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Recipes
BABA GANOUSH
By BobD
1. Prepare a hot gas or charcoal grill
- For garnish:
- 2 2 2 pounds eggplant, preferably small eggplants
- 1/4 1/4 to cup freshly squeezed lemon juice (more to taste)
- 1/4 1/4 1/4 cup sesame tahini, stirred if oil has separated out
- 1 to 2 1 to 2 2 tablespoons plain low-fat yogurt, as needed
- 2 2 2 garlic cloves, cut in half, green shoots removed
- to to taste
- Extra-virgin olive oil
- Chopped flat-leaf parsley
CATALAN SAUTEED PASTA & LOBSTER
By BobD
Prepare lobsters: Fill an 8-quart pot three fourths full with salted water and bring to a boil
- (Arrossejat de Fideus amb Llagosta)
- This Catalan specialty could be described as a pasta cooked like a rice dish. Arrossejat is Catalan for "golden" and refers to the technique of sautéing noodles in oil until golden brown before simmer
- The dish is usually prepared in a glazed earthenware casserole known as a cassola, but you can substitute an ovenproof skillet or saut0an with great results.
- The base of our intensely flavored dish is a sofregito slow-cooked with tomatoes and often garlic and herbs foundation for almost every sauce and stewed dish in the region's cooking.
- Active time: 1 1/2 hr Start to finish: 2 hr
- 4 (1- to 1 1/4-lb) live lobsters
- 1/2 cup dry white wine
- 1/4 teaspoon crumbled saffron
- 6 tablespoons olive oil
- 1 large onion, sliced
- 1 bay leaf
- 1 1/2 lb vine-ripened tomatoes, peeled, seeded, and coarsely chopped
- 2 garlic cloves, chopped
- 1 lb angel's hair pasta nests or fideos (fideus in Catalan) coils, broken in half, or capellini, broken into 2-inch lengths
- 2 tablespoons chopped fresh flat-leaf parsley
CINNAMON CORNBREAD COBBLER w/BLUEBERRIES
By BobD
Heat the oven to 375 degrees F
- For the Filling:
- 8 cups blueberries, rinsed
- 1/3 to 1/2 cup sugar, depending on the sweetness of the fruit
- 2 tablespoons lemon juice
- For the Topping:
- 1 cup cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup sugar
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup buttermilk
- 6 tablespoons unsalted butter, melted and cooled
- 1 egg, slightly beaten
SCRAMBLED EGGS w/GRATED ZUCCHINI
By BobD
1. Grate the zucchini on the large holes of a box grater or in a food processor
- 2 medium zucchini (about 10 ounces)
- 1 tablespoon extra virgin olive oil
- 1 or 2 garlic cloves, minced (optional)
- Salt and freshly ground pepper
- 6 eggs
- 2 tablespoons low-fat (2 percent) milk
- 2 tablespoons minced chives
- Optional: 1 medium avocado, diced or sliced, for garnish
Ice Cream, Sorbet and Froyo Terrine
By BobD
Line a 9-by-5-inch loaf pan with plastic wrap, leaving a few inches of overhang all around
- 1 pint pistachio ice cream
- 1 pint black currant or cherry sorbet
- 1 pint lemon frozen yogurt or ice cream
- Chopped salted roasted pistachios, for serving
CHICKEN & MUSHROOM SOUP POSOLE
By BobD
1. Preheat the oven to 425 degrees F
- Serves 4 to 6
- The chewy puffy hominy adds a wonderful texture and soaks up all of the amazing flavors of the broth.
- INGREDIENTS
- 2 (8-ounce) boneless, skin-on chicken breast halves (see Note)
- 2 tablespoons canola oil
- Kosher salt
- Freshly ground black pepper
- 2 ancho chiles
- 1 ounce dried porcini mushrooms
- 6 cups Enriched Chicken Stock or low-sodium chicken broth
- 1 cup canned posole (hominy), rinsed and drained
- 3 tablespoons chopped fresh cilantro
- 3/4 cup shredded white Cheddar cheese (3 ounces)
- Chopped fresh chives, for garnish (optional)
- Lime wedges, for garnish (optional)
- Fried Blue and White Corn Tortilla Strips (recipe follows), for garnish (see Note)
- Serves 4 to 6
- 2 cups canola oil
- 2 (6-inch) blue corn tortillas, cut into thin strips
- 2 (6-inch) white corn tortillas, cut into thin strips
- Kosher salt
SMOKED TURKEY, PLUM & FENNEL SALAD
By BobD
Whisk together vinegar, brown sugar, and 1/4 teaspoon each of salt and pepper in a large bowl until sugar has disso...
- Equipment:
- Yield: Makes 4 (main course) servings
- Active Time: 30 min
- Total Time: 30 min
- 1/3 cup balsamic vinegar
- 1 tablespoon packed light brown sugar
- 1/4 cup extra-virgin olive oil
- 1 (1-pound) smoked turkey drumstick
- 1 large fennel bulb, stalks discarded
- 1/2 head radicchio
- 1/2 pound firm-ripe black or red plums (2 to 3), thinly sliced
- 3 ounces pecans, toasted and cooled
- An adjustable-blade slicer
POACHED CHICKEN
By BobD
Combine all the ingredients in a saucepan
- 1 three-pound chicken
- Water to barely cover
- 1 bay leaf
- 1 carrot, scraped and cut in half
- 1 rib celery with leaves, cut in half
- 12 peppercorns
- Salt to taste, if desired
GALATOIRE'S SWEET POTATO CHEESECAKE
By BobD
Heat oven to 350 degrees. In a medium bowl, mix graham cracker crumbs, sugar and butter until combined
- FOR THE CRUST:
- 12 SERVINGS
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/3 cup butter or margarine, melted
- FOR THE CHEESECAKE FILLING:
- 3 packages (3 ounces each) cream cheese, softened
- 1 cup sugar
- 1/4 cup light brown sugar
- 1 3/4 cups mashed sweet potatoes
- 2 large eggs, slightly beaten
- 2/3 cup evaporated milk
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- FOR THE TOPPING:
- 2 cups sour cream, room temperature
- 1/3 cup sugar
- 1 teaspoon vanilla extract
Red Skin Potato Mash
By BobD
Put the potatoes in a large pot and cover with water
- 6 pounds red potatoes, scrubbed and cut into 2-inch chunks
- Salt
- 2 sticks (1/2 pound) unsalted butter, softened
- 2 cups warmed milk
- 2 scallions, thinly sliced
- Freshly ground pepper