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Recipes
TUNA CANAPES w/CAPERS, OLIVES & LEMON
By BobD
1. In a large bowl, mash garlic with the back of a spoon
- Juice of half a lemon, plus more to taste
- 5 tablespoons extra virgin olive oil, plus 4 more tablespoons if serving as dip
- 20 ounces canned tuna, preferably packed in olive oil, drained
- 1/4 cup chopped red onion
- 1/4 cup chopped black olives
- 2 tablespoons capers
- 2 tablespoons minced parsley or basil
- Salt to taste
- Buttered toast, if serving as sandwiches
- 10 tablespoons unsalted butter, softened, if serving as dip.
FRIED MOZZ w/ARUGULA & PROSCIUTTO
By BobD
Divide arugula into 12 small bunches and loosely wrap each with 1 or 2 slices prosciutto
- 6 SERVINGS
- 2 bunches arugula (3/4 lb total), coarse stems discarded
- 5 oz thinly sliced prosciutto (8 to 12 slices)
- 1 (7-oz) jar roasted red peppers, rinsed and torn into large pieces
- 1/3 cup brine-cured black olives
- 1/2 cup thinly sliced red onion
- 2 tablespoons red-wine vinegar
- 1 tablespoon anchovy paste
- 1/4 cup extra-virgin olive oil
- 2 large egg whites
- 1 cup fine dry bread crumbs
- 2 About 2 cups olive oil for frying
- 1 lb salted fresh mozzarella, cut into 6 thick slices (without rounded ends)
Semolina Pudding with Saffron and Nuts
By BobD
As a child, Neelam Batra ate a hot, creamy version of this comforting dish for breakfast—minus the silver leaf an...
- 6 cups plus 1 tablespoon whole milk
- 1/2 teaspoon saffron threads
- 1/2 cup blanched, whole almonds
- 1/2 cup shelled unsalted pistachios
- 2 tablespoons unsalted butter
- 2/3 cup semolina
- 1/2 cup plus 2 tablespoons sugar
- 3/4 teaspoon ground cardamom
- Edible silver leaf, for garnish (optional; see Note)
Oven-Fried Chicken Breasts
By BobD
Add sweet tea to the marinade; the tannins help tenderize the poultry while the sugar gives it a light cure
- For the Chicken:
- 4 4 skinless, boneless chicken breasts (5 ounces each)
- 4 4 cups brewed sweetened iced tea
- 1 1/2 1 1/2 tablespoons worcestershire sauce
- 1 1 tablespoon tabasco
- 1 1 tablespoon dried thyme
- Kosher salt
- 2 cups 2 cups all-purpose flour
- 3/4 3/4 teaspoon cayenne pepper
- 1 1 teaspoon smoked hot Spanish paprika (pimentón de la Vera)
- 1 1 teaspoon garlic powder
- 1 1 teaspoon onion powder
- 1 1 teaspoon freshly ground pepper
- 1 1 tablespoon unsalted butter
- 2 2 tablespoons canola oil
- For the Gravy:
- 2 2 tablespoons canola oil
- 1 1 large white onion, thinly sliced
- 1/2 teaspoon 1/2 teaspoon dried thyme
- pinch of sugar
- 2 2 tablespoon( dry sherry
- 1 1 cup chicken stock
- 1 1 teaspoon cornstarch, dissolved in 1 tablespoon of water
- salt and freshly ground pepper
Honeyed Yogurt and Blueberry Tart with Ginger Crust
By BobD
Melissa Rubel Jacobson mixes creamy yogurt with honey so it's deliciously sweet and tangy, then she spreads it in a...
- 10 whole graham crackers, broken into pieces, or 1 1/2 cups plus 2 1/2 tablespoons of crumbs
- 1/4 cup crystallized ginger, finely chopped
- 1 tablespoon sugar
- Pinch of salt
- 3 tablespoons unsalted butter, melted
- 1 large egg white
- 2 cups Greek-style nonfat yogurt, drained overnight
- 2 tablespoons honey
- 1 1/2 cups blueberries (9 ounces)
THE MONROE
By BobD
Heat large skillet or sauté pan over medium-high heat
- Wisconsin Limburger, bacon, caramelized onions, and fig jam on a whole-grain baguette.
- 8 thick slices bacon
- 1 yellow onion, thinly sliced
- Salt and pepper
- 2-3 tablespoons water, divided
- 8 tablespoons butter, divided
- 10-12 ounces fresh spinach leaves
- 4 whole-grain baguettes
- 4-8 tablespoons fig jam or preserves
- 8 ounces Wisconsin Limburger cheese, sliced
TURKEY CHILI
By BobD
Cook onion and peppers in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, 12 to 15...
- 6-8 SERVINGS
- 1 large white onion, coarsely chopped
- 2 bell peppers (any color), cut into 1-inch pieces
- 3 tablespoons vegetable oil
- 1 tablespoon chili powder
- 1 teaspoon chipotle chile powder
- 2 teaspoons packed brown sugar
- 1 (28-oz) can whole tomatoes in juice
- 1 (19-oz) can black beans, rinsed and drained
- 1/2 cup water
- 2 cups cooked turkey, cut into 1-inch pieces
- ACCOMPANIMENTS: sour cream; sliced avocado; chopped white onion; lime wedges
WHOLE WHEAT MATZO BALLS
By BobD
In a medium bowl, combine egg yolks, stock, oil, pepper and 2 teaspoons salt; mix well
- YILED 12 MATZO BALLS
- 3 large eggs, separated
- 1/2 cup stock
- 2 tablespoons canola oil
- 1/2 teaspoon freshly ground black pepper
- Salt
- 3 or more tablespoons minced fresh dill
- 1 cup whole-wheat matzo meal, or as needed
- 2 to 3 quarts vegetable or chicken soup, for serving.
PROVENCAL ARTICHOKE RAGOUT
By BobD
Heat the oil in a large, heavy nonstick skillet or casserole over medium heat, and add the onion and celery
- 6-8 SERVINGS
- 2 pounds baby artichokes (or globe artichokes if baby artichokes arent available), trimmed
- 1 lemon, cut in half
- 2 tablespoons olive oil
- 1 large sweet onion, such as Vidalia or Maui, chopped, or 1 bunch of spring onions, chopped
- 2 celery stalks, from the inner hart, sliced
- 1 large or 2 small red bell peppers, diced
- 4 large garlic cloves, minced or pressed
- Salt
- 1 28-ounce can chopped tomatoes with juice, peeled, seeded and chopped
- 3/4 to 1 cup water, as needed
- Freshly ground pepper
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 to 4 tablespoons chopped fresh basil or parsley
- 2 to 3 teaspoons fresh lemon juice
SHREDDED RED CABBAGE & CARROT SALAD
By BobD
1. Cover the shredded cabbage with cold water, and let sit for 15 minutes while you prepare the remaining ingredien...
- 4 SERVINGS
- 3/4 pound red cabbage, cored and finely shredded
- 1/4 pound carrots, peeled and finely grated
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon minced fresh chives
- 1 teaspoon minced fresh dill
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sherry vinegar or white wine vinegar
- Salt and freshly ground pepper to taste
- 1 small garlic clove, finely minced
- 1 teaspoon Dijon mustard
- 6 tablespoons extra virgin olive oil or canola oil (or a mix of the two), or use 2 tablespoons plain low-fat yogurt or buttermilk and 4 tablespoons oil