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Recipes
RED SNAPPER IN ACQUA PAZZA
By BobD
Arrange snapper fillets in single layer in large nonstick skillet
- 4 SERVINGS
- 4 5-ounce red snapper fillets
- 1/3 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups chopped tomatoes
- 2 tablespoons olive oil (preferably extra-virgin)
- 1 1/2 teaspoons drained capers
- Fresh Italian parsley, chopped
GREEK MARINATED FRIED CHICKEN
By BobD
Wash the chicken and pat dry
- 4 + SERVINGS
- Although the method is very similar to the classic marinated and fried chickens of France, the marinade here has a particularly Greek aroma with its oregano, juniper berries, and coriander seeds.
- 1 frying chicken, weighing no more than 3 pounds, skinned and cut up for frying
- 1/4 cup extra virgin olive oil
- 1/2 cup freshly squeezed lemon juice
- 1/2 cup dry white wine
- 2 large garlic cloves, minced
- 1 small onion, thinly sliced
- 1 bay leaf, crumbled if dried, chopped if fresh
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried 6 juniper berries, crushed
- 6 coriander seeds, crushed
- Black pepper
- Salt
- 1 cup all-purpose flour
- Olive or peanut oil (or a combination), for frying
- Parsley or fresh oregano sprigs and 1 1emon cut into wedges, for garnish
- The marinade is also lovely on grilled chicken.
PLUM SOUP w/HONEYDEW TARRAGON ICE
By BobD
MAKE HONEYDEW ICE: Bring water and sugar to a simmer, stirring until sugar is dissolved
- 4 SERVINGS
- 2 cups water
- 1 cup sugar
- 1/3 cup packed fresh tarragon sprigs, crushed
- 2 cups (1-inch cubes) peeled seeded honeydew melon
- 2 lb chilled firm-ripe red or black plums, halved and pitted
- 2 teaspoons fresh lime juice, or to taste
- SPECIAL EQUIPMENT: an ice cream maker
Indian Barbecue Chicken
By BobD
For this sweet and tangy chicken, Marcie Turney blends tamarind and other Indian flavors into her molasses barbecue...
- Vegetable oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 3 tablespoons fresh ginger, minced
- 1 cup ketchup
- 1/3 cup distilled white vinegar
- 1/3 cup tamarind puree (see Note)
- 1/3 cup unsulphured molasses
- Pinch of sugar
- 3 tablespoons whole-grain mustard
- 1/4 teaspoon cayenne pepper
- 2 teaspoons garam masala
- Salt and freshly ground black pepper
- Four 6-ounce skinless, boneless chicken breast halves
FRENCH TOAST CASSEROLE
By BobD
Place bread cubes in a greased 13-in
- For the Topping:
- 12 SERVINGS
- 1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
- 8 eggs
- 3 cups milk
- 4 teaspoons sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt, optional
- 2 tablespoons butter or margarine, cubed
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Maple syrup
RISOTTO w/WINTER SQUASH & COLLARD GREENS
By BobD
1. Preheat the oven to 425 degrees
- Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.
- 1 1/2 pounds winter squash, such as butternut, banana or hubbard, peeled, seeded and cut in 1/2 inch dice (about 2 cups diced squash)
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 bunch collard greens, about 1 pound, stemmed and washed
- 2 quarts chicken or vegetable stock, or 1 quart chicken or vegetable broth and 1 quart water
- 1 small or 1/2 medium onion
- 2 large garlic cloves, green shoots removed, minced
- 1 1/2 cups arborio or carnaroli rice
- 1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
- Pinch of saffron (optional)
- 1/2 cup freshly grated Parmesan cheese (2 ounces)
- 3 to 4 tablespoons chopped flat-leaf parsley
HUMMINGBIRD CAKE
By BobD
Place all ingredients into a large mixing bowl and mix by hand until well incorporated
- 3 cups all purpose flour
- 2 cups sugar
- 1 20oz can crushed canned pineapple, undrained
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 3 large eggs
- 1/2 cup applesauce
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 cup chopped pecans, lightly toasted
- 1 cup finely shredded coconut, lightly toasted
STRAWBERRY MASCARPONE TART w/PORT GLAZE
By BobD
MAKE TART SHELL: Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blende...
- 8 SERVINGS
- FOR TART SHELL
- 1 1/4 cups all-purpose flour
- 3 tablespoons granulated sugar
- Rounded 1/4 tsp salt
- 7 tablespoons unsalted butter, cut into 1/2-inch pieces
- 1 large egg yolk
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon juice
- 3 tablespoons cold water
- FOR FILLING
- 1 1/2 lb strawberries (about 1 1/2 qt), trimmed and halved lengthwise
- 1/3 cup granulated sugar
- 3/4 cup ruby Port
- 1 lb mascarpone (about 2 cups)
- 1/4 cup confectioners sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 3/4 teaspoon pure vanilla extract
- EQUIPMENT: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans
HAM & RICE CROQUETTES
By BobD
Stir together rice, ham, cheese, 1 egg, and 1/4 tsp pepper
- 8 PIECES
- This classic dish-similar to Italian arancini-is easy to make, yet attractive enough to serve at a party.
- 2 cups cooked white rice, cooled
- 3/4 cup finely chopped cooked ham (about 1/4 lb)
- 1/3 cup grated parmesan
- 2 large eggs, divided
- 1/2 cup plain dry bread crumbs
- 3 About 3 cups vegetable oil
- EQUIPMENT: A DEEP-FAT THERMOMETER
Jean-Georges' Caramelized Endives with Apples
By BobD
Carefully tuck 6 apple slices between the leaves in each endive half
- 1 Granny Smith apple—peeled, halved, cored and sliced 1/16 inch thick on a mandoline
- 4 Belgian endives, halved lengthwise
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- Salt and freshly ground pepper
- 1/2 cup water