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Recipes
Apricot and Walnut Varenikis
By BobD
Ukrainian Dessert Dumplings These stuffed dessert dumplings with a chewy noodle-dough wrapping are a Ukrainian s...
- 1/4 cup water
- 1/4 cup plus 2 tablespoons sugar
- 2 tablespoons apricot brandy (optional)
- 6 oz dried apricots (1 cup; preferably California)
- 1/2 cup walnuts (2 ounces), finely chopped
- Pierogi and vareniki dough
- 1 stick (1/2 cup) unsalted butter
- 1/2 cup fresh bread crumbs
- 1/4 teaspoon cinnamon
Sun-Dried Tomato Wrap with White Bean Puree
By BobD
- 1/2 cup canned white beans, rinsed and drained
- 2 teaspoons reduced-fat sour cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon dried oregano
- 1/8 teaspoon black pepper
- 1 sun-dried tomato wrap
- 1/2 cup fresh baby spinach
- 1/4 cup jarred roasted red peppers
SMOKED SALMON BITES w/WASABI MAYO
By BobD
Mix mayonnaise and wasabi paste (or reconstituted wasabi powder) in a small bowl
- Wasabi mayonnaise really sets off the smoked salmon in these rice-cracker treats. If desired, you can set out the spread, salmon, ginger and rice crackers separately and let your guests build their own (but have plenty of extra salmon on hand if you do).
- 1/4 cup reduced-fat mayonnaise
- 2 teaspoons wasabi paste or 2 teaspoons wasabi powder mixed with 1 tablespoon water (see Tip)
- 24 mini rice crackers
- 4-6 ounces smoked salmon, cut into 24 1-inch pieces
- 24 small pieces pickled ginger (see Tip)
- 1 teaspoon freshly grated lemon zest
PASSION FRUIT GELEES
By BobD
Lightly oil baking pan. Sprinkle gelatin over water in a 2-quart heavy saucepan and let stand 4 minutes to softe...
- YIELD 4 DOZEN
- 4 (1/4-oz) envelopes unflavored gelatin
- 1 cup water
- 2 cups sugar plus additional for tossing
- 1 teaspoon fresh lemon juice
- 3/4 cup thawed unsweetened passion-fruit (maracuy puree such as Goya
- EQUIPMENT: an 8-inch square nonstick baking pan
FRESH CRANBERRY ORANGE RELISH
By BobD
Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped m...
- 1 bag fresh cranberries
- 1 whole navel orange, preferably organic, skin included, washed and cut into chunks
- 1/2 cup shelled pecans
- 1/3 cup mild honey, such as clover
SALMON w/SWEET CHILI GLAZE & SUGAR SNAPS
By BobD
Line rimmed baking sheet with foil
- 6 SERVINGS
- Sugar snap peas and pea tendrils (the young leaves and shoots of the snow pea plant) give this dish a double hit of spring flavor.
- Nonstick vegetable oil spray
- 1/4 cup Asian sweet chili sauce*
- 3 tablespoons soy sauce, divided
- 2 tablespoons finely grated peeled fresh ginger, divided
- 6 6-ounce salmon fillets with skin
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 8 ounces sugar snap peas, trimmed
- 1 1/2 tablespoons Chinese rice wine or dry Sherry
- 3 cups pea tendrils** or pea sprouts** (about 6 ounces)
- 1 teaspoon Asian sesame oil
Grilled Carrot Salad with Brown Butter Vinaigrette
By BobD
In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme
- 1/2 cup extra-virgin olive oil
- 2 tablespoons smoked sweet paprika
- 1 tablespoon ground fennel
- 1 tablespoon ground coriander
- 2 garlic cloves, thinly sliced
- 4 thyme sprigs
- 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 2 tablespoons sherry vinegar
- 1 tablespoon water
- 2 tablespoons marcona almonds, plus chopped almonds for garnish
- 5 ounces baby arugula
PROVENCAL FISH SOUP
By BobD
Wash leeks. Cook leeks, fennel bulb, carrots, celery, and garlic in oil with herbes de Provence, bay leaves, cay...
- 8 SERVINGS
- After simmering the fish with aromatics, wine, and tomatoes, we advise you to force every last bit through a food mill-heads, tails, bones, and all-for an incredibly lush soup.
- 4 medium leeks (white and pale green parts only), chopped
- 1 large fennel bulb, stalks discarded, reserving fronds for garnish, and bulb chopped
- 3 medium carrots, chopped
- 2 large celery ribs, chopped
- 4 large garlic cloves, finely chopped
- 1/3 cup extra-virgin olive oil
- 1 tablespoon herbes de Provence
- 2 California or 4 Turkish bay leaves
- 1/4 teaspoon cayenne
- 1/8 teaspoon crumbled saffron threads
- 5 lb whole whiting, perch, or cod (preferably with heads), cleaned and rinsed well
- 5 medium tomatoes, chopped (4 cups)
- 2 cups dry white wine
- 4 (3- by 1-inch) strips fresh orange zest
- 6 cups water
- 3 tablespoons tomato paste
- 1 baguette, cut into 3/4-inch-thick slices
- EQUIPMENT: a food mill fitted with medium disk
- ACCOMPANIMENT: saffron rouille
GNOCCHI w/LIGHT BOLOGNESE SAUCE
By BobD
In a large skillet with a tightly fitting lid, heat the olive oil over high heat
- 1 tablespoon olive oil
- 1 1/4 pounds lean ground meat
- 1 1/4-inch-thick slice pancetta, finely chopped
- 1 carrot, minced
- 1 small onion, peeled and minced
- 1/2 celery stalk, minced
- 2 cloves garlic, peeled and minced
- 1/2 cup white wine
- 1 cup beef, veal or chicken stock
- 1/2 teaspoon fresh chopped thyme
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon flour
- 1 cup whole milk
- 1 1/2 pounds homemade or store-bought gnocchi
- Grated Parmesan for serving
MIXED SEAFOOD & FENNEL SOUP
By BobD
Heat oil in heavy large skillet over medium-high heat
- 6 SERVINGS
- 1 tablespoon olive oil
- 8 ounces mushrooms, thickly sliced
- 6 bacon slices, chopped
- 1 large onion, coarsely chopped
- 1 cup thinly sliced fennel
- 1/4 cup chopped red bell pepper
- 1 tablespoon crushed fennel seeds
- 2 large garlic cloves, chopped
- 1 1/2 pounds red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
- 3 1/2 cups canned chicken broth
- 2 14 1/2-ounce cans diced peeled tomatoes
- 1 8-ounce can tomato sauce
- 1 1-pound halibut fillet, cut into 1-inch pieces
- 8 ounces red snapper fillets, cut into 1-inch pieces
- 8 ounces sole fillets, cut into 1-inch pieces
- Chopped fresh parsley