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Recipes
Summer Salad With Nectarines & Fennel
By ltrodrigu
Place fennel and nectarines in a large salad bowl
- 1 head fennel, halved and sliced into thin crescents
- 2 ripe nectarines, halved, pitted and thinly sliced
- 1/2 shallot, thinly sliced
- 2 tablespoons Sherry vinegar
- Kosher salt
- 1 lemon, halved
- 3 tablespoons roughly chopped dill
- 2 tablespoons roughly chopped basil
- 1 1/2 cloves garlic, minced
- 1/2 cup olive oil
- 1/2 cup crème fraîche
- 2 heads butter lettuce
Market Fish En Papillote
By ltrodrigu
In a stock pot over medium heat, bring water, wine and 1 tablespoon sea salt to a low simmer
- 8 cups water
- 1 1/2 cups Chablis or Chardonnay
- 1 tablespoon sea salt, plus more for finishing
- 6 new potatoes
- 2 ounces hen-of-the-woods or other wild mushrooms
- Extra-virgin olive oil, for drizzling
- 2 (4-ounce, about 2-by-4-inch) skinless fillets flaky fish, such as porgy, sable fish or farmed sturgeon
- 1 Meyer lemon, zested and cut into 4 wedges
- 4 tablespoons unsalted butter
- 1 tablespoon thyme or lemon thyme leaves
Avocado Deviled Eggs
By ltrodrigu
Place the eggs in a small pot and cover with cold water by 1 inch
- 10 eggs
- 1 avocado, halved and pitted
- 1 tablespoon fresh lemon juice
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce (optional)
- Salt
- Freshly ground black pepper
Ricotta, Apricot & Crisp Prosciutto Tartine
By ltrodrigu
Chef: Renee Erickson Her Restaurants: Boat Street Café, the Walrus and the Carpenter, the Whale Wins and Narwhal ...
- 2 tablespoons extra-virgin olive oil, plus extra for brushing and garnish
- 4 fresh apricots, halved and pitted
- Sea salt
- Four 1/2-inch thick slices country bread
- 4 thin slices prosciutto
- 1/2 cup ricotta, at room temperature
- Freshly ground black pepper
- 6-8 mint leaves, roughly torn
Cheese Cake Filled Chocolate Covered Strawberries
By ltrodrigu
Carefully wash strawberries and pat dry with paper towels
- Whole Strawberries
- Philadelphia Ready-To-Eat Cheesecake filling
- Good Quality Dipping Chocolate
Wild Mushroom, Flank Steak, & Poblano Tacos
By ltrodrigu
Heat 1 teaspoon oil in a large skillet over medium-high heat
- 1 tablespoon olive oil, divided
- 1 8-ounce flank steak, trimmed
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 2 cups thinly sliced white onion
- 1 teaspoon dried oregano
- 2 teaspoons bottled minced garlic
- 1/2 teaspoon ground coriander
- 2 4-ounce packages presliced exotic mushroom blend
- 1 poblano pepper, seeded and thinly sliced
- 8 6-inch corn tortillas
- 2 ounces shredded reduced-fat Mexican blend cheese
- 1/2 cup refrigerated fresh salsa
Cabbage Salad With Shaved Carrotes & Fiore Sardo
By ltrodrigu
Make Dressing: In a medium bowl, whisk together mayonnaise, buttermilk, chives, a pinch each of salt and pepper, t...
- 4 tablespoons mayonnaise
- 4 tablespoons buttermilk
- 15 chives, finely chopped
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon tarragon leaves, finely chopped
- 1 teaspoon muscatel or Sherry vinegar
- 1/2 lemon
- 1/2 head green cabbage, cut into bite-size pieces
- 1/2 head red cabbage, cut into bite-size pieces
- 4 medium carrots, shaved lengthwise
- 1/2 cup shaved fiore sardo or Manchego cheese
Sour-Milk Waffles with Lemon Curd Syrup
By ltrodrigu
To Make the Lemon Curd: Combine lemon zest and sugar in a bowl and stir well
- For the lemon curd:
- Zest and juice of 6 large lemons
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 5 egg yolks
- Pinch salt
- For the waffles:
- 2 eggs, separated
- 2 tablespoons white vinegar
- 2 cups whole milk
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon ginger (optional)
- 1/2 cup butter, melted
Skinny Pumpkin Muffins
By ltrodrigu
Weight Watchers Points = 5 per muffin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup pumpkin puree
- 1/4 cup milk
- Sunflower seeds, optional
Hibiscus 7-Up
By ltrodrigu
—Adapted from Eben Freeman, Altamarea Group
- juice and zest of 1 lemon
- juice and zest of 3 limes
- 1/2 cup sugar
- 1/2 cup water
- 3 dried hibiscus flowers
- club soda
- ice