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Recipes
RSTD SQUASH w/BALSAMIC & APPLES
By BobD
Heat oven to 400F. Slice a small piece off the skin side of each squash half, so halves sit flat
- 2 large butternut squash (about 4 pounds), halved, and seeds and membranes removed
- 1 piece ginger (about 1 inch), peeled and finely chopped
- 1 cup balsamic vinegar
- 2 tablespoons brown sugar
- Vegetable oil cooking spray
- 2 Gala or Golden Delicious apples, cored and thinly sliced
- 1/4 cup dried cherries, chopped
Grilled Coca Cola-Braised Beef Tongue
By BobD
- 1 beef tongue (about 3 pounds)
- 1 1/2 tablespoons kosher salt
- 2 teaspoons freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 4 cups beef broth
- 4 cups light-style beer, such as a Pilsner
- 1 12-ounce bottle Coca-Cola (preferably Mexican Coke)
- 1/2 cup soy sauce
- 2 dried bay leaves
- 1 sheet kombu
Breakfast Burrito w/Turkey Bacon & Spinach
By BobD
In a nonstick skillet, heat 1 1/2 teaspoons of the oil
- 1 tablespoon extra-virgin olive oil
- 1/4 cup finely chopped red onion
- 4 slices of turkey bacon, cut crosswise into 1/2-inch strips
- 2 packed cups baby spinach, coarsely chopped
- 1/2 cup cherry tomatoes, thinly sliced
- Kosher salt
- 4 large eggs
- 4 large egg whites
- 1/4 cup crumbled feta cheese
- 1 tablespoon snipped chives
- Four 8-inch, whole-wheat tortillas, warmed
- 4 red leaf lettuce leaves
MEDALLIONS OF BEEF FORESTIERE
By BobD
Sprinkle the beef with salt and pepper
- 6 slices beef tenderloin, each about 1/4 pound
- Salt to taste, if desired
- Freshly ground pepper to taste
- 2 tablespoons butter, preferably clarified
- 2 tablespoons finely chopped shallots
- 1 teaspoon finely minced garlic
- 6 ounces fresh mushrooms, preferably oyster mushrooms, shiitake mushrooms or morels or a blend of all three, thinly sliced
- 1/2 cup dry red wine, preferably zinfandel
- 1 cup rich veal broth or use fresh or canned beef broth
- 1/4 cup Madeira wine
- 4 tablespoons butter at room temperature
- 6 sprigs fresh basil for garnish, optional
ARTIC CHAR w/WHT BEANS, WLD MUSH & ODTOMS
By BobD
For oven-dried tomatoes: Preheat oven to 250F
- Oven-dried tomatoes:
- 4 SERVINGS
- Artic Char with White Beans, Wild Mushrooms, and Oven-Dried Tomatoes
- 1 pound plum tomatoes
- 1 tablespoon olive oil
- 2 teaspoons chopped fresh thyme
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- Beans:
- 1 cup dried large white beans (such as gigante, cannellini, Italian butter, or Great Northern)
- 1/2 ounce dried porcini mushrooms*
- 2 cups boiling water
- 3 tablespoons olive oil, divided
- 1 cup chopped leek (white and pale green parts only)
- 1/2 cup chopped onion
- 1/2 cup chopped peeled carrot
- 4 cups (about) low-salt chicken broth, divided
- 1/2 cup dry white wine
- 2 small bay leaves
- 1 teaspoon chopped fresh sage
- 1/2 pound fresh wild mushrooms (such as chanterelle, porcini, or stemmed shiitake), thickly sliced
- 2 garlic cloves, chopped
- 1 small shallot, chopped
- Fish:
- 1/4 ounce dried porcini mushrooms
- Olive oil
- 4 6-ounce arctic char fillets with skin (each 3/4 to 1 inch thick)
- 1 teaspoon fennel pollen** or ground fennel seed
LENTIL STEW w/PUMPKIN or SWEET POTATOES
By BobD
1. Combine the lentils, water or stock, onion, garlic cloves and bay leaf in a large soup pot or Dutch oven
- 1/2 pound (1 heaped cup) lentils, rinsed and picked over
- 6 cups water, vegetable stock or chicken stock
- 1 medium onion, cut in half
- 2 garlic cloves, peeled and crushed
- 1 bay leaf
- Pinch of saffron
- 1/2 teaspoon turmeric
- 20 sprigs cilantro, tied into a bunch
- Salt
- 1 teaspoon ground ginger
- 2 medium or 1 large carrot, peeled and cut into 1/4-inch dice
- 1/2 pound winter squash (such as pumpkin or butternut squash) or sweet potato, peeled and cut into 1/4-inch dice
- 3 tablespoons tomato paste
- Freshly ground pepper
- 2 to 3 tablespoons chopped flat-leaf parsley
GRILLED SWORDFISH w/NORTH AFRICAN SPICE RUB
By BobD
For Yogurt Sauce: Whisk yogurt, chopped cilantro and minced garlic in small bowl to blend
- 4 SERVINGS
- Also great with salmon or fresh tuna steaks.
- Yogurt Sauce
- 1/2 cup plain nonfat yogurt
- 2 tablespoons chopped fresh cilantro
- 1 large garlic clove, minced
- Spice Rub
- 1/2 cup chopped onion
- 2 garlic cloves, chopped
- 2 teaspoons caraway seeds
- 2 teaspoons ground coriander
- 1/2 teaspoon cayenne pepper
- 6-ounce swordfish steaks (about 3/4 to 1 inch thick)
- 1 tablespoon olive oil
- Lime wedges
WARM BABY BEETS & HERRING w/MSTD DILL SAUCE
By BobD
Whisk mustard, vinegar and sugar in medium bowl to blend
- 4 SERVINGS
- 3 tablespoons Dijon mustard
- 2 tablespoons white wine vinegar
- 2 teaspoons sugar
- 3 tablespoons (packed) chopped fresh dill
- 3 tablespoons olive oil
- 2 tablespoons whipping cream
- 16 bay beets, stems trimmed to 2 inches
- 12 pickled herring fillets, halved lengthwise
- Fresh dill sprigs
BANANA UPSIDE DOWN CAKE
By BobD
Preheat oven to 350F with rack in middle
- 6-8 SERVINGS
- Be sure to use just-ripe bananas for this recipe; if you use overly ripe ones, they will dissolve into the cake.
- FOR TOPPING
- 3/4 stick unsalted butter
- 3/4 cup packed light brown sugar
- 2 tablespoons dark rum
- 3 large just-ripe bananas, halved lengthwise and cut into 1 1/2-inch pieces
- FOR BATTER
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon dark rum
- 1/2 teaspoon pure vanilla extract
- 3/4 cup whole milk
- SPECIAL EQUIPMENT: a well-seasoned 10-inch cast-iron skillet
LINGUINE w/SARDINES & PARSLEY
By BobD
Cook pasta in large pot of boiling salted water until tender but still firm to bite
- 2 SERVINGS
- 8 ounces linguine
- 1 3 3/4-ounce can small sardines packed in olive oil, drained,1 tablespoon oil reserved
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 1 1/2 cups dry white wine
- 2/3 cup chopped Italian parsley
- Lemon wedges