Ltrodrigu's profile page
Recipes
Sparkling Autumn Chianti
By ltrodrigu
Serve as part as the Ultimate Fall Party Menu
- 1 Bartlett pear
- 3 small apples $
- 3 fresh plums, cut into wedges
- 1/2 cup cane syrup
- 2 4-inch rosemary sprigs
- 1 vanilla bean, split
- 1 750-milliliter bottle Chianti
- 1 750-milliliter bottle sparkling white wine, chilled
- fresh rosemary sprigs. for garnish
Cucumber Gin & Tonic Ice Pops
By ltrodrigu
Puree the cucumber, mint, gin, lime juice, agave, and salt in a blender until smooth
- 2 English cucumbers, peeled and chopped (about 4 cups)
- 1 cup fresh mint leaves
- 1/4 cup gin
- 3/4 cup fresh lime juice
- 1/2 cup light agave nectar
- Pinch of salt
White Gazpacho
By ltrodrigu
Shown on left
- 1/3 cup blanched almonds, lightly toasted and cooled
- 1/3 cup pine nuts, lightly toasted and cooled
- 2 cloves garlic, peeled
- 1 teaspoon fine sea salt, to taste
- 4 1-inch cubes honeydew melon
- 6 tablespoons extra-virgin olive oil, plus more for garnish
- 4 teaspoons Sherry vinegar, to taste
- 2 tablespoons white-wine vinegar
- 4 cups ice water, or more as needed
- chopped chives, for garnish
70-Year-Old Rhubarb Pie Recipe
By ltrodrigu
Weight Watchers Points = 10 per serving
- 1 1/2 cups sugar
- 3 tablespoons flour
- 1/2 teaspoon nutmeg
- 1 tablespoon butter
- 2 eggs
- 3 cups chopped rhubarb
- Unbaked pastry shell
Roasted Fingerling Potatoes with Onion, Garlic & Pancetta
By ltrodrigu
Weight Watchers PointsPlus = 7 per serving
- 2 ounces thinly sliced pancetta finely chopped
- 2 pounds fingerling potatoes, quartered
- 1 1/2 tablespoons olive oil
- 3/4 cup coarsely chopped onion
- 8 garlic cloves, peeled
- 1 tablespoon chopped fresh Italian parsley
Rösti: Swiss Potato Pancake
By ltrodrigu
An Après-Ski classic menu begins with Rösti
- 2 pounds russet potatoes, peeled
- 1 1/2 teaspoons salt
- 1/2 cup plus 1 teaspoon canola oil
Espresso Whipped Cream
By ltrodrigu
For Chocolate-Espresso Chiffon Cake
- 1 cup whipping cream
- 1 tablespoon sugar
- 1/2 - 1 teaspoon espresso powder or instant coffee crystals
- 1/2 teaspoon vanilla
Seared Sirloin with Red-Wine Mushrooms
By ltrodrigu
Sear the steaks: Preheat the oven to 400F
- 1 tbsp olive oil
- 4 6-ounce steaks (trimmed sirloin or petite filets)
- salt, to taste
- freshly ground black pepper, to taste
- 2 shallots, minced
- 2 garlic cloves, minced
- 1/2 lb white or cremini mushrooms, cleaned, stems removed, and sliced
- 1 cup red wine
- 1 cup low-sodium beef stock
- 2 tsp chopped fresh rosemary
End of Summer Ratatouille
By ltrodrigu
Serve up this simple vegetable side dish with pork or chicken for a healthy meal full of end-of-summer flavor
- 1 medium eggplant, cut into 1/4-inch slices
- 2 medium zucchini cut into 1/4-inch slices
- 1 large sweet onion, roughly chopped
- 1 head of garlic, peeled and separated into cloves
- 2 pounds tomatoes, roughly chopped or halved if small
- Yellow squash, cut into 1/4-inch slices
- Red pepper flakes, to taste
- Coarse salt, to taste
- Freshly ground black pepper, to taste
- Fresh thyme, left on the stems
- Fresh rosemary
- Olive oil
Scapece
By ltrodrigu
Ryan Hardy of Charlie Bird called scapece “perhaps the most genius of all Italian marinades
- 1 pound vegetables, mixture of zucchini, eggplant and/or butternut squash, cut into 1/2-inch slices
- Sea salt
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, thinly sliced
- 3 tablespoons sugar
- 1 pinch Calabrian red chili flakes
- 2 cups cider vinegar
- 1 teaspoon salt
- 3 tablespoon mint leaves