Lromito's profile page
Recipes
COQUILLES ST. JACQUES (6-8 appetizer servings
By lromito
Melt 2 Tbsp. butter in saute pan and cook mushrooms for 3-4 minutes over medium heat until golden brown
- 11/2 lbs. small scallops (can use large scallops – cut in half or quarters)
- 1 lb. mushrooms, sliced
- 5 Tbsp. butter
- 1 Lemon
- 1 Cup dry white wine
- 1 Bay leaf
- 1/4 Tsp. thyme (I used fresh)
- 1/2 Tsp. salt
- 1/4 Tsp. pepper
- 4 Tbsp. flour
- 1 Cup cream
- 3/4 Cup buttered bread crumbs
- 1/2 Cup grated Gruyere cheese
Veal Scaloppini (Variations)
By lromito
1. Flatten meat lightly coat with flour cook for 40 to 50 seconds per side pour off, and dscard excess fat
- 1 . veal scllop
- flour
- lemon
- 6 T. white wine
- Knob of butter
- 2 . 1/2 c white wine
- 1 T Chiopped thyme
- juice of 1/2 lemon
- 2 T butter
- 3 . Slices of prsciutto
- sage leaves
- 3/4 c white wine
Butter-Basted Salmon with Hazelnut Relish
By lromito
Preheat oven to 400°. Toast hazelnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 6–8 mi...
- blanched hazelnuts
- garlic clove, chopped
- (packed) fresh cilantro leaves with tender stems
- (packed) fresh flat-leaf parsley leaves with tender stems
- capers
- finely grated lemon zest
- olive oil
- Kosher salt
- vegetable oil
- 6-oz. pieces skin-on salmon fillets
- unsalted butter, cut into pieces
- heads Little Gem or other small lettuce, leaves separated
Warm Potao Salad and Borwn Butter Dressing
By lromito
1.Bring a large saucepan of salted water to a boil
Egg Muffins
By lromito
1 Preheat oven to 350°F
- 1 tablespoon Olive Oil
- 6 Eggs
- 4 Scallions (chopped)
- 1 Red Bell Pepper (diced)
- 1/4 cup Ham (chopped)
- 1/2 teaspoon Salt
- 1/4 teaspoon Freshly Ground Pepper
Green Onion Cakes
By lromito
In large bowl stir 7 cups flour and baking powder and soda
- 7 to 8 cups flour
- 2 T baking powder
- 1/8 t. baking soda
- 1/2 cup veg. shortening
- 3 T sesame oil
- 3 to 4 cups water
- salt
- 2 bunches green onions, tops only, diced
Tiny French Beans with Smoked Sausage
By lromito
Step 1 Heat a large nonstick skillet over medium heat
Herbed Fazzoletti with Asparagus and Burrata
By lromito
In a blender or food processor, combine the 3/4 cup of parsley with the 2 tablespoons each of chives, tarragon and ...
- 3/4 cup parsley, plus more for garnish
- 2 tablespoons snipped chives, plus more for garnish
- 2 tablespoons tarragon leaves, plus more for garnish
- 2 tablespoons chervil leaves, plus more for garnish
- 1 1/2 teaspoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1 pound asparagus, cut into 1/2-inch pieces
- 1 pound fresh pasta sheets, cut into 3-inch squares (fazzoletti)
- 1/4 cup pine nuts, preferably Italian
- 10 ounces burrata or buffalo mozzarella, cut into cubes
Easy Parmesan Risotto
By lromito
Preheat oven to 350 degrees
- 1 1/2 cups Arborio rice
- 5 cups simmering chicken stock, preferably homemade
- 1 cup freshly grated Parmesan cheese
- 1/2 cup dry white wine
- 3 tablespoons unsalted butter, diced
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup frozen peas
Sautéed Green Beans and Mushrooms
By lromito
Preparation 1. Heat a large skillet over medium-high heat
- 1 tablespoon olive oil $
- 1/4 teaspoon kosher salt
- 2 ounces shiitake mushroom caps, sliced (about 1 1/2 cups)
- 3 tablespoons unsalted vegetable stock (such as Kitchen Basics)
- 10 ounce green beans, trimmed (about 3 cups) $
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh basil
- 1/8 teaspoon black pepper