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Recipes
CREAMY BASIL DRESSING
By BobD
Blend all ingredients in a blender until smooth
- YIELDS 1/3 CUPS
- 1 cup loosely packed fresh basil
- 1 1/2 tablespoons chopped shallot
- 2 tablespoons balsamic vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise
- 6 tablespoons extra-virgin olive oil
LAMB BURGERS STUFD w/FETA & MINT
By BobD
Prepare a grill for direct-heat cooking over medium heat
- 4 SERVINGS
- Pass on the ketchup, mustard, and buns and serve them inside grilled pita or on top of orzo with a dollop of cool Greek yogurt.
- 2 garlic cloves
- 1/2 cup packed mint leaves, finely chopped
- 1/2 cup crumbled feta (2 oz)
- 1 1/4 lb ground lamb
- ACCOMPANIMENTS: pita bread or orzo;
EXPRESSO ORANGE MA'AMOUL
By BobD
1. Prepare the filling: In a medium bowl, combine all of the filling ingredients and fold together until moistened
- Filling:
- 1 cup (10 ounces) pitted Medjool dates, roughly chopped
- 8 ounces almond paste, broken up into pieces
- 1 1/2 teaspoons cinnamon
- 1 tablespoon orange juice
- 1 tablespoon grated orange zest
- 1 teaspoon instant espresso dissolved in 2 tablespoons water
- Dough:
- 1 3/4 cups all-purpose flour, plus more to work with
- 1/2 cup plus 2 tablespoons confectioners' sugar
- 1/2 teaspoon salt
- 2 sticks (8 ounces) butter, cold and cut into small cubes
- 1/4 cup milk
- 2 tablespoons olive oil
PASTA w/TUNA & OLIVES
By BobD
1. Begin heating a large pot of water for the pasta
- 1 6 1/2-ounce 1 6 1/2-ounce 1/2-ounce can water-packed light (not albacore) tuna, drained
- 1 to 2 1 to 2 2 tablespoons extra virgin olive oil (to taste)
- 1 1 1 garlic clove, minced
- 1 1 1 cup fresh tomato sauce or a good prepared marinara sauce
- 2 2 2 tablespoons chopped flat-leaf parsley or slivered fresh basil
- Salt and freshly ground pepper
- 1/4 to 1/2 1/4 to 1/2 1/2 teaspoon dried red pepper flakes (optional)
- 1/2 1/2 1/2 cup pitted imported black olives, such as kalamatas, cut in half or into quarters lengthwise
- 3/4 3/4 3/4 pound fusilli, penne, farfalle or spaghetti
- Freshly grated Parmesan for serving
DUCK PIZZA W/HOISIN & SCALLIONS
By BobD
Heat oven to 400°F. Sprinkle duck with five-spice powder, salt and pepper
- 1 duck (or chicken) breast, fat trimmed
- 1/2 teaspoon Chinese five-spice powder
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon olive oil
- 1/2 pound whole-wheat pizza dough
- 3 tablespoons hoisin sauce
- 1 cup baby spinach, chopped
- 1/2 cup shredded part-skim mozzarella
- 1/2 red bell pepper, cored, seeded and diced
- 4 scallions, thinly sliced
- 2 tablespoons black sesame seeds
HORSERADISH CHEESE GRITS
By BobD
Bring milk, salt, and pepper to a boil in a medium saucepan
- The mildness and gritty, nurturing texture render them an idyllic backdrop for shrimp, tomatoes, sausage.
- 3 cups whole milk
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup stone-ground grits (yellow, white, or a blend)
- 2 poblano peppers
- 1 tablespoon olive oil
- 1/2 large red onion, thinly sliced
- Salt and freshly ground pepper
- 3/4 cup grated aged white cheddar cheese
- 2 tablespoons prepared horseradish
Seared Romaine Spears with Caesar Dressing
By BobD
In this fun incarnation of Caesar salad, grilling romaine with a light brushing of oil boosts its flavor while addi...
- 1/4 cup low-fat mayonnaise
- 1/4 cup red wine vinegar
- 4 garlic cloves
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon Tabasco
- 1/2 cup plus 2 tablespoons vegetable oil
- Salt and freshly ground pepper
- 10 hearts of romaine, halved lengthwise
- 10 slices crusty peasant bread
- 3 ounces Parmigiano-Reggiano cheese, shaved
AGLIO OLIO
By BobD
Spaghettini is very similar to vermicelli, and both are somewhere between cappellini and spaghetti when it comes to...
- Makes 6 servings
- Salt
- 1 pound spaghettini or vermicelli
- 5 tablespoons extra virgin olive oil
- 10 garlic cloves, peeled and sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese or Pecorino Romano (optional)
PEA & MOREL RISOTTO w/GRILLED QUAIL
By BobD
Combine the olive oil, wine, lemon rind, thyme, oregano, salt and pepper in a bowl
- 1/4 cup olive oil
- 1 cup dry white wine
- 1/2 cup grated lemon rind
- 1/2 cup fresh thyme leaves
- 1/2 cup fresh oregano leaves
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground pepper, plus more to taste
- 4 quail
- 2 teaspoons butter
- 1 onion, peeled and minced
- 6 cups chicken broth, homemade or low-sodium canned
- 1 1/2 cups Arborio rice
- 1 cup white wine
- 1 1/2 cups fresh peas
- 1 cup fresh morel mushrooms
- 1/2 cup chopped Italian flat-leaf parsley leaves
POMEGRANATE GLAZED CARROTS
By BobD
Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking
- 1 tablespoon olive oil
- 1 pound carrots, cut diagonally into 1/4-inch-thick slices
- 1 cup pomegranate juice
- 1 (3-inch) cinnamon stick
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 teaspoon coriander seeds, toasted and lightly crushed