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Recipes
HEIRLOOM TOM & HERB PASTA SALAD
By BobD
Whisk together oil, creme fraiche, vinegar, sugar (if using), 1 teaspoon salt, and 1/2 teaspoon pepper in a large b...
- 1/4 cup extra-virgin olive oil
- 1/3 cup creme fraiche
- 1 tablespoon white-wine vinegar
- 1 to 1 1/2 teaspoons sugar (optional)
- 2 pounds mixed heirloom tomatoes
- 2 tablespoons finely chopped shallot (from 1 medium)
- 1 pound fusilli or other short spiral pasta
- 3/4 cup chopped mixed herbs such as basil, parsley, thyme, oregano, and tarragon
Potato Salad with Green Beans and Salsa Verde
By BobD
In a medium bowl, combine the olive oil with the chives, parsley, mint, lemon zest, lemon juice and garlic and seas...
- 1/4 cup extra-virgin olive oil
- 1/4 cup minced chives
- 1/4 cup finely chopped parsley
- 2 tablespoons finely chopped mint
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 large garlic clove, minced
- Salt
- 1 1/4 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 2 tablespoons unsalted butter
- 1 1/2 pounds green beans, trimmed
- Chive blossoms, for garnish (optional)
CABBAGE & CARAMELIZED ONION TART
By BobD
1. Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat
- 2 tablespoons extra virgin olive oil
- 2 medium onions, cut in half root to stem, then thinly sliced across the grain
- Salt
- 2 garlic cloves, minced
- 1 small cabbage, shredded or chopped (about 6 cups)
- Freshly ground pepper
- 4 eggs
- 3/4 cup low-fat milk
- 1/2 cup, tightly packed (2 ounces) Gruyère cheese
- 1 yeasted olive oil pie crust (1/2 recipe)
SAUSAGE & FOUR CHEESE RIGATONI
By BobD
Cook pasta in a large pot of boiling, salted water until only halfway cooked, according to package directions
- 1 lb. rigatoni pasta
- 1 lb. Italian sausage, casing removed
- 1/4 cup pancetta, thinly sliced (or bacon)
- 1 onion, chopped
- 1 carrot, chopped
- 1/4 lb. fresh sliced mushrooms
- 3 tbsp. fresh chopped basil
- 3 tbsp. fresh chopped parsley
- 1 (16-oz.) container ricotta cheese
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1 cup grated provolone cheese
- 3/4 cup crumbled feta cheese
- 1 (28-oz.) can Italian plum tomatoes, drained and chopped
- 1 1/2 cups of freshly grated Parmesan
- Salt and pepper to taste
WARM EDAMAME w/SEVEN SPICE POWDER
By BobD
Make the seven-spice powder: In a small bowl, combine the chile powder with the black sesame seeds, white sesame ...
- 2 tablespoons plus 1 teaspoon fine Korean chile powder or finely ground flakes from a semi-hot dried chile (such as ancho)
- 1 tablespoon black sesame seeds, toasted
- 1 tablespoon white sesame seeds, toasted
- 2 1/2 teaspoons poppy seeds
- 2 1/2 teaspoons sansho powder (optional; see Note)
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons finely grated orange zest
- 1/4 sheet of nori (dried seaweed), finely chopped (about 1 1/2 teaspoons)
- 4 cups fresh or frozen edamame pods
- Flaky sea salt, such as Maldon
BAKED SALMON FILLETS w/LEMON THYME SAUCE
By BobD
Preheat oven to 375F. Arrange salmon on baking sheet and season with salt and pepper
- 4 SERVINGS
- 4 6-ounce salmon fillets
- 1/2 cup dry white wine
- 1/2 cup whipping cream
- 1/2 cup chopped shallots (about 6)
- 1 tablespoon white wine vinegar
- 1/2 teaspoon dried thyme
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 6 pieces
- 1 1/2 teaspoons fresh lemon juice
Roasted Bananas with Spiced Syrup and Candied Nuts
By BobD
"We didn't have much in the way of spices growing up, but you can't tie everything to terroir," Michel Bras says ab...
- 1 cup sugar
- 1/3 cup water
- 2/3 cup roasted and skinned hazelnuts
- 1/3 cup unsalted pistachios
- 2 cups water
- 1/2 cup sugar
- 2 teaspoons cornstarch dissolved in 1 1/2 tablespoons of water
- 1/2 teaspoon ras el hanout (see Note)
- 18 medium bananas
- 72 coffee beans (3 tablespoons)
- Thirty-six 2-inch-long julienne strips of candied orange peel (2 ounces)
- 2 vanilla beans, quartered and cut into 1 1/2-inch lengths
- Four 1 1/2-inch-long cinnamon sticks, broken into shards
TAPENADE w/CROUTONS
By BobD
Finely chop 1 garlic clove in processor
- 6 SERVINGS
- 3 large garlic cloves
- 1 3/4 cups pitted Kalamata olives or other brine-cured black olives
- 4 anchovy fillets
- 1 1/2 tablespoons drained capers
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons fresh lemon juice
- 6 tablespoons olive oil
- 1 French-bread baguette, sliced into rounds
STOUT BEER MUSTARD
By BobD
1. In a glass container, combine the mustard seeds with the beer
- 1/2 cup black or brown mustard seeds
- 1/4 cup yellow mustard seeds
- 1 cup stout
- 1 cup dry mustard powder (such as Coleman's)
- 1 cup water
- 2 tablespoons granulated sugar
- 2 teaspoons salt
- 1 teaspoon ground allspice
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground nutmeg
BREAST OF GUINEA HEN w/PORCINI
By BobD
1. Bone breast cutlets from each hen
- 6 SERVINGS
- Serve over Yukon Gold mashed potatoes.
- • 3 guinea hen, 3 pounds each
- • 2 tablespoons olive oil or duck fat,
- • 1 quart veal stock, or 2 cups duck and veal demi-glace,
- • 1 bouquet garni: 1 bay leaf, 2 sprigs thyme or 1 teaspoon dried leaves, and several parsley stems, tied in cheesecloth
- • 1 ounces dried porcini mushrooms
- • 2 cups warm water
- • 3 tablespoons unsalted butter
- • 2 shallots, minced
- • 2 tablespoons minced garlic
- • 1 cup dry white wine
- • 2 tablespoons heavy cream
- • Salt and freshly ground black pepper to taste
- • 2 tablespoons chopped flat-leaf parsley