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Recipes
SMKD BACON, APPLE & ONION CROQUETAS w/PIMENTON AIOLI
By BobD
1. In a medium skillet set over medium heat, combine the bacon and onion and cook until the onions are translucent...
- Croqueta Batter:
- 1/2 cup finely chopped smoked bacon
- 1 small yellow onion, finely chopped (about 3/4 cup)
- 1 medium apple, finely chopped (such as Macintosh)
- 3/4 cup plus 2 tablespoons all-purpose flour
- 9 tablespoons unsalted butter
- 3 cups whole milk
- Salt and freshly ground black pepper
- Aioli:
- 1/4 cup mayonnaise
- 1 teaspoon smoked sweet pimentón (spiced paprika)
- 2 teaspoons fresh lemon juice
- Kosher salt
- Breading:
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup panko
POLENTA PIZZA W/PANCETTA & SPINACH
By BobD
Heat oven to 450 degrees Brush a layer of olive oil on a pizza pan or cookie sheet
- Time: About 45 minutes, plus one hour’s chilling
- 1/4 cup extra virgin olive oil, more for pan
- 1/2 cup milk, preferably whole
- Salt
- 1 cup coarse cornmeal
- Freshly ground black pepper
- 1 small onion, chopped
- 1/2 cup (about 4 ounces) chopped pancetta
- 1 pound spinach, washed, trimmed and dried
- 1 to 1 1/2 cups Gorgonzola cheese, crumbled.
Apricot Praline Panini
By BobD
1. In an airtight container, combine the apricots, sugar, lemon juice and salt
- 1 1/4 pounds apricots, halved, pitted and chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 2 tablespoons fresh lemon juice
- Pinch kosher salt
- 1/4 cup plus 3 tablespoons hazelnut-praline paste (or almond butter)
- Four 1/8-inch-thick slices bread (preferably brioche)
- 2 tablespoons good-quality salted butter at room temperature
RED CABBAGE & GREENS GRATIN
By BobD
1. Bring a large pot of water to a boil
- 1 pound greens, such as chard, beet greens or kale, stemmed and cleaned in two changes of water
- 1 pound red cabbage, finely chopped
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced or pressed
- Salt and freshly ground pepper
- 2 eggs
- 1/4 cup chopped flat leaf parsley
- 1/2 cup rice, preferably a short grain rice like arborio, cooked
- 2 ounces Gruy cheese, grated (1/2 cup)
- 2 tablespoons breadcrumbs
SHELL BEAN SUCCOTASH
By BobD
1. Combine the beans, onion, water, garlic, bouquet garni and salt in a heavy saucepan or soup pot, and bring to a ...
- Here is another great opportunity to make an end-of-summer dish, so long as corn and squash are still available in farmers markets. This is most authentic, and prettiest, if you use fresh lima beans, but I enjoy any kind of shell bean I can find.
- 1 pound shell beans (about 1 3/4 cups)
- 1 onion, halved
- 7 cups water
- 3 large garlic cloves, crushed
- A bouquet garni made with a few sprigs each of parsley and thyme, a sprig of sage and a bay leaf
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1 small red onion, finely chopped
- 1/2 pound summer squash, cut in small dice
- 2 garlic cloves, minced (optional)
- Kernels from 4 ears of corn
- 2 or 3 sage leaves, minced
- Freshly ground pepper
TOMATO SALAD w/TURKISH TAHINI DRESSING
By BobD
1. Arrange the sliced tomatoes on a platter
- If tomatoes are unavailable, use this popular Turkish dressing with steamed vegetables or a green salad.
- 1 1/2 pounds tomatoes, or a mixture of red and green tomatoes, cored and sliced
- 4 tablespoons sesame tahini
- 1/3 cup water
- 2 tablespoons freshly squeezed lemon juice
- 1 to 2 garlic cloves
- Salt to taste
- 1/2 teaspoon cumin seeds, lightly toasted and ground
- Freshly ground pepper or Aleppo pepper to taste
- 1 to 2 tablespoons chopped flat-leaf parsley
Bacon Quinoa with Almonds and Herbs
By BobD
Quinoa is a miracle food," says Bruce Sherman
- 1/3 cup slivered almonds
- 1 teaspoon vegetable oil
- 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
- 1 small shallot, minced
- 1 cup quinoa, rinsed
- 2 cups chicken stock
- 1 sage sprig
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- Salt and freshly ground white pepper
Steamed Salmon with Watercress and Lemon Butter
By BobD
Steaming keeps fish moist and couldn't be quicker
- 2 pounds center-cut salmon fillet, cut into 4 pieces
- 3/4 teaspoon salt
- Fresh-ground black pepper
- 1 bunch watercress, tough stems removed
- 4 tablespoons unsalted butter
- 3/4 teaspoon lemon juice
LENTIL SPROUTS
By BobD
Rinse a cloth in lukewarm water and squeeze it out
- NOTE The lentils for sprouting are best bought in a health-food store.
VEGGIES RHINE CARROTS
By BobD
Boil the carrots in water to which the sugar has been added until barely tender, 8 to 10 minutes
- Rheinische Mohrruben
- 1 lb (450 g) carrots, peeled and cut into 2-inch (5 cm) pieces
- 1 Tbs (15 ml) sugar
- 2-4 slices bacon, chopped
- 1 large onion, chopped
- 2 cooking apples, peeled, cored, and sliced
- 1 cup (250 ml) carrot stock (see recipe)
- Salt and freshly ground pepper to taste
- Freshly ground nutmeg to taste
- Lemon juice to taste