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Recipes
Chicken & Artichokes in White Wine
By ltrodrigu
Cut the artichoke hearts in half lengthwise
- 2 cups artichoke hearts, frozen and thawed, or canned and drained
- 2 boneless skinless chicken breasts, about 1 pound
- 1 1/2 cups flour
- salt
- freshly ground black pepper
- 2 tablespoons unsalted butter, divided
- 2 tablespoons olive oil, divided
- 2 cups dry white wine
- 1/2 lemon
- Flat-leaf (Italian) parsley, to garnish (optional)
One Pan Cheesy Smoked Sausage & Pasta Skillet
By ltrodrigu
Quick and easy one skillet dinner! Sausage, onions, pasta and cheese on top - your family will love it!
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 cup diced onion
- 1 tablespoon minced garlic, about two fresh cloves
- 2 cups chicken broth
- 1 (10 ounce) can diced tomatoes
- 1/2 cup milk or heavy cream
- 8 ounce dry pasta, any small pasta will do
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup shredded Cheddar-Jack cheese
- 1/3 cup chopped scallions, for garnish
Red Velvet Heart Cakelets
By ltrodrigu
Have all ingredients at room temperature Preheat oven to 350 degrees F
- 3 eggs
- 1 1/2 teaspoons vanilla
- 1/3 cup buttermilk
- 3/4 teaspoon white vinegar
- 2 teaspoons liquid red food coloring
- 1 1/3 cups cake flour
- 2 tablespoons cocoa powder
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1 cup sugar
Pork Chops with Roasted Apples & Onions
By ltrodrigu
Preheat oven to 400°. Heat a large ovenproof skillet over medium-high heat
- 2 1/2 teaspoons canola oil, divided
- 1 1/2 cups frozen pearl onions, thawed
- 2 cups Gala apple wedges
- 1 tablespoon butter, divided
- 2 teaspoons fresh thyme leaves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 4 (6-ounce) bone-in center-cut pork loin chops (about 1/2 inch thick)
- 1/2 cup fat-free, lower-sodium chicken broth
- 1/2 teaspoon all-purpose flour
- 1 teaspoon cider vinegar
Farro with Pesto & Fresh Ricotta
By ltrodrigu
Note on Fresh Ricotta: This is a great way to use up milk getting close to its expiration date
- For Fresh Ricotta:
- 4 cups whole milk
- 1/4 teaspoon table salt
- 2 tablespoons white wine vinegar
- For Parsley Pesto:
- 1/4 cup salted roasted sunflower seeds
- 2 cloves garlic
- Zest of 2 lemons
- 3/4 cup extra-virgin olive oil
- 1/2 teaspoon Kosher salt
- 2 tablespoons fresh lemon juice
- 1 bunch flat-leaf parsley (stems and leaves—
- For Farro Mixture:
- 2 cups quick-cooking farro
- Kosher salt
- 2 tablespoons olive oil
- 4 teaspoons fresh lemon juice
- 2 small shallots, thinly sliced
- 1/2 cup parsley pesto (see recipe above)
- 1 tablespoon parsley leaves, roughly chopped
- 1 cup fresh ricotta (see recipe above)
- 2 tablespoons roasted salted sunflower
Endive Tarte Tatin
By ltrodrigu
Preheat oven to 400 degrees
- 3 tablespoons unsalted butter, plus more for pan
- 1 tablespoon honey
- 6 medium Belgian endives, outer leaves discarded and halved lengthwise
- Salt
- Freshly ground black pepper
- 3 tablespoons balsamic vinegar
- Zest from 1 lime
- 1 sheet frozen puff pastry (about 1/2 pound) thawed overnight in refrigerator
- All-purpose flour, for work surface
Anchovy-Caper Capunatina
By ltrodrigu
A different take on the classic caponata, this one adds anchovies and capers to the mix and uses barely cooked toma...
- 1/4 cup red wine vinegar
- 2 teaspoons sugar
- 1/4 cup golden raisins
- 1/2 cup salt-packed capers
- 3 tablespoons extra-virgin oil, plus more for frying
- 2 pounds black-skinned eggplants, cut into 1-inch cubes
- 2 anchovy fillets, coarsely chopped
- 2 medium white onions, halved and thinly sliced
- 3 bay leaves
- 1/2 cup pitted, coarsely chopped green olives
- 24 cherry or grape tomatoes, halved
- 2 celery stalks (preferably dark-green outer stalks), thinly sliced into half-moons
- 1/3 cup toasted pine nuts
- Sea salt and freshly ground black pepper
- Pinch of red pepper flakes (optional)
- Thinly sliced fresh mint leaves, for garnish (optional)
Kir Moderne
By ltrodrigu
This recipe dials back the cassis for a drier drink
- 2 teaspoons crème de cassis
- 5 ounces chilled Aligoté or other dry, high-acid white wine
Pumpkin Stew with Lamb (Khoresh-e Kadu)
By ltrodrigu
Pictured far left
- 1/4 cup olive oil
- 1 onion, diced
- 1 pound lamb shoulder, cut into 2-inch pieces
- 1 1/2 pounds pumpkin, kabocha or other winter squash, peeled and cut into large dice
- 5 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 3 tablespoons tomato paste
- Salt
- 2 cups stock or water
- 3-4 tablespoons fresh lemon juice
Cheddar & Apple 'Monte Cristo'
By ltrodrigu
In a wide, shallow bowl, whisk milk, egg yolks and sugar until well blended
- 3/4 3/4 3/4 cup milk
- 3 3 3 egg yolks
- 1 1 1 teaspoon sugar
- 8 8 8 teaspoons mayonnaise
- 2 2 2 teaspoons Colman's mustard powder
- 8 8 8 slices country-style white sandwich bread
- 1 1 1/2 large apple, such as Fuji or Gala, peeled and thinly sliced, plus 1/2 large apple, peeled and chopped, for garnish
- 8 8 6 8 thin slices sharp Cheddar cheese (about 6 ounces)
- Vegetable oil
- Maple syrup