Ltrodrigu's profile page
Recipes
Shaved Raw Artichoke Salad
By ltrodrigu
—Adapted from Joshua McFadden of Ava Gene’s, Portland, Ore
- 2 small artichokes
- flesh of half a lemon
- 2 1/2 lemons, divided
- 1/2 teaspoon salt
- 1/4 teaspoon chili flakes
- 3 tablespoons torn fresh mint leaves
- 3 tablespoons torn fresh flat-leaf parsley leaves
- 3 tablespoons chopped fresh chives
- 3 tablespoons torn chive blossoms (optional)
- 1/2 cup roughly chopped almonds
- 1/3 cup Parmigiano-Reggiano shavings
- 1/4 cup olive oil
Fennel, Arugula & Green Apple Salad With Marcona Almonds, Parmesan & Golden Raisins
By ltrodrigu
Place Sherry vinegar, salt, black pepper, shallots and garlic into a lidded jar, close and shake
- 1/4 cup Sherry vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 large shallots, thinly sliced
- 1 clove garlic, minced
- 3/4 cup extra-virgin olive oil
- 1 large head frisée, torn into bite-size pieces
- 2 large bulbs fennel, stalks and outer layers removed and very thinly sliced
- 2 Granny Smith apples, thinly sliced
- 1 cup salted Marcona almonds, toasted
- 1 cup golden raisins
- 1 cup coarsely grated Parmesan cheese
- 1 cup celery, thinly sliced crosswise
- 1/2 pound baby arugula
- 3/4 teaspoon fennel pollen (optional)
Ligurian Pesto with Trofiette
By ltrodrigu
Weight Watchers Points = 13 per serving
- 1/2 pound Yukon Gold potatoes, cut into 1/8-inch rounds
- 1/2 teaspoon kosher salt, plus more to taste
- 2 bunches of fresh basil leaves
- 1/4 cup pine nuts, toasted, plus crushed pine nuts for garnish
- 2 garlic cloves
- 1/4 cup grated Parmigiano-Reggiano cheese, plus more for garnish
- 1/2 cup olive oil, plus more as needed
- 1 pound trofiette pasta
- 1/2 pound haricots verts, trimmed
Red Texas Chili
By ltrodrigu
Survival food for a long cold winter, this Red Texas Chile does the job! Spend an evening weekday or lazy weekend d...
- 1/2 pound mixed dried chilies (ancho, pasilla, guajillo), trimmed and seeded
- 2 (12 ounce) Mexican beers, such as Negro Modelo
- 3 tablespoons dark chili powder
- 2 tablespoons smoked paprika
- 2 tablespoons mustard powder
- 1/2 teaspoon cayenne
- 1 teaspoon ground black pepper
- 1 tablespoon granulated onion
- 1 tablespoon granulated garlic
- 2 tablespoons cumin seeds, toasted, then ground in a spice grinder
- 1 tablespoon vegetable oil
- 2 pounds ground beef chuck
- 2 pounds beef chuck, 1/4-inch dice
- 1/2 pound slab bacon, 1/4-inch dice
- 3 white onions, small dice
- 4 garlic cloves, minced
- 2 cups red wine
- 1 1/2 quart whole peeled tomatoes, hand-crushed
- 1 1/2 quart beef or chicken stock
- 1/2 cup dark chocolate chips
- Kosher salt, to taste
Lamb M’Smen
By ltrodrigu
Use an electric mixer with dough hook to mix flour, semolina and 1½ teaspoons salt
- 4 cups all-purpose flour
- 1/2 cup plus 2 tablespoons semolina
- 2 1/2 teaspoons kosher salt
- 1 3/4 cups plus 1 tablespoon water
- 7 tablespoons canola oil, plus more for working dough
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 red bell pepper, finely diced
- 3 tablespoons tomato paste
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1 1/2 pounds ground lamb
- 1/2 cup parsley leave, minced
- Freshly ground black pepper
- 6 tablespoons salted butter, melted
Fried Green Tomatoes with Buttermilk-Feta Dressing
By ltrodrigu
Fried green tomatoes are a Southern delicacy
- 3 green tomatoes, sliced 1/2 inch thick
- 1 1/4 teaspoons kosher salt, divided, plus more for serving
- 1/2 cup (2 ounces) all-purpose flour
- 2 large eggs, beaten
- 1/3 cup plain yellow cornmeal
- 1/3 cup fine, dry breadcrumbs
- 3 cups vegetable oil
- 2 tablespoons buttermilk
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon fresh dill, chopped, plus more for serving
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon black pepper
- 4 ounces feta cheese, crumbled, divided
Melon & Peach ‘Zuppetta’
By ltrodrigu
Use a melon baller to scoop most of cantaloupe flesh into small balls
- 2 ripe cantaloupes, halved and seeded
- 3 ripe peaches, peeled and pit removed
- Small pinch of sea salt
- 1 vanilla bean, halved and seeds scraped
- 2 tablespoons lavender, wild flower or rosemary honey
- Juice of 1 lemon
- Few sprigs of mint and/or raspberries or sliced strawberries, for garnish (optional)
Spice-Roasted Cauliflower With Barley Salad
By ltrodrigu
Preheat oven to 450 degrees
- Kosher salt
- 2 heads cauliflower, broken into florets
- 1/2 tablespoon ground turmeric
- 1/2 tablespoon ground cumin
- 1/2 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1/2 cup olive oil
- 2 navel oranges, rinsed
- 1 1/2 cups cooked barley
- 1/4 cup Marcona almonds, toasted and roughly chopped
- 1/3 cup roughly chopped mint
- 1/2 cup Lucques or other mild green olives, pitted and roughly chopped
- Juice of 1/2 lemon
Homemade Bacon
By ltrodrigu
Nate Anda, the chef of Red Apron Butchery in Washington, D
- 1 7-9 pound whole, skinless pork belly, divided into 2 or 3 equal pieces*
- 2 1/2 pounds kosher salt
- 2 1/2 pounds brown sugar
- 1 1/4 tablespoons ground black pepper
- 2 1/2 tablespoons cayenne pepper
- 2 1/2 tablespoons ground allspice
- 2 1/2 tablespoons ground ginger
- 2 1/2 tablespoons juniper berries (optional)
- 2 bay leaves, pulverized in a spice grinder or clean coffee grinder
- 2 tablespoons curing salt, to help preserve the bacon, at Williams-Sonoma (optional)
Chicken Stuffed with Spinach, Feta & Pinenuts
By ltrodrigu
Preheat oven to 350°. Heat a large nonstick ovenproof skillet over medium-high heat
- 5 ounces fresh spinach, chopped
- 1/2 cup (2 ounces) crumbled feta cheese
- 2 tablespoons pine nuts, toasted
- 1 teaspoon fresh thyme, minced
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, minced
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 1/2 cup fat-free, lower-sodium chicken broth
- Israeli Couscous Pilaf (see recipe under "Pasta")