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Recipes
THE BIG SAL
By BobD
Preheat oven to 400ºF. Heat 2 tablespoons extra virgin olive oil in large, oven-safe sauté pan over medium hea...
- 4 SERVINGS
- Wisconsin Asiago and Fresh Mozzarella, an Italian sausage, and roasted onions.
- 6 tablespoons extra virgin olive oil, divided
- 4 sweet Italian sausages
- 2 onions, such as Vidalia, sliced 1/4" thick
- 1 large bell pepper, sliced 1/4" thick
- 4 ounces cremini or button mushrooms, sliced 1/4" thick
- 4 ciabatta rolls
- 4 ounces Wisconsin Asiago cheese, grated
- 8 1/8 " thick slices Wisconsin Fresh Mozzarella
- White or black truffle oil, optional
- 1 cup jarred, roasted red pepper strips
VEAL ROASTED FILLETS w/FRESH FIGS
By BobD
1. Preheat the oven to 300 degrees F
- 4-6 SERVINGS
- • 2 tablespoons olive oil
- • 2 Veal Filet Tender
- • 1 pound fresh figs, trimmed and cut in half
- • 1 large onion, thinly sliced
- • 3/4 cup dry white wine
- • Sea salt and freshly ground black pepper
- • 4 dried, bay leaves
- • Fresh flat leaf parsley, for garnish
GRILLED SHRIMP w/TRINIDAD GREEN SEASONING
By BobD
MARINATE SHRIMP: Toss shrimp with 1/2 tsp salt, then with green seasoning
- 4 SERVINGS
- GRILLED SHRIMP WITH TRINIDADIAN GREEN SEASONING
- Marinating the shrimp ensures that they stay moist and infuses them with a peppery flair that stands up to the smoke.
- 1 1/2 lb jumbo shrimp in shells (10 to 15 per lb), peeled, leaving tail intact, and deveined
- 1/3 cup Trinidadian green seasoning
- Vegetable oil for brushing
- ACCOMPANIMENTS: green seasoning for dipping; white rice
FARFALLE w/ARTICHOKES, MUSHROOMS & POTS
By BobD
Bring six quarts of water to a boil
- 1 pound baby artichokes
- Juice of 1 lemon
- 1 pound small new potatoes
- 1 pound farfalle
- 1/2 pound fresh cremini, porcini or white mushrooms, or morels
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, chopped
- Salt and freshly ground black pepper
- 1/2 cup chicken or mushroom stock
- 1 tablespoon soy sauce
- 1 tablespoon slivered fresh basil
- Freshly grated Parmesan cheese
SPICY MOLTEN CHEESE DIP
By BobD
1. Preheat oven to 325 degrees
- 6 SERVINGS
- 1 8-ounce package cream cheese
- 2 garlic cloves, minced
- 1 pinch kosher salt
- 1/4 cup heavy cream or half and half
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, more for serving if desired
- 1/4 teaspoon freshly ground black pepper
- 4 ounces blue cheese (about 1 cup, crumbled)
- 2 tablespoons chopped chives
- Celery sticks, chips or chicken wings, for serving.
CHEESE PHYLLO SQUARES
By BobD
Preheat oven to 400F with rack in middle
- 12 SERVINGS
- 2 lb whole-milk ricotta
- 2 large eggs, lightly beaten
- 1 cup confectioners sugar
- 1 teaspoon grated lemon zest
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 1/2 cup golden raisins
- 12 (17- by 12-inch) phyllo sheets, thawed if frozen
- 10 tablespoons unsalted butter, melted and cooled slightly
- 2 tablespoons fine dry bread crumbs
SAUTERNES CUSTARD or ICE CREAM
By BobD
1. Preheat oven to 325 degrees
- 2 cups heavy cream
- 1 vanilla bean or 1/2 teaspoon pure vanilla extract
- 1 cup Sauternes or another dessert wine (not liqueur)
- 7 egg yolks
- 1/3 cup sugar.
PORTOBELLOS STUFFED w/RSTD VEGETABLES
By BobD
Preheat the oven to 250 degrees
- 3 small tomatoes, halved
- 5 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, plus more for garnish
- 1 1/4 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 4 small (4- to 5-inch) portobello mushrooms, stems removed
- 4 ounces chanterelle mushrooms
- 4 ounces shiitake mushrooms, stems removed
- 2 small red onions, each cut into 8 wedges
CHINESE EGG NOODLES W/DUCK
By BobD
For dressing: Whisk soy sauce, olive oil, hoisin sauce, and rice vinegar in large bowl to blend
- Dressing:
- Chinese Egg Noodles with Smoked Duck and Snow Peas
- Bon Appétit | August 2009
- by Jill Dupleix
- If you live near a Chinese market, pick up barbecued or smoked duck there. Otherwise, smoked chicken or turkey from the supermarket (or leftover roast chicken) would be terrific tossed with the noodle
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon hoisin sauce*
- 1 tablespoon unseasoned rice vinegar
- Noodles:
- 3 1/2 ounces snow peas or sugar snap peas, thinly sliced lengthwise (about 1 1/2 cups)
- 1 red bell pepper, cut into matchstick-size strips
- 1 17-ounce (425-gram) package thin fresh Chinese egg noodles**
- 1 pound smoked duck, turkey, or chicken, cut into 3x1/4-inch strips
- 1/2 cup fresh cilantro leaves
- 2 tablespoons thinly sliced green onion
- 1 tablespoon thinly sliced jalapeño chile with seeds (preferably red)
Fig-and-Prosciutto Flatbreads
By BobD
Place a pizza stone in the bottom of the oven and preheat the oven to 500°
- Two 12-ounce balls of pizza dough, at room temperature
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1/4 pound Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto
- 1 scallion, white and green parts thinly sliced