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Recipes
BRAISED FISH w/FENNEL, TOMATOES & OLIVES
By BobD
Preheat oven to 450F. Combine first 5 ingredients in metal baking pan
- 4 SERVINGS
- 1 cup chopped fennel or celery
- 1 cup chopped tomatoes
- 1/2 cup water or bottled clam juice
- 1 bay leaf
- 1/2 teaspoon fennel seeds, crushed in mortar with pestle
- 4 5-to 6- ounce orange roughy, turbot or cod fillets
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 3 tablespoons sliced fresh basil
- 2 tablespoons chopped brine-cured black olives (such as Kalamata)
SALMON SALAD NICOISE
By BobD
Place salmon in heavy medium skillet
- 2 SERVINGS
- 2 4-ounce 1-inch-thick skinless salmon fillets
- 1/2 teaspoon dried tarragon, crumbled
- 2 small (about 3 ounces each) red potatoes
- 6 ounces green beans, cut into 3-inch pieces
- 6 romaine lettuce leaves
- 2 small tomatoes, cut into quarters
- 2 hard-boiled eggs, cut into quarters
- 1 green onion, finely sliced
- 1 tablespoon capers
- Lemon-Mustard Vinaigrette
GRILLED SWORDFISH w/CAPONATA
By BobD
Combine first 6 ingredients in medium bowl
- 4 SERVINGS
- 1 7 1/2-ounce can caponata (eggplant appetizer)
- 3/4 cup green olives with pimiento, quartered
- 1 anchovy fillet, finely chopped
- 1 tablespoon white wine vinegar
- 1 large garlic clove, finely chopped
- 1/2 teaspoon dried thyme, crumbled
- 4 6-ounce swordfish steaks (about 3/4 inch thick)
- Olive oil
- 1/4 cup chopped fresh parsley
- Fresh lemon wedges
TOMATO & TOMATILLO GAZPACHO
By BobD
Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a bl...
- 6 SERVINGS
- 1/2 pound fresh tomatillos, husked, rinsed, and quartered
- 1 1/2 pounds tomatoes, chopped, divided
- 1/2 cup chopped white onion, divided
- 1 fresh serrano chile, coarsely chopped, including seeds
- 1 garlic clove, quartered
- 2 tablespoons red-wine vinegar
- 1 cup water
- 2 tablespoons olive oil
- 1/2 cup chopped cilantro
MALLOREDDUS w/SAUSAGE TOMATO SAUCE
By BobD
Remove the sausage casings, and crumble the meat into a large bowl
- For the Sauce:
- This is a great sauce, almost a universal pasta dressing, but particularly suitable for malloreddus. Because it is so good and useful, I make it in large batches and pack it in small portions for freezing.
- 1 1/2 pounds sweet Italian sausage
- 1 cup white wine
- 2 tablespoons extra-virgin olive oil, plus more for finishing the pasta
- 2 cups onions, chopped
- 1 plump garlic clove, peeled and sliced
- 1/2 teaspoon kosher salt, plus more for the pasta pot
- 1/2 teaspoon peperoncino flakes, or to taste
- 6 cups Italian plum tomatoes, preferably San Marzano, crushed by hand
- 1 branch of fresh basil, with lots of leaves
- 1 cup freshly grated pecorino
- For Cooking and Finishing the Pasta:
- 2 pounds Malloreddus, (See recipe for Homemade Malloreddus)
BANANA CHOCOLATE WALNUT CAKE
By BobD
Preheat oven to 375F with rack in middle
- 8 SERVINGS
- A great way to use very ripe bananas- tender, with a light, moist crumb.
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened, plus 2 tablespoons, melted and cooled
- 1 cup sugar, divided
- 2 large eggs
- 1 1/4 cups mashed very ripe bananas (about 3 medium)
- 2/3 cup plain whole-milk yogurt
- 1 teaspoon pure vanilla extract
- 1 (3 1/2- to 4-oz) bar 70%-cacao bittersweet chocolate, coarsely chopped
- 1 cup walnuts (3 oz), toasted, cooled, and coarsely chopped
- 1/2 teaspoon cinnamon
Double-Pork, Double-Cheese Burgers
By BobD
In a skillet, cook the bacon over moderate heat, stirring until cooked through, about 3 minutes
- 1/2 cup finely chopped bacon
- 1 1/2 pounds ground pork
- 1 large garlic clove, minced
- 2 teaspoons finely chopped thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- Four 1/2-inch-thick red onion slices
- Olive oil, for drizzling
- 4 hamburger buns or ciabatta rolls
- 2 tablespoons unsalted butter, melted
- 6 ounces Camembert, cut into eight 1/3-inch-thick slices
- 2 ounces Gorgonzola cheese, cut into four 1/3-inch-thick slices
- Arugula and 4 tomato slices
TUNA & BEAN SALAD
By BobD
1. Place the onion in a bowl and add 1 teaspoon of the vinegar and cold water to cover
- 1 small red onion, peeled and very thinly sliced
- 1 tablespoon plus 1 teaspoon red wine vinegar or sherry vinegar
- 1 (6 1/2-ounce) can water-packed tuna, drained
- 1 (15-ounce) can cannellini beans or borlotti beans, drained through a strainer and rinsed
- 3 fresh sage leaves, slivered
- 2 tablespoons finely chopped flat-leaf parsley
- Salt and freshly ground pepper
- 1 small or medium garlic clove, finely minced
- 1/2 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 1 tablespoon plain low-fat or nonfat yogurt (or omit and use 4 tablespoons olive oil)
- 1/2 Japanese cucumber, cut in half lengthwise and sliced, for garnish
FIZZY SOUR CHERRY LEMONADE w/VODKA
By BobD
Blend cherries (including pits) in a blender at low speed until skins have broken down enough to brightly color liq...
- 8 SERVINGS
- One batch will completely fill your blender, so if you need more, make multiple batches rather than doubling or tripling the recipe.
- 2 lb fresh or thawed frozen sour cherries (1 qt), stemmed
- 1 cup fresh lemon juice
- 3/4 to 1 cup sugar
- 1 1/2 cups vodka (optional)
- 2 to 3 cups chilled sparkling water
- GARNISH: fresh sour cherries with stems
ASPARAGUS & MUSHROOMS w/CILANTRO
By BobD
Cut the asparagus spears on the diagonal into one-inch pieces
- 1 pound fresh asparagus spears, trimmed of woody sections and scraped
- 2 tablespoons olive oil
- 1/2 pound sliced mushrooms (about 2 cups)
- 2 tablespoons chopped shallots
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
- 4 tablespoons chopped fresh coriander leaves