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Recipes
CELERY & POTATO SOUP
By BobD
1. Heat the olive oil over medium-low heat, add the onion, leek, and celery, and cook gently, stirring often, for a...
- For garnish:
- This light puree is more celery than potato. The potato thickens the soup, a simple potage that is brought to life by the tiny amount of walnut oil thats drizzled onto each serving.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 large or 2 medium leeks, white and light green part only, cleaned and sliced
- 6 celery stalks, sliced (about 3/4 pound)
- Kosher salt
- 1 medium-size russet potato, about 10 ounces, peeled and diced
- 4 garlic cloves, peeled and halved, green shoots removed
- A bouquet garni made a bay leaf and a couple of sprigs each parsley and thyme, tied together
- 7 cups water or chicken stock
- Freshly ground pepper
- 2 teaspoons walnut oil
- 1/4 cup very thinly sliced celery
- chopped chives or chervil (optional)
EDAMAME DIP W/MISO & GINGER
By BobD
Place all ingredients in a food processor or blender and purée until relatively smooth
- 2 tablespoons miso
- 2 tablespoons water
- 3 cups cooked edamame or peas
- 1 tablespoon freshly grated ginger
- 1 tablespoon rice wine vinegar
COCONUT CREME BRULEE
By BobD
Preheat oven to 350F. Spread 1/2 cup flaked coconut on rimmed baking sheet
- 8 SERVINGS
- 1 cup sweetened flaked coconut, divided
- 3/4 cup plus 8 teaspoons sugar
- 7 large egg yolks
- 1 3/4 cups heavy whipping cream
- 1 14-ounce can unsweetened coconut milk*
- 2 tablespoons Malibu rum or other coconut-flavored rum
- 1/2 teaspoon salt
No-Bake Chocolate-Peanut Butter Cookies
By BobD
Grace Parisi's crumbly, ultra-peanutty cookies require only four ingredients: puffed-corn cereal, peanut butter cup...
- 4 cups sweetened puffed-corn cereal like Corn Pops (4 ounces)
- 4 large peanut butter cups (3 ounces each)
- 1/2 cup creamy peanut butter
- 3/4 About 3/4 cup chocolate sprinkles
PASTA w/CARM ONION, CHARD & BREAD CRUMBS
By BobD
1. In a large skillet over medium heat, melt the butter
- 3 tablespoons butter or olive oil
- 5 anchovy fillets
- 2 garlic cloves, finely chopped
- 2/3 cup bread crumbs
- 1 tablespoon extra virgin olive oil, plus additional for drizzling
- 1 yellow onion, halved from stem to root and thinly sliced crosswise
- Kosher salt and pepper
- 1 pound Swiss chard, ribs removed, leaves chopped
- 1/2 pound whole-wheat pasta, such as fusilli.
CHICKEN MARSALA
By BobD
Put oven rack in middle position and preheat oven to 200F
- 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 2 tablespoons finely chopped shallot
- 5 tablespoons unsalted butter
- 10 oz mushrooms, trimmed and thinly sliced
- 1 1/2 teaspoons finely chopped fresh sage
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup all-purpose flour
- 4 skinless boneless chicken breast halves (2 lb total)
- 2 tablespoons extra-virgin olive oil
- 1/2 cup plus 2 tablespoons dry Marsala wine
- 2/3 cup heavy cream
- 1 teaspoon fresh lemon juice
STUFFED PORCHETTA
By BobD
1. Preheat the oven to 300˚
- 1 boneless pork shoulder (about 3 pounds), trimmed
- Kosher salt and freshly ground black pepper
- ½ cup fennel fronds (from 1 bulb fennel), finely chopped
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon fennel seeds, toasted and ground with a mortar and pestle
- 2 teaspoons red-pepper flakes
- 1 yellow onion, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cups chicken broth
Tuna-and-Gruyère Panino
By BobD
Rob Evans of Duckfat in Portland, ME, gets his specially made bread from the Standard Baking Company, but he also r...
- 6 tablespoons mayonnaise
- Two 8-ounce jars tuna packed in olive oil, drained, plus 1 tablespoon of the oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/4 cup finely diced celery
- 6 cloves mashed roasted garlic
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon drained capers
- 1/4 teaspoon celery seeds
- Salt and freshly ground pepper
- 8 slices multigrain sandwich bread
- 4 ounces thinly sliced Gruyère cheese
SCALLOP & HALIBUT CEVICHE
By BobD
In the Instant Marinater, combine the scallops, halibut, lime and orange juices, chile, salt and pepper
- 3/4 pound bay scallops, or use larger scallops cut into quarters
- 1/2 pound very fresh halibut, cut into scant 1/2-inch cubes
- Juice of 2 Persian limes, about 2 1/2 ounces
- Slivered zest and juice of one washed orange
- 1/2 a serrano chile, stemmed, seeded, and minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white or black pepper
- Pale inner cups of butter lettuce, or rounded leaves of radicchio, for serving
- Best-quality extra-virgin olive oil, for drizzling
- 1 tablespoon minced cilantro
BBQ PORK BURGERS w/SLAW
By BobD
Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas) Thinly slice enough cabbage...
- 4 SERVINGS
- 1 (1/2-lb) piece green cabbage, cored
- 1/4 cup mayonnaise
- 1 tablespoon milk
- 1 tablespoon plus 1 1/2 teaspoons white-wine vinegar, divided
- 1/2 cup very finely shredded carrot (1 medium)
- 1 tablespoon thinly sliced fresh chives
- 1/2 cup bottled tomato-based barbecue sauce
- 1/4 teaspoon cayenne
- 1 1/2 lb ground pork
- 4 kaiser or soft rolls, split and grilled
- EQUIPMENT: an adjustable-blade slicer