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Recipes
VEGGIES BAKED ONIONS AQUAVIVA
By BobD
Preheat the oven to 400° with a rack in the center
- Recommended equipment:
- Cipolotto di Acquaviva Cipolotto di Acquaviva, small sweet onions baked with a sprinkle of bread crumbs
- To make these at home, buy any of the sweet onions in the market—such as Vidalia, Walla Walla or Maui—preferably small, flattish ones, about 2 ounces each. Serve 3 or 4 baked onion halves as an appeti
- Serves 6
- 1/2 cup extra-virgin olive oil or as needed
- 1-1/2 pounds small sweet onions, preferably flat, about 3-inches wide and 1-inch high
- 1/2 cup dried bread crumbs
- 1/2 teaspoon coarse sea salt or kosher salt
- I tablespoon fresh thyme leaves, chopped
- · A large rimmed baking sheet such as a half-sheet pan (12- by 18-inches)
WHITE PIZZA w/GOAT CHEESE
By BobD
For crust: Pour 3/4 cup water into large bowl
- Crust:
- 3/4 cup warm water (105 to 115 degrees)
- 1 1/2 tsp. dry yeast (from 1 envelope)
- 1 tbsp. extra-virgin olive oil
- 1 tsp. salt
- 1 3/4 cups (about) unbleached all purpose flour
- Seasoned oil:
- 2 tbsp. extra-virgin olive oil
- 1 large garlic clove, minced
- 1/4 tsp. dried crushed red pepper
- Topping:
- 1 bunch Swiss chard (about 10 oz.), white ribs cut away
- 2 tbsp. extra-virgin olive oil
- 1 large garlic clove, minced
- Yellow cornmeal
- 8 oz. whole-milk mozzarella cheese, coarsely grated
- 4 oz. soft fresh goat cheese, crumbled (about 1 cup)
ZITI w/ZUCCHINI & TOMATOES
By BobD
1. Bring a large pot of water to a boil and salt it
- 1/4 cup extra virgin olive oil
- 5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
- 1 large onion, chopped
- 2 or 3 sprigs thyme
- 2 tomatoes, in wedges or roughly chopped, with their juice
- 1/2 pound cut pasta, like ziti or penne
- Freshly grated Parmesan or freshly chopped parsley for garnish.
SPICE CRSTD SALMON w/GINER-CILANTRO YOGURT
By BobD
Mix yogurt, cilantro, 1 teaspoon lime juice, 1 teaspoon oil, ginger, and garlic in small bowl
- 1/2 cup plain yogurt
- 2 tablespoons chopped fresh cilantro
- 3 teaspoons fresh lime juice, divided
- 3 teaspoons olive oil, divided
- 1 teaspoon minced peeled fresh ginger
- 1 garlic clove, pressed
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 4 6-ounce salmon fillets with skin
- Lime wedges
Jean Georges' Poached Eggs with Parm & Smkd Salmon Toasts
By BobD
Dipping a crispy toast finger (the French call it a mouillette) in a soft egg yolk has to be one of life's great pl...
- Four 1/2-inch-thick slices of sourdough bread, each slice cut into four 4-by-1/2-inch rectangles
- Extra-virgin olive oil, for brushing
- 1/4 cup freshly grated Parmesan
- 2 ounces thinly sliced smoked salmon, cut into 8 long strips
- 4 large eggs
Chilled Zucchini Soup with Purslane
By BobD
Alain Coumont's cool vegan soup gets its creaminess from pureed zucchini, sautéed onion and garlic
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small onion, thinly sliced
- 2 garlic cloves, thinly sliced
- 1 teaspoon thyme leaves
- 1 bay leaf
- 8 small zucchini (3 pounds), thinly sliced, plus long zucchini shavings for garnish
- Kosher salt
- 3 cups water
- 2 tablespoons finely shredded basil
- 2 cups ice
- Freshly ground pepper
- 2 cups purslane or baby arugula
Roasted Peppers with Leeks
By BobD
This recipe calls for sweet bell peppers, but it's also terrific with Gypsy peppers, a slender variety that comes i...
- 3 red bell peppers
- 3 yellow bell peppers
- 2 medium leeks, white and tender green parts only, sliced crosswise 1/4 inch thick
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Salt
QUAIL w/TOAST & LIVER
By BobD
If necessary, remove the feet and neck from the quails
- 8 quails
- 8 large cloves garlic, peeled and minced
- 2 teaspoons dried thyme
- 2 teaspoons dried savory
- 2 teaspoons dried oregano
- Salt and freshly ground black pepper to taste
- 3 tablespoons olive oil
- 1/2 pound chicken livers, or a mix of chicken and quail livers
- 1 tablespoon heavy cream
- A few gratings whole nutmeg
- 8 slices peasant loaf, about 4 inches in diameter, lightly toasted
LIDIA'S ASPARAGUS FRITTATA
By BobD
Put oil in 8- or 10-inch skillet over medium heat; when oil is hot, add asparagus and scallions, with some salt and...
- 3 tablespoons extra virgin olive oil
- 1/2 pound wild or very thin asparagus, trimmed and cut into 2-inch lengths
- 1/4 pound scallions, trimmed and cut into 2-inch lengths
- Salt and freshly ground black pepper
- 5 eggs.
BAKED SWORDFISH w/OLIVE RELISH
By BobD
Combine all olives, roasted peppers, parsley, minced anchovies, capers, vinegar and garlic in small bowl
- 4 SERVINGS
- 1/3 cup chopped pitted green brine-cured olives (such as Greek or Italian)
- 1/3 cup chopped pitted black brine-cured olives (such as Kalamata)
- 1/4 cup chopped roasted red peppers from jar
- 1 tablespoon minced fresh parsley
- 2 anchovy fillets, minced
- 2 teaspoons drained capers
- 1 teaspoon red wine vinegar
- 1 large garlic clove, minced
- 3 tablespoons olive oil
- 4 6-ounce swordfish steaks (about 3/4 inch thick)