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Recipes
TUSCAN BEANS IN TOMATO RAGU
By BobD
Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks’ note, below), then drain
- 1 pounds dried cannellini or Great Northern beans, picked over and rinsed
- 2 pints grape tomatoes (about 1 pound)
- 1 small onion, finely chopped
- 1 celery rib, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 3 thyme sprigs
- 1 teaspoon sugar
- 1/2 cup grated Parmigiano-Reggiano
- Accompaniment: crusty bread
SALMON CANNELLONI w/LEMON CREAM SAUCE
By BobD
Make crespelle: Blend together eggs, water, flour, and salt in a blender until smooth
- For crespelle:
- Wrapping salmon fillets in crespelle (crepe like pasta) infused with fresh tarragon brings a mild herbal flavor to the fish and keeps the fillets moist. A lemon sauce adds another layer of sophistication.
- 2 large eggs
- 2/3 cup water
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon finely chopped fresh tarragon
- 3 tablespoons unsalted butter, melted
- For sauce:
- 2 tablespoons unsalted butter, cut into pieces
- 2 tablespoons all-purpose flour
- 1 (8-ounce) bottle clam juice
- 1/3 cup water
- 1/4 cup heavy cream
- 2 teaspoons finely grated fresh lemon zest
- 1/4 teaspoon black pepper
- For salmon cannelloni:
- 2 tablespoons unsalted butter, softened
- 1 shallot, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 (5-ounce) center-cut pieces salmon fillet (preferably wild; 1 inch thick), skin and little bones discarded
MADELEINES
By BobD
Preheat oven to 375F. Generously butter and flour pan for large madeleines (about 3 x 1 1/4 inches)
- This cookie launched a thousand memoriesand a literary masterpiece for Marcel Proust. The group enjoys madeleines with tea, just as the narrator did in Swann's Way.
- 2 large eggs
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon grated lemon peel
- Pinch of salt
- 1 cup all purpose flour
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
- Powdered sugar
BAKED ACORN SQUASH w/WNT OIL & MAPLE SYRUP
By BobD
1. Preheat the oven to 350 degrees
- Acorn squash has a mild flavor and goes well with sweet and nutty seasonings. This makes a nice Thanksgiving side dish, though you might want to cut the baked halves in half again for smaller portions.
- 2 acorn squash
- 2 tablespoons maple syrup
- 2 tablespoons walnut oil
- Freshly ground nutmeg
- Ground walnuts
MUSSELS TRIESTINA
By BobD
Pour the olive oil in the saucepan, drop in the crushed garlic and set over medium heat
- This is one of those recipes that I am sure you will cook again and again. It takes just minutes and when you set the mussels on the table, steaming and aromatic, they beckon the whole brood. Give eve
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, crushed and peeled
- 1 or 2 onions, in 1/4-inch slices (2 cups slices)
- 4 bay leaves, preferably fresh
- 1/2 teaspoon coarse sea salt or kosher salt
- 1/2 teaspoon peperoncino or to taste
- 3 pounds mussels, scrubbed, rinsed and drained
- 1/2 cup white wine
- 1/4 to 1/2 cup dry bread crumbs or as needed
- 3 tablespoons chopped fresh Italian parsley
Steamed Wild Striped Bass with Ginger and Scallions
By BobD
Steamed fish may sound plain, but this version is packed with flavor: It's cooked in a ginger-and-sesame soy sauce ...
- Vegetable oil, for frying
- One 3-inch piece of fresh ginger, peeled and cut into matchsticks, plus 1/2 tablespoon minced ginger
- 1/4 cup soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 teaspoon sugar
- 1/4 teaspoon toasted-sesame oil
- 4 scallions, cut into 1/2-inch lengths
- Four 6-ounce wild striped bass fillets, with skin
- Salt and freshly ground white pepper
- 1 teaspoon Chinese fermented black beans, rinsed and minced
- 2 jalapeños, thinly sliced into rounds and seeded
- 2 tablespoons chopped cilantro
MUSHROOM BRUSCHETTA
By BobD
Put a large frying pan, big enough to hold all the mushrooms in one layer, on the heat and add a couple of glugs of...
- Serves 2
- Birds like grouse, woodcock, pigeon, quail and partridge, this bruschetta would work really well with any of these birds simply roasted and served on top of it.
- INGREDIENTS
- Extra virgin olive oil
- 11 ounces mixed interesting mushrooms, wiped clean
- 2 cloves of garlic, 1 peeled and finely chopped, the other halved
- A few sprigs of fresh thyme, leaves picked
- Optional: a sprig of summer savory, leaves picked
- Sea salt and freshly ground black pepper
- 1 dried red chilli, crumbled
- A small knob of butter
- 1 lemon
- 2 slices of sourdough bread
SOFT PUMPKIN & CHOCOLATE COOKIES
By BobD
Heat the oven to 350 degrees
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 1 cup canned pumpkin puree
- 3 cups all-purpose flour
- 2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 1/4 tsp. ground cloves
- 2 cups milk chocolate chips
MOUSSE de POIVRONS DOUX
By BobD
Preheat the broiler with the rack set to leave the peppers about two inches from the heat, then broil the whole pep...
- 3 to 4 large red bell peppers
- 1/2 teaspoon salt
- 1 cup heavy cream
Crisp Tomato, Zucchini and Eggplant Bread Gratin
By BobD
Jerry Traunfeld created this gorgeous gratin to highlight ripe, juicy tomatoes and other late-summer vegetables, wh...
- 1/2 medium eggplant, sliced crosswise 1/4 inch thick
- 1 medium zucchini or yellow squash, sliced 1/4 inch thick
- Kosher salt
- 6 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced or mashed
- One 14-ounce loaf rustic white bread, crusts removed and bread sliced 1/2 inch thick
- Freshly ground pepper
- 1/2 cup torn basil leaves
- 3 medium tomatoes, sliced 1/2 inch thick
- 1 teaspoon thyme leaves