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Recipes
Braised Red Cabbage
By BobD
In a medium enameled cast-iron casserole, heat the olive oil
- 1/4 cup extra-virgin olive oil
- One 3-pound head of red cabbage—cored and sliced 1/4 inch thick
- 2 tablespoons fresh lemon juice
- Pinch of crushed red pepper
- Salt and freshly ground pepper
Deep-Dish Strawberry-Rhubarb Pie
By BobD
Grace Parisi's strawberry rhubarb pie recipe is classic and perfectly tart-sweet
- 1 1/2 pounds strawberries, hulled and quartered (5 cups)
- 1 1/2 pounds rhubarb, sliced 1/2 inch thick (5 cups)
- 1 cup sugar, plus more for sprinkling
- 1/4 cup cornstarch
- Pinch of salt
- Flaky Pie Dough
BREAST AU JUS TRUFFE
By BobD
1. Preheat the oven to 450 degrees
- 4 SERVINGS
- • 4 Chicken Breast boneless, skin on
- • 4 oz Butter
- • 2 heads Baby Bok Choy
- • 8 Fingerling Potatoes
- • 1 cup Veal Stock or D’Artagnan Duck and Veal Demi Glace
- • 3 oz White Wine
- • 2 oz D’Artagnan Black Truffle Butter
- • Salt, Black pepper, oil
Spicy Zhoug
By BobD
Falafel stands throughout the Middle East often have some version of this hot chile sauce, called zhoug, for giving...
- Two 3-ounce Hungarian wax peppers, seeded and coarsely chopped
- 1 cup cilantro leaves and stems
- 1/2 cup flat-leaf parsley leaves
- 2 garlic cloves
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons sherry vinegar
- 1/4 cup toasted shelled pumpkin seeds
- Salt and freshly ground black pepper
SLOW ROASTED CHERRY TOMS w/BASIL OIL
By BobD
1. Preheat the oven to 300 degrees
- to to serve these as an appetizer (have napkins close by) or side dish, or tossed with pasta. You can easily multiply this recipe, but you won’t have to use much more olive oil to coat the tomatoes.
- 2 2 2 baskets sweet cherry tomatoes (can use a mixture of colors)
- to to taste
- A couple of pinches of sugar
- 3 3 3 tablespoons extra virgin olive oil
- 1 1 About 1 tablespoon basil olive oil (see below)
Slow Cooker Thai-Inspired Chicken Stew
By BobD
In a slow cooker, mix the coconut milk with the ginger, 1 tablespoon of the green curry paste and 1 1/2 teaspoons o...
- One 14-ounce can unsweetened coconut milk
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon plus 1 teaspoon green curry paste
- 2 1/2 teaspoons Asian fish sauce
- 3 pounds skinless chicken thighs
- 1 medium red onion, cut into 1/2-inch dice
- 2 medium Yukon Gold potatoes, cut into 1-inch chunks
- 1/2 cup grape tomatoes
- 1 1/2 teaspoons fresh lime juice
- Kosher salt and freshly ground pepper
- Cilantro leaves, lime wedges and steamed rice, for serving
BRAISED TURNIPS w/POPPY SEED CRUMBS
By BobD
BRAISE TURNIPS: Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, a...
- 4 SERVINGS
- FOR TURNIPS
- 3 tablespoons unsalted butter
- 2 lb medium turnips (not Japanese), peeled and cut into 1-inch-thick wedges
- 1 1/2 cups water
- 1 tablespoon fresh lemon juice
- FOR BREAD CRUMBS
- 2 tablespoons extra-virgin olive oil
- 1 garlic clove, minced
- 1 cup fine fresh bread crumbs from a baguette
- 1 tablespoon poppy seeds
- 1 tablespoon chopped flat-leaf parsley
YAM BISCUITS
By BobD
Prick sweet potatoes in several places with a fork, then bake on a baking sheet until very tender, 1 to 1 1/4 hours
- 10 PIECES
- 1 lb sweet potatoes
- 2 tablespoons milk
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
BOSTON BAKED SCROD
By BobD
Preheat oven to 400 degrees
- 6 SERVINGS
- 1/2 cup seasoned dry breadcrumbs
- 1 tsp. grated fresh lemon peel
- 1 tsp. paprika
- 1 tsp. dried dill weed
- 3 tbsp. all-purpose flour
- 2 egg whites
- 1 tbsp. water
- 1-1/2 lb. Boston scrod, cut into 6 pieces (1/4 lb. each)
- 2 tbsp. butter, melted
- Tartar Sauce
- Lemon wedges
JULIA CHILD'S AMERICAN POTATO SALAD
By BobD
Peel the potatoes and slice each one lengthwise in half, or in quarters if very large; then cut crosswise into half...
- 4-6 SERVINGS
- 2 pounds large Yukon Gold potatoes, or other waxy, boiling potatoes
- 2 tablespoons cider vinegar
- 1/3 cup chicken stock or potato-cooking water
- 2/3 cup finely chopped onion
- 1/2 cup finely chopped celery
- 3 or 4 slices crisply cooked bacon, chopped or crumbled
- 2 to 3 tablespoons finely chopped pickle, sweet or dill
- 2 hard-boiled eggs, peeled and sliced thin
- 3 tablespoons or so finely chopped fresh chives or scallions, including a bit of their tender green
- Salt and freshly ground white pepper
- 1 cup or so mayonnaise, homemade if possible (pages 117 and 120)
- Sour cream (optional)
- For garnishing
- Crisp whole red-leaf or other lettuce leaves
- Canned red pimiento, diced; sliced hard-boiled eggs; tomato quarters; parsley sprigs (optional)