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Recipes
JERUSALEM KUGEL
By BobD
Place cup sugar and 1/2 cup oil in a heavy 6-quart saucepan
- 12 SERVINGS
- 1 cups sugar
- 1/2 cup vegetable oil, more for greasing the pan
- 2 teaspoons salt
- 1/2 + teaspoon black pepper
- 6 ounces fine noodles, like vermicelli
- 6 ounces wide noodles, like fettuccine
- 4 large eggs, well beaten.
ITALIAN SALSA VERDE
By BobD
In a medium size mixing bowl, stir together all the ingredients except the salt and pepper
- 3/4 cup extra-virgin olive oil
- 1/2 cup roasted red peppers, finely minced, freshly prepared or bottled
- 1/2 cup Italian parsley leaves, minced
- 1/2 cup red onion, minced
- 1/4 cup Gherkin pickles, finely diced
- 1/4 cup red wine vinegar
- 1 hardboiled egg, shelled and minced, yolk and white kept separate
- 2 tablespoons capers, drained and minced
- salt
- freshly ground black pepper
Grilled Miso Shrimp
By BobD
Light a grill or preheat a grill pan
- 3 tablespoons fresh lime juice
- 2 tablespoons yellow miso
- 2 tablespoons vegetable oil
- 1 tablespoon finely grated fresh ginger
- 1 large garlic clove, minced
- 1 1/2 teaspoons light brown sugar
- 1 pound large shrimp, shelled and deveined
- 3 scallions, cut into 1 1/2-inch lengths
- 1/2 cup mayonnaise
- 1 tablespoon sambal oelek
QUICK PLUM PRESERVES
By BobD
Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan
- YIELD 2-1/2 CUPS
- 2 lb firm-ripe red, black, or fresh prune plums, halved and pitted
- 1/2 cup sugar
- 1/2 cup water
- 1 (3-inch) cinnamon stick
Rack of Lamb with Rosemary Butter
By BobD
Chef David Kinch grills his lamb racks "low and slow" because it gives him full control of the cooking
- 2 racks of lamb, 8 bones each, chine bones removed and rib bones frenched
- Salt and freshly ground pepper
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 5 large rosemary sprigs
- 1 teaspoon finely chopped thyme
- 1 teaspoon finely chopped mint
- 1 tablespoon finely chopped flat-leaf parsley
BEEF SATE
By BobD
Soak 20 short wooden skewers in water for 1 hour to prevent them burning under the broiler
- For Sauce:
- Widely cooked throughout Southeast Asia, a sate consists of marinated meat, fish or poultry, threaded onto bamboo or wooden skewers, broiled or barbecued, and served with a sauce.
- INGREDIENTS
- 1/4 teaspoon ground aniseed
- 1/4 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 shallot, chopped
- 1 clove garlic, finely chopped
- 1/2 inch piece of fresh ginger root, finely chopped
- 1 stalk lemongrass, white part only, finely chopped
- 1 tablespoon brown sugar
- 2 tablespoons peanut oil
- 1 teaspoon soy sauce
- 6 oz. beef tenderloin, cut into 20 thin strips
- 1 clove garlic
- 1/3 cup smooth peanut butter
- 3 tablespoons coconut milk
- A few drops of Tabasco, or to taste
- 2 teaspoons honey
- 2 teaspoons lemon juice
- 2 teaspoons light soy sauce
APPLE & MAPLE BREAD PUDDING
By BobD
For custard: Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl
- Custard:
- 6 large eggs
- 1/2 cup pure maple syrup (preferably Grade B)
- 1/2 cup (packed) dark brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 tablespoons apple brandy (such as applejack or Calvados)
- 1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)
- Apples:
- 3 tablespoons unsalted butter
- 2 1/2 pounds Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
- 1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)
- 1/4 cup (packed) dark brown sugar
TWICE BAKED BREAD w/TOMATO TOPPING
By BobD
Note: In Greece, cooks often grate tomatoes rather than peeling them
- 4 4 4 thick slices stale country bread
- 1/2 1/2 1/2 cup finely chopped red onion
- 1 1 1 pound firm, ripe tomatoes, grated (see below) or peeled, seeded and finely chopped
- 1 1 1 tablespoon red wine vinegar or sherry vinegar
- 3 3 3 tablespoons extra virgin olive oil
- 1 1 1 tablespoon capers, rinsed
- 1 1 1 garlic clove, cut in half, green shoot removed, minced or pureed in a mortar and pestle
- 1/4 1/4 1/4 cup chopped kalamata olives
- 1 1 1 tablespoon chopped dill
- Salt
- 2 2 2 ounces feta, crumbled
- 2 2 2 teaspoons dried oregano
PASTA w/VEAL, SAUSAGE & PORCINI RAGU
By BobD
Bring 1 cup water and mushrooms to boil in small saucepan
- (Pasta con RagVitello, Salsicce e Porcini)
- 1 1 1 cup water
- 1 1 1 ounce dried porcini mushrooms*
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 1 small onion, finely chopped
- 1 1 1 small carrot, peeled, finely chopped
- 1/4 1/4 2 cup plus 2 tablespoons finely chopped fresh Italian parsley
- 2 2 2 garlic cloves, finely chopped
- 8 8 8 ounces sweet Italian sausages, casings removed
- 8 8 8 ounces veal stew meat, coarsely chopped
- 1/2 1/2 1/2 cup dry red wine
- 2 14-ounce 2 14-ounce 14-ounce cans low-salt chicken broth
- 1 28-ounce 1 28-ounce 28-ounce can whole tomatoes in juice
- 2 2 2 bay leaves
- 2 2 2 teaspoons chopped fresh sage
- 1 1 1 teaspoon fennel seeds, lightly crushed
- 1 1 1 pound fresh pappardelle or purchased fettuccine
- Freshly grated Parmesan cheese
PROVENCAL GARLIC SOUP w/POACHED EGG
By BobD
1. Peel and slice or roughly chop the garlic cloves
- 2 heads new-crop garlic, if available, about 16 medium cloves
- 2 tablespoons extra virgin olive oil
- 12 sage leaves
- Salt and pepper
- 4 to 6 eggs
- 4 to 6 slices day-old French bread, lightly toasted
- Chopped parsley, scallions or chives for garnish.