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Recipes
AVOCADO SOUP w/HERBS, RADISHES & PISTACHIOS
By BobD
Puree the buttermilk, yogurt, avocado, and a quarter of the peeled cucumber in a blender until smooth, then pour it...
- To Finish:
- YIELD 3-1/2 CUPS
- 2 cups low-fat buttermilk
- 1 cup yogurt, preferably whole-milk
- 1 large avocado, peeled and pitted
- 1 cucumber, peeled and seeded
- 1 large garlic clove
- Sea salt and freshly ground pepper
- 3 slender scallions, white parts plus a bit of the green, finely minced
- 2 tablespoons chopped dill
- 1 tablespoon snipped chives
- 1 tablespoon minced marjoram or oregano
- 1 tablespoon minced tarragon
- 1 tablespoon chopped cilantro
- 1/2 jalapeno chile, seeded and chopped
- Zest and juice of 1 lime
- 1/2 teaspoon sweetener, such as agave syrup, to taste
- Finely sliced chives and chive blossoms
- Thinly slivered radishes
- Dill, mint, and cilantro sprigs
- 1/3 cup shelled pistachios or walnuts
GRILLED HERBED POUSSIN
By BobD
Blend together herbs, oil, garlic, 1 Tbsp salt, and 1/2 tsp pepper in a blender until finely chopped, then rub all ...
- 4 SERVINGS
- An herb paste smeared onto these birds adds a concentrated taste of summer; this works nicely with the poussins, since they're small enough to cook through before the herbs can threaten to burn.
- 1/4 cup chopped basil
- 1 1/2 tablespoons finely chopped rosemary
- 1 tablespoon thyme leaves
- 2 fresh bay leaves, finely chopped
- 3 tablespoons extra-virgin olive oil
- 2 small garlic cloves, chopped
- 4 poussins (1 to 1 1/4 lb each) or small Cornish hens, backbones cut out and birds split in half
Eggplant Caponata with Golden Raisins
By BobD
In a colander, sprinkle the eggplant with 1 teaspoon of salt and toss; let stand for 30 minutes
- 3/4 pound eggplant, peeled and cut into 1/2-inch dice
- Salt
- 2 tablespoons golden raisins
- 2 1/2 tablespoons extra-virgin olive oil
- 1 small onion, finely diced
- 1 celery rib, finely diced
- 1/2 red bell pepper, cut into 1/2-inch dice
- 1 garlic clove, minced
- 1/2 jalapeño, seeded and minced
- 1/2 tablespoon tomato paste
- 1 medium tomato, cut into 1/2-inch dice
- 2 tablespoons chopped pitted green olives
- 1/2 tablespoon capers
- 1/2 tablespoon sherry vinegar
- Freshly ground pepper
- 30 baguette slices, brushed with olive oil and toasted
CANDIED FENNEL TOPPED LEMON CAKE
By BobD
PREPARE CAKE PAN: Lightly oil pan and line bottom and side with a large round of wax paper, pleating sides and t...
- 8 SERVINGS
- Topped with graceful fans of candied fennel and bathed in a golden syrup-the fennel's subtle sweetness and beautiful form are quite sophisticated.
- FOR CANDIED FENNEL
- 1 small fennel bulb
- 3/4 cup sugar
- 3/4 cup water
- 3 (3-inch) strips lemon zest, thinly sliced
- 1 teaspoon fennel seeds
- FOR CAKE
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1 1/2 teaspoon grated lemon zest
- 3/4 cup well-shaken buttermilk
- EQUIPMENT: a 9- by 2-inch round cake pan; an adjustable-blade slicer
- ACCOMPANIMENT: lightly sweetened whipped cream
CRUNCHY PECAN COOKIES
By BobD
Put oven rack in middle position and preheat oven to 375F
- 42 COOKIES
- 6 oz pecans (1 1/2 cups)
- 1 cup sugar
- 1/4 cup potato starch
- 1/4 teaspoon salt
- Scant 1/4 teaspoon cinnamon
- 3 large egg whites, lightly beaten
- SPECIAL EQUIPMENT: parchment paper
CROCK POT BEEF SHORT RIBS
By BobD
In a Dutch oven, brown ribs in oil
- 3 to 4 lb. beef short ribs with bone
- 1 tbsp. olive oil
- 2 1/2 cups water, divided
- 1 (6 oz.) can tomato paste
- 1 cup ketchup
- 1 garlic clove, minced
- 3/4 cup packed brown sugar
- 1/2 cup chopped onion
- 1/2 cup vinegar
- 2 tbsp. prepared mustard
- 1 1/2 tsp. salt
NAPA CABBAGE w/MUSHROOM STUFFING
By BobD
Slice off bottom inch of cabbage at stem end
- 1 large head Napa cabbage
- Sea salt
- 3 tablespoons extra virgin olive oil
- 1 tablespoon yuzu juice or lemon juice
- 1 1/2 teaspoons soy sauce
- 2 tablespoons grapeseed oil
- 6 ounces shiitake mushrooms, stems removed, or thick slices of portobello mushrooms
- 1 tablespoon bonito flakes
OVEN ROASTED CHILI GLAZED TURKEY
By BobD
For the Turkey: Bake at 325 degrees 12 minutes per lb
- Makes enough to glaze a 12 to 24-lb. turkey.
- 16 lb. Turkey
- 3 tbsp. chili powder
- 12 oz. can of frozen orange juice concentrate, thawed
- 2 tbsp. grated orange peel
- 1 tsp. ground cumin
SAKE SEA BASS IN PARCHMENT
By BobD
Preheat oven to 400°F with a baking sheet on bottom rack
- 1/2 cup sake
- 1 1/2 tablespoons soy sauce
- 1 teaspoon grated peeled ginger
- 1 teaspoon sugar
- 6 (6-ounces) pieces skinless sea bass fillet (about 1 inch thick), any bones removed
- 1/2 cup sliced scallions
- Equipment: 6 (12-to 15-inch) squares of parchment paper or foil; kitchen string
SEARED RED CABBAGE WEDGES
By BobD
1. Heat the oil over medium-high heat in a heavy cast iron or nonstick frying pan
- Dont be afraid to use high heat, and be sure to allow the cabbage to color in the pan before turning it. The seared flavor of the cabbage is so appealing it is almost addictive.
- 1 small head of red cabbage, cut in 8 wedges, core intact so that the wedges stay together
- 3 tablespoons extra virgin olive oil (more as needed)
- Salt and freshly ground pepper