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Recipes
Farfalle with Yogurt and Zucchini
By BobD
The shredded zucchini cooks along with the farfalle in this tangy pasta from Johanne Killeen and George Germon of A...
- 1 pound farfalle
- 4 medium zucchini (about 1 1/2 pounds), coarsely shredded
- 4 tablespoons unsalted butter
- 1 cup plain whole-milk Greek yogurt
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Freshly grated nutmeg
- Kosher salt and freshly ground pepper
Brandada de Bacalao
By BobD
Recipe adapted from Katie Button, Curaté, Asheville, NC
- 3/4 pound bacalao fillets (salt-preserved cod)
- 1 small russet potato, peeled and cut into 1-inch pieces
- 1/2 cup mild extra-virgin olive oil
- 20 garlic cloves, thinly sliced crosswise
- Kosher salt
- Crackers, for serving
Rich Baked Chocolate Puddings
By BobD
Although this deep, dark chocolate pudding is easily made in ramekins, it's fun to bake and serve in small glass ja...
- 10 ounces bittersweet chocolate, coarsely chopped
- 4 large egg yolks
- 2 large eggs
- 1/4 cup sugar
- 1 stick plus 6 tablespoons (7 ounces) unsalted butter
- Sweetened whipped cream and chocolate shavings, for garnish
LAMB CHUNKS w/OLIVES
By BobD
Trim the exterior fat from the lamb shoulder or leg, and cut the meat into 2- inch pieces, removing fat and bits of...
- Agnello ’ncip ’nciape
- Serves 6 or more
- 31/2 pounds boneless lamb shoulder or leg
- 2 teaspoons kosher salt
- 1/4 cup extra- virgin olive oil
- 7 plump garlic cloves, crushed and peeled
- 1/2 teaspoon peperoncino flakes, or to taste
- 2 tablespoons fresh rosemary leaves, stripped from the branch
- 1 cup white wine
- 2 tablespoons red- wine vinegar
- 11/2 cups brine- cured green Italian olives or oil- cured black Italian olives, crushed and pitted
- ……………………………….
- Recommended equipment: A deep skillet or sauté or braising pan, 11- to- 12- inch diameter, with a cover
CHEWY PECAN DIAMONDS
By BobD
for crust: Preheat oven to 350F
- Crust
- 1 3/4 1 3/4 3/4 cups all purpose flour
- 1/3 1/3 1/3 cup powdered sugar
- 1/4 1/4 1/4 cup cornstarch
- 1/2 1/2 1/2 teaspoon salt
- 3/4 3/4 1/2 1/2-inch (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- topping
- 1 1/4 1 1/4 1/4 cups (packed) golden brown sugar
- 1/2 1/2 1/2 cup light corn syrup
- 1/4 1/4 1/4 cup (1/2 stick) unsalted butter
- 4 4 14 1/2 coarsely chopped pecans (about 14 1/2 ounces)
- 1/2 1/2 1/2 cup whipping cream
- 2 2 2 teaspoons vanilla extract
CHICKPEAS w/BABY SPINACH
By BobD
1. Heat the olive oil in a large, heavy saucepan over medium heat and add the onion
- This is mostly a pantry dish, very quick to put together. You can serve it on its own, with couscous or pasta, or over a thick slice of toasted bread rubbed with garlic.
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds, lightly toasted and ground
- Salt, preferably kosher salt, and freshly ground pepper to taste
- 1 tablespoon tomato paste
- 1 (15-oz.) can chickpeas, drained and rinsed
- 1 cup chicken or vegetable stock, or water
- Cayenne to taste
- 1 6-oz. bag baby spinach
ORECCHIETTE w/BRAISED ARTICHOKES
By BobD
Clean the artichokes as described here for fully edible artichokes, and put the pieces in water acidulated with lem...
- 6 servings
- 10 small fresh artichokes (about 1-1/2 pounds)
- Juice of 1 lemon
- Salt
- 1/4 cup extra-virgin olive oil, plus more for finishing the pasta if you like
- 6 cloves garlic, peeled and sliced
- 1 teaspoon peperoncino (crushed hot red pepper), or less to taste
- 1 to 1 -1/2 cups chicken stock
- 1 tablespoon chopped fresh mint
- 2 tablespoons chopped fresh Italian parsley
- 1 pound orecchiette pasta
- 1 cup freshly grated Pecorino Romano cheese
Fragrant South Indian Beef Curry
By BobD
This warming curry has a good bit of heat to it; serve with lots of rice to round out the meal
- 2 tablespoons canola oil
- 1 medium onion, thinly sliced
- 12 fresh curry leaves or 2 bay leaves
- 6 garlic cloves, grated
- 4 teaspoons finely grated peeled fresh ginger
- 1 tablespoon tomato paste dissolved in 1/2 cup of water
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon cayenne
- 1/2 teaspoon ground turmeric
- 4 small dried hot chiles
- 4 star anise pods
- Two 3-inch cinnamon sticks
- 1 3/4 pounds boneless beef short ribs, cut into 3/4-inch pieces
- Salt
101 SALADS
By BobD
3. A nice cucumber salad: Slice cucumbers thin (if they’re fat and old, peel and seed them first), toss with red ...
- MOSTLY VEGAN SALADS
- 1 . Cube watermelon and combine with tomato chunks, basil and basic vinaigrette. You can substitute peach for the watermelon or the tomato (but not both, O.K.?). You can also add bacon or feta, but the
- 2 . Mix wedges of tomatoes and peaches, add slivers of red onion, a few red-pepper flakes and cilantro. Dress with olive oil and lime or lemon juice. Astonishing.
Pan-Roasted Chicken Breasts with Mole Negro
By BobD
Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate,...
- 1 cup black mole paste
- 3 cups chicken stock
- Salt and freshly ground pepper
- 2 tablespoons vegetable oil
- 4 bone-in chicken breast halves, with skin
- Toasted sesame seeds, for garnish