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Recipes
Olive-and-Chorizo Salad with Valdeón (or Cabrales)
By BobD
Recipe from the Tasting Table Test Kitchen
- 1 tablespoon extra-virgin olive oil
- 1 bay leaf
- 1/2 pound cured spicy Spanish chorizo (not raw chorizo), sliced into 1/2-inch-thick rounds and then quartered
- 2 teaspoons red wine vinegar
- 1 teaspoon finely grated fresh lemon zest
- 2 celery stalks, trimmed and thinly sliced on a bias
- 1 cup pitted green olives (such as Manzanilla), thinly sliced
- 1/2 cup coarsely chopped flat-leaf parsley
- 2 ounces Valdeón or Cabrales cheese, crumbled
SAUTEED WHITING w/LEMON CREAM SAUCE
By BobD
Cook shallots, lemon zest and wine in a saucepan over high heat until wine has nearly evaporated
- 4 SERVINGS
- 2 shallots, finely minced
- Zest of 1 lemon
- 3/4 cup dry white wine
- 2 cups creme fraiche
- Salt and black pepper
- 1 cup fine bread crumbs
- 4 large whiting, cleaned, heads removed, or 6 to 8 smaller ones (2 to 2 1/2 pounds)
- 1 cup whole milk
- 1/2 cup extra virgin olive oil, approximately
- 1 tablespoon minced chives.
MASHED POTATOES w/KALE
By BobD
1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil
- 2 2 2 pounds russet potatoes, scrubbed and peeled
- Salt
- 1 1 1 pound (1 large bunch) kale, either curly or cavolo nero, with the ribs removed and the leaves washed
- 1-1/4 1-1/4 1-1/4 cups low-fat milk
- 2 2 3 heaped tablespoons chopped scallions (about 3 scallions)
- freshly ground pepper
- 2 2 2 tablespoons unsalted butter or extra virgin olive oil
SEARED MAHI MAHI w/GAZPACHO SAUCE
By BobD
Combine cucumber, onions, cilantro, 4 1/2 tablespoons oil, 1 1/2 tablespoons vinegar, and chiles in processor
- 1 1/2 cups coarsely chopped English hothouse cucumber (about 1/2 large)
- 3/4 cup coarsely chopped green onions
- 1/2 cup coarsely chopped fresh cilantro
- 5 1/2 tablespoons olive oil, divided
- 1 1/2 tablespoons (or more) white balsamic vinegar
- 2 1/2 teaspoons chopped seeded serrano chiles
- 4 7-to 8-ounce mahi-mahi fillets
- 1 1/2 teaspoons ground cumin
- 6 ounces small red and yellow cherry, pear, or grape tomatoes, halved
FRESH SEMOLINA FETTUCINE
By BobD
Make dough: Stir together semolina and water in a large bowl until a slightly crumbly dough forms, then knead on...
- 2 1/2 cups semolina (sometimes called semolina flour) plus additional for dusting
- 1/2 cup plus 1/3 cup lukewarm water
- All-purpose flour for dusting
- Equipment: a pasta machine
BAKED RHUBARB SAUCE w/RASPBERRIES
By BobD
Preheat the oven to 300˚
- YIELD 2 CUPS
- 11/3 cups fresh raspberries
- 3/4 cup packed dark brown sugar
- 1/4 cup boiling water
- 1 pound rhubarb (about 4 stalks), cut into 1/2-inch slices
- 2 tablespoons unsalted butter, cut into small cubes
- 1/4 teaspoon vanilla extract or 1/2 vanilla bean, seeds scraped and pod reserved for another use
- Shortbread cookies and vanilla ice cream, for serving
CHICKEN LIVER CROSTINI w/PICKLED EGG
By BobD
For pickled eggs: Combine vinegar, 1/2 cup water, shallots, thyme sprigs, cloves, bay leaf, salt, and sugar in ...
- Pickled eggs:
- 12 PIECES
- The tanginess of the homemade pickled eggs balances the richness of the chicken liver. Timing note: Begin making the eggs at least one day ahead.
- 1 1/2 cups red wine vinegar
- 1/2 cup water
- 2 large shallots, sliced into rounds
- 4 fresh thyme sprigs
- 4 whole cloves
- 1 bay leaf
- 1 tablespoon salt
- 1 1/2 teaspoons sugar
- 6 hard-boiled eggs, peeled
- Chicken liver topping:
- 1/2 cup olive oil plus additional for brushing bread
- 4 fresh thyme sprigs plus 1 1/2 tablespoons chopped fresh thyme, divided
- 4 garlic cloves; 3 peeled, 1 minced
- 2 bay leaves, divided
- 1/2 teaspoon salt
- 1 chicken heart and 1 chicken gizzard, trimmed
- 6 ounces chicken livers, deveined
- 2 tablespoons (1/4 stick) butter
- 1 cup finely chopped onion
- 1/4 cup dry white wine
- 3 tablespoons ruby Port
- 12 1/3 -inch-thick diagonal baguette slices
CHICKEN & ARTICHOKE FRICASSE w/MORELS
By BobD
Fill large bowl with water
- Creme fraiche is the secret ingredient that teases out the artichokes' sweet richness, and it brings this delicious spring braise together.
- Yield: Makes 4 to 6 servings
- 1 1/2 lemons
- 12 baby artichokes
- 6 cups water
- 2 tablespoons all purpose flour plus additional for dredging
- 2 teaspoons salt
- 1 bay leaf
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 chicken thighs
- 4 chicken drumsticks
- 4 ounces fresh morel mushrooms
- 2 medium carrots, peeled, thinly sliced
- 2 large shallots, thinly sliced
- 2 tablespoons chopped fresh thyme, divided
- 1 garlic clove, minced
- 1/4 cup dry white wine
- 1/2 cup low-salt chicken broth
- 1/4 cup creme fraiche
BROWN SAUCE FOR GAME
By BobD
Cut the chicken pieces into 2-inch lengths, leaving the skin on but discarding excess fat
- 5 pounds bony chicken parts such as wings, backs and necks
- 1 1/2 cups coarsely chopped onions
- 1 1/2 cups coarsely chopped carrots
- 1 1/2 cups coarsely chopped celery
- 12 sprigs parsley
- 1 teaspoon dried thyme
- 2 small bay leaves
- 4 cups fresh or canned chicken broth
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons butter
- 2 tablespoons finely chopped shallots
- 5 ounces pheasant livers (or use chicken livers)
- 2 tablespoons Cognac
- 3 ounces canned, or, preferably, fresh pate of foie gras
CROSTINI w/RADISHES & ANCHOVY BUTTER
By BobD
Mix butter, 2 chopped anchovy fillets, and 2 tablespoons chives in small bowl, adding 1 more chopped anchovy fillet...
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 to 3 anchovy fillets, finely chopped
- 2 tablespoons chopped fresh chives
- Coarse kosher salt
- 16 1/2-inch-thick diagonal slices baguette
- 10 radishes (such as French Breakfast), trimmed, thinly sliced on diagonal
- Additional chopped fresh chives (for garnish)