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Recipes
WALNUT JAM CAKE
By BobD
Preheat oven to 350F with rack in middle
- 6-8 SERVINGS
- The cake itself is rich with walnuts, and it comes together in minutes using the food processor. The cake tastes best with preserves that aren't too sweet.
- FOR CAKE
- 1 1/4 cups walnuts (4 1/2 oz), toasted (see Tips) and cooled
- 2/3 cup sugar
- 1 stick unsalted butter, cut into pieces
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- FOR TOPPING
- 1 teaspoon fresh lemon juice (optional)
- 1/2 cup apricot jam or preserves
- 2/3 cup chilled heavy cream
- 1/4 cup sour cream
- 1 teaspoon sugar
- 1/2 teaspoon pure vanilla extract
GRILLED CACTUS PADDLES
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas) Meanwhile, hold each cactus...
- 12 SERVINGS
- Cactus paddles (nopales or nopalitos) are an important vegetable in Mexico-Their flavor reminiscent of green beans but with a hint of acidity.
- 12 cactus paddles (nopales or nopalitos)
- 2 to 3 tablespoons extra-virgin olive oil
FRESH SARDINE CASSEROLE
By BobD
Preheat the oven to 400 degrees F
- 20 sardines (about 2 1/2 lb)
- 1/4 cup extra-virgin olive oil
- 4 plum tomatoes, peeled, seeded, and diced
- Kosher salt, as needed
- 1 cup plain dry bread crumbs
- 1 tsp dried oregano
- 3 tbsp chopped flat-leaf parsley leaves
- 1 garlic clove, finely chopped
- 2 tbsp pecorino
- 2 tbsp white wine
FETTUCCINE w/BRAISED MUSHROOMS & BROCCOLI
By BobD
1. Place the dried mushrooms in a Pyrex measuring cup and pour on 2 cups boiling water
- 1/2 1/2 1/2 ounce (about 1/2 cup) dried porcini mushrooms
- 2 2 2 tablespoons extra virgin olive oil
- 1 1 1 small shallot, minced
- 1 1 1/2 pound mushrooms, cleaned, trimmed and sliced 1/2 inch thick
- to to taste
- 2 2 2 garlic cloves, minced
- 1/4 1/4 1/4 cup dry white wine or red wine
- 1 1 1 teaspoon chopped fresh rosemary or fresh thyme leaves
- 1/2 1/2 1-inch pound baby broccoli, cut in 1-inch pieces
- Freshly ground pepper
- 3/4 3/4 3/4 pound fettuccine or egg noodles
- Freshly grated Parmesan for serving
ROAST PROSCIUTTO WRAPPED FISH
By BobD
1. Heat oven to 450 degrees
- 1/2 cup fresh basil leaves
- 1/2 cup pine nuts
- 2 tablespoons olive oil, more or less
- Salt and freshly ground black pepper
- 4 4- to 6-ounce thick fillets of halibut, cod or other white-fleshed fish
- 2 or 3 ounces thinly sliced prosciutto
- 2 tablespoons butter, or more oil.
INDONESIAN CHICKEN SALAD
By BobD
1. Place the chicken in a large bowl, and season with salt and pepper
- For the salad:
- This spicy, refreshing chicken salad makes a great summer meal. I love the flavor of the peanut butter in the dressing.
- 1 whole chicken breast or 2 boneless skinless breasts, poached and shredded (about 4 cups shredded chicken)
- Salt and freshly ground pepper (optional)
- 1 bunch scallions, white part and green, thinly sliced
- 1/4 cup slivered fresh mint leaves
- 1/4 cup chopped cilantro
- 1 small red bell pepper, cut in thin strips
- 1 serrano pepper, finely chopped (seeded if desired)
- 2 cups mung bean sprouts or sunflower sprouts
- 1 romaine lettuce heart, leaves separated, washed and dried
- 1/4 cup chopped roasted peanuts
- For the dressing:
- 1/4 cup freshly squeezed lime juice
- 2 teaspoons finely chopped fresh ginger
- 1 garlic clove, minced
- 1 tablespoon Southeast Asian fish sauce
- Pinch of cayenne
- 2 tablespoons crunchy or smooth natural peanut butter (more to taste)
- 1/3 cup buttermilk
PICKLED EGGS
By BobD
Combine vinegar, 1/2 cup water, shallots, thyme sprigs, cloves, bay leaf, salt, and sugar in medium saucepan; bring...
- Pickled eggs:
- 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 TOSTADAS
By BobD
Preheat broiler. Cut half of onion into 3/4-inch wedges, then chop remainder
- Once a way to make use of stale tortillas (by toasting and/or frying them), tostadas are so good that it wasn't long before people simply started using fresh tortillas. After biting into these layers of flavor-crunchy, creamy, luscious-you'll see why.
- Yield: Makes 6 (main course) servings
- 1 medium white onion
- 1 pound tomatoes, quartered
- 2 large garlic cloves
- 1 or 2 fresh serrano chiles, stemmed
- 1/2 cup plus 2 tablespoon vegetable oil, divided
- 3 cups shredded iceberg lettuce
- 6 large radishes, halved and sliced
- 1/2 cup chopped cilantro, divided
- 1 rotisserie chicken, meat coarsely shredded (4 cups)
- 6 (6-inch) corn tortillas
- 1 (1-pound) can refried beans, heated
- 1 avocado, halved, pitted, and peeled
- 1/2 cup Mexican crema or sour cream
- 1/4 cup crumbled queso a(aged white cheese, also called cotija) or ricotta salata
- Accompaniments: sliced serranos; lime wedges
LASAGNA w/CHARD, TOM SAUCE & RICOTTA
By BobD
1. Bring a large pot of generously salted water to a boil while you prepare the chard
- This savory vegetarian lasagna is easy to put together. You can assemble it up to a day ahead of time, then bake it shortly before dinner.
- 1 generous bunch Swiss chard (about 1 1/2 pounds)
- Salt
- 1/2 pound regular or no-boil lasagna noodles
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 2 large garlic cloves, minced or pressed
- 2 pounds fresh tomatoes, peeled, seeded and diced, or 1 (28-ounce) can chopped tomatoes, with juice
- Pinch of sugar
- 1 large basil sprig
- Freshly ground pepper
- 1/2 cup fresh ricotta cheese
- 1/3 to 1/2 cup freshly grated Parmesan
Indian-Spiced Short Ribs
By BobD
Preheat the oven to 325°
- 1/4 cup coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- 1 tablespoon ground ginger
- 1 tablespoon ground cardamom
- 1 tablespoon cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon crushed red pepper
- 3 bay leaves, crumbled
- 2 tablespoons canola oil
- 4 boneless short ribs (10 to 12 ounces each), trimmed of fat
- Salt
- 1 large onion, thinly sliced
- 2 carrots, chopped
- 1 celery rib, chopped
- 3 plum tomatoes, coarsely chopped
- 2 heads of garlic, halved crosswise
- 2 cups dry red wine
- 1 quart chicken stock or broth