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Recipes
SWEET & HOT APRICOT COMPOTE
By BobD
Heat oil in a 10-inch heavy skillet over medium-high heat until it shimmers, then saute onion until transparent, 5 ...
- 2 tablespoons olive oil
- 1 medium red onion, finely chopped
- 1 tablespoon minced peeled ginger
- 1 teaspoon hot red-pepper flakes
- 2 teaspoons ground coriander
- 1 cup dried California (Pacific) apricots, cut into strips
- 1/2 cup red-wine vinegar
- 1/4 cup water
- 2 tablespoons packed brown sugar
- Kosher salt to taste
MATZO ALMOND BRITTLE
By BobD
Put oven rack in middle position and preheat oven to 350F
- YIELD 1-1/2 POUNDS
- Boxes of matzo farfel,about 1/4 inch wide, turn up in markets at Passover. Usually used in soups or stuffing. Brittle can be eaten as candy or atop ice cream.
- 2 cups matzo farfel
- Vegetable oil for brushing pan (unless using nonstick liner)
- 2 cups sugar
- 1/4 cup water
- 1/2 teaspoon salt
- 3 tablespoons salted butter or margarine, softened
- 1 1/2 cups sliced almonds (5 oz), toasted
Grilled Beef-Tenderloin Skewers with Red-Miso Glaze
By BobD
Addictively tangy and salty-sweet, these skewers are also delicious when made with chicken breast or pork tenderloi...
- 1/4 cup plus 2 tablespoons vegetable oil
- 4 garlic cloves, thinly sliced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red miso paste
- 1 teaspoon Asian sesame oil
- Pinch of sugar
- Pinch of salt
- 1 1/4 pounds beef tenderloin, sliced 1/4 inch thick
CRISPY SPAETZLE w/TOASTED SUNCHOKES
By BobD
In a large bowl, whisk the flour and ½ teaspoon salt together and create a well in the middle
- 4 SERVINGS
- 1 cup all-purpose flour
- • 1/2 teaspoon plus 2 tablespoons kosher salt
- • 2 large eggs
- • 1/4 cup milk
- • Pinch of freshly ground nutmeg
- • 2 tablespoons extra-virgin olive oil
- • 3 tablespoons unsalted butter
- • 1 cup diced sunchokes (Jerusalem artichokes), with skin
- on
- • 2 garlic cloves, finely chopped
- • 1 teaspoon chopped rosemary
- • 2 tablespoons chopped parsley
Lidia's Roast Turkey & Pan Sauce w/Reduced Balsamic Glaze
By BobD
A whole roast turkey is still something special on our table
- Vegetables and Seasonings:
- 1 12 to 14-pound turkey, including neck and giblets
- 1 1/2 tablespoons kosher salt
- 1/4 cup extra-virgin olive oil
- 1 pound carrots, peeled and cut into 2-inch chunks
- 2 large onions, peeled and chopped into 1-inch pieces
- 3/4 pound celery , rinsed and cut in 2-inch chunks
- 1 ounce dried porcini mushrooms, crumbled into 1/2-inch pieces
- 1 tablespoon whole black peppercorns
- 6 sprigs fresh rosemary
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt, if needed
- 6 cups Vegetable broth
- Reduced Balsamic for Glazing the Turkey:
- 1 1/4 pint balsamic vinegar
- 1 tablespoon honey
- 1 bay leaf
- Choose one of the following (optional)
- 4 whole cloves
- fresh rosemary, a tender branch with lots of needles
- fresh thyme, several small sprigs with lots of leaves
WILD MUSHROOM STEW
By BobD
In a medium-sized saucepan, combine the dried morels and porcini with the water
- 1/8 cup dried morels
- 1/8 cup dried porcini
- 3 cups water
- 3 tablespoons olive oil
- 1/4 cup each of two other types of fresh mushrooms (such as shiitake, oyster, etc.), sliced
- 1/2 medium leek, diced
- 1 small new potato, peeled and diced
- 1 small carrot, peeled and diced
- 1/4 cup celery root, peeled and diced
- 1 medium artichoke heart sliced in 1/4-inch pieces (use either fresh or a high quality canned artichoke bottom)
- 1/2 bay leaf
- 1/2 teaspoon fresh lemon thyme, chopped (or use fresh thyme)
- 1/2 teaspoon Italian parsley, chopped
- Salt and freshly ground pepper to taste
- Juice of 1/2 lemon, if desired
SOBA NOODLES w/SMOKED TROUT & SPINACH
By BobD
1. Bring the stock to a simmer
- A small amount of smoked trout contributes a great deal of flavorful protein to this meal.
- 6 cups kombu stock (see below), chicken stock or vegetable stock
- Soy sauce or salt to taste
- 6 ounces Japanese soba noodles, cooked (see below) and tossed with 2 teaspoons sesame oil or canola oil
- 1 6-ounce bag baby spinach, rinsed
- 1/2 pound smoked trout fillets, cut into four 2-ounce pieces
- 1 bunch scallions, thinly sliced, light and dark green parts kept separate
HOMEMADE PAPPARDELLE
By BobD
Place 2 1/2 cups flour and 3/4 teaspoon salt in processor; blend 5 seconds
- YIELD 2-1/2 POUNDS
- 5 cups all purpose flour, divided
- 1 1/2 teaspoons salt, divided
- 6 large eggs, divided
- 6 large egg yolks, divided
- 6 tablespoons (or more) water, divided
GRILLED POLENTA
By BobD
1. Preheat the oven to 350 degrees
- 1 1/2 1 1/2 1/2 cups polenta
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 quarts water
- 1 1/2 1 1/2 1/2 tablespoons unsalted butter
- Extra virgin olive oil for grilling
Macaroni-and-Beef Casserole
By BobD
This hearty cumin-scented casserole has an irresistible cheesy-crisp topping
- 1 pound elbow macaroni
- 3 tablespoons extra-virgin olive oil, plus more for tossing
- 1 onion, finely chopped
- 1 green bell pepper, cut into 1/4-inch dice
- 2 pounds ground beef
- 2 teaspoons ground cumin
- 2 tablespoons all-purpose flour
- One 15-ounce can crushed tomatoes
- 1/2 cup chicken stock or low-sodium broth
- 1/4 cup heavy cream
- 1/4 cup chopped parsley
- 6 ounces sharp cheddar cheese, shredded (2 cups)
- Kosher salt and freshly ground pepper
- 1/3 cup panko (Japanese bread crumbs)
- 3 scallions, thinly sliced