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Recipes
RAVIOLI w/PEAR AND PECORINO
By BobD
On a cutting board grate the pears and the fresh pecorino cheese in two different mounds, using the side of the gra...
- Ravioli “Cacio Pepe e Pere”
- Fresh ravioli stuffed with pear and pecorino cheese
- Serves 6
- 3-4 Bartlett pears, peeled and cored (approximately 1 pound)
- 3 tablespoons mascarpone
- 1 pound grated fresh Pecorino Romano cheese (for stuffing of ravioli)
- 2 tablespoons grated Pecorino Romano to finish pasta
- Fresh egg pasta (see recipe below)
- 4 ounces aged grated Pecorino Romano cheese
- 6 ounces butter
- Black peppercorn to taste
Baked Rigatoni with Spinach, Ricotta, & Fontina
By BobD
A quick and easy version on spinach and ricotta cannelloni
- 1 pound rigatoni
- 3 tablespoons olive oil
- 1 (10-ounce) package frozen spinach, thawed
- 2 cups (about 1 pound) ricotta
- 5 tablespoons Parmesan, grated
- 1/2 teaspoon grated nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 6 ounces fontina, grated (about 1 1/2 cups)
SPINACH & GOAT CHEESE QUESADILLAS
By BobD
Wash the spinach but do not dry
- Many types of greens would be delicious in these quesadillas.
- 1 6-ounce bag baby spinach or 1 bunch spinach, stemmed
- 1 tablespoon extra virgin olive oil
- 1 to 2 garlic cloves (to taste), minced
- Salt and freshly ground pepper
- 4 corn tortillas
- 2 ounces goat cheese, crumbled (1/2 cup)
GRILLED OCTOPUS w/GIGANTE BEANS & OREGANO
By BobD
Sprinkle octopus with salt and freshly ground black pepper
- 3 pounds octopus (preferably large tentacles only), thawed if frozen
- 6 tablespoons extra-virgin olive oil, divided
- 2 750-ml bottles dry red wine
- 1 large onion, quartered
- 3 garlic cloves, peeled, crushed
- 1 cinnamon stick
- 1 Turkish bay leaf
- 2 tablespoons red wine vinegar
- 1 tablespoon chopped fresh oregano
- Gigante beans
CITRUS & BEET SALAD
By BobD
Preheat the oven to 400˚
- 6 SERVINGS
- 6 large beets, washed and trimmed
- 1 cup fresh citrus juice (such as tangelo, lime, orange or lemon--or any combination of these)
- 1 small shallot, finely chopped
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tangelos or oranges
- 1 cup arugula
- 1/3 cup crumbled feta cheese
LITLE APPLE BROWN BETTYS
By BobD
Preheat oven to 350F with rack in middle
- SERVES 6
- 3/4 stick unsalted butter, melted
- 1 teaspoon granulated sugar
- 6 slices white sandwich bread, crusts removed
- 2 Gala or Fuji apples
- 1/3 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup panko (Japanese bread crumbs)
- EQUIPMENT: a muffin pan with 6 (1/2-cup) muffin cups
SMOKED SALMON, AVOCADO & CREPE ROULADE
By BobD
TO MAKE CREPES: Place flour in food processor and process for 5 seconds
- For Crepes:
- 3 cups all-purpose flour
- 6 eggs
- 3-1/4 cups milk
- Butter
- For Smoked Salmon Filling:
- 10 oz smoked salmon
- 3 tablespoons sour cream
- 1 small onion, finely chopped
- 1 tablespoons chopped capers
- For Avocado Filling:
- 2 small avocados
- 2 teaspoons lemon juice
- 2 tablespoons sour cream
- For Egg Filling:
- 5 hard-boiled eggs
- 2 tablespoons chopped chives
- 1/4 cup mayonnaise
- For Horseradish and Lime Sauce:
- 3/4 cup sour cream
- 1/2 cup mayonnaise
- 1/4 cup lime juice
- 2 tablespoons chopped dill
- 2 tablespoons prepared horseradish
AVOCADO TEA SANDWICHES
By BobD
Combine mayonnaise, lemon juice and pepper in a small bowl
- 1 avocado ripe, sliced
- 1 tablespoon reduced-fat mayonnaise
- 1/2 teaspoon lemon juice
- 1/8 teaspoon cracked black pepper
- 8 very thin slices wheat bread
- 2 ounces thinly sliced smoked salmon
- 12 thin slices European cucumber
SLOW BAKED ASPARAGUS IN PARCHMENT
By BobD
Heat oven to 200 degrees. Line a baking sheet with parchment paper (it should be twice as long as pan)
- 4 SERVINGS
- SLOW BAKED ASPARAGUS IN PARCHMENT w/SHIITAKE, PROSCIUTTO & COUSCOUS
- 1 pound asparagus, ends trimmed
- 1/4 pound shiitake mushrooms, stems removed, sliced 1/4-inch thick
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil, plus 2 teaspoons; additional for drizzling
- 1/2 teaspoon kosher salt
- Ground black pepper, to taste
- Grated nutmeg
- 3 tarragon sprigs
- 3/4 cup whole-wheat couscous.
ACORN SQUASH w/PINE NUTS & CURRANTS
By BobD
Add a bit of the stuffing to each squash half and sprinkle with cinnamon
- Halve and seed acorn, butternut or delicata squash and roast until squash begins to soften. Meanwhile, cook bulgur, drain and toss with coarsely chopped pine nuts and currants.