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Recipes
SPICE RUBBED STUFFED CORNISH HENS
By BobD
Preheat oven to 450F with rack in middle
- 8 SERVINGS
- SPICE-RUBBED CORNISH HENS WITH HAROSETH STUFFING AND SHERRY JUS
- Cornish hens w/allspice, cinnamon, cumin, and paprika.
- 1 tablespoon ground allspice
- 2 teaspoons cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1/4 cup extra-virgin olive oil
- 4 (1 1/4- to 1 1/2-lb) Cornish hens
- 1 1/3 cups apricot, date, and pistachio haroseth
- 1 cup medium-dry Sherry
- 1 cup water
- ACCOMPANIMENT: parsley mint salsa verde
BAKED MEATBALLS w/PEPPERONATA
By BobD
MAKE PEPERONATA: Preheat oven to 400F with racks in upper and lower thirds
- 4 SERVINGS
- Moist, flavorful meatballs speckled with pancetta and glazed with tomato paste. These are wonderful made with white or dark meat.
- FOR PEPERONATA
- 3 red bell peppers, cut into strips
- 1 1/2 tablespoons extra-virgin olive oil, divided
- 1 1/2 tablespoons drained capers
- 1 teaspoon red-wine vinegar
- 1/8 teaspoon hot red pepper flakes
- FOR MEATBALLS
- 3 slices Italian bread, torn into pieces (1 cup)
- 1/3 cup milk
- 3 oz sliced pancetta, finely chopped
- 1 small onion, finely chopped
- 1 small garlic clove, minced
- 2 tablespoons extra-virgin olive oil, divided
- 1 large egg
- 1 lb ground chicken
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon tomato paste
- ACCOMPANIMENT: garlic bread made from remainder of Italian loaf
CALIFORNIA SEAFOOD SOUP
By BobD
Remove the legs and claws from the crab and break the body in half, reserving as much of the soft, mustard-colored ...
- 2 freshly cooked whole crabs, approximately 1 1/2 to 2 lb. each
- 24 clams, well scrubbed
- 3 cups dry white wine
- 1/3 cup of olive oil
- 1 medium onion, finely chopped
- 3 large cloves garlic, minced
- 1 green bell pepper, coarsely chopped
- 2 lb. fresh tomatoes, peeled, seeded, and chopped
- 3 oz. tomato paste
- 1 tsp. freshly ground pepper
- 1/2 tsp. dried Mexican oregano
- 1 tbsp. fresh basil, finely chopped
- 2 lb. fresh white fish such as sea bass, rock cod, halibut or lingcod, cut into large pieces
- 3/4 lb. scallops
- 3/4 lb. raw shrimp, peeled and de-veined
- Chopped fresh parsley
SPAGHETTI w/TOMS, OLIVES, CAPERS & ANCHOVY
By BobD
1. Begin heating a large pot of water for the pasta
- 1 (28-ounce) can chopped tomatoes in juice
- 2 tablespoons extra virgin olive oil
- 2 to 4 anchovy fillets (to taste), soaked for 15 minutes in water to cover, then rinsed and chopped
- 2 to 3 plump garlic cloves (to taste), minced
- 1 small dried red chili, crumbled, or 1/4 teaspoon red pepper flakes (more to taste)
- 1/2 teaspoon dried oregano
- 2 tablespoons capers, drained and rinsed with cold water
- 8 imported black olives, such as kalamata, pitted and quartered
- Salt and freshly ground pepper to taste
- 3/4 pound spaghetti
- 2 tablespoons chopped fresh parsley (optional)
- 1/4 cup freshly grated Parmesan (optional)
CEPES BORDELAISE
By BobD
Remove and reserve mushroom stems
- 8 mushrooms, preferably cepes, although shiitake, porcini, Black Forest and other firm, round-shaped caps might be used, about 1/2 pound
- 1/4 cup corn, peanut or vegetable oil
- Salt to taste if desired
- Freshly ground pepper to taste
- 2 tablespoons finely chopped shallots
- 2 tablespoons fine fresh bread crumbs
- Juice of 1/2 lemon
- 1 tablespoon finely chopped parsley
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
By BobD
In a medium skillet, heat 1/4 cup of the olive oil
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium carrots, finely chopped
- 2 medium celery ribs, finely chopped
- 1 medium onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 1 1/2 pounds sugar snap peas, halved crosswise
- 1/2 teaspoon crushed red pepper
- 1/2 cup torn mint leaves
- Sea salt
BUTTERNUT SQUASH & HAZELNUT LASAGNA
By BobD
MAKE FILLING: Cook onion in butter in a deep 12-inch heavy skillet over moderate heat, stirring occasionally, un...
- 6 SERVINGS
- FOR SQUASH FILLING
- 1 large onion, chopped
- 3 tablespoons unsalted butter
- 3 lb butternut squash, peeled, seeded, and cut into 1/2-inch pieces
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1/4 teaspoon white pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 teaspoons chopped fresh sage
- 1 cup hazelnuts (4 oz), toasted, loose skins rubbed off with a kitchen towel, and coarsely chopped
- FOR SAUCE
- 1 teaspoon minced garlic
- 3 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 5 cups milk
- 1 bay leaf (not California)
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- For assembling lasagne
- 1/2 lb fresh mozzarella, coarsely grated (2 cups)
- 1 cup finely grated Parmigiano-Reggiano (3 oz)
- 12 (7- by 3 1/2-inch) sheets no-boil lasagne (1/2 lb)
AROMATIC BRAISED THIGHS w/FRIED ONIONS
By BobD
Toss all ingredients except water, oil, onion, and flour with 1 teaspoon salt in a wide heavy medium pot
- 4 SERVINGS
- 2 1/2 lb chicken thighs with bone, skin discarded
- 4 medium shallots, quartered
- 5 garlic cloves, chopped
- 1 tablespoon minced peeled ginger
- 2 sprigs fresh curry leaves, leaves removed from stems
- 1 teaspoon cayenne
- 1/4 teaspoon black peppercorns
- 10 whole cloves
- 1 (1-inch) piece cinnamon stick
- 1 teaspoon distilled white vinegar
- 1/2 cup water
- 2 About 2 cups vegetable oil
- 1 medium onion, thinly sliced
- 3 teaspoons all-purpose flour, divided
SICILIAN SWORDFISH w/SALMORIGLIO SAUCE
By BobD
Prepare barbecue (medium-high heat) or preheat broiler
- 6 SERVINGS
- In Sicilian, it is sammurigghiu sauce-meaning "brine", a translation that does not convey the taste or texture of this cooked blend of olive oil, lemon juice, garlic and herbs.
- 1/2 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons hot water
- 6 tablespoons chopped fresh parsley
- 2 large garlic cloves, finely chopped
- 1 tablespoon dried oregano
- 6 6-ounce swordfish fillets, each about 1 inch thick
SNAPPER w/TAPENADE & RADISH-CHIVE SALAD
By BobD
Stir 3/4 cup oil, vinegar, lemon juice, honey and Worcestershire sauce in small bowl until honey dissolves
- 4 SERVINGS
- 3/4 cup plus 1 tablespoon olive oil
- 1/3 cup balsamic vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 3/4 teaspoon Worcestershire sauce
- 4 tablespoons (1/2 stick) butter
- 3 10-ounce packages fresh spinach leaves
- 4 6-ounce red snapper fillets
- 1/2 cup tapenade or olive paste
- Radish and Chive Salad