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Recipes
Hummus with Whole Wheat Flatbreads
By lromito
1. MAKE THE HUMMUS In a saucepan, cover the chickpeas with 2 inches of water and bring to a boil
- Hummus
- 3/4 cup dried chickpeas, soaked overnight and drained
- 1/4 preserved lemon, rind only, chopped
- 1/4 cup tahini
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 2 garlic cloves, smashed
- 1/2 teaspoon ground cumin
- Salt
- Flatbreads
- 2 cups whole wheat flour
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup warm water
- 3 tablespoons extra-virgin olive oil
Articoke Timbale
By lromito
preheat oven to 400 fill larges pot with water, squeeze the jucie of one lemon into it and add the lemon too
- 1 lemon
- 8 artichokes
- 6 eggs
- 3 oz of grated parmesan cheese pulu 2 T for topping
- salt and pepper to taste
- 1 T butter
- 2 T bread crumbs
- 7 oz mozzarella thinly sliced or shredded
- 10 inch bundt pan
Granny's Roasted Spuds
By lromito
Preheat the oven to 425°
- 3 pounds large Yukon Gold or medium baking potatoes—peeled, halved lengthwise and cut in half crosswise on the diagonal
- 5 large unpeeled shallots, quartered lengthwise
- 3 large unpeeled garlic cloves, lightly smashed
- 4 medium rosemary sprigs
- 1 tablespoon thyme leaves
- 1/4 cup extra-virgin olive oil
- 2 tablespoons unsalted butter, melted
- Kosher salt
- Freshly ground pepper
Fried Green Tomatoes BLT
By lromito
For the Tomatoes: in a medium cast iron skillet, add 1 inch of oil and heat to 360ºF
- 3 large green tomatoes (sliced 1/3-inch thick)
- 1/2 cup flour
- 1/2 cup buttermilk
- 1/2 cup cornmeal
- 1/4 teaspoon cayenne pepper
- vegetable oil (to fry)
- 2 cups iceberg lettuce (shredded)
- 2 tablespoons white wine vinegar
- 1/4 cup olive oil
- kosher salt and freshly ground black pepper (to taste)
- 4 brioche sandwich rolls (split)
- 4 tablespoons butter (room temperature)
- 8 pieces bacon (cooked)
- 1/4 cup mayonnaise
Ina Garten's Crispy Roasted Kale
By lromito
step 1 instructions Preheat the oven to 350 degrees
- 2 bunches Curly Kale (about 2 1/2 pounds)
- 1/4 cup Good Olive Oil
- Kosher Salt
- freshly Ground black Pepper
- Fleur de Sel
Beef Tenderloin
By lromito
1.Preheat oven to 400 degrees
- 1 cup dry red wine
- 1 cup red-wine vinegar
- 1 shallot, thinly sliced
- 2 tablespoons whole black peppercorns
- 2 sprigs fresh thyme
- 1 (5-pound) whole beef tenderloin, trimmed
- Fine sea salt and freshly ground black pepper
- 3 tablespoons canola oil
- 1 1/2 cups (3 sticks) cold unsalted butter, cut into pieces
Parmasan Crusted Chicken
By lromito
.Heat oven to 400º F. 2
- 1 garlic clove, peeled
- 1/4 cup fresh flat-leaf parsley leaves
- 2 slices whole-wheat bread
- 1/4 cup grated Parmesan (1 ounce)
- 2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- freshly ground black pepper
- 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
- 4 teaspoons Dijon mustard
Joanna Gaines Biscuits
By lromito
1. In a large bowl, whisk together the flour, baking powder, and baking soda
- 4 4 4 cups self-rising flour, plus more for the work surface
- 2 2 2 tablespoons baking powder
- 1 1 1 teaspoon baking soda
- 3/4 3/4 1/2-inch pound (3 sticks) salted butter, cold, cut into 1/2-inch pieces or grated
- 2 2 1 large eggs, beaten, plus 1 large egg for brushing
- 1 1/2 1 1/2 1 cups buttermilk, or as needed, plus 1 tablespoon for brushing
Roasted Brussels Sprouts with Toasted Pecans and Avocado
By lromito
Preheat the oven to 400°
- 1/2 cup pecans
- 2 1/2 pounds brussels sprouts
- 1/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 1 Hass avocado, cut into 1/2-inch dice
- 1 teaspoon chopped thyme
- 2 tablespoons balsamic vinegar
Figs and Prosciutto
By lromito
Preheat oven to 450 In the top of each fig, cut an X shape, leaving them intact at the base
- 12 figs
- 6 oz Gorgonzola
- 2 T. walnuts
- 1/2 c parsley
- 6 oz prosciutto