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Recipes
FRESH TOMATO SAUCE
By BobD
1. In a wide, nonstick frying pan, or in a 3-quart saucepan, heat the oil over medium heat and add the garlic
- This is a quick, simple marinara sauce that will only be good if your tomatoes are ripe. If you have a food mill, you dont have to peel and seed the tomatoes; you can just quarter them and put the sauce through the mill.
- 1 tablespoon extra virgin olive oil
- 2 to 3 garlic cloves, minced or thinly sliced (to taste)
- 3 pounds ripe tomatoes, quartered if you have a food mill, peeled, seeded, and diced if you dont
- 1/8 teaspoon sugar
- 2 sprigs of fresh basil, or 2 teaspoons fresh thyme leaves
- Salt
- 1 tablespoon slivered fresh basil
- Freshly ground pepper
w/ARUGULA PUREE & CHERRY TOMS
By BobD
Make purée: Pulse pine nuts in a food processor until finely ground (be careful not to grind to a paste)
- For arugula purée
- 2 tablespoons pine nuts, lightly toasted and cooled
- 5 oz baby arugula, coarsely chopped (7 cups)
- 1/2 cup extra-virgin olive oil
- 1/2 oz finely grated Pecorino Romano
- 1 teaspoon salt
- For cherry-tomato sauce
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, crushed with side of a large knife
- 1 1/2 lb cherry tomatoes (about 5 cups), trimmed if necessary
- 3/4 teaspoon salt
- 1 lb dried fettuccine (not made with egg)
- Accompaniment: grated Pecorino Romano
Fish Tacos with Creamy Lime Guacamole and Cabbage Slaw
By BobD
Fish tacos are a staple among California surfers but are often beer-battered and fried
- 2 Hass avocadoshalved, pitted and peeled
- 1/4 cup low-fat sour cream or Greek yogurt
- 1 small jalapeño, seeded and thinly sliced
- 2 tablespoons minced red onion
- 2 tablespoons chopped cilantro
- 5 tablespoons fresh lime juice
- Kosher salt and freshly ground pepper
- 1 small head of napa cabbage, shredded (4 cups)
- 2 tablespoons vegetable oil, plus more for brushing
- 2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
- Ten 7-inch flour tortillas, warmed
- 2 medium tomatoes, thinly sliced
- Hot sauce, for serving
- Lime wedges, for serving
VIETNAMESE SHRIMP DUMPLINGS
By BobD
Heat the oil in a small nonstick skillet over medium heat
- 2 teaspoons vegetable oil
- 14 scallions, white part finely chopped, green part thinly sliced; keep separate
- 2 cloves garlic, peeled and minced
- 1 pound raw shrimp, peeled, deveined and coarsely chopped
- 1 ounce dried shiitake mushrooms, soaked in hot water for 30 minutes, well drained, stemmed and coarsely chopped
- 1/2 cup chopped, peeled jicama or water chestnuts
- 4 small hot peppers, stemmed, seeded and minced
- 2 tablespoons minced basil
- 2 tablespoons minced mint
- 2 teaspoons grated lemon rind
- 2 tablespoons soy sauce
- 2 tablespoons all-purpose flour
- 2 egg whites
Braised Short Ribs with Daikon and Glass Noodles
By BobD
These tender short ribs are served in an intense broth made sweet with mirin and brown sugar and dark with soy sauc...
- 1 tablespoon vegetable oil
- Four 12-ounce flanken-cut beef short ribs, about 1 1/2 inches thick
- Salt and freshly ground black pepper
- 1/2 cup dry sherry
- 1/2 cup soy sauce or tamari
- 1/2 cup mirin
- 1 medium onion, thinly sliced
- 8 garlic cloves, smashed
- One 2-inch piece of fresh ginger, thinly sliced
- 1 ounce dried shiitake mushrooms
- 1 tablespoon light brown sugar
- 3/4 pound daikon, peeled and cut into 1-inch cubes
- 2 large carrots, cut crosswise 1/2 inch thick
- 6 cups water
- 2 teaspoons Asian sesame oil
- 4 ounces dried dangmyeon noodles (see Note), or mung bean noodles
MONTASIO CHEESE CRISP
By BobD
Preheat the oven to 250 F
- Frico di Montasio
- This is the basic, unfilled frico that gets quite crisp when it cool to room temperature. If you like, drape the frico hot from the pan over the handle of a wooden spoon suspended between two cans. It
- Makes 4 crisps
- 1/2 pound Montasio cheese, rind removed (or about 6 ounces trimmed), coarsely shredded (about 2 1/2 cups)
MUSHROOM LASAGNA
By BobD
Cook lasagna according to directions
- 12 lasagna noodles
- 2 tsp. vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 lb. mushrooms
- 1 1/2 cups chunky pasta sauce
- 1/2 cup grated Asiago cheese
CHEESE PUFFS
By BobD
Preheat the oven to 425 degrees F
- 2/3 cup water
- 3 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 3 large eggs
- 1/2 cup finely grated Comte or Gruyere cheese
- 2 tablespoons Dijon-style mustard
- 1/8 teaspoon freshly grated nutmeg
- Pinch of Cayenne
UKRAINIAN MUSHROOM & ONION DUMPLINGS
By BobD
1. Make filling: place dried mushrooms in a small bowl and add 1/4 cup boiling water
- FOR THE FILLING:
- 1/4 cup dried porcini mushrooms
- 3 tablespoons vegetable oil
- 1 small onion, minced
- 4 cups chopped button mushrooms
- Salt and ground black pepper
- FOR THE DOUGH: (SEE NOTE)
- 1 large egg yolk
- 1 tablespoon vegetable oil
- 3 1/4 cups all-purpose flour, more as needed.
BUTTERFLIED TURKEY w/SAUSAGE & RICOTTA STUFFING
By BobD
For stuffing: Heat oil in large skillet over medium-high heat
- Stuffing:
- The technique: When it comes to poultry, butterflying means removing the backbone and flattening the bird like a book. This is easy enough to do with a chicken, but we suggest asking your butcher to butterfly the turkey.
- The payoff: A flattened turkey cooks more evenly and quickly than a regular bird. Tucking the stuffing under the skin ensures that the meat will be moist and delicious.
- If roasting the turkey, serve it with the Fresh Fennel Pan Gravy . Grilling the bird? Try the Mixed-Mushroom and Tarragon Gravy.
- 3 tablespoons olive oil
- 1 1/2 pounds sweet Italian sausages, casings removed, broken into pieces
- 2 medium fresh fennel bulbs, trimmed, diced, plus 1/4 cup chopped fronds
- 2 cups chopped leeks (white and pale green parts only)
- 1/2 cup chopped shallots
- 5 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 2 cups fresh breadcrumbs made from crustless country-style French bread
- 1 cup freshly grated Parmesan cheese
- 1 cup whole-milk ricotta cheese
- 2 large eggs
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh rosemary
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- Turkey:
- 1 tablespoon fennel seeds, ground
- 2 teaspoons minced fresh rosemary
- 1 tablespoon salt
- 2 teaspoons ground black pepper
- 3 tablespoons olive oil
- 1 12- to 14-pound turkey; neck, heart, and gizzard reserved for Ultimate Turkey Stock Turkey Stock
- 2 cups (or more) Ultimate Turkey Stock or low-salt chicken broth
- Fresh Fennel Pan Gravy if roasting the turkey, or Mixed-Mushroom and Tarragon Gravy if grilling the turkey
- Special equipment: Charcoal chimney (if grilling) 13x9x2-inch disposable aluminum baking pan (to catch drips; if grilling)