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Recipes
WHITE BEANS w/PESTO
By BobD
1. Drain the beans, and place in a pot with 2 quarts water, the onion, garlic and bay leaf
- Use pistou made with basil for this salad, or one of the more unusual pestos, like arugula pesto or chermoula. The pesto will contrast beautifully with the creamy flavor of the beans.
- 2 cups dried white beans, picked over and soaked for four to six hours, or 3 cans white beans, drained and rinsed
- 1 onion, cut in half
- 2 garlic cloves, minced
- 1 bay leaf
- Salt to taste
- 1/2 cup pistou, arugula pesto (made without the pine nuts or walnuts) or chermoula
DEVILED CHICKEN THIGHS
By BobD
Preheat the broiler to its maximum and set the rack about 4 inches from the heat
- 4 SERVINGS
- 8 chicken thighs or a mixture of thighs and drumsticks, about 2 pounds
- Salt and freshly ground black pepper
- 1/3 cup Dijon mustard
- 1/3 cup minced shallot, onion, or scallion
- 1/4 teaspoon cayenne or Tabasco sauce, or to taste
- Minced fresh parsley for garnish (optional)
PEPERONI e TONNO
By BobD
1. In a small bowl, mix the tuna with the mayonnaise, celery, lemon juice, capers and oregano
- One 6-ounce can high-quality tuna, preferably albacore, drained
- 3 tablespoons mayonnaise
- 2 tablespoons finely chopped celery
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons capers, drained and roughly chopped
- 1/2 teaspoon fresh oregano leaves
- Salt and freshly ground pepper
- 6 jarred roasted red peppers, drained
- Extra-virgin olive oil
- Finely chopped flat-leaf parsley
- Freshly cracked black pepper
Cavatelli with Sardinian Meat Sauce
By BobD
Frozen cavatelli is better than dried
- 3 tablespoons olive oil
- 3/4 pound hot Italian sausage, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
- 3 tablespoons chopped fresh mint (optional)
- 1/3 cup chopped fresh parsley
- 1/4 cup water
- 1 1/4 teaspoons salt
- 2 large pinches saffron (optional)
- 1 pound frozen cavatelli
- 1/4 cup chopped fresh basil
- 3 tablespoons grated Pecorino Romano or Parmesan, plus more for serving
GRILLED TURKEY BURGERS w/CHEDDAR & AIOLI
By BobD
Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in ...
- A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander seeds
- 1/2 cup mayonnaise
- 2 tablespoons extra-virgin olive oil plus additional for brushing
- 2 teaspoons fresh lemon juice
- 1 1/2 teaspoons smoked paprika
- 1 garlic clove, pressed
- 1 pound ground dark-meat turkey
- 4 1/3 -inch-thick red onion slices
- 1 large or 2 small red bell peppers, quartered
- 4 slices white cheddar cheese or Monterey Jack cheese
- 4 sesame-seed hamburger buns
- Arugula
- Pickle wedges
- Corn chips
TUSCAN ROAST PORK
By BobD
Crush garlic with a knife blade, and mince finely together with rosemary and salt
- ARISTA
- 4 cloves garlic
- 3 or 4 sprigs fresh rosemary or 1 tablespoon dried
- 1 teaspoon sea salt
- 1 4-pound boneless pork loin, rolled and tied
- 3 or 4 tablespoons extra-virgin olive oil, more if desired
BEET RAVIOLI w/POPPY SEED BUTTER
By BobD
Preheat oven to 400F. Wrap beets individually in foil; place on baking sheet
- Few stuffed pastas are as pretty as these traditional ravioli from Veneto. The rich, sweet filling of roasted beets is complemented by the unique flavor of tiny black poppy seeds. If you don't have time to make fresh pasta, use purchased wonton wrappers.
- 2 large red or golden beets (about 14 ounces)
- 1/2 cup fresh whole-milk ricotta cheese
- 2 tablespoons dried breadcrumbs
- 1 1/4 pounds Fresh Egg Pasta
- 1/2 cup (1 stick) butter
- 1 tablespoon poppy seeds
- Freshly grated Parmesan cheese
WARM CHICKPEA & GREENS SALAD
By BobD
Bring a large pot of water to a boil while you stem and wash the spinach or chard
- 4 SERVINGS
- 1 pound spinach or Swiss chard (1 bunch), stemmed and thoroughly cleaned
- 1/2 pound (1 1/8 cups) chickpeas, soaked for at least six hours in 2 quarts water
- A bouquet garni made with a bay leaf, a couple of sprigs each of parsley and thyme, and a Parmesan rind
- Salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar or sherry vinegar
- 1 garlic clove, minced or pureed
- 1/3 cup extra virgin olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 1 small red onion, chopped, soaked in cold water for five minutes and drained (optional)
GRILLED SCALLIONS w/ROMESCO
By BobD
1. Trim the roots from the scallions, remove outer layer if very thick and tough and cut into 6-inch pieces
- 3 bunches scallions, about 15 scallions, as thick as possible
- 1 tablespoon extra virgin olive oil
- 1/4 cup romesco sauce.
Sauce Gribiche
By BobD
Tartar sauce on steroids
- 3 large pasteurized egg yolks
- 1 medium garlic clove, minced
- 1 teaspoon fresh lemon juice
- 1/3 cup vegetable oil blended with 1/3 cup extra-virgin olive oil
- 1/4 cup cornichons, finely diced
- 2 tablespoons red wine vinegar
- 2 tablespoons minced parsley
- 2 tablespoons minced chives
- 1 hard-cooked egg, finely diced
- 1 medium shallot, minced
- 1 tablespoon minced tarragon
- Salt and freshly ground pepper