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Recipes
BRUSCHETTA w/ROASTED PEPPERS & CHEVRE
By BobD
1. Roast the peppers in an oven at 400 degrees as directed, then allow to cool in a covered bowl
- Roast your own peppers for this dish, or use jarred roasted peppers. Oven-roasted peppers will be sweeter.
- 4 large red peppers, roasted in the oven
- Coarse sea salt and freshly ground pepper to taste
- 1 to 2 garlic cloves to taste
- 2 tablespoons extra virgin olive oil
- 4 to 8 thick slices whole grain country bread
- 3 ounces goat cheese, crumbled or cut in thin slices
- Slivered fresh basil leaves
Charred Fava Bean Salad with Lemon and Tarragon
By BobD
It's impossible to grill tiny favas, but the sweet-starchy beans get a similar smoky flavor when they're charred qu...
- 3 pounds fresh fava beans, shelled (2 1/2 cups)
- 2 tablespoons extra-virgin olive oil
- 1 large garlic clove, thinly sliced
- 1 small jalapeño, seeded and minced
- Salt
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon finely diced Parmigiano-Reggiano cheese
- 1 tablespoon chopped tarragon
Balsamic and Rosemary-Marinated Florentine Steak
By BobD
Chef Nancy Silverton adores Antica Macelleria Cecchini, Dario Cecchini's famous butcher shop in the Tuscan town of ...
- 1 cup balsamic vinegar
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped rosemary
- One 3-pound porterhouse steak, about 4 inches thick
- 2 teaspoons kosher salt
- 2 teaspoons coarsely ground pepper
PEAR TARTE TATIN w/BROWN SUGAR ICE CREAM
By BobD
Position 1 rack in center and 1 rack in top third of oven and preheat to 375F
- 1/2 cup sugar
- 1/4 cup (1/2 stick) unsalted butter, cut into small cubes
- 2 tablespoons light corn syrup
- 4 large Bosc pears (2 1/4 to 2 1/2 pounds), peeled, halved, cored
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 1/2 tablespoons pear nectar
- Brown Sugar-Balsamic Swirl Ice Cream
PEACH & BLACKBERRY COBBLER
By BobD
To make the biscuit topping, in a large bowl, whisk together the flour, cornmeal, 1/4 cup sugar, baking powder, and...
- Biscuit topping:
- 2 cups all-purpose flour, plus more for work surface
- 1/4 cup cornmeal
- 1/4 cup plus 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons cold unsalted butter, plus more for baking dish
- 2 tablespoons vegetable shortening
- 1 cup whole milk
- 1 large egg, lightly beaten
- Peach filling:
- 2 pounds fresh peaches, peeled, pitted, and sliced (or 2 pounds frozen sliced peaches, thawed)
- 1 cup firmly packed light-brown sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 teaspoon pure vanilla extract
- 2 pints fresh blackberries (or 10 ounces frozen blackberries, unthawed)
- Vanilla ice cream, for serving
- NOTE: If you use frozen blackberries, do not thaw them, and toss them with 2 tablespoons of flour before combining them with the peaches.
ORZO w/PEAS & PANCETTA
By BobD
Cook orzo in large saucepan of boiling salted water until tender but still firm to bite, stirring occasionally
- This pasta dish would be a great side with grilled trout.
- 1/2 pound orzo (rice-shaped pasta)
- 3 ounces pancetta (Italian bacon), chopped (about 1/2 cup)
- 1/2 cup chopped shallots (about 4)
- 1 cup shelled fresh peas or frozen petite peas, thawed
- 5 tablespoons chopped fresh dill, divided
- 1 cup low-salt chicken broth
- 1 tablespoon Sherry wine vinegar
Butternut-Squash Couscous
By BobD
The word couscous refers to both the tiny semolina pearls themselves and to the dish of couscous topped with a hear...
- 1/4 cup sliced almonds
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon cayenne
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon cinnamon
- 1 cup canned diced tomatoes with their juice (from one 15-ounce can)
- 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 3/4-inch dice
- 1/4 cup raisins
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 1/4 teaspoons salt
- 2 cups drained and rinsed canned chickpeas (one 19-ounce can)
- 3/4 cup chopped fresh parsley
- 1 1/2 cups water
- 1 1/2 cups couscous
LOBSTERS in BOURBON BUTTER SAUCE
By BobD
Place each lobster on a flat surface and plunge a sharp, heavy knife into the midsection where the tail joins the b...
- 3 1 1/2-pound live lobsters
- 1/2 cup olive oil
- Salt to taste, if desired
- Freshly ground pepper to taste
- 4 cups water
- 2/3 cup finely chopped shallots
- 1/2 pound, plus 2 tablespoons, softened butter
- 2 tablespoons bourbon whisky
- 4 tablespoons finely chopped fresh chervil for garnish
Wild Striped Bass with Tomato Fondue
By BobD
Preheat the oven to 350°
- 6 large garlic cloves, unpeeled
- 2 tablespoons thinly sliced sage
- Salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 large shallot, minced
- 2 pounds assorted tomatoes—small tomatoes halved, larger tomatoes cut into wedges
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- Six 6-ounce wild striped bass fillets with skin, skin scored
SCRAMBLED EGGS w/PEPPERS
By BobD
1. Heat the oil in a large nonstick skillet or heavy casserole over medium heat
- This dish, a classic piperade from southwestern France. Be sure to cook them for a long time so that their juices infuse the eggs.
- 2 tablespoons extra virgin olive oil
- 2 large or 3 medium red peppers, or a combination of red and green peppers, diced (about 1 to 1 1/4 pounds)
- 1 Anaheim pepper, diced (optional)
- 2 plump garlic cloves, minced
- Salt to taste
- 1 pound tomatoes, seeded and grated, or peeled, seeded and diced; or 1 (14-ounce) can, drained
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- Freshly ground pepper to taste
- 6 eggs