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Recipes
String Bean & Potato Salad
By ltrodrigu
"Bean salads make good picnic food because beans don’t wilt after they’re dressed, the way lettuce does
- 1/2 cup mayonnaise
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar or apple cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon Kosher salt, plus more for the boiling water and to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup finely chopped fresh flat-leaf parsley leaves
- 6 scallions (white and light green parts), thinly sliced on the bias
- 1/4 cup large shards semi-dry domestic sheep's milk cheese (such as Carr Valley Aged Marisa) or a medium-aged pecorino
- 1 1/2 pounds fingerling potatoes or other small, thin-skinned potatoes, scrubbed
- 1 pound fresh green beans, yellow wax beans, or a mix
- edible flowers, for garnish (optional)
Pasta alla Carbonara
By ltrodrigu
In a bowl, whisk together the eggs and the 1 1/2 cups cheese
- 3 eggs, at room temperature
- 1 1/2 cups finely grated pecorino romano cheese, plus more for serving
- 2 tablespoons olive oil
- 6 ounces diced guanciale or pancetta
- Kosher salt, to taste
- 1 pound dried spaghetti
- Freshly ground pepper, to taste
Baked Gingerbread Doughnuts With Vanilla Glaze
By ltrodrigu
Adapted from "Glazed, Filled, Sugared & Dipped," by Stephen Collucci with Elizabeth Gunnison Dunn
- For Doughnuts:
- 2 tablespoons vegetable oil, plus more for greasing pan
- 1 cup all-purpose flour
- 1/4 cup dark brown sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/4 teaspoon salt
- 2 teaspoons unsweetened cocoa powder
- 1 1/2 teaspoons espresso powder
- 1/8 teaspoon cayenne pepper
- 1 egg
- 1/4 cup sour cream
- 1 tablespoon honey
- 1 tablespoon molasses
- 2 tablespoons whole milk
- For Glaze:
- 1 1/2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons whole milk
Spring Quiche with Mushrooms & Asparagus
By ltrodrigu
Preheat oven to 375 degrees
- 3 tablespoons olive oil
- 1 cup morels or any spring mushrooms, and cut into bite-size pieces
- Salt
- Freshly ground black pepper
- 1/4 cup sliced yellow onions
- 1/2 cup chopped asparagus
- 3/4 cup shredded sharp cheddar
- 1/3 cup cream
- 1/3 cup milk
- 3 eggs
- 1 (9-inch) prebaked pie shell
- 1/4 baguette, sliced into rounds
- 1/2 clove garlic
- 6 cups salad greens, washed and dried
- 1/2 tablespoon lemon juice
Coconut Lime Gelatin
By ltrodrigu
Mist a 9-by-13-inch glass baking dish with cooking spray
- For Lime Layer:
- 4 1-ounce envelopes unflavored gelatin
- 1 cup sweetened bottled lime juice (such as Rose’s)
- 1 cup fresh lime juice
- 2 cups boiling water
- 1 teaspoons finely grated lime zest
- 2 tablespoons sugar
- 1 to 2 drops green food coloring
- For Coconut Layer:
- 4 1-ounce envelopes unflavored gelatin
- 1 15-ounce can cream of coconut
- 1 1/2 cups boiling water
- 1/2 teaspoon vanilla extract
Brands of Classy Cassis for your Kir
By ltrodrigu
From Left: Giffard; Clear Creek Cassis Liqueur; Gabriel Boudier Crème De Cassis
- Giffard (20% ABV): $35 for 750 ml
- Clear Creek Cassis Liqueur (19% ABV): $22 for 375 ml
- Gabriel Boudier Crème De Cassis (20% ABV): $16 for 375 ml
Pumpkin Bread
By ltrodrigu
Preheat oven to 350 degrees
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs, lightly bean
- 16 ounces canned unsweetened pumpkin
- 3 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon nutmeg
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 2/3 cup water
Sicilian Cauliflower Salad
By ltrodrigu
David Gould serves this pretty salad at Roman's in Brooklyn, N
- 8 cups cauliflower florets (a mix of green, white & purple)
- 7 tablespoons olive oil, divided
- 1/4 cup raisins
- white wine vinegar, as needed
- 1/4 cup salt-packed capers
- water, as needed
- 1/2 cup almonds
- 1/4 cup thinly sliced red onions
- 1/2 cup torn mint leaves
- Pecorino Romano shavings
- lemon juice
- salt, to taste
Potato Soup
By ltrodrigu
Cook bacon in a large nonstick skillet over medium heat until crisp
- 3 bacon slices
- 1 cup chopped onion
- 3 pounds baking potatoes, peeled and cut into 1/2" cubes
- Cooking spray
- 1/2 cup water
- 2 (14.5-ounce) cans fat-free, lower-sodium chicken broth (Sub one of these cans for cream of chicken soup if you like it thick)
- 2 chicken boullion cubes
- 1 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups milk
- 8 ounces shredded sharp cheddar cheese
- 1/2 cup sour cream
- 4 teaspoons chopped fresh chives
Rum Summer Mixers
By ltrodrigu
Rum: The quintessential summer spirit—it's like the tropics, bottled
- For Adriatic Dreams:
- 1 strawberry
- 1 1/2 ounces light rum
- 1/2 ounce Aperol
- 1/2 ounce agave nectar
- 1/2 ounce fresh lemon juice
- 2 dashes orange bitters
- 6 mint leaves
- For Caribbees Daiquiri:
- 2 ounces rum (preferably El Dorado 3 Year)
- 1 1/2 ounces Velvet Falernum
- 3/4 ounce lime juice
- 1/4 ounce simple syrup
- For Ti Punch:
- 1 quarter-size lime disk with a bit of flesh
- 1 bar spoon Martinique sugar-cane syrup
- 1 1/2 ounces rhum agricole