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Recipes
TOAST au ROQUEFORT
By BobD
Put the cheese and creme fraiche into the container of a food processor or electric blender
- 10 ounces Roquefort or blue cheese
- 1/3 cup creme fraiche, available in fine food specialty shops, or sour cream
- 1/4 cup coarsely chopped walnuts
- 8 slices whole-wheat bread, sliced as thinly as possible
- Chervil sprigs for garnish, optional
BALKAN KAJMAK WITH HERBS
By BobD
1. Bring cream cheese, butter, ricotta and sour cream to cool room temperature
- 4 ounces cream cheese
- 4 ounces ( 1/2 stick) butter
- 4 ounces ricotta
- 4 ounces sour cream
- 1 garlic clove, minced
- 1 shallot, minced
- 1 tablespoon chopped parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary (optional)
- Salt and black pepper to taste.
GRILLED CHARD w/FAVA BEANS & OREGANO
By BobD
BLANCH CHARD STEMS: Halve stems crosswise and cook in a large pot of boiling salted water (2 tablespoons salt fo...
- 4 SERVINGS
- 2 lb Swiss chard (preferably rainbow), stems and center ribs cut out (reserve leaves for another use)
- 1 cup shelled fresh fava beans (1 1/4 pounds in pods) or shelled fresh or frozen edamame (soybeans; 3/4 pound in pods)
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 small garlic clove, thinly sliced
- 2 teaspoons chopped oregano
- 1 teaspoon fresh lemon juice
Revelatory Caramel Cake
By BobD
Preheat the oven to 350°
- 1 cup whole milk
- 4 large egg whites, at room temperature
- 2 1/4 teaspoons pure vanilla extract
- 3 cups sifted cake flour
- 1 1/2 cups sugar
- 4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 sticks unsalted butter, cut into tablespoons, softened
- 3/4 cup heavy cream
- 3 cups sugar
- 3 tablespoons light corn syrup
- 1 1/2 cups whole milk
- 1 stick unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream
SPICY INDIAN BAKED POTATO
By BobD
Preheat oven to 400 degrees
- 1 tsp. canola oil
- 1/2 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- 1 tsp. sea salt
- 4 1/2 cups peeled shredded baking potato
- 2 tbsp. chopped fresh parsley
- 2 tbsp. canola oil
- 1/4 tsp. ground turmeric
- 1/4 tsp. freshly ground black pepper
- Dash of ground red pepper
- Cooking spray
- 5 tbsp. light sour cream
ROASTED POTATO WEDGES w/GARLIC
By BobD
Preheat the oven to 475 degrees
- 4 medium Idaho potatoes, scrubbed
- 5 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 tablespoon fresh rosemary leaves
- 6 garlic cloves, peeled and crushed
- 2 tablespoons Italian parsley, freshly chopped
- freshly ground black pepper
GRILLED GOAT CHEESE & MOZZARELLA SANDS
By BobD
FOR THE SAUCE: In a large saucepan, heat 2 tablespoons of the oil over moderately low heat
- For the Sauce:
- 4 SERVINGS
- Slices of country bread layered with mozzarella, goat cheese, and tomato-sauced spinach and toasted to a golden brown.
- 4 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup canned crushed tomatoes in thick puree (from one 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 pound spinach, stems removed, leaves washed well and shredded
- For the Sandwich:
- 8 thick slices from a large round loaf of country-style bread
- 1/2 pound mozzarella cheese, sliced
- 1/4 pound mild goat cheese, crumbled (about 3/4 cup)
THE ATHENA
By BobD
Make tzatziki sauce: Grate cucumber on large holes of box grater; place in bowl
- 4 SERVINGS
- Wisconsin Feta, grilled eggplant, and kalamata olives on grilled flatbread.
- 1 cucumber, peeled and seeded
- 2 cloves garlic, minced, divided
- 2 cups Greek yogurt, preferably whole milk
- 1 tablespoon honey
- Pinch of cayenne pepper
- Salt and pepper
- 2 cups kalamata olives, drained
- 1 tablespoon capers, rinsed
- 1-2 tablespoons flat-leaf (Italian) parsley leaves, rinsed and well dried
- 1 anchovy fillet
- 10 tablespoons extra virgin olive oil, divided
- 1-2 large eggplants
- 4 pieces flatbread
- 1 cup (6-8 ounces) Wisconsin Feta cheese, crumbled
- 1-2 heirloom or beefsteak tomatoes, sliced
- 1 red onion, thinly sliced
Smoky Pimento Relish
By BobD
In a food processor, pulse the tomatoes with the olive oil, chipotles, garlic and caraway seeds until finely choppe...
- 1/2 cup oil-packed sun-dried tomatoes, drained
- 1/4 cup extra-virgin olive oil
- 3 canned chipotles in adobo, stemmed
- 1 garlic clove
- 1/2 teaspoon caraway seeds
- 1 cup roasted red peppers
- Salt
Smoky Bison Burger Recipe
By BobD
Shopping Tip: The fat content of ground bison (buffalo) is not always labeled and varies depending on the producer
- 1 1 1 pound ground bison (buffalo; see Shopping Tip)
- 1/2 1/2 1/2 cup cooked wild rice (see Kitchen Tip)
- 1/2 1/2 1/2 cup shredded smoked cheese, such as Cheddar, gouda or mozzarella
- 2 2 2 tablespoons smoky barbecue sauce, divided
- 1 1 1 tablespoon paprika, preferably sweet Hungarian
- 2 2 2 teaspoons Dijon mustard
- 1 1 1 teaspoon minced garlic
- 3/4 3/4 3/4 teaspoon freshly ground pepper
- 1/4 1/4 1/4 teaspoon salt
- 1/4 1/4 1/4 cup reduced-fat mayonnaise
- 1 1 1 tablespoon sweet pepper relish or pickle relish
- 2 2 2 teaspoons prepared horseradish
- 4 4 4 whole-wheat hamburger buns, toasted
- 4 4 4 slices tomato
- 4 4 4 thin slices sweet onion, such as Vidalia