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Recipes
BLACK BEAN CHILI
By BobD
1. Make the black beans as directed, preferably the day before you wish to serve
- This is a medium-hot vegetarian chili. If you prefer a three-alarm version, make it hotter by using hot ground chili or adding more medium chili.
- 1 pot Simmered Black Beans
- 2 tablespoons canola oil
- 1 onion, finely chopped
- 4 large garlic cloves, minced
- 3 tablespoons mild ground chili (or use hot, or use more)
- 1 tablespoon lightly toasted cumin seeds, ground
- 1 28-ounce can chopped tomatoes, with juice
- 2 tablespoons tomato paste dissolved in 1 cup water
- 2 canned chipotle chiles in adobo, seeded and chopped
- 1 teaspoon dried oregano, preferably Mexican oregano
- Salt, preferably kosher salt, to taste
- 1/2 cup chopped cilantro
- 4 ounces goat cheese or queso fresco (also known as queso ranchero), crumbled
CHICKPEA BATTER FRIED VEGETABLES
By BobD
Sift together the chickpea flour, cornstarch, baking powder, salt and cayenne
- For the batter:
- 6 SERVINGS
- 1 cup chickpea flour
- 3 tablespoons cornstarch
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Pinch of cayenne (optional)
- 1 cup warm water
- For the vegetables:
- 1 bunch or part of 1 bunch broccoli, tops broken into florets, stems peeled, quartered lengthwise and cut into 3-inch sticks (cut into eights if very thick)
- 3 carrots, peeled and cut in 3-inch long carrot sticks
- 1 sweet red pepper, seeded and cut in rings or strips
- 1 medium onion, cut in rings
- Canola oil for frying
MILE HIGH CHOCOLATE CAKE
By BobD
Preheat oven to 350°F with rack in middle
- This four-layer stunner may just render all your other chocolate-cake recipes obsolete. A generous amount of sour cream keeps the cake layers tender, and the frosting is a glossy triumph.
- For cake
- 5 ounces fine-quality unsweetened chocolate, chopped
- 2 1/4 sticks unsalted butter, softened
- 2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
- 1/4 cup unsweetened cocoa powder (not Dutch-process)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 large eggs, at room temperature 30 minutes
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 teaspoons pure vanilla extract
- 2 cups sour cream
- For frosting
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 6 tablespoons unsweetened cocoa powder (not Dutch-process)
- 1 1/2 cups whole milk
- 4 ounces fine-quality unsweetened chocolate, finely chopped
- 1 tablespoon pure vanilla extract
- 6 sticks (1 1/2 pound) unsalted butter, at room temperature
- Equipment: 2 (8- by 2-inch) round cake pans
ALSATIAN PIZZA w/BACON & CARAMELIZED ONIONS
By BobD
1. To make the pizza dough, in a bowl, whisk together the water, yeast, and sugar
- For the Foolproof Pizza Dough:
- 2/3 cup (5 fl oz/160 ml) warm water
- 1 package (2 1/2 teaspoons) active dry yeast
- 1/2 teaspoon sugar
- 2 cups (10 oz/315 g) bread flour, plus more for dusting
- 2 tablespoons extra-virgin olive oil, plus more for oiling
- Kosher salt and freshly ground pepper
- 3 tablespoons unsalted butter
- 2 yellow onions, thinly sliced
- 1 tablespoon firmly packed light brown sugar
- 8 slices thick-cut applewoodsmoked bacon, cut into strips
- Cornmeal for dusting
- 1/4 lb (125 g) Gruy cheese, thinly sliced
- 2 tablespoons chopped fresh thyme
PHYLLO AND FETA TORTE
By BobD
Heat oven to 375 degrees. In a food processor, combine feta, cottage cheese, eggs, dill, 2 tablespoons Romano, the ...
- 1 pound Greek feta cheese, crumbled
- 3 cups cottage cheese
- 3 large eggs
- 1/3 cup chopped fresh dill
- 1/4 cup grated Romano cheese
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1 1-pound box phyllo dough, thawed overnight in refrigerator if necessary
- 1 1/2 cups (3 sticks) unsalted butter, melted
- Greek honey, for serving (optional).
CASSEROLED PIGEONS
By BobD
Method Fry the diced bacon for 2 minutes, add the butter and the pigeons and brown quickly on all sides
- Ingredients
- Serves 6
- 100 g (4 oz) bacon, diced
- 50 g (2 oz) butter
- 4 pigeons or 2 wood pigeons
- 4 medium onions, skinned and chopped
- 4 medium carrots, peeled and chopped
- 1 bay leaf
- 10 ml (2 tsp) chopped fresh parsley
- 1.25 ml (1/4 tsp) dried thyme salt and freshly ground pepper
- 25 g (1 oz) flour
- 300 ml (1/2 pint) meat stock
- 2 sherry glasses of red wine
ANDOUILLE & BEEF BURGERS w/CARAM ONIONS
By BobD
For mayonnaise: Mix all ingredients in small bowl
- Spicy mayonnaise
- 3/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Cajun or Creole seasoning blend
- 1/4 teaspoon hot pepper sauce
- Burgers
- 1/2 pound andouille sausage, cut into scant 1/4-inch cubes
- 3/4 cup pecans, toasted, chopped
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
- Caramelized onions
- 1 1/2 pounds onions, thinly sliced
- 2 tablespoons olive oil plus more for brushing grill rack
- 3 garlic cloves, minced
- 1 tablespoon golden brown sugar
- 6 large hamburger buns, split
- 8 ounces crumbled blue cheese
- 12 pickled okra pods, halved lengthwise*
- 3 cups watercress tops
Braised Pine Nuts with Butternut Squash
By BobD
In this risotto-like dish, the pressure cooker's intense heat penetrates the pine nuts' outer membranes and makes t
- 1 small butternut squash (2 1/4 pounds)
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1 cup Italian pine nuts (3 1/2 ounces)
- 1 large shallot, minced
- 1 teaspoon tomato paste
- 1/2 cup dry white wine
- 1 cup low-sodium chicken broth
- Pinch of saffron threads
- Finely grated orange zest
- 1/2 cup Parmigiano-Reggiano shavings
STRIPED BASS SALAD
By BobD
Prepare the court bouillon as described in recipe below, but use white-wine vinegar instead of white wine
- Serves 6
- Court Bouillon (see recipe below)
- 1 large cucumber
- 1 medium red onion, sliced thin (about 1 cup)
- 2 to 3 tablespoons coarsley chopped fresh Italian parsley
- 1 pound striped-bass fillets or steaks or any other firm-fleshed fish, like sea bass or black bass, or head and trimmings from a 5-pound whole fish
- 1/2 cup extra-virgin olive oil, or as needed
- 3 tablespoons red-wine vinegar, or as needed
- Crushed hot red pepper
- Salt
SPAGHETTI w/CAPERS & ANCHOVIES
By BobD
Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat
- I am sure you will love the flavor of this simple sauce, so don’t limit it to this dish: Use it to dress either soft or fried polenta.
- Makes 6 servings
- Salt
- 1 pound spaghetti
- 1/3 cup extra virgin olive oil
- 6 garlic cloves, peeled and sliced
- 1/4 pound salt-packed anchovies cleaned and coarsely chopped, or one 2-ounce can flat anchovy fillets
- 1/2 cup tiny capers in brine, washed and drained
- 1/3 cup chopped fresh Italian parsley
- Usually, pasta recipes contain something substantial such as sliced mushrooms, vegetables, seafood or meat. This recipe, like the aglio olio, has a very simple sauce and will make 6 ‘Italian’ portions