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Recipes
CAPELLINI w/RICOTTA, ROASTED GARLIC & CORN
By BobD
Preheat oven to 400F. Place head of garlic on sheet of foil
- 6 SERVINGS
- 1 large head of garlic, top 1/2 inch cut off
- 6 tablespoons extra-virgin olive oil, divided
- 4 ears of fresh corn with husks
- 6 tablespoons fresh lemon juice
- 4 teaspoons grated lemon peel
- 8 ounces capellini
- 2 cups (loosely packed) mixed greens
- 2 cups torn radicchio leaves
- 1 cup fresh ricotta cheese (7 to 8 ounces)
- 1/2 cup finely grated Parmesan cheese plus shaved Parmesan for garnish
- 1/2 cup chopped fresh parsley
- 1/3 cup thinly sliced fresh basil leaves
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
ORECCHIETTE w/TURKISH LAMB & EGGPLANT
By BobD
1. Preheat oven to 500 degrees
- 1 large eggplant, about 1 pound, in 1/2 -inch cubes
- 5 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher or coarse sea salt, more to taste
- 3 fat garlic cloves, minced
- 1 large shallot, minced
- 1 pound ground lamb
- 1/4 teaspoon red pepper flakes, preferably Turkish or Aleppo (see note), more to taste
- Freshly ground black pepper
- 1 1/2 tablespoons chopped fresh mint or dill, more to taste
- 1/2 pound bowtie or orecchiette pasta
- 2 to 6 tablespoons unsalted butter, to taste
- 2/3 cup plain Greek yogurt.
- Note: Turkish or Aleppo (Syrian) red pepper flakes are sold at specialty markets and at kalustyans.com. You may also substitute ground chili powder. Do not use crushed red pepper flakes; they will be
PINEAPPLE GRANITA
By BobD
Combine sugar with 1/4 cup water in a small saucepan over medium-high heat
- 1/2 cup sugar
- 2 cups pineapple juice
- 4 small mint sprigs, for garnish
GEMELLI w/BROCCOLI RABE & ANCHOVIES
By BobD
Put oven rack in middle position and preheat oven to 350F
- 6 SERVINGS
- 1 lb gemelli or other corkscrew pasta
- 1 (1-lb) bunch broccoli rabe, coarse stems discarded and remainder cut crosswise into 1-inch pieces
- 1 cup panko (Japanese crisp bread crumbs)
- 1/2 cup extra-virgin olive oil
- 6 garlic cloves, coarsely chopped
- 1 (2-oz) can flat anchovy fillets, drained
- 1/2 teaspoon dried hot red-pepper flakes, or to taste
MEAT BROTH
By BobD
Put the bones in a kettle and add cold water to cover
- 4 pounds of veal, chicken or beef bones
- 12 cups water
- 1 cup coarsely chopped onion
- 1 cup coarsely chopped celery, optional
- 3/4 cup coarsely chopped carrots
- 1 whole clove garlic
- 4 parsley sprigs
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 20 peppercorns
BRANZINO w/RSTD BABY VEG & TARRAGON OIL
By BobD
For tarragon-chive oil: Puree herbs and 4 tablespoons oil in blender until smooth
- Tarragon-chive oil:
- 6 SERVINGS
- To be sure the flavor of the fresh herbs comes through, use regular olive oil (not extra-virgin) in the tarragon-chive oil.
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh chives
- 9 tablespoons olive oil (not extra-virgin), divided
- Coarse kosher salt
- Branzino:
- 6 branzino or striped bass fillets with skin (each about 5 ounces)
- 2 tablespoons olive oil
- Roasted Baby Vegetables
SAUTEED CHIX BREASTS PROVENCAL
By BobD
Peel, seed, and finely chop tomatoes
- 1 lb ripe plum tomatoes
- 4 (6- to 8-oz) skinless boneless chicken breasts, tenders reserved for another use
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon minced garlic
- 1 flat anchovy fillet, mashed to a paste
- 1/2 cup dry white wine
- 3/4 cup chicken stock (make recipe or use store-bought) or reduced-sodium chicken broth
- 10 pitted brine-cured black olives, thinly sliced lengthwise
- 2 tablespoons unsalted butter, softened
- 1 tablespoon finely shredded basil
CHIPOTLE ROAST CHICKEN
By BobD
Using fork, mix butter, all chopped herbs, chipotle chiles, and crushed coriander in small bowl
- 4 SERVINGS
- The chipotle butter is also great for topping fish fillets or melting over pasta.
- 1/4 cup (1/2 stick) butter, softened
- 1 tablespoon chopped fresh cilantro leaves plus 3 fresh cilantro sprigs
- 1 tablespoon chopped fresh oregano leaves plus 3 fresh oregano sprigs
- 1 tablespoon chopped fresh rosemary leaves plus 3 fresh rosemary sprigs
- 4 teaspoons minced canned chipotle chiles in adobo
- 1/2 teaspoon coriander seeds, crushed in resealable plastic bag with mallet
- 1 5 1/2- to 6-pound roasting chicken, rinsed, patted dry; neck, heart, and gizzard reserved
- 2 large onions, each cut into 8 wedges through root end, leaving root ends intact
- 12 garlic cloves, peeled
- 1 cup (or more) low-salt chicken broth
- 1/4 cup dry white wine
- 8 warm corn tortillas
- 1 avocado, halved, pitted, peeled, thinly sliced
TURKISH ALMOND TARATOR SAUCE
By BobD
Finely grind almonds in processor
- YIELD 2 CUPS
- 1 cup blanched slivered almonds
- 1 cup packed fresh white breadcrumbs
- 3/4 cup (about) water
- 3 tablespoons fresh lemon juice
- 2 garlic cloves
- 1/2 cup olive oil
PAN SEARED TUNA w/FENNEL SALAD
By BobD
Combine first 5 ingredients in medium bowl
- 2 SERVINGS
- 1/2 medium fennel bulb (fresh anise), thinly sliced
- 1/4 small red onion, thinly sliced
- 3 tablespoons olive oil
- 2 tablespoons orange juice
- 1 tablespoon white wine vinegar
- 2 8-ounce tuna fillets (about 1 1/4 inches thick)
- Olive oil
- 1/2 cup parsley leaves