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Recipes
Farro Salad with Fried Cauliflower and Prosciutto
By BobD
In a large saucepan, combine the farro, carrots, onion, celery, garlic and bay leaf
- 1 pound farro, rinsed and drained
- 2 carrots, halved crosswise
- 1 small onion, halved
- 1 celery rib, halved crosswise
- 2 garlic cloves, crushed
- 1 bay leaf
- Canola oil, for frying
- 2 large heads of cauliflower (2 1/2 pounds each), cut into 1-inch florets
- 1/2 pound prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1/2 cup extra-virgin olive oil
- 5 tablespoons fresh lemon juice
- 1/4 cup chopped flat-leaf parsley
- 2 teaspoons chopped marjoram
- Kosher salt and freshly ground pepper
MUSSELS w/SAFFRON SAUCE
By BobD
Steam mussels in wine until shells open
- 4 pounds mussels, scrubbed
- 1/2 cup dry white wine
- 1 egg yolk at room temperature
- 1/2 tablespoon white-wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper
- 3/4 cup vegetable oil
- 1/8 teaspoon saffron
JERKED HAM CORN BREAD
By BobD
Preheat oven to 450F with rack in middle
- 8 SERVINGS
- 1 1/4 cups cornmeal (not coarse)
- 1/4 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/2 cups well-shaken buttermilk
- 1 stick unsalted butter, melted
- 1 1/2 cups chopped cooked ham (1/2 lb)
- 1 tablespoon olive oil
- 1/2 tablespoon jerk seasoning paste
- EQUIPMENT: a 10-inch cast-iron skillet
SPRING RISOTTO
By BobD
1. Fill a large pot with water and season generously with salt
- Sea salt
- 3/4 pound asparagus, trimmed
- 1/4 cup each sliced chives, packed tarragon leaves and packed flat-leaf parsley leaves
- Coarsely ground black pepper
- 1/4 cup extra virgin olive oil
- 5 cups chicken broth
- 1 clove garlic, peeled
- 1 cup arborio rice
- 1/3 cup white wine
- 2 tablespoons butter
- 1 cup freshly grated Parmesan cheese.
BACON, EGG & TOMATO CLUBS
By BobD
Stir together mayonnaise, chives, and a pinch each of salt and pepper
- YIELD 4 LARG SANDWICHES
- The triple-decker here amplifies the classic flavors of a BLT with sliced hard-boiled eggs, chive mayo, and a jumble of herbs.
- 1/2 cup mayonnaise
- 3 tablespoons finely chopped chives
- 12 slices sandwich bread, toasted
- 4 hard-boiled eggs, thinly sliced and seasoned with salt
- 3 to 4 medium tomatoes, thinly sliced
- 1 lb sliced bacon, halved and cooked until crisp
- 2 cups loosely packed mixed herb leaves such as flat-leaf parsley, cilantro, and basil
Lidia's Roasted Beet & Beet Green Salad w/Apples & Chevre
By BobD
A beet salad with goat cheese has become ubiquitous on restaurant menus, a favorite throughout America
- 10-12 small yellow and red beets, with greens attached
- 1/2 teaspoon salt
- 1/3 cup extra-virgin olive oil
- 1/3 cup good quality balsamic vinegar
- freshly ground black pepper to taste
- 1 medium tart, crisp apple, such as Granny Smith
- 4 ounces or so slightly aged goat cheese
WILD MUSHROOM & CRANBERRY BEAN SOUP
By BobD
Simmer the dried mushrooms and shallots in two quarts water for 20 minutes
- 3 ounces dried shiitake or porcini mushrooms
- 3 shallots, coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 5 garlic cloves, minced
- 4 stalks celery, diced
- 1 Spanish onion, diced
- 2 leeks, white part only, coarsely chopped
- 1/2 pound dried borlotti or cranberry beans
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary leaves, chopped
- bay leaves
- 1/2 teaspoon cayenne pepper
- Freshly ground pepper to taste
- 1 bunch broccoli rape
- 1/2 pound oyster mushrooms, quartered
- 1/2 pound shiitake mushrooms, sliced
- 1/2 pound crimini mushrooms, sliced
- 2 tablespoons balsamic vinegar (or to taste)
- 1 teaspoon coarse sea salt (or more to taste)
- 1 bunch chives, chopped
Buttermilk Cake with Blackberries
By BobD
Light and moist, with an irresistible crispy top, this blackberry-studded buttermilk cake takes just 20 minutes to ...
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 2/3 cup plus 1 1/2 tablespoons sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 1/4 cups blackberries, plus more for serving
- Sweetened whipped cream, for serving
SOUTHWEST SHEPHERD'S PIE
By BobD
1. Heat oil in a large pot over medium heat
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 small green bell pepper, diced
- 1 tablespoon minced garlic
- 1 tablespoon chopped green jalapeño
- 1 pound ground beef
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 cups tomatoes, chopped
- 1/2 cup cooked corn
- 1/2 cup black beans, rinsed
- 1/4 cup chopped cilantro
- 1 1/2 pounds sweet potatoes, peeled and cut in chunks
- 2 tablespoons butter
- 1/2 cup milk
CLAM OR MUSSEL STEW w/GREENS & BEANS
By BobD
Bring a large pot of water to a boil
- 4-6 SERVINGS
- 1/2 pound kale, collards or other greens, stemmed and washed in two or three changes of water
- 2 tablespoons extra virgin olive oil
- 4 pounds medium-sized clams or mussels (or use a mixture of the two), purged
- 1 large shallot, finely chopped
- 3 large garlic cloves, sliced
- 1/2 cup dry white wine
- A few sprigs each parsley and thyme
- Salt and freshly ground pepper
- 1 15-ounce can white beans, drained and rinsed
- 1 cup chicken stock
- 1 tablespoon chopped fresh parsley