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Recipes
EGGPLANT FRITTERS w/HONEY
By BobD
Peel the eggplants and cut them into slices about 1/3 inch thick
- I have eaten several versions of these eggplant fritters, which are a specialty of Cordoba, and have loved them all. The combination of savory and sweet is sensational.
- In the town of Priego de Cordoba, which is in the mountains on the Ruta del Califato (the tourist route of old Muslim Spain), where there is an old Moorish quarter, the eggplant slices I ate were very thin and crisp and served with a dribble of honey.
- I learned from the chef at the restaurant Rio a new way to prevent the eggplant from absorbing too much oil, which is to soak the slices in milk, then drain them and cover them in flour.
- These are best eaten as soon as they are done, but they are also very good reheated in the oven.
- 2 eggplants (about 1/4 pounds)
- 2 About 2 cups milk
- Flour for dusting or dredging
- Salt
- Olive or sunflower oil for deep-frying
- Orange blossom honey or other aromatic runny honey
ROAST GOOSE w/MILINZI
By BobD
Roll and bake mlinzi a day or two in advance and keep in a dry place, to remain crisp
- For the goose and pan sauce:
- Arrosto d’Oca con Mlinzi
- Serves 8 to 10
- Mlinzi are a simple form of homemade pasta, with an unusual distinction. After the fresh dough is rolled into thin sheets, it is baked in a low oven until crisp and toasted gold. The baking also impar
- 1 recipe fresh pasta dough, (refer to primi section) plus flour for handling
- A 10- to 12- pound goose, fresh or fully defrosted if frozen
- 3 tablespoons coarse sea salt or kosher salt or more to taste
- 2 branches fresh rosemary
- 2 bay leaves, preferably fresh
- 2 tablespoons extra-virgin olive oil
- 1 pound onions, peeled and quartered
- 1/2 pound carrots, cut in 2-inch chunks
- 1/2 pound celery stalks with leaves, cut in 2-inch chunks
- 1/2 ounce dried porcini slices, chopped into small pieces (about 1/4 cup)
- 6 juniper berries
- 5 cups or more poultry broth, or other light stock
- For cooking and finishing the mlinzi:
- 1-1/2 tablespoons coarse sea salt or kosher salt for cooking
- 1/4 cup extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano or Grana Padano
- Recommended equipment:
- · A heavy-duty roasting pan, 12 inches by 18-inches or larger, with flat wire roasting rack inside, big enough to hold the goose, with space for vegetables in the pan
- · A thin skewer, kitchen twine, heavy duty aluminum foil, a fat and gravy separator, a large sieve, a potato masher
- · A 3-or 4-quart saucepan for finishing the sauce · 1 heavy, wide skillet or saute pan for dressing the mlinzi
ROASTED BABY RED POTS w/ROSEMARY
By BobD
Preheat the oven to 450°F
- 1 pound unpeeled baby red potatoes (1- to 1 1/2-inch-diameter)
- 1 tablespoon olive oil
- 1 teaspoon coarse kosher
- 4 large rosemary sprigs
Prosciutto, Brie and Apple Panini with Scallion Butter
By BobD
Olga's Cup & Saucer in Providence, Rhode Island, offers terrific panini, like this twist on ham and cheese
- 4 tablespoons plus 2 teaspoons unsalted butter, softened
- 1 scallion, finely chopped
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon Dijon mustard
- 4 soft hero or ciabatta rolls, or 1 long baguette, halved lengthwise
- 3/4 pound thinly sliced prosciutto
- 1/2 pound Brie, rind removed, cheese cut into 4 pieces
- 1 large Granny Smith applepeeled, cored and thinly sliced
GRILLED SHRIMP w/LEMONGRASS CHILI
By BobD
Marinade and shrimp: 2 tablespoons fresh lime juice 3 tablespoons (or more) vegetable oil 3 pounds uncooked unpe...
- Sambal:
- 6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeno chiles (preferably red), seeded, coarsely chopped
- 1 1/2 cups coarsely chopped shallots (about 8 ounces)
- 1/4 cup chopped peeled fresh ginger
- 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
- 6 macadamia nuts
- 4 garlic cloves, coarsely chopped
- 2 teaspoons (packed) golden brown sugar
- 2 teaspoons turmeric
- 1 1/2 teaspoons salt
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 bay leaf, crumbled
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons (or more) vegetable oil
- 1 cup water
WALNUT & PISTACHIO BAKLAVA
By BobD
For syrup: Combine all ingredients and 1 cup water in heavy medium saucepan
- Syrup:
- 2 cups sugar
- 2/3 cup honey (preferably Greek)
- 2 cinnamon sticks
- 2 tablespoons fresh lemon juice
- Baklava:
- 3 cups walnuts (10 to 11 ounces)
- 3 cups natural raw unsalted pistachios (13 to 14 ounces)
- 3/4 cup sugar
- 2 teaspoons finely grated lemon peel
- 1 1/2 teaspoons ground cinnamon
- 1/2 cup finely diced dried apple rings (1 1/2 ounces)
- 20 17 x 12-inch sheets fresh phyllo pastry or frozen, thawed
- 1 1/2 cups (3 sticks) unsalted butter, melted
BUCATINI all'AMATRICIANA
By BobD
Place a large pot of salted water on a burner on high to bring to a boil
- 4 SERVINGS
- You can substitute pancetta--but it is pales in comparison to guanciale.
- Using a combination of both fresh and canned tomatoes gave this dish a gorgeous contrast on the palate.
- ½ pound slice guanciale
- 1 pound Bucatini
- 4 –5 cloves of Garlic (rough chop)
- ½ teaspoon red pepper flakes (you can double this if you prefer a good amount of heat)
- 28 oz of canned San Marzano tomatoes
- ¾ cup of plum or grape tomatoes cut into large dice (must be fresh and ripe)
- ¾ cup of grated pecorino Romano cheese
- ½ cup red wine (preferably the same wine you plan to pair with the dish)
- Olive oil (as needed)
- Bunch of fresh basil (for garnish)
Greek-Style Tomato Salad with Mint and Feta
By BobD
In a bowl, toss the tomatoes with the mint, radishes and olive oil and season with salt and pepper
- 1 1/2 pounds tomatoes, cored and diced (4 cups)
- 2 tablespoons torn mint leaves
- 2 radishes, thinly sliced (1/4 cup)
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 cups baby arugula (2 ounces)
- 1/2 cup crumbled feta (3 ounces)
Strawberry-Red Wine Sorbet with Crushed Meringue
By BobD
Preheat the oven to 200°
- 5 large egg whites
- Pinch of salt
- 1 1/4 cups sugar
- 2 pounds strawberries, hulled and quartered, plus 30 medium strawberries, hulled, for garnish
- 1/4 cup fresh lemon juice
- 1 cup dry red wine
- 2 cups sugar
- 1 vanilla bean, split
- Vanilla ice cream, aged balsamic vinegar and sweetened whipped cream, for serving
ROASTED BABY VEGETABLES
By BobD
Preheat oven to 400F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil
- 6 SERVINGS
- 20 baby carrots, peeled, tops trimmed
- 8 ounces baby pattypan squash, halved
- 8 baby golden beets, peeled, halved
- 8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
- 8 ounces baby zucchini, trimmed
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 tablespoons chopped fresh Italian parsley