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Recipes
TOMATO & CORN PIE
By BobD
Whisk together flour, baking powder, and 3/4 tsp salt in a bowl, then blend in cold butter (3/4 stick) with your fi...
- 8 SERVINGS
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 3/4 teaspoons salt, divided
- 3/4 stick cold unsalted butter, cut into 1/2-inch cubes, plus 2 teaspoons melted
- 3/4 cup whole milk
- 1 3/4 lb beefsteak tomatoes
- 1/3 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 1/2 cups corn (from about 3 ears), coarsely pureed in a food processor, divided
- 2 tablespoons finely chopped basil, divided
- 1 tablespoon finely chopped chives, divided
- 1/4 teaspoon black pepper, divided
- 7 oz coarsely grated sharp Cheddar (1 3/4 cups), divided
- EQUIPMENT: a 9-inch glass pie plate
CHILLED TOMATO & TARRAGON SOUP
By BobD
Mix 1/4 cup oil and 4 tablespoons tarragon in bowl
- 4 SERVINGS
- 1/2 cup olive oil, divided
- 7 tablespoons finely chopped fresh tarragon, divided
- 8 1/3 -inch-thick baguette slices
- 4 1/4 cups coarsely chopped plum tomatoes (about 3 1/4 pounds), divided
- 1 cup chopped shallots
- 4 garlic cloves, chopped
- 1/4 teaspoon dried crushed red pepper
- 2 tablespoons tomato paste
PERIGORD WALNUT TARTLETS
By BobD
Make dough: Whisk together flour, sugar, and salt in a large bowl (or pulse in a food processor)
- For pastry dough:
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 9 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 3 to 5 tablespoons ice water
- For filling:
- 2 cups walnuts (8 ounces)
- 2/3 cup heavy cream
- 1/2 cup water
- 1 1/2 cups plus 2 tablespoons sugar, divided
- 1/2 stick unsalted butter, cut into tablespoons
- Equipment: a 9-inch tart pan with a removable bottom
CUCUMBER & TOMATO SALAD w/FETA
By BobD
1 to 2 tablespoons chopped fresh mint, or 3/4 teaspoon dried oregano Toss together the tomatoes, cucumber, salt, p...
- 5 medium or large ripe tomatoes cut into wedges (if large, the wedges should be cut crosswise in half), or 1 pint of cherry tomatoes cut in half
- 1/2 European cucumber, or 1 Persian or Japanese cucumber, cut in half lengthwise, seeded if desired, then sliced into half circles about 1/3-inch thick.
- Sea salt or fleur de sel and freshly ground pepper
- 2 tablespoons red wine vinegar or sherry vinegar
- 1/4 cup extra virgin olive oil
- 1/2 cup crumbled feta
CRISPY SWISS CHARD CAKES
By BobD
Cut off the stem at the base of the chard leaves and cut the central rib out of the leaf if thick and tough (save t...
- Recommended equipment:
- Crispy Swiss Chard Cakes with Montasio
- Bietole Soffritte con Formaggio
- Makes 6 servings
- 2 pounds Swiss chard
- 4 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced (1-1/2 cups)
- 1-1/2 teaspoons coarse sea salt or kosher salt or to taste
- 3 tablespoons butter, in pieces
- 1/2 teaspoon freshly ground black pepper or to taste
- 1 egg, beaten lightly
- 2 cups shredded Montasio (about 5 ounces)
- A heavy skillet or sauté pan, 12-inches or larger
SHRIMP GUMBO
By BobD
Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired
- 1 lb. large shrimp, in shells (fresh or frozen) 1/3 cup all-purpose flour
- 2 tbsp. cooking oil
- 2 cups chopped onions
- 1 1/2 cups chopped green peppers (and or red sweet pepper)
- 4 stalks celery, thinly sliced
- 4 garlic cloves, minced
- 2 (14 oz.) cans low sodium beef broth
- 1 cup water
- 1 recipe cajun seasoning
- 1/2 tsp. dried thyme, crushed
- 1/4 tsp. white pepper
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
- 1/4 tsp. crushed red pepper flakes
- 1 (16 oz.) pkg. frozen cut okra
- 3 cups hot cooked long-grain rice or brown rice
- Green onions
- Bottled hot pepper sauce
MASHED POTATOES w/CREAM CHEESE & CHIVES
By BobD
Peel potatoes and cook until tender
- 8 medium sized potatoes
- 1 cup milk
- 1 cup sour cream
- 8 oz. soft cream cheese
- 1 tsp. garlic salt or 2 fresh garlic cloves
- 1/4 cup green onions
- 4 tbsp. butter (at least)
PORK SPARE RIBS w/VINEGAR & RED PEPPER
By BobD
Cut the rack of spare ribs between the bones into single ribs (or ask your buthcher to do this for you)
- Makes 6 servings
- 1 rack (about 3 1/2 pounds) pork spare ribs
- Sea or kosher salt
- Freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 12 cloves garlic, peeled
- 4 fresh or dried bay leaves
- 1 cup (or as needed) Mixed Meat Stock (See below), Chicken Stock (See below), or canned reduced-sodium chicken broth
- 1 cup dry white wine
- 1/2 cup red-wine vinegar
- 2 tablespoons honey
- 1 to 2 teaspoons crushed hot red pepper, pulverized or chopped fine
POTATO & LEEK GRATIN w/CUMIN
By BobD
1. Preheat the oven to 375ºF
- 1 garlic clove, cut in half
- 1 tablespoon extra virgin olive oil
- 1 pound leeks, white and light green parts only, cut in half lengthwise, sliced and rinsed of sand
- Salt and freshly ground pepper
- 1 teaspoon cumin seeds, lightly toasted and crushed in a mortar and pestle or a spice mill
- 2 pounds russet potatoes or Yukon golds, peeled if using russets, scrubbed if using Yukon golds, and sliced 1/4 inch thick
- 3 ounces Gruyère cheese, grated (3/4 cup, tightly packed)
- 2 1/3 cups low-fat milk
Spinach Fettuccine with Tangy Grilled Summer Squash
By BobD
At her restaurant, Amanda Cohen tosses herb fettuccine with pickled squash blossoms and grilled zucchini
- Six 4-ounce summer squash4 sliced lengthwise 1/3 inch thick, 2 sliced lengthwise 1/8 inch thick on a mandoline
- 2 tablespoons kosher salt, plus more for seasoning
- 1 tablespoon cider vinegar
- 1 1/2 teaspoons sugar
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 5 garlic cloves
- 3 large tarragon sprigs plus 2 tablespoons chopped tarragon
- 1/2 cup mint leaves, plus 1/4 cup chopped mint
- 1/8 teaspoon saffron threads, crumbled
- 2 tablespoons rice vinegar
- 1 pound vegan fresh spinach fettuccine
- Freshly ground pepper