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Recipes
Pork Cutlets With Sautéed Peppers & Beans
By ltrodrigu
Heat 1 tablespoon of the oil in a large skillet over medium-high heat
- 2 tablespoons olive oil
- 8 pork cutlets (about 1 1/2 pounds), pounded 1/4 inch thick
- kosher salt
- freshly ground black pepper
- 2 medium bell peppers, thinly sliced
- 2 large shallots, thinly sliced
- 1 15.5-ounce can cannellini beans, rinsed
- 1/2 cup pitted kalamata olives, halved
- 1/2 cup fresh flat-leaf parsley leaves
- 1 tablespoon red wine vinegar
Steak with Arugula & Balsamic Mushrooms
By ltrodrigu
Weight Watchers Points = 8 per serving
- 2 tablespoons olive oil
- 1 pound flank steak
- kosher salt
- freshly ground black pepper
- 1 pound cremini or butter mushrooms, quartered
- 1 tablespoon balsamic vinegar
- 1/4 cup heavy cream
- 2 bunches arugula, thick stems removed (about 6 cups)
- 4 scallions, thinly sliced
Chicken Piccata
By ltrodrigu
This Italian-style dish is packed with protein and sure to please any palate
- 12 ounces boneless, skinless chicken tenders
- 2 tablespoons flour
- 4 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons chopped fresh parsley
- 2 teaspoons capers, minced
- Freshly ground black pepper
Shrimp With Tomato Salad & Aioli
By ltrodrigu
Rub shrimp with red pepper flakes and a generous pinch of salt
- 20 large, head-on, shell-on shrimp
- 1/4 teaspoon red pepper flakes
- Kosher salt
- 2 egg yolks
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 1/2 cups olive oil
- 1/4 cup crème fraîche
- Juice of 1 lemon
- 3 pounds heirloom tomatoes, sliced 1/4-inch thick
- 1 cup panko or homemade breadcrumbs
- 8 large basil leaves, roughly torn
Summer Herb Salad With Lavender, Nectarine & Caerphilly
By ltrodrigu
If you’re unable to find lemon verbena for this recipe, you can substitute the zest of ½ lemon plus the juice of...
- For the Dressing:
- 1 heaping teaspoon dried organic lavender
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 heaping teaspoon creamed horseradish
- 3 garlic cloves, minced
- Salt and freshly ground black pepper
- For the Salad:
- 5 leaves romaine lettuce, roughly torn
- Large handful watercress
- 12 cherry tomatoes, halved
- 2 nectarines, cut into wedges
- 1 small zucchini, halved lengthwise and cut into half moons
- 1 red onion, thinly sliced
- 1/2 cup plump black olives
- 4 1/2 ounces Caerphilly or other salty, tangy, crumbly cheese, roughly cubed
- 4 sprigs fresh lemon verbena, crushed
- Large handful edible flowers such as nasturtium or pansy
- Large handful mixed summer herbs such as red amaranth, chickweed, dill, nasturtium leaves, anise hyssop, purple basil, tarragon, oregano, mint, shiso or summer purslane, larger leaves torn
Chicken* with Sauteed Radicchio
By ltrodrigu
Weight Watchers Points = 6 per serving *Due to a familiy member's allergy to fish, I adapted this recipe for c...
- 2 tablespoons olive oil
- 4 6-ounce chicken cutlets* pounded to 1/4-inch thick or skinless halibut fillets
- 1 tablespoon fresh thyme
- kosher salt
- freshly ground white pepper
- 1/4 cup fresh orange juice
- 1 teaspoon honey
- 2 cloves garlic, sliced
- 1 large head radicchio (about 8 ounces), quartered and leaves separated
Raspberry Miso Cheesecake
By ltrodrigu
Cheesecake's flavor can be disappointingly one-dimensional, but a little bit of shiro miso adds a dose of complexit...
- 16 graham crackers
- Pinch of salt
- 1 stick unsalted butter, melted and cooled slightly
- 3/4 cup raspberries
- 1 cup plus 2 tablespoons sugar
- 3 cups cream cheese, at room temperature
- 1 1/2 tablespoons shiro miso
- 1/2 teaspoon vanilla extract
- 3 large eggs, at room temperature
Tartine's Chocolate-Rye Tart
By ltrodrigu
To Make Crust: Using an electric mixer fitted with paddle attachment, beat butter and sugar on medium speed until c...
- For the Crust:
- 2 cups plus 2 tablespoons unsalted butter, at room temperature
- 1 cup sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1/2 teaspoon vanilla extract
- 2 1/3 cups finely milled rye flour, sifted
- 2 cups unsweetened cocoa powder, sifted, plus more for dusting
- For the Chocolate-Meringue Filling:
- 4 large egg whites, at room temperature
- 1 cup sugar
- 1/3 cup blanched almonds, coarsely ground
- 1/2 vanilla bean, finely chopped
- 4 ounces grated unsweetened chocolate
- 1/4 cup apricot jam
- For the Egg Wash:
- 1 large egg yolk
- 2 tablespoons heavy cream
Root Beer Bundt Cake
By ltrodrigu
—Adapted from Matt Lewis and Renato Poliafito, Baked, Brooklyn, N
- For the Cake:
- 1 stick unsalted butter, cut into 1-inch cubes
- 2 cups flour, plus more for dusting pan
- 2 cups root beer, preferably a natural brand such as Sprecher or Boylan
- 1 cup dark cocoa powder
- 1 1/4 cups sugar
- 1/2 cup packed dark brown sugar
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- For the Frosting:
- 2 ounces 60% chocolate, melted and slightly cooled
- 1/2 cup unsalted butter, at room temperature
- 1 teaspoon salt
- 1/4 cup natural root beer
- 2/3 cup dark cocoa powder
- 2 1/2 cups confectioners' sugar
Cauliflower Soup With Crème Fraîche
By ltrodrigu
A swirl of crème fraîche makes this velvety soup, adapted from Jessica Boncutter of San Francisco's Bar Jules, a ...
- 6 tablespoons butter
- 1 1/2 cups thinly sliced yellow onions
- 1 cup thinly sliced celery
- 1 tablespoon toasted, ground coriander
- 5 cups chopped cauliflower
- 5 cups vegetable or chicken broth
- Crème fraîche, for garnish