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Recipes
Caramelized Broccoli with Garlic
By BobD
Chef David Gingrass swears broccoli haters will love the polarizing green vegetable when it's prepared this way, be...
- 3 tablespoons extra-virgin olive oil
- 2 heads of broccoli (1 1/4 pounds total), stems peeled and heads halved lengthwise
- 1/2 cup water
- 3 garlic cloves, thinly sliced
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 2 tablespoons fresh lemon juice
Grilled Hanger Steak with Bacon Chimichurri
By BobD
These herb-marinated steaks are accompanied by chimichurri, a South American sauce for grilled meats made with oliv...
- 8 garlic cloves, smashed
- 4 thyme sprigs, coarsely chopped
- 2 rosemary sprigs, coarsely chopped
- 1 cup dry red wine
- 1 medium red onion, minced
- 2 tablespoons extra-virgin olive oil
- Eight 6-ounce hanger steaks, trimmed
- Salt and freshly ground pepper
- 4 garlic cloves, quartered with germ removed
- 1/2 cup packed flat-leaf parsley leaves
- 1/4 cup packed oregano leaves
- 1/4 cup rice vinegar
- Juice of 1 lemon
- 1 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 pound sliced bacon
COUSCOUS w/FENNEL, CHICKPEAS & CHARD
By BobD
1. Drain the chickpeas and transfer to a large pot
- This is typical of many Tunisian vegetable stews, made fragrant with spices (caraway, cumin, coriander seeds), beans and vegetables.
- 1/2 pound (1 1/8 cups) chickpeas, soaked in 1 quart water for four to six hours or overnight
- 1 bunch Swiss chard, stemmed, leaves washed and coarsely chopped
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 leek, white part only, cleaned and sliced
- 2 medium or 1 large fennel bulb, trimmed (save fronds), cored and chopped
- 2 large garlic cloves, minced
- 1 teaspoon coriander seeds, ground
- 1 teaspoon caraway seeds, ground
- 2 teaspoons cumin seeds, ground
- 1 tablespoon harissa (more to taste; substitute 1/2 teaspoon ground cayenne pepper if harissa is unavailable), plus additional for serving
- 1 tablespoon tomato paste dissolved in 1/2 cup water
- Salt to taste
- 1 1/3 cups couscous
TOMATO & FENNEL STUFFED SALMON
By BobD
Put oven racks in middle and lower third of oven and preheat oven to 400°F
- Salmon are gorgeous, and a whole one — completely boned — makes a breathtaking centerpiece. A savory stuffing of roasted fennel and plum tomatoes transforms the fish into a meal in itself, complemente
- For fish
- 2 pounds plum tomatoes, halved lengthwise
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 1 3/4 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons herbes de Provence
- 2 large fennel bulbs (sometimes labeled "anise"; 2 pounds), stalks cut off and discarded
- 1 (8-pound) whole salmon (preferably wild coho), cleaned, butterflied, and boned, leaving head and tail intact
- 1/4 cup dry white wine
- For sauce
- 10 saffron threads
- 1/4 teaspoon hot water
- 1 cup mayonnaise
- 1/2 cup loosely packed fresh basil leaves
- 1/4 cup extra-virgin olive oil
- 1 tablespoon Dijon mustard
- 1 large garlic clove
- 1 1/2 teaspoons finely grated fresh orange zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Special equipment: an adjustable-blade slicer; heavy-duty foil
FUSILLI w/DRIED PORCINI & TOM SAUCE
By BobD
1. Place the mushrooms in a bowl or a pyrex measuring cup and cover with hot water
- 1 ounce dried porcini mushrooms (about 1 cup)
- 1 tablespoon extra virgin olive oil
- 1/4 cup finely chopped onion or shallot
- 2 to 3 plump garlic cloves, minced
- Salt
- 1 (28-ounce) can chopped tomatoes in juice, coarsely pureed in a food processor fitted with the steel blade
- 1 teaspoon fresh thyme leaves, chopped, or 1/2 teaspoon dried thyme
- Freshly ground pepper
- 1 pound fusilli or other pasta of your choice
ARTICHOKE, FENNEL & PROSCUITO SALAD
By BobD
Whisk 3 tablespoons olive oil and next 5 ingredients in small bowl
- 4 tablespoons olive oil, divided
- 2 tablespoons red wine vinegar
- 1 small shallot, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1 teaspoon chopped fresh thyme
- 6 ounces thinly sliced prosciutto, cut crosswise into 1/3-inch-wide strips (about 1 1/2 cups)
- 1 lemon, halved, plus 2 tablespoons fresh lemon juice
- 4 large artichokes
- 1 large fennel bulb with fronds, bulb halved lengthwise and very thinly sliced crosswise, fronds chopped
- 2 medium heads of frisée, torn into bite-size pieces
Gin-and-Orange-Juice-Braised Endives
By BobD
For this vegetable side, L'Etoile chef Tory Miller's local gin source is Death's Door Spirits in Madison, Wisconsin...
- 3 tablespoons extra-virgin olive oil
- 10 medium Belgian endives, halved lengthwise
- 1/2 cup gin
- Salt and freshly ground black pepper
- 1 cup fresh orange juice
- 4 tablespoons unsalted butter
- 2 tablespoons honey
- 2 scallions, white and pale green parts only, thinly sliced
- 2 tablespoons salted roasted pumpkin seeds
- Balsamic vinegar, for drizzling
BARBECUED SPICED NUTS
By BobD
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 300 degrees
- 2 large egg whites
- 2 tablespoons water
- 2 teaspoons salt
- 1/4 cup ketchup
- 2 pounds unsalted raw pecans , cashews, walnuts, or whole unblanched almonds
- 1 1/3 cups sugar
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground cloves
ZITI w/SPICY TOMATO SAUCE
By BobD
1. Begin heating a large pot of water for the pasta
- 1 (28-ounce) can chopped tomatoes in juice
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1 small dried red chili pepper, crumbled, or 1/4 teaspon red pepper flakes
- Salt to taste
- 1 teaspoon dried oregano or 2 teaspoons slivered fresh basil
- 3/4 pound penne, bucatini, pericatelli or spaghetti
- 1/2 cup freshly grated Pecorino Romano or Parmesan
ROAST SALMON w/RED WINE SAUCE
By BobD
Heat the oven to 450 degrees F
- Choose a full-bodied red and you'll be rewarded with a richly colored, flavorful sauce.
- 1 tablespoon cooking oil
- 4 salmon steaks, about 1 inch thick (about 2 pounds in all)
- Salt
- Fresh-ground black pepper
- 1/2 cup red wine
- 2 scallions, bulbs and green tops chopped separately
- 3 tablespoons butter, cut into pieces