Ltrodrigu's profile page
Recipes
Fresh Ricotta Cheese
By ltrodrigu
Line colander with 4 layers of cheesecloth; set in sink
- 8 cups whole milk
- 1 teaspoon salt
- 3 tablespoons fresh lemon juice
Chicken with Broccoli Rabe, Apricots & Pine Nuts
By ltrodrigu
Weight Watcher's Points = 7 per serving
- 2 teaspoons plus 1 Tablespoon olive oil
- 4 6-ounce chicken breast cutlets
- kosher salt
- freshly ground black pepper
- 6 dried apricots, sliced
- 2 Tablespoons pine nuts
- 2 cloves garlic, sliced
- 1 pound broccoli rabe, trimmed
Trout With Lentils, Bacon & Walnut Vinaigrette
By ltrodrigu
T0 Cook Lentils: Fill a small, lidded pot with salted water and bring to a boil over medium-high heat
- Salt
- Freshly ground black pepper
- 1 1/2 cups cooked Puy lentils, rinsed
- 1/4 cup walnut oil
- 1 1/2 tablespoons Banyuls or Sherry vinegar
- 2 large shallots, thinly sliced
- Pinch sugar
- 6 ounces slab bacon, cut into 1/2-inch lardons
- 1 tablespoon olive oil
- 2 10-ounce skin-on trout fillets
- 2 tablespoon crème fraîche
- 1 tablespoon chopped parsley
- 1 tablespoon chopped chives
Egg Yolk Powder
By ltrodrigu
Once opened, egg yolks should be stored in the refrigerator
- 1 teaspoon egg yolk powder
- 2 teaspoons water
Cream Cheese Frosting
By ltrodrigu
Weight Watchers Points = 6 per serving For Hummingbird Cake
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 5 cups sifted powdered sugar
Quinoa Bowl With Artichokes, Spring Onions and Peas
By ltrodrigu
Heat oven to 425 degrees. Line a sheet pan with parchment
- 1 lemon, cut in half, plus more lemon juice for drizzling
- 4 medium or 2 large artichokes
- 1 generous bunch spring onions
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Salt
- Freshly ground black pepper
- 1 1/2 pounds peas, shelled
- 1/4 cup chopped dill, mint or fennel fronds, or a combination
- 1 to 2 garlic cloves (to taste)
- 1 to 1 1/2 cups Greek yogurt or drained yogurt, to taste
- 3 cups cooked quinoa
- Chopped preserved lemon or dukkah, for serving
Eggplant Tomato Pie
By ltrodrigu
Peel and cube eggplant, boil until soft
- 1 eggplant
- 2 tomatoes
- 1 onion
- 2 cloves garlic
- 1 cup breadcrumbs
- 1 egg
- 3 Tablespoons butter
- 1 Tablespoon pesto
- shredded mozzarella cheese
- fresh parsley
Roasted Carrots & Brussel Sprouts
By ltrodrigu
Weight Watchers Points = 1 per serving
- 1/2 pound baby carrot, whole
- 1/2 pound Brussels sprouts, trimmed and cut in half
- 2 teaspoons olive oil
- kosher salt
- freshly ground black pepper
Gnocchi alla Romana
By ltrodrigu
In a 4-quart saucepan over medium-high heat, bring the milk to a simmer
- 5 1/2 cups milk
- 2 cups semolina
- 2 teaspoons kosher salt
- 1 1/4 cups grated Parmigiano-Reggiano cheese
- 2 egg yolks
- 6 tablespoons (3/4 stick) unsalted butter, cut into small cubes, plus 3 tablespoons melted butter
- Roman-style meatballs for serving (see related recipe under "Beef")
Spiced Duck Breasts
By ltrodrigu
Grind juniper berries, allspice berries and black peppercorns in a spice grinder
- 2 teaspoons juniper berries
- 2 teaspoons allspice
- 2 teaspoons black peppercorns
- 2 garlic cloves
- 1/2 tablespoon coarse salt
- 2 1-1 1/4 pound Moulard duck breast halves
- 2 rosemary sprigs