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Recipes
SPAGHETTI w/FAVA, BREAD CRUMBS & MARJORAM
By BobD
1. Bring a large pot of water to a rolling boil over high heat
- 2 1/2 2 1/2 1/2 pounds fava beans, shelled and skinned
- Salt
- 3/4 3/4 3/4 pound spaghetti
- 2 2 2 tablespoons extra virgin olive oil
- 1/2 1/2 1/2 cup fresh bread crumbs, preferably whole wheat
- 1 to 2 1 to 2 2 tablespoons fresh marjoram (to taste)
- Freshly ground black pepper
- Freshly grated Parmesan or pecorino (or a combination) for serving
PIQUILLOS RELLENOS
By BobD
In a medium bowl, mix the cheeses with the chorizo and raisins and set aside
- 8 SERVINGS
- 2/3 cup grated Fontina cheese
- 2/3 cup grated Gruyère cheese
- 1/4 cup cured Spanish chorizo, finely diced
- 1/4 cup golden raisins
- 16 jarred piquillo peppers (such as Napoleon brand)
- Extra-virgin olive oil
ORANGE ROUGHY IN PARCH w/ARUGULA & TOMS
By BobD
Cut garlic slices into thin slivers
- 4 large garlic cloves, very thinly sliced
- 4 large squares parchment paper or foil
- 2 bunches arugula, stemmed
- 4 4-ounce orange roughy fillets
- 2 cups chopped peeled seeded tomato
- 1 tablespoon plus 1 teaspoon balsamic vinegar
GREEN TOMATO CHUTNEY
By BobD
In a small saucepan, combine the herb sachet with the vinegar, white wine, water and sugar
- YIELD 2 CUPS
- 1 herb sachet (consisting of 1 bay leaf, 1 thyme sprig, 3 cardamom pods and ¼ teaspoon mustard seeds tied together in a square of cheesecloth)
- 1 cup Champagne vinegar
- 1 cup white wine
- 1 cup water
- ½ cup sugar
- 2 teaspoons olive oil, divided
- 2 tablespoons minced shallot
- 1 tablespoon minced ginger
- 1 tablespoon minced jalapeño pepper (seeds optional)
- 1 teaspoon minced garlic
- 4 cups green (unripe) tomatoes--peeled, cored and diced
- 1 teaspoon mustard powder
- ½ teaspoon cayenne
- 2 red bell peppers, seeded and diced
- Salt
THE BIANCA
By BobD
To make dulce de leche, place can of condensed milk in deep pot and cover with water; bring to a boil
- 4 SERVINGS
- Mascarpone, dulce de leche, and raspberry preserves on cinnamon raisin bread.
- 1 14-ounce can sweetened, condensed milk
- 8 ounces Wisconsin Mascarpone cheese, at room temperature
- 1 teaspoon pure vanilla extract
- 6 tablespoons butter, at room temperature
- 8 slices unfrosted cinnamon raisin bread
- 4 tablespoons raspberry preserves
- Whipped cream for garnish, optional
- Fresh red raspberries for garnish, optional
SPINACH & GREEN GARLIC SOUFFLE
By BobD
Preheat the oven to 375F. Butter a 6-cup souffle dish or gratin dish and dust it with a few tablespoons of the ...
- 4 SERVINGS
- The Garlic Infusion
- 3/4 to 1 cup minced green garlic, about 5 small heads
- 1 cup cream or half-and-half
- 1 thyme sprig
- The Souffle
- 4 tablespoons unsalted butter, plus extra for the dish
- 1/2 cup freshly grated Parmesan cheese
- 1 bunch spinach, stems removed, or 12 to 16 ounces loose, young spinach leaves
- 4 tablespoons all-purpose flour
- 1 1/3 cups milk
- sea salt and freshly ground pepper
- 1 scant cup (about 4 ounces) mild goat cheese
- 4 egg yolks
- 6 egg whites
Vetri's Almond-Ricotta Tortellini with Truffle Butter
By BobD
Marc Vetri's exquisite tortellini combines subtle toasted almonds and sweet ricotta
- 1 1/2 cups all-purpose flour, plus more for dusting
- 2/3 cup semolina
- 3 large eggs
- 3 large egg yolks
- 1 tablespoon extra-virgin olive oil
- 1 cup fresh ricotta (1/2 pound)
- 3/4 cup whole blanched almonds (about 4 ounces)
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground white pepper
- White truffle puree (see Note)
- 1 large egg, lightly beaten
- 3 tablespoons unsalted butter
- Thyme sprigs, for garnish
BACON & JALAPENO CORNBREAD
By BobD
1. Preheat the oven to 400°
- 3/4 pound bacon (about 8 slices), cut into one-inch squares
- 2 1/2 tablespoons light brown sugar
- 1 1/2 cups finely ground yellow cornmeal
- 2 cups all-purpose flour
- 2 tablespoons baking powder
- 3/4 teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 3 cups buttermilk
- 4 large eggs
- 2 tablespoons honey
- 3 tablespoons unsalted butter, melted, divided
- 1/2 cup pickled jalapeños, diced
ALMOND THUMBPRINT COOKIES
By BobD
Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground
- YIELD 2 DOZEN
- 3/4 cup sliced blanched almonds, toasted and cooled
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, melted and cooled slightly
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 About 2 tablespoons fruit jam, such as raspberry, strawberry, or apricot
BROILED BREAST w/SHERRY VINEGAR
By BobD
Whisk first 5 ingredients in large bowl
- 4 SERVINGS
- 1/2 cup chopped assorted fresh herbs (such as Italian parsley, oregano, and tarragon)
- 6 tablespoons olive oil
- 1/3 cup Sherry wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 1 3/4 pounds boneless chicken breast halves with skin, each quartered
- 1/4 cup dry vermouth or dry white wine
- 2 tablespoons unsalted butter, chilled, diced