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Recipes
Coddled Eggs With Chanterelles & Crab
By ltrodrigu
Preheat oven to 425 degrees
- 5 tablespoons diced onion
- 4 tablespoons butter
- 1/2 cup cooked Carolina Gold rice
- 1 1/2 cups heavy cream
- Kosher salt
- 1/2 cup finely grated Parmesan
- 8 eggs
- 1/2 cup roughly torn bread
- 4 tablespoons olive oil
- 1/2 pound chanterelle mushrooms, quartered
- 1/2 pound crab meat (optional)
- Finely grated zest and juice of 1/2 Meyer lemon
- 1/2 tablespoon minced parsley
- 6 cups chicory leaves
Arancini
By ltrodrigu
Weight Watchers Points = 5 per ball
- olive oil for frying
- 1/4 cup extra-virgin olive oil
- 1 small yellow onion, finely chopped
- 1 carrot, finely chopped
- 1/2 pound ground veal and/or pork
- 1 cup dry Marsala wine
- 1/2 cup frozen green peas, defrosted
- 1 tablespoon veal demi-glace
- 1 cup water
- 1 tablespoon tomato paste
- 2 tablespoons minced fresh flat-leaf parsley
- kosher salt
- freshly ground black pepper
- 3 cups Baldo or Arborio rice
- 6 eggs
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- Pinch of saffron threads, soaked in 2 tablespoons warm water
- 1 cup all-purpose flour
- 1 cup fine dried bread crumbs
Eggplant & Red-Pepper Salad
By ltrodrigu
The secret to this dish is bringing the eggplant dangerously close to burning
- 1 large eggplant, peeled and sliced crosswise into 1/4-inch rounds
- 2 tablespoons kosher salt
- 6 tablespoons vegetable or grapeseed oil
- 1 large Spanish onion, finely diced
- 2 large red bell peppers, finely diced
- 3 cloves garlic, thinly sliced
- 1/4 cup chopped parsley, loosely packed
- 1/4 cup lemon juice
- 1 teaspoon Urfa biber (dried Turkish pepper) or paprika
Tomato, Stone Fruit & Fresh Mozzarella Salad
By ltrodrigu
Chef: Stephanie Izard Her Restaurants: Girl & the Goat, Little Goat, Little Goat Bread, all in Chicago What She'...
- 1 cup roasted and salted pistachios, roughly chopped
- Juice of 2 lemons
- 2 tablespoons honey
- 5 tablespoons extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 2 1/4 cups roughly torn bread
- 1 1/4 pounds heirloom tomatoes, cut into wedges
- 1 ripe nectarine, cut into wedges
- 2 ripe plums, cut into wedges
- 10 ounces fresh mozzarella, sliced into 1/4-inch rounds
- 8 basil leaves, roughly chopped
Cinnamon Apple Muffins
By ltrodrigu
Preheat oven to 400° F. Spray 12 medium muffin cups with nonfat cooking spray or line with paper baking cups
- MUFFINS:
- 1 cup Aunt Jemima Pancake & Waffle Mix
- 1 cup all-purpose flour
- 1/3 cup brown sugar, packed
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 medium apple, peeled, chopped
- 1 cup 2% milk
- 1/3 cup vegetable oil
- 1 egg, slightly beaten
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- TOPPING:
- 4 teaspoons granulated sugar
- 1/2 teaspoon ground cinnamon
Summer Vegetable Panini with Mozzarella & Arugula Pesto
By ltrodrigu
Prep Cook Squash: Trim the ends from the summer squash; cut the squash on the diagonal into ¼-inch-thick slices
- 1 or 2 yellow summer squash
- 1/4 pound fresh mozzarella
- Fresh basil
- 2 ounces white button mushrooms
- 2 lavash flatbreads
- 1/4 pound baby arugula
- 3 tablespoons roasted pumpkin seeds
- Arugula pesto (arugula - walnuts - Parmesan - olive oil - salt)
- Roasted tomatoes
Steamed Halibut With Mushrooms & Spinach
By ltrodrigu
Season fillets with salt, then place in a lightly oiled steamer basket, making sure not to overcrowd
- 4 (6-ounce) halibut fillets
- Kosher salt
- 6 tablespoons extra-virgin olive oil
- 2 cloves garlic, thinly sliced
- 1 pound spinach leaves
- 4 tablespoons salted butter
- 1 small shallot, minced
- 1/2 pound morel or other spring mushrooms, cut into bite-size pieces
- 10 sprigs fresh thyme
- 1 lemon, halved
- 1 1/2 cups buttermilk
Feta With Blood Oranges, Sesame & Spinach
By ltrodrigu
Preheat oven to 400 degrees
- 3 tablespoons sesame seeds
- 1 block feta cheese (1/2 pound total)
- 1 tablespoon honey
- 2 blood oranges, plus juice of another, at room temperature
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon white wine vinegar
- Salt and freshly ground black pepper
- 2 cups baby spinach leaves
Artichoke, Fennel & Arugula Salad
By ltrodrigu
Make vinaigrette: Place minced shallot in a small bowl and cover with vinegar
- 1 small shallot, minced
- 3 tablespoons Sherry vinegar
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
- Flaky sea salt and freshly ground black pepper
- 1 cup fennel, sliced 1/8-inch thick
- Juice of 1/2 lemon
- 3-4 whole, preserved artichoke hearts in olive oil, quartered
- 8 cups baby arugula
- 3 ounces Parmesan cheese, shaved thin with vegetable peeler, plus extra to garnish
Kir Normand
By ltrodrigu
Here, sparkling cider stands in for the wine
- 1 ounce crème de cassis
- 3 ounces French dry sparkling cider such as Divona from Domaine Johanna Cecillon
- Lemon twist, for garnish