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Recipes
SESAME CRUSTED SALMON
By BobD
In a small bowl, combine the soy sauce, sherry, chicken broth, sugar, ginger, and garlic
- 1/4 1/4 1/4 cup soy sauce
- 2 2 2 tablespoons dry sherry
- 1/2 1/2 1/2 cup canned low-sodium chicken broth or homemade stock
- 1/2 1/2 1/2 teaspoon sugar
- 1 1/2 1 1/2 1/2 teaspoons grated fresh ginger
- 1 1 1 clove garlic, minced
- 2 2 2 tablespoons plus 2 teaspoons cornstarch
- 3 3 3 tablespoons water
- 1 1 1 egg white
- 2 2 4 pounds center-cut salmon fillet, cut into 4 pieces
- 1/4 1/4 1/4 cup sesame seeds
- 1/4 1/4 1/4 cup cooking oil
SALMON PAILLARDS w/LETTUCE & PEAS
By BobD
Stir together 2 tablespoons oil and 1/2 teaspoon zest in a bowl and set aside
- 4 SERVINGS
- 1/4 cup extra-virgin olive oil
- 3/4 teaspoon finely grated fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon finely chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon heavy cream
- 1 tablespoon finely chopped fresh chives
- 6 oz sugar snap peas, trimmed and strings discarded (2 cups)
- 1/2 cup frozen baby peas (not thawed)
- 1 1/2 cups thinly sliced Boston lettuce (from 1 head)
- 4 (1/4-lb) pieces skinless center-cut salmon fillet (preferably wild)
Sweet-and-Sour Green Beans
By BobD
These simple steamed green beans get a tangy kick from a quick cider vinegar sauce
- 3/4 pound green beans
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- Salt and freshly ground pepper
GRILLED MAHI MAHI YUCATECAN STYLE
By BobD
Place fish in 13x9x2-inch glass baking dish
- 4 SERVINGS
- 4 6-to 8-ounce mahi-mahi fillets
- 1/4 cup achiote paste
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons distilled white vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano (preferably Mexican)
- 1/2 teaspoon coarse kosher salt or sea salt
- 1/2 teaspoon ground black pepper
- 2 3-foot-long pieces of banana leaves
- 2 tablespoons extra-virgin olive oil
- 1/4 cup dry white wine
- 4 bay leaves
- 4 fresh epazote or Italian parsley sprigs or 4 pinches of dried epazote
- 2 plum tomatoes, thinly sliced
- 2 limes, thinly sliced
- Yucatecan Pickled Onions
- Habanero-Tomato Salsa
MASCARPONE & PRUNE TARTLETS
By BobD
Bring prunes and Armagnac just to a simmer in a 1-quart saucepan, then let stand, covered, 1 hour
- 6 SERVINGS
- 10 pitted prunes (2 oz; sometimes called dried plums)
- 1/4 cup Armagnac
- Sweet pastry dough for a single-crust pie
- 1 cup mascarpone (from an 8 3/4-oz container)
- 3 large egg yolks
- 1/2 cup sugar
- 1 teaspoon finely grated fresh lemon zest
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- SPECIAL EQUIPMENT: a 5-inch round cookie cutter; 6 (4- by 3/4-inch) fluted round tartlet pans; pie weights or raw rice
GRILLED WHITEFISH w/LEMON TARRAGON SAUCE
By BobD
Boil clam juice in heavy small saucepan until reduced to 2 tablespoons, about 5 minutes
- 6 SERVINGS
- 1/2 cup bottled clam juice
- 3 tablespoons fresh lemon juice
- 3 tablespoons fresh tarragon leaves
- 3/4 cup plus 2 tablespoons olive oil
- 6 8-ounce whitefish fillets with skin
CHICKEN SALAD w/GRAPES, WALNUTS & CAPERS
By BobD
Toss chicken with 2 tsp salt
- 4 SERVINGS
- 1 1/2 lb chicken tenders
- 5 cups water
- 1 3/4 cups reduced-sodium chicken broth
- 1/3 cup plain yogurt
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 cup seedless grapes, halved crosswise
- 1 cup coarsely chopped walnuts (3 oz)
- 3 tablespoons drained capers, chopped
BAKED PEPPERS w/TOMATOES AND MOZZARELLA
By BobD
Preheat oven to 375F. Oil baking sheet
- 4 SERVINGS
- 2 small red bell peppers, halved lengthwise, seeded, stems left intact
- 2 cups chopped seeded tomatoes
- 2 teaspoons minced garlic
- 4 teaspoons olive oil
- 8 anchovy fillets, drained
- 4 1/3 -inch-thick slices drained fresh water-packed mozzarella or regular mozzarella
- 1 tablespoon thinly sliced fresh basil
WATERCRESS BARLOTTO
By BobD
Bring a large pot of salted water to a boil
- 4 SERVINGS
- Salt
- 8 ounces watercress (about 1 bunch), heavy stems removed
- 2 ounces spinach (about 2 cups)
- 1 cup flat parsley leaves
- 8 cups vegetable stock
- 4 tablespoons unsalted butter
- 2 shallots, minced
- 1 garlic clove, minced
- 12 ounces pearl barley (3 cups)
- 1/2 cup white wine
- 4 ounces Vasterbotten cheese or Parmigiano-Reggiano, grated
- Black pepper.
PUMPKIN SOUP w/BRUS SPROUTS & FOIE GRAS
By BobD
1. Heat duck fat in a saucepan over medium heat
- 4 SERVINGS
- Pumpkin Soup with Brussels Sprouts, Chanterelles, Duck Magret, and Foie Gras
- • 4 DUCK BREASTS, 10 to 12 ounces each
- • 2 medium onions, sliced
- • Flesh from a 3 to 4 pound pumpkin, chopped, or 3 to 4 pounds butternut squash, peeled, seeded, and chopped
- • 7 ounces smoked bacon, chopped
- • 1 sprig thyme
- • 2 tablespoons chopped garlic
- • 4 cups chicken stock
- • 3 Idaho potatoes, peeled and chopped
- • 8 ounces Moulard duck breast (magret)
- • 6 ounces foie gras, cleaned and cut into 1/2 inch cubes
- • 8 brussels sprouts, blanched and separated into leaves
- • 3 tablespoons crème fraiche
- • 2 tablespoons unsalted butter
- • 12 chanterelles, quartered
- • Salt to taste