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Recipes
Mexican Steak Tips with Crispy Potatoes
By lorik
What’s the best way to get crusty steak and toasty potatoes on the table fast? We reduced the cooking time by par...
- 2 pounds small red potatoes, quartered
- 7 tablespoons vegetable oil
- 3 tablespoons minced fresh cilantro leaves
- 2 scallions, minced
- 1 tablespoon white wine vinegar
- 1 garlic clove, minced
- 1 1/2 pounds sirloin steak tips, trimmed and cut into 2-inch pieces
- Salt and pepper
- 2 shallots, sliced thin
Butter Basted Ribeye Steak
By lorik
Sprinkle steak evenly on both sides with salt and place on wire rack set in rimmed baking sheet
- Essential Equipment:
- 1 (1-pound) rib-eye steak, about 1 1/2 inches thick
- 2 teaspoons kosher salt
- 3 tablespoons vegetable oil
- pepper
- 4 tablespoons unsalted butter
- 1 large shallot, peeled and quartered lengthwise (root end attached)
- 2 garlic cloves, peeled
- 5 sprigs fresh thyme
- 10-Inch Stainless Steel or Cast Iron Skillet
- Large Metal Dinner Spoon
- Digital Kitchen Scale
Make-Ahead Pumpkin Pie with Maple-Cinnamon Whipped Cream
By lorik
For the best flavor, use a good-quality maple syrup
- Pie:
- 1 cup heavy cream
- 1 tablespoon unflavored gelatin
- 1 (15-ounce) can unsweetened pumpkin puree
- ¾ cup (5¼ ounces) sugar
- ¼ cup maple syrup
- 1 ½ teaspoons ground ginger
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 fully baked 9-inch pie crust, completely cool
- Topping:
- 1 cup heavy cream, chilled
- ¼ cup maple syrup
- ¼ teaspoon ground cinnamon
- Pinch salt
Pesto Cheesy Chicken Rolls
By lorik
Preheat the oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness
- 1 cup prepared basil pesto
- 4 thick slices mozzarella cheese, diced
- 2 eggs, beaten
- Italian seasoned bread crumbs or Seasoned Panko crumbs
Cooks Country Thin Crust Pizza
By lorik
Our preferred brand of whole-milk mozzarella is Sorrento Galbani
- Dough:
- 3 3 1/2 cups (16 1/2 ounces) bread flour , plus more for work surface (see note)
- 2 2 2 Tablespoons sugar
- 1/2 1/2 1/2 teaspoon instant or rapid-rise yeast
- 1 1/3 1 1/3 10 1/2 ice water (about 10 1/2 ounces) (see note)
- 1 1 1 Tablespoon vegetable oil , plus more for work surface
- 1 1/2 1 1/2 1/2 teaspoons table salt
- Sauce:
- 1 1 can 1 (28-ounce) can whole peeled tomatoes , drained and liquid discarded
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 teaspoon red wine vinegar
- 2 2 2 medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons)
- 1 1 1 teaspoon table salt
- 1 1 1 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon ground black pepper
- Cheese
- 1 1 1/2 Ounce finely grated Parmesan cheese (about 1/2 cup)
- 8 8 2 ounces whole milk mozzarella , shredded (about 2 cups) (see note)
- Variation from The Kitchn:
- Recipe Note:
- For the dough:
- 3/4 3/4 3/4 cup lukewarm water
- 1 1 1 teaspoon active-dry yeast
- 2 2 2 cups unbleached all-purpose flour, plus more for dusting
- 3/4 3/4 3/4 teaspoon salt
- 2 2 2 teaspoons olive oil, divided
- For the toppings:
- 1/2 1/2 1/2 cup sauce: classic red sauce or a white sauce
- Toppings: sautéed onions or mushrooms, sliced red peppers, pepperoni, cooked sausage, bacon, etc.
- Cheese: one or a combination of shredded mozzarella, provolone, Parmesan, fontina, romano, and asiago
Spanish Asparagus Revuelto
By lorik
Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat
- Olive oil
- 2 peeled garlic cloves, plus 1/2 teaspoon minced garlic
- 2 cups bread cubes, made with day-old bread, cut in 1/2-inch cubes
- Salt and pepper
- 2 ounces diced Spanish chorizo
- 1 bunch thin asparagus, about 1 1/2 pounds, cut in 1- to 2-inch lengths
- 1 bunch green onions, chopped
- 8 large eggs, beaten
- 1/2 teaspoon pimentón
- 2 tablespoons roughly chopped Italian parsley
Balsamic Chicken Sandwich with Peach Jam and Brandied Onions
By lorik
1. Marinate the chicken for at least one hour and up to 12
- Peach Jam:
- 1 pound boneless free-range chicken breast, cut into strips
- 1 cup balsamic vinaigrette
- Sea salt, to taste
- Freshly cracked pepper, to taste
- Olive oil
- 1 red onion, thinly sliced
- 1 tablespoon brandy
- 1 loaf of bread from the bakery (I used French bread), sliced
- Peach jam (see below)
- Your favorite mayonnaise (or a vegan substitute)
- 1 head of lettuce (Boston, green, or red leaf would work)
- 1 peach, peeled and chopped
- 2 tablespoons organic sugar
- 1 teaspoon brandy
- 1 pinch sea salt
Cornbread Waffles with Ranch-Style Eggs and Cilantro Crema
By lorik
Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl
- WAFFLES:
- 1 3/4 cups buttermilk
- 2 large eggs
- 2 tablespoons honey
- 1 1/2 cups all-purpose flour
- 1 cup yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- Pinch of cayenne
- 5 tablespoons unsalted butter, melted and slightly cooled Nonstick pan spray
- RED CHILE SAUCE:
- 3 cloves garlic, roughly chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola oil
- 1/2 Spanish onion, chopped
- 1 serrano chile, sliced into rounds
- 2 1/2 cups canned plum tomatoes, with their juices
- 2 tablespoons ground ancho chile powder
- 2 tablespoons ground pasilla chile powder
- 1/2 cup water
- 2 tablespoons pureed chipotles in adobo sauce
- 2 tablespoons honey
- Splash of red wine vinegar
- CREMA:
- 1 cup cilantro leaves
- 1 clove garlic
- 2 tablespoons grated cotija cheese
- 2 tablespoons pine nuts
- 3/4 cup crema (Mexican sour cream)
- 1/4 cup soft goat's milk cheese, at room temperature
- Finely grated zest of 1 lime
- Kosher salt and freshly ground black pepper
- EGGS:
- 8 large eggs
- 2 cups grated sharp Cheddar
- 2 cups grated Monterey Jack cheese
- 4 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- 8 scallions, thinly sliced
- Handful of fresh cilantro leaves
Duck Fat Hash Brown Potatoes
By lorik
Anne Burrell
- 1/2 cup duck fat
- 1 onion, finely diced
- Kosher salt
- 1 1/2 pounds russet potatoes, peeled and cut into 1/2-inch dice
- 1/2 bunch chopped chives
Cumin-Herb Sauce
By lorik
Yields 2 cups
- INGREDIENTS
- 1/2 cup cilantro leaves
- 1/2 cup dill fronds
- 1/2 cup parsley leaves
- 1/3 cup water
- 1/3 cup lime juice
- 2 tablespoons honey
- 2 tablespoons ground cumin
- 1 cup canola oil