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Recipes
Tumeric Tonic
By ltrodrigu
—Adapted from Caroline Fidanza of Little Chef, New York
- 5 1/2 cups water
- 2 teaspoons dried cardamom pods, crushed with a mortar and pestle
- 2 tablespoons ground turmeric
- 6 tablespoons honey
- 1/2 cup lemon juice
Pork Chops With Strawberry-Rhubarb Agrodolce
By ltrodrigu
Chef: Stephanie Izard Her Restaurants: Girl & the Goat, Little Goat, Little Goat Bread, all in Chicago What She's...
- 1 1/2 cups Sherry vinegar, plus more, to taste
- 1 cup sugar, plus more, to taste
- 1 cup strawberries, stemmed and sliced lengthwise
- 1/4-inch piece ginger, grated
- 1 1/2 cups rhubarb, halved lengthwise and sliced crosswise into 1/4-inch pieces
- 2 teaspoons soy sauce
- 1 cup Niçoise olives, pitted and finely chopped
- 1 tablespoon rosemary leaves, finely chopped
- Salt
- 3 tablespoons olive oil
- 4 bone-in pork chops (about 2 1/2 pounds total)
Baked Stuffed Apples
By ltrodrigu
Heat oven to 350°F with rack in center position
- 3/4 cup toasted almonds, sliced
- 1/4 cup honey
- 1 1/2 teaspoons grated lemon zest
- 1 1/2 teaspoons fresh ginger, finely grated
- 2 1/2 pounds apples, cored
- 1/3 cup apple cider
Eggplant & Lamb Tacos
By ltrodrigu
Tired of the same old tacos!? Shake things up with these Greek inspired Eggplant & Lamb Tacos with creamy yogurt, g...
- 1/4 cup plain yogurt, plus more for serving
- 1 1/4 teaspoons kosher salt
- 2 tablespoons olive oil
- 1/2 pound ground lamb
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon crushed red pepper flakes
- 1 (1-pound) eggplant, cut into 1-inch cubes
- 3 garlic cloves, thinly sliced
- 1/4 cup golden raisins
- 1/4 cup red wine
- 1 (15-ounce) can diced tomatoes
- 1/4 cup toasted pine nuts
- 6 ounces plain Greek-style yogurt
- 1 small cucumber, seeded and chopped
- Zest of 1/2 lemon
- 8 (8-inch) flour tortillas
- Baby greens such as arugula, kale, or spinach, for serving
- Lemon wedges, for serving
Roasted Broccoli Quiche
By ltrodrigu
Make Cornmeal Crust: Butter a 9- or 10-inch tart pan with a removable bottom
- For the Cornmeal Crust:
- 6 tablespoons unsalted butter, cubed and kept cold in freezer, plus extra for greasing pan
- 1 cup all-purpose flour
- 1/4 cup fine cornmeal
- 3/4 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon piment d’Espelette
- 2 tablespoons olive oil
- 3 tablespoons ice water
- For the Filling:
- 3 cups broccoli florets
- 1 tablespoon olive oil
- Salt
- 3 large eggs
- 1 cup cottage cheese, ideally full-fat
- 1 tablespoon Dijon mustard
- 3 tablespoons drained, chopped olive-oil-packed sundried tomatoes
- 2 teaspoons fresh thyme leaves
Grilled Leg of Lamb With Roasted Apricots
By ltrodrigu
Heat grill and preheat oven to 400 degrees
- 1 (3-pound) leg of lamb, deboned and butterflied
- 3 1/2 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt and freshly ground black pepper
- 8 fresh apricots
- 15 thyme branches
- 1 1/2 cup labneh
- Juice of 1/2 lemon
Herbed Biscuit Ham Sandwiches
By ltrodrigu
Herbed Biscuit Ham Sandwiches are great for brunch or lunch
- 8 tablespoons unsalted cold butter, 1 stick, cubed
- 2 cups flour, plus more for surface
- 1 teaspoon sugar
- 1 tablespoon baking powder
- 1/4 teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh tarragon
- 3/4 cup buttermilk
- Mustard
- Honey (optional)
- Sliced ham
- Bread and butter pickles
Red Velvet Madeleines
By ltrodrigu
Preheat oven to 400°. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thic...
- 3/4 cup granulated sugar
- 3 large eggs
- 2 egg yolks
- 1 teaspoon vanilla extract
- 3/4 cup butter, melted
- 2 tablespoons red liquid food coloring
- 1 1/3 cups cake flour
- 2 tablespoons unsweetened cocoa
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Powdered sugar (optional)
Tomahawk Rib Steak
By ltrodrigu
A Pinot Noir provides both high acid to balance the rich food and the body to stand up to the beef
- 1 40-ounce rib steak, "frenched" (all fat, meat and connective tissue scraped from rib bone)
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fresh thyme or 1/4 teaspoon dried thyme
- 2 1/2 teaspoons kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 1 cup ketchup
- 1/4 cup dried shiitake mushrooms
- 1/4 cup Worcestershire sauce
- 1/4 cup lemon juice
- 1/4 white wine vinegar
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 3 tablespoons soy sauce
- 2 tablespoons dark brown sugar
- 1 tablespoon dry mustard
- Fleur de sel
Chicken Fajitas
By ltrodrigu
COOK'S NOTE: Warming a Tortilla: There is more than one way to warm a tortilla
- FOR THE MOJO DE AJO:
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced garlic (4 to 6 cloves)
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 teaspoon red-pepper flakes
- 1/2 teaspoon coarse salt
- FOR THE FAJITAS:
- 1 tablespoon vegetable oil
- 1/2 large white onion, cut into 1/2-inch-thick slices (about 1 cup)
- 1 large green bell pepper, ribs and seeds removed, cut into 1/2-inch-thick slices
- Coarse salt
- Freshly ground black pepper
- 1 pound boneless, skinless chicken breast (1 small whole), sliced 1/2 inch thick
- 8 ounces boneless, skinless chicken thighs (about 2), sliced 1/2 inch thick
- 8 small flour tortillas (about 6 inches), warmed (instructions follow)
- Guacamole, for serving
- Pico de Gallo, for serving
- Sour cream, for serving
- Shredded mild cheddar cheese, preferably longhorn, for serving