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Recipes
Sweet & Sour Peppers w/Basil
By BobD
- 1/4 cup honey
- 1/4 cup sherry vinegar
- 1 teaspoon kosher salt, plus more to finish
- 2 teaspoons extra-virgin olive oil, divided
- 1 pound sweet Italian peppers, such as Jimmy Nardello’s (about 8 small peppers) or 2 red bell peppers, seeded and coarsely chopped
- 1/4 cup fresh basil leaves, torn into large pieces
MUSHROOM RAGOUT in SAVORY CRUST
By BobD
For the ragout, melt the the butter in a large, heavy-bottomed pot over low heat
- FOR THE RAGOUT:
- 1/2 cup butter
- 4 leeks, chopped, rinsed and drained
- 5 shallots, minced
- 2 pounds white mushrooms, quartered
- 3/4 pound shiitake mushrooms, stemmed and quartered
- 3/4 pound assorted wild mushrooms, quartered
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup dry sherry
- 3/4 cup bread crumbs
- 3 tablespoons grated Parmesan cheese
- FOR THE CRUST:
- 1 1/2 cups cold sweet butter
- 3 1/2 cups flour, plus flour for dusting board
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 egg yolks
- 1/2 cup water
- 1/2 cup sage leaves
- 1 tablespoon grated Parmesan cheese
Grilled Shrimp with Mango Salsa
By BobD
Perfect for a hot summer night, this tropical dish partners grilled seafood with the exotic sweetness of mangoes an...
- For the Salsa:
- 2 cups olive oil
- 8 cloves garlic, thinly sliced
- Juice of 2 limes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 pounds large shrimp, peeled and deveined (20-24 shrimp)
- 2 ripe mangoes
- 6 green onions, including tender green tops, thinly sliced
- 2 fresh jalapeno chili peppers, stemmed, seeded (if desired) and finely diced
- 1/4 cup coarsely chopped fresh cilantro
- Juice of 2 limes
- 1 teaspoon salt
- Lime wedges, optional
CORN BREAD WITH TOMATO CHUTNEY
By BobD
1. Bring a large pot of water to a boil
- 4 ears fresh corn, shucked
- 2 cups unbleached all-purpose flour
- 1 cup polenta
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon mild chili powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1 tablespoon black onion (nigella) seeds (see Tip)
- 2 tablespoons packed light brown sugar
- 2 poblano chiles, seeds and ribs removed, chopped
- Butter to grease the pans
- Tomato Chutney
ROASTED SHIITAKE MUSHROOMS
By BobD
Preheat oven to 325 degrees
- 1/4 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced
- Several sprigs fresh rosemary and thyme
- 12 ounces medium to large shiitake mushrooms, stems removed
- Salt and black pepper
SPAGHETTI ALLA CARBONARA
By BobD
Cut guanciale or pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirrin...
- 4 SERVINGS
- 5 oz guanciale (unsmoked cured hog jowl) or pancetta
- 1 medium onion, finely chopped
- 1/4 cup dry white wine
- 1 lb spaghetti
- 3 large eggs
- 1 1/2 oz Parmigiano-Reggiano, finely grated (3/4 cup)
- 3/4 oz Pecorino Romano, finely grated (1/3 cup)
- 1 teaspoon coarsely ground black pepper
- 1/4 teaspoon salt
FRESH MUSHROOM BISQUE
By BobD
Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan
- 4 SERVINGS
- 1 1/2 pounds mushrooms, cleaned, trimmed and minced
- 12 scallions, rinsed and minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry Sherry
- 1 1/2 quarts chicken or vegetable broth, homemade or low-sodium canned
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon olive oil
- 1/4 pound fresh shiitake mushrooms, cleaned, trimmed and sliced
- 2 tablespoons Dijon mustard
- 1 cup low-fat yogurt
LOW COUNTRY BREAKFAST SHRIMP
By BobD
Heat butter in a 12-inch heavy skillet over medium heat until foaming, then cook onions with scallion, garlic, salt...
- 8 SERVINGS
- This shrimp's gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.
- 3/4 stick unsalted butter
- 2 medium onions, finely chopped
- 1/2 cup thinly sliced scallion
- 2 garlic cloves, finely chopped
- 1 teaspoon kosher salt
- 2 pounds medium or large shrimp, peeled and deveined
- 1/2 to 1 cup water
PANNA COTTA w/LEMON THYME PEACHES
By BobD
MAKE PANNA COTTA: Sprinkle gelatin over water in a small heavy saucepan and let stand 1 minute to soften
- FOR PANNA COTTA:
- 4 SERVINGS
- 1 1/4 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- 2 tablespoons water
- 1 1/4 cups heavy cream
- 1 cup plain low-fat yogurt
- 1/4 cup mild honey
- 1/8 teaspoon pure almond extract
- FOR PEACHES:
- 1 1/2 tablespoon fresh lemon-thyme leaves
- 1 tablespoon sugar
- 3 peaches, peeled if desired, pitted, and thinly sliced
LAMB CHOPS w/FRESH HERBS & ROASTED FIGS
By BobD
For lamb: Combine herbs in small bowl
- Lamb chops:
- 6 SERVINGS
- 1 tablespoon chopped fresh rosemary
- 4 teaspoons chopped fresh thyme
- 4 teaspoons chopped fresh marjoram
- 2 2-pound racks of lamb, trimmed of fat and sinew
- 2 tablespoons olive oil
- 2 garlic cloves, sliced
- 2 tablespoons grapeseed oil
- Roasted figs:
- 12 ripe Kadota figs, halved lengthwise
- 16 sprigs lemon thyme or regular thyme
- Extra-virgin olive oil