BobD's profile page
Recipes
Waldorf Chicken Salad
By BobD
Use your leftover chicken to make this yummy Waldorf Chicken Salad loaded with greens, apples, grapes, blue cheese...
- 3 chicken breast halves on the bone, with skin (about 14 ounces each)
- 2 large garlic cloves, minced
- 1 teaspoon ground fennel seeds
- Kosher salt and freshly ground pepper
- 7 tablespoons extra-virgin olive oil
- 1 cup walnut halves (4 ounces)
- 1 tablespoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 ounces blue cheese, crumbled (1/4 cup)
- 1/4 cup buttermilk
- 1/2 teaspoon lemon zest, finely grated
- 1 cup red seedless grapes, halved
- 2 Fuji apples, cored and thinly sliced
- 2 celery ribs, thinly sliced
- 5 ounces mesclun salad greens
- 2 tablespoons parsley, chopped
- 2 tablespoons tarragon, chopped
- 2 tablespoons snipped chives
CLAM STEW w/ POTATOES & PARSLEY PUREE
By BobD
Wash the clams well, in several changes of water, until the water contains no traces of sand
- 4 SERVINGS
- A clam chowder that is less soupy, more colorful-more "clammy" than most. Departs tradition to include a strong whiff of garlic and a bright green puree of parsley.
- 4 pounds small clams, like cockles or butter clams
- 3/4 pound waxy potatoes, peeled and cut into 1/4-inch dice
- 3/4 cup dry white wine
- 1 bunch of fresh parsley, thick stems removed and tied in a bundle
- 1 garlic clove
- 1/4 cup extra virgin olive oil
- Salt
GRILLED OYSTER MUSHROOMS
By BobD
Whisk together juices, vinegar, and oil in a large bowl
- 8 SERVINGS
- 2 tablespoon fresh orange juice
- 1 tablespoon fresh lemon juice
- 2 teaspoons red-wine vinegar
- 6 tablespoons olive oil
- 2 lb large oyster mushrooms, stems trimmed
- 1/2 teaspoon coarse sea salt (preferably Sicilian)
- SPECIAL EQUIPMENT: a perforated grill sheet
CUCUMBER, BUFFALO MOZZ & FARRO SALAD
By BobD
Cook farro in 1 Tbsp oil in a heavy saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes
- 8 SERVINGS
- 1/3 cup farro
- 1/4 cup plus 1 Tbsp extra-virgin olive oil, divided
- 2 cups water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 1/2 to 3/4 lb fresh mozzarella (preferably buffalo mozzarella)
- 1 seedless cucumber, peeled, halved lengthwise, and thinly sliced diagonally
- 1 oz mache or other soft lettuce, leaves torn if large (about 4 cups)
- small handful of basil leaves, torn if large
PEARS w/HONEY AND PINE NUT CARAMEL
By BobD
Cook unsalted butter in large nonstick skillet over mediumhigh heat until beginning to brown
- If your pears are on the dry side, the caramel will form more quickly than if they are juicy. Any variety of pears can be used in this recipe, but Bosc pears hold up especially well because of their f
- 1/4 cup (1/2 stick) unsalted butter
- 3 firm but ripe Bosc pears or other pears, peeled, halved lengthwise, cored
- 3 1/2 tablespoons mild honey (such as orange blossom or clover)
- 4 ounces artisanal cheese (such as Point Reyes Original Blue, Humboldt Fog, dry Monterey Jack, sheep's-milk ricotta, tangy soft fresh goat cheese, or other local cheese), sliced or crumbled, room temp
- 3 tablespoons pine nuts
- Pinch of fine sea salt
QUAIL STUFFED WITH FOIE GRAS
By BobD
Pre-heat the oven to 385 degrees For the stuffing: Place chicken breast into a food processor and start mi...
- 4 Semi-Boneless Quail
- 13 oz D’Artagnan chicken breast, skinless and cut into small pieces (we recommend our Whole Air-Chilled Free-Range Chicken; use the leftovers to make stock or soup)
- 12 oz Foie Gras, cut into 1/2 inch square cubes
- 2 oz fresh black truffle, chopped (view all currently available fresh truffles and canned truffle products)
- 2 oz roasted pistachio, shelled and halved
- 12 oz heavy cream
- 8 oz Uncured Applewood Smoked Bacon, sliced 1/2 inch long
- 5 oz Ready-to-Use Chestnuts
- 2 - 6 inch, in diameter, heads of Hen of the Wood Mushrooms, cut each head into 5 equal parts, or other fresh, seasonal wild mushrooms
- 5 1/2 oz unsalted butter
- 3/4 oz Armagnac
- 6 cloves of garlic
- 6 sprigs of thyme
- 4 tablespoons canola oil
- 2 lemons
- 1 tablespoon parsley, chopped
- Salt, to taste
- Pepper, to taste
- Cayenne pepper, to taste
PASTA BOLOGNESE
By BobD
If using whole tomatoes, in blender or food processor, purée tomatoes with juice
- 2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
- 3 tablespoons olive oil
- 6 ounces pancetta or 6 slices bacon, finely chopped
- 1/4 pound ground pork (not lean)
- 1/4 pound ground beef chuck (not lean)
- 1/4 pound ground veal
- 1 small onion, finely chopped (about 1 cup)
- 1 carrot, finely chopped (about 1 cup)
- 1 cup dry red wine
- 1 cup heavy cream
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound small pasta such as orecchiette or rotini
- Garnish: Freshly grated Parmigiano-Reggiano cheese
Jean-Georges' Mushrooms à la Grecque
By BobD
In a saucepan of boiling water, blanch the raisins for 2 minutes
- 3/4 cup golden raisins
- 4 cups small cauliflower florets
- 4 scallions, halved crosswise
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons coriander seeds, tied up in cheesecloth
- 1 medium onion, finely chopped
- 1 1/2 cups dry white wine
- Bouquet garni (6 parsley stems, 2 leafy celery tops and 2 thyme sprigs tied with kitchen string)
- 2 teaspoons ground coriander
- Salt
- 1 1/2 pounds small mushrooms
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- 4 plum tomatoes, cut into 1/4-inch dice
- 2 tablespoons tomato paste
- 2 tablespoons small mint leaves
- 2 tablespoons chives cut in 1-inch lengths
PASTA w/SPICY SAUSAGE, TOMS & OLIVES
By BobD
1. Warm the oil in a large skillet over medium-high heat
- 2 tablespoons extra virgin olive oil
- 1/2 pound hot Italian sausage, casings removed
- 1 large sprig fresh rosemary
- 1 fat garlic clove, finely chopped
- 1 1/2 pounds ripe plum tomatoes, trimmed and diced
- 1/4 cup green pitted olives, slivered
- Salt to taste
- 1/2 pound whole-wheat pasta, like penne.
MEDITERRANEAN FISH STEW
By BobD
1. Place the garlic cloves and 1/4 teaspoon salt in a mortar and pestle, and mash to a paste
- This is a typical fishermans stew. No need to make a fish stock; water, aromatics and anchovies will suffice.
- 4 large garlic cloves, cut in half, green shoots removed
- 4 anchovy fillets, soaked in water for 4 minutes, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 celery rib, chopped
- 1 medium carrot, chopped
- Salt, preferably kosher salt, to taste
- 1 (28-ounce) can chopped tomatoes, with liquid
- 1 quart water
- 1 pound small new potatoes, scrubbed and quartered or sliced
- A bouquet garni made with a bay leaf, a strip of orange zest, a couple of sprigs each thyme and parsley, and a dried red chile if desired, tied together with a string
- Freshly ground pepper
- 1 to 1 1/2 pounds firm white-fleshed fish such as halibut, tilapia, Pacific cod or black cod, cut in 2-inch pieces