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Recipes
English Muffins
By ltrodrigu
Adapted from Elizabeth David's "English Bread and Yeast Cookery"
- 4 loosely packed cups bread flour
- 1 (8.75-gram) packet active dry yeast
- 1 tablespoon salt
- 1 tablespoon sugar
- 2 1/4 cups whole milk
- 2 tablespoons olive oil or melted butter, plus more for greasing pan
- 2 tablespoons cornmeal
Chez Panisse Baked Goat Cheese With Garden Salad
By ltrodrigu
Mix the fresh thyme and half of the olive oil in a deep dish just large enough to hold the goat cheese rounds in on...
- 3 to 4 sprigs fresh thyme
- 3/4 cup (12 tablespoons) extra-virgin olive oil, plus extra for brushing
- 4 rounds fresh goat cheese (each about 4 ounces and 1/2-inch thick)
- 4 slices (1/4-inch thick) from a day-old baguette
- 4 tablespoons butter, melted
- 2 to 3 cloves garlic, peeled and halved
- 3/4 cup fine, dry breadcrumbs
- 1 teaspoon dried thyme
- 1 to 2 tablespoons red wine vinegar
- Sea salt and freshly ground black pepper
- 5 to 6 cups fresh mixed salad greens
Roasted Fennel & Farro Salad
By ltrodrigu
Preheat oven to 400°F. Place farro in a large saucepan; add enough water to cover by 2 inches
- 1 cup farro
- 2 fennel bulbs, trimmed, cored and coarsely chopped
- 2 medium yellow and/or orange bell peppers, chopped
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup oil-cured olives or kalamata olives, chopped
- 2 tablespoons white balsamic vinegar or white-wine vinegar
- 2 teaspoons chopped fresh thyme
Classic Pumpkin Pie
By ltrodrigu
Notes: Make Ahead: This pie can be baked a day or two ahead; wrap tightly in plastic wrap and refrigerate until rea...
- Equipment:
- 1 9-inch unbaked pie crust
- 1 (15-ounce) can pumpkin purée (about 2 cups)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon fine salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves or allspice
- 3/4 cup whole milk
- 3/4 cup heavy cream
- 3 large eggs
- 1 teaspoon vanilla extract
- Food processor or blender
- Pie plate
- Pie weights
- Saucepan
- Parchment paper
- Baking sheet
- Whisk
- Cooling rack
Vegetarian Shepherd's Pie
By ltrodrigu
Total Time: 1 Hour Servings: 9 servings Preheat oven to 375 degrees F
- 2 lbs. Russet or Yukon Gold potatoes, peeled
- 1 whole garlic clove
- 1 cup (1/2 lb.) dry brown lentils
- 1 bay leaf
- 2 tbsp olive oil
- 1 onion, diced
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves, crushed
- 1 cup frozen peas
- 1 cup corn
- 1/4 cup fresh chopped parsley, divided
- 2 tsp vegan Worchestershire or tamari sauce
- 3/4 tsp dried oregano
- Pinch of cayenne pepper
- 1/2 cup milk or milk substitute (soy, almond, or rice milk)
- 3 tbsp butter or vegan butter substitute (ex. Earth Balance)
Harvest Pork Roast
By ltrodrigu
Pork: In a large re-sealable plastic bag, combine apple juice concentrate, maple syrup, cider vinegar, olive oil, ...
- Pork:
- 1 can (6 ounces) apple juice concentrate, thawed
- 3 tablespoons maple syrup
- 2 tablespoons cider vinegar
- 2 tablespoons olive oil
- 2 teaspoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon black pepper
- 1 boneless pork roast (about 3 pounds)
- 1 tablespoon cornstarch
- Apples:
- 4 tablespoons butter, melted
- 4 tablespoons maple syrup
- 1/4 teaspoon cinnamon
- 4 Granny Smith apples, peeled, cored and cut into 1/2-inch-thick slices
Black Truffle Beurre Composé
By ltrodrigu
Truffle
- 16 tablespoons unsalted butter, softened
- 1 - 4 ounces fresh black truffles, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Zimtsterne (Cinnamon Star Cookies)
By ltrodrigu
Make Glaze: Use an electric mixer to beat egg whites and salt until soft peaks form
- 3 egg whites
- 1 dash salt
- 2 cups confectioner’s sugar, sifted
- 1 1/2 tablespoons ground cinnamon
- 3 1/2 cups ground blanched almonds
- 2 teaspoons kirsch (cherry brandy) or 1/2 tablespoon fresh lemon juice
Hawksmoor Fruit Cup
By ltrodrigu
—Adapted from Hawksmoor, London
- For Strawberry Gin:
- 2 pints strawberries, topped & halved
- 750 milliliters London dry gin
- For Cocktail:
- 1 3/4 ounces strawberry gin
- 1 3/4 ounces Punt e Mes vermouth
- 1 ounce orange Curaçao
- 1/2 ounce Lillet Rouge
- 2 drops Angostura bitters
- ice
- 12 ounces ginger ale, divided
- cucumber slices, for garnish
- halved strawberries, for garnish
- sprigs of mint, for garnish
Quince & Ginger Chutney
By ltrodrigu
Combine all ingredients except candied ginger in a heavy, lidded, non-aluminum saucepan over medium-high heat
- 4 cups chopped, cored ripe quinces (about 4 quinces)
- ¹/3 cup brown sugar
- 3 cups granulated sugar
- Zest of 1 lemon
- 1/4 cup grated fresh ginger
- 5 tablespoons cider vinegar
- 1/2 cup apple cider
- 1 1/2 cups water
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon salt
- 1/3 cup chopped candied ginger