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Recipes
SEARED RED CABBAGE WEDGES
By BobD
Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan
- 6-8 SERVINGS
- 1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together
- 3 tablespoons extra virgin olive oil (more as needed)
- Salt and freshly ground pepper
IRISH SODA BREAD
By BobD
Preheat oven to 375F. Butter and flour a large baking sheet, knocking off excess flour
- 2-6 " LOAVES
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 tablespoons caraway seeds
- 1 cup raisins
- 1 3/4 cups well-shaken buttermilk
- 2 tablespoons unsalted butter, melted
Chicken Parmesan with Pepperoni
By BobD
Chef Bryan Vietmeier of Seattle's Take 5 Urban Market merges two Italian-American favorites here: chicken parm and ...
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 2 cups panko (Japanese bread crumbs), finely crushed in a food processor
- Four 8-ounce skinless, boneless chicken breast halves, pounded 3/4 inch thick
- Salt and freshly ground pepper
- 3/4 cup canola oil
- 1 1/2 cups tomato sauce
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup shredded mozzarella
- 2 ounces sliced pepperoni
- 2 tablespoons chopped flat-leaf parsley
SHRIMP RISOTTO w/PEAS
By BobD
1. Peel the shrimp and put them in a non-corrosive bowl with two tablespoons of olive oil, salt and pepper
- 1 pound medium shrimp
- 3 tablespoons extra-virgin olive oil
- Coarse sea salt and freshly ground pepper to taste
- 3 shallots, chopped
- 1 clove garlic, minced
- 1 tablespoon unsalted butter
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 6 About 6 cups boiling fish or chicken stock
- 1 tablespoon mint, finely chopped
- 1/4 cup basil, snipped fine with scissors
- 2 tablespoons parsley, minced
- 1 clove garlic, minced
- 1 cup peas.
LENTIL SOUP
By BobD
Heat the oil in a heavy large pot over medium heat
- 2 tablespoons olive oil, plus extra for drizzling
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes
- 1 pound lentils (approximately 1 1/4 cups)
- 11 cups low-salt chicken broth
- 4 to 6 fresh thyme sprigs
- 2/3 cup dried elbow pasta
- 1 cup shredded Parmesan
Meyer Lemon Gnocchi
By BobD
For supertender gnocchi, Steve Corry is careful not to overwork the dough
- 1 pound baking potatoes, peeled and cut into 2-inch chunks
- 3 large egg yolks
- Finely grated zest of 2 lemons, preferably Meyer lemons
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1 1/2 teaspoons salt
- 3/4 cup all-purpose flour
- 1/2 cup low-sodium chicken broth
- 1 stick plus 2 tablespoons unsalted butter, cut into pieces and chilled
- 1 tablespoon fresh lemon juice
- Salt
- Snipped chives, for garnish
- Bottarga, for garnish (optional)
BUFFALO BURGERS w/PICKLED ONIONS
By BobD
MAKE SAUCE: Peel, seed & coarsely chop peppers and puree in a blender with dressing, garlic, paprika, and salt unt...
- 4 SERVINGS
- BUFFALO BURGERS WITH PICKLED ONIONS AND SMOKY RED PEPPER SAUCE
- FOR SAUCE
- 1 red bell pepper
- 1/2 cup low-fat buttermilk dressing
- 1 small garlic clove, chopped
- Rounded 1/4 teaspoon hot Spanish smoked paprika*
- 1/4 teaspoon salt
- FOR PICKLED ONIONS
- 2 small red onions (1/2 lb total)
- 1/2 cup cider vinegar
- 1/4 cup sugar
- 1 teaspoon salt
- FOR BURGERS
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb ground buffalo**, formed into 4 (1/2-inch-thick) patties
- 4 English muffins, split in half
- SPECIAL EQUIPMENT: about 20 wooden picks
BUCKWHEAT pANNEKOEK w/APPLES & CACAO NIBS
By BobD
1. In a medium bowl, whisk the sugar with the buckwheat flour, pastry flour, baking powder and salt
- 1 1/2 cups sugar
- 1/2 cup buckwheat flour
- 1/2 cup pastry flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 14 extra-large eggs
- 3 Honeycrisp apples (or other sweet-tart apple), cored and finely diced (about 5 cups)
- 1/4 cup plus 2 tablespoons cacao nibs (optional)
- 1/4 cup plus 2 tablespoons pure maple syrup, preferably grade B, plus more for serving
- 1/4 cup plus 2 tablespoons unsalted butter
LOBSTER WITH CHARMOULA
By BobD
Add enough water to very large pot to reach depth of 2 inches
- Charmoula is a North African mixture of herbs, oil, lemon, and cumin.
- 2 (2-pound) live lobsters
- 6 tablespoons butter
- 1 small garlic clove, pressed
- 2 1/2 tablespoons finely chopped fresh cilantro
- 1 1/2 teaspoons fresh lemon juice
- 1/2 teaspoon (scant) ground cumin
- 1/4 teaspoon hot smoked Spanish paprika
CHINESE FRIED RICE
By BobD
In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat
- Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.
- 3 tablespoons canola oil
- 2 eggs, beaten
- 1 bunch scallions, roughly chopped
- 1 cup leftover pork, chicken, or beef, diced
- 1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
- 4 cups cold cooked white or brown rice
- 4 tablespoons soy sauce
- Salt and pepper to taste