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Recipes
The 1-2-3 Gravy You Can (& Should) Make in Advance
By lorik
Roast the stock ingredients—yep, before you boil them
- From Food 52
Cardamom Toasts
By lorik
Heat the oven to 300° F and line a sheet pan with parchment paper
- For the cardamom-sugar:
- Serves 4 (ish!)
- 1/4 cup cardamom pods
- 1/2 cup sugar
- 1 pinch kosher salt (small pinch!)
- For the toast:
- 8 or so slices of bread (I used whole-wheat peasant bread)
- 4 to 8 tablespoons cream cheese, softened (depending on how crazy you'd like to get)
- Cardamom-sugar, from above
Mexican Crema
By lorik
Stir together 1 cup of pasteurized cream (avoid ultrapasteurized) and 2 tablespoons of buttermilk in a container
- From America's Test Kitchen
Creamy Mashed Carrots
By lorik
BRING carrots and broth to boil in saucepan on high heat; cover
- 2 lb. carrots, peeled, thinly sliced
- 1 can (14 oz.) fat-free reduced-sodium chicken broth
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
Moroccan Semolina Flatbreads (Harcha)
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By lorik
Tip: Don’t let the soaked semolina stand for longer than 10 minutes, otherwise the mixture will not be hot enough...
- 256 256 1/2 grams (1 1/2 cups) semolina flour, divided
- 1/2 1/2 1/2 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 2 2 2 teaspoons white sugar
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 3/4 3/4 3/4 cup boiling water
- 4 4 8 tablespoons (1/2 stick) salted butter, cut into 8 pieces and chilled
- 1/4 1/4 1/4 cup whole-milk plain yogurt
Pinchos Morunos (Spanish Spiced Pork Tenderloin Bites)
By lorik
In a medium bowl, combine the coriander, cumin, paprika, salt and pepper
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground paprika
- 3/4 tsp each kosher salt and coarse ground black pepper
- 1 pound pork tenderloin, trimmed and cut into 1 1/2 inch pieces.
- 1 Tbsp lemon juice, plus lemon wedges for serving
- 1 Tbsp honey
- 1 large garlic clove, finely grated
- 2 Tbsp extra virgin olive oil
- 1 Tbsp chopped fresh oregano
Butterscotch Creams
By lorik
Serves: 6 Prep time: 15 min Cook time: 30 min
- 1/2 1/2 1/2 cup (100g) dark brown sugar
- 2 2 2 tablespoons unsalted butter
- 2 2 2 cups (475ml) light or heavy cream (heavy cream recommended if not using a water bath)
- Pinch Pinch of salt
- 8 8 8 large egg yolks
- 2 2 2 teaspoons vanilla extract
- Roughly chopped toasted almonds, for sprinkling
Red Curry Chicken Kebabs with Minty Yogurt Sauce
By lorik
In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt
- 2 1/2 tablespoons Thai red curry paste
- 1/2 cup vegetable oil
- Kosher salt
- 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
- 3/4 cup plain low-fat yogurt
- 1/4 cup low-fat mayonnaise
- 1 tablespoon honey
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped mint
Chocolate Sweet Potato Frosting - Vegan
By lorik
This vegan friendly Chocolate Sweet Potato Frosting makes about 3 cups, enough for a traditional layer cake, cupcak...
- 1 large sweet potato (about 18-ounces)
- 12 ounces dark or semi-sweet chocolate, finely chopped or chips
Chicken Breasts with Red Thai Curry Peanut Sauce
By lorik
In a food processor, combine the ginger, garlic, peanut butter, rice vinegar, soy sauce, mirin (or sugar), curry pa...
- 2 Tbs. chopped fresh ginger
- 1 Tbs. chopped garlic
- 1/2 cup natural smooth peanut better, preferably at room temperature
- 1/4 cup rice vinegar
- 2 Tbs. soy sauce
- 2 Tbs. mirin or granulated sugar
- 1 Tbs. red Thai curry paste
- 4 boneless, skinless chicken breast halves (about 1-1/2 lb. total), trimmed
- Kosher salt and freshly ground black pepper
- 2 Tbs. canola oil; more as needed
- 1/2 cup unsweetened coconut milk
- 3 Tbs. minced fresh cilantro