BobD's profile page
Recipes
Pork Loin Roast with Herbs and Garlic
By BobD
In a small bowl, combine the chopped garlic with the herbs and olive oil
- 6 garlic cloves, peeled and finely chopped
- 1/2 cup chopped herbs, such as parsley, thyme, sage and rosemary
- 1/4 cup extra-virgin olive oil
- One 5 1/2-pound bone-in pork loin roast, chine bone removed (about 8 ribs)
- Salt and freshly ground pepper
TORTELLINI w/SMOKED TURKEY
By BobD
Bring water for tortellini and green beans to boil in covered pot
- 6 ounces whole red onion or 5 ounces chopped ready-cut onion (1 1/4 cups)
- 1 teaspoon olive oil
- 8 ounces whole red or yellow bell peppers or 7 ounces chopped ready-cut peppers (1 2/3 cups)
- 1/4 teaspoon hot-pepper flakes
- 1 4-ounce piece of smoked turkey
- 4 ounces green beans
- 8 ounces fresh mushroom tortellini
- 2 ounces soft salad greens, like mesclun
- 1 large clove garlic
- 1 tablespoon lemon juice
- 1/3 cup nonfat plain yogurt
- 2 tablespoons good-quality mango or other chutney
- 1 teaspoon Dijon mustard
Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad
By BobD
Duck is often paired with something sweet, as in canard à l'orange
- 2/3 cup honey wine (see Note) or white port
- 1/4 cup plus 2 tablespoons white port
- 3 tablespoons duck or veal demi-glace (see Note)
- 2 tablespoons fresh lemon juice
- 3 tablespoons unsalted butter
- 1/2 teaspoon chestnut honey
- Salt and freshly ground black pepper
- 3 magret duck breasts (about 11 ounces each)
- 1/4 cup Jordan almonds or white dragées, finely chopped
- 1/2 pound chanterelle mushrooms, thickly sliced if large
- 1 shallot, minced
- 1 1/2 tablespoons walnut oil
- 1 tablespoon grapeseed oil
- 1/2 tablespoon hazelnut oil
- 1 tablespoon sherry vinegar
- 1 tablespoon chopped parsley
- 1/2 pound frisée, pale green and white leaves only, torn into pieces
- Cayenne pepper
SHRIMP & FENNEL RISOTTO
By BobD
1. In a large, heavy saucepan, heat the oil and add the onion and fennel
- 2 tablespoons extra-virgin olive oil
- 1/3 cup finely chopped onion
- 1 cup finely chopped fresh fennel bulb
- 1/2 tablespoon minced fresh tarragon
- 1 1/2 cups arborio rice
- 5 cups shrimp stock (recipe follows)
- 1/2 cup dry white wine
- 1 pound large shrimp (about 24 shrimp), shelled and deveined
- 3 tablespoons Pernod or Ricard
- 1 tablespoon finely chopped fennel tops
- Salt and freshly ground black pepper.
YAM & WILD RICE SOUP
By BobD
Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder
- 3 cups chicken broth
- 2 lb. yams, diced
- 1 medium onion, chopped
- 1 tbsp. curry powder
- 1/4 tsp. black pepper
- 1/2 tsp. salt
- 1/2 cup uncooked wild rice
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
CURRIED FRITTATA w/TOM CHUTNEY
By BobD
Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor
- 4 SERVINGS
- Curried Pea Frittata with Fresh Tomato Chutney
- 1 12-ounce container grape tomatoes
- 1 tablespoon (packed) dark brown sugar
- 1 teaspoon ground cumin
- 1 small garlic clove, peeled
- 1 1/8 -inch-thick round peeled fresh ginger, chopped
- 8 large eggs
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons curry powder
- 1/4 teaspoon (generous) salt
- 3 tablespoons olive oil
- 2 green onions, chopped
- 1 cup frozen peas, thawed
Salted-Caramel Squares
By BobD
Zoe Nathan has the zany, freewheeling air of a person on a permanent sugar high
- 1 stick unsalted butter, softened
- 1 cup confectioners' sugar
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 large egg white, beaten
- 2 1/4 cups heavy cream
- 1 vanilla bean, split, seeds scraped
- 2 1/4 cups sugar
- 1 3/4 sticks unsalted butter
- 2 1/2 teaspoons kosher salt
LINGUINE w/SPINACH & MOZZARELLA
By BobD
Cook linguine according to package directions
- 1 (16 oz.) pkg. linguine
- 1 cup chicken broth
- 1 small onion chopped
- 2 garlic cloves minced
- 1 (10 oz) pkg. chopped spinach, thawed and squeezed dry
- 1/3 cup milk
- 2 tbsp. cream cheese
- Salt and pepper to taste
- 1 cup Parmesan cheese
- 1/2 cup shredded mozzarella cheese
PORTOBELLO BURGERS w/PESTO, RRP & PROVOLONE
By BobD
Stir pesto and mayonnaise in small bowl to blend
- You can use eggplant in place of the portobellos.
- Yield: Makes 4 servings
- 1/2 cup purchased pesto
- 1/4 cup mayonnaise
- 4 sourdough, whole grain, or ciabatta rolls, split horizontally
- 4 portobello mushrooms, stemmed, dark gills scraped out
- Olive oil
- Roasted red peppers from jar, drained
- 4 cups arugula (about 2 ounces)
- 4 slices provolone cheese
GREEK LAMB BURGER w/ARUGULA, TOMS & FETA
By BobD
Heat oven to 350F. Cut 1/4 off each pita (a half-moon shape from 10 o'clock to 2 o'clock)
- 4 whole-wheat pitas (6 1/2 inches each)
- 1/4 cup skim milk
- 1 small onion, finely chopped
- 2 cloves garlic
- 2 tablespoon chopped fresh mint
- 4 teaspoon chopped fresh oregano or 1 teaspoon dried
- 1 tablespoon fresh lemon juice
- 3/4 pound lean ground lamb
- 2 teaspoon olive oil
- 3 cups arugula
- 1 medium tomato, cut into 1/4-inch-thick slices
- 1 red onion, cut into 1/4-inch-thick slices
- 1/3 cup crumbled feta
- Dressing
- 2/3 cup nonfat plain yogurt
- 1 tablespoon chopped fresh mint
- 2 teaspoon chopped garlic
- 2 teaspoon Dijon mustard
- 1 teaspoon honey
- 1/2 cup peeled, seeded and finely diced cucumber