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Recipes
Best Tomato Pudding
By BobLongo
In a saucepan over medium heat, stir together the water and tomato puree
- 1/2 cup water
- 1 (14.25 ounce) can tomato puree
- 3/4 cup brown sugar
- 1 tablespoon dried basil
- 1 pinch salt to taste
- 10 slices white bread, cubed
- 1/4 cup butter, melted
Meyer Lemon Relish
By BobLongo
Finely chop the lemon pulp, discarding any seeds, and transfer to a bowl
- 1 large Meyer lemonâpeeled, peel very thinly sliced
- 1 shallotâ1/2 minced, 1/2 very thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1 garlic clove, minced
- 2 tablespoons minced chives
- 1 tablespoon finely chopped parsley
- 1/2 cup extra-virgin olive oil
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
Chilaquiles with Roasted Tomatillo Salsa
By BobLongo
Special equipment: 4 individual casserole dishes To make the salsa: Preheat the broiler or oven to 550 degrees F
- 1 pound fresh tomatillos
- 3 fresh serrano chiles
- 3 garlic cloves, unpeeled
- 1 large onion, coarsely chopped
- Olive oil, as needed
- Salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves
- 1/4 cup chicken broth or more as needed
- 1/3 cup vegetable oil
- 10 corn tortillas, cut into eighths, preferably stale (spread out to dry overnight)
- 3 cups roasted Tomatillo Salsa
- Kosher salt and fresh ground black pepper
- 1/2 cup crumbled queso fresco*** or a mild feta
- 2 thin slices onion, separated into rings
- 1/2 cup Mexican crema, creme fraiche or sour cream
- 1/4 cup chopped fresh cilantro leaves, for garnish
Pastitsio - Baked Pasta with Meat and Bechamel Topping
By BobLongo
This recipe will yield about 24 servings depending upon the size of your pieces
- For the bechamel sauce:
- 1/2 1/2 1/2 cup olive oil
- 2 2 2 lbs. ground beef (or ground lamb, or a mixture of both)
- 1 1 1 large yellow onion, chopped
- 1 1 1 cup dry white wine
- 1 14 1 14 1 14 oz. can tomato puree or sauce
- 3 3 3 tbsp. chopped fresh parsley
- 1/2 1/2 1/2 tsp. ground allspice
- 1 1 1 tsp. ground cinnamon
- 1 1/2 1 1/2 1/2 cups grated Parmesan cheese (or Kefalotyri if available)
- to and freshly ground black pepper to taste
- 3 3 3 tbsp. breadcrumbs
- 1 1 1 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries. You can substitute ziti or penne
- 4 4 4 egg whites (reserve the yolks for bechamel sauce)
- 1/2 1/2 1/2 cup unsalted butter (1 stick)
- 1 1 1 cup unsalted butter (2 sticks)
- 1 1 1 cup all purpose flour
- 1 1 1 quart milk, warmed
- 8 8 8 egg yolks, beaten lightly
- pinch a pinch of ground nutmeg
Quick Ideas - Preserves
By BobLongo
Preserves • Flavor honey with spices and fruit • Pineapple cranberry sauce • Pineapple sauce • Peach butter
Spanikopita Chicken Meatballs with Spicy Cucumber and Yogurt Sauce
By BobLongo
Preheat the oven to 400 degrees F
- 1 tablespoon extra-virgin olive oil, plus some for liberal drizzling
- 1 small onion, finely chopped
- 4 cloves garlic, chopped, divided
- 2 boxes frozen chopped spinach, defrosted.
- 3/4 cup crumbled feta cheese
- 1 pound ground chicken
- 1 tablespoons grill seasoning (recommended: McCormick Montreal Seasoning)
- 1 1/2 cups Greek style plain yogurt
- 1/3 seedless cucumber, peeled and chopped
- 3 tablespoons fresh dill
- 1/2 lemon, juiced
- 1 1/2 teaspoons, 1/2 a palm full, cumin
- 1 1/2 teaspoons, 1/2 a palm full, coriander
- Salt
Lady Baltimore Cake
By BobLongo
TOTAL TIME: Prep: 30 min. + standing Bake: 20 min
- CAKE:
- 1-2/3 cups raisins, chopped
- 8 dried figs, finely chopped
- 1/2 cup brandy
- 2-1/2 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons grated orange zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1-1/3 cups buttermilk
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 large egg whites
- FROSTING:
- 2 cups butter, softened
- 6 cups confectioners' sugar, sifted
- 2 teaspoons vanilla extract
- 1/4 to 1/3 cup heavy whipping cream
- 1 cup finely chopped pecans, toasted
Sopa De Calabaza Y Manzana - Pumpkin & Apple Soup
By BobLongo
"This would be wonderful with a loaf of warm bread and a green salad
- 3 lbs pumpkin, peeled, seeded & cubed
- 4 green apples, peeled & coarsely chopped
- 1 medium yellow onion, diced
- 2 sweet peppers, seeded
- 6 cups chicken broth
- 1/2 tablespoon salt
- 1/2 tablespoon fresh ground pepper
- 1/2 teaspoon ground nutmeg
- cilantro ( to garnish)
Three Onion Parmesan Tart
By BobLongo
Yield: 10 servings Heat the oil in a saucepan, add onions and leeks and saute until golden brown, remove from the...
- Oil
- 2 Cups Onion Sliced
- 1 Cup Red Onion Sliced
- 1/2 Cup Leeks Sliced
- 1 ea 10” Tart Shell or Pie Shell Prebaked
- 1 Cup Hellmann’s/Best Foods Real Mayonnaise
- 1 Cup Parmesan Cheese Grated
- 1 ea Egg Beaten
- 1 Tbsp Chives Chopped
- 1 Tbsp Parsley Chopped
- To taste-Cracked Pepper and Kosher Salt
ITALIAN SAUSAGE & MIXED RED BEAN RISOTTO
By BobLongo
1. In, preferably, a “non-stick” soup or risotto pot warm olive oil over medium heat 2
- 2 tbsp extra-virgin olive oil, additional 1 tbsp for sautéing of beans
- 1/2 small sweet red onion, chopped
- 2 fresh sweet Italian sausage (approx 8 oz), casings removed, cut or crumbled into small pieces
- 1 1/4 cup Arborio rice
- 1/4 cup white wine, additional tsp for sautéing of beans
- 6 ounces red beans (2 ounces each of pinto, red & kidney beans) *if using dry beans, weigh out after they have been boiled
- 1 garlic clove, minced
- Pinch of savory spice
- 3 tbsp strained tomatoes (pomodoro passata)
- 4 cups warm or room temp chicken or vegetable stock
- 2 tbsp butter
- 1/2 cup grated parmesan cheese
- Salt & freshly ground pepper to taste