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Recipes
Huevos Rancheros Cups
By lorik
The parbaked, unfilled tortillas can be made up to one day ahead
- BRUSH:
- 6 6 6 flour tortillas (8-inch)
- 3 3 3 Tbsp. olive oil, divided
- to to taste
- MEANWHILE, SWEAT:
- 1/2 1/2 1/2 cup diced red onion
- 1/2 1/2 1/2 cup diced poblano chile
- 1 1 1 Tbsp. minced fresh garlic
- 1 1 1 tsp. dried oregano
- 1 1/2 1 1/2 1/2 cups diced tomatillos
- ADD:
- 1 1 1 can pinto beans (15 oz.), drained and rinsed
- 1 1 1 can black beans (15 oz.), drained and rinsed
- 1/2 1/2 1/2 cup low-sodium vegetable broth
- 1/2 1/2 1/2 tsp. minced lime zest
- 3/4 3/4 3/4 cup shredded pepper Jack cheese (3 oz.)
- CRACK:
- 6 6 6 eggs
- Avocado slices
Cheese and Chive Popovers
By lorik
1. Place a rack in the middle of the oven and preheat to 400 degrees F
- Variation from Food 52:
- 2 cups whole or 2% milk
- 4 eggs
- 1/4 cup snipped fresh herbs (rosemary, thyme, sage, and/or chives)
- 1/8 teaspoon salt
- Freshly ground black pepper
- 2 cups all-purpose flour
- Nonstick cooking spray
- 1 1/2 cups shredded Gruyere or Parmesan cheese
- Black Pepper Popovers with Parm and Chives
- Makes 12
- 2 cups milk
- 4 eggs
- 4 tablespoons butter, melted
- 10 ounces all purpose flour
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 cup Parmesan cheese
- 2 tablespoons chopped fresh chives
- 1 teaspoon grated fresh lemon zest
Smoky Twice-Baked Potatoes
By lorik
Potatoes larger than 12 ounces will take longer to cook
- TRIM:
- TRIM:
- TRIM:
- 4 4 4 russet potatoes (8–10 oz. each)
- 4 4 4 russet potatoes (8–10 oz. each)
- 4 4 4 russet potatoes (8–10 oz. each)
- 3 3 3 Tbsp. olive oil
- 3 3 3 Tbsp. olive oil
- 3 3 3 Tbsp. olive oil
- Salt and black pepper
- Salt and black pepper
- Salt and black pepper
- MASH:
- MASH:
- MASH:
- 1 1/2 1 1/2 1/2 cups shredded pepper Jack, divided
- 1 1/2 1 1/2 1/2 cups shredded pepper Jack, divided
- 1 1/2 1 1/2 1/2 cups shredded pepper Jack, divided
- 1/2 1/2 4 cup cilantro lime Mexican style sour cream (such as Cacique) or sour cream 4 Tbsp. unsalted butter, melted
- 1/2 1/2 4 cup cilantro lime Mexican style sour cream (such as Cacique) or sour cream 4 Tbsp. unsalted butter, melted
- 1/2 1/2 4 cup cilantro lime Mexican style sour cream (such as Cacique) or sour cream 4 Tbsp. unsalted butter, melted
- 1 1 1 Tbsp. hot sauce (such as Cholula)
- 1 1 1 Tbsp. hot sauce (such as Cholula)
- 1 1 1 Tbsp. hot sauce (such as Cholula)
- 1 1 1 Tbsp. freshly grated or prepared horseradish
- 1 1 1 Tbsp. freshly grated or prepared horseradish
- 1 1 1 Tbsp. freshly grated or prepared horseradish
- to to taste
- to to taste
- to to taste
Sweet and Sour Onions (Cipolline in Agrodolce)
By lorik
Put raisins into a small bowl; cover with hot water and let soften for 30 minutes
- 1 ⁄2 cup raisins
- 3 tbsp. extra-virgin olive oil
- 1 1⁄2 lb. cipolline or pearl onions, peeled
- 1 ⁄4 cup balsamic vinegar
- 1 1⁄2 tbsp. sugar
- Kosher salt, to taste
Quick Asian Style Dumpling Soup
By lorik
If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 tablespoon...
- 4 slices bacon, cut into 1/2-inch pieces
- 3 scallions, white and green parts separated, sliced thin on bias
- 2 teaspoons grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 4 ounces shiitake mushrooms, stemmed and sliced thin
- 6 cups chicken broth
- 2 (8-ounce) bags frozen Asian-style dumplings or potstickers
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
Provençal Grilled Lamb
By lorik
In a bowl, mix the garlic, rosemary, thyme and oil
- 4 garlic cloves, minced
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped thyme
- 1/4 cup extra-virgin olive oil
- 2 1/2 pounds boneless butterflied leg of lamb
- Salt and freshly ground black pepper
Herb Rice with Green Garlic, Saffron, and Crispy Shallots
By lorik
Place rice in a large bowl and pour in lukewarm water to cover
- 3 cups basmati rice
- Kosher salt
- Vegetable oil (for frying; about 3 cups)
- 4 large shallots, thinly sliced into rings
- 3/4 cup finely chopped cilantro
- 3/4 cup finely chopped dill
- 3/4 cup finely chopped parsley
- 1/2 cup finely chopped mint
- 1/3 cup finely chopped tarragon
- 1 teaspoon finely ground saffron threads
- 4 4-inch squares lavash or 7 romaine lettuce leaves, dark green parts only
- 4 green garlic or 4 scallions, white and pale-green parts only, finely chopped
- 6 tablespoons unsalted butter, melted
- 1 tablespoon finely ground dried rose petals (optional)
CC Grilled Cowboy Cut Rib Eye Steaks
By lorik
Don't start grilling until the steaks internal temperatures have reached 55 degrees
- 2 1 3/4 to 1 1/2 lb double cut bone in rib eye steaks, 1 3/4 to 2 inches thick, trimmed
- 4 teaspoons kosher salt
- 2 teaspoon vegetable oil
- 2 teaspoons pepper
Korean Beef Tacos with Napa Cabbage Slaw for 2
By lorik
Napa cabbage is easier to find than savoy cabbage, but if you can find savoy, it’s worth trying
- FOR THE SLAW, WHISK:
- 2 Tbsp. fresh lime juice
- 1 Tbsp. low-sodium soy sauce
- 1 tsp. toasted sesame oil
- 1/2 tsp. sugar
- 1/4 tsp. smoked paprika
- Dash of cayenne pepper
- 2 cups shredded napa or savoy cabbage
- 2 Tbsp. chopped scallions
- FOR THE STEAK, WHISK:
- 1/4 cup plum or duck sauce
- 1/4 cup low-sodium soy sauce
- 1 Tbsp. toasted sesame oil
- 1/4 tsp. cornstarch
- 8 oz. sirloin or flat iron steak, very thinly sliced
- 2 Tbsp. peanut oil
- 4 flour tortillas (6–8 inches)
- 1 recipe Quick Cucumber Kimchi
- Quick Cucumber Kimchi:
- 1/4 cup distilled white vinegar
- 1 tsp. kosher salt
- 1 tsp. honey
- 1/4 tsp. cayenne pepper
- Dash of red pepper flakes
- 1 cup thinly sliced English cucumber
- 1/4 cup thinly sliced red onion
Cooks Illustrated Chewy Brownies
By lorik
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting
- 1/3 cup Dutch-processed cocoa
- 1 1/2 teaspoons instant espresso (optional)
- 1/2 cup plus 2 tablespoons boiling water
- 2 ounces unsweetened chocolate, finely chopped (see note)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 cup plus 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla extract
- 2 1/2 cups (17 1/2 ounces) sugar
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
- 3/4 teaspoon table salt
- 6 ounces bittersweet chocolate, cut into 1/2-inch pieces (see note)