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Recipes
Grilled Dandelion Salad with Pancetta-Wrapped Figs
By BobD
When chef Matt Molina saw the fireplace at Nancy Silverton's house in Umbria, he couldn't resist the chance to make...
- 24 very thin slices of pancetta (about 1/2 pound)
- 12 fresh Mission figs, halved lengthwise
- 6 ounces dandelion greens, tough stems discarded
- Extra-virgin olive oil, for drizzling
- Salt and freshly ground pepper
- One 1-ounce piece Parmigiano-Reggiano cheese
- Aged balsamic vinegar, for drizzling
GRILLED TAMALES w/POBLANOS & CORN
By BobD
Cover husks with hot water in an 8-quart pot or large bowl and soak, keeping submerged with an inverted plate, unti...
- 30 PIECES
- 30 dried large corn husks (3 oz), separated and any damaged husks discarded
- 1 1/4 lb fresh poblano chiles (about 5)
- 2 cups corn tortilla flour (masa harina; 9 oz)
- 1 cup finely ground cornmeal
- 1 1/2 teaspoons baking powder
- 3 cups water
- 1 cup plus 1 tablespoon lard (1/2 lb), melted and cooled, divided
- 1 medium white onion, chopped
- 1 1/2 cups corn (from 3 ears)
Crab Cakes with Horseradish Cream
By BobD
Lump crabmeat is mixed with only enough bread crumbs and mayonnaise to hold it together, then coated with more crum...
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tablespoons drained bottled horseradish
- 1 pound lump crabmeat, picked free of shell
- 1 cup dry bread crumbs
- 3 scallions including green tops, chopped
- 1/4 cup chopped fresh parsley
- Pinch cayenne
- 1/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 3 tablespoons cooking oil
PLUM TARTE TATIN
By BobD
Whisk crème fraîche and orange peel in small bowl
- 1 cup crème fraîche*
- 1 teaspoon grated orange peel
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 2 1/4 pounds sweet firm red plums (such as Burgundies or Satsumas), halved, pitted
- 2 tablespoons plus 2/3 cup sugar, divided
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons finely grated lemon peel
- 1/8 teaspoon ground nutmeg
- 1/2 vanilla bean, split lengthwise
- 6 tablespoons (3/4 stick) unsalted butter
CHEESY GARLIC KNOTS
By BobD
1. Coat a large bowl with nonstick cooking spray and set aside
- 3 cups bread flour
- 1/2 cup semolina flour
- 1 1/2 teaspoons fine sea salt
- 1 1/2 teaspoons sugar
- 1/4 ounce dry active yeast
- 1 1/4 cups warm water
- 2 tablespoons extra-virgin olive oil
- 1/4 cup Maldon sea salt (or other flaky salt)
- 1 1/4 teaspoons freshly ground pepper
- 1 1/4 teaspoons caraway seeds
- 2 1/2 cups coarsely grated Emmentaler
- 6 tablespoons unsalted butter
- 1 garlic clove, crushed
BRAISED HEARTS OF CELERY
By BobD
1. Preheat the oven to 400F
- 3 celery hearts, cut in half lengthwise, ends trimmed
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, sliced
- Kosher salt
- 4 garlic cloves, sliced
- 1 cup chicken or vegetable stock
- 2 tablespoons lemon juice plus 1 large lemon, sliced
- 1/4 cup dry white wine
- Freshly ground pepper
- 1 tablespoon finely chopped flat-leaf parsley
GREEK CABBAGE PIE w/DILL & FETA
By BobD
1. Bring a large pot of generously salted water to a boil
- A favorite winter pie in the northern regions of Greece, this dish is a bit time consuming to make, but is worth every minute. Serve it as a vegetarian main course at your next dinner party.
- 1 large green cabbage, about 2 to 2 1/2 pounds, quartered, cored, and shredded
- 1/4 cup extra virgin olive oil
- 1 large red onion, chopped
- 2 large garlic cloves, minced
- Salt and freshly ground pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh Italian parsley
- 3 large eggs, beaten
- 6 ounces feta cheese, crumbled
- 12 sheets phyllo dough
- 1 tablespoon unsalted butter, melted (optional)
Quick Winter Pickled Veggies
By BobD
- 2 cups apple cider vinegar
- 2/3 cup sugar
- 1/4 cup kosher salt
- 3 garlic cloves
- 1 teaspoon mustard seeds
- 1 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1/2 teaspoon dried crushed red pepper
- 8 cups assorted cut vegetables
Raspberry Salad Dressing
By BobD
Whisk oil, preserves, and grapefruit juice together in a small bowl
- 2 tbsp. safflower oil
- 2 tbsp. whole fruit raspberry preserves
- 1/4 cup freshly squeezed grapefruit juice (about half a grapefruit)
BABY GREENS w/SWEET POTATO CROUTONS
By BobD
1. Steam the sweet potatoes for 5 minutes, until just tender
- For the salad:
- Sweet potatoes contrast beautifully here with the pungent Stilton. Other cheeses that work for this salad are goat cheese and feta.
- 1 large sweet potato (10 to 12 ounces), peeled and cut in 1/2-inch dice
- 1 tablespoon extra virgin olive oil
- 1 6-ounce bag baby salad greens
- 1 tablespoon chopped fresh herbs, such as tarragon, parsley, chervil, chives
- 2 ounces Stilton or blue cheese, crumbled or cut into small pieces (about 1/2 cup)
- For the dressing:
- 1 tablespoon fresh lime juice
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, minced
- Salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup buttermilk