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Recipes
Donut Muffins
By lromito
Put a rack in the middle of the oven and heat the oven to 350°F
- For the muffins:
- 12 oz. (24 Tbs.) unsalted butter, warmed to room temperature
- 1-3/4 cups sugar
- 4 large eggs
- 1 lb. 11 oz. (6 cups) all-purpose flour
- 1 Tbs. plus 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1-3/4 tsp. salt
- 1 tsp. ground nutmeg
- 1-2/3 cups milk
- 1/4 cup buttermilk
- For dipping:
- 8 oz. (16 Tbs.) unsalted butter; more as needed
- 2 cups sugar
- 2 Tbs. ground cinnamon
Grilled Asparagus with Parmesan and Pine Nuts
By lromito
Turn grill to medium high
- 1 lb. asparagus
- 2 T olive oil
- Pinch of Salt
- 1/3 c grataed cheese
- 1/4 c pine nuts
- 1/4 groun pepper
- 1 Fresh lemon
Kale Salad with Chicken
By lromito
Preheat the oven to 350°
- Four 4-by- 1/2-inch slices peasant bread
- 2 garlic cloves—1 peeled, 1 minced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (1 ounce)
- 4 anchovies, minced
- 3 tablespoons malt vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 1/2 pound Tuscan kale—stems trimmed, leaves thinly sliced crosswise
- Two 3-ounce jars cocktail onions, drained and halved
- 3 cups shredded rotisserie chicken
Zucchini patties with lemon, dill
By lromito
1. Heat 1 teaspoon oil in a skillet over medium-high heat
- 4 teaspoons olive oil
- 2/3 cup chopped green onions
- 4 cloves garlic, minced
- 4 medium zucchini, grated, about 4 cups
- 2 tablespoons fresh lemon juice
- 1/2 cup soy or nut milk
- 1 cup whole wheat bread flour
- 2 tablespoons cornstarch
- 1 tablespoon plus 1 teaspoon baking powder
- 2 tablespoons fresh dill, plus more for garnish
- 1/2 teaspoon sea salt
- Freshly ground pepper
- Lemon wedges
Honey Dijon Gazed Salmon with Zucchini
By lromito
1. Place a rimmed baking sheet in oven
- 2 tablespoons honey
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons red wine vinegar
- 1 teaspoon freshly ground black pepper, divided
- 1/2 teaspoon kosher salt, divided
- Cooking spray
- 4 (6-oz.) salmon fillets
- 2 tablespoons olive oil, divided
- 1 shallot, thinly sliced and divided
- 2 medium zucchini, halved lengthwise and cut into 1/4-in. slices (about 3 cups), divided
- 2 tablespoons chopped fresh cilantro
Sunday Morning Waffles
By lromito
Pour milk into large mixing bowl sprinkle yeast over the top
- 2 cups lukewarm milk
- 1 1/4 oz package active dry yeast
- 4 egg yolks
- 2 1/2 cups flour
- 1/2 t. salt
- 1 T sugar
- 1 t cinnamon
- 1/2 t. nutmeg
- 1 t. vanilla
- 1/2 cup melted butter
- 4 egg whites
Mario Batali's Grandma's Biscotti
By lromito
step 1 ingredients 1/2 cup (1 stick) Unsalted Butter (softened) 1 1/2 cup Sugar 3 Eggs 1/4 cup Heavy Cream 1...
- 1/2 cup (1 stick) Unsalted Butter (softened)
- 1 1/2 cup Sugar
- 3 Eggs
- 1/4 cup Heavy Cream
- 1/4 teaspoon Anise Oil
- 1 teaspoon Anise Seed
- 3 cups sifted All-Purpose Flour
- 3 teaspoons Baking Powder
Canelini Beans and Sausage
By lromito
Preheat a Cuisinart multicooker on the brown/sauté setting to 400ºF according to the manufacturer’s instruction...
- 3 Tbs. olive oil
- 2 lb. kielbasa sausages
- 1 large yellow onion, diced
- 3 celery stalks, diced
- 2 red bell peppers, seeded and diced
- 1 Tbs. tomato paste
- 3 garlic cloves, thinly sliced
- Red pepper flakes, to taste (optional)
- 2 cups chicken stock
- 2 cups water
- 1 bay leaf
- 1 fresh thyme sprig
- 1 fresh rosemary sprig
- 1 fresh sage sprig
- 1 1/2 lb. dried cannellini beans, rinsed, soaked overnight and drained
- 1 can (14 1/2 oz.) diced tomatoes, drained
- 1 cup fresh bread crumbs
- 1 Tbs. unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 1/4 cup chopped fresh flat-leaf parsley
- 6 oz. baby spinach
- Crostini for serving
Chickpea Salad
By lromito
Cobine all salad ingredients in a serving bowl
- 1 15 oz can chickpeas, drained and rinsed
- 1 c fresh or frozen green peas
- 1 c fresh or frozen cut corn
- 2 celery stalks, diced
- 2 roma tomatoes diced
- 1 c crumbled goat cheese.
- Dressing
- 3 T olive oil
- 1 T red wine vinegar
- 1 t fresh lemon juice
- 4 T fresh chopped parsely
rice timbale
By lromito
Soak dried mushrooms in 2 cups hot water for 20 minutes; drain, reserving liquid, and finely chop
- 1 ounce dried wild mushrooms
- 5 tablespoons extra-virgin olive oil
- 1 small onion, thinly sliced
- 2 tablespoons tomato paste concentrate (from tube)
- 7 cups chicken or beef broth, heated to a simmer
- 1 cup frozen peas
- Salt
- Freshly ground black pepper
- 1/3 pound pork sausage
- 2/3 pound ground beef
- 1 large egg
- 5 tablespoons freshly grated Parmigiano-Reggiano cheese
- 5 tablespoons fine plain breadcrumbs, plus more for mold
- 3 tablespoons unbleached all-purpose flour
- 6 tablespoons unsalted butter, plus more for mold
- 4 ounces chicken livers, cut into small pieces
- 2 1/2 cups Arborio rice
- 4 ounces fresh mozzarella cheese, cut into cubes
- Special equipment: a 2-quart mold or ovenproof bowl