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Recipes
FRESH MUSHROOM BISQUE
By BobD
Combine the domestic mushrooms, 6 scallions, thyme, Sherry, broth, salt and pepper in a saucepan
- 1 1/2 pounds mushrooms, cleaned, trimmed and minced
- 12 scallions, rinsed and minced
- 1 teaspoon fresh thyme leaves
- 1/2 cup dry Sherry
- 1 1/2 quarts chicken or vegetable broth, homemade or low-sodium canned
- 1/2 teaspoon salt, plus more to taste
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon olive oil
- 1/4 pound fresh shiitake mushrooms, cleaned, trimmed and sliced
- 2 tablespoons Dijon mustard
- 1 cup low-fat yogurt
Almond-Crusted Chicken Wings
By BobD
Andy Nusser says these wings, coated with crunchy chopped almonds, are a favorite Casa Mono staff meal
- 1/3 cup plus 1/4 cup extra-virgin olive oil
- 1 tablespoon sweet paprika
- 1 teaspoon ground cumin
- 3/4 teaspoon cayenne pepper
- 3 garlic cloves, crushed
- 2 1/2 tablespoons sherry vinegar
- Salt and freshly ground pepper
- 2 1/2 pounds chicken wings
- 3/4 cup very coarsely chopped natural almonds
- 1/4 cup mayonnaise
- Zest and juice from 1 lemon
Lidia's Swiss Chard Potatoes
By BobD
Swiss chard has only recently become a popular vegetable in the US, but I grew up on it and loved it, and this was ...
- 2 pounds Swiss chard
- 4 quarts salted water
- 3 medium Idaho potatoes, peeled and cut crosswise into 4 pieces
- 1/4 cup extra-virgin olive oil
- 4 cloves garlic, crushed and peeled
- salt and freshly ground black pepper
Spice-Rubbed T-Bone Steaks
By BobD
Light a grill. In a small bowl, mix the ancho chile powder, cumin, paprika and garlic powder with 1 tablespoon of s...
- 2 teaspoons ancho chile powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon hot paprika
- 1 teaspoon garlic powder
- Kosher salt and freshly ground pepper
- 2 T-bone steaks, cut 1 inch thick (3 1/4 pounds total), at room temperature
QUINOA & SQUASH GRATIN
By BobD
1. Preheat the oven to 375 degrees
- 1 tablespoon extra virgin olive oil
- 1 medium onion, chopped
- Salt to taste
- 2 to 3 garlic cloves (to taste), minced
- 1 1/2 pounds summer squash, diced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped fresh rosemary
- Freshly ground pepper to taste
- 3 large eggs
- 1 cup cooked quinoa
- 1/2 cup grated Gruyère cheese (2 ounces)
SHU MAI STYLE BURGERS
By BobD
If grilling or broiling, heat should be medium-high and rack about 4 inches from fire
- 8 SERVINGS
- 1/2 pound shrimp, peeled
- 2 medium cloves garlic
- 1 1/2 pounds boneless pork shoulder, with the fat, cut into 1-inch cubes
- 2 teaspoons soy sauce
- 1/4 cup chopped scallion plus more for garnish
- 1/4 cup chopped cilantro plus more for garnish
- 1 small fresh chili, seeded and minced
- 1 tablespoon minced fresh ginger
- Salt and freshly ground black pepper to taste
- Shredded cabbage and pickled pepper, to garnish (optional).
PURSLANE SALAD w/MUSHROOMS & OLIVES
By BobD
1. Combine the purslane, mushrooms, celery, celery leaves, walnuts, olives and feta in a large salad bowl
- 1 generous bunch purslane, thick stems cut away (about 4 cups), washed and dried
- 6 medium-size cremini or white mushrooms, wiped clean, trimmed and sliced
- 1/3 cup thinly sliced celery (from the heart of the celery)
- 1 tablespoon minced celery leaves
- 1/4 cup broken walnuts
- 12 kalamata olives, pitted and halved (optional)
- 1/4 cup crumbled feta (1 ounce)
- 1 tablespoon red wine vinegar, white wine vinegar, or sherry vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, green shoot removed, minced or pureed
- Salt to taste
- 1/3 cup olive oil
- freshly ground pepper
SMASHED POTATOES w/CABBAGE
By BobD
1. Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil
- 2 pounds red potatoes, scrubbed
- Salt
- 1 pound cabbage (1/2 medium cabbage), quartered, cored and cut in thin shreds across the grain
- 2 tablespoons unsalted butter or extra virgin olive oil
- 2 heaped tablespoons chopped scallions (about 3 scallions)
- 2/3 cup low-fat milk (more as needed)
- Freshly ground pepper
- 2 tablespoons minced chives
SEARED SALMON w/WHITE BEANS & FENNEL
By BobD
Heat 1 teaspoon oil in a large nonstick skillet over medium heat
- 3 teaspoons extra-virgin olive oil, divided
- 1 small bulb fennel, halved, cored and thinly sliced, plus 1 tablespoon chopped fennel fronds
- 1 15-ounce can white beans, rinsed
- 1 medium tomato, diced
- 1/4 cup dry white wine
- 1 1/2 teaspoons Dijon mustard
- 1/4 teaspoon freshly ground pepper, divided
- 1 teaspoon fennel seed
- 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
Quinoa Salad with Grilled Scallions, Favas and Dates
By BobD
In a small saucepan, cover the quinoa with the water and bring to a boil
- 1 cup red quinoa, rinsed
- 2 cups water
- 8 soft Medjool dates, pitted
- 2 tablespoons sherry vinegar
- Salt
- 1 pound fava beans in the pod
- Finely grated zest and juice of 1 lemon
- 1/3 cup extra-virgin olive oil
- Freshly ground pepper
- 12 scallions
- 6 stalks of green garlic or baby leeks
- 2 tablespoons chopped mint
- 1 cup small sorrel or arugula leaves