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Recipes
LITTLE GEM SALAD w/SORREL
By BobD
In a blender, blend the sour cream, yogurt, mustard,garlic, vinegar, olive oil, salt and sorrel until very smooth, ...
- 4 SERVINGS
- • 1/4 cup sour cream
- • 1/4 cup plain whole-milk yogurt
- • 1 teaspoon Dijon mustard
- • 1 garlic clove, minced
- • 1 teaspoon red-wine vinegar
- • 2 tablespoons extra-virgin olive oil
- • Pinch of coarse sea salt
- • 1/3 cup sorrel leaves, finely chopped
- • 4 large handfuls Little Gem lettuce, torn into bite-size
- pieces
- • 1 sma& bunch chives, roughly chopped
- • 4 sprigs di&, roughly chopped
- • Freshly ground black pepper
SPAGHETTI CARUSO
By BobD
Put the tomatoes and tomato paste into the container of a food processor or blender and blend to a fine puree
- 3 cups canned imported tomatoes with tomato paste or 2 3/4 cups canned imported tomatoes and 1/4 cup tomato paste
- 1/4 cup olive oil
- 1/2 pound mushrooms cut into 1/4-inch-thick slices, about 4 cups
- 1 teaspoon finely minced garlic
- 1/2 teaspoon chopped fresh rosemary or half the amount dried
- 1/2 teaspoon dried oregano
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 1/4 pounds fresh chicken livers
- 1/2 cup flour
- 1/3 cup corn, peanut or vegetable oil
- 4 tablespoons butter
- 3/4 pound spaghetti, spaghettini or capellini
- 1/2 cup freshly grated Parmesan cheese or more to taste
Buñuelos (Yucca Fritters)
By BobD
These simple fritters are a favorite Cuban snack
- 2 1/2 pounds yucca, peeled and cut into small pieces
- 1 small white sweet potato, peeled and cut into pieces
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon ground aniseed
- vegetable oil
- flour
- 2 cups sugar
- 1 cinnamon stick
The Don's Bramble
By BobD
Mixologist Jackson Cannon calls this drink a celebration of late summer
- 6 blackberries
- 1/2 ounce Simple Syrup
- 1/4 ounce fresh lemon juice
- Pinch of salt
- 2 ounces pisco
- Crushed ice
- 1 small edible orchid or 1 lemon twist, for garnish
PROVENCAL SUMMER POTATO GRATIN
By BobD
1. Preheat the oven to 400 degrees
- You can use almost any type of potato for this savory gratin. I know because I recently made it with odds and ends that had been sitting in my pantry for a little too long. They included a russet, a few Yukon golds and some fingerlings.
- 2 garlic cloves
- Extra virgin olive oil
- 2 1/2 pounds tomatoes, peeled and sliced
- 2 teaspoons fresh thyme leaves, or 1 teaspoon dried thyme
- Salt and freshly ground pepper to taste
- 2 pounds potatoes, peeled if desired or scrubbed, sliced about 1/4 inch thick
- 1 or 2 sprigs rosemary
- 2 ounces Gruy cheese, grated (1/2 cup, tightly packed)
Vinegar-Braised Chicken with Leeks and Peas
By BobD
This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner
- 8 whole chicken legs
- Salt
- Freshly ground pepper
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 3 large leeks, halved lengthwise and cut into 1-inch pieces
- 1 cup low-sodium chicken broth
- 1/4 cup white balsamic vinegar
- One 10-ounce package frozen baby peas, thawed
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped parsley
- 1/2 cup crème fraîche
Five-Spice Short Ribs with Udon Noodles
By BobD
Chewy udon noodles have a mild flavor that's wonderful with the delicate spices in this rich beef broth from chef N...
- 1 1/2 pounds boneless beef short ribs, cut into 2-inch pieces
- 1 tablespoon Chinese five-spice powder
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 large carrots, thinly sliced
- 4 large garlic cloves
- 1 small celery rib, thinly sliced
- One 5-inch piece peeled fresh ginger, thinly sliced
- 6 thyme sprigs
- 1 cup dry red wine, such as Cabernet Sauvignon
- 4 cups chicken stock or low-sodium broth
- 4 dried shiitake mushrooms
- 2 cups water
- One 4-inch piece daikon radish, sliced 1 inch thick
- One 3-inch piece of konbu (dried kelp) (see Note)
- 1/3 cup sake
- 1/3 cup mirin
- 1/3 cup Asian fish sauce
- 1/2 pound dried, flat udon noodles or Italian egg noodles, or 1 pound fresh udon noodles (see Note)
OVEN SEARED STEAKS
By BobD
If time allows remove steaks from packaging, dry with paper towels, put on a plate and refrigerate a day or two
- 2 steaks (sirloin strip, rib-eye or other), 8 to 10 ounces each and about 1 inch thick
- Course salt and freshly ground black pepper to taste
Grilled Spice-Rubbed Pork Tenderloin with Sweet Potatoes and Scallions
By BobD
Cook a whole meal—meat, potatoes, and a vegetable—on the grill
- 5 tablespoons cooking oil
- 1/4 teaspoon cayenne
- 1 teaspoon dried thyme
- 1/8 teaspoon nutmeg
- 1 tablespoon brown sugar
- 1/2 teaspoon wine vinegar
- 1 teaspoon salt
- Fresh-ground black pepper
- 1 1/2 pounds pork tenderloin
- 1 1/2 pounds sweet potatoes, peeled and cut diagonally into 1/4-inch slices
- 12 scallions including 2 inches of green top, root end trimmed
BLACKBERRY SAUCE
By BobD
Bring frozen berries and sugar to simmer in heavy large saucepan over medium-high heat, stirring often
- 2 16-ounce bags frozen blackberries
- 1 cup sugar
- 2 tablespoons fresh lemon juice, divided
- 4 teaspoons cornstarch
- 1/2 teaspoon finely grated lemon peel