BobD's profile page
Recipes
STIR FRIED SHRIMP WITH CHESTNUTS
By BobD
Heat a third of the peanut oil in a large skillet
- 1/2 cup shelled chestnuts, cut
- into 1/2-inch pieces
- Salt to taste
- 1 pound shredded cabbage
- 1 clove garlic, sliced, plus 1 tablespoon minced garlic
- 12 About 12 large shrimp, peeled and cut into 1/2-inch pieces
- 1 tablespoon minced or grated fresh ginger
- 2 tablespoons soy sauce
- 1/4 cup chopped scallion
- 2 teaspoons dark sesame oil.
Rösti Potatoes
By BobD
Rösti potatoes are Swiss-style shredded potatoes shaped into cakes
- 2 1/2 pounds baking potatoes, scrubbed
- Extra-virgin olive oil, for frying
- Salt
SPICY SESAME NOODLES w/CHPD PEANUTS
By BobD
Heat peanut oil in small skillet over medium heat
- 1 tablespoon peanut oil
- 2 tablespoons minced peeled fresh ginger
- 2 garlic cloves, minced
- 3 tablespoons Asian sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 1 1/2 tablespoons sugar
- 1 tablespoon (or more) hot chili oil
- 1 1/2 teaspoons salt
- 1 pound fresh Chinese egg noodles or fresh angel hair pasta
- 12 green onions (white and pale green parts only), thinly sliced
- 1/2 cup coarsely chopped roasted peanuts
- 1/4 cup thinly sliced fresh Thai basil leaves
Spicy Onion-Garlic Soup with Poached Eggs
By BobD
Before it became a staple on the menu at Two, David Gingrass created this soup in his home kitchen with the most ba...
- 3 tablespoons extra-virgin olive oil
- 3 large garlic cloves, minced
- 1 medium sweet onion, cut into 1/8-inch dice
- 1/2 teaspoon sweet paprika
- 6 cups chicken stock or low-sodium broth
- 1/4 teaspoon cayenne pepper or to taste
- Salt
- 4 ounces sourdough bread, crusts removed and cut into 3/4-inch cubes (2 cups)
- 4 large eggs
- 2 tablespoons chopped parsley
JEWISH CHICKEN SOUP w/VEGGIES
By BobD
1. Put the water and the chicken in a large pot and bring the water to a boil
- Jewish chicken soup is usually served with thin egg noodles or with matzah balls.
- 4 quarts water
- 1 large cut-up chicken, preferably stewing or large roaster
- Marrow bones (optional)
- 2 whole onions, unpeeled
- 4 parsnips, peeled and left whole
- 1/2 cup chopped celery leaves plus 2 stalks celery and their leaves
- 1 rutabaga, peeled and quartered
- 1 large turnip, peeled and quartered
- 1 kohlrabi, quartered (optional)
- 6 carrots, peeled and left whole
- 6 tablespoons chopped fresh parsley
- 6 tablespoons snipped dill
- 1 tablespoon salt
- 1/4 teaspoon pepper
- 1 zucchini
HONEYED PRAWNS & POLENTA
By BobD
Preheat the oven to 400F (204C)
- For the prawn marinade:
- 4 tablespoons tomato paste
- 3 tablespoons honey
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon hot sauce
- 1/2 teaspoon garlic powder
- Sea salt
- 1 pound large, peeled, and deveined prawns
- For the polenta:
- 1 cup polenta
- 1 1/4 cups (10 ounces) corn kernels, fresh or frozen
- 1/4 cup currants
- 1 tablespoon honey
- 1 tablespoon butter
- 1 teaspoon fresh thyme, or 1/2 teaspoon dried
- Sea salt
- Black pepper
- For the topping:
- 1/3 cup feta cheese, crumbled
- 2 to 3 tablespoons fresh parsley, finely chopped
- 2 tablespoons capers
- Hot sauce
SHRIMP COCKTAIL w/THREE SAUCES
By BobD
In a large pot, combine shrimp shells, 2 quarts water and 3 tablespoons salt
- 1 1/2 pounds shrimp (16 to 20 per pound), peeled and deveined, shells reserved
- 5 tablespoons kosher salt
- 3 cups white wine
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 2 bay leaves
- 1 cup flat-leaf parsley leaves
- 4 sprigs fresh tarragon
- 2 lemons, halved
- Cocktail sauce
- Sauce verte
- Rouille
Smoked Mackerel Salad with Crunchy Vegetables
By BobD
Any smoked fish will work well in the sweet-salty salad here
- 1/2 cup 2 percent plain Greek yogurt
- 3 tablespoons grated fresh horseradish
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon sugar
- 9 ounces smoked mackerel, skinned and flaked (2 cups)
- One 12-ounce seedless cucumber, peeled and finely diced (2 cups)
- 5 large radishes, cut into matchsticks
- 1 large Granny Smith apple, diced
- 2 tablespoons snipped chives
- Salt and freshly ground pepper
- 1 head romaine lettuce
MUNG BEAN DAL w/APPLES & COCONUT
By BobD
1. In a large pot, combine beans, apples and coconut milk
- Mung Bean Dal With Apples and Coconut Tarka
- Time: About an hour
- 1 1/2 cups dried mung beans, washed and picked over
- 2 medium green apples, cored, peeled and chopped
- 1 14-ounce can coconut milk
- Salt and freshly ground black pepper
- 4 tablespoons butter or vegetable oil
- 1/2 cup shredded coconut
- 2 tablespoons minced fresh ginger
- 2 tablespoons minced garlic
- Pinch ground turmeric (optional)
- 1/2 cup sliced scallions
- 1/2 cup chopped fresh mint leaves
- Juice of 1 lime.
KASU COD
By BobD
Rinse the steaks and pat them dry
- THE GARNISH:
- 4 black cod (sablefish) steaks or other cod
- 1/2 teaspoon kosher salt
- 1 cup sake kasu (see notes)
- 2 1/4 tablespoons dark brown sugar
- 1/2 to 3/4 cup water
- 1 cup ocean salad or 4 nori leaves, toasted (see notes)