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Recipes
Chilled Sorrel & Spinach Soup
By ltrodrigu
Add water and a generous pinch of salt to a medium pot over high heat
- 1 1/2 cups water, plus extra as needed
- Kosher salt
- 2 pounds spinach, stemmed and chopped
- 1 1/2 pounds sorrel, stemmed and chopped
- 1 cup crème fraîche or sour cream
- 1 teaspoon fresh lemon juice, plus extra to season
- 2 hard-boiled eggs, peeled and chopped
- 2 tablespoons thinly sliced scallions
- 2 tablespoons roughly chopped dill
Stuffed Mushrooms with Baby Spinach
By ltrodrigu
Heat oven to 375° F. Remove the stems from the mushrooms; finely chop the stems and reserve
- 24 medium mushrooms (about 1 1⁄2 pounds)
- 2 tablespoons olive oil, plus more for the baking sheet
- 2 cloves garlic, finely chopped
- 1 5-ounce package baby spinach, chopped
- kosher salt
- freshly ground black pepper
- 3/4 cup panko bread crumbs
- 2 ounces Gruyère, grated
Meatball Parm Sub Sliders
By ltrodrigu
For Peperonata: Warm oil and butter in a large skillet over medium-high heat
- For Peperonata:
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 red onions, diced
- 2 red bell peppers, diced
- 2 yellow bell peppers, diced
- 1 clove garlic, minced
- For Meatballs:
- 8 - 10 thick slices day-old bread, cubed (about 4 cups)
- 2 pounds ground beef
- 4 ounces prosciutto di Parma, diced
- 8 ounces raw sweet Italian sausage, casings removed
- 3 large eggs, lightly beaten
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Several gratings of nutmeg
- 1/2 cup freshly grated Pecorino Romano cheese, divided
- 3/4 cup finely chopped Italian parsley, divided
- 1/2 cup extra-virgin olive oil, divided
- Salt
- Freshly ground pepper
- 2 cups jarred tomato sauce
- 1/2 cup dry white wine
- 6 hero rolls
- 8 slices provolone cheese
Winter Escarole, Pear & Walnut Salad with Creamy Sumac Dressing
By ltrodrigu
This salad’s creamy, yogurt-based dressing is flavored with a bit of lemon juice and finely ground sumac, which t...
- DRESSING:
- 1/2 cup plain yogurt
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon ground sumac
- 1/2 teaspoon salt
- SALAD:
- 1 large head of escarole (about 1-pound), cut into 3-inch pieces
- 2 firm pears, such as Anjou, cut into 1/4-inch-thick slices
- 4 ounces Parmesan, shaved into thin slices with a vegetable peeler
- 3/4 cup walnut halves
Parmesan Pasta With Chicken & Rosemary
By ltrodrigu
Cook the pasta according to the package directions
- 12 ounces orecchiette
- 1 2-2 1/2-pound rotisserie chicken
- 2 tablespoons chopped fresh rosemary
- 3/4 cup grated Parmesan (3 ounces)
- kosher salt
- freshly ground black pepper
Pomegranite Martini
By ltrodrigu
Weight Watchers Points = 8 per glass
- 1 1/2 cups pomegranate juice or
- 1 1/2 cups cranberry juice with pomegranate
- 2 ounces Absolute Citron vodka or White Tequila
- 1 ounce Cointreau liqueur
- 1 cup crushed ice cubes
- Splash sparkling water
- Squeeze of lemon
- Pomegranite seeds (optional)
Chicken Tabaka
By ltrodrigu
For Chicken: Rinse hens and pat dry
- For Chicken:
- 4 poussins, approximately 1 pound each
- 4 garlic cloves, crushed
- salt, to taste
- cayenne pepper, to taste
- 4 tablespoons unsalted butter
- For Garlic Sauce:
- 1/2 cup chicken broth
- 4 garlic cloves, coarsely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon paprika
- dash of cayenne
- 1 tablespoon chopped cilantro
- For Green Bean Borani:
- 1 pound green beans, trimmed
- 1 medium onion, minced
- 4 tablespoons butter
- 1/4 teaspoon cinnamon
- freshly ground black pepper
- 1 small garlic clove, coarsely chopped
- 1/2 teaspoon salt
- 1 cup plain whole-milk yogurt
- 1/2 cup chopped mixed fresh herbs (basil, tarragon, cilantro,parsley,dill, summer savory)
Orange & Olive Salad
By ltrodrigu
Combine first 5 ingredients in a large bowl
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons honey
- 1/4 teaspoon black pepper
- 1/8 teaspoon salt
- 4 cups torn Bibb lettuce
- 1 cup fresh orange sections
- 1/2 cup sliced fennel bulb
- 1 ounce oil-cured olives, halved
Pico de Gallo
By ltrodrigu
In a nonreactive bowl, combine all ingredients
- 2 medium tomatoes, diced small
- 1/2 medium white onion, diced small
- 1/2 to 1 serrano chile, minced
- 1 teaspoon coarse salt
- 2 tablespoons fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons chopped fresh cilantro leaves