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Recipes
ROTINI w/GOAT CHEESE, LEMON & ASPARAGUS
By BobD
Cook pasta in large pot of boiling salted water until almost tender, stirring occasionally, about 7 minutes
- Yield: Makes 6 servings
- 1 pound fusilli or rotini (spiral-shaped pasta)
- 1 pound slender asparagus spears, trimmed, cut into 1- to 1 1/2-inch pieces
- 1/4 cup olive oil
- 1 tablespoon finely grated lemon peel
- 2 teaspoons chopped fresh tarragon plus sprigs for garnish
- 1 5-to 5 1/2-ounce log soft fresh goat cheese
POACHED EGGS w/PARMESAN & PESTO
By BobD
Puree basil, garlic, and oil in mini processor until very smooth
- Poached Eggs and Parmesan Cheese Over Toasted Brioche with Pistou
- Yield: Makes 2 servings
- 1/3 cup (packed) fresh basil leaves
- 1/2 small garlic clove
- 6 tablespoons extra-virgin olive oil
- 4 large eggs
- 2 1/2 -inch-thick slices brioche or egg bread, toasted
- Parmesan cheese shavings
Honeyed Fig Crostatas
By BobD
- 2 1/2 cups all-purpose flour
- 1/4 cup plus 1 tablespoon sugar
- Kosher salt
- 1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup plus 3 tablespoons ice water
- 1 1/2 pounds fresh green and purple figs, each cut into 6 wedges
- 5 teaspoons honey
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon thyme leaves, plus small sprigs for garnish
- 1 egg beaten with 1 tablespoon of water
PIMENTO CORN MUFFINS
By BobD
Put oven rack in middle position and preheat oven to 425F
- SERVES 8
- 1/2 stick (1/4 cup) unsalted butter, melted, plus additional for buttering muffin cups
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 1/4 cups well-shaken buttermilk
- 1/3 cup drained bottled pimentos (4 oz), patted dry and finely chopped
- SPECIAL EQUIPMENT: a muffin pan (preferably nonstick) with 12 (1/2-cup) muffin cups
FETTUCCINE ALFREDO
By BobD
Place the cream in a heavy-bottomed saucepan and bring to a boil
- A delicious creamy dish that is simple and quick to make. For good results, however, it is essential to use freshly grated Parmesan, as store-bought grated parmesan is usually a poor substitute.
- 1 1/2 cups heavy cream
- 2 1/4 cups freshly grated parmesan cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 lb. dried fettuccine
- Freshley grated parmesan cheese, to serve
- salt and pepper (to taste)
DUCK CONFIT
By BobD
Finely grind first 4 ingredients in spice mill
- YIELD 12 DUCK LEGS
- 1/2 cup coarse kosher salt
- 1 tablespoon dried thyme
- 2 teaspoons white peppercorns
- 2 bay leaves
- 12 whole duck legs (leg and thigh)
- 15 garlic cloves, peeled
- 6 7-ounce containers rendered duck fat
- 1 cup water
- 2 tablespoons vegetable oil
TURKISH TOMATO & RED PEPPER SPREAD
By BobD
Mince and mash garlic to a paste with 1 tsp salt
- 2 CUPS
- 2 garlic cloves
- 1/2 cup plus 1 Tbsp tomato paste (one 6-oz can or a little less)
- 1 (12-oz) jar roasted red peppers, rinsed and patted dry
- 2/3 cup walnuts (2 oz)
- 1 (5-inch) piece of baguette, crust discarded, bread torn into pieces (1 rounded cup)
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon ground coriander
- 1/2 teaspoon cayenne
- 1/3 cup finely chopped cilantro or parsley
- ACCOMPANIMENT: baguette slices, pita toasts, or crackers
BEET, RHUBARB & ORANGE SALAD
By BobD
Preheat oven to 400F. Place beets on large sheet of foil
- 6 SERVINGS
- 8 2- to 2 1/2-inch-diameter red or yellow beets, 4 of each color if available
- 4 tablespoons extra-virgin olive oil, divided
- Coarse kosher salt
- 3 cups water
- 1/2 cup sugar
- 1 pound trimmed rhubarb stalks, cut diagonally into 1/2-inch-thick slices
- 3 large oranges
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced shallot
- 1 teaspoon honey
- 3 cups watercress sprigs
- 1 1/4 cups coarsely crumbled feta cheese (about one 7-ounce package)
- Fresh chervil leaves (optional)
CREPES PARMENTIER
By BobD
1. Microwave the potatoes with 2 tablespoons water on high for a few minutes until tender
- 1 pound potatoes, peeled and cut into chunks
- ¼ cup milk
- 1 ½ tablespoons flour
- 3 eggs
- 4 egg whites
- 1 ½ tablespoons cream
- Salt and pepper
- 8 tablespoons butter.
TUNISIAN AROMATIC FISH SOUP w/POTATOES
By BobD
Combine first 9 ingredients in large pot
- 4 SERVINGS
- 4 cups water
- 1 pound potatoes, peeled, halved lengthwise, cut crosswise into 1/2-inch-thick slices
- 2 medium tomatoes, peeled, quartered
- 3 garlic cloves, chopped
- 2 tablespoons chopped fresh mint
- 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried crushed red pepper
- 1/3 cup plus 1 tablespoon finely chopped cilantro or parsley
- 1 pound 1-inch-thick firm white fish fillets (such as cod, haddock or sea bass)
- 3 tablespoons olive oil