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Recipes
Arctic Char w/Basil Oil and Lentils
By BobD
- Lentils:
- 1 cup green lentils, washed
- 3 garlic cloves, smashed
- 1 tablespoon basil oil, or 1 tablespoon extra-virgin olive oil plus 2 teaspoons finely chopped fresh basil leaves
- Juice of 1 lemon
- 2 teaspoons Dijon mustard
- 1 teaspoon kosher salt
- Fish:
- 1 medium tomato, cored and finely chopped
- 1 scallion, finely chopped
- 1 tablespoon basil oil, or 1 tablespoon extra-virgin olive oil plus 2 teaspoons finely chopped fresh basil leaves, plus extra basil oil (or olive oil) for serving
- 1 1/2 teaspoons kosher salt
- Four 4-ounce Arctic char fillets
- Juice of 1/2 lemon
- Freshly ground black pepper
NAVY BEANS w/POPPY SEED TARKA
By BobD
1. In a medium pot, place beans with chilies, if you are using them, and add enough water to cover by about 1/2 inc...
- 1 1/2 cups dried navy beans, washed, picked over and soaked if you like
- 2 or 3 dried Thai chilies (optional)
- 4 tablespoons butter or vegetable oil
- 2 tablespoons peeled and minced fresh ginger
- 1/2 red onion, chopped
- Salt and freshly ground black pepper
- 2 tablespoons poppy seeds
- 1 cup chopped fresh cilantro.
Pan-Fried Pork Cutlets with Minty Eggplant Relish | TastingTable Recipes
By BobD
Slender Italian eggplants have fewer bitter seeds than their larger globe cousins, making salting the eggplant bef
- Pork:
- 3 tablespoons extra-virgin olive oil
- 3 large garlic cloves, finely chopped
- 1 teaspoon kosher salt
- 1-3/4 pounds center-cut pork loin, extra fat removed, sliced into 6 equal-size pieces
- 3 slices white sandwich bread
- 1/4 cup panko (Japanese breadcrumbs)
- 1/4 cup finely grated Pecorino cheese
- 1 large egg
- 1/3-1/2 cup grapeseed or canola oil, divided
- Relish:
- 4 tablespoons extra-virgin olive oil, divided
- 3 Italian eggplants (about 1 pounds), ends trimmed and chopped into -inch cubes
- 1 teaspoon salt, divided
- 1-1/2 teaspoons ground coriander
- 1/2 teaspoon freshly ground black pepper
- Juice of 1 lemon
- 1 teaspoons balsamic vinegar
- 2 tomatoes--cored, seeded and chopped into -inch pieces
- 1/4 cup finely chopped fresh mint leaves
GINGER & LIME INFUSED SIMPLE SYRUP
By BobD
Combine the sugar, water, ginger, and lime zest in a small saucepan over medium heat
- 1 cup sugar
- 1 cup water
- 3-inch piece fresh ginger, peeled and cut into 6 chunks
- zest of 2 limes
APPLE BROWN BETTY
By BobD
Preheat oven to 375F. Melt butter in a large nonstick skillet and remove from heat
- SERVES 6
- 3 tablespoons unsalted butter
- 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 3 tablespoons packed light brown sugar
- 3 cups coarse fresh bread crumbs from a baguette
- 4 large crisp apples such as Granny Smith or Gala
- 1 1/4 cups water
- 3/4 cup nonfat vanilla frozen yogurt
PENNE w/LENTILS & KALE
By BobD
Simmer lentils in water (2 cups) with 1/4 teaspoon salt in a 1- to 1 1/2-quart saucepan, uncovered, adding more wat...
- 4 SERVINGS
- 1/2 cup French (small) green lentils
- 2 cups water
- 3/4 teaspoon salt
- 6 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped (2 cups)
- 1/4 teaspoon black pepper
- 3/4 lb kale (preferably Tuscan; sometimes labeled "lacinato")
- 3/4 lb dried short pasta
- ACCOMPANIMENTS: toasted bread-crumb topping and/or grated Parmigiano-Reggiano
WILD RICE, ONION & FIG STUFFING
By BobD
Bake at 375 in an oiled dish or use as stuffing
- Combine cooked wild rice with caramelized onions (nearly burnt onions are almost as good, and faster), chopped figs and fresh rosemary.
SEAFOOD GUMBO
By BobD
Cook bacon in a 10-inch heavy skillet (preferably cast-iron) over medium heat until browned but not crisp
- 8 SERVINGS
- 1/2 lb bacon, chopped
- 1/2 About 1/2 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 celery ribs, chopped
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 5 garlic cloves, finely chopped
- 2 1/2 qt fish or chicken stock (or a combination)
- 1 (14-oz) can whole tomatoes in juice, drained and chopped
- 1 lb frozen cut okra (not thawed)
- 1 teaspoon chopped thyme
- 1 Turkish or 1/2 California bay leaf
- 1 rounded teaspoon cayenne
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup chopped scallions
- 1 1/2 lb medium shrimp in shell, peeled and deveined
- 2 dozen shucked oysters with their liquor, oysters picked over for shell fragments
- 1/2 lb lump crabmeat, picked over
- ACCOMPANIMENTS: rice; gumbo file powder
BALKAN RD PEPPER-EGGPLANT AJVAR
By BobD
1. Heat oven to 475 degrees
- 1-1/2 CUPS
- 4 large red bell peppers
- 1 medium eggplant
- 6 cloves garlic, unpeeled
- 1/2 cup olive oil
- Salt and black pepper to taste.
HALIBUT SALAD SANDWICHES
By BobD
Preheat broiler. Season halibut with salt and pepper
- 4 SERVINGS
- 1 8-ounce halibut steak or fillet (3/4 inch thick)
- 1/4 cup regular or reduced-calorie mayonnaise
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon Dijon mustard
- 1 teaspoon grated lime peel
- 4 kaiser rolls, cut in half
- 4 lettuce leaves