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Recipes
PASTA SALAD w/SHRIMP
By BobD
Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package...
- 12 oz. whole-wheat rotini or rotelle pasta or fusilli
- 1 lb. peeled deveined shrimp, tails removed (30 to 35)
- 1/4 cup olive oil
- 1 medium red onion, chopped
- 3 large garlic cloves, minced
- 3/4 tsp. salt (taste and season slowly)
- 1/2 tsp. red chili pepper flakes
- 1/4 tsp. ground cumin
- 2 cups loosely packed baby spinach leaves
- 1 (15 oz.) can chickpeas, drained and rinsed (garbanzos)
- 1 1/4 cups strained low-fat Greek yogurt (or whole-milk plain yogurt)
- 1/3 cup chopped fresh mint leaves
- 2 1/2 tbsp. fresh lemon juice
- 2 tsp. finely grated lemon zest
VEAL SKILLET GRATINATE OF VEAL & EGGPLANT
By BobD
Place a rack in the center or upper third of the oven and preheat to 425°F
- Serves 6
- Padella Gratinate di Melanzane con Vitello
- 2 pounds boneless veal, preferably in one piece*
- 1 1/2 pounds small eggplants (2 or 3)
- 1/2 cup canola oil or other vegetable oil
- 1 cup or more flour, for dredging
- 1/2 teaspoon salt
- For The Sauce
- 3 tablespoons extra virgin olive oil
- 3 tablespoons soft butter
- Freshly ground black pepper
- 2 dozen fresh basil leaves
- 1 1/2 cups Summer Tomato Sauce (see Primi section for recipe)
- 1/2 cup white wine, plus more if needed
- 3/4 cup grated Grana Padano or Parmigiano-Reggiano
- 1 cup hot Simple Vegetable Broth (refer to Primi section for recipe)
- *Note: Try to get a 2-pound chunk of veal (from the leg or shoulder), which you will slice into 6 individual cutlets, about 5 ounces each. If your market has only pre-cut small scallopine, pound them,
Seared Bass with Corn Polenta and Tomato Compote
By BobD
1. Make the tomato compote: In a medium saucepan set over low heat, add the oil and garlic and cook until golden-...
- Tomato Compote:
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, smashed
- 2 vine-ripened tomatoes, cored and sliced into eighths
- Pinch kosher salt
- Sherry or red wine vinegar
- Polenta:
- 1 ear of corn, kernels sliced off and cob reserved
- 2 cups whole milk, plus extra if needed
- 6 tablespoons coarse polenta
- 1/2 tablespoon unsalted butter
- 1 juniper berry, grated on a Microplane grater
- Zest of 1/2 lemon
- Bass:
- Two 6-ounce black bass fillets, pin bones removed using tweezers
- Kosher salt
- 1 tablespoon extra-virgin olive oil plus extra for serving
- 1 tablespoon unsalted butter, melted
- 8 leaves basil--stacked, rolled and thinly sliced crosswise
NECTARINE-BLACKBERRY CRISP
By BobD
For topping: Whisk flour, golden brown sugar, lemon peel, and salt in medium bowl to blend
- Topping:
- Yield: Makes 12 servings
- 1 cup all purpose flour
- 6 tablespoons (packed) golden brown sugar
- 1 teaspoon finely grated lemon peel
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Filling:
- 2 large eggs
- 1 cup creme fraiche or sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon plus 1/2 cup all purpose flour
- 3 cups blackberries (two 5.6- to 6-ounce packages)
- 4 medium nectarines (about 18 ounces total), pitted, cut into 11/2-inch cubes
- 1/4 cup sugar
- Vanilla ice cream
Ziti, Eggplant, and Fontina Gratin
By BobD
Eggplant is sautéed in olive oil until it's creamy soft and then tossed with pasta and cheese
- 7 tablespoons olive oil
- 1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/4-inch dice
- 1 1/4 teaspoons salt
- 2 cloves garlic, minced
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon fresh-ground black pepper
- 1 pound ziti or penne
- 1/2 pound fontina, grated (about 2 cups)
VIETNAMESE SOUR FISH SOUP
By BobD
Fillet the fish and reserve the head, bones and scraps
- For Soup:
- 1 whole catfish, striped bass, sea bass or red snapper, 2 lbs
- 1 tablespoon Vietnamese fish sauce
- 1/4 teaspoon freshly ground pepper
- 1 green (spring) onion, thinly sliced
- 1 tablespoon vegetable oil
- 2 shallots, thinly sliced
- 3 lemongrass stalks, cut into 2-inch lengths and crushed
- 6 cups water or chicken stock
- 2 oz tamarind pulp, chopped
- 1 cup boiling water
- 1 cup diced pineapple
- 1/2 cup drained, canned sliced bamboo shoots
- 2 fresh small red chili peppers, seeded and thinly sliced
- 1 tablespoon sugar
- 2 tablespoons Vietnamese fish sauce, or to taste
- 2 small, firm tomatoes, cut into wedges
- 1 cup bean sprouts
- Salt and freshly ground pepper
- Fresh cilantro sprigs or slivered fresh mint leaves
- 1 lime, cut into wedges
TAGLIATELLE w/CREAMY ASPARAGUS SAUCE
By BobD
Cook the pasta in a large pot of boiling salted water
- 8 oz plain tagliatelle (fresh or dried)
- 8 oz spinach tagliatelle (fresh or dried)
- 2 tablespoons olive oil
- 2 medium onions, chopped
- 2 cloves garlic, crushed
- 6 scallions or shallots, chopped
- 1/2 cup dry white wine
- 1 1/4 cups heavy cream
- 1/3 cup sour cream
- 1/3 cup shredded fresh basil
- 1 cup freshly grated parmesan cheese
- 1 large bunch asparagus, cut into short lengths
- Extra Parmesan shavings, for serving
SLOW ROASTED HALIBUT w/SHAVED ASP & FENNEL
By BobD
For salad: Whisk lemon juice and mustard in small bowl
- Salad:
- 6 SERVINGS
- Because the asparagus is shaved so thinly, there is no need to cook it.
- 4 1/2 teaspoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons drained capers, chopped
- 3/4 pound asparagus spears (about 1 bunch), trimmed
- 1/2 cup thinly sliced fennel bulb (preferably shaved with V-slicer)
- Fish:
- Nonstick vegetable oil spray
- 2 1/2 cups fresh breadcrumbs made from crustless French bread
- 3 tablespoons finely grated Parmesan cheese
- 2 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon finely chopped fresh thyme
- 2 teaspoons finely grated lemon peel
- 3 tablespoons butter, melted
- 6 6-ounce halibut fillets
CREAM CHEESE & MANGO CHUTNEY SPREAD
By BobD
Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl
- 1-1/2 CUPS
- 8 oz cream cheese, softened
- 1/2 cup to 3/4 cup pineapple mango chutney
- 1/4 cup mayonnaise
- 1 tablespoon vegetable oil
- 1/2 cup chopped walnuts
- 2 teaspoons curry powder
- ACCOMPANIMENT: crackers or crudite