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Recipes
Oven-Dried Tomatoes
By BobD
Cooked for hours at a low temperature, these tomatoes develop the concentrated flavor of sun-dried but retain the j...
- 8 pounds firm but ripe plum tomatoes, cored and halved lengthwise
- 1/2 cup extra-virgin olive oil, plus more for packing
- 2 heads of garlic, cloves separated but not peeled
- 12 large thyme sprigs
- Salt and freshly ground pepper
KEBABS w/MUSHROOMS & BOK CHOY
By BobD
MARINATE CHICKEN: Mince and mash garlic to a paste with a pinch of salt
- 6 SERVINGS
- 3 large garlic cloves
- 1/2 cup reduced-sodium soy sauce
- 1/3 cup dry Sherry
- 1/4 cup packed brown sugar
- 1 tablespoon finely grated peeled ginger
- 2 teaspoons Asian sesame oil
- 1 1/2 lb skinless boneless chicken thighs, cut into 2-inch pieces
- 1 lb baby bok choy (5 to 6 heads)
- 1/2 lb large cremini mushrooms, stems trimmed flush with caps
- 1/2 cup vegetable oil
- EQUIPMENT: 14 (12-inch) wooden skewers, soaked in water 30 minutes
Poached Eggs with Parmesan and Smoked Salmon Toasts
By BobD
Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pl...
- Four 1/2-inch-thick slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
- Extra-virgin olive oil, for brushing
- 1/4 cup freshly grated Parmesan
- 2 ounces thinly sliced smoked salmon, cut into 8 long strips
- 4 large eggs
GOLDEN POTS w/CAPER BROWN BUTTER
By BobD
Put a 4-sided sheet pan in upper third of oven and preheat oven to 425F
- 8 SERVINGS
- GOLDEN POTATOES WITH CAPER BROWN-BUTTER CRUMBS
- 3 lb Yukon Gold potatoes, peeled, halved, and sliced 1/4 inch thick
- 1 stick unsalted butter
- 1/4 cup drained capers, chopped
- 2 cups coarse fresh bread crumbs (preferably from a baguette)
Grilled Chicken Wings and Livers with Balsamic-Mustard Glaze
By BobD
Marcia Kiesel's friend Heidi Wheeler's ingenious way of trimming chicken wings to eliminate some of the fat inspire...
- 6 pounds chicken wings, tips removed and reserved for stock
- 5 large garlic cloves, 4 coarsely chopped and 1 halved
- 2 jalapeños, seeded and chopped
- 1 cup Dijon mustard
- 1/2 cup plus 2 tablespoons balsamic vinegar
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 1 pound large chicken livers, trimmed
- 2 tablespoons hot sauce
- Salt and freshly ground pepper
- 6 large, thick slices of country bread
LOBSTER ROLLS w/LEMON VINAIGRETTE
By BobD
Prepare a gas grill for direct-heat cooking over medium-high heat
- 6 SERVINGS
- This no-mayo lobster mixture would also make an ideal centerpiece in a summer salad.
- 4 (1 1/4- to 1 1/2-lb) live lobsters
- 3 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/3 cup thinly sliced scallions
- 1/4 cup finely chopped peeled celery
- 1/4 cup celery leaves
- 1/4 cup chopped flat-leaf parsley
- 1/2 stick unsalted butter
- 3 garlic cloves, smashed
- 6 hot dog buns, preferably top-split
- ACCOMPANIMENT: lemon wedges
SQUID SAUTEED W/GARLIC & CHILI
By BobD
1. Put oil in a broad skillet over high heat; a minute later, add squid, salt, pepper and chili flakes; cook, stirr...
- 3 tablespoons olive oil
- 1 1/2to 2 pounds cleaned squid, in rings (cut tentacles in half if large)
- Salt and pepper
- 1/2 teaspoon chili flakes, or to taste
- 1 teaspoon minced garlic
- 2 tablespoons minced basil
- Juice of 1/2 lemon
- 1 About 1 cup freshly toasted coarse bread crumbs.
EASTER ROAST LAMB w/ARTICHOKES
By BobD
3 to 4 fresh rosemary sprigs, to taste Salt and freshly ground black pepper to taste 1 cup extra-virgin olive oil...
- What is unusual about this recipe is the conspicuous absence of garlic and the addition of artichokes to the roasting pan.
- Makes 4 to 6 servings.
HOMEMADE PAPPARDELLE w/BOLOGNESE
By BobD
Melt butter with oil in heavy large pot over medium heat
- Bolognese sauce:
- 10 SERVINGS
- 5 tablespoons butter
- 7 tablespoons extra-virgin olive oil
- 2 cups chopped onions
- 1 1/4 cups chopped celery
- 3/4 cup chopped carrot
- 2 large garlic cloves, chopped
- 1 1/2 pounds ground beef (15% fat)
- 1 1/2 pounds antelope sausages or spicy Italian sausages, casings removed
- 3/4 pound ground venison or ground beef (15% fat)
- 3/4 pound bacon, chopped
- 1 1/2 cups whole milk
- 1 1/2 cups dry white wine
- 3/4 cup tomato paste (about 7 1/2 ounces)
- Homemade Pappardelle
- 1 cup freshly grated Parmesan cheese plus additional for passing
Bow Ties with Sweet Potatoes and Canadian Bacon
By BobD
Bow-tie pasta with slices of sweet potato, diced Canadian bacon, and tomato puree form a harmonious dish of varied ...
- 2 tablespoons cooking oil
- 1 onion, halved and cut into thin slices
- 1 sweet potato (about 1/2 pound), peeled, cut in half lengthwise, then cut crosswise into 1/4-inch slices
- 1/4 cup water
- 1 teaspoon dried sage
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
- 1/2 pound Canadian bacon, diced
- 3/4 pound bow ties