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Recipes
CACCIATORA WITH EGGPLANT
By BobD
Trim the eggplants and slice them (skin on) into chunks 2-inches long and 1-inch thick
- Recommended equipment:
- Pollo alla Cacciatora con Melanzane
- Serves 6
- 2 or 3 small firm eggplants (1 pound total)
- 2 teaspoons coarse sea salt or kosher salt, or to taste
- 3-1/2 pound chicken (preferably organic), trimmed and cut in pieces
- 1 cup vegetable oil
- 1 or 2 tablespoons all-purpose flour
- 2 tablespoons extra virgin olive oil
- 1/2 cup bacon, chopped into small bits (2 thick-cut strips)
- 6 garlic cloves, crushed and peeled
- 1/2 teaspoon peperoncino, or to taste
- 1 cup dry white wine
- 3 cups (or a 28-ounce can) canned Italian plum tomatoes, preferably San Marzano, crushed by hand
- 2 tablespoons chopped fresh Italian parsley
- A heavy-bottomed skillet for frying the eggplant and chicken, 12-inch diameter
- A heavy-bottomed saucepan or saute pan, with sides 3 or 4 inches high and 12 inches in diameter or wider, with a cover
Grilled Mini Meat Loaves
By BobD
Marcia Kiesel's sister Susie created this recipe one day when she was craving meat loaf but didn't want to turn on ...
- Two 1/3-inch-thick slices of firm white bread, cut into 1/2-inch pieces
- 4 scallions, thinly sliced
- 1/2 cup chopped basil
- 3 tablespoons extra-virgin olive oil, plus more for rubbing
- 1 pound ground beef chuck
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper
- Four 1 1/2-inch cubes of fresh mozzarella
- 4 medium tomatoes, halved crosswise
PUMPKIN SEED SPAETZLE
By BobD
Finely grind pumpkin seeds with 1/2 cup flour in processor
- 1/2 cup shelled raw pumpkin seeds*
- 2 cups all purpose flour, divided
- 1 teaspoon salt
- 3/4 cup plus 2 tablespoons water
- 2 large eggs
- 1 large egg yolk
- 1 tablespoon pumpkin seed oil** plus additional for drizzling
- 1/4 cup (1/2 stick) butter
- Ground nutmeg
- Special Equipment: Potato ricer or spaetzle maker
Pumpkin Lasagne
By BobD
No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree ...
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
- 2 1/4 teaspoons salt
- 1 teaspoon fresh-ground black pepper
- 1 teaspoon dried sage
- 1/2 teaspoon grated nutmeg
- 3 cups canned pumpkin puree (one 28-ounce can)
- 1 1/2 cups heavy cream
- 1 1/2 cups grated Parmesan
- 1/2 cup milk
- 9 no-boil lasagne noodles (about 6 ounces)
- 1 tablespoon butter
Spaghetti with Tomatoes, Basil, Olives, and Fresh Mozzarella
By BobD
Since the tomatoes here are not cooked, you'll really notice their flavor—or lack of it
- 1/2 cup halved and pitted black olives
- 4 teaspoons balsamic vinegar
- 1 1/4 teaspoons salt
- 1/2 teaspoon fresh-ground black pepper
- 1 pound spaghetti
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 2 pounds vine-ripened tomatoes (about 6), chopped
- 3/4 pound salted fresh mozzarella, cut into 1/4-inch cubes, at room temperature
- 1 1/4 cups chopped fresh basil
POLENTA BISCUITS w/SAUSAGE GRAVY
By BobD
Make the polenta biscuits: Preheat the oven to 350°
- Polenta biscuits:
- YIELD 6 SERVINGS
- 2 cups all-purpose flour
- ½ cup fine or medium-ground cornmeal
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- ⅛ teaspoon baking soda
- ⅔ cup buttermilk
- 10 tablespoons unsalted butter, melted
- Sausage gravy:
- 1 pound breakfast sausage, casings removed
- ½ cup all-purpose flour
- 5 cups whole milk
- ½ teaspoon freshly ground black pepper
- ½ teaspoon red pepper flakes
- 2 sprigs sage
- 1 bay leaf
- 1 tablespoon red wine vinegar
- ¾ teaspoon salt
LEMON-LIME, CORN & JALAPENO RELISH
By BobD
Using vegetable peeler, remove peel in strips from limes and lemon (green and yellow parts only)
- Yield: Makes 1 1/2 cups
- 2 limes
- 1 lemon
- 1 cup fresh corn kernels (cut from 2 small ears)
- 4 jalapeno chiles, seeded, finely chopped (scant 1/2 cup)
- 3/4 cup extra-virgin olive oil
- 3/4 teaspoon (or more) coarse kosher salt
TILAPIA CORN CHOWDER
By BobD
Chop bacon and cook in a large Dutch oven over medium heat until crispy, 3 to 4 minutes
- 2 ounces bacon (about 2 slices)
- 1 teaspoon canola oil
- 1 stalk celery, diced
- 1 leek, white part only, halved lengthwise, rinsed and thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 4 cups reduced-sodium chicken broth
- 8 ounces Yukon Gold potatoes, diced
- 2 cups fresh corn kernels (about 4 ears)
- 1 1/2 pounds tilapia fillets, cut into bite-size pieces
- 1 teaspoon finely chopped fresh thyme
- 1 cup half-and-half
- 2 teaspoons lemon juice
- 2 tablespoons chopped fresh chives (optional)
COUNTRY PORK RIBS w/JALAPENO PESTO
By BobD
Preheat the oven to 375°
- 4-6 SERVINGS
- 2 celery ribs, diced (about 1 cup)
- 1 large fennel bulb, diced
- 1 large onion, diced
- 3 garlic cloves, divided
- 10 country-style bone-in pork ribs
- 3 tablespoons grapeseed oil, divided
- Salt and freshly ground pepper
- ½ cup fennel seeds, coarsely ground in a spice grinder
- ¼ cup pine nuts, toasted
- 1 jalapeño pepper--roasted, skinned, seeded and chopped
- 1 cup loosely packed flat-leaf parsley
- 1 cup loosely packed basil leaves
- 1 large shallot, minced (about 2 tablespoons)
- ¼ cup grated Pecorino cheese
- ½ cup extra-virgin olive oil
- 1 tablespoon finely grated lemon zest
Spicy Chickpea Soup
By BobD
In a blender, combine the drained chickpeas with the coconut milk, chopped tomatoes, apple juice, cilantro leaves, ...
- Two 19-ounce cans chickpeas, drained
- One 13.5-ounce can light coconut milk
- One 14.4-ounce can whole tomatoes, drained and chopped (1/2 cup)
- 1/4 cup naturally sweetened apple juice
- 1/4 cup cilantro leaves
- 1/2 teaspoon garam masala
- 1/2 teaspoon ground ginger
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground black pepper
- 1/4 cup plain low-fat yogurt
- 2 scallions, green parts only, thinly sliced