BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

03-POTATOES & GRAINS (RICE, PASTA, TAMALE, COUSCOUS, POLENTA, GRITS, BULGUR, BARLEY, QUINOA)

BARLEY, COOKED WITH HARD CIDER
BASIL PESTO LASAGNA
BEET GREENS & LINGUINE PASTA with Roasted Fennel and Onions
BLACK TRUFFLE PASTA
BUSTIATE PASTA WITH SARDINES
CARBONARA, LINGUINI WILD MUSHROOMS
CARBONARA, SPRING VEGETABLES & FRUITS
CAVATELLI WITH RICOTTA with Spring vegetable sauce
CILANTRO PAPARADELLE with GINGER CLAMS
CLAMS, MANILLA, WITH BACON GARLIC SPAGHETTINI
CORIANDER LINGUINI
CORN STUFFING FOR PEPPERS
COUSCOUS with MINT AND PRESERVED LEMON
COUSCOUS, MEDITERRANEAN
CRACKED WHEAT (BULGUR) SALAD
CUMIN CREAM
DILLED FINGERLING POTATOES
DUMPLINGS-flavored with prosciutto, chive, parmesan cheese
FALAFEL with GARLIC YOGURT SAUCE
FARRO SALAD
FARRO, HERBED
FINGERLING POTATO & CHANTERELLE HASH (w. leroux)
FIRST COURSE, MARCH 2021 Menu On A Plate
FRIED RICE with fresh market ingredients
FRIED RICE, ALMOND
FRIED RICE, BASIC using leftovers
FRIED RICE, SESAME
FRIED TORTILLA FOR TOSTADA
GNOCCHI WITH WILD MUSHROOMS (MORELS if you can get them), ENGLISH PEAS AND ASPARAGUS SAUTE
GRANDMA'S CORNMEAL GNOCCHI, Updated version
GRITS, MADE WITH BOB'S RED MILL GRITS (or other CORNMEAL grits)
GRUYERE-POTATO PARSNIP GRATIN
HARVEST POTATO HASH
HERBED FARRO-BARLEY-WILD RICE & CHEESE
HERBED LINGUINE with CHANTERELLE MUSHROOMS & BACON
HOME FRIED POTATOES with/without CHARRED CORN (off the cob)
INTRODUCTION
LEMON RICOTTA RAVIOLI & SPRING VEGETABLES
LENTILS & RICE
LENTILS WITH MIDDLE EASTER FLAVORS
LENTILS WITH ROASTED FENNEL
LINGUINI
LINGUINI AGLIO OLIO
LINGUINI SALAD WITH SUMMER VEGETABLES
LINGUINI, SAFFRON
LINGUINI, TOMATO
MAC & CHEESE, SUMMERTIME
MAC 'N CHEESE, WITH DUNGENESS CRAB
MACARONI & CHEESE
MANCHEGO-DILL PASTA
MEXICAN RICE
MINTED PRESERVED LEMON TABOULI
MULTIGRAIN RICE BLEND
NEW POTATOES WITH ROSEMARY-SALTY JACKETS
PANTESCA SALAD WITH MACKEREL IN OIL
PASTA DOUGH, "Pasta Detente" or both of Bob's grandma's recipes combined!
PASTA FOR RAVIOLI
PASTA FOR RAVIOLI (OR RAVIOLO) (makes approximately 10 raviolo)
PASTA PRIMAVERA
PASTA RIBBONS-MALTAGLIATI
PASTA SPAGHETTI-SPICY SPELT GRAIN
PASTA WITH CLAM SAUCE assembly
PASTA WITH HERBS
PASTA, CARBONARA, AMERICAN BACON & SPRING VEGETABLES
PASTA, SEMOLINA WATER (Bob's Grandma Nina's recipe)
PASTA, SPINACH FETTUCINE
PESTO, Black Walnut
Polenta with chicken stock or bone broth
POLENTA WITH GORGONZOLA CHEESE
POLENTA WITH PANCETTA AND CHEDDAR CHEESE
POLENTA, BAKED
POLENTA, BAKED AND SERVED CAPRESE STYLE
POLENTA, CREAMY
POLENTA, CREAMY GOAT CHEESE
POLENTA, ENRICHED with BEEF REDUCTION
POLENTA, PLAIN
POLENTA, SQUASH RICOTTA BLEND
POPCORN, Lenore's Method
POTATO EGG TORTE ESPANOLA
POTATO GALETTE, GRUYERE
POTATO PANCAKES
POTATO PANCAKES, with Cauliflower & Feta
POTATO WEDGES
POTATO, BAKED and stuffed with DUNGENESS CRAB
POTATOES & PARSNIP MASH
POTATOES for Bob's version of "scalloped potatoes"
POTATOES, "Fondant-style"
POTATOES, CABBAGE - CARAWAY
POTATOES, DUCHESSE (SOUR CREAM, CHIVE AND BACON)
POTATOES, HOME FRIED
POTATOES, MASHED GARLIC with Truffle oil
POTATOES, RICED WITH GARLIC AND OLIVE OIL
POTATOES, ROASTED NEW
POTATOES, SALTY NEW
POTATOES, SIMPLY MASHED
POTATOES, SKORDALIA INSPIRED
POTATOES, SMASHED NEW RED BLISS
POTATOES, SMASHED SALTY
POTATOES, TUSCAN MASHED
QUINOA, BLACK or RED
QUINOA, RED
QUINOA, SIMPLE Unseasoned for Fried Rice
QUINOA-BULGHUR TABOULEH
RAVIOLI FILLING-SQUASH, PUMPKIN
RAVIOLI OF CONFIT OF BRAISED PULLED PORK FILLING
RAVIOLI, PANSOTI TRIANGLES, WITH WALNUT PESTO
RAVIOLO (Poached egg & sausage filling)
RED QUINOA SALAD
RICE & LENTIL PILAF
RICE WITH SOUJUK or other Mediterranean sausage
RICE, ITALIAN LONG GRAIN BLACK
RICOTTA RAVIOLI WITH WHOLE LEMON PROSCIUTTO WALNUT SAUCE
RICOTTA RAVIOLI, Filling & Crumb Topping
RISOTTO BALLS, ARANCINE with OR pink shrimp
RISOTTO CAKE, ANDALUCIAN VEGETARIAN
RISOTTO with BLACK GRAPE
RISOTTO, FOR CAKES
RISOTTO, BASIC
RISOTTO, CURRIED
RISOTTO, MUSHROOM
RISOTTO, PUMPKIN
RISOTTO, PUMPKIN SQUASH
RISOTTO, SAFFRON
RISOTTO, SIMPLE
RISOTTO, SOUTHERN
RISOTTO, TOMATO SOFRITO
RISOTTO, with lobster mushrooms & corn
SAFFRON CHORIZO RICE CAKES, panseared for crispy crust
SALAD, HOT NOODLE STIRFRY WITH VEGETABLES & CHICKEN
SALAD, PANZANELLA POTATO
SALTY NEW POTATOES (Red skin - "c" size) with PEAS & MINT
SEMOLINA DUMPLINGS
SHITAKE VEGGIE BURGER PATTIES
SICILIAN COUSCOUS
SPAETZLE plain or with hazelnut brown butter
SPELT NOODLES WITH VEGETABLES
SQUASH FILLING FOR RAVIOLI
SUSHI RICE
SUSHI RICE
SWEET POTATO FILLING FOR RAVIOLO
SWEET POTATO GARBANZO CAKE
SWEET POTATO HASH WITH BRUSSELS SPROUTS
TABOULE, SICILIAN STYLE
TALLEGIO RICOTTA RAVIOLI CHEESE FILLING
TAMALE
TAMALE WITH FRESH CORN & BLACK BEANS
TAMALE, CORN, a.k.a. HUMITA, CORN
TOASTED BARLEY PILAF
TOMATO PASTA
TOMATO PASTA 1
TORTILLA CRISPY STRIPS
VEGGIE PATTIES1
VEGGIE PATTIES2, or MULTI GRAIN PANCAKES (brown rice, quinoa, wild rice)
WHITE RICE



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