Recipes by Bob Vincent (Page 10)

United States Chef

	Swedish Rye Bread by Bob Vincent This bread recipe is adapted from one in "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger. Though I have a nice bread machine I rarely use to bake bread. I prefer baking bread in the oven. I sometimes do use the dough cycle on the bread machine to knead as it does a nice job if you don't want to knead by hand; use a…	1 vote 3953 views
	Mussels & Sausage in Tomato Broth by Bob Vincent A simple but tasty dish of mussels and sausage in a rich tomato broth. A nice meal with a salad and good bread for soaking up the sauce. I used cultivated mussels as the fresh at local stores didn't look that good. By all means use live fresh mussels if they are available. With the tomato and sausage in the dish either a red…	1 vote 2804 views
	Fish Taco Salad by Bob Vincent This is adapted from a recipe that appeared in Cuisine at Home. The original used fresh tilapia that was deep fried in oil. Since I had frozen breaded cod on hand and wanted to reduce the calories a bit I elected to bake the fish. The recipe makes two huge main dish salads or four medium size servings. There will be dressing…	2 votes 1 review 2 comments 4835 views
	Tzatziki (Greek Yogurt Sauce) by Bob Vincent This is an easy and tasty Tzatzki recipe. It is great with anything Greek or Medierranean. Use Greek yogurt if possilbe. It has a much denser consistency than American. If you can't find it drain regular yogurt in cheese cloth to remove as much liquid as possible.	1 vote 2 comments 4350 views
	Smoked Chicken Breasts with Avgolemono Sauce by Bob Vincent This is an easy dish with a Greek flair. If you are not into smoking foods as I am either the oven or the grill is fine as well. I removed the skin after smoking the breasts and finished them on the grill with the baste. If you prefer leaving the skin on that works. Boneless breasts would work but I like the added depth and…	1 vote 3148 views
	Basil Dipping Oil by Bob Vincent This is an easy and quick dipping oil. It is a nice dipping oil for freshly baked breads. I did not add salt, pepper or other ingredients that may seem appropriate. The oil is basically pesto sauce without, pine nuts, cheese and garlic. It makes a great base for a tasty bruschetta with tomatos and mozzarella when tomatos are at…	1 vote 3882 views
	Mega Garlic Basil Foccacia by Bob Vincent This Foccacia bread is adapted from a recipe made at the California Culinary Academy at a "Weekends At The Academy" class that I took 17 years ago. This course was on Pizza & Flatbreads. We made four different breads all of which are excellent. Sadly they no longer offer these classes for the home chef; they were great fun and an…	4 votes 1 review 1 comment 4573 views
	Italian Apricot Semolina Sunburst Bread by Bob Vincent This bread is adapted from a recipe made at the California Culinary Academy at a "Weekends At The Academy" class that I took 17 years ago. This course was on Rustic Italian Breads. We made five different breads all of which are excellent. Sadly they no longer offer these classes for the home chef; they were great fun and an…	2 votes 1 review 4378 views
	Barbequed Chicken Salad with Toasted Lavash Strips, Avocado, Roasted Corn and Black Beans by Bob Vincent This is an easy dish to prepare and makes a nice main dish salad meal. The key is using both the BBQ sauce and the Ranch dressing. The Ranch to lightly coat the greens and the BBQ sauce to coat the chicken. The roasted Lavash strips add crunch and a…	1 vote 4833 views
	Ranch Dressing by Bob Vincent This is a quick and easy Ranch Dressing. I use Penzey's dry buttermilk ranch mix. Others will work such as Hidden Valley etc.or create your own mix. The dressing stores well in the refrigerator.	2 votes 2886 views