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Recipes
Cold Tomato and Sour Cream Soup Recipe at Epicurious.com
By BobD
Purée tomatoes in batches in a blender until smooth, then force purée through a sieve into a large bowl, discar...
- 3 lb ripe tomatoes, peeled and quartered
- 2 to 4 tablespoons fresh lemon juice
- 1 tablespoon finely chopped scallion greens
- 2 teaspoons finely grated fresh lemon zest
- 1 teaspoon sugar
- Pinch of dried thyme, crumbled
- Pinch of dried marjoram, crumbled
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup sour cream
- fresh parsley leaves
Crunchy Broccoli Slaw
By BobD
Most people throw away broccoli stems, preferring to eat the florets
- 1/4 cup plus 2 tablespoons mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons pure vegetable oil
- 1 teaspoon finely grated fresh ginger
- Salt and freshly ground pepper
- Stems from 3 pounds of broccoli, peeled and julienned (3 cups)
- 2 carrots, finely julienned
- 2 scallions, white and green parts cut into 1-inch lengths and thinly sliced lengthwise
- 2 tablespoons coarsely chopped cilantro
- 2 tablespoons salted roasted sunflower seeds
BLACKENED SALMON PO BOY
By BobD
Tips for Two—Avocado Storage: Although browning is inevitable, less browning is possible if you keep the pit in t...
- Mashed avocado mixed with reduced-fat mayo creates a cool, creamy spread the perfect counterpoint to the spicy salmon and peppery arugula in this sandwich. Catfish is another tasty choice. Serve with Oven Sweet Potato Fries.
- 1/2 small avocado, pitted (see Tips for Two)
- 1 tablespoon reduced-fat mayonnaise
- 1 teaspoon blackening or Cajun seasoning
- 8 ounces salmon fillet, skinned and cut into 2 portions
- 2 crusty whole-wheat rolls, split and toasted
- 1 cup arugula
- 1 plum tomato, thinly sliced
- 1/4 cup thinly sliced red onion
PENNE w/ZUCCHINI, BLOSSOMS & CARM ONIONS
By BobD
Gently rinse and dry zucchini blossoms
- Yield: Makes 4 servings
- 20 zucchini blossoms, stems removed
- 2 tablespoons (1/4 stick) unsalted butter
- 1 large onion, thinly sliced
- 8 ounces penne pasta
- 3 1/2 tablespoons extra-virgin olive oil, divided
- 3 cups 1/4-inch cubes zucchini (about 3 medium)
- 1 1/4 pounds tomatoes, seeded, coarsely chopped
PECAN SPICE CAKE w/CREAM CHEESE
By BobD
MAKE CAKE: Put oven rack in middle position and preheat oven to 350F
- SERVES 10
- FOR CAKE
- 1 1/2 sticks (3/4 cup) unsalted butter, cut into 1-inch pieces and softened, plus additional for buttering pans
- 2 3/4 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 1/4 teaspoons freshly grated nutmeg
- 1 teaspoon ground ginger
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1 1/2 cups packed light brown sugar
- 3 large eggs at room temperature 30 minutes
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 cups sour cream
- 3/4 cup pecans (3 oz), toasted (see Tips), cooled, and finely chopped
- FOR FROSTING
- 3 (8-oz) packages cream cheese, softened
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1 tablespoon finely grated fresh lemon zest (see Tips)
- 3 3/4 cups confectioners sugar (from a 1-pound package)
- 1 tablespoon fresh lemon juice
- 1 1/3 cups pecans (5 oz), toasted, cooled, and finely chopped
- SPECIAL EQUIPMENT: 2 (9-inch) round cake pans (2 inches deep)
Seared Tuna Steaks with Citrusy Soy Sauce
By BobD
In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar an...
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 small shallot, thinly sliced
- 1/2 jalapeño, seeded and chopped
- 2 tablespoons fresh orange juice
- One 3-inch strip of lemon zest plus 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1/4 teaspoon ground coriander
- 1 tablespoon vegetable oil
- Four 4-ounce tuna steaks, 1 inch thick
- Salt and freshly ground pepper
SALTZBURGER NOCKERL SOUFFLE
By BobD
Put oven rack in middle position and preheat oven to 400F
- 4-6 SERVINGS
- 1/4 cup heavy cream
- 1/4 cup bottled wild lingonberry sauce or any fruit preserves or jam
- 5 large egg whites
- 1/8 teaspoon salt
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3 teaspoon large egg yolks
- 1 teaspoon pure vanilla extract
- Confectioners sugar for dusting
SEAFOOD EMPANADITAS
By BobD
Make dough: Stir salt into hot water until dissolved
- FOR PASTRY AND FRYING:
- 30 PIECES
- 1 teaspoon salt
- 3/4 cup hot water
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/4 cup lard at room temperature
- 1/4 cup unsalted butter at room temperature
- 2 tablespoons unsalted butter at room temperature
- 3 About 3 cups vegetable oil for frying
- FOR SEAFOOD FILLING:
- 1 1/2 lb small hard-shelled clams (about 2 inches across), scrubbed
- 1 cup dry white wine
- 1 1/2 lb cultivated mussels
- 1 medium onion, finely chopped
- 1 cup chopped scallion
- 2 garlic cloves, finely chopped
- 3 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 fresh serrano or jalapeno chile, seeded and finely chopped
- 1/2 tablespoon paprika (not hot)
- 1 teaspoon dried oregano
- 1/2 lb shrimp, peeled and finely chopped
- 1/2 lb sea scallops, tough ligament from side of each discarded and scallops finely chopped
- 1 tablespoon chopped parsley
- EQUIPMENT: a 4-inch round cookie cutter; a deep-fat thermometer
- ACCOMPANIMENT: tomato salsa
SPICED ORANGE WINE
By BobD
Bring all ingredients except oranges to a boil (reserve wine bottles and corks), stirring until sugar has dissolved
- 2 BOTTLES
- This orange sipping wine is a little sweeter and stronger than a regular glass of white, and it's the perfect aperitif for the onion tart with mustard and fennel.
- 2 (750-ml) bottles dry white wine
- 1/2 cup sugar
- 1/4 cup orange liqueur such as Grand Marnier
- 1/4 cup Pernod
- 2 whole cloves
- 4 Turkish or 2 California bay leaves
- 2 navel oranges
CHINESE SEA BASS
By BobD
Combine broth and cornstarch in small bowl; stir until cornstarch dissolves
- 2 SERVINGS
- The sauce for this dish can also be served over chicken, or even shrimp or scallops.
- 3/4 cup canned low-salt chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon oriental sesame oil or vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 tablespoons cider vinegar
- 4 teaspoons soy sauce
- 1 teaspoon sugar
- 2 6-ounce sea bass fillets
- Cooked rice
- Chopped green onion tops