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Recipes
Pepper-Crusted Beef Tenderloin Roast
By lromito
Rubbing the raw tenderloin with an abrasive mixture of kosher salt, sugar, and baking soda transformed the surface...
- 4 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1/4 teaspoon baking soda
- 9 tablespoons olive oil
- 1/2 cup coarsely cracked black peppercorns
- 1 tablespoon finely grated orange zest
- 1/2 teaspoon ground nutmeg
- 1 (6-pound) whole beef tenderloin, trimmed
Daphne Oz's Banana Almond Smoothie
By lromito
step 1 ingredients 1/2 cup plain or vanilla yogurt (sweetened with sugar) 1 ripe banana (sliced) 1 tablespo...
- 1/2 cup plain or vanilla yogurt (sweetened with sugar)
- 1 ripe banana (sliced)
- 1 tablespoon almond butter
- 1 tablespoon psyllium husk
- 1 scoop vanilla whey protein powder (optional)
- 1/4 cup almond milk or regular low-fat or fat-free milk
- 1 cup ice
- honey (optional for extra sweetness)
Cole Slaw
By lromito
In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, an...
- 3/4 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup packed light brown sugar
- 3 tablespoons apple cider vinegar
- 2 tablespoons buttermilk
- 4 teaspoons celery seeds
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 3 cups shredded green cabbage (about 1/2 head cabbage)
- 3 cups shredded red cabbage (about 1/2 head cabbage)
- 1 green bell pepper, finely diced
- 1 large carrot, peeled and shredded
- 1/2 cup grated yellow onion
- 1/4 cup minced fresh parsley
Mini Mushroom and Goat Cheese Tarts
By lromito
Preheat an oven to 400 degrees F (200 degrees C)
- 1/2 sheet puff pastry
- 3 tablespoons butter
- 1/4 pound mushrooms, sliced
- 2 cloves garlic, crushed
- 1/2 cup crumbled goat cheese
- 4 teaspoons finely chopped fresh parsley
Spring Asparagus Tart
By lromito
Preheat the oven to 400 degrees F
- 1 tablespoon all-purpose flour, plus more for dusting
- 1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
- 1 cup mascarpone
- 1 1/2 teaspoons kosher salt
- 1 large egg, beaten
- 1 lemon, zest finely grated (about 1 tablespoon)
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1 pound pencil asparagus, woody bottoms trimmed off
- 1 tablespoon olive oil
- Freshly ground black pepper
- Lightly dressed greens, for serving
Corn, Tomato, and Basil Salad
By lromito
While corn and tomatoes are at their peak later in the summer, you can enjoy this simple salad all season long
- 2 large ripe heirloom tomatoes, cored and cut into 1-in. dice, or 1 diced heirloom tomato and 1 cup halved cherry tomatoes
- 1/2 teaspoon kosher salt
- 1/3 cup extra-virgin olive oil
- 1 tablespoon minced flat-leaf parsley
- 3 tablespoons red wine vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon white miso
- 1 medium shallot, peeled and minced
- 2 cups fresh yellow and white corn kernels
- 1/4 cup shaved Parmigiano-Reggiano (about 1 oz.)
- 2 tablespoons coarsely chopped fresh flat-leaf parsley
- 12 fresh basil leaves, torn into small pieces
Panzanella
By lromito
Place garlic on a cutting board and hit with the side of a large knife
- 1 cl. garlic
- 2 lbs tomatoes
- 1 medium red onion
- 5 T olive oil
- 3 T red wine vinegar
- salt and pepper
- 5 slices one inch thick slices day old tuscan style bread
- 4 Krby cucumbers peeled and sliced
- 1 C packed fresh basil
Almond Cake
By lromito
Joanne Barbari
- 1 1 1 box yellow cake mix
- 6 6 6 oz almond paste
- 1/2 1/2 1/2 (1) sugar
Parmesan Tuiles with Heirloom Tomato Salad
By lromito
Preheat the oven to 400° and line a large baking sheet with parchment paper
- tablespoons freshly grated Parmigiano-Reggiano cheese
- 1 1/2 tablespoons unsalted butter, softened
- 1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
- Freshly ground pepper
- 1 1/2 cups finely diced heirloom tomatoes
- 1 tablespoon snipped chives
- 1 teaspoon coarsely chopped tarragon
- 2 teaspoons extra-virgin olive oil
- Salt
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