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Recipes
LENTIL SALAD w/WALNUT OIL
By BobD
1. Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven
- For the lentils:
- Be sure to keep walnut oil in the refrigerator once it’s opened.
- 2 cups green Le Puy lentils, washed and picked over
- 2 large garlic cloves, crushed
- 1 bay leaf
- 1 medium onion, cut in half
- 1 medium carrot, quartered
- 6 cups water
- Salt to taste
- Freshly ground pepper
- 1/4 cup chopped flat-leaf parsley
- 1/2 cup broken walnuts
- For the dressing:
- 2 tablespoons red wine vinegar or sherry vinegar
- 1 tablespoon Dijon mustard
- Salt
- 1 shallot, minced, or 1 garlic clove, minced
- 1/3 cup walnut oil
- Salt and freshly ground pepper
SOUTHERN BUTTERMILK CUSTARD PIE
By BobD
Preheat oven to 350 degrees
- 2 cups white sugar
- 2 tbsp. all-purpose flour
- 5 eggs
- 2/3 cup buttermilk
- 1/2 cup melted butter
- 1 tsp. vanilla extract
- 1 (9 inch) unbaked piecrust
THE BRASSERIE
By BobD
For the meat: Heat a stockpot or Dutch oven over high heat
- 4 SERVINGS
- Wisconsin Brie, braised short ribs, and pickled red onions on country French bread.
- 2 tablespoons extra virgin olive oil
- 4 bone-in beef short ribs*
- Salt and pepper
- 1 small yellow onion, cut in 1-inch pieces
- 2 cloves garlic, crushed
- 1 carrot, peeled and cut in 1-inch pieces
- 1 celery stalk, cut in 1-inch pieces
- 1/2 cup port or red wine, optional
- 4 cups unsalted beef stock or broth
- 1 tablespoon tomato paste
- 1/2 cup red wine vinegar
- 1/2 cup water
- 1/2 cup sugar
- 2 red onions, sliced
- 6 tablespoons butter, at room temperature
- 8 slices country French bread
- 12 ounces Wisconsin Brie cheese, sliced
WARM FORBIDDEN RICE PUDDING
By BobD
INGREDIENTS DIRECTIONS 1
- 1/2 cup forbidden rice or black glutinous rice
- 1/3 cup short grain arborio rice
- 1 1/2 cups water
- 1 tablespoon plus 1 teaspoon raw sugar
- 1/2 teaspoon kosher salt
- 3/4 cup full-fat coconut milk
- 1/4 cup plus 2 tablespoons cream of coconut (such as Coco Lopez)
- 1 mango, sliced
- 1 passion fruit, seeds and pulp removed
BLACK BEAN ENCHILADAS
By BobD
1. Make the black bean sauce
- 1 pot Simmered Black Beans
- 3 tablespoons canola oil
- 1 tablespoon plus 1 teaspoon cumin seeds, lightly toasted and ground
- 2 to 3 teaspoons mild chili powder (to taste)
- 1 8-ounce can tomato sauce
- Salt, preferably kosher salt, to taste
- 6 ounces medium or sharp white cheddar cheese, grated
- 12 to 14 corn tortillas
- 1/2 cup chopped walnuts (optional)
- Chopped cilantro for garnish
- Fresh salsa for serving
Roasted Garlic-Potato Gnocchi
By BobD
Preheat the oven to 400°
- 2 pounds baking potatoes (about 4)
- 10 garlic cloves, unpeeled
- Olive oil for drizzling
- 2 large egg yolks
- Salt
- 1/2 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- 4 tablespoons unsalted butter
- Freshly ground black pepper
- Freshly grated Parmigiano-Reggiano cheese
Oven-Fried Chicken Breasts
By BobD
"I admit that nothing can stand in for good fried chicken," says John Currence
- 4 skinless, boneless chicken breasts (5 ounces each)
- 4 cups brewed sweetened iced tea
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Tabasco
- 1 tablespoon dried thyme
- Kosher salt
- 2 cups all-purpose flour
- 3/4 teaspoon cayenne pepper
- 1 teaspoon smoked hot Spanish paprika (pimentón de la Vera)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground pepper
- 1 tablespoon unsalted butter
- 2 tablespoons canola oil
- 2 tablespoons canola oil
- 1 large white onion, thinly sliced
- 1/2 teaspoon dried thyme
- Pinch of sugar
- 2 tablespoons dry sherry
- 1 cup chicken stock
- 1 teaspoon cornstarch dissolved in 1 tablespoon of water
- Salt and freshly ground pepper
Chicken Salad with Zucchini, Lemon and Pine Nuts
By BobD
Armand Arnal uses ingredients from his restaurant's enormous organic garden to create seasonal Provençal dishes li...
- 1/3 cup dried currants
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 1/8 teaspoon ground cumin
- Finely grated zest of 1 lemon, plus juice of 2 lemons
- Kosher salt and freshly ground pepper
- 3 medium zucchini (2 pounds), cut into 3-by-1/2-inch sticks
- 1 large shallot, minced
- 1 1/2 pounds skinless, boneless chicken breast halves
- 3 tablespoons pine nuts
- 2 cups lightly packed baby arugula leaves
- One 1-inch piece preserved lemon, peel only, slivered (optional)
Moscow Banh Mi
By BobD
Farmstead chicken is the star ingredient in a Moscow banh mi, a riff on a classic Vietnamese sandwich
- 4 large carrots, finely julienned
- 1 tablespoon sugar
- 3 tablespoons cider vinegar
- Salt and freshly ground pepper
- 3 tablespoons canola oil
- 1 pound beets, peeled and finely julienned
- 1/2 small red onion, cut into thin slivers
- 1/2 cup mayonnaise
- 3 tablespoons drained prepared horseradish, squeezed dry
- 1 1/2 pounds skinless, boneless chicken breasts, pounded 1/2 inch thick
- 2 baguettes
- 8 large green lettuce leaves, torn
Corn and Apricot Muffins with Orange Essence
By BobD
Whole grain cornmeal has a fuller flavor than regular cornmeal milled from degerminated corn
- 1/2 1/2 2/3 cup granulated sugar plus 2/3 cup of granulated sugar
- 2 2 2 teaspoons orange zest, grated
- 1 1/2 1 1/2 1/2 cups dried apricots (10 ounces)
- 2/3 2/3 2/3 cup orange juice
- 2 2 2 cups unbleached all-purpose flour (10 ounces)
- 1 1 1/2 cup fine-ground, whole-grain yellow cornmeal (4 1/2 ounces)
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1 1 1 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon table salt
- 2 2 2 large eggs
- 1/4 1/4 1/4 cup packed dark brown sugar
- 8 8 8 tablespoons unsalted butter (1 stick), melted
- 3/4 3/4 3/4 cup sour cream
- 1/2 1/2 1/2 cup milk