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Recipes
GRILLED ACORN SQUASH w/ORANGE GLAZE
By BobD
Heat your grill to medium
- 8 SERVINGS
- Grated zest of 1 orange
- 4 cups orange juice (not from concentrate)
- 1/2 cup light brown sugar
- 6 whole allspice berries
- 2 cinnamon sticks
- 2 tablespoons unsalted butter, cold
- 4 acorn squash, halved lengthwise, seeds and membranes removed
- Kosher salt and freshly ground black pepper
SHRIMP w/TOMATOES, BASIL & FETA
By BobD
1. Heat the olive oil in a large skillet and soften the onion with the garlic
- 3 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced (green part removed)
- 1 1/2 pounds tomatoes, peeled, seeded and chopped, or a 1-pound can peeled
- Italian plum tomatoes, chopped
- 1 cup dry white wine
- 1/2 cup basil leaves, snipped fine
- 1 tablespoon mint, chopped fine
- Coarse sea salt and freshly ground pepper to taste
- Cayenne pepper to taste
- 2 pounds medium-size shrimp, peeled
- 1/2 pound feta cheese, crumbled
- Mint sprigs to garnish.
Buttery Hazelnut-Fig Biscotti
By BobD
When the Vermont bakery Vergennes Laundry is closed, co-owner Julianne Jones uses the residual heat in the wood-bur
- 2 1/2 cups hazelnuts (10 ounces)
- 14 ounces dried Calimyrna figs
- 1 1/2 sticks cold unsalted butter, cubed
- 1 3/4 cups sugar
- 3 large eggs
- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons salt
BROCCOLI GRATIN w/RED PEPPER & PARMESAN
By BobD
1. Preheat the oven to 400 degrees
- 1 large head broccoli, about 1 1/2 pounds, florets separated from the stems, stems peeled and coarsely chopped
- 2 tablespoons extra virgin olive oil
- 1 red bell pepper, thinly sliced
- 2 garlic cloves, minced
- 1/4 cup freshly grated Parmesan, or a mixture of Parmesan and Pecorino Romano
- 2 tablespoons dry or fresh breadcrumbs
Grilled Pork Rib Roasts with Green Beans and Onions
By BobD
To give pork rib roasts an irresistible sweet-salty crust, Jean-Georges Vongerichten marinates them in an amber mix...
- 1 quart water
- 2 cups soy sauce
- 1 cup pure Grade B maple syrup
- 1/4 cup kosher salt
- Two 5-bone pork rib roasts, about 4 pounds each
- One 750-milliliter bottle floral white wine, such as Gewürtztraminer
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 1/3 cup pure Grade B maple syrup
- 1/4 cup honey
- 4 star anise pods
- 3 whole cloves
- Three 3-inch cinnamon sticks, broken
- 1 tablespoon fennel seeds
- 1 tablespoon whole black peppercorns
- 2 teaspoons cumin seeds
- 6 large mint sprigs
- 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon of water
- Salt
- 2/3 cup extra-virgin olive oil
- 6 medium onions, sliced 1/4 inch thick
- 1 large head of garlic, cloves peeled and thinly sliced
- 1 fresh red Thai chile with seeds, thinly sliced
- Salt and freshly ground pepper
- 1 pound thin green beans
Wasabi Flank Steak and Miso-Glazed Potatoes
By BobD
Preheat the oven to 450° and preheat a cast-iron grill pan
- 2 tablespoons wasabi powder
- 2 tablespoons water
- 2 tablespoons drained horseradish
- 1 teaspoon low-sodium soy sauce
- One 2-pound flank steak
- 4 teaspoons canola oil
- Salt and freshly ground pepper
- 1 pound fingerling potatoes
- 1 tablespoon miso
- 1 tablespoon mirin
- 1 bunch watercress, stemmed
FRIED EGG CAESAR SALAD w/PROSC BREAD STKS
By BobD
Spiral wrap 1 slice (2 halves) of prosciutto around each breadstick
- 4 SERVINGS
- 8 thin slices prosciutto, each halved lengthwise
- 8 long thin breadsticks (grissini)
- 1 12-ounce package hearts of romaine, torn coarsely (about 16 cups)
- 3/4 cup drained marinated oil-packed sun-dried tomatoes (from 8.5-ounce jar), each halved
- 1/2 cup finely grated Parmesan cheese plus more for sprinkling
- 8 tablespoons olive oil, divided
- 2 tablespoons fresh lemon juice
- 1 teaspoon fish sauce (such as nam pla or nuoc nam) or 3/4 teaspoon anchovy paste
- 1 small garlic clove, pressed
- 4 large eggs
Jean-Georges' Lemongrass Chicken
By BobD
This is a good place to start experimenting with fresh spices: The pungent paste is incredibly easy to make, even t...
- 2 stalks fresh lemongrass, tender white inner bulbs only, smashed and coarsely chopped
- 2 large shallots, coarsely chopped (1/4 pound)
- 2 garlic cloves, coarsely chopped
- 1 Thai chile, chopped
- 1 tablespoon Asian fish sauce
- 4 boneless chicken breast halves, with skin (about 7 ounces each)
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
GREEN RICE
By BobD
1. Combine 1 cup of the stock or water with the spinach and cilantro in a blender, and blend at high speed until sm...
- 2 2 2 cups chicken, vegetable or garlic stock, or water
- 1 1 1 cup tightly packed baby spinach
- 1/2 1/2 1/2 cup tightly packed cilantro leaves
- to to taste
- 1 1 1 tablespoon canola oil or extra virgin olive oil
- 1/2 1/2 1/2 medium onion, finely chopped
- 2 2 2 garlic cloves, minced
- 1 1 1 cup long grain rice or basmati rice, rinsed several times with cold water
- to to taste
FENNEL & CELERY SALAD w/PARMESAN
By BobD
1. Cut fennel bulbs in quarters lengthwise, discarding outer layer if it is exceedingly tough
- 2 medium fennel bulbs, trimmed, some fronds reserved
- 3 celery ribs, trimmed
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice, more to taste
- Salt to taste
- 1/4 teaspoon black pepper, more to taste
- Freshly shaved Parmesan cheese.