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Recipes
GARLIC SAUTEED SHIITAKE MUSHROOMS
By BobD
Combine butter and garlic in saute pan
- 4 tablespoons unsalted butter
- 2 large cloves garlic, minced
- 6 ounces large shiitake mushrooms, stems removed
- Salt and freshly ground black pepper
- 1 tablespoon chopped parsley
BROILED SALMON w/WHITE MISO GLAZE
By BobD
Position oven rack in upper third of oven; preheat broiler
- Light miso is the key to the wonderful flavor of this salmon.
- 1 tablespoon sesame seeds
- 2 tablespoons sweet white miso paste (see Ingredient note)
- 2 tablespoons mirin (Japanese rice wine) (see Ingredient note)
- 1 tablespoon reduced-sodium soy sauce or tamari (see Ingredient note)
- 1 tablespoon minced fresh ginger
- A few drops hot pepper sauce
- 1 1/4 pounds center-cut salmon fillet, cut into 4 portions
- 2 tablespoons thinly sliced scallions
- 2 tablespoons chopped fresh cilantro or parsley
WALNUT PIE
By BobD
1. Preheat oven to 400 degrees
- 1 stick butter, more for smearing foil
- 1 unbaked pastry shell in a 9-inch pie pan
- 1 1/2 cups sugar
- 1/2 cup cream
- 2 1/2 cups roughly chopped walnuts (there should be large chunks)
- Salt to taste.
BROCCOLI RISOTTO
By BobD
1. Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the po...
- 4 SERVINGS
- 2 quarts well-seasoned chicken or vegetable stock, as needed
- 2 tablespoons extra virgin olive oil
- 1/2 cup minced onion
- 1 1/2 cups arborio or carnaroli rice
- 1 to 2 garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- 1 pound broccoli (2 good-size stalks), stems peeled and cut in small dice, flowers thinly sliced
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons minced flat-leaf parsley
TRIPLE SEAFOOD CHOWDER w/DILL
By BobD
Stir salt pork pieces in heavy large pot over medium-low heat until crisp and golden, about 20 minutes
- 6 SERVINGS
- 8 ounces salt pork, trimmed, cut into 1/4-inch dice
- 1 3/4 cups chopped onion
- 1 1/2 cups chopped celery
- 3/4 teaspoon dried thyme
- 1/2 cup finely crushed saltine crackers
- 2 10-ounce cans baby clams, drained, juices reserved
- 1 1/4 pounds white potatoes, peeled, cut into 1/2-inch pieces
- 2 1/2 cups bottled clam juice
- 1 1/2 pounds thick cod fillets, cut into 3/4-inch pieces
- 1 cup half and half
- 1/2 cup whipping cream
- 1/4 cup chopped fresh dill
- Smoked Salmon Butter
GNOCCHI w/WILD MUSHROOM SAUTE
By BobD
Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stem...
- 1 1/4 pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletus
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, peeled and sliced
- 1/2 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup white wine or chicken or mushroom stock
- Pinch red-pepper flakes
- 2 teaspoons tomato paste
- 1 pound homemade or store-bought gnocchi
- 1/4 cup coarsely chopped fresh chives for garnish
- Grated Parmesan for serving
EASY CHEDDAR WAFERS
By BobD
In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco ...
- 1/2 pound sharp Cheddar cheese, grated (about 2 cups)
- 4 tablespoons unsalted butter, softened
- 1/4 teaspoon celery seeds
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/4 teaspoon Tabasco sauce
- 1/8 teaspoon cayenne pepper
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
Brandied Peaches
By BobD
Bring a large pot of water to a boil
- 6 pounds small to medium ripe peaches
- 3 cups water
- 2 pounds sugar (4 cups)
- 4 cups brandy
MATZO, LOX, EGGS & ONIONS
By BobD
Put the matzos under a running faucet for about 15 seconds or until really wet
- 4 matzos
- 1 large red onion, halved lengthwise and thinly sliced
- 3 tablespoons unsalted butter or olive oil
- 1/2 teaspoon salt, plus a pinch
- 8 large eggs
- 1/4 teaspoon black pepper
- 4 ounces lox or smoked salmon, cut into
- 1/2 -inch-wide strips
- 2 tablespoons freshly chopped dill, more for garnish
- Honey, for serving
- Sour cream, for serving.
CROQUE MONSIEUR w/MORNAY SAUCE
By BobD
FOR THE SAUCE: Melt butter in heavy medium saucepan over medium heat
- For the Mornay Sauce:
- 4 SERVINGS
- 2 tablespoons butter
- 1/4 cup finely chopped onion
- Pinch of kosher salt
- 1 bay leaf
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup finely grated Gruyere cheese
- 1/4 cup finely grated Parmigiano-Reggiano
- 1 large egg yolk
- For the Sandwiches:
- 6 tablespoons unsalted butter
- 8 slices fresh country-style white bread
- 1 pound Gruyere cheese, sliced 1/16 inch thick (about 24 slices)
- 12 ounces thinly sliced ham (about 16 slices)