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Recipes
LENTIL & ALMOND BURGERS
By BobD
Ingredient Note: French green lentils are smaller and firmer than brown lentils
- 5 SERVINGS
- 6 cups water
- 1 cup brown lentils or green French lentils (see Ingredient note)
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 cup finely chopped carrot
- 1/3 cup finely chopped shallots (about 2 medium)
- 1/3 cup finely chopped celery (about 1 stalk)
- 1/4 cup sliced almonds
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 large egg yolk, lightly beaten
- 1 tablespoon lemon juice
GRILLED SWEETBREADS
By BobD
Rinse sweetbreads well, then transfer to a 6-quart pot and add water, vinegar, and salt
- 4 SERVINGS
- Grilling sweetbreads gives them a crispy crust that contrasts beautifully with their creamy, tender interior. In Argentina, sweetbreads are usually grilled whole.
- 1 lb sweetbreads
- 1 gallon cold water
- 1 cup distilled white vinegar
- 2 tablespoons salt
- 2 tablespoons extra-virgin olive oil
- SPECIAL EQUIPMENT: 4 (12-inch) wooden skewers, soaked in warm water 1 hour
- ACCOMPANIMENT: chimichurri sauce
STEAMED AUSSIE SEAFOOD DIM SUM
By BobD
To make the dipping sauce, whisk all ingredients together until sugar is dissolved and set aside
- These delightful morsels are easier to make than you think, and can be filled with all manner of seafood,
- or even adding some ground pork.
- If you don’t have a bamboo steamer, use a stainless steel one, or place a wire rack inside a large wok that has a tight sealing lid
- Filling
- 8 ounces boneless, skinless Australian fish - Hiramasa, Tuna, Ocean Trout, Barramundi
- 7 ounces peeled raw prawns, crab or lobster, chopped
- 1 green onion, finely sliced
- 2 tablespoons grated ginger
- 1 small carrot, finely grated
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 3 teaspoons rice flour or cornstarch
- Salt and pepper to taste
- 18-20 wonton wrappers
- Dipping Sauce
- 2 tablespoons rice wine or sherry
- 2 tablespoons soy sauce
- 1 teaspoon palm sugar or sugar
- 1 teaspoon finely sliced green onion
MEYER LEMON BUDINO
By BobD
Preheat oven to 350°F. Butter six 3/4-cup custard cups or ramekins
- Budino is Italian for "pudding."
- 1/2 cup plus 2 tablespoons sugar
- 3 large eggs, separated
- 1/4 cup all purpose flour
- 1/4 cup fresh Meyer lemon juice
- 2 tablespoons fresh regular lemon juice
- 2 tablespoons finely grated Meyer lemon peel
- 3/4 cup plus 2 tablespoons whole milk
- 1/4 teaspoon salt
- Whipped cream (optional)
FENNEL & CELERY SALAD w/PUMPKIN SEEDS
By BobD
Combine celery, fennel, parsley, and pumpkin seeds in large bowl
- 4 SERVINGS
- 3 celery stalks, cut crosswise into paper-thin slices
- 1 small fennel bulb, trimmed, halved vertically, sliced paper-thin
- 1/2 cup fresh Italian parsley leaves
- 1/4 cup toasted salted pumpkin seeds (pepitas)
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 3/4 cup Parmesan cheese shavings (about 1 1/2 ounces)
SPAGHETTI SQUASH GRATIN w/BASIL
By BobD
1. Preheat the oven to 375 degrees
- 1 spaghetti squash, about 3 pounds
- 1 tablespoon extra virgin olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- Salt and freshly ground pepper
- 3 large eggs
- 1/2 cup low-fat milk
- 2 tablespoons chopped fresh basil (1/4 cup basil leaves)
- 2 ounces Gruyère cheese, grated (1/2 cup)
- 2 tablespoons freshly grated Parmesan or pecorino romano
POTATO, GREAN BEAN & SPINACH SALAD
By BobD
1. Steam the potatoes above 1 inch boiling water for 10 minutes or until tender
- 1 pound waxy potatoes, cut in 1-inch dice
- 2 tablespoons finely minced red onion, soaked for five minutes in cold water, then drained, rinsed, and drained on paper towels
- 2 tablespoons sherry vinegar
- 1 tablespoon freshly squeezed lemon juice
- Salt to taste
- 1 small garlic clove, green shoot removed, minced or pureed
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
- 3 tablespoons plain low-fat yogurt
- Freshly ground pepper to taste
- 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives, chervil or dill
- 6 ounces green beans, trimmed and broken in half
- 2 ounces feta cheese, crumbled
- 1 6-ounce bag baby spinach
SHAVED BROCCOLI STALKS w/LEMON
By BobD
1. Grate the zest from the lemon and set aside
- 1 large lemon
- 1 pound broccoli stalks, thick peels trimmed off
- 1 ripe avocado (optional)
- 1 chunk Parmigiano-Reggiano, at least 3 ounces
- 1 small ripe red chile, cut into thin rings (optional)
- Extra virgin olive oil
- Coarse salt and cracked black pepper.
GRILLED NORTH AFRICAN SALMON
By BobD
Tip: To oil a grill: Oil a folded paper towel, hold it with tongs and rub it over the rack
- Our version of the classic North African herb paste known as chermoula serves as both a marinade and a sauce for this richly flavored salmon. If it is too cool to grill outdoors, you can roast the salmon at 450 degrees F for 12 to 15 minutes.
- 1/4 cup low-fat or nonfat plain yogurt
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon salt, or to taste
- Freshly ground pepper to taste
- 1 pound center-cut salmon fillet, cut into 4 portions (see Tip)
- 1 lemon, cut into wedges
GRATED APPLE, RADISH & CELERY SALAD
By BobD
Dress all with olive oil, shallots, grainy mustard, red wine vinegar and a pinch of sugar
- Grate apples (red are nice; leave skin on), radish and celery. Roast pistachios and chop.