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Recipes
MIDDLE EASTERN SQUASH SAUCE
By BobD
In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper
- 1 med squash, cooked
- 2 tbsp. butter
- 2 tbsp. olive oil
- 1/2 tsp. ground cardamom
- 3/4 tsp. ground coriander
- 1/8 tsp. ground ginger
- 1/8 tsp. allspice
- Salt and white pepper to taste
- 1/2 cup toasted slivered almonds
- Zest of 1 orange
SEAR ROASTED SALMON w/LEMON GINGER BUTTER
By BobD
FOR THE BUTTER: In a bowl, blend the butter, lemon juice, ginger, and chives well
- For the Butter:
- Warming the lemon juice makes it easier to mix it into the softened butter. Wrapped well, the compound butter keeps for weeks in the freezer.
- 6 tablespoons butter, well softened at room temperature
- 2 tablespoons fresh lemon juice, warmed slightly
- 2 tablespoons minced fresh ginger
- 2 tablespoons snipped fresh chives
- For the Salmon:
- Olive oil for the pan
- 4 salmon fillets (5 ounces each), skinned if you like, patted dry
- Salt and freshly ground black pepper
GRILLED SKIRT STEAK w/ARUGULA SALAD
By BobD
Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure Whisk togeth...
- Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing
- 1 tablespoon ketchup
- 2 tablespoons grainy mustard
- 2 teaspoons sugar
- 1 teaspoon minced garlic
- 2 tablespoons fresh lime juice
- 2 tablespoons balsamic vinegar
- 1/3 cup extra-virgin olive oil
- 1 pound skirt steak, trimmed of excess fat and halved crosswise
- 2 bunches arugula (3/4 pound), tough stems discarded
- 1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)
CHOCOLATE PEANUT TOFFEE
By BobD
Butter baking pan and put on a heatproof surface
- YIELD 3 POUNDS
- 4 sticks (1 pound) unsalted butter, cut into pieces
- 2 cups sugar
- 1/4 teaspoon salt
- 4 cups whole cocktail peanuts plus 1 cup chopped (1 lb 10 oz)
- 7 to 8 oz 70%-cacao bittersweet chocolate, finely chopped
- EQUIPMENT: a 15- by 10- by 1-inch baking pan; a candy thermometer; a metal offset spatula
BRAISED THIGHS w/ARTICHOKES & PEAS
By BobD
Put flour in a shallow bowl
- 4 SERVINGS
- 1/4 cup all-purpose flour
- 4 large chicken thighs with skin and bone (2 pounds total)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1/2 cup dry white wine
- 1/2 cup reduced-sodium chicken broth
- 1 (14-ounce) can artichoke hearts, rinsed, drained, and halved lengthwise
- 1 cup frozen baby peas (not thawed)
- 1 tablespoon chopped fresh flat-leaf parsley
LENTIL SOUP w/KALE
By BobD
Add lentils, stir to combine and cook until kale is tender
- Cook lentils, thyme sprigs and chopped carrots in a pot with water to cover until tender; drain and remove thyme. Cook chopped onions in oil until soft; add chopped kale and allow to wilt.
CURRIED PORK RICE NOODLES
By BobD
Cover noodles with boiling-hot water and soak until tender, about 7 minutes
- 6 SERVINGS
- Fish sauce and curry powder form a flawless Southeast Asian duo.
- 7 to 8 oz dried thin rice noodles (rice vermicelli)
- 2 tablespoons vegetable oil, divided
- 1 lb ground pork
- 3 garlic cloves, smashed
- 1/2 cup frozen chopped onion
- 1 1/2 cups frozen bell peppers in strips
- 2 tablespoons curry powder (preferably Madras)
- 2 tablespoons Asian fish sauce, or to taste
- 3/4 cup coarsely chopped cilantro
- 3/4 cup coarsely chopped basil
- ACCOMPANIMENT: Sriracha or other Asian hot sauce
GRILLED SWORDFISH w/FRESH TOM & HERB SALSA
By BobD
Peel, seed & chop tomatoes and transfer to bowl
- 4 SERVINGS
- 4 large fresh plum tomatoes
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh marjoram
- 1 shallot, minced
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 4 6-ounce swordfish steaks (3/4 to 1 inch thick)
- Olive oil
- Cracked black peppercorns
Peach Streusel Cake
By BobD
Preheat the oven to 325° and butter and flour a 9-inch springform pan
- 1/2 cup all-purpose flour
- 1/4 cup packed light brown sugar
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 cup chopped toasted pecans
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- One 10-ounce bag frozen peaches, coarsely chopped
VEGGIES BULGUR VEGGIE BURGERS w/LIME MAYO
By BobD
Cook half of onion with 1/4 tsp salt in oil in a small heavy saucepan over medium heat, stirring occasionally, unti...
- 4 SERVINGS
- 1/2 cup chopped onion, divided
- 1 tablespoon olive oil plus additional for brushing
- 1/2 cup bulgur
- 1 cup water
- 1 cup canned pinto beans, rinsed and drained
- 1 1/2 tablespoons soy sauce
- 3/4 cup walnuts (2 1/2 oz)
- 2 garlic cloves, coarsely chopped
- 1/2 cup packed cilantro sprigs
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 cup mayonnaise
- 1/4 teaspoon grated lime zest
- 1/2 teaspoon fresh lime juice
- 4 slices multi-grain bread, toasted
- EQUIPMENT: a perforated grill sheet
- ACCOMPANIMENTS: lettuce; sliced tomato