, finely shredded
- 1 large red onion, halved lengthwise and thinly sliced
- 1 to 2 fresh jalape� stemmed, seeded, and minced
- 2 Turkish bay leaves or 1 California
- 1 cup red-wine vinegar
- 1 cup extra-virgin olive oil
- 1/4 cup fresh lime juice
- 1/4 cup beet juice from a can or jar of beets (not pickled; optional)
- 1/4 cup finely chopped cilantro
- 5 tablespoons grated brown loaf sugar (piloncillo or panela) or 1/4 cup packed dark brown sugar
- 2 teaspoons grated orange zest
- 1/8 teaspoon ground allspice
- 1 tablespoon cumin seeds, toasted (see Tips)
QUINOA & WHITE BEAN SALAD w/PAN FRIED SQUASH
By BobD
1. Place the quinoa in a bowl, and cover with cold water
- 1/2 1/2 1/2 cup quinoa
- to to taste
- 1 1 1 can (15 oz.) white beans, drained and rinsed
- 2 2 1 stalks celery, from the inner heart of the celery, or 1 fat stalk from the outside of the bunch, diced
- 4 4 8 large or 8 small fresh sage leaves, cut into slivers or finely chopped
- 2 2 to tablespoons lemon juice (more to taste)
- 1 1 1 small garlic clove, minced
- Freshly ground pepper
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1/4 1/4 1/2-inch 1 2 1/2-inch cut in 1/2-inch dice (about 1 cup less 2 tablespoons) or into 1/2-inch wide sticks (like French fries)
- Lettuce leaves (optional)
MUSHROOM RAGOUT in POLENTA CRUST
By BobD
Bring 5 cups milk to a boil
- 5 1/2 cups milk
- 1 cup polenta
- 2 1/2 tablespoons mascarpone cheese
- 1 1/4 teaspoons kosher salt
- Freshly ground white pepper to taste
- 1 teaspoon unsalted butter
- 12 ounces goat cheese at room temperature
- 3 eggs, lightly beaten
- 4 cups mushroom ragout
- 1 tablespoon grated Parmesan
BACON WRAPPED SHRIMP w/APRICOT GINGER DIP
By BobD
Preheat oven to 400 degrees F
- For the Bacon wrapped Shrimp:
- 1 (16 ounce) bag Shrimp, thawed, peeled and deveined (about 32 shrimp)
- 16 pieces Wild Bacon
- 16 toothpicks
- For the Apricot Ginger Dip:
- 1 jar (9.5 ounce) Organic Apricot Spreadable Fruit
- 1 teaspoon cider vinegar
- 2 teaspoon fresh ginger, grated
- 1/2 teaspoon thyme
- 1/2 teaspoon garlic powder
- 2 tablespoon warm water
ROAST FILLET OF BEEF w/WILD MUSHROOM SAUCE
By BobD
Preheat oven to 450 degrees
- 1 center cut-fillet of beef, well trimmed and tied, about 2 pounds
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper to taste
- 2 cups thinly sliced chanterelles, morelles, shiitake or any wild mushroom
- 2 tablespoons finely chopped shallots
- 1/2 cup Madeira wine
- 1/2 cup reduced fresh chicken broth
- 2 teaspoons tomato paste
- 1 tablespoon fresh tarragon or 2 teaspoons dried
- 2 tablespoons butter
BING CHERRY SAUCE w/RUBY PORT
By BobD
1. Stem cherries (but leave pits in) and place in shallow saucepot with the port wine over a low flame
- Bing cherries 24 each
- Ruby port wine 1 C
- Shallots, julienned 1/2 C
- Veal demi-glace 1 C
- Cloves 4 each
- Cinnamon stick 1 each
- Freshly cracked black pepper 1 TBS
- Red wine vinegar 3 TBS
- Salt to taste