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Recipes
LEMON & PEPPER GRILLED HALIBUT
By BobD
Place lemon juice and garlic clove in small dish
- 2 SERVINGS
- 1/4 cup fresh lemon juice
- 1 large garlic clove, pressed
- 1 10-to 12-ounce piece halibut fillet (about 1 1/2 inches thick)
- Olive oil
- 1 teaspoon minced lemon peel
- Lemon wedges
TURKISH BEAN & HERB SALAD
By BobD
1. Combine the beans and their soaking water with the two crushed garlic cloves, the halved yellow onion and the ba...
- 1 pound pink beans, borlotti beans, cranberry beans, kidney beans or pintos, washed, picked over, and soaked for at least four hours in 2 quarts water
- 1 yellow onion, cut in half across the equator
- 8 garlic cloves, 2 lightly crushed, the rest coarsely chopped or sliced
- 1 bay leaf
- Salt to taste
- 1/4 cup extra virgin olive oil
- 1 large red onion, cut in half lengthwise, then in thin slices across the grain
- 1 teaspoon sugar
- 1 pound tomatoes
- 1 bunch fresh dill, stemmed and coarsely chopped (about 1/2 cup)
- Leaves from 1 bunch flat-leaf parsley, finely chopped (about 1 cup)
- 2 tablespoons fresh lemon juice (optional), plus 2 lemons, cut into wedges, for serving
HALIBUT w/TOMATO SAFFRON VINAIGRETTE
By BobD
MAKE TOMATO WATER: Line a colander with damp flour-sack cloth and set over a large bowl or deep pot
- 4 SERVINGS
- FOR TOMATO WATER
- 2 1/2 lb tomatoes, coarsely chopped
- 1/2 cup packed basil leaves
- 1 garlic clove
- FOR TOMATO VINAIGRETTE AND SALAD
- 1 1/2 cups dry white wine (preferably Chardonnay)
- 3/4 cup sliced shallot (4 oz)
- 3 parsley sprigs
- 1 thyme sprig
- 1/2 Turkish or 1/4 California bay leaf
- 1 1/2 teaspoons black peppercorns
- 1/4 cup packed basil leaves plus 2 tablespoons thinly sliced basil leaves (preferably opal basil)
- Pinch of saffron threads
- 1 teaspoon Champagne vinegar, or to taste
- 1/2 cup extra-virgin olive oil
- 1 medium heirloom tomato, seeded and cut into 1/2-inch cubes (1 cup)
- 1/2 teaspoon coarse sea salt, or to taste
- 2/3 lb arugula (2 bunches), coarse stems discarded
- FOR HALIBUT
- 4 (6-oz) pieces skinless halibut fillet (1 to 1 1/2 inches thick)
- 3 tablespoons olive oil plus additional for brushing
- 1/4 cup coarsely chopped basil (preferably opal basil)
- EQUIPMENT: a flour-sack cloth or several layers of cheesecloth (18-inch squares)
WALNUT DATE TORTE
By BobD
Preheat oven to 350F with rack in middle
- 8 SERVINGS
- The cake has a coarse crumb yet is incredibly moist and chewy, thanks to the dates.
- 1/4 cup boiling-hot water
- 1 1/2 cups pitted dates (1/2 lb), finely chopped
- 1 1/2 cups walnuts (5 oz), toasted and cooled
- 3/4 cup sugar, divided
- 2/3 cup matzo meal
- 1 tablespoon grated orange zest
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 4 large eggs, separated, at room temperature 30 minutes
- ACCOMPANIMENT: unsweetened whipped cream
- GARNISH: Powdered sugar
ORANGE & GROUND ALMOND CATALAN CAKE
By BobD
1. Preheat the oven to 180 C or 350 F
- 1 hour 20 minutes 20 mins prep
- 6 eggs, separated
- 240 g caster sugar
- 230 g almonds, almost finely ground
- 2 1/2 ORANGES ZESTED
- SYRUP
- 8 oranges, juiced
- 1 1/2 lemons, juiced (if not using Seville oranges)
- 1 whole cinnamon stick
- caster sugar, to taste
VEAL CHOPS BEAU SEJOUR
By BobD
1. Lightly dredge the chops on all sides in flour
- 1967 1967: 1967: Veal Chops Beau Séjour
- 6 6 1½ to chops, preferably cut from the rack, each 1½ inches thick and frenched (ask the butcher to do this)
- Flour
- ¼ cup vegetable oil
- 4 4 4 tablespoons unsalted butter
- 6 6 6 cloves garlic (peeled, if you like)
- 2 2 2 medium bay leaves
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper
- 2 2 2 tablespoons red wine vinegar
- ½ cup chicken stock.
Green Goddess Chicken Salad
By BobD
Green Goddess dressing—a mix of mayonnaise, sour cream, herbs, anchovies and lemon—was created at the Palace Ho...
- 2 oil-packed anchovies, drained
- 1 small garlic clove
- 1/2 cup packed flat-leaf parsley leaves
- 1/4 cup packed basil leaves
- 1/4 cup coarsely chopped dill
- 1 tablespoon oregano leaves
- 3/4 cup mayonnaise
- 2 1/2 tablespoons fresh lemon juice
- 2 tablespoons snipped chives
- Kosher salt and freshly ground pepper
- One 1-pound loaf of ciabatta—bottom crust reserved for another use, bread cut into 1-inch cubes
- One 2-pound rotisserie chicken—skin and bones discarded, meat pulled into large bite-size pieces
- 8 piquillo peppers (from a 9.8-ounce jar), drained and quartered lengthwise
- 3 inner celery ribs with leaves, thinly sliced
- 1/2 cup pitted kalamata olives, halved
SHELL BEANS & POTATO RAGOUT w/CHARD
By BobD
1. Bring a large pot of water to a boil
- Serve this comforting ragout in wide soup bowls with crusty bread.
- 1 1/2 pounds Swiss chard or red chard (1 large bunch or 2 medium bunches)
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1/2 medium onion, sliced in half moons across the grain
- 2 large garlic cloves, minced
- 1 pound shell beans, such as cannelini, borlotti, or purple runners, shelled (about 1 3/4 cups shelled)
- 1 pound potatoes, preferably fingerlings or Yukon golds, cut in 1-inch pieces
- 3 1/2 to 4 cups water
- A bouquet garni made with a sprig each thyme and parsley (or basil), a bay leaf and a Parmesan rind
- Freshly ground pepper to taste
- 2 tablespoons chopped flat-leaf parsley
- 1 to 2 teaspoons fresh marjoram leaves (optional)
- Freshly grated Parmesan for serving
ALMOND & LEMON KUCHEN
By BobD
Preheat the oven to 350 degrees
- 8 SERVINGS
- 6 large eggs, separated
- 1 cup sugar
- 1 cup unsalted butter, melted and cooled
- 1/4 cup ground almonds
- 1/2 teaspoon almond extract
- 2 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Grated rind of 1 lemon
- Confectioners' sugar
Eggs Benedict with Bacon and Arugula
By BobD
In her version of eggs Benedict, Tara Lazar swaps in applewood-smoked bacon for the usual Canadian bacon, because s...
- 8 large whole eggs
- 4 large egg yolks
- 2 tablespoons dry white wine
- Salt
- 1 stick unsalted butter, melted
- 1 1/2 tablespoons fresh lemon juice
- 1/4 teaspoon Tabasco
- 8 slices of applewood-smoked bacon, halved crosswise
- 5 ounces baby arugula
- 2 tablespoons distilled white vinegar
- 4 English muffins, split and toasted