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Recipes
Grilled Shrimp with Oregano and Lemon
By BobD
The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mort...
- 1/2 cup salted capersrinsed, soaked for 1 hour and drained
- 1/2 cup oregano leaves
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Freshly ground pepper
- 2 1/2 pounds large shrimp, shelled and deveined
- Salt
CALAMARI & NICOISE SALAD
By BobD
Rinse squid under cold running water, then pat dry between paper towels
- 8 SERVINGS
- Quickly cooking the calamari renders it snowy white and very tender-such a nice backdrop to the salty olives and crunchy celery. Scallion, lemon zest, and celery add freshness.
- 2 lb cleaned squid
- Heaping 1/3 cup nicoise olives, finely chopped
- 1/3 cup finely chopped celery
- 1/3 cup chopped celery leaves
- 1/3 cup thinly sliced scallion
- 1 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice, or to taste
- 1/4 cup extra-virgin olive oil
CREAM OF TOMATO SOUP w/SOUFFLED TOASTS
By BobD
Melt the butter in a soup pot over medium heat
- YIELD 6 CUPS
- 2 1/2 tablespoons butter
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 1/2 teaspoons dried basil, crumbled between your fingers
- Pinch of ground cloves
- 2 tablespoons flour
- Two 15-ounce cans diced tomatoes in puree or juice
- Pinch of baking soda
- 2 1/2 cups vegetable stock or water
- 1 1/2 cups milk
- Sea salt and freshly ground pepper
- Tomato paste if needed
- 1 egg, separated, or 1 egg white only
- 1 teaspoon Dijon mustard
- Pinch of cayenne
- 1 cup grated sharp Cheddar cheese
- 1 teaspoon minced scallion or shallot
- 4 slices sandwich bread, lightly toasted
Potato Gnocchi with Garlic Butter, Mushrooms and Snails
By BobD
At The Modern in New York City, chef Gabriel Kreuther makes gnocchi using fromage blanc, a fresh French cheese that...
- Rock salt
- 3/4 pound Yukon Gold potatoes
- 1 cup sour cream
- 1 large egg, lightly beaten
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1/4 teaspoon freshly grated nutmeg
- 6 tablespoons unsalted butter, softened
- 6 small garlic cloves, minced
- 1/3 cup finely chopped parsley
- Salt and freshly ground black pepper
- 3/4 cup dry white wine
- One 12-ounce can small Burgundy snails, drained and rinsed
- 2 tablespoons extra-virgin olive oil
- 1 pound oyster mushrooms, stems trimmed and large caps halved
- 1 teaspoon sherry vinegar
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 cups small watercress sprigs
FENNEL & LEEK GRATIN w/FETA
By BobD
1. Heat the oil over medium heat in a large, nonstick skillet, and add the fennel and leeks
- 2 tablespoons extra virgin olive oil
- 2 pounds fennel, trimmed, quartered, cored and chopped (about 4 cups chopped)
- 1 bunch leeks, white and light green parts, cleaned and chopped (about 3 cups chopped leeks)
- Salt and freshly ground pepper to taste
- 2 large garlic cloves, minced
- 1/2 cup chopped fresh dill
- 4 large eggs, beaten
- 3 ounces feta cheese, crumbled (about 3/4 cup)
Savory Lemon Cream
By BobD
In a small bowl, mix the sour cream with the lemon juice, lemon zest and Tabasco; season with salt and pepper
- 1/3 cup sour cream
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 teaspoon Tabasco
- Salt and freshly ground pepper
- 2 large scallions, thinly sliced
DEVILED FRIED CHICKEN
By BobD
In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 te...
- To is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken around three pounds so that it will cook through quickly.
- 2 2 2 cups buttermilk
- 1/4 1/4 1/4 cup Dijon mustard
- 2 2 2 tablespoons onion powder with green onion and parsley
- 5 5 5 teaspoons salt
- 4 4 4 teaspoons dry mustard
- 4 4 4 teaspoons cayenne pepper
- 2 1/2 2 1/2 1/2 teaspoons ground black pepper
- 1 1 3- to 3 1/4-pound 8 fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
- 3 3 3 cups all purpose flour
- 1 1 1 tablespoon baking powder
- 1 1 1 tablespoon garlic powder
- 5 5 5 cups (or more) peanut oil (for frying)
RIGATONI alla BOSCAIOLA
By BobD
Bring 6 quarts salted water to a boil in an 8-quart pot over high heat
- Serves 6
- Salt
- 1/4 cup extra-virgin olive oil
- 1 large onion, diced (about 1 1/4 cups)
- 1/2 pound sweet Italian sausages, preferably without fennel seeds
- 1 pound assorted mushrooms, trimmed, cleaned, sliced thin (about 5 cups)
- 1 cup peeled, seeded, and diced fresh tomatoes, or 1 cup seeded and diced drained canned Italian plum tomatoes
- 1 1/2 pounds fresh peas, shelled (about 1 cup), or 1 cup frozen peas, defrosted & drained
- Freshly ground black pepper
- 1 1/2 cups Chicken Stock, Vegetable Stock, or pasta-cooking water
- 1/2 cup heavy cream
- 1 cup fresh ricotta cheese or packaged whole-milk ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano cheese
FETTUCCINE w/PEAS & SNOW PEAS
By BobD
Cook leeks in butter in a 12-inch heavy skillet over moderately low heat, stirring, until tender, about 5 minutes
- 2 medium leeks (white and pale green parts only), rinsed well and finely chopped
- 2 tablespoons unsalted butter
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 3/4 cup water
- 2 cups shelled fresh peas (2 to 2 1/2 pounds in pods)
- 1/2 pound snow peas, trimmed and halved lengthwise (3 1/2 cups)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pound dried egg fettuccine nests
- 1/3 cup chopped fresh flat-leaf parsley
- 2 teaspoons finely grated fresh lemon zest
- 1/3 cup finely grated parmesan plus additional for serving
STRING BEANS w/WASABI & TAMARI DIP
By BobD
Trim the string beans. Steam for 7 minutes
- 6 SERVINGS
- 1 pound string beans
- 1 tablespoon wasabi paste (Japanese green horseradish)
- 1/2 cup tamari soy sauce