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Recipes
Potato, Shitake & Brie Gratin
By ltrodrigu
Weight Watchers Points = 9 per serving
- 6 good-size red new potatoes, scrubbed but not peeled
- 1 teaspoon unsalted butter
- 1/2 pound shiitake mushrooms, stems removed
- 1/2 pound fairly firm Brie, rind removed or 1/2 pound cambert cheese, rind removed or 1/2 pound robiola cheese, rind removed
- kosher salt
- freshly ground black pepper
- 1 cup heavy cream
- 1 clove garlic, minced
- 1 teaspoon chopped thyme
- 3 tablespoons grated Parmesan cheese
- 1/4 cup fine dry bread crumbs
Julius Orange
By ltrodrigu
This icy concoction is a notch above the poolside Piña Colada
- 2 ounces Pierre Ferrand Dry Curaçao Ancienne Méthod
- 1/2 ounce Cruzan Single Barrel Rum
- 1/2 ounce lemon juice
- 1/2 teaspoon vanilla syrup
- 1/2 teaspoon sugar cane syrup
- 1 dash orange bitters
- 1/2 ounce heavy cream
- Freshly grated nutmeg
Ramp Broth With Fresh Crabmeat
By ltrodrigu
Mr. Marchand uses wild garlic in this recipe
- 8 ounces ramp leaves (reserve bulbs for another use)
- 1 cup baby spinach leaves
- Salt
- Piment d'Espelette
- 1 1/2 tablespoons unsalted butter
- 1 thyme sprig
- 1 garlic clove, crushed
- 2 slices sourdough bread, cut into 1/2-inch cubes
- 7 ounces jumbo lump crabmeat, shell fragments removed
- Juice of half lemon, plus 1 lemon, seeds discarded and finely diced
- Extra-virgin olive oil
- Handful of mixed dill, chervil, and tarragon leaves, roughly chopped
- Fleur de sel
- 12 Kalamata olives, pitted and halved
- 1 spring onion, peeled and thinly sliced lengthwise
Winter Root Vegetable Potage With Crème Fraiche & Honey Crisped Walnuts
By ltrodrigu
To Make Honey-Crisped Walnuts: Preheat oven to 350 degrees
- For the Honey-Crisped Walnuts:
- 1 teaspoon unsalted butter
- 1 cup walnut halves and pieces
- 3 tablespoons honey
- Fine sea salt
- For Soup:
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 pound onions, roughly chopped
- 4 cloves garlic
- 2 tablespoons finely chopped ginger
- 1 teaspoon sea salt or kosher salt
- 2 pounds assorted root vegetables (such as rutabaga, sweet potato, carrot, parsnip and celery root), peeled and roughly chopped
- 2 teaspoons fennel seeds, lightly toasted and finely ground
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 6 cups chicken or vegetable stock
- 1 cup crème fraîche, plus more for garnish
- Freshly ground black pepper
- Finely chopped fresh parsley, for garnish
Goat Goddess Grilled Cheese Sandwich
By ltrodrigu
A compound cheese mix can be seasoned, shaped into a log and sliced off when you’re ready to make the grilled che...
- 6 ounces Vermont Creamery Chèvre (or Westfield Farm Capri), 1 hour at room temperature
- 6 ounces Cypress Grove Midnight Moon, rinds removed
- 4 ounces Capriole Mont St. Francis, rinds removed
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1/2 teaspoon lemon zest
- freshly ground black pepper, to taste
- 12 slices of hearty sourdough bread, buttered
Ravioli with Brown Butter & Sage
By ltrodrigu
Weight Watchers Points = 12 per serving
- 16 ounces fresh or frozen cheese ravioli
- 6 Tablespoons butter
- 1/4 cup pine nuts
- 1/3 cup sage
- Kosher salt
- Freshly ground black pepper
Spelt Primavera with Herbed Yogurt Sauce
By ltrodrigu
Christophe Moret of Lasserre, in Paris, uses nutty-tasting spelt in this recipe
- For the yogurt sauce:
- 1 cup Greek-style yogurt
- 1 bunch chives, chopped
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped fresh chervil
- 3 tablespoons olive oil
- Salt, to taste
- Piment d'Espelette, to taste
- For the spelt:
- 1 white onion, finely chopped
- 3 1/3 tablespoons olive oil
- 1 cup spelt, soaked in cold water overnight and drained
- 1 teaspoon garam masala
- 1 Meyer lemon, with peel, finely diced
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 cups vegetable stock
- For the vegetable primavera:
- 1/4 pound snow peas
- 1/4 pound haricots verts
- 1/4 pound sugar snap peas
- 1 small head broccoli, cut into small florets and stalks discarded
- 1/2 small head romanesco or 1 small head cauliflower, cut into small florets
- 16 stalks green asparagus, trimmed and cut into 3-inch pieces
- 1 teaspoon olive oil
- For the pea purée:
- 1 pound fresh baby peas, shelled
- 2 cups vegetable stock
Asian Crispy Beef Brown Rice Noodles & Loadsa Salad
By ltrodrigu
Lightly toast peanuts in a dry frying pan, then crush in a mortar and pestle
- 1 tablespoon unsalted peanuts
- 1 tablespoon sesame oil
- 2 whole star anise pods
- 1/2 pound lean ground beef
- 2 cloves garlic, finely chopped
- 1 (2-inch) piece fresh ginger, peeled and finely chopped
- 1 teaspoon honey
- 1 teaspoon fish sauce
- 1 teaspoon reduced sodium soy sauce
- Juice of 2 limes
- 5 ounces brown rice noodles
- Several large lettuce leaves, such as Bibb or Boston
- 1/2 pound mixed vegetables, such as carrots, radishes, watercress and spinach, cut into matchsticks
- 1 fresh red chili, finely sliced (seed chili if you prefer less heat)
- 2 scallions, ends trimmed and finely sliced
- A few sprigs of fresh cilantro
Chicken Amandine With Almond & Broccolini Purée
By ltrodrigu
Pictured upper right
- 1 bunch broccolini, dry ends trimmed and florets separated from stems
- 1 tablespoon butter
- 4 tablespoons sliced almonds, divided
- 1 cup whole milk, plus more as needed
- a pinch of salt and more, to taste
- a pinch of freshly ground white pepper
- 4 tablespoons butter, divided
- 1 1/2 pounds thin-cut boneless, skinless chicken breast fillets
- 2 tablespoons capers, drained, rinsed and roughly chopped
- 1/2 lemon supreme
- juice of 1/2 lemon
CAP (Cauliflower, Arugula & Pickled Raisins)
By ltrodrigu
From Bradley Herron, a satisfying vegetarian take on the BLT
- For Pickled Raisins:
- 1 cup unseasoned rice vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 bay leaf
- 1/2 teaspoon mustard seeds
- 1 cup raisins
- For Cauliflower:
- 2 (2-inch-thick) cross-cut slices cauliflower
- salt
- freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1/4 cup water, plus more as needed
- For Lemon Mayonnaise:
- 1/4 cup mayonnaise
- 1/2 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- For Assembly:
- 4 slices multigrain bread, toasted
- 1/4 cup sunflower sprouts, divided
- 1/4 cup baby arugula, divided