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Recipes
OLIVE OIL MASHED POTATOES II
By BobD
Cover potatoes with cold water in a pot and add 2 tsp salt
- 4-6 SERVINGS
- Creaminess is added to buttery Yukon Golds with just olive oil and potato water.
- 2 lb Yukon Gold potatoes, cut into 2-inch chunks
- 1/3 cup extra-virgin olive oil
- EQUIPMENT: a potato ricer or food mill
PORK RIBS WITH BLACK VINEGAR SAUCE
By BobD
Blanch ribs in a 4-quart pot of boiling water 4 minutes
- 4 SERVINGS
- 2 lbs pork spareribs, cut into individual ribs
- 1/4 cup cornstarch
- 12 About 12 cups peanut or vegetable oil for frying, divided
- 4 garlic cloves, thinly sliced
- 1 medium shallot, thinly sliced
- 2 tablespoons very thin matchsticks of peeled ginger
- 1/2 cup packed light brown sugar
- 2 tablespoons Chinese Shaoxing wine or medium-dry Sherry
- 1/3 cup reduced-sodium chicken broth
- 1/3 cup Chinese black vinegar
- 1/3 cup reduced-sodium soy sauce
- EQUIPMENT: a deep-fat thermometer
VANILLA CREAMS w/STRAWBERRIES IN CASSIS
By BobD
Place 2 sieves over bowls; line sieves with cheesecloth or damp kitchen towel
- 6 SERVINGS
- Flavored creams (rose cream, geranium cream) served with berries are common in Britain. This take on the classic is a mix of drained yogurt and fromage blanc (fresh cream cheese).
- 1 1/2 cups plain whole-milk yogurt
- 1 3/4 cups fromage blanc*
- 1 vanilla bean, split lengthwise
- 5 tablespoons superfine sugar, divided
- 1 1/2 teaspoons finely grated lemon peel
- 1 large egg white
- 1 1/2 pounds strawberries, hulled, halved (about 5 cups)
- 2 tablespoons creme de cassis (black-currant liqueur)
- Brown sugar
- The soft, not too-sweet creams taste like a cross between an American-style pudding and a panna cotta. Keep in mind that the desserts need to chill at least eight hours.
SEA BASS w/FRIED FENNEL & ANCHOVY BUTTER
By BobD
Brush John Dory with oil. Sprinkle with salt and pepper
- 4 SERVINGS
- 4 7-ounce John Dory or sea bass fillets
- 1 tablespoon olive oil
- 2 cups dry white wine
- 7 canned anchovies, drained, finely chopped
- 1/4 cup (1/2 stick) chilled butter, cut into pieces
- Fried Fennel
- 1/4 cup chopped fresh Italian parsley
CARROT SOUFFLE w/PECAN TOPPING
By BobD
Preheat oven to 350 degrees
- 6-8 SERVINGS
- 1 stick unsalted butter or pareve margarine, melted; plus 6 tablespoons softened; and more for greasing pan
- 2 pounds carrots, peeled
- 1 cup flour
- 1 cup sugar
- 1 teaspoon salt
- 4 large eggs
- 1 cup firmly packed light brown sugar
- 1 cup toasted chopped pecans.
HOMEMADE MALLOREDDUS
By BobD
Food Processor; Drop the saffron threads into 1/2 cup of hot water in a spouted measuring cup, and let steep 5 minu...
- This recipe makes a large batch of malloreddus, enough to serve eight. You don't need to cook it all, because it freezes easily and keeps well.
- Malloreddus can be dressed simply with butter and grated cheese or almost any sauce you like. My favorite version, though, is the first one I ever had, in Porto Cervo many years ago: malloreddus with Sausage-Tomato Sauce.
- 1 teaspoon saffron thread
- 1 1/2 pounds semolina flour, plus more for working the dough
GRILLED VEGETABLE FOCACCIA SANDWICHES
By BobD
FOR OIL: In a small saucepan over low heat, combine the oil, garlic cloves and 3 of the rosemary sprigs and hea...
- For Oil:
- 4 SERVINGS
- The wholesome sandwich is wonderful served hot from the grill, but it is also excellent eaten cold, making it an ideal choice to be included in a patio menu.
- 1 1/2 cups extra-virgin olive oil
- 3 cloves garlic
- 5 fresh rosemary sprigs
- For Vegetables:
- 1 red bell pepper
- 4 thin slices fennel, cut through the stem end
- 4 slices eggplant, cut crosswise
- 1 zucchini, thinly sliced lengthwise
- 12 asparagus spears, tough ends removed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked pepper
- 1 teaspoon chopped fresh thyme
- 1 teaspoon finely chopped garlic
- 1 fresh portobello mushroom, brushed clean
- 4 slices red (Spanish) onion
- 4 sandwich-sized focaccias
- 1 tablespoon balsamic vinegar
- 1 1/2 cups lightly packed inner yellow frisee leaves
Grilled Chicken Sandwiches with Mozzarella, Tomato and Basil
By BobD
These warm sandwiches are best made with thin bread, so you can get your mouth around them
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Finely grated zest of 1 lemon
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon thyme leaves
- 2 garlic cloves, minced
- Kosher salt and freshly ground pepper
- 2 tomatoes, thinly sliced
- Twelve 1/2-inch-thick chicken breast cutlets (2 1/2 pounds)
- 6 ciabatta rolls, split
- Six 1/3-inch-thick slices of fresh mozzarella
- 6 large basil leaves (optional)
TURKEY NACHOS
By BobD
Preheat oven to 450F. Toss turkey with lime juice and season with salt and pepper
- 6-8 SERVINGS
- The double kick of jalapeno jack cheese and pickled jalapeno on these nachos enlivens leftover turkey.
- 1/2 lb leftover roast turkey meat, shredded
- 1 1/2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 3 bell peppers (preferably red and orange), finely chopped
- 1 garlic clove, finely chopped
- 1/4 teaspoon ground cumin
- 1 teaspoon dried oregano, crumbled
- 1 (15- to 16-oz) can black beans, rinsed and drained
- 4 oz corn tortilla chips (not low-fat)
- 2 cups grated jalapeno jack cheese (8 oz)
- 1/4 cup chopped scallion greens
- 1/2 cup chopped fresh cilantro
- 1 cup sour cream
- 2 to 3 teaspoons finely chopped pickled jalapeno.
- ACCOMPANIMENT: tomato salsa
ONION SMOTHERED CHICKEN
By BobD
Season chicken pieces liberally with pepper and, if you are not using a kosher chicken, with salt
- 4 SERVINGS
- 1 3-pound chicken, cut in serving pieces
- Salt and freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 3 large onions, halved and thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 4 large cloves garlic, chopped
- 3/4 cup chicken stock
- Juice of 1/2 lemon
- 1 teaspoon minced flat-leaf parsley.