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Recipes
Mâche with Asian Pears, Hazelnuts and Truffle Vinaigrette
By lromito
Step 1: In a small bowl, whisk shallots, vinegar, oil, salt and pepper to taste until well blended and set aside
- For the vinaigrette
- 1 tablespoon minced shallots
- 1 tablespoon white balsamic vinegar
- 3 tablespoons white truffle oil
- 1/8 teaspoon sea salt
- freshly ground black pepper to taste
- For the salad
- 1 1/2 Asian pears
- 5 oz (142gr) baby mâche – rinsed and spun dry
- 1/4 cup roasted hazelnuts – coarsely crushed (use mortar and pestle)
Baked Cinnamon Apple French Toast
By lromito
Heat butter in skillet over medium heat until foaming, add apples, cook until tender, 10 min
- 2 T unsalted butter cubed
- 6 medium apples peeled cored, cut in 1/4 inc slices
- 1/2 cup backed light brown sugar
- 1 1/4 t. ground cinnamon
- 1/2 t. ground nutmeg
- 6 slices thick pread, toasted
- 8 large eggs
- 1/2 cup sugar
- 3 1/2 cups whole milk
- 1 T. vanilla
- Honney butter (1 stick butter pinch salt, 1 T Honey)
Carmel Cake
By lromito
Preheat oven to 350ºF. Grease three 9in cake pans, line with parchment and grease parchment
- 4 large eggs
- 4 large egg yolks
- 2/3 cup buttermilk
- 4 teaspoons vanilla extract
- 3 1/2 cups all-purpose flour
- 2 cup granulated sugar
- 3 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 stick unsalted butter (softened, 1/2 cup)
- 2/3 cup canola oil
- 1 cup heavy cream (whipped to soft peaks)
- 3 cups dark brown sugar (packed)
- 1 cup heavy cream
- 2 tablespoons butter
- 2 teaspoons salt
- 1/2 cup powdered sugar
Sautéed Spinach with Garlic
By lromito
In a large nonstick fry pan over medium heat, warm the olive oil
- 2 Tbs. olive oil
- 2 garlic cloves, thinly sliced
- 1 1/2 lb. (750 g) spinach
- Kosher salt, to taste
Seared Scallops with Almond Vinaigrette
By lromito
Recipes & Menus | recipes Seared Scallops with Almond Vinaigrette Jeremiah Bacon, chef at The Macintosh in Charle...
- 1/4 cup roasted almonds, preferably Marcona
- 5 tablespoons extra-virgin olive oil, divided
- 1 tablespoon (or more) Champagne vinegar or white wine vinegar
- 1 tablespoon chopped fresh chives
- Kosher salt, freshly ground pepper
- 8 large sea scallops (about 9 oz.), side muscle removed
- 1 tablespoon unsalted butter
- 2 sprigs thyme
- 2 tablespoons peach preserves
- Fresh herbs, baby arugula, or microgreens
Basic Pizzelles
By lromito
beat eggs adding margarine and flavoring
- 3 eggs
- 1 3/4 cups flour
- 3/4 c sugar
- 1 T vanilla or anise
- 1/2 c margarine or butter melted
- 2 t baking powder
Apple Pie 2
By lromito
Pre-heat oven to 180ºC (350ºF)
- 2 refrigerated pie crusts
- 2 tbsp unsalted butter, melted
- 4 tsp ground cinnamon
- 8 cups Granny Smith apples peeled, cored, thinly sliced
- 3/4 cup sugar
- 1 tsp cinnamon
- 3 tbsp flour
- Egg wash
apple and provolone risotto
By lromito
In a small saucepan, bring Moscato d’Asti to a boil over high heat; reduce heat to medium and cook until wine is ...
- 1 1/2 cups Moscato d’Asti wine
- 1/3 cup finely chopped onion
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- Fine sea salt
- 2 firm, sweet apples (such as Gala or Braeburn), peeled, cored, cut into 1/4-inch dice
- 1 3/4 cups Arborio rice
- 1/2 cup Prosecco or dry white wine
- 5 cups Apple Peel broth (see sidebar), or 2 1/2 cups vegetable broth combined with 2 1/2 cups water, heated to a simmer
- 4 ounces aged provolone cheese, grated on large holes of box grater (1 cup)
- Freshly ground black pepper
Soupe de Chalet
By lromito
In medium dutch oven over medium heat, melt butter
- 1 T unsalted butter
- 1 onion minced
- 2 large carrots, finely diced
- 1 large leek trimmed rinsed well and finely chopped
- 2 cups veg. stock
- 2 1/4 cup milk
- 2 small white potatoes peeled and grated. (7 oz.)
- 1/3 tightly packed club thawed frozen spinach squeezed of excess wastes and finely chopped
- (2 3/4 oz)
- 2 cups grated L'etivaz cheese (regular packaged shredded gruyère)
- 1/3 cup heavy cream
- ground black pepper
Prosciutto and Parmesan Pinwheels
By lromito
Preheat oven to 350 degrees F (175 degrees C)
- 1 (17.5 ounce) package frozen puff pastry sheets, thawed
- 5 ounces prosciutto, thinly sliced
- 5 ounces Parmesan cheese, thinly sliced
- 2 teaspoons prepared Dijon mustard