Ltrodrigu's profile page
Recipes
Le Grand Aioli
By ltrodrigu
An extravagant yet rustic mélange of seafood, chicken, vegetables, eggs and, of course, aioli, that thrills both t...
- For Octopus Ragout:
- 1 1/2 pounds green beans, parboiled in salted water until al dente, about 5 minutes
- 12 small potatoes, boiled
- 12 small artichokes, trimmed and boiled in salted water, cut in half vertically, chokes removed
- 12 medium beets, baked and quartered
- 12 small sweet potatoes, baked
- 16 small peeled carrots, raw or parboiled in salted water until al dente, about 12 minutes
- 2 bulbs of fresh fennel, trimmed and cut vertically into eighths
- 2 pints cherry tomatoes
- 12 hard-boiled eggs, peeled and halved
- 1 rotisserie chicken, cut into 12 pieces
- 2 pounds poached, grilled or roasted cod, grouper or halibut fillet (other white fish—such as bass, swordfish or hake—may be substituted)
- 8 tablespoons extra-virgin olive oil
- 2 large yellow onions, finely chopped
- 6 garlic cloves, peeled and crushed
- 3 large tomatoes, seeded and coarsely chopped
- salt
- freshly ground black pepper
- 5 pounds octopus, preferably small ones, cleaned but unskinned, cut into bite-size pieces (see note)
- 1 large bay leaf
- 9 tablespoons cognac or marc de Provence
- 3/4 cup dry white wine
- 1/3 cup parsley, roughly chopped
- For Steamed Mussels with shallots & olive oil:
- 1/2 cup peeled and minced shallots
- 1/2 cup extra-virgin olive oil
- 1/2 cup water
- 3 pounds mussels, scrubbed and debearded
- salt
- freshly ground black pepper
- 1/2 cup parsley, roughly chopped
- For food processor or blender Aioli Sauce*:
- 2 large eggs
- 1 teaspoon salt, or more, to taste
- 1/4 teaspoon freshly ground black pepper, or more, to taste
- 5-20 garlic cloves, peeled
- 1 1/2 tablespoons freshly squeezed lemon juice, or more, to taste
- 2-2 1/2 cups extra-virgin olive oil
- all ingredients must be at room temperature
Widow's Kiss
By ltrodrigu
Shake ingredients with ice and strain into a chilled cocktail glass
- 1 1⁄2 ounces calvados
- 1 ⁄2 ounce yellow Chartreuse
- 1 ⁄2 ounce Benedictine
- Lemon twist
Burnt Eggplant With Toasted Coconut & Herbs
By ltrodrigu
Preheat grill to medium-high
- 1 cup canola oil
- 3 large shallots, thinly sliced
- Salt
- 3 pounds Japanese eggplant
- 2 tablespoons light soy sauce
- 3/4 tablespoon palm sugar or light brown sugar
- Juice of 4 limes
- 4 tablespoons toasted unsweetened coconut flakes
- 1 bird’s eye chili, stemmed, seeded and finely chopped
- 2 tablespoons cilantro leaves and thin stems, roughly torn
- 2 tablespoons mint leaves, roughly torn
"Quasi Carbonara" Con Bresaola
By ltrodrigu
Weight Watchers PointsPlus = 21 per serving
- Fine sea salt
- 6 large eggs
- 1 tablespoon + 2 1/2 teaspoons cornstarch
- 1 1/2 tablespoons cold water
- 1 pound trenetta or linguine
- 2 1/2 cups whole milk
- 4 1/2 ounces freshly grated Parmigiano-Reggiano or Grana Padano cheese
- 1 4-ounce 1/4-inch thick piece of bresaola, cut into 1/4-inch cubes
- Freshly ground black pepper
Rich Autumn Pork Stew with Beer
By ltrodrigu
Weight Watchers Points = 22 per serving
- 2 pounds boneless pork shoulder, cut in 1 1/2-inch bits
- kosher salt
- freshly ground black pepper
- 6 tablespoons olive oil
- 2 medium onions, diced
- 4 medium carrots, diced
- 2 medium apples, peeled and cut into 1/2-inch pieces
- 2 tablespoons finely minced garlic
- 1 bay leaf
- 1 cup diced canned or fresh tomatoes
- 2 cups chicken broth (bouillon)
- 1 bottle (12 ounces) beer
- 2 tablespoons brown sugar
- 2 cups cooked egg noodles
- 1 tablespoon butter
Asparagus-Ricotta Tart
By ltrodrigu
Older, thicker asparagus will naturally break at the point where the spear goes from tough to tender
- 1 sheet frozen puff pastry, thawed
- 1 1/2 cups ricotta cheese (part-skim)
- Zest of 1 lemon
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup finely grated Asiago cheese (plus more for topping)
- 2 tablespoons chopped capers
- Kosher salt
- Freshly ground pepper
- 1 bunch asparagus (about 1 pound), trimmed
Fresh Homemade Ricotta
By ltrodrigu
Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl
- 2 quarts whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 tablespoons fresh lemon juice
- Special equipment: large sieve, fine-mesh cheesecloth
Root-Vegetable Pasta Carbonara
By ltrodrigu
Bring a large pot of lightly salted water to a boil over high heat
- Salt
- Freshly ground black pepper
- 2 tablespoons peeled and finely diced celery root
- 2 tablespoons peeled and finely diced parsnip
- 1/4 cup heavy cream
- 2 tablespoons water, plus more for cooking pasta
- 1/2 cup finely diced pancetta or bacon
- 1 pound bucatini or penne pasta
- 3 eggs plus 3 yolks, beaten
- 1/2 cup finely grated Parmesan or pecorino, plus more for garnish
Kulajda (Creamy Soup with Dill & Poached Egg)
By ltrodrigu
Boil potatoes: Fill a large pot halfway with salted water and bring to a boil over high heat
- Salt
- 3 medium waxy potatoes, such as Yukon Gold, peeled and diced
- 1/2 cup white vinegar plus 1 teaspoon
- 2 cups chicken stock
- 2 cups heavy cream
- 4 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon white wine vinegar
- 1 medium bunch fresh dill, finely chopped, plus 6 sprigs for garnish
- 3 tablespoons butter
- 6 eggs
Penne with Broccoli
By ltrodrigu
Weight Watchers Points = 8 per serving
- 8 ounces penne pasta
- 3 cups fresh broccoli florets
- 2 tablespoons butter
- 2 tablespoons olive oil
- 5 cloves garlic, finely chopped
- 1 medium yellow, red or green pepper, chopped
- 2 cups cherry tomtoes, halved
- 1/4 cup grated Parmesan cheese
- kosher salt, to taste
- freshly ground black pepper, to taste