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Recipes
Pork Chops & Butter Bean Salad
By ltrodrigu
Heat oven to 400° F. In a food processor, pulse the bread and 2 tablespoons of the oil to form coarse crumbs
- 1 slice sandwich bread, torn into pieces
- 4 tablespoons olive oil
- 2 scallions, sliced
- kosher salt
- freshly ground black pepper
- 4 1-inch thick boneless pork chops (about 1 1/2 pounds)
- 1 bunch baby spinach (4 cups), any thick stems removed and leaves thinly sliced
- 1 14-ounce can butter beans, rinsed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon dried oregano
Ananas
By ltrodrigu
—Adapted from Tyson Buhler
- 3/4 ounce orgeat syrup
- 3/4 ounce lemon juice
- 2 ounces pineapple juice
- crushed ice
- mint sprig, for garnish
Carrot Cake
By ltrodrigu
Watch how to make this recipe Preheat oven to 350 degrees F
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream Cheese Frosting, recipe follows
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted, approximately 2 cups
Springtime Asparagus Medley Recipe
By ltrodrigu
In a large saucepan, bring water to a boil
- 1 cup water
- 1 1/2 pounds fresh asparagus, trimmed and cut into 2-inch pieces
- 2 small tomatoes, cut into wedges
- 3 tablespoons cider vinegar
- 3/4 teaspoon Worcestershire sauce
- 1/3 cup sugar
- 1 tablespoon grated onion
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 1/3 cup canola oil
- 1/3 cup sliced almonds, toasted
- 1/3 cup crumbled blue cheese, optional
A Winning Weiner Schnitzel
By ltrodrigu
A well-made schnitzel requires nothing but lemon—though lingonberry preserves and potato and cucumber salads make...
- 1 cup all-purpose flour
- 2 eggs, lightly beaten
- 2 cups bread crumbs
- 4 cutlets veal loin or top round (6-8 ounces each), at room temperature, pounded to 1/8-1/4 inch thick
- Salt
- 2 cups lard or clarified butter, or a mix of both
- 1 lemon, cut into 4 wedges
- Lingonberry preserves, optional
- Potato salad, optional
- Cucumber salad, optional
Strawberry Fool With Bitters
By ltrodrigu
In a small nonreactive saucepan over low heat, combine strawberries and sugar and cook, stirring occasionally, unti...
- 1 pound strawberries, hulled and thinly sliced (about 3 cups)
- 2 tablespoons sugar (use less if your strawberries are on the sweeter side)
- 1 1/2 teaspoons Peychaud’s or other aromatic bitters
- 1 cup heavy cream
- 2 tablespoons plain yogurt
- 4 Biscoff cookies or flaky sea salt to finish
Miso Snack Mix
By ltrodrigu
This sweet-savory snack is a good match for a cold, crisp sake
- For the Miso Sauce:
- 1/4 cup sake
- 1/4 cup mirin
- 6 tablespoons white miso paste
- 1/3 cup granulated sugar
- For the Snack Mix:
- 4 cups Crispix cereal
- 2 cups toasted cashew nuts
- 2 cups Japanese rice crackers broken into bite-size pieces
- 1/2 teaspoon shichimi togarashi
- 1/2 teaspoon salt
Flip Cup
By ltrodrigu
—Adapted from Evans & Peel Detective Agency, London
- For Cardamom Cachaça:
- 1/4 cup cardamom pods
- 750 milliliters cachaça
- For Cocktail:
- ice
- 1/2 ounce cardamom cachaça
- 1/2 ounce simple syrup
- 6 dashes Dr. Adam Elmegirab's Dandelion & Burdock Bitters
- 5 ounces pale ale
- slice of cucumber, for garnish
- sprig of mint, for garnish
- grated nutmeg, for finish
Goat Cheese, Fig & Walnut Mac
By ltrodrigu
Add milk and rosemary to a small lidded saucepan over low heat
- 2 1/2 cups milk
- 1 sprig fresh rosemary
- 1 pound gemelli
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 4 - ounce log goat cheese
- 1/2 teaspoon salt
- 1 cup dried figs, sliced
- 1 cup chopped toasted walnuts
‘Family-Meal’ Chicken With Sautéed Spinach
By ltrodrigu
Preheat oven to 450 degrees
- 1 tablespoon mirin rice wine
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2-inch piece of fresh ginger, peeled and minced
- 1 tablespoon water
- 2 skinless chicken breasts (about 1 pound)
- 1/2 cup all-purpose flour
- 2 cloves garlic, skin on
- 5 tablespoons olive oil
- 1/2 cup Parmigiano-Reggiano shavings
- 8 cups fresh spinach
- Salt
- Aged balsamic vinegar
- Lemon wedges (optional)