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Recipes
PORK MEDALLIONS WITH MARSALA PAN SAUCE
By lromito
In a large saute pan over medium-high heat, warm the olive oil
- 2 2 2 tablespoons olive oil
- 1 1 1-inch pound pork tenderloin (cut into 1-inch medallions)
- 1 1 1 cup cremini mushrooms (stemmed, thinly sliced)
- 3 3 3 tablespoons unsalted butter (divided)
- 1 1 1 shallot (peeled, minced)
- 1/4 1/4 1/4 cup marsala wine
- 1/2 1/2 1/2 cup chicken stock
- 1 1 1 tablespoon thyme
- Kosher salt and freshly ground black pepper
Cipolline
By lromito
In a large skillet, combine butter, oil and onions
- 2 T butter
- 2 T olive oil
- 1 1/2 lbs. white pearl onions, peeled
- 1/4 c balsamic vinegar
- 1 T surgar
- 1 T flour
- salt and pepper to taste
- 2 T mnced parsley
Crunchy Avocado Salad
By lromito
Gently toss the avocados, tomatoes, olives, chickpeas, parsley, vinegar, olive oil, cumin, paprika, salt and pepper...
- 2 ripe avocados, peeled, pitted and diced
- 2 ripe beefsteak tomatoes, diced
- 1/2 cup pitted nicoise olives, roughly chopped
- 1 cup canned chickpeas, drained, rinsed and drained again
- 2 tablespoons roughly torn flat-leaf parsley
- 1/4 cup champagne vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper
- 2 ounces blue corn tortilla chips
Lemon Yogurt Cake
By lromito
Watch how to make this recipe
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 cup plain whole-milk yogurt
- 1 1/3 cups sugar, divided
- 3 extra-large eggs
- 2 teaspoons grated lemon zest (2 lemons)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup vegetable oil
- 1/3 cup freshly squeezed lemon juice
- 1 cup confectioners' sugar
- 2 tablespoons freshly squeezed lemon juice
BAKED POTATO CASSEROLE
By lromito
Preheat oven to 400ºF. Brush an 8 x 8-inch baking dish with olive oil and set aside
- 2 tablespoons olive oil (plus more for greasing)
- 8 Russet potatoes (washed and pricked with a fork)
- 1/2 pound thick sliced bacon (finely diced)
- 1/2 cup panko breadcrumbs
- 3/4 cup white cheddar cheese (shredded)
- 2-3 scallions (root ends removed, finely sliced)
- 1 8- ounce package package cream cheese (softened)
- 1 cup unsalted butter (softened)
- Kosher salt and freshly ground pepper (to taste)
Lemon Chicken Skillet Dinner
By lromito
1. Preheat oven to 450°. 2
- 12 ounces baby red potatoes, halved
- 1 tablespoon olive oil, divided
- 4 (6-ounce) skinless, boneless chicken breast halves, pounded to 3/4-inch thickness
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 thyme sprigs
- 4 ounces cremini mushrooms, quartered
- 1 tablespoon chopped fresh thyme
- 1/4 cup whole milk
- 5 teaspoons all-purpose flour
- 1 3/4 cups unsalted chicken stock (such as Swanson)
- 8 very thin lemon slices
- 1 (8-ounce) package trimmed haricots verts (French green beans)
- 2 tablespoons chopped fresh flat-leaf parsley
Baked Zucchini and Tomato Tian
By lromito
heat oven to 350 heat oil in skillet over medium heat, add onion, cook, stirring about 10 min
- 2 T olive oil
- 1 red onion, sliced
- 1/2 t. salt
- ground pepper
- 3/4 lb plum tomatoes, sliced
- 2 small zucchini sliced
- 1 t. each fresh basil, fresh marjoram
- 1/4 cup chicken broth or water
Gianduja (Nutella)
By lromito
Heat oven to 350 Spread hazelnuts on baking sheet and toast until fragrant and golden 10 to 15 min
- 5 oz hazelnuts (1 C)
- 8 oz good milk chocolatae
- 1/4 c Demerara sugar
- 1/2 t kosher salt
- 1/4 c grapeseed oil
Chicken Breast with Pancetta Cream and Peas
By lromito
Julianna Grimes, Cooking Light MARCH 2014
- 1 tablespoon olive oil
- 4 garlic cloves, thinly sliced
- 1 1/2 ounces pancetta, chopped
- 4 (6-ounce) skinless, boneless chicken breast halves
- 3/8 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup dry white wine
- 1 cup unsalted chicken stock (such as Swanson)
- 2 tablespoons mascarpone cheese
- 2 tablespoons water
- 2 teaspoons all-purpose flour
- 1 cup frozen green peas, thawed
BLT Salad
By lromito
Macerate tomatoes with a little salt before building this salad and you'll be amazed at the difference: The salt co...
- 2 cups halved multicolored cherry tomatoes
- 1/8 teaspoon kosher salt
- 1/4 cup canola mayonnaise
- 1 1/2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh dill
- 1/2 teaspoon freshly ground black pepper
- 2 cups loosely packed arugula
- 2 bacon slices, cooked and finely crumbled