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Recipes
GEORGIAN CHICKEN w/PMGRNATE & TAMARIND
By BobD
In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1-1/2 cups cilantro, the garlic and the...
- 4-6 SERVINGS
- 4 medium yellow onions, diced
- 4 medium red onions, diced
- 2 cups chopped fresh cilantro
- 10 garlic cloves, minced
- 1 teaspoon sweet paprika
- 1 teaspoon hot paprika or cayenne pepper
- 1 teaspoon black pepper
- 3 tablespoons tamarind paste (see note), diluted in 3 tablespoons water
- 1/2 cup pomegranate paste (see note) diluted in 1/2 cup water, or 1 cup pomegranate juice
- 2 tablespoons ketchup
- 1 teaspoon salt
- 10 skinless chicken thighs
- 10 skinless chicken legs
- Seeds from pomegranate, for garnish.
FRESH EGG FETTUCCINE
By BobD
MAKE DOUGH: Combine flour and semolina, then mound on a work surface (preferably wooden)
- 12 SERVINGS
- Although this flour, semolina, and egg mixture begins as a stiff dough, it cooks into beautiful, velvety noodles that are as smooth as butter.
- 2 cups unbleached all-purpose flour
- 2 cups semolina (sometimes called semolina flour)
- 5 large eggs, lightly beaten
- EQUIPMENT: a pasta machine
Orange Pecan Crusted Pork Sliders with Raspberry Slaw Recipe at Cooking.com
By BobD
In a large bowl toss coleslaw mix with cheese, oranges and dressing
- 2 cups coleslaw mix
- 1/4 cup blue cheese crumbles
- 1 (11 ounce) can mandarin oranges, drained
- 1/4 cup raspberry vinaigrette dressing
- 1 pound pork tenderloin, sliced crosswise in 10 pieces
- 1/4 cup orange marmalade
- 1 cup bread crumbs
- On Sale
- 1/2 cup finely chopped pecans
- 2 tablespoons cooking oil
- 10 small split buns
D.I.Y. Ricotta
By BobD
The recipe for this quick, fresh cheese from Mozza chef Nancy Silverton should be a part of every cook's repertoire
- 4 cups whole milk
- 1 cup cream
- 1 1/2 teaspoons kosher salt
- 2-3 tablespoons lemon juice
ROASTED SHRIMP W/BROCCOLI
By BobD
Preheat oven to 425 degrees
- 2 pounds broccoli, cut into bite-size florets
- 4 tablespoons ( 1/4 cup) extra virgin olive oil
- 1 teaspoon whole coriander seeds
- 1 teaspoon whole cumin seeds
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon hot chili powder
- 1 pound large shrimp, shelled and deveined
- 1 1/4 teaspoons lemon zest (from 1 large lemon)
- Lemon wedges, for serving.
Jean-Georges' Fragrant Sticky Rice
By BobD
Served with fresh fruit, this densely creamy side dish, scented with kaffir lime leaves and lemongrass, would make ...
- 3 banana leaves, thawed (see Note)
- 2 cups Asian short-grain sweet rice, soaked overnight and drained
- 1 cup coconut water
- 2 kaffir lime leaves, chopped, or two 2-inch strips of lime zest
- 1 tender inner bulb of fresh lemongrass stalk, thinly sliced
- 1 cup shredded unsweetened coconut
- 1 green Thai chile, minced
- 2 teaspoons sugar
- Salt
- Fleur de sel, for sprinkling
ROSEMARY & ANCHOVY ROAST LAMB
By BobD
Marinate lamb: Mince garlic and anchovies and mash to a paste with a large heavy knife, then stir together with oi...
- Lamb with anchovy herb paste is a classic Italian preparation. The anchovy doesn't come across as fishy tasting — it simply lends a savory note that blends beautifully with the meat.
- Makes 6 servings.
- 6 garlic cloves
- 9 flat anchovy fillets, drained and patted dry
- 1/4 cup olive oil
- 2 1/2 tablespoons chopped fresh rosemary
- 1 (6- to 7-lb) semiboneless leg oflamb (aitchbone removed), all but a thin layer of fat discarded and lamb tied
- 2 teaspoons salt
- 3/4 teaspoon black pepper
- Special equipment: a 17- by 11-inch roasting pan (or larger) with a rack; an instant-read thermometer
CAVATAPPI w/HUMBOLDT FOG CHEESE
By BobD
1. For the macaroni: bring a large pot of water to a boil, and add 1 to 2 tablespoons salt
- For the topping:
- Coarse sea salt
- 1 pound cavatappi, preferably De Cecco brand
- 2 tablespoons butter
- 1/4 cup onion cut into 1/3-inch dice
- 1 bay leaf
- 1 tablespoon all-purpose flour
- 1 1/2 cups whole milk
- 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 cups (1 pound) Humboldt Fog goat cheese
- 3/4 cup chopped roasted peppers, half red and half yellow (bottled is fine)
- 1 to 2 teaspoons freshly ground black pepper, or to taste
- 1 teaspoon Tabasco Green Pepper Sauce, more as needed
- 1 large egg
- 2 tablespoons whole milk
- 4 ounces Humboldt Fog, shaped into four disks about 1/2-inch thick, chilled
- 1 cup fine dry bread crumbs or panko
- 1 tablespoon butter, for frying.
SWISS CHARD w/CURRANTS & PINE NUTS
By BobD
1. Place the raisins or currants in a bowl and pour on hot water to cover
- This is a popular dish throughout the Mediterranean, particularly in Catalonia, Provence, and along the Italian Riviera. It is often made with spinach, but use Swiss chard, because the chard stands up to the cooking but still has a delicate flavor.
- 3 tablespoons currants, raisins, or golden raisins
- 2 pounds Swiss chard, stemmed and washed in several changes of water, stems diced and set aside
- 2 tablespoons olive oil
- 1 to 2 garlic cloves (to taste), minced
- 3 tablespoons pine nuts
- Salt and freshly ground pepper
Baked Four-Cheese Spaghetti
By BobD
Marc Murphy grew up eating this intensely cheesy baked spaghetti
- 1 1/2 pounds spaghetti
- 1/2 pound imported Fontina, coarsely shredded (2 cups)
- 1/2 pound mozzarella, coarsely shredded (2 cups)
- 1/2 pound Gruyère, coarsely shredded (2 cups)
- 1/4 pound Gorgonzola dolce, crumbled
- Salt and freshly ground pepper