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Recipes
Casablanca Crusta
By ltrodrigu
Moisten the rim of a small- mouthed cordial glass with lemon wedge and then dip rim in sugar
- Lemon wedge
- Sugar
- 1 1⁄2 ounces gin
- 1 ⁄4 ounce chamomile-honey syrup
- 1 ⁄4 ounce fresh lemon juice
- 1 dash Cointreau
- 1 dash bitters
- Long, wide strip lemon peel
- Sprig mint
Apricot, Blueberry & Oat Terrine
By ltrodrigu
—Adapted from "Serious Pig" by John Thorne and Matt Lewis Thorne (North Point Press) Pictured on Right:
- 1 1/2 cups sliced apricots
- 1 1/2 cup blueberries
- 1/4 cup sugar
- Pinch of cinnamon
- 8 slices oatmeal bread, crusts removed and lightly toasted
- 2 tablespoons butter
- 1 cup heavy cream
Veggie-Forward Pasta Salad
By ltrodrigu
In a large pot of boiling water, cook fusilli according to package directions until just al dente
- For Vinaigrette:
- 6 ounces fusilli
- 1/4 cup fresh lemon juice
- 1/4 teaspoon fine salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- For Salad:
- 6 Persian cucumbers, very thinly sliced crosswise
- 3 cups quartered cherry tomatoes
- 3 cups crumbled Bulgarian feta
- 3/4 cup toasted pine nuts
- 3 cups pea shoots
- 9 ounces baby arugula
- 6 tablespoons chopped mint
- 3 cups coarsely chopped parsley
- 1 cup chopped chives
- 3 large Belgian endives, sliced crosswise into 1/2-inch pieces
- 1 large red onion, cut into paper thin half rings
- fresh fennel, cooked potatoes, cooked green beans or cooked fava beans, if desired
- salt, to taste
- freshly ground black pepper, to taste
Chimichurri Steak with Roasted Potatoes
By ltrodrigu
Preheat oven to 450 degrees
- 2 Russet Potatoes
- 1/2 ounces Parsley
- 2 Garlic Cloves
- 2 Roma Tomatoes
- 2 Sirloin Steaks
- 1/2 ounce Red Wine Vinegar
- 1/4 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Oregano
- Olive Oil
- Cooking Spray
- Kosher Salt
- Freshly Ground Black Pepper
Chicken with Roasted Potato Salad
By ltrodrigu
Weight Watchers Points = 8 per serving
- 2 potatoes (about 1 pound), peeled and cut into thin wedges
- 1 red onion, thinly sliced
- 3 tablespoons olive oil
- kosher salt and black pepper
- 4 6-ounce boneless, skinless chicken breasts
- 1 bunch spinach, thick stems removed (about 4 cups)
- 2 tablespoons fresh lime juice
Grilled Flank Steak with Warm Tomato Topping
By ltrodrigu
Weight Watchers Points = 7 per sereving
- 1 1/4 teaspoons ground cumin, divided
- 3/4 teaspoon kosher salt, divided
- 1/8 teaspoon ground red pepper
- 1 1/2 pound flank steak, trimmed
- olive oil cooking spray
- 1 teaspoon olive oil
- 1 teaspoon minced garlic
- 1 jalapeño pepper, seeded and minced
- 2 cups grape or cherry tomatoes, halved
- 1/4 cup chopped fresh cilantro
Tea Custard with Poached Fruit
By ltrodrigu
The choice of fruit used in this dish is important
- 2 cups whole milk
- 2 tablespoons orange pekoe tea leaves
- 5 egg yolks
- 1 1/3 cups plus 1 tablespoon sugar
- Pinch of fine sea salt
- 1 cup water
- 12 apricots, pitted and halved, or 2 pears, halved
Butternut Squash & Brown Butter Linguine
By ltrodrigu
Bring a large pot of water to a boil
- 6 ounces linguine
- 4 tablespoons butter
- 1 pound butternut squash, peeled and cut into 1-inch cubes
- 1/4 teaspoon crushed red pepper
- 10 large sage leaves
- 1 cup whole-milk ricotta
- 1 1/2 teaspoons lemon zest
Ghivetch
By ltrodrigu
Preheat oven to 350 degrees
- 1 stick unsalted butter
- 1 cup sunflower or corn oil
- 4 medium onions, cut into 1/8-inch slices
- 1 pound acorn squash, peeled, seeded and cubed
- 2 medium zucchini, sliced
- 5 medium potatoes, peeled and cubed
- 4 medium carrots, peeled and sliced
- 2 pounds eggplant, cubed
- 1/4 pound string beans, trimmed and cut into 2-inch pieces
- 1 large green bell pepper, seeded and cut into strips
- 1 large red bell pepper, seeded and cut into strips
- 1 small white or green cabbage, shredded
- 1 small cauliflower, broken into florets
- 1 pound fresh lima beans, shelled
- 1 medium parsnip, peeled and diced
- 1 medium celery root, peeled and cubed
- 1 medium white turnip, cubed
- 3 leeks, white and light green parts only, rinsed well and sliced
- 1/2 pound okra, thickly sliced
- 5 large tomatoes, peeled, seeded and coarsely chopped
- 1/2 cup minced flat-leaf parsley
- 1 tablespoon coarsely chopped garlic
- 1 cup sour grapes or 2 greengage or other sour plums, pitted and chopped
- 1 tablespoon chopped fresh dill
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1 teaspoon sweet paprika
- 1/4 teaspoon hot paprika (optional)
- 2 cups hot beef stock or water, if needed
- Sour cream or yogurt, for serving
Mango-Pineapple Agua Fresca
By ltrodrigu
See center glass for illustration
- 3 cups chopped mango
- 2 cups chopped pineapple
- 4 cups water
- 3 tablespoons sugar
- 1 tablespoons lemon juice
- 1 to 1 1/2 cups gin or vodka (optional)