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Recipes
SEMOLINA PUDDING w/BLUEBERRY SAUCE
By BobD
To make the blueberry sauce: Stir together the blueberries, honey, and orange juice in a small saucepan
- For the Blueberry Sauce:
- Semolina cooked in cream becomes a thick, delicious porridge, with an almost puddinglike consistency, that can be enjoyed many ways.
- In Sardinia I have had it as an appetizer with honey drizzled on top, and as a dessert with a sauce of mirto or myrtle. I loved both! And I've made it as a warm breakfast treat, too.
- 1 1 1 pint blueberries, rinsed
- 1/3 1/3 1/3 cup honey
- 1 1/4 1 orange, freshly squeezed (about 1/4 cup)
- For the Semolina Pudding:
- 2 1/2 2 1/2 1/2 cups heavy cream
- 1/2 1/2 1/2 tablespoon kosher salt
- 3/4 3/4 3/4 cup semolina flour
BAKED QUAIL w/TAPENADE & FREGOLA
By BobD
1. Rinse the quails, pat them dry and season with salt and pepper
- I fastened on black-olive tapenade to season a dozen quail, which baked on toasted fregola, the Sardinian pasta, first cooked like a risotto and seasoned with olives, rosemary and a smidgen of tomato.
- Veering from quail, you could serve the fregola, scooped from the pot without baking, alongside lamb chops or a roast. As for those figs, they’ll honor a wedge of sharp cheese, with the last of the wine.
- 12 quails, butterflied
- Salt and pepper
- 6 tablespoons extra virgin olive oil
- 3 tablespoons black-olive tapenade
- 5 cups chicken stock, or as needed
- 1/2 cup finely chopped fennel
- 1 cup finely chopped onion
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- Leaves from 3 rosemary sprigs
- 1/3 cup pitted black Niçoise olives, chopped
- 1 pound fregola (toasted pasta).
PAN FRIED SARDINES
By BobD
Sprinkle the sardines with olive oil, salt & pepper Fry in a hot pan or grill them under the grill
- 4 Fresh Sardines (gutted and scaled)
- Olive oil
- Salt & pepper
- 1 Lemon
- Garlic
- Mayonnaise
TINY PANCAKES FOR CAVIAR
By BobD
In mixing bowl, combine potato starch, flour, salt, baking powder and baking soda
- 1/4 cup potato starch
- 1/2 cup all-purpose flour
- Pinch of salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup buttermilk
- 1 large egg
- 1 tablespoon melted butter, more for greasing griddle
- Caviar and sour cream for serving
SOUTHERN FRIED SWEETBREADS
By BobD
Soak sweetbreads in a large bowl of ice water in the refrigerator, changing water occasionally (2 or 3 times), at l...
- 6 SERVINGS
- If you want to take things to the next level, tuck the nuggets into a hollowed-out baguette with shredded lettuce, then smear on the Green Goddess and some hot sauce for an out-of-this-world po boy.
- 2 lb veal sweetbreads, rinsed
- 1 cup well-shaken buttermilk
- 12 About 12 cups vegetable oil (96 fl oz)
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 2 teaspoons paprika (not hot)
- 1/2 teaspoon cayenne
- EQUIPMENT: a deep-fat thermometer
- ACCOMPANIMENT: green goddess sauce
Orecchiette with Sautéed Greens and Scallion Sauce
By BobD
Chef Way: Richard Reddington fills homemade ravioli with ricotta, mascarpone, arugula, spinach and Swiss chard, ...
- 3/4 pound orecchiette pasta
- 4 tablespoons unsalted butter
- 1 bunch of scallions, thinly sliced
- 3 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- One 5-ounce bag of baby arugula
- 6 large Swiss chard leaves, stems and central ribs discarded, leaves coarsely chopped
- 1/4 cup mascarpone cheese
SOUR CHERRY PIE w/LATTICE CRUST
By BobD
For crust: Whisk flour, sugar, and salt in large bowl to blend
- Crust:
- 8 SERVINGS
- If you can't find sour cherries, use sweet cherries and a little extra lemon juice instead.
- 2 1/2 cups unbleached all purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 5 tablespoons (or more) ice water
- Filling:
- 1 cup plus 1 tablespoon sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 5 cups whole pitted sour cherries or dark sweet cherries (about 2 pounds whole unpitted cherries)
- 1 teaspoon fresh lemon juice (if using sour cherries) or 3 tablespoons fresh lemon juice (if using dark sweet cherries)
- 1/2 teaspoon vanilla extract
- 2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
- 1 tablespoon (about) milk
- Vanilla ice cream
Perfect Blueberry Syrup
By BobD
A huge virtue of homemade syrup is that, unlike the store-bought kind, it can taste much more like fruit than sugar
- 1 1/2 pounds blueberries (5 cups)
- 4 cups water
- 2 cups sugar
- Six 1-inch strips of lemon zest removed with a vegetable peeler
- 3 tablespoons fresh lemon juice
RUSTIC TOMATO SOUP W/TOASTED CUMIN
By BobD
For soup: Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes
- Soup:
- 2 tablespoons cumin seeds
- 6 tablespoons olive oil
- 4 cups chopped onions (about 2 large)
- 6 large garlic cloves, peeled
- 2 teaspoons achiote paste*
- 1/4 teaspoon ground allspice
- 2 28-ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved
- 4 cups low-salt chicken broth
- 1 3-to 4-inch dried guajillo chile,** stemmed, seeded, coarsely torn
- Cayenne pepper (optional)
- Coarse kosher salt
- Rajas:
- Vegetable oil (for frying)
- 4 4-inch corn tortilla squares (cut from round tortillas), halved, cut into 2 x 1/4-inch strips
- 1 5-ounce package mini bell peppers, stemmed, seeded, cut into thin strip
- * A paste made from achiote seeds; sold at Latin markets.
- ** A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide; available at some supermarkets and at Latin markets.
ARUGULA PESTO
By BobD
1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves
- 2 2 2 garlic cloves, cut in half, green shoots removed
- 2 2 2 heaped tablespoons shelled walnuts
- 4 4 4 ounces arugula, stemmed, washed and dried (2 cups leaves, tightly packed)
- 1/2 1/2 1/2 teaspoon salt
- 1/3 to 1/2 1/3 to 1/2 1/2 cup extra virgin olive oil, as needed
- 1/3 to 1/2 1/3 to 1/2 to cup freshly grated Parmesan, to taste