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Recipes
KIMCHI PANCAKES
By BobD
1. Make dipping sauce: In a small bowl, combine soy sauce, sesame oil, vinegar, scallion, sesame seeds and one-half...
- FOR THE DIPPING SAUCE:
- 1 tablespoon soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon vinegar
- 1/4 teaspoon minced scallion
- 1/4 teaspoon sesame seeds
- FOR THE PANCAKE:
- 1/2 cup flour
- 1/2 cup potato starch
- 1 egg
- 2 scallions, cut into 1 1/2-inch-long pieces
- 1 1/2 tablespoons garlic, sliced thinly
- 1 1/2 tablespoons Korean red pepper powder or cayenne
- 1 teaspoon salt
- 1 cup prepared cabbage kimchi, cut in 3-inch-long pieces
- 2 tablespoons kimchi juice
- 6 tablespoons vegetable oil.
CREOLE CATFISH STEW
By BobD
In a large pot, heat the oil over moderate heat
- Chock-full of lima beans, corn, and chunks of catfish, this Creole-seasoned stew is a Southern delight. The heat level is moderate, but you can increase the spiciness by adding more Tabasco sauce or a bit of cayenne pepper.
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 ribs celery, cut into 1/2-inch slices
- 1 green bell pepper, cut into 1/2-inch strips
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Tabasco sauce
- 1/2 teaspoon fresh-ground black pepper
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1 3/4 cups canned crushed tomatoes in thick puree
- 3 cups canned low-sodium chicken broth or homemade stock
- 2 cups frozen baby lima beans (one 10-ounce package)
- 2 cups fresh (cut from about 3 ears) or frozen corn kernels
- 2 pounds catfish fillets, cut into 1 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Pumpkin Lasagna with Ricotta and Swiss Chard
By BobD
Preheat the oven to 400°
- 1 pound lasagna noodles
- 2 tablespoons extra-virgin olive oil, plus more for tossing
- 1 onion, finely chopped
- 2 pounds Swiss chard, stems discarded and leaves chopped
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper
- Three 15-ounce cans pumpkin puree
- 1/4 cup heavy cream
- Pinch of freshly grated nutmeg
- Pinch of cayenne pepper
- 4 cups fresh ricotta (32 ounces)
- 2 large eggs, beaten
- 2 cups freshly grated Parmigiano-Reggiano cheese (about 6 ounces)
- 2 cups shredded imported Fontina cheese (about 8 ounces)
Caramel Pear Clafoutis
By BobD
Preheat the oven to 400°
- 1 1/4 cups milk
- 2/3 cup all-purpose flour
- 1/3 cup sugar
- 3 large eggs
- 1 tablespoon pure vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter
- 1/2 cup light brown sugar
- 1 tablespoon lemon juice
- 1 tablespoon whisky or bourbon
- 2 large pears—peeled, halved, cored and cut into 6 pieces each
- Confectioners' sugar, for dusting
MALTED ALMOND BRITTLE
By BobD
1. Toss almonds in a bowl with just enough malt gastrique to coat
- Almonds, raw, sliced 16 Oz
- Malt gastrique as needed
- Sugar as needed
- Salt as needed
VENETIAN BEAN & PASTA SOUP
By BobD
Bring beans and water (10 cups) to a boil in a 4- to 5-quart heavy pot and boil 2 minutes
- SERVES 8
- 1 lb dried borlotti (cranberry) beans (2 2/3 cups), picked over and rinsed
- 10 cups water
- 1/2 cup plus 2 tablespoons extra-virgin olive oil plus additional for drizzling
- 2 medium onions, chopped
- 1 3/4 teaspoons salt
- 2 medium carrots, chopped
- 2 celery ribs, chopped
- 5 large garlic cloves, finely chopped
- 1/4 cup chopped fresh flat-leaf parsley
- 1 teaspoon dried rosemary, crumbled
- 1/4 teaspoon black pepper
- 1 roughly 3- by 2-inch piece Parmigiano-Reggiano rind (optional)
- 3/4 lb dried ditalini or other small tubular pasta
DELICATE DOUGH FOR RAVIOLI & TORTELONI
By BobD
Blend together all dough ingredients in a food processor until mixture just begins to form a ball
- FOR 24 RAVIOLI
- too delicate when you're making noodles, but it's great for filled, double-edged pastas like ravioli.
- 1 cup cake flour (not self-rising)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 large egg yolks
- 1 1/2 tablespoons extra-virgin olive oil
- 1/4 cup water
LASAGNA w/ASPARAGUS, LEEKS & MORELS
By BobD
Melt 1 tablespoon butter in heavy large skillet over medium heat
- 4 SERVINGS
- 2 tablespoons (1/4 stick) butter, divided
- 2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)
- 1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped
- 2 teaspoons chopped fresh thyme
- 3 1/2 cups low-salt chicken broth
- 1 1/2 cups heavy whipping cream
- 1 bay leaf
- 2 tablespoons all purpose flour
- 3/4 teaspoon freshly grated nutmeg
- Nonstick vegetable oil spray
- 1 9-ounce package no-cook lasagna noodles (12 noodles)
- 1 1/4 cups (about) finely grated Parmesan cheese, divided
PAD THAI
By BobD
Put noodles in a large bowl and add boiling water to cover
- 4 SERVINGS
- 4 ounces fettuccine-width rice stick noodles
- 1/4 cup peanut oil
- 2 to 4 tablespoons tamarind paste
- 1/4 cup fish sauce (nam pla)
- 1/3 cup honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon red pepper flakes, or to taste
- 1/4 cup chopped scallions
- 1 garlic clove, minced
- 2 eggs
- 1 small head Napa cabbage, shredded (about 4 cups)
- 1 cup mung bean sprouts
- 1/2 pound peeled shrimp, pressed tofu or a combination
- 1/2 cup roasted peanuts, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes, quartered.
ISTRIAN GNOCCHI w/TRUFFLE CREAM
By BobD
Sift flour in a mound on a wooden board or work surface and make a well in center
- 4 SERVINGS
- MAKARUNI w/TRUFFLE CREAM
- 1 1/2 cups all-purpose flour
- 1 large egg
- 1 1/2 teaspoons salt
- 1 tablespoon extra-virgin olive oil
- 1/4 to 1/3 cup water
- 2/3 cup heavy cream
- 4 teaspoons truffle butter
- 1 oz grated Parmigiano-Reggiano (1/2 cup)
- ACCOMPANIMENT: grated Parmigiano-Reggiano