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Recipes
Seafood Stew with Fennel and Tomatoes
By lromito
To make the aioli, in the blending container of an immersion blender, combine the garlic, lemon juice, saffron and ...
- 1 small garlic clove, minced
- Juice of 1 lemon
- 1/2 tsp. saffron threads
- 1 egg yolk
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 1 large yellow onion, diced
- 1 large fennel bulb, trimmed, cored and thinly sliced, fronds reserved for garnish
- 1 1/2 Tbs. tomato paste
- 2 tsp. minced garlic
- 1/2 cup white wine
- 2 Tbs. Pernod (optional)
- 4 cups vegetable or fish stock
- 1 can (14 oz.) crushed tomatoes
- 2 bay leaves
- 1 large fresh thyme sprig
- 1 1/2 lb. red potatoes, peeled and cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 2 lb. cod or haddock, cut into 1- to 2-inch chunks
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 2 Tbs. chopped fresh flat-leaf parsley
- Crostini for serving
Instant Pot Egg Casserole
By lromito
Essentially a frittata or a crustless quiche, this Instant Pot egg casserole really couldn’t be easier
- 8 eggs
- 1/2 c milk
- 1 t salt divided
- 1/2 t pepper divided
- 1 t olive oil
- 8 oz breakfast sausage links (about 5)
- 1 c chopped onion
- 1 c chopped red pepper
- 2 T minced fresh chives
- 4 oz mild shredded (about 1 c) cheddar cheese
- 1 c water
Chickpea Panzanella
By lromito
A bread salad is a delicious way to breathe new life into day-old bread
- 1 (8-oz.) ciabatta loaf
- 2 cups cherry tomatoes, halved
- 1 (15-oz.) can unsalted chickpeas, drained and rinsed
- 1 (8.5-oz.) can quartered artichoke hearts, drained
- 3 ounces feta cheese, crumbled (about 3/4 cup)
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh basil, plus more for garnish
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/8 teaspoon kosher salt
ROASTED SWEET POTATOES WITH SAGE AND BROWNED BUTTER
By lromito
Preheat the oven to 425°
- 2 large sweet potatoes
- 4 tbsp. LAND O LAKES® European Style Butter
- 2 tbsp. brown sugar
- 5 fresh sage leaves
Roasted Asparagus with Balsamic Browned Butter
By lromito
David Bonom, Cooking Light OCTOBER 2013
- 40 thick asparagus spears, trimmed (about 2 pounds)
- Cooking spray
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 2 tablespoons butter
- 2 teaspoons lower-sodium soy sauce
- 1 teaspoon balsamic vinegar
Bagel Strata with Sausage and Spring Vegetables
By lromito
Preheat an oven to 350°F
- 7 cups diced bagels (3/4-inch cubes)
- 4 Tbs. (1/2 stick) unsalted butter, melted
- Kosher salt and freshly ground pepper, to taste
- 3 Tbs. vegetable oil
- 6 oz. cremini mushrooms, thinly sliced
- 1 cup diced asparagus (1/2-inch pieces)
- 1/2 cup frozen peas, thawed
- 6 oz. Italian sausage, crumbled and cooked
- 6 oz. grated white cheddar cheese
- 8 eggs
- 2 cups half-and-half
Reuben Panini
By lromito
In a small bowl, stir together the mayonnaise, ketchup, pickle relish and Sriracha until combined
- 3 Tbs. mayonnaise
- 1 Tbs. ketchup
- 1 Tbs. sweet pickle relish
- 1/2 tsp. Sriracha sauce
- 8 slices light rye bread, cut on the bias
- 2 Tbs. olive oil
- 1 lb. (500 g) cooked corned beef, sliced
- 10 oz. (315 g) sauerkraut
- 6 oz. (185 g) Gruyère cheese, shredded
Rosemary Lamb Chops with Breadcrumbs
By lromito
Whisk oil, 1 T lemon juice, garlic, mustard and rosemary in glass baking dish to blend, Sjprinkl lamb with salt an...
- 1/2 c olive oil
- 2 T fresh lemon juice
- 3 large garlic gloves, chopped
- 1 T Dijon mustard
- 2 t minced fresh rosemary
- 4 double chops.
- 1 1/2 c fresh breadcrumbs
- 2 T butter, melted
Barley and Watermelon Salad
By lromito
1. In a large pot, combine barley and about 2 quarts water
- 1 1/2 cups barley, rinsed
- Salt
- 1/4 cup diced red onion
- 1/2 cup extra virgin olive oil
- 1 green bell pepper, cored and diced
- 1/4 cup red wine vinegar
- 2 tablespoons capers
- 1 garlic clove, minced
- 2 cups diced watermelon
- 1 cup cooked black-eyed peas or one 15-ounce can black-eyed peas, drained
- 1 cup halved grape tomatoes
- 1 cucumber, peeled, seeded and diced
- 1 cup crumbled feta cheese
- 1/2 cup chopped curly parsley
- 1/4 cup chopped dill.
Summer Vegetable Tian
By lromito
Preheat oven 400. Finely dice onion, garlic Saute 5 min
- 1 T olive oil
- 1 medium yellow onion
- 1 t minced garlic
- 1 medium Zucchini
- 1 medium yellow squash
- 1 medium potato
- 1 medium tomato
- 1 t dried thyme
- salt and pepper
- 1 cup shredded Italian cheese