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Recipes
Creamy Carrot Ginger Bisque with Cashew Cream
By lorik
1. To make the cashew cream, soak the cashews in cold water overnight
- Carrot Ginger Bisque:
- Serves 4-6
- 1 tablespoon olive oil
- 3/4 cup onion, diced
- 1/2 cup celery, diced
- 1 1/2 inch piece of ginger, chopped finely
- 4 cups vegetable stock
- 1 medium/small russet potato, cut into large pieces
- 1 1/4 pounds carrots, chopped
- sea salt to taste
- 1 1/2 teaspoons mild curry powder
- 2/3 cup cashew cream, divded (recipe below)
- Cashew Cream:
- 2 cups raw cashews
- 1 cup cold water, and more as needed
- 1/2 - 3/4 teaspoons sea salt (optional)
- 1-2 tablespoons lemon juice (optional)
- 2 tablespoons demerara sugar or maple syrup (optional)
Buffalo Wings
By lorik
Frank's Louisiana Hot Sauce is not terribly spicy
- Sauce:
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce, preferably Frank's Louisiana Hot Sauce
- 2 tablespoons Tabasco sauce or other hot sauce, plus more to taste
- 1 tablespoon dark brown sugar
- 2 teaspoons cider vinegar
- Wings:
- 1 - 2 quarts peanut oil (or vegetable oil) for frying
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoontable salt
- 3 tablespoons cornstarch
- 3 pounds chicken wings (18 wings), cut up
- Creamy Blue Cheese Dressing and Vegetables:
- 2 1/2 ounces blue cheese, crumbled (about 1/2 cup)
- 3 tablespoons buttermilk
- 3 tablespoons sour cream
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 4 stalks celery, cut into thin sticks
- 2 medium carrots, peeled and cut into thin slices
Creamy Tomato Bisque
By lorik
You can keep this soup rustic and chunky or strain it for a smooth texture
- Soup:
- 2 Tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 6-8 garlic cloves, peeled and crushed
- 2 Tbsp chopped fresh vbasil leaves
- 4-6 sprigs each oregano and thyme
- Kosher salt and black pepper, for seasoning
- 1 can (28 oz) no salt added peeled whole stewed tomatoes, with juice
- 1 can (14 oz) Italian style diced tomatoes, with juice
- 2 cups chicken stock, vegetable broth or water
- 1/4 cup heavy cream
- Additional fresh oregano, thyme and basil, chopped small for garnish
- Herbed Gruyere Crostini:
- 12 slices (1/2 inch) French baguette
- Olive oil, for brushing
- Kosher salt and black pepper, for seasoning
- 1 Tbsp each chopped fresh oregano, thyme and basil
- 1 oz grated Gruyere cheese (about a small handfull)
Creamy One-Pot Pumpkin Pasta
By lorik
This recipe is super easy to make and only takes one pot! It's perfect for a quick and delicious weeknight dinner o...
- 12 ounces dried pasta, such as garganelli, gigli, campanelle, or gemelli
- 4 1/2 cups water
- 3 to 4 large garlic cloves, pressed or finely chopped
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- Pinch red pepper flakes
- 1 cup pumpkin purée
- 1 cup heavy cream
- 1/2 cup grated Parmesan, plus more for garnish
- Kosher salt and freshly ground black pepper, to taste
- Freshly grated nutmeg, to garnish
- For serving: Toasted pumpkin seeds, grated Parmesan, good-quality olive oil, or freshly chopped herbs, such as sage or parsley
Scalloped Potatoes with Fontina and Sage
By lorik
For the best flavor, look for fontina from the Aosta valley in Italy
- HEAT:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1 Tbsp. minced fresh sage
- 1 Tbsp. minced fresh garlic
- Salt, black pepper, and freshly grated nutmeg to taste
- LAYER:
- 1 1/2 lb. russet potatoes, peeled and sliced 1/8-inch thick
- 1 cup shredded Italian fontina
- 1/4 cup grated Parmesan
- 1 Tbsp. unsalted butter, cubed
Grated Potato and Cheese Omelette
By lorik
Mix together the eggs, potatoes, salt and pepper, onion, garlic and cheese
- 2 large eggs, beaten
- 2 medium-sized sized potatoes, peeled and grated (about 1 1⁄4 cups)
- Salt and pepper
- 1 tbsp. finely chopped onion
- 1 clove garlic, finely chopped
- 2 tbsp. finely shredded Gruyère
- 2 tbsp. butter
Cape Malay Chicken Curry
By lorik
Tip: Don’t forget to remove the ginger, cinnamon sticks, bay leaves and chili halves from the cooking liquid afte...
- 1 TABLESPOON FENNEL SEEDS
- 1 TABLESPOON CUMIN SEEDS
- KOSHER SALT AND GROUND BLACK PEPPER
- 1 TEASPOON TURMERIC
- 2 POUNDS BONELESS SKINLESS CHICKEN THIGHS, TRIMMED AND PATTED DRY
- 2 TABLESPOONS GRAPESEED OR OTHER NEUTRAL OIL
- 2 MEDIUM YELLOW ONIONS, CHOPPED
- 1 4-OUNCE CHUNK FRESH GINGER, PEELED AND CUT INTO 5 PIECES
- 4 GARLIC CLOVES, MINCED
- 2 SERRANO CHILIES, STEMMED AND HALVED LENGTHWISE
- 2 CUPS LOW-SODIUM CHICKEN BROTH OR WATER
- 1 PINT GRAPE OR CHERRY TOMATOES
- 2 CINNAMON STICKS
- 2 BAY LEAVES
- 1 POUND YUKON GOLD POTATOES, CUT INTO 1-INCH CUBES
- 2 TABLESPOONS LEMON JUICE (1 LEMON), PLUS LEMON WEDGES, TO SERVE
- 1/2 CUP LOOSELY PACKED FRESH MINT LEAVES, TORN
- COOKED BASMATI OR JASMINE RICE, TO SERVE
Meat Filled Turnovers
By lorik
Making the turnovers takes some time, but you can prepare them in advance, freeze the baked pastries, and reheat as...
- Alternate Filling:
- 1 1 1 cup (1/2 lb) butter, softened
- 1 1 1 cup small curd cottage cheese
- 2 2 2 cups all purpose flour, unsifted
- 1/2 1/2 1/2 lb lean ground beef
- 1/2 1/2 1/2 tsp salt
- 1/3 1/3 1/3 cup chopped onion
- 1/4 1/4 1/4 tsp dried dill
- 1/8 1/8 1/8 tsp pepper
- 3 3 3 Tbsp sour cream
- Chicken Filling:
- 1/2 1/2 1/2 cup finely chopped cooked chicken
- 1 4 1 4 1 4 oz can green chiles, drained and chopped
- 1/2 1/2 1/2 cup sharp cheddar cheese
- 3 3 3 Tbsp finely chopped almonds
- 1/2 1/2 1/2 tsp each garlic salt and chile powder
- Alternate Cream Cheese Pastry:
Modern Coq au Vin
By lorik
A medium-bodied, fruity red wine such as Pinot Noir or Rhône Valley Grenache is best for this recipe
- 1 bottle fruity, smooth, medium-bodied red wine (see note above)
- 2 cups low-sodium chicken broth
- 10 sprigs fresh parsley leaves
- 2 tablespoons minced fresh parsley leaves
- 2 sprigs fresh thyme
- 1 bay leaf
- 4 ounces bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
- 2 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut in half crosswise
- Salt and ground black pepper
- 5 tablespoons unsalted butter
- 24 frozen pearl onions, thawed, drained, and patted dry (about 1 cup) (see note above)
- 8 ounces cremini mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
Parmesan Garlic Rolls
By lorik
Preheat oven to 375 degrees F
- 1/4 cup ( stick) butter, melted
- 1/4 cup grated Parmesan cheese
- 1 tablespoon sesame seeds
- 1/2 teaspoon garlic powder
- 1 (10-ounce) package refrigerated bread sticks