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Recipes
Flank Steak with Red Wine & Oven Fries
By ltrodrigu
Weight Watchers Points = 9 per serving
- 3 medium (8-ounces each) russet (baking) potatoes
- 3 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1/4 pounds beef flank steak, trimmed of fat
- 1/2 teaspoon dried tarragon
- 1 medium shallot, minced
- 3/4 cup dry red wine
- 1 bag (9-ounce) microwave-in-the-bag baby spinach
Blood Orange Upside Down Cake
By ltrodrigu
Blood Oranges are in season from December till March, in the United States
- For the Cake:
- 1 1/2 cups/225g all purpose/plain flour (like King Arthur unbleached flour)
- 3/4 cup/110g cornmeal
- 2 teaspoons baking powder
- 1 cup/200g sugar
- 1 1/2 sticks/170g butter, softened
- 1/4 cup/60ml neutral flavored olive oil (or veg or canola oil)
- 1/2 cup/120ml blood orange juice
- 3 eggs, large
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 1/4 tsp. pure orange oil (optional)
- For the Upside-Down Topping:
- 4 tablespoons butter
- 1/3 cup of dark brown sugar
- 2 to 3 blood oranges, sliced thin, rind/skin left on
GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!
By ltrodrigu
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil
- 6 tablespoons olive oil
- 2 lemons, 1 thinly sliced, 1 juiced
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 pound trimmed green beans
- 8 small red potatoes, quartered
- 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
Chili-Rubbed Halibut With Cauliflower Curry
By ltrodrigu
In a medium bowl, mix 3 tablespoons oil with 1 teaspoon salt, 1 teaspoon cayenne and ancho chili
- 3 tablespoons grapeseed or canola oil, plus 1/3 cup
- 2 teaspoons salt
- 2 teaspoons ground cayenne pepper
- 1 1/2 teaspoons ground ancho chili or red pepper flakes
- 1 1/2 pounds boneless halibut or sablefish, skin on, cut into 2 1/2 -inch dice
- 1 1/2 cups finely sliced red onions
- 1 tablespoon peeled and finely chopped fresh ginger
- 2/3 cup canned tomato purée
- 1 1/2 teaspoons ground turmeric
- 1 1/2 tablespoons ground cumin
- 3 pieces whole star anise
- 1/3 cup full-fat plain yogurt, plus extra for garnish (optional)
- 2 cups water
- 1 medium head cauliflower, cut into individual florets
- Cilantro leaves, for garnish
- Chopped scallions, for garnish
- Naan bread or cooked basmati rice, for serving
Slow-Baked Tomatoes
By ltrodrigu
Weight Watchers Points = 2 per serving
- 3 medium tomatoes
- 6 cloves garlic
- 6 sprigs thyme
- 3 tablespoons olive oil
- kosher salt
- freshly ground black pepper
Zucchini Baba Ganoush
By ltrodrigu
Who says baba ganoush has to be made with eggplant? The concentrated sweetness of roasted zucchini works very well ...
- 4 large zucchini, halved lengthwise
- 5 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 small clove garlic
- 5 tablespoons lemon juice
- 1 cup tahini
- 1/2 cup water
- Argan oil, for garnish
- Black Cyprus sea salt, for garnish
Egg & Greens Galette
By ltrodrigu
This more experimental take on the classic galette leaves you room to throw in local seasonal produce
- 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
- 8 large eggs
- 2 cups grated semi-firm cheese (such as Gruyère, Manchego, or fontina)
- 1/2 cup thinly sliced shallots
- 2 cups baby greens (such as lamb’s quarters, baby spinach or radish greens)
- Freshly ground black pepper
Chez la Vieille Blanquette de Veau
By ltrodrigu
Make Bouquet Garni: Bundle parsley, thyme and bay leaves, and secure with kitchen twine
- For the Veal:
- 3 springs flat-leaf parsley
- 3 sprigs thyme
- 2 fresh bay leaves
- 2 1/4 pounds veal shoulder cut in 1 1/2 inch cubes
- 2 white onions stuck with 5 whole cloves each
- 2 carrots, peeled and chopped into 1-inch pieces
- 1 stalk of celery, chopped into 1-inch pieces
- 1 leek, cut into 1/2-inch rounds
- Coarse sea salt
- For the Garnish:
- 6 tablespoons butter
- 2/3 pound pearl onions, peeled
- Salt
- Sugar
- 2/3 pound small button mushrooms, trimmed
- Juice of a half lemon
- For the Velouté
- 2 egg yolks
- 1 1/3 cups heavy cream
- 6 tablespoons butter
- 2 1/2 ounces rice flour
- Salt
- Freshly ground white pepper
- Granulated sugar
- Freshly grated nutmeg
Roasted Potatoes, Fennel & Shallots
By ltrodrigu
Preheat oven to 425 degrees F
- 6 ounces fingerling potatoes, halved lengthwise
- 1 fennel bulb, trimmed, cut into 8 wedges lengthwise
- 2 shallots, quartered lengthwise
- 1 tablespoon olive oil
- 2 teaspoons minced fresh thyme
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Grilled Asparagus With Spiced Yogurt, Peanuts & Mint
By ltrodrigu
Preheat a grill. Place yogurt in a medium bowl
- 1 cup whole Greek yogurt
- 1 large garlic clove
- 1 lemon
- 1 teaspoon cumin seeds, toasted and coarsely smashed
- 1 teaspoon coriander seeds, toasted and coarsely smashed
- 1 teaspoon pepper flakes
- Kosher salt
- 1 pound fresh asparagus
- 3 tablespoons olive or peanut oil, plus more for drizzling
- 1/2 cup roughly chopped dry-roasted peanuts
- 1/3 cup torn fresh mint