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Recipes
SPRING ROLLS w/HAWAIIAN SHRIMP
By BobD
Combine 1 tablespoon ginger, 1/2 teaspoon soy sauce and 1 teaspoon of the sesame oil in a large nonstick skillet ov...
- For a leaner alternative, green leaf lettuce can be used instead of egg roll wrappers. If using lettuce, follow all instructions except for frying. Chill briefly before serving.
- 2 tablespoons grated ginger
- 1 teaspoon soy sauce
- 1 tablespoon sesame oil
- 2 carrots, peeled and cut into matchsticks
- 2 ribs celery, cut into matchsticks
- 1 small onion, cut into thin strips
- 1 cup shredded red cabbage
- 20 snow peas, cut into matchsticks
- 1 small red pepper, seeded, deveined and cut into matchsticks
- 1 cup shiitake mushrooms, sliced
- 1 clove garlic, peeled and minced
- 2 cups shrimp, cleaned and diced
- 1/4 cup fresh lemon juice
- 1/4 cup rice wine vinegar
- 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup minced coriander leaves
- 1 egg, lightly beaten
- 3 tablespoons water
- 1/2 cup cornstarch
- 12 egg roll skins
Blue-Cheese-and-Walnut Dip with Waldorf Crudités
By BobD
With walnuts, mayonnaise, apples and grapes, this recipe is a riff on classic Waldorf salad
- 1 cup walnuts
- 1 cup mayonnaise
- 1 cup buttermilk
- 2 tablespoons minced shallots
- 1 tablespoon white wine vinegar
- 8 ounces blue cheese, crumbled (2 cups)
- Salt and freshly ground pepper
- Snipped chives, for garnish
Chicken Breasts with Artichoke-Olive Sauce
By BobD
Preheat the oven to 400°
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 teaspoons finely grated lemon zest
- 3 garlic cloves, minced
- 1 tablespoon chopped oregano
- One 10-ounce box frozen artichoke hearts, thawed and patted dry
- 8 pitted kalamata olives, halved
- 1/2 cup coarsely crumbled feta cheese
- Salt and freshly ground pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 2 tablespoons chopped parsley
DANDELION GREENS w/ALMOND VIN & RIC SALADA
By BobD
Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves
- 6 SERVINGS
- 1 pound tender, young dandelion greens (about 10 loosely packed cups)
- 6 tablespoons extra-virgin olive oil
- 1/4 cup sliced almonds, toasted
- 2 tablespoons red-wine vinegar
- 1 teaspoon honey
- Salt
- Freshly ground black pepper
- 1/4 pound ricotta salata, cut into shards with a vegetable peeler
GRILLED ASPARAGUS
By BobD
Prepare grill. Divide asparagus into 4 bunches
- 4 SERVINGS
- 1 1/2 lb medium asparagus (24), trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt
- SPECIAL EQUIPMENT: 8 (6-inch) wooden skewers, soaked in warm water 10 minutes
PUFFED PANCAKE W/STRAWBERRIES
By BobD
Preheat oven to 450°F. Stir strawberries and 2 tablespoons sugar in medium bowl
- Great for dessert or even for breakfast, this light, baked pancake puffs up like a soufflé. Make sure your guests see it before you cut it into wedges.
- 1 pound small strawberries, hulled, sliced (about 1 2/3 cups)
- 2 tablespoons powdered sugar plus additional for dusting
- 3 tablespoons unsalted butter
- 3/4 cup whole milk, room temperature
- 3 large eggs, room temperature
- 3/4 cup all purpose flour
- Pinch of salt
- Lemon wedges
PEAS, MINT & PARMESAN CROSTINI
By BobD
Grill 12 slices bread and rub with garlic clove
- 12 slices of baguette bread
- 1/2 garlic clove
- 1 cup fresh or frozen peas, thawed
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- Shaved Parmesan
- Torn mint
- A few drops of balsamic vinegar
GARLIC SOUP w/POTATOES & BROCCOLI
By BobD
1. Bring the water or stock to a simmer in a large saucepan or soup pot
- 7 cups water, chicken stock, or vegetable stock
- 4 plump garlic cloves, minced or put through a press
- A bouquet garni made with a bay leaf and a few sprigs each parsley and thyme, tied together
- Salt and freshly ground pepper to taste
- 3/4 pound Yukon gold or white rose potatoes, peeled if desired and cut in 1/2-inch dice
- 1/2 pound broccoli florets, broken up into small flowers
- 2 eggs, beaten
- 2 tablespoons chopped flat-leaf parsley
- 2 to 3 tablespoons freshly grated Parmesan
Grilled Vegetables with Walnut Dressing
By BobD
Preheat the oven to 350°
- 2 zucchini, sliced diagonally 1/3 inch thick
- 1/2 pound shiitake mushrooms, stemmed
- 1/2 pound thick asparagus, peeled
- 1 red onion, sliced 1/3 inch thick
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground black pepper
- 1 cup walnuts
- 1 small shallot, very finely chopped
- 1 teaspoon thyme leaves
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon finely grated lemon zest
FARFALLE w/CHIX, TOMS, CARM ON & GOAT CHEESE
By BobD
Heat oil in heavy large skillet over mediumhigh heat
- 4 SERVINGS
- 2 tablespoons olive oil
- 2 large red onions, thinly sliced
- 2 tablespoons Sherry wine vinegar
- 1 teaspoon sugar
- 8 ounces farfalle
- 1 cup dry white wine
- 1 cup low-salt chicken broth
- 6 heirloom tomatoes, cored, chopped (about 5 cups)
- 2 cups shredded cooked chicken (from 1/2 rotisserie chicken)
- 1/2 cup thinly sliced basil leaves
- 2 tablespoons chopped fresh marjoram
- 3 cups baby spinach
- 3 ounces soft fresh goat cheese, crumbled