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Recipes
HERBED BULGUR w/SAUSAGE
By BobD
In a three-quart casserole, heat the oil
- 3 tablespoons olive oil
- 1 teaspoon minced garlic
- 1 1/2 cups bulgur wheat
- A 1-pound can Italian peeled tomatoes
- 2 cups chicken stock or water (approximately)
- 1 teaspoon oregano
- 1 teaspoon minced fresh basil
- 1 teaspoon marjoram
- 1/2 teaspoon fennel seeds
- Salt
- 1 pound Italian sweet sausage, or 1/2 pound sweet, 1/2 pound hot
- 1 cup sliced onion
- 1/2 cup chopped green pepper
- 1 tablespoon minced parsley
- Freshly grated Parmesan cheese
PERSIAN CHICKPEA & CHIX DUMPLINGS
By BobD
Using a food processor with a steel blade, pulse onions until finely chopped
- 8 SERVINGS
- 4 medium onions, peeled and quartered
- 1/2 pound skinless, boneless chicken breast
- 8 ounces (about 2 1/4 cups) chickpea flour
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper, or to taste
- 1/4 teaspoon turmeric
- 1/2 teaspoon cardamom, or to taste
- 1/2 teaspoon cumin
- 4 quarts chicken soup
- Handful each of finely chopped basil, parsley, mint and cilantro.
YELLOW TOMATO RISOTTO w/SHRIMP
By BobD
1. Bring stock to a simmer in a saucepan
- 4 to 5 cups no-salt-added vegetable or chicken stock
- 2 ounces ( 1/2 cup chopped) onion
- 2 teaspoons olive oil
- 3 large ears of corn (2 cups corn kernels)
- 1 cup arborio rice
- 1/2 cup dry vermouth
- 8 ounces ripe tomatoes -- yellow if possible
- Several sprigs fresh basil to yield 1/4 cup chopped
- 2 ounces Parmigiano Reggiano ( 1/2 cup plus 2 tablespoons coarsely grated)
- Freshly ground black pepper to taste 10 ounces cooked peeled shrimp.
TORTILLA SOUP w/CHILIS & TOMATOES
By BobD
Toast chiles in a dry heavy skillet (not nonstick) over medium-high heat, turning with tongs, until pliable and sli...
- 4-6 SERVINGS
- Tortilla soup is all about contrasting textures, but its real success hinges on a fabulous broth enriched with a cooked puree of chiles, tomatoes, onion, and garlic.
- 4 dried pasilla chiles, wiped clean, stemmed, and seeded
- 2 dried chiles de arbol, stemmed
- 1/2 lb tomatoes, quartered
- 1 large white onion, coarsely chopped
- 2 large garlic cloves, chopped
- 2 qt rich and flavorful chicken stock; or 5 cups reduced-sodium chicken broth diluted with 3 cups water
- 2 tablespoons lard or vegetable oil
- 1 teaspoon dried epazote or oregano, crumbled
- 3 to 4 cups vegetable oil for frying
- 12 (6- to 7-inch) corn tortillas, cut into 1-inch squares
- 1 (6- to 8-oz) avocado, cut into 1/2-inch pieces
- 1/2 cup crumbled cotija cheese (also called queso anejo) or ricotta salata, crumbled (2 oz)
- 1/4 cup crema, or sour cream diluted with 1 Tbsp water
- EQUIPMENT: a deep-fat thermometer
- ACCOMPANIMENT: lime wedges
Eggs Went Down to Georgia
By BobD
Recipe adapted from Nate Martin, Georgia's Union, Miami
- INGREDIENTS
FRESH PASTA FOR PAPPARDELLE & TORTELLI
By BobD
Food Processor To mix the dough: Put the flour in the bowl of the food processor and process for a few seconds to ...
- 2 cups all-purpose flour
- 1 large egg
- 4 tablespoons extra-virgin olive oil
- Ice water as needed
- Equipment
Jean-Georges' Molten Chocolate Cakes
By BobD
It seems as though every restaurant in America offers a version of this amazing cake created by master chef Jean-Ge...
- 1 stick (4 ounces) unsalted butter
- 6 ounces bittersweet chocolate, preferably Valrhona
- 2 eggs
- 2 egg yolks
- 1/4 cup sugar
- Pinch of salt
- 2 tablespoons all-purpose flour
BULGAR BURGERS w/LIME MAYONNAISE
By BobD
Cook half of onion with 1/4 tsp salt in oil in a small heavy saucepan over medium heat, stirring occasionally, unti...
- 4 SERVINGS
- These bulgur burgers don't try to hide their meatless nature and instead celebrate their grain-centric origins with wonderful texture and a hint of Middle Eastern spice.
- 1/2 cup chopped onion, divided
- 1 tablespoon olive oil plus additional for brushing
- 1/2 cup bulgur
- 1 cup water
- 1 cup canned pinto beans, rinsed and drained
- 1 1/2 tablespoons soy sauce
- 3/4 cup walnuts (2 1/2 oz)
- 2 garlic cloves, coarsely chopped
- 1/2 cup packed cilantro sprigs
- 3/4 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/4 cup mayonnaise
- 1/4 teaspoon grated lime zest
- 1/2 teaspoon fresh lime juice
- 4 slices multi-grain bread, toasted
- EQUIPMENT: a perforated grill sheet
- ACCOMPANIMENTS: lettuce; sliced tomato
Chickpea Panelle with Goat Cheese and Salsa Rustica
By BobD
In a medium bowl, whisk the chickpea flour with the water until smooth
- 1 1/3 cups chickpea flour (5 ounces)
- 2 cups water
- 1/2 teaspoon salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil, plus more for frying
- 3 tablespoons snipped chives
- 1 1/2 tablespoons minced flat-leaf parsley
- 1 teaspoon minced rosemary
- 3/4 cup crumbled fresh goat cheese
- 1 3/4 pounds tomatoes, halved crosswise and seeded
- 1 small red onion, quartered
- 1 poblano chile, quartered
- 1/4 cup extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons capers, chopped
- 2 tablespoons chopped oil-cured black olives
- 4 anchovy fillets, minced
- 3 tablespoons red wine vinegar
- 1 1/2 tablespoons shredded basil leaves
- Salt and freshly ground pepper
BAKED TROUT w/TOMATOES & OLIVES
By BobD
1. Preheat the oven to 425 degrees
- Although this Provençal staple is traditionally a summer dish made with fresh tomatoes, you can make it successfully with canned tomatoes. The dish is a nice way to warm up your winter table and a great way to serve farmed trout, an easy fish to find.
- 4 trout, boned and butterflied, or 4 rainbow trout fillets
- Salt and freshly ground pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 3 to 4 garlic cloves, minced
- 1 (28-ounce) can chopped tomatoes in juice
- Pinch of sugar (optional)
- 1 to 2 tablespoons slivered fresh basil (optional)
- 12 imported black olives, pitted