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Recipes
TURKEY & VEGETABLE BURGERS
By BobD
1. Heat the olive oil over medium heat in a medium skillet and add the onion
- 1 tablespoon extra virgin olive oil
- 1/2 cup finely diced onion
- 1/2 cup finely diced red bell pepper
- Salt to taste
- 1 large garlic clove, green shoot removed, minced
- 2/3 cup finely grated carrot (1 large carrot)
- 1 1/4 pounds lean ground turkey breast, preferably organic, from humanely raised turkeys
- 1 tablespoon prepared barbecue sauce
- 1 tablespoon ketchup
- Freshly ground pepper to taste
- Canola oil for the skillet
- Whole grain hamburger buns and condiments of your choice
MUMBAY CHICKEN CURRY
By BobD
Sauté chopped onions and garlic in butter or oil; add spices, tomato and water
- Serve with a heaping helping of jasmine.
- 1/2 cup butter or olive oil
- 2 large onions
- 3 whole cardamom or 1 tsp. grated
- 1/2 tsp. ground cinnamon
- 2 garlic cloves, minced
- 1 tsp. ginger
- 1 tbsp. cumin
- 3 1/2-4 lb. chicken, cut up
- 1 tbsp. curry
- 1 tsp. coriander
- 1 tsp. turmeric
- 1/2 tsp. Tabasco
- 3/4 cup water
- 2 tomatoes, peeled and chopped
Curried Cod and Mussels
By BobD
Alain Ducasse cooks mussels, then removes the top half of each shell before serving them with haddock and a curry s...
- 1/4 cup dried porcini mushrooms
- 3/4 cup boiling water
- 1 tablespoon extra-virgin olive oil
- 1/4 cup minced shallots (about 1 large)
- 1 Granny Smith apple, finely diced
- 1 garlic clove, minced
- 1 tablespoon Madras curry powder
- 2 thyme sprigs
- Salt and freshly ground pepper
- 2 pounds mussels, scrubbed
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1 pound skinless cod filletsbones removed, fish cut into 2-inch chunks
- Crusty bread, for serving
LINGUINE w/SALMON & MUSHROOMS
By BobD
Heat oil in heavy large skillet over medium-high heat
- 4 SERVINGS
- 1/4 cup olive oil
- 1 12-ounce skinless salmon fillet, cut into 3/4-inch pieces
- 3 large garlic cloves, chopped
- 1/2 pound mushrooms, sliced
- 5 green onions, chopped
- 1 large tomato, seeded, diced
- 1/3 cup dry white wine
- 3 tablespoons drained capers
- 1/2 pound linguine, freshly cooked
- 1/4 cup chopped fresh dill or 1 tablespoon dried dillweed
- 1 tablespoon fresh lemon juice
IRANIAN PLUM & CELERIAC SOUP w/DUMPLINGS
By BobD
Mix semolina or farina and 1 1/4 teaspoons of salt in a bowl
- 8-10 SERVINGS
- Iranian Beet, Plum and Celery Soup with Kubbeh (Meat Dumplings)
- 2 cups semolina or farina
- 2 1/4 teaspoons salt
- 4 small onions, peeled
- 2 tablespoons vegetable oil or olive oil
- 5 garlic cloves, peeled and diced
- 1/4 cup diced celery root
- 1 pound (about 3) beets, peeled and cut into 1/2-inch dice
- 6 small red plums or apricots, pitted and diced
- 2 tablespoons fresh lemon juice, or as needed
- 1 teaspoon sugar, or as needed
- 2 tablespoons chopped celery leaves
- 1 cup chopped Italian parsley or cilantro
- 1/2 pound lean ground beef
- 1 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh mint leaves.
THE VERDE
By BobD
Preheat oven to 375ºF. Trim beet stems, leaving about 1 inch of stem attached
- 4 SERVINGS
- Wisconsin Feta, roasted beets, arugula, and ham smothered in honey-balsamic Dijon mustard.
- 1 bunch (5-6) red or Chioggia beets
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 8 slices bacon or 4 slices smoked ham
- 2 tablespoons Dijon mustard
- 1-3 tablespoons honey
- 1/4 cup balsamic vinegar
- 4 tablespoons grape seed oil
- 8 slices pumpernickel bread
- 1 cup (6-8 ounces) Wisconsin Feta cheese, crumbled
- 8 ounces arugula
- 4 tablespoons pepitas (pumpkin seeds), toasted
- 1 red onion, sliced about 1/8" thick
SPICE ROASTED SQUAB w/PORCINI & FOIE GRAS
By BobD
1. Bring demi-glace to a gentle boil in a small saucepan and reduce to about ½ cup
- 4 SERVINGS
- Licorice root might entail a trip to a Chinatown herbalist. It’s worth the effort. However, you may omit it.
- • 3/4 cup duck and veal demi-glace
- • 12 ounces licorice root
- • 1 large bunch thyme
- • Salt and freshly ground black pepper to taste
- • 1/4 cup each coriander seeds, cardamom pods, mustard seeds, fennel seeds, aniseed, white peppercorns, and red peppercorns
- • 3 star anise, broken into pieces
- • 4 squab, 2 wing joints, giblets, neck, and excess fat and skin removed
- • 1 tablespoon unsalted butter or canola oil
- • 1/2 cup chestnut honey (available and specialty food stores)
- • 1/2 pound porcini mushrooms, sliced 1/4 inch thick
- • 2 ounces Grade B foie gras, cut into cubes
- • 4 teaspoons olive oil
- The subtle bitterness in the sweet chestnut honey adds an exotic dimension. Serve w/ porcini and foie gras for a luxurious meal, or simply pair with sautéed bitter greens.
SAUCISSON EN CROUTE
By BobD
1. Preheat the oven to 450 F
- • 1 D’Artagnan Garlic and Wine Sausage
- • 1 Sheet Packaged Puff Pastry
FRISSEE & ENDIVE SALAD w/WARM BR. SPROUTS
By BobD
MAKE VINAIGRETTE: Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oi...
- 6 SERVINGS
- FRISEE AND ENDIVE SALAD WITH WARM BRUSSELS SPROUTS AND TOASTED PECANS
- FOR VINAIGRETTE
- 3 tablespoons white-wine vinegar
- 2 tablespoons water
- 1 tablespoon Dijon mustard
- 1/4 cup minced shallot
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 tablespoons olive oil
- FOR SALAD
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
- 1/2 cup pecan halves, halved lengthwise
- 1 teaspoon salt
- 6 oz frisee trimmed and torn into bite-size pieces (4 cups)
- 3 Belgian endives (1 lb), cut crosswise into 1/2-inch slices
GOLDEN RAISIN & OAT BRAN MUFFINS
By BobD
Preheat oven to 375F with rack in middle
- 12 PIECES
- 2 cups all-purpose flour
- 3/4 cup oat bran
- 1/4 cup sugar
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup well-shaken buttermilk
- 1/3 cup mild honey
- 1/2 stick unsalted butter, melted and cooled
- 2 large eggs
- 1 cup golden raisins
- EQUIPMENT: a muffin pan with 12 (1/2-cup) muffin cups