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Recipes
MONTE CUBANO SANDWICH
By BobD
Spread 1 slice of bread with mustard and top with pickles, meats, and cheese
- YIELD 1 SANDWICH
- This two-in-one indulgence has the irresistible makings of a Cuban sandwich, including Swiss cheese, pickles, and sliced meats-but it's also dipped in egg batter and fried like a Monte Cristo.
- 2 slices firm bread
- 1 to 2 teaspoons mustard
- 4 or 5 dill pickle rounds
- 2 slices boiled or baked ham
- 2 slices smoked turkey
- 3 thin slices Swiss cheese
- 1/2 garlic clove
- 1/2 tablespoon mayonnaise
- 1 large egg
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter
Barley and Grilled-Vegetable Salad
By BobD
In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 min...
- 1 cup pearled barley (7 ounces)
- 1 tablespoon fresh lemon juice
- 1/4 cup snipped chives
- Vegetables with Walnut Dressing
- Salt and freshly ground black pepper
- 2 ounces fresh pecorino cheese, shaved (1 cup)
PUREE OF CHICKPEA SOUP
By BobD
1. Soak the chickpeas in 1 quart water for six hours or overnight
- Most chickpea soups, whether savory minestrones or spicy North African stews, are rustic and hearty. This one is delicate, a puree that will have a particularly velvety texture if you take the time to strain it after you puree it.
- 1/2 pound chickpeas (about 1 1/8 cups), washed and picked over
- 2 tablespoons extra virgin olive oil
- 1/2 medium size red onion, chopped
- 2 to 3 large garlic cloves, green shoots removed, minced
- 1 teaspoon cumin seeds, ground
- 1/2 teaspoon coriander seeds, ground
- Salt to taste
- 2 tablespoons freshly squeezed lemon juice, plus additional for drizzling
- Chopped fresh mint for garnish
CHOCOLATE, ALMOND & BANANA PARFAITS
By BobD
Heat chocolate chips and 4 tablespoons cream in microwave in 1-cup glass measuring cup at 50 percent power just unt...
- 4 SERVINGS
- If making the parfaits ahead, let stand at room temperature one hour before serving.
- 1/2 cup bittersweet chocolate chips
- 6 tablespoons heavy whipping cream, divided
- 3/4 cup mascarpone cheese
- 3 tablespoons amaretto
- 2 tablespoons sugar
- 8 1/2 -inch-thick angel food cake slices
- 24 1/3 -inch-thick diagonal banana slices (from about 3 bananas)
- 1/3 cup (about) sliced almonds, toasted
TRIPLE GINGER COOKIES
By BobD
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350F
- A combination of ground, crystallized, and fresh ginger gives these soft, chewy cookies their intense flavor.
- 2 1/2 cups all purpose flour
- 1/3 cup minced crystallized ginger
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) golden brown sugar
- 1/2 cup (packed) dark brown sugar
- 1 large egg, room temperature
- 1/4 cup light (mild-flavored) molasses
- 1 1/2 teaspoons finely grated fresh peeled ginger
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/3 cup (about) sugar
SPELT SABLES
By BobD
1. Combine the flours in a bowl and mix together thoroughly with a whisk or fork
- 1 cup (4.5 ounces) unbleached all-purpose flour
- 1 scant cup (4 ounces) spelt or whole-wheat flour
- 14 tablespoons unsalted butter, softened
- 1/2 cup (3.5 ounces) sugar 1/4 teaspoon salt 1 teaspoon pure vanilla extract.
Short Rib Stew
By BobD
When Ethan Stowell was growing up, his father was the family cook; beef stew was one of his specialties
- 3 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
- 1/4 cup all-purpose flour
- 3 tablespoons extra-virgin olive oil
- 2 cups dry red wine
- 3 cups veal or chicken stock
- 6 carrots, cut into 1/2-inch dice
- 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 3 medium parsnips, peeled and cut into 1/2-inch dice
- 1 large onion, cut into 1-inch dice
- 1/2 pound cremini mushrooms, quartered
- 1 tablespoon thyme leaves, chopped
- 8 sage leaves, coarsely chopped
- Kosher salt and freshly ground pepper
BUTTERNUT SQUASH GNOCCHI w/SAGE & BRWN BUTTER
By BobD
Preheat oven to 400F. Cut squash lengthwise in half; discard seeds
- For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.
- 1 1-pound butternut squash
- 1 tablespoon olive oil
- 1 12-to 14-ounce russet potato, peeled, quartered
- 3/4 cup finely grated Parmesan cheese, divided
- 1 large egg, beaten to blend
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon salt
- 1 3/4 cups (or more) all purpose flour
- 1/2 cup (1 stick) butter
- 2 tablespoons chopped fresh sage
- Additional grated Parmesan cheese
- Special equipment: Potato ricer
COUSCOUS TABBOULEH
By BobD
Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin
- In summer, add a pound of finely chopped tomatoes to the mix.
- 1 cup couscous
- Salt to taste
- 1/2 teaspoon ground cumin
- 1/2 cup freshly squeezed lemon juice
- 1 cup warm water
- 1/4 cup extra virgin olive oil
- 1 cup finely chopped flat-leaf parsley
- 1/4 cup finely chopped mint
- 1 red bell pepper, seeded and diced
- 1 small cucumber, diced
- Small romaine lettuce leaves for scoops
VIETNAMESE DUCK SALAD w/CUKE, RADISH & PNUTS
By BobD
1. Whisk together 1/4 cup soy sauce, juice and zest of 1 lime, ginger, and sesame oil
- 1/2 cup soy sauce
- 3 limes
- 2 tablespoons grated ginger
- 2 teaspoons toasted (Asian) sesame oil
- 4 garlic cloves, finely chopped
- 4 duck breast halves (2 1/2 pounds), rinsed and patted dry
- 2 tablespoons rice wine vinegar
- 2 teaspoons Thai or Vietnamese fish sauce
- 3 small jalapeños, seeded
- 1/4 cup extra-virgin olive or peanut oil
- Kosher salt and black pepper
- 1 large cucumber, peeled and thinly sliced
- 2 large carrots, peeled and coarsely grated
- 1/3 pound radishes, thinly sliced
- 1/4 cup chopped cilantro, plus more for garnish
- 1/4 cup chopped mint, plus more for garnish
- 1/3 cup chopped salted roasted peanuts.