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Recipes
TOMATO MARMELADE
By BobD
Day 1 First, prepare the lemon and orange slices: Place the slices in a wide stainless-steel kettle and cover amply...
- 2 Life: 2 years
- to 8-ounce eleven to twelve 8-ounce jars
- 1 1 1 pound seeded lemons, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin
- 1 1 1 pound navel or seeded Valencia oranges, halved crosswise, each half cut lengthwise into quarters and sliced crosswise medium-thin
- 3 1/2 3 1/2 1/2 pounds Early Girl or other sweet red tomatoes
- 4 4 14 pounds 14 ounces white cane sugar
- 4 4 4 ounces strained freshly squeezed lemon juice
- large pinch A large pinch of saffron
- 1 1 1/2-inch) (1 1/2-inch) piece cinnamon stick
ZUPPA della FRANTOIANA
By BobD
Cover the beans with water and soak overnight, or, if short of time, follow this quick-soaking method: Cover with w...
- BEAN & VEGETABLE SOUP
- 2 cups small dried brown beans, preferably speckled cranberry beans
- 1 small carrot
- 2 medium onions
- 4 cloves garlic
- 1 cup extra-virgin olive oil (see note)
- 2 to 3 cups mixed winter vegetables, shredded or cut into bite-size pieces (should include, but not be limited to, kale, potatoes, carrots and pumpkin or winter squash)
- 1 loaf Italian country-style bread, dense, grainy and preferably at least a day old
- Salt and freshly ground pepper to taste
APPLE UPSIDE DOWN BISCUIT CAKE
By BobD
Preheat oven to 425F. Make topping: Heat butter in an ovenproof 10-inch heavy skillet (preferably well-seasoned c...
- For topping
- 3 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1 lb Granny Smith apples, peeled, cored, and cut into thin wedges
- For biscuit cake
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 5 tablespoons cold unsalted butter, cut into pieces
- 1/2 cup well-shaken buttermilk
- Accompaniment: creme fraiche or sour cream
TRI-TIP STEAK w/TOMATO ROMESCO
By BobD
1. Heat oven to 500 degrees
- 1 tri-tip steak, about 2 to 2 1/2 pounds, or other 2-inch-thick steak
- Salt and freshly ground black pepper
- 1 cup cherry tomatoes
- 2 tablespoons almonds, shelled
- 3 garlic cloves, peeled and lightly crushed
- 1 jalapeno pepper, seeded and chopped, optional
- 1 to 2 tablespoons sherry or red wine vinegar, or to taste
- 1/3 cup olive oil
- 1/2 teaspoon pimenton or other chili powder, optional.
LIMONCELLO GELATO
By BobD
Whisk first 6 ingredients in large saucepan
- Yield: Makes about 4 cups
- 2 cups heavy whipping cream
- 1/2 cup whole milk
- 1/4 cup buttermilk
- 1/4 cup mascarpone cheese
- 4 coffee beans
- 1 teaspoon finely grated lemon peel
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 1/4 cup limoncello or other lemon liqueur plus additional for serving
INDIVIDUAL APPLE OATMEAL CRUMBLES
By BobD
Put oven rack in middle position and preheat oven to 375F
- SERVES 4
- 2 medium Rome apples
- 2 tablespoons fresh lemon juice
- 2 tablespoons packed dark brown sugar
- 1/4 cup water
- 1/4 cup old-fashioned rolled oats
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 teaspoons cold unsalted butter, cut into bits
- SPECIAL EQUIPMENT: 4 (1/3-cup) round shallow ceramic baking dishes
RATATOUILLE
By BobD
1. Combine all ingredients
- Red peppers, small dice 2 each
- Eggplant, small dice 1 each
- Red onion, small dice 1 each
- Zucchini, small dice 2 each
- Lemon, juice of 1 each
- Extra virgin olive oil 3 Oz
- Thyme, bunch 1/2 each
- Salt as needed
- Freshly ground black pepper as needed
VEAL SCALLOPINI w/OLIVE & SUN DRIED TOMATOES
By BobD
Put oven rack in middle position and preheat oven to 200F
- 4 SERVINGS
- 2 tablespoons olive oil
- 1/2 stick (4 tablespoons) unsalted butter, cut into tablespoon pieces
- 1/2 cup all-purpose flour
- 1 lb thinly sliced veal cutlets (scallopini; 3/4 inch thick)
- 1/3 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- 1/2 cup drained oil-packed julienned sun-dried tomatoes
- 1/3 cup drained pitted brine-cured black olives, coarsely chopped
- ACCOMPANIMENT: boiled potatoes; lemon wedges
- GARNISH: chopped fresh flat-leaf parsley
LEMON CURD CROSTADA
By BobD
MAKE DOUGH: Pulse almonds with 1/4 cup flour in a food processor until finely ground, being careful not to grind...
- 8 SERVINGS
- FOR PASTRY DOUGH
- 3/4 cup whole almonds with skins (1/4 lb), toasted and cooled
- 2 cups all-purpose flour, divided
- 1 1/4 sticks unsalted butter, softened
- 1/2 cup sugar
- 1 large egg, lightly beaten
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon pure almond extract
- 2 teaspoons grated lemon zest
- 1/2 teaspoon salt
- FOR FILLING AND ASSEMBLY
- 5 large egg yolks
- 3/4 cup plus 1 tablespoon sugar, divided
- 1 tablespoon grated lemon zest
- 1/2 cup fresh lemon juice
- 3/4 stick unsalted butter, cut into bits
- 1/8 teaspoon salt
- EQUIPMENT: an 8-inch springform pan; a pastry/pizza wheel
SUPER FLAVOR VEGETABLE STOCK
By BobD
Layer all ingredients in a cold stock pot, in order of ingredient list
- Olive oil, high quality 1/2 C
- Onion, large, sweet, peeled, cut into 2-inch chunks 1 each
- Carrots, medium, cut into 1-inch slices 2 each
- Red bell pepper, large, seeded and quartered 1 each
- Zucchini, cut into 2-inch slices 2 each
- Yellow squash, cut into 2-inch slices 2 each
- Plum tomatoes, halved 4 each
- Garlic clove, peeled 1 each
- Sea salt 1 tsp
- Cracked black pepper 1/2 tsp
- Spring water 2 C