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Recipes
PORTABELLA STEM OMELET
By BobD
Cook shallot in 2 Tbsp butter with 1/4 tsp salt and 1/8 tsp pepper in a 10-inch nonstick skillet over medium heat, ...
- 2 SERVINGS
- 1 large shallot, thinly sliced
- 3 tablespoons unsalted butter, divided
- 8 portabella mushroom stems, thinly sliced (about 1 1/2 cups)
- 1 tablespoon chopped tarragon
- 5 large eggs
- 1/2 cup coarsely grated Gruyere
Mushroom Syrup
By BobD
In a large skillet, heat the oil until shimmering
- 4 tablespoons grapeseed oil
- 14 ounces shiitake stems (from 2 pounds shiitake mushrooms), chopped
- 3 cups water
- 3 cups low-sodium chicken broth
Lidia's Marinated Winter Squash
By BobD
Squash is becoming ever more popular, and I love cooking with it and its fabulous flavor as well
- 1 cup apple cider vinegar or white vinegar
- 1 tablespoon sugar
- 1/2 teaspoon coarse sea salt or kosher salt, or more to taste
- 6 garlic cloves, peeled and sliced
- 1 tablespoon extra-virgin olive oil
- 2-pound butternut squash
- 1 cup vegetable oil
- 10-20 fresh basil leaves
SWISS CHARD LASAGNA
By BobD
1. Bring a large pot of generously salted water to a boil while you prepare the chard
- 1 generous bunch Swiss chard (about 1 1/2 pounds)
- Salt
- 1/2 pound regular or no-boil lasagna noodles
- 2 tablespoons plus 1 teaspoon extra virgin olive oil
- 2 large garlic cloves, minced or pressed
- 2 pounds fresh tomatoes, peeled, seeded and diced, or 1 (28-ounce) can chopped tomatoes, with juice
- Pinch of sugar
- 1 large basil sprig
- Freshly ground pepper
- 1/2 cup fresh ricotta cheese
- 1/3 to 1/2 cup freshly grated Parmesan
POTATO GNOCCHI
By BobD
Put the potatoes, whole and skin-on, in a large pot with cold water covering them by at least 2-inches
- Recommended equipment:
- Use this versatile dough to make small gnocchi with the familiar ridged shape, or in the following recipes for stuffed offelle and prune gnocchi.
- With all dishes using potato dough, keep several time factors in mind to get the best results. First, allow the cooked potatoes to air-dry thoroughly before you mix the dough-2 hours or even longer if
- Second, because potato dough is best when freshly mixed and cannot sit around, plan to shape the dough into gnocchi and cook them right away (or freeze them). If you are making stuffed gnocchi or offe
- Makes about 1 1/2 pounds dough, enough for 6 servings of gnocchi in different shapes
- 1 1/2 pounds baking potatoes (all the same size)
- 3/4 teaspoon salt
- 2 large eggs, beaten well
- 1 1/2 cups all-purpose flour plus more for working with the dough
- · A potato ricer or vegetable mill with medium disk
SYRIAN PRUNES
By BobD
Stuff the prunes with the walnut halves
- 12 oz. pitted prunes
- 1/2 cup walnut halves
- 2 tbsp. butter
- 1 cup sweet red wine
- 1 tbsp. Pomegranate syrup
- Juice of 1/2 lemon
VEGGIES BAKED FENNEL w/PROSCIUTTO
By BobD
Bring 4 quarts of water to a boil in a large pot
- Recommended Equipment:
- Serves 6
- Finocchi alla Parmigiana con Prosciutto
- 2- 1/2 pounds fresh fennel, trimmed and cut into wedges
- 3 ounces thinly sliced prosciutto (preferably di Parma or di San Daniele)
- 1/3 cup melted butter
- 1/2 teaspoon coarse sea salt or kosher salt
- Freshly ground black pepper to taste
- 1 cup freshly grated Grana Padano or Parmigiano- Reggiano
- A 9-by-13-inch baking dish or shallow casserole
Trenette with Pesto, Beans and Potatoes
By BobD
In a food processor, pulse the basil leaves with the pine nuts and garlic until a paste forms
- 2 cups packed basil leaves
- 3 tablespoons Italian pine nuts
- 1 garlic clove, crushed
- 1/2 cup extra-virgin olive oil
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Kosher salt and freshly ground pepper
- 3/4 pound baby red potatoes
- 3/4 pound haricots verts
- 1 pound trenette pasta or linguine fini
FETTUCCINE w/MUSHROOM RAGU
By BobD
1. Heat 2 tablespoons oil in a large skillet
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic, slivered
- 1/2 cup chopped onion
- 1 pound cremini mushrooms, very finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon black olive paste (tapenade)
- 1/3 cup dry red wine
- 1 tablespoon minced fresh oregano, or 1 teaspoon dried
- Salt and freshly ground black pepper
- 12 ounces fresh fettuccine
- Grated pecorino, for serving.
Cabbage-and-Mushroom Toasts
By BobD
You'll need a knife and fork for these hearty, luscious toasts from chef Steven Satterfield
- 1/4 cup dried porcini mushrooms
- 4 tablespoons unsalted butter
- 1/2 pound fresh shiitake mushrooms, stemmed and caps thinly sliced
- Salt and freshly ground pepper
- 1 shallot, minced
- 1 garlic clove, minced
- 4 cups finely shredded green cabbage
- 1/4 cup heavy cream
- 2 tablespoons chopped tarragon leaves
- Eight 1/2-inch-thick slices of peasant bread
- Extra-virgin olive oil, for brushing