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Recipes
BASMATI RICE w/SWEET ONIONS & HERBS
By BobD
Rinse rice under cold water until water runs clear; set aside
- 6 SERVINGS
- 1 1/2 cups basmati rice (about 10 ounces)
- 2 tablespoons (1/4 stick) butter
- 2 cups chopped sweet onions (such as Vidalia or Walla Walla)
- 2 1/2 cups water
- 1 1/2 teaspoons salt
- 3 tablespoons finely chopped fresh Italian parsley
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons finely chopped fresh tarragon
Cheesy Polenta & Egg Casserole
By BobD
This memorable brunch centerpiece is rich with cheesy polenta, crumbled sausage and baked eggs
- 1 1 2 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 1/3 1/3 1/3 cup finely chopped onion
- 4 4 4 cups water, plus more as needed
- 1 1 1 cup yellow cornmeal (see Shopping Tip)
- 1/2 1/2 1/2 teaspoon salt
- 6 6 6 ounces Italian turkey sausage, casing removed
- 1/2 1/2 1/2 cup shredded fontina or mozzarella
- 1/2 1/2 1/2 cup grated Parmigiano-Reggiano, divided
- 6 6 6 large eggs
Warm Wheat Berries with Tuna, Fennel and Olives
By BobD
For this Mediterranean-inflected salad, chef Seamus Mullen likes poaching fresh tuna or bonito in olive oil; store-...
- 3 tablespoons extra-virgin olive oil
- 1 large carrot, thinly sliced
- 1 medium onion, thinly sliced
- 1 garlic clove, minced
- 1 cup wheat berries (7 ounces), soaked overnight and drained or quick-soaked (see Note.
- 2 cups low-sodium chicken broth
- 2 cups water
- Salt and freshly ground pepper
- 2 tablespoons fresh lemon juice
- One 7-ounce jar imported tuna in olive oil, drained and flaked
- 1/2 cup green olives, coarsely chopped
- 1 cup baby arugula
- 1 small fennel bulb, thinly sliced
Goat Cheese-Stuffed Mushrooms with Bread Crumbs
By BobD
Goat's-milk cheeses are typically lower in cholesterol, calories and fat—and higher in calcium—than cow's-milk ...
- 24 large cremini mushrooms (1 1/2 pounds), stems discarded
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 teaspoon rosemary leaves, plus one 3-inch sprig of rosemary
- Kosher salt and freshly ground pepper
- 3 tablespoons fine bread crumbs
- 6 ounces fresh goat cheese, cut into 24 pieces
SALT COD FRITTERS
By BobD
Place the salt cod in a bowl and add cold water to cover
- 1/2 1/2 1/2 lb salt cod
- 2 2 10 boiling potatoes, about 10 oz total weight, unpeeled
- Milk, if needed
- 2 2 2 tablespoons olive oil, plus olive oil or vegetable oil for deep-frying
- 1 1 1 small onion, minced
- 2 2 2 cloves garlic, finely minced
- 2 2 2 eggs
- 3 3 3 tablespoons chopped fresh flat-leaf (Italian) parsley
- 3 3 3 tablespoons chopped fresh cilantro
- Pinch Pinch of ground cayenne pepper
- Freshly ground black pepper
ESCAROLE, WHITE BEAN & SAUSAGE SOUP
By BobD
Simmer until the greens are tender and the beans are warmed through
- Brown a little crumbled or sliced sausage in olive oil; a sprinkle of fennel seeds is good, too. Add chopped escarole, cooked white beans with their juice, and stock or water to cover.
ORECCHIETTE w/FENNEL & PARM CREAM SAUCE
By BobD
In a large saucepan or pasta pot bring 3 quarts water to boiling
- 4 ounces dried or 8 ounces fresh orecchiette
- 1 fennel bulb
- 3-4 ounces fresh crimini or shiitake mushrooms
- 3 tablespoons margarine or butter
- 1/2 cup finely chopped onion
- 2 ounces prosciutto, cut into thin bite-size strips
- 1/3 cup snipped fresh parsley
- 1/2 cup whipping cream
- 1/2 cup grated parmesan cheese
- 1/4 cup chicken broth
- 1 beaten egg
- 1 tablespoon sambuca or other anise liqueur or 1/2 teaspoon anise extract
- 1/2 teaspoon aniseed
PISTACHIO-CARDAMOM MACARONS
By BobD
MAKE MACARON BATTER: Line 2 large baking sheets with parchment paper
- 2-1/2 DOZEN
- 1/3 cup unsalted shelled pistachios (1 1/2 oz)
- 1/2 teaspoon ground cardamom
- 3 oz almond flour (2/3 cup) or blanched sliced almonds (3/4 cup) or slivered almonds (2/3 cup)
- 1 1/2 cups confectioners sugar
- 3 large egg whites, at room temperature 30 minutes
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar
- 4 drops green food coloring
- 3 drops yellow food coloring
- 1/2 About 1/2 cup apricot jam
- EQUIPMENT: a food processor with a sharp blade or an electric coffee/spice grinder; a large pastry bag fitted with a 3/8-inch plain tip or a qt-size sealable plastic bag with a corner snipped off; an
STEAMED WHOLE ASIAN RED SNAPPER
By BobD
Sprinkle inside of each fish with salt
- 4 SERVINGS
- 2 16- to 18-ounce whole red snappers, cleaned, scaled
- 16 very thin slices peeled fresh ginger plus 2 tablespoons, chopped
- 16 very thin slices peeled garlic plus 2 tablespoons, chopped
- 16 large fresh cilantro leaves plus 3 tablespoons, chopped
- 3 tablespoons chopped shallots
- 3 tablespoons chopped lemongrass**
- 3 tablespoons chopped green onions
- 1/2 cup canned low-salt chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons oriental sesame oil
- 2 tablespoons vegetable oil
- Cooked long-grain white rice
HERBED HARICOTS VERTS RAGOUT
By BobD
Cook haricots verts in a large pot of boiling salted water until just tender, 3 to 4 minutes
- 6 SERVINGS
- 6 oz haricots verts (French thin green beans), trimmed and halved crosswise
- 1 (1-lb) bag frozen edamame (soybeans in the pod) or 1 1/4 cups frozen shelled edamame, not thawed
- 2/3 cup finely chopped onion
- 2 garlic cloves, minced
- 1 Turkish bay leaf or 1/2 California bay leaf
- 2 (3-inch) fresh rosemary sprigs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 medium carrot, cut into 1/8-inch dice
- 1 medium celery rib, cut into 1/8-inch dice
- 1 (15- to 16-oz) can small white beans, rinsed and drained
- 1 1/2 cups chicken stock or low-sodium broth
- 2 tablespoons unsalted butter
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chervil (optional)
- GARNISH: fresh chervil sprigs