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Recipes
PORTUGUESE KALE SOUP
By BobD
Heat 1 tablespoon oil in a 5-quart heavy pot over medium-high heat until it shimmers, then brown sausage, stirring ...
- 1/4 cup extra-virgin olive oil, divided
- 1/2 pound chouriço or linguiça (smoked Portuguese sausages) or kielbasa, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 pound russet (baking) potatoes, peeled and cut into 1-inch pieces
- 6 cups water
- 1 pound kale, stems and center ribs discarded and leaves very thinly sliced
- Accompaniment: piri-piri sauce or other hot sauce
RED BEANS & RICE
By BobD
1. Heat the oil in a large, heavy saucepan or skillet over medium heat, and add the onion
- 1 1 1 tablespoon canola oil or extra virgin olive oil
- 1/2 1/2 1/2 medium onion, thinly sliced across the grain
- 2 2 2 garlic cloves, minced
- 2 2 2 cups cooked medium- or long-grain white rice, or brown basmati rice
- 1 1/2 1 1/2 1/2 cups cooked black beans with about 1/2 cup of their cooking liquid
- to to taste
BLT Bread Salad
By BobD
Preheat the oven to 250°
- 3 3/4-inch-thick slices of rustic white bread (4 cups)
- 3 ounces soft silken tofu
- 1/4 cup basil leaves
- 2 tablespoons canola oil
- 1 tablespoon Champagne vinegar
- 1/2 small shallot coarsely chopped
- Kosher salt and freshly ground black pepper
- 4 slices of bacon cut crosswise into 1/2-inch strips (4 ounces)
- 1 head butter lettuce torn into bite-size pieces (about 5 cups)
- 1 cup red cherry tomatoes halved
- 1 cup yellow pear tomatoes halved
MUSHROOM STUFFED TOMATOES
By BobD
In a 10-inch quiche dish, combine butter, olive oil, shallots, garlic and salt
- 2 tablespoons unsalted butter
- 2 tablespoons fruity olive oil
- 1/3 cup shallots, peeled and thinly sliced (4 to 6 shallots)
- 4 medium cloves garlic, peeled, minced and mashed
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 6 large ripe tomatoes or 10 small ones (about 3 pounds)
- 3/4 pound chanterelles, cleaned, trimmed and sliced 1/2-inch thick
- 1 teaspoon fresh marjoram leaves
- 2 teaspoons fresh thyme
- 1/3 cup orzo pasta
- 1/4 cup fresh Italian parsley, minced
- 4 ounces mozzarella, cut into 1/4-inch cubes
ZUCCHINI & CARROT FRITTERS w/MINT & YOGURT
By BobD
1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2...
- 1 cup all-purpose flour, more as needed
- 1 teaspoon baking powder
- 1 teaspoon ground coriander
- 3/4 teaspoon kosher salt, more for serving
- 1 cup milk, more as needed
- 1 large egg
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon pepper
- 2 large carrots, grated (about 1 1/2 cups)
- 1 large zucchini, grated (about 2 cups)
- 2 scallions, finely chopped
- 1 garlic clove, finely chopped
- 1/2 cup plain yogurt
- 1 tablespoon chopped mint
- 1 tablespoon extra virgin olive oil
- Olive oil, for frying.
VEGGIES BRAISED PEAS AND FAVA
By BobD
In a large, heavy casserole with a tight-fitting lid, heat the olive oil over medium heat
- Makes 6 servings
- 3 tablespoons extra virgin olive oil
- 1 cup chopped scallions (white and tender parts; about 6 scallions)
- 1/2 cup chopped onions
- 2-1/2 pounds fresh peas in the pod, shelled
- 1-1/4 pounds fresh fava beans in the pod, shelled, blanched, and peeled
- 1 cup finely diced zucchini
- 1/2 teaspoon peperoncino (crushed red pepper)
- Salt
- 2 cups thinly shredded romaine leaves
- 1 tablespoon finely shredded fresh mint leaves
ROASTED MUSHROOMS w/BALSAMIC
By BobD
Preheat oven to 400F/200C or heat gas or charcoal grill to medium high
- Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar
- (Makes 4 side-dish servings
- 1 lb. mushrooms (I used brown Crimini mushrooms)
- 2 T + 1 tsp. olive oil
- salt and fresh ground black pepper to taste
- 1 T finely minced garlic
- 1 T balsamic vinegar
- 2 T finely chopped fresh thyme leaves
- 1 T chopped fresh parsley (optional, for garnish)
MUSHROOM & ALMOND PATE
By BobD
Heat the butter in a large pan
- 3 tablespoons unsalted butter
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3/4 pound mushrooms, chopped
- 1/2 teaspoon thyme
- 1 cup almonds, toasted
- 2 tablespoons olive oil
- 1/4 cup balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
MAPLE BRAISED BUTTERNUT SQUASH w/THYME
By BobD
Melt butter in heavy large deep skillet over high heat
- 6 tablespoons (3/4 stick) butter
- 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
- 1 1/4 cups low-salt chicken broth
- 1/3 cup pure maple syrup
- 1 tablespoon minced fresh thyme
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon (or more) black pepper
Warm Potato Salad with Pancetta and Brown Butter Dressing
By BobD
Inspiring Idea Gabriel Rucker of Le Pigeon in Portland, Oregon, uses nutty brown butter instead of oil in a warm vi...
- Salt
- 2 pounds fingerling potatoes, sliced 1/2 inch thick
- 4 tablespoons unsalted butter
- 3 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1 shallot, minced
- One 2-inch rosemary sprig
- 2 tablespoons sherry vinegar
- 1 tablespoon grainy mustard
- Freshly ground pepper
- 2 tablespoons snipped chives