Ltrodrigu's profile page
Recipes
How to Make Fried Chicken
By ltrodrigu
Pour milk into a bowl large enough to hold chicken as well
- 1/4 cup cornstarch
- 2 cups milk
- 1 (3 1/2-pound) chicken, cut into 8 or 10 pieces
- 2 cups all-purpose flour
- Fine sea salt
- Freshly ground black pepper to taste
- 1-2 cups vegetable oil, lard or shortening
- 1/4 teaspoon cayenne pepper or 1 teaspoon Tabasco sauce (optional)
Polenta with Autumn Squash & Pancetta
By ltrodrigu
A few ounces of chopped pancetta offer the satisfaction that carnivores crave and enough fat to make the colorful a...
- 7 cups water
- Kosher salt
- 1 1/2 cups coarsely ground cornmeal
- Freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 teaspoon fresh thyme leaves
- 4 ounces freshly grated Parmesan cheese
- 4 tablespoons extra-virgin olive oil
- 1 small autumn squash (about 1 pound), peeled, seeded and shaved
- 1 red pepper, diced
- 4 ounces pancetta, diced
- 3 scallions, white parts only, chopped
- 1/4 cup fresh mint leaves, thinly sliced
- 1/4 cup fresh basil leaves, thinly sliced
- 2 tablespoons pomegranate molasses
Garlicky Greens Skillet
By ltrodrigu
Heat a large skillet over medium heat and add the butter
- 3 tablespoons unsalted butter
- 1 shallot, diced
- 4 cups chopped kale
- 2 cups baby spinach
- 4 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 - 4 large eggs
- Pinch of crushed red pepper
- Toast for serving and dipping
Pasta Primavera with Peas, Prosciutto, & Asparagus
By ltrodrigu
Bring a large pot of water to a boil over high heat
- 1 (12-ounce) package refrigerated, fresh fettuccine
- 1 (8-ounce) package fresh shelled English peas
- 1 1/2 tablespoons extra-virgin olive oil
- 8 ounces thinly sliced asparagus
- 4 tablespoons unsalted butter
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 pint grape tomatoes, halved
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup thinly sliced fresh basil
- 2 ounces thinly sliced prosciutto
Buttery Yellow Citrus Cake
By ltrodrigu
Weight Watchers Points = 12 per serving (includes Lemony Whipped Cream Frosting
- 3/4 cup butter at room temperature for 30 minutes
- 6 egg yolks or 3 whole eggs at room temperature for 30 minutes
- 2-2/3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1-2/3 cups sugar
- 1 cup milk
- 2 teaspoons finely shredded lemon or lime peel
- 1 teaspoon finely shredded orange peel
- 2 tablespoons lemon or lime juice
- 2 tablespoons orange juice
- 1 recipe Lemony Whipped Cream Frosting
Farro Soup with Chorizo
By ltrodrigu
Weight Watchers Points = 11 per serving
- 1 tablespoon olive oil
- 8 ounces Spanish chorizo (cured sausage) or kielbasa, sliced
- 2 carrots, chopped
- 1 onion, chopped
- kosher salt
- freshly ground black pepper
- 1 tablespoon tomato paste
- 4 cups low-sodium chicken broth
- 1/2 cup farro
- 1 15-ounce can chickpeas
- 1 bunch Swiss chard, stems removed and leaves roughly chopped
Best Banana Cake Ever
By ltrodrigu
Preheat oven to 325 degrees
- For the Cake:
- 2 1/4 cups sifted cake flour, plus more for flouring pan
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1 teaspoon, plus a pinch of salt
- 1/2 cup vegetable oil
- 5 large egg yolks
- 1/4 cup orange juice
- 1/2 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 8 large egg whites, at room temperature
- 1 1/2 teaspoons cream of tartar
- 1 1/2 cups shredded, sweetened coconut, toasted (optional)
- 3 firm-ripe bananas, sliced into 1/4-inch-thick rounds (optional)
- For the Icing:
- 3 large egg whites, at room temperature
- 2 1/4 cups sugar
- 6 tablespoons cold water
- 1/2 teaspoon cream of tartar
- 1 1/2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- For the Banana Filling:
- 2 cups cold heavy cream, whipped to soft peaks
- 3 large overripe bananas, coarsely chopped
- 1 tablespoon freshly squeezed lemon juice
- 5 1/2 ounces instant vanilla pudding mix
- 1 1/4 cups whole milk
Mrs. Sebastiani's Malfatti
By ltrodrigu
Weight Watchers Points = 5 per serving
- 2 pounds fresh spinach or 2 packages frozen chopped spinach
- 6 ounces crusty Italian breads (about half a loaf)
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 2 tablespoons olive oil
- 1/2 - 1 cup dry, coarse bread crumbs
- 1 cup freshly grated parmigiano-reggiano cheese, plus more for serving
- 1/2 cup chopped parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon dried basil
- 4 eggs, lightly beaten
- 3 cups hot tomato sauce, preferably home made
Lamb Shanks With Currants & Chickpeas
By ltrodrigu
Chef Mike Solomonov brings a few Mediterranean flavors to après-ski cuisine with this flavorful braise
- 4 (1- to 1 1/4-pound) lamb shanks
- 1 tablespoon plus 1/2 teaspoon kosher salt
- 4 tablespoons olive oil
- 1 Spanish onion, thinly sliced
- 1 carrot, peeled and thinly sliced
- 4 cloves garlic, thinly sliced
- 2 cinnamon sticks
- 1 cup dried red currants, raisins, dried cranberries or dried apricots
- 1 (15-ounce) can chickpeas, drained
- 1 tablespoon finely chopped fresh mint
- 1/2 cup fresh flat-leaf parsley
- 2 tablespoons fresh lemon juice
Roasted Pork with Onions & Citrus
By ltrodrigu
Preheat oven to 450 degrees, with rack in lower third
- 3 tablespoons extra-virgin olive oil
- 1 large white onion, diced medium (2 1/2 cups)
- 1 head garlic, cloves peeled and roughly chopped (1/2 cup)
- 1 1/4 cups strained fresh orange juice (from 4 juice oranges)
- 1/3 cup fresh lime juice (from 6 limes)
- Coarse salt
- Freshly ground black pepper
- 1/4 cup fresh oregano leaves, roughly chopped
- 1 boneless pork shoulder roast (3 1/2 to 4 pounds), fat trimmed