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Recipes
SOFT MUSTARD MOLASSES COOKIES
By BobD
Preheat oven to 350F with rack in middle
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 cup packed dark brown sugar
- 1 large egg at room temperature 30 minutes
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup mild molasses
- 1/3 cup sour cream
- Coarse sanding sugar for sprinkling (optional)
OVEN STEAMED SALMON w/SAUTEED MUSHROOMS
By BobD
1. Preheat the oven to 300F
- Steaming salmon above a pan of water in a low oven results in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
- 1 salmon fillet (1/2-pound), or 2 12-ounce fillets
- 2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
- Salt and freshly ground pepper
- 1 pound white or cremini mushrooms, rinsed briefly and wiped dry
- 2 tablespoons extra-virgin olive oil
- 2 shallots, minced
- 2 to 4 garlic cloves (to taste), minced
- 2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
- 1/4 cup dry white wine, such as sauvignon blanc
GRILLED BABY ARTICHOKES w/CAPERS & MINT
By BobD
Make sauce: Stir together all sauce ingredients with pepper to taste
- For artichokes:
- 6 SERVINGS
- Tossing hot vegetables with vinaigrette is the best way to get them to soak it up, and artichokes straight off the grill are no exception.
- 1/2 cup extra-virgin olive oil
- 6 flat anchovy fillets, drained, patted dry, and minced
- 2 1/2 tablespoons drained capers, rinsed and finely chopped
- 1/4 cup finely chopped mint
- 1 tablespoon white-wine vinegar
- 1 tablespoon fresh lemon juice
- 12 baby artichokes (3 1/2 by 2 inches; see cook's note, below; 1/2 pound total)
- 2 tablespoons olive oil
ASPARAGUS W/DRIED MORELS & TARRAGON
By BobD
Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes
- 1/4 to 1/2 ounce dried morels or porcinis, or a combination
- 1/4 cup ( 1/2 stick) butter
- 1/2 cup chopped shallots
- 1 pound fresh shiitake or white button mushrooms or a combination, cleaned, trimmed and sliced
- 1 to 1 1/2 pounds asparagus, trimmed, cut into 1 1/2 -inch lengths
- 1/4 cup heavy cream
- 1 teaspoon chopped fresh tarragon or 1 tablespoon chopped fresh chervil
- Salt and pepper to taste.
15 MIN HERBED FRIED CHICKEN
By BobD
1. In a blender or the container of a food processor, combine onion, herbs and tahini
- 1 medium onion, roughly chopped
- 1 to 2 tablespoons mixed fresh herbs, like tarragon and sage
- 2 tablespoons tahini or peanut butter
- 1/4 cup olive oil, more for frying
- Flour for dredging
- 6 boneless, skinless chicken thighs or 4 half-breasts
- Chopped fresh parsley leaves for garnish
- Lemon wedges for serving.
Wild Mushroom and Goat Cheese Omelets
By BobD
The idea for this creamy-tangy omelet comes from a fish dish often on the dinner menu at Grace Restaurant that incl...
- 6 tablespoons unsalted butter
- 3/4 pound shiitake mushrooms, stems discarded and caps thickly sliced
- 3 medium shallots, very finely chopped
- 6 ounces pea shoots
- Salt and freshly ground pepper
- 1 1/2dozen large eggs
- 8 ounces fresh goat cheese, crumbled
BLACK BEAN & CHEVRE QUESADILLAS
By BobD
In a microwave: Place a corn tortilla on a plate
- 2 corn tortillas
- 1/3 cup cooked black beans
- 1 ounce crumbled goat cheese (1/4 cup)
- 1/4 roasted red bell pepper or 1/2 roasted piquilo pepper, cut in strips
- Salsa for serving (optional)
SEMI CLASSIC HUNTER SAUCE
By BobD
Seed the tomatoes, reserving juices
- 5 whole canned tomatoes
- 4 cups good beef stock, preferably homemade
- 1 1/2 cups dry white wine
- 1 onion, coarsely chopped
- 2 stalks celery, coarsely chopped
- 2 carrots, peeled and coarsely chopped
- 8 to 10 whole black peppercorns
- 1 bay leaf
- 1 teaspoon wild mushroom powder (optional - see note)
- 1/2 pound mushrooms, wiped clean, stems removed
- 4 tablespoons ( 1/2 stick) unsalted butter
- 2 tablespoons Cognac or brandy
- 1 tablespoon extra-virgin olive oil
- 4 to 5 shallots, peeled and finely chopped
- 2 teaspoons finely chopped fresh sage, or 1/2 teaspoon dried
- 2 tablespoons flour
- Salt and freshly ground black pepper to taste
SAGE CRACKERS
By BobD
When just combined, roll as thinly as possible, score into squares, sprinkle with salt and bake at 400 degrees unti...
- Pulse 1 cup flour, 1 teaspoon salt, 1/2 cup Parmesan and 4 tablespoons cold butter in a food processor. Add 1/4 cup cream and 1 tablespoon finely chopped sage.
BRAISED TURKEY
By BobD
1. In a large skillet over medium heat, heat olive oil
- 2 tablespoons olive oil
- 1 pound Italian sausage, cut into 2-inch pieces
- 1/4 pound pancetta, guanciale or not-too-smoky bacon, cut into
- 1/2 -inch dice
- 4 turkey thighs
- Salt and black pepper
- 1 turkey breast, boned to yield 2 halves
- 1 ounce (more or less) dried porcini or other mushrooms
- 1/2 pound carrots, peeled and diced
- 1/2 pound celery, trimmed and diced
- 1 large onion, sliced
- Several sage leaves or sprigs of thyme or rosemary
- 1/2 pound shiitake or other mushrooms, sliced
- Stock or water as needed
- Chopped fresh parsley leaves for garnish.