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Recipes
Scallops and leeks with white wine
By lromito
Melt 1 T. of butter in large skillet over low heat
- 1 1/2 T. unsalted butter
- 2 large leeks, white parts only washed, thinly slices crosswise.
- 1 T. minced shallots
- 1/2 cup dry white wine
- 1/2 t. coarse salt
- freshly ground pepper
- 1 T. olive oil
- 16 sea scallops, rinsed patted dry
- 1/2 T finely chopped fresh dill
- 2 Oranges, peeled, segmented
Roasted Pork Tenderloin With Golden Potatoes And Herb Dressing
By lromito
Step 1 Preheat oven to 400°F
- 1 1/2 pounds pork tenderloin
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 3 tablespoons extra-virgin olive oil, divided
- 12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
- 1 cup frozen English peas, thawed
- 2 tablespoons white wine vinegar
- 1/2 teaspoon Dijon mustard
- 2 tablespoons chopped fresh flat-leaf parsley
Parmesan and Pine Nut-Crusted Oven-Fried Chicken
By lromito
Julianna Grimes, Cooking Light MARCH 2014
- 3 tablespoons pine nuts, toasted
- 1 tablespoon finely ground yellow cornmeal
- 1/2 teaspoon onion powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon finely chopped fresh rosemary leaves
- 2.25 ounces all-purpose flour (about 1/2 cup)
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/2 cup nonfat buttermilk
- 1 large egg white
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
Nutella-Swirl Pound Cake
By lromito
Preheat the oven to 325°
- 1 1/2 cups all-purpose flour, plus more for dusting
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks unsalted butter, softened
- 1 1/4 cups sugar
- One 13-ounce jar Nutella
Chocolate nut and butter cookie loaf
By lromito
Line a 9- x 5-inch loaf pan with parchment or wax paper, leaving a 2-inch overhang on all sides
- 3 cups crumbled butter biscuit cookies, such as Leibniz (5 1/4 ounces)
- 1/2 cup walnut pieces
- 1/2 cup roasted unsalted almonds
- 1/2 cup hazelnuts
- 1 pound 10 ounces bittersweet chocolate (65% cocoa), roughly chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- Fine sea salt
- 1 medium papaya, peeled, seeded and cut into cubes
- SPECIAL EQUIPMENT: a 9- x 5- inch loaf pan
Ciabatta
By lromito
Stire the yeast into the milk, let stand until creamy, about 10 min
- 1 t. yeast
- 5 T warm milk
- 1 cup plus 3 T water room temp.
- 1 T olive oil
- 2 cups (500 Grams) Biga made 12 hour before
- 3 3/4 (500 grams) flour
- 1 T. Salt
- Cornmeal
Michael Symon's Pork Tenderloin with Bacon-Whiskey Caramel
By lromito
step 1 ingredients 1 Pork Tenderloin Kosher Salt and Freshly Ground Pepper Olive Oil instructions ...
- 1 Pork Tenderloin
- Kosher Salt and Freshly Ground Pepper
- 1/2 cup Olive Oil (divided)
- 1/4 cup Slab Bacon (cubed)
- 2 tablespoons Brown Sugar
- 1/4 cup Whiskey
- 1/4 cup Apple Cider
- 1 Apple (cored and sliced thin)
- 1 head Watercress
- 1 tablespoon Dijon Mustard
- 1 Shallot (sliced)
- 2 tablespoons Sherry Vinegar plus a splash
BEEF BOURGUIGNON: The Chew
By lromito
For the Beef Bourguignon: In a cold Dutch oven, add bacon and place over medium-high heat
- BUTTERY MASHED POTATOES:
- 1/2 pound bacon (chopped)
- 2 pounds chuck roast (trimmed, cut into 1 1/2-inch pieces)
- 2 cups cremini mushrooms (stemmed, quartered)
- 2 medium yellow onions (peeled, chopped)
- 5 cloves garlic (peeled, smashed)
- 4 sprigs thyme
- 1 cup red wine
- 6 cups organic beef stock
- 15 pearl onions (frozen, thawed)
- 1/4 cup fresh parsley (chopped)
- Kosher salt and freshly ground black pepper (to taste)
- 6 large Russet potatoes (peeled, quartered)
- 12 tablespoons unsalted butter (room temperature)
- 1/2 cup heavy cream (hot)
- Kosher salt and freshly ground black pepper (to taste)
Breakfast Strata Lorraine
By lromito
In a large sauté pan over medium heat, warm 1 Tbs
- 2 Tbs. olive oil
- 1 yellow onion, sliced
- Kosher salt, to taste, plus 1 tsp.
- Freshly ground pepper, to taste
- 1 lb. (500 g) spinach
- 1 1/2-lb. (750-g) loaf sweet batard, crusts removed, bread cut into 1-inch (2.5-cm) squares and toasted until dry (about 9 cups)
- 8 oz. (250 g) ham, diced
- 6 oz. (185 g) Gruyère cheese, grated
- 10 eggs
- 2 1/2 cups (20 fl. oz./625 ml) half-and-half
Zucchini Breakfast Casserole Recipe
By lromito
Yield: Makes 6-8 portions In a large bowl beat the eggs
- 6-8 eggs
- 1 cup ricotta cheese (about 245 g)
- 1 cup freshly grated Parmesan cheese (130 g)
- 1/4 teaspoon Tabasco sauce or other hot chili sauce
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups grated zucchini (from 2-3 fresh zucchinis, about 390 g)
- 1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes, about 370 g),
- 1/2 cup sliced fresh basil (from about 20 leaves)*
- 4 cups cubed day-old bread (from about 4 slices)
- Olive oil