Ltrodrigu's profile page
Recipes
Ginger-Birch Soda
By ltrodrigu
—Adapted from Devon Tarby & Alex Day
- For Ginger Syrup:
- 1 cup ginger juice (fresh or bottled)
- 1/2 cup sugar
- For Mocktail:
- 3/4 ounce ginger syrup
- 1/2 ounce fresh lime juice
- ice cubes
- 5 ounces birch beer
- lime wheel. for garnish
- ginger candy, for garnish
Green Curry with Asparagus & Mushrooms
By ltrodrigu
Bring a medium pot of salted water to a boil over high heat
- 2 tablespoons green curry paste
- 1 1/2 cups coconut milk
- 1/2 cup chicken stock
- 1 tablespoon palm sugar or light brown sugar
- 8-9 ounces Thai rice noodles
- 1 cup button mushrooms, cut into bite-size pieces
- 1/2 bunch asparagus, cut into 1-inch pieces
- 2 eggs
- 1 cup cilantro leaves
- 1 cup basil leaves
- 1/2 cup fried shallots (available at Asian markets)
Short Ribs Braised with Barolo
By ltrodrigu
Weight Watchers Points = 43 per serving (without optional ingredients)
- 3 pounds beef short ribs
- kosher salt
- freshly ground pepper
- 1/2 cup all-purpose flour
- 3 ounces pancetta, cut into 1/2-inch pieces
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, chopped
- 1 1/2 tablespoons tomato paste
- 1 750 ml bottle Barolo or other full-bodied red wine
- 1 tablespoons veal or beef demi-glace
- 1 fresh rosemary sprig
- 1 1-inch piece Parmigiano-Reggiano cheese rind
- Polenta for serving (optional)
Gruyère Galette
By ltrodrigu
While this recipe yields 8 galettes, there will be enough batter for 14-16 galettes, allowing a wide margin for err...
- For the Galettes:
- 3 1/2 cups buckwheat flour
- 2 1/2 teaspoons coarse sea salt
- 3 cups filtered water
- 1 large egg
- 1 cup dry sparkling hard cider, preferably from Brittany
- 1/2 cup sparkling water
- For the Filling:
- 4 tablespoons unsalted butter
- 2 cups finely grated Gruyère cheese
- Freshly ground black pepper
Strip Steak with Pink Peppercorns & Thyme with Red Wine Sauce
By ltrodrigu
Prreheat oven to 425 degree F
- For the Steak:
- 1 tablespoon pink peppercorns
- 1 1/2 teaspoons minced fresh thyme
- 1/2 teaspoon kosher salt
- For the Steak:
- 3 teaspoons olive oil, divided
- 1 pound New York Strip steak, room temperature, patted dry, about 1 1/2-inches thick
- For the Sauce:
- 3 tablespoons minced shallots
- 1 cup dry red wine such as Bordeaux or Cabernet Sauvignon
- 1 sprig fresh thyme
- 1 dry bay leaf
- 2 teaspoons purchased demi-glace (such as Demi-Glace Gold)
- 1 Tablespoon unsalted butter, cubed
- salt, to taste
- freshly ground black pepper, to taste
Mixed Berry–Mozzarella Bruschetta
By ltrodrigu
Combine onion and lemon juice; let stand 15 minutes, then drain, discarding juice
- 1/2 small red onion, minced
- Juice of 1/2 lemon
- 3/4 cup blackberries
- 1 cup fresh mozzarella, cubed
- 1 1/4 cups strawberries, hulled and finely diced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh oregano, chopped
- Kosher salt
- 20 baguette slices, toasted
- Freshly ground pepper
Crock Pot Ham, Green Beans & Potatoes
By ltrodrigu
Old recipe that my mother made when I was a kid but she did hers in the pressure cooker
- 2 pounds fresh green beans
- 2 pounds of ham
- 4 baking potatoes
- 1 large onion
- 3 cups water
- Salt
- Freshly ground black pepper
Steamed Prune & Armagnac Pudding
By ltrodrigu
Place prunes in Armagnac, cover and let steep overnight at room temperature
- For the Pudding:
- 6 ounces (1 1/2 cups) pitted prunes
- 1/2 cup Armagnac or cognac
- 5 tablespoons butter, softened
- 3/4 cup water
- 3/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- Pinch of salt
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1 packed cup dark brown sugar
- 2 eggs
- 2 ounces dark chocolate, coarsely chopped
- Zest of 1 orange
- Vanilla ice-cream, optional
- For the Caramel-Armagnac Sauce:
- 1 cup light muscovado sugar
- 4 tablespoons butter, cut into pieces
- 1 cup heavy cream
- 1-2 tablespoons Armagnac, as desired
Strawberry Swirl Buttermilk Ice Cream with Candied Pink Peppercorns
By ltrodrigu
The buttermilk ice cream is a winner – not too sweet, not too rich, just right
- For Buttermilk Ice Cream:
- 1 cup heavy cream
- 3/4 cup sugar
- 1/4 teaspoon salt
- 4 egg yolks
- 1 cup buttermilk
- For Candied Pink Peppercorns:
- 3/4 cup, plus 2 tablespoons, sugar (divided)
- 1/4 cup water
- 2 tablespoon whole pink peppercorns
- For Strawberry Swirl:
- 1/2 pound strawberries, hulled and sliced
- 3 tablespoons sugar
- Pinch of salt
Oreo Cupcakes
By ltrodrigu
Heat oven to 180°C. Cream butter until creamy then add in the sugar
- The Cupcake:
- 7 ounces Self-raising Flour
- 2 Tablespoons unsweetened Cocoa powder
- 1/4 Tablespoon Salt
- 125 g Butter
- 9 Tablespoons Cane Sugar
- 2 Teaspoons Rum
- 1 Teaspoons Vanilla extract
- 2 Eggs
- 3/4 cup Milk
- 9 Oreos
- The Topping:
- 1/2 cup Whipping cream
- 1 Tablespoon Icing Sugar
- 2 drops Vanilla Extract
- 1 Oreo Cookie