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Recipes
Saute Mushrooms with Lemon and Parsley
By lromito
Saute mushrooms in olive oil for 2 min
- 6 T oil
- 1 1/2 pound fresh button mushrooms halfed
- 2 T butter
- 1 T lemon juice
- 1 T lemon zest
- 1/2 c white wine
- 1/4 c chopped parsley
- salt and pepper
Salted Caramel Chocolate Cake
By lromito
Preheat oven to 350˚F. Grease and flour two 8-inch round baking pans
- FOR THE CAKE
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 3/4 cup cocoa powder
- 2 cups sugar
- 2 cups flour
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 1/2 cup canola oil
- 2 eggs
- 1 teaspoon vanilla (extracted from pod)
- 2 teaspoons rum
- 1 cup hot water
- 2 teaspoons instant espresso powder
- FOR THE CARAMEL
- splash vanilla extract
- 1 teaspoon fleur de sel
- 1/4 cup butter
- 1/2 cup heavy cream (plus 2 tablespoons)
- 1 cup sugar
“Stir-Less” Spinach Risotto with Pine Nuts
By lromito
Set a Breville risotto plus to the sauté function and preheat for 2 to 3 minutes
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, cut into 8 pieces
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 2 cups (14 oz./440 g) Arborio rice
- 1 cup (8 fl. oz./250 ml) dry white wine
- 5 1/2 cups (44 fl. oz./1.35 l) chicken stock
- 2 cups (4 oz./125 g) finely chopped baby spinach
- 2 cups (8 oz./250 g) grated Parmigiano-Reggiano cheese
- Kosher salt and freshly ground pepper, to taste
- 1/4 cup (1 1/4 oz./40 g) pine nuts, toasted
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
Roast Beef Tenderloin with Cognac Butter
By lromito
1. To prepare cognac butter, melt 1 1/2 teaspoons butter in a small nonstick skillet over medium-low heat
- Ingredient SearchCognac butter:
- 1 1/2 teaspoons butter $
- 3 tablespoons minced shallots
- 3 tablespoons cognac
- 6 1/2 tablespoons butter, softened $
- 1 tablespoon fresh thyme leaves
- 1/8 teaspoon freshly ground black pepper
- derloin:
- 1 tablespoon Dijon mustard
- 2 teaspoons honey $
- 1 teaspoon lower-sodium soy sauce
- 3/4 teaspoon salt $
- 1/2 teaspoon freshly ground black pepper
- 1 (2-pound) beef tenderloin, trimmed
- 2 tablespoons chopped fresh thyme
- Cooking spray $
Garlic Brown Butter and Sage Sauce
By lromito
Place ingredients into skillet and cook for 4 to 6 min
- 1/2 cup butter
- 2 garlic cloves diced
- 1 cup torn fresh sage leaves
- 1/4 cup pine nuts
Grilled Shrimp
By lromito
On a cutting board, finely chop the drained capers with the oregano leaves and garlic
- 1/2 cup salted capers—rinsed, soaked for 1 hour and drained
- 1/2 cup oregano leaves
- 1 garlic clove, minced
- 3/4 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- Freshly ground pepper
- 2 1/2 pounds large shrimp, shelled and deveined
- Salt
Zucchini Custard
By lromito
in 3 quart saucem\pan add, salt and 6 cups water bringing to a boil
- 1 T kosher salt
- 2 lbs. firm zucchini, trimed peeled, and cut into 2 by 1/4 strips
- 1 1/2 C heavy cream
- 3/4 c grated parmesan
- 3 eggs beaten
- Pepper
bresaola all'olio aromatico
By lromito
Remove leaves from rosemary sprig
- 1 sprig fresh rosemary
- 1/2 cup flat-leaf parsley leaves
- 3 tablespoons extra-virgin olive oil
- 1 garlic clove, gently smashed and peeled
- 1/2 pound thinly sliced bresaola
- 2 lemons, very thinly sliced crosswise, seeds removed and discarded
Hearts of Palm and Avocado Salad
By lromito
In a medium bowl, toss the halved cherry tomatoes with the onion slivers, hearts of palm, avocado and chopped parsl...
- 1 cup yellow cherry tomatoes, halved
- 1/2 small sweet onion, cut into thin slivers
- Two 14-ounce cans hearts of palm, drained and sliced 1/2 inch thick
- 1 Hass avocado, cut into 1/2-inch pieces
- 1/4 cup coarsely chopped flat-leaf parsley
- 1/2 teaspoon finely grated lime zest
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons canola oil
- Salt
- Freshly ground pepper