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Recipes
Grilled Polenta and Radicchio with Balsamic Drizzle
By BobD
Lightly oil a 9-inch square glass or ceramic baking dish
- 2 cups water
- 2 cups soy milk
- 2 garlic cloves, smashed
- 1 rosemary sprig
- 1 thyme sprig
- 1 cup instant polenta
- Salt and freshly ground pepper
- 1 cup balsamic vinegar
- 2 medium heads radicchio, cut into 1-inch-thick wedges through the cores
- Extra-virgin olive oil, for drizzling and brushing
STRAWBERRY POP TARTS
By BobD
Whisk 2 cups plus 2 tablespoons flour, coarse salt, and sugar in large bowl
- YIELD 8 TARTS
- This homemade version of the childhood favorite is absolutely incredible. Flaky pastry, strawberry preserves, and powdered sugar.
- 2 cups plus 2 tablespoons all purpose flour plus additional for shaping and rolling
- 1 teaspoon coarse kosher salt
- 1 teaspoon sugar
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 tablespoons ice water
- 12 tablespoons strawberry preserves (preferably organic homemade)
- Powdered sugar
- Fresh strawberries
Raw Corn and Radish Salad with Spicy Lime Dressing
By BobD
In a blender, puree the lime juice, jalapeño, honey and cumin
- 2 tablespoons fresh lime juice
- 1 small jalapeño, seeded and coarsely chopped
- 1 1/2 teaspoons honey
- 1/4 teaspoon cumin
- 1/4 cup vegetable oil
- Kosher salt and freshly ground pepper
- 4 cups fresh corn kernels (from 4 ears)
- 6 medium radishes, halved and thinly sliced crosswise
- 1/2 cup coarsely chopped flat-leaf parsley
- 1/4 small red onion, thinly sliced
SUMMER VEGGIE RAGOUT w/CURRY SAUCE
By BobD
For curry sauce: Heat 1 tablespoon oil in large saucepan over medium heat
- Curry sauce:
- 3 tablespoons vegetable oil, divided
- 1 small onion, chopped (about 1 cup)
- 1 small carrot, peeled, chopped
- 1 stalk lemongrass, coarsely chopped and pounded with meat mallet to flatten slightly
- 1 1-inch piece unpeeled fresh ginger, thinly sliced
- 1 small Granny Smith apple, peeled, finely chopped (about 1 cup)
- 2 tablespoons curry powder (preferably Madras)
- 2 1/2 tablespoons all purpose flour
- 2 cups fresh carrot juice
- Vegetables:
- 1 1/2 pounds eggplants (about 2 medium), peeled, cut into 1-inch cubes
- 5 tablespoons vegetable oil, divided
- 1 pound assorted summer squash (such as zucchini, yellow crookneck, and pattypan), cut into 1-inch pieces
- 1 pound green beans, haricots verts, and/or yellow wax beans, trimmed, cut into 2-inch lengths
- 4 ears of corn, husked
- 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
- 2 cups (packed) arugula
- 1/4 cup torn fresh basil
- Test-Kitchen Tip: To release the most flavor from the lemongrass stalk, it’s important to coarsely chop and flatten it.
SHRIMP RISOTTO w/PEAS
By BobD
1. Shell the shrimp and de-vein if necessary
- 4 SERVINGS
- 1 pound medium shrimp, in the shell
- 1 quart chicken stock or water
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 1 1/2 cups arborio or carnaroli rice
- 2 large garlic cloves, green shoots removed, minced
- 1/2 cup dry white wine
- A generous pinch of saffron (optional)
- 1 cup thawed frozen peas, or fresh peas steamed for five minutes
- 2 tablespoons chopped fresh flat-leaf parsley
- Freshly ground pepper to taste
GLZD BUTTERNUT SQUASH w/CHEVRE & APPLES
By BobD
1. Preheat the oven to 350˚ and position a rack in the center
- Glazed Butternut Squash with Goat Cheese, Apples and Pumpkin-Seed Vinaigrette
- 2 pounds butternut squash (about 1 large)--peeled, seeded and cut into 1-inch cubes
- 1 cup apple cider
- 2 tablespoons unsalted butter, cut into ¼-inch cubes
- Salt and freshly ground black pepper
- ⅓ cup extra-virgin olive oil
- 2 tablespoons raw pumpkin seeds
- 3 tablespoons apple cider vinegar
- 1 small shallot, minced (about 2 tablespoons)
- 1 medium Honeycrisp apple--peeled, cored and cut into matchsticks (about 1 cup)
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped celery leaves
- 2 ounces aged goat cheese
BUTTERNUT SQUASH & CIDER SOUP
By BobD
Heat a medium-size saucepan over low heat
- 1 shallot, peeled and minced
- 1 clove garlic, peeled and minced
- 1/4 cup water
- 3 cups peeled, seeded and cubed butternut squash
- 1/2 cup chicken broth, homemade or low-sodium canned
- 3/4 cup apple cider
- 1/4 cup light sour cream
- 1/2 teaspoon salt, plus more to taste
- 1/2 unpeeled red Rome or Delicious apple, cored and finely diced
- Cracked black pepper
TOMATO BREAD PUDDING
By BobD
Preheat oven to 400F with rack in middle
- 8 SERVINGS
- 3 lb plum tomatoes such as Roma, halved lengthwise
- 1 1/2 teaspoons herbes de Provence
- 1/2 cup extra-virgin olive oil, divided
- 1 head garlic, left whole
- 10 cups cubed (1-inch) country-style Italian bread (1 pound)
- 2 cups whole milk
- 1 cup heavy cream
- 8 large eggs
- 2 cups coarsely grated chilled Italian Fontina (9 oz)
- 1/2 cup grated Parmigiano-Reggiano
TUNA PASTA SALAD
By BobD
Cook green beans in large pot of boiling salted water until crisp-tender, about 4 minutes
- 6 SERVINGS
- 1/2 pound green beans, trimmed, cut into 1-inch-long pieces
- 3/4 pound rotini or other corkscrew pasta
- 2 6-1/8 ounce cans solid white tuna, packed in water, drained
- 5 green onions, chopped
- 1 large tomato, seeded, chopped
- 1/2 cup chopped pitted black olives (preferably brine-cured)
- 3/4 cup mayonnaise
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon celery salt
Braised Cucumbers with Dill
By BobD
Fresh cucumbers are excellent when gently braised in butter and served warm
- 1 1/2 tablespoons unsalted butter
- 1 medium leek, white and pale green parts only, cut into 1/2-inch dice
- 3 pounds tender-skinned cucumbers—peeled in stripes, halved, seeded and cut crosswise 1/2 inch thick
- 2 tablespoons water
- Salt
- 2 tablespoons chopped dill