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Recipes
Spaghettini with Mushrooms, Garlic, and Oil
By BobD
We've added sautéed mushrooms to the classic—and very simple—spaghetti with garlic and oil, but the dish can s...
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 1/8 teaspoon dried red-pepper flakes (optional)
- 2/3 pound mushrooms, sliced
- 1 teaspoon salt
- 1 pound spaghettini
- 3 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon fresh-ground black pepper
Grilled-Chicken Tagine
By BobD
Shred the chicken breasts
- Harissa Chicken with Green-Chile-and-Tomato Salad
- 2 tablespoons extra-virgin olive oil
- 2 zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
- Salt and freshly ground black pepper
- 1/2 cup chicken stock or low-sodium broth
- Chopped cilantro, goat yogurt and pitas, for serving
POTATO SALAD w/CHILIS, CILANTRO & CUMIN
By BobD
Whisk vinegar and garlic in small bowl
- 8 SERVINGS
- 1/4 cup red wine vinegar
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil
- 4 ears of corn, husked
- 3 large fresh poblano chiles or Anaheim chiles*
- 2 large red bell peppers
- 2 teaspoons cumin seeds
- 3 pounds unpeeled baby Yukon Gold potatoes or baby Dutch yellow potatoes
- 6 green onions, chopped
- 1/3 cup chopped fresh cilantro
Halibut with Lemon Oil and Sautéed Escarole
By BobD
Even at home, David Gingrass prefers the restaurant technique of searing fish on one side on the stovetop and letti...
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves—1 crushed, 1 minced
- Finely grated zest of 1 lemon
- 1/2 teaspoon anchovy paste
- Pinch of crushed red pepper
- 2 heads of escarole (1 3/4 pounds total), dark-green outer leaves discarded and the rest coarsely chopped
- Salt and freshly ground black pepper
- Four 6-ounce skinless halibut fillets
PAN BAGNAT on a BUN
By BobD
1. To make the dressing, puree the garlic with a generous pinch of salt in a mortar and pestle
- For the dressing:
- 1 1 1 garlic clove
- Salt and freshly ground pepper
- 1 1 1 teaspoon Dijon mustard
- 1 1 1 teaspoon fresh lemon juice
- 1 1 1 teaspoon sherry vinegar, red wine vinegar or champagne vinegar
- 1 1 1 tablespoon extra virgin olive oil
- For the salad mixture:
- 1 1 1/4 small carrot, grated (about 1/4 cup grated carrot)
- 1/2 to 3/4 1/2 to 3/4 3/4 can water-packed tuna, drained
- 4 4 5 or 5 thin slices of cucumber
- generous handful A generous handful of lettuce, arugula, baby spinach or spring salad mix
- A few thin slices red or green pepper
- 1 1 1 slice red onion, soaked in cold water for five minutes, drained and rinsed (optional)
- A few leaves fresh basil, cut in thin strips
- 1/2 1/2 1/2 hard-cooked egg, sliced
- 1 1 1 whole wheat or whole wheat sesame hamburger bun
PORK TENDERLOIN W/PEARS & SHALLOTS
By BobD
Preheat oven to 425°F. Mix oil, garlic, and chopped thyme in small bowl
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- 1 1 1/4-pound pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
BBQ SQUAB
By BobD
In a non-reactive casserole just large enough to fit all the squab in one layer, combine the honey, vinegar, olive ...
- Ingredients:
- Here is an example of a technique called cooking “under the brick.” Weighted with a hot terra-cotta brick the bird cooks a little more quickly, getting a crisp skin and retaining more of its juices.
- • 2 tablespoons Honey
- • 1/4 cup Balsamic Vinegar
- • 1 cup extra-virgin Olive Oil
- • Leaves from 1/2 bunch of fresh Thyme
- • 1 large Red Onion, thinly sliced
- • 4 whole Squab, breast and backbones removed, such as D’Artagnan’s Whole Semi-Boneless Natural Squab
- • 4 Bricks, standard garden variety, well wrapped in foil
- • Salt and freshly ground Black Pepper, to taste
- • Roasted Beet Farrotto (recipe below)
- • 4 tablespoons Porcini Mustard (recipe below)
COCONUT-ALMOND CANDY
By BobD
1. Line a 9-by-13-inch pan with foil and coat it with nonstick cooking spray
- 7 fluid ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 2 1/4 cups confectioners' sugar
- 14 ounces sweetened flaked coconut
- 1/2 cup whole almonds, toasted
- 16 ounces milk chocolate or coating chocolate
JAMAICAN JERK SALMON w/MANGO PINEAPPLE SALSA
By BobD
Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl
- 2 mangoes, peeled and diced
- 1/2 pineapple, cored and diced
- 1 cup rinsed and drained canned black beans
- 3/4 cup finely chopped red onion
- 1/4 cup fresh cilantro, chopped
- 3/4 teaspoon salt, divided
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/4 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon cinnamon
- 4 salmon fillets (5 ounces each), skin on
- 1 teaspoon olive oil
ROASTED LEEKS & POTATOES VINAIGRETTE
By BobD
1. Preheat the oven to 400 degrees
- Use tiny whole potatoes for this elegant potato and leek salad if I can find them. Firm red potatoes or fingerlings are good alternatives.
- 1 1/4 to 1 1/2 pounds (2 large) leeks, white and light green part only, cut in half lengthwise, cleaned and cut in 1 1/2-inch lengths
- 1 pound red potatoes or fingerlings, washed and cut in 1-inch dice, or very small potatoes left whole
- 1/2 cup dry white wine
- Salt and freshly ground pepper to taste
- 1/4 cup extra virgin olive oil
- 1 tablespoon Champagne vinegar or sherry vinegar (more to taste)
- 1 tablespoon lemon juice (more to taste)
- 1 to 2 hard-boiled eggs (to taste)
- 1 tablespoon chopped flat-leaf parsley