Recipes by Bob Vincent
United States Chef
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Sonoma Chicken SaladThis recipe is adapted from one that appeared in The Whole Foods Market Cookbook published in 2002. It was sold in their Deli section of prepared foods. I don't know if they still offer it or not. I do minimal shopping at their stores and limit my purchases to specific items I can't get elsewhere at much cheaper prices. I made… |
2 votes
9891 views
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Spaghetti with Baby Clams & LinguicaThis is a tasty pasta dish. It is quick to make and will serve four nicely. I would have used linguine instead of spaghetti but didn't have any on hand. Chorizo or bacon could be substituted for the linguica. I served the pasta with a green salad. For a wine I chose a Rombauer 2012 Carneros Chardonnay. It worked well with the… |
2 votes
6747 views
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Tuscan Chicken Salad with Cannellini Beans & CiliegineThis is a tasty main dish salad. It is quick and easy to prepare. It would be good with other protein such as fish or beef as well. The creamy Italian dressing is optional. Like they say: "Happy wife, happy life." I included it because my wife is not that fond of vinegar and oil Italian dressing. I served the salad with… |
1 vote
3984 views
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Smoked Chicken, Spinach, Apple & Cheese SaladThis recipe is adapted from one that appeared in Bon Appetit in 2004. I added smoked chicken breasts, candied pecans, Gouda cheese and bacon to the original. I also added apple juice concentrate and mayonnaise to the dressing. The recipe makes two very large main dish salads or 4 smaller servings. If you are not into smoking foods… |
1 vote
4571 views
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Thai Shrimp Curry Over Rice NoodlesThis is adapted from a recipe in Bon Appetit in 2005. I added several ingredients that were not in the original including sugar snap peas, bean sprouts, tomatoes and spinach. The original was not served over rice noodles; rather as a soup. Chopped peanuts would add some crunch as a garnish but I didn't have any. Like many Thai… |
2 votes
6074 views
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Cream of Cauliflower Soup with Saffron & Annatto OilI had a head of cauliflower that needed to be used so I came up with this soup. The saffron adds a nice flavor to the soup and the annatto oil produces a vibrant yellow color. The soup is easy to make and stores well refrigerated. I served the soup with grilled cheese sandwiches and grapes. I chose a Rombauer 2012 Carneros… |
1 vote
4314 views
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Smoked Trout & Artichoke GaletteThis is a tasty savory galette. It makes a great appetizer or a nice meal for two with the addition of a salad. I hot smoked the trout in my smoker but store bought smoked fish would work fine. I also made my own creme fraiche. Sour cream could be used instead. I served the galette with a spinach salad and sour dough bread.… |
1 vote
3034 views
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Crab & Avocado BLTs On SourdoughThis is a different take on standard BLT sandwiches. The addition of lump crab and avocado make for a delicious sandwich. This would be great with Dungeness crab when in season fresh. I served the sandwiches with seedless red grapes and stone fruit. For a wine I chose a Viansa 2013 Sonoma Valley Sauvignon Blanc. Chilled it… |
3 votes
5033 views
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Korean Peach Bulgogi TacosThis is a fusion take on Korean Bulgogi. The recipe is adapted from one that appeared in Cuisine At Home recently. Traditionally Asian pears would be used in the marinade. Since pears are not in season now I elected to use peaches instead. I added several different ingredients to add to the flavor profile and mix different… |
2 votes
5885 views
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Cream Cheese, Spinach & Artichoke Stuffed TomatoesThis vegetable dish is a nice accompaniment with barbequed chicken. The stuffing is enough for about six tomatoes depending on size. It can be served hot or cold. I elected to serve it hot. Served cold it could be used in conjunction with salad greens or as an appetizer. I actually baked them a bit too long. I had extra stuffing… |
2 votes
4691 views
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