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Recipes
HAM & ARTICHOKE RISOTTO
By BobD
Pull away the dark green outer leaves of the artichoke until you reach the yellow inner leaves
- 1 large artichoke
- 1/2 lemon
- 5 cups strong chicken stock
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, minced
- 1 clove garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 6-ounce slice boiled ham, about 1/4-inch thick
- Freshly grated Parmesan cheese to taste
- Coarse salt and freshly ground pepper to taste
SOUFFLED CHEESE TOASTS
By BobD
Preheat oven to 400F. Combine the yolk with the mustard and cayenne, then stir in the cheese
- 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
BULGUR & LENTIL SALAD
By BobD
Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inc...
- 6 SERVINGS
- The best lentils for this hearty salad are French green lentils or black beluga lentils. They're more likely to stay intact while cooking than brown lentils.
- 1 cup green or beluga lentils, rinsed and picked over
- 1 small onion, cut in half
- 2 garlic cloves, slightly crushed
- 1 bay leaf
- Salt to taste
- 1 cup fine or medium bulgur
- 4 scallions, thinly sliced (more to taste)
- 4 to 6 radishes, thinly sliced
- 1 cup finely chopped parsley
- 2 to 4 tablespoons finely chopped fresh mint
- 1/3 cup fresh lemon juice
- 1 teaspoon cumin seeds, lightly toasted and ground
- 1/2 cup extra virgin olive oil
POTATO GNOCCHI w/WINE SAUCE
By BobD
Cover potatoes with cold water by 1 inch in a 4-qt saucepan and add 2 Tbsp salt, then simmer until tender
- 8-10 SERVINGS
- 2 lb potatoes
- 3 to 4 1/2 cups all-purpose flour
- 1 large egg
- Wine sauce
- EQUIPMENT: a potato ricer; a stand mixer fitted with dough hook
- ACCOMPANIMENT: grated Parmigiano-Reggiano
SOUPE aux CHAMPIGNONS
By BobD
Melt half of the butter in a large saucepan and add the onion and celery
- 4 tablespoons butter
- 1 cup coarsely chopped onion
- 1 cup finely chopped celery, optional
- 1 1/4 pounds mushrooms, thinly sliced, about 7 cups
- Juice of 1 lemon
- 1/4 cup flour
- 6 cups rich, unsalted chicken, veal or beef broth (see recipe)
- Freshly ground black pepper to taste
- 1/4 cup dry Sherry wine
Four-Pepper Steak au Poivre
By BobD
Light a charcoal grill. In a mortar or spice grinder, coarsely grind the peppercorns; transfer to a bowl and stir i...
- 1 1/2 teaspoons black peppercorns
- 1 1/2 teaspoons white peppercorns
- 1 1/2 teaspoons dried green peppercorns
- 1 1/2 teaspoons Sichuan peppercorns
- 1 1/2 teaspoons kosher salt
- 2 tablespoons soy sauce
- 1 tablespoon wasabi powder
- 1 tablespoon Asian sesame oil
- 1 1/2 pounds tri-tip steak, in one piece
PENNE w/ROOT VEGETABLES & LEMON
By BobD
Heat extra-virgin olive oil in large nonstick skillet over medium heat
- 1 tablespoon extra-virgin olive oil
- 5 cups 2 x 1/2 x 1/2-inch sticks peeled assorted root vegetables (such as parsnips, carrots, celery root, and golden beets)
- 2 large garlic cloves, peeled
- 2 celery stalks, cut crosswise into 1/2-inch-wide pieces, plus 6 tablespoons chopped celery leaves, divided
- 8 ounces penne rigate or whole grain penne
- 3/4 cup finely grated Parmesan cheese
- 1 tablespoon finely grated lemon peel
- 1/4 teaspoon (scant) ground nutmeg
Two-Potato Flatbread with Olives and Feta
By BobD
American farmers harvest more than a million acres of potatoes each year, making it the country's top vegetable cro...
- Two 1/2-pound baking potatoes, peeled and sliced crosswise 1/8 inch thick on a mandoline
- Extra-virgin olive oil, for brushing
- Salt and freshly ground black pepper
- Two 1/2-pound sweet potatoes, peeled and sliced crosswise 1/8 inch thick on a mandoline
- 12 ounces store-bought pizza dough
- 1/2 cup crumbled feta cheese
- 6 Picholine olives, pitted and quartered
Traditional Napa Cabbage Kimchi
By BobD
"Fermented cabbage is the most common kind, but kimchi is actually a pickling technique, so you can make it with an...
- 2 large heads napa cabbage (3 1/4 pounds each)—halved, cored and cut into 2-inch pieces
- 2/3 cup kosher salt
- 10 garlic cloves, halved
- 1/2 small onion, chopped
- One 1-inch piece of fresh ginger, peeled and chopped
- 1/4 cup sugar
- 1/4 cup plus 3 tablespoons Asian fish sauce
- 1/2 pound daikon, peeled and cut into matchsticks
- 1 bunch scallions, cut into 2-inch lengths
- 3/4 cup gochugaru (Korean coarse red pepper powder); see Note
CHERRY TOMS STUFFED w/PESTO
By BobD
1. To make the pesto, turn on a food processor fitted with the steel blade, and drop in the garlic
- 1 or 2 garlic cloves, to taste
- 1 1/2 cups fresh basil leaves
- 2 tablespoons pumpkin seeds or Mediterranean pine nuts
- Salt and freshly ground pepper to taste
- 1/4 cup extra virgin olive oil
- 1/3 cup (2 1/2 ounces) freshly grated Parmesan
- 1 pint cherry tomatoes