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Recipes
Orecchiette with Sausage and Cherry Tomatoes
By BobD
Using sausage in place of ground meat is a good sauce shortcut, because it's already seasoned
- 1 pound orecchiette
- 1/4 cup extra-virgin olive oil
- 3/4 pound sweet Italian sausage, casings removed
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon crushed red pepper
- Salt
- 2 ounces aged provolone, shredded
Penne with Shrimp and Spicy Tomato Sauce
By BobD
Paprika, cumin, and ginger lend their aromatic alchemy to a simple, no-cook tomato sauce
- 1/4 cup olive oil
- 1 tablespoon lemon juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground ginger
- 1/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon fresh-ground black pepper
- 3/4 cup canned crushed tomatoes in thick puree
- 1/3 cup chopped cilantro or parsley
- 3/4 pound penne rigate
- 1 pound medium shrimp, shelled
FILET OF WILD BOAR w/PRUNES & APPLES
By BobD
A heavy high-sided skillet or sauté pan, 13 inches diameter or larger, with a cover, for cooking the meat Pour th...
- For the marinade:
- Cinghiale con Le Prugne
- Serves 4 to 6
- 3 cups red wine (one-750 ml bottle)
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 2 plump garlic cloves, crushed and peeled
- 2 branches fresh rosemary
- 4 large fresh sage leaves
- 4 whole cloves
- 1/2 teaspoon whole black peppercorns
- 3 -inch piece of cinnamon stick
- 3 pounds wild boar or pork tenderloins (2 to 4 pieces, depending on size)
- For the sauce:
- 3/4 pound pitted prunes (about 3 cups)
- 6 Granny Smith or other firm apples (about 2 pounds)
- 1/2 teaspoon coarse sea salt or kosher salt
- For cooking the meat:
- 4 tablespoons extra-virgin olive oil
- 2 teaspoons coarse sea salt or kosher salt
- 3 small branches fresh rosemary
- Recommended equipment:
- A heavy-bottomed deep sauté pan or a wide shallow saucepan, 5- or 6-quart capacity, with a cover, for cooking the sauce
MAPLE WALNUT COFFEECAKE
By BobD
Preheat oven to 350 degrees F
- For Maple Filling:
- 1/2 cup all-purpose flour
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 teaspoon ground cinnamon
- 1 1/4 cups walnuts, coarsely chopped
- 1/2 cup pure maple syrup
- For Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup regular or low-fat (not nonfat) sour cream
ISRAELI COUSCOUS & PECAN STUFFING
By BobD
Bake at 375 in an oiled dish or use as stuffing
- Toss cooked Israeli couscous with toasted pecans, orange zest and juice, chopped mint, cider vinegar and honey.
PENNE w/ARUGULA & TOMATO CREAM SAUCE
By BobD
In a saucepan over medium heat, combine the prosciutto and tomato sauce
- delicate-looking rose-colored sauce whose mild, sweet flavor complements the slight saltiness of prosciutto and the pleasant pepperiness of arugula.Other tubular pastas, such as rigatoni, can be used in place of the penne.
- 3 oz prosciutto, finely diced
- 1 3/4 cups quick tomato sauce
- 1 cup heavy cream
- 3 oz arugula, stems removed and chopped
- salt and ground white pepper
- 1 lb dried penne
ROAST DUCK BREAST w/POMEGRANATE CHILE SCE
By BobD
For sauce: Stir sugar and 1/2 cup water in heavy large saucepan over medium heat until sugar dissolves
- Sauce:
- 8 SERVINGS
- 1/3 cup sugar
- 1/2 cup water
- 2 cups refrigerated pomegranate juice (such as Pom)
- 2 cups low-salt chicken broth
- 4 large dried California chiles,* stemmed, seeded, torn into 1-inch pieces
- 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo**
- 1 1/2 teaspoons balsamic vinegar
- 1/8 teaspoon ground cumin (not toasted)
- Coarse kosher salt
- Duck:
- 8 5-to 6-ounce boneless duck breast halves, skin and fat trimmed to size of breast
- Coarse kosher salt
- Ground coriander
- Fresh pomegranate seeds
BLONDIE SQUARES
By BobD
Put oven rack in middle position and preheat oven to 325F
- 10-12 SERVINGS
- Loaded with dried fruit, toasted almonds, and bittersweet chocolate, these blondies combine the best of a brownie with what you wish fruitcake could taste like. A terrific addition to any holiday cook
- 1 cup boiling-hot water
- 1 cup dried cranberries (5 oz)
- 1 cup dried tart cherries (5 oz)
- 1 cup golden rasins (5 oz)
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 2 sticks (1 cup) unsalted butter, melted and cooled
- 2 cups sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup whole almonds with skins (6 oz), toasted and very coarsely chopped
- 8 oz fine-quality bittersweet chocolate (not unsweetened; preferably 60 to 70% cacao), coarsely chopped
- SPECIAL EQUIPMENT: a 17- by 12-inch shallow baking pan (1 inch deep)
- ACCOMPANIMENT: eggnog ice cream (optional)
CREAMY CORN SOUP w/RSTD RD PEPPER SAUCE
By BobD
ROAST PEPPERS FOR SAUCE: Roast peppers on racks of gas burners on high, turning with tongs, until skins are blac...
- 6 SERVINGS
- FOR RED-PEPPER SAUCE
- 2 red bell peppers (1 lb total)
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fresh lemon juice
- 1/4 teaspoon hot sauce, or to taste
- 1/2 teaspoon fine sea salt
- FOR SOUP
- 4 ears of corn
- 1 medium onion, chopped
- 2 teaspoons extra-virgin olive oil
- 5 cups water
- 1/4 cup rolled oats
- 2 teaspoons fine sea salt
- GARNISH: chopped flat-leaf parsley or cilantro
TURKISH SAUTEED SEA BASS w/ALMOND TARATOR
By BobD
Stir flour, paprika and red pepper in shallow dish
- 4 SERVINGS
- Tarator, a creamy nut and garlic blend, is one of Turkey's finest sauces.
- 1/2 cup all purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon dried crushed red pepper
- 4 6-ounce sea bass fillets
- 1/4 cup vegetable oil
- Almond Tarator