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Recipes
Sweet Potato & Manchego Tortilla with Coriander Mojo
By lorik
In a food processor add coriander, 1 clove garlic, extra virgin olive oil, vinegar, cumin, and season
- CORIANDER MOJO:
- 4 tablespoons olive oil
- 200 grams sweet potato, peeled, thinly sliced
- 1 small red onion, sliced
- 1 clove garlic, sliced
- 1 bunch asparagus, woody ends removed [Editors' note: We chopped these into short lengths, each about 1 1/2 inches.]
- 1 teaspoon smoked paprika
- 30 grams manchego cheese, shaved, plus extra to serve
- 4 free-range eggs
- Salt & freshly cracked pepper to taste
- 1 cup coriander (cilantro)
- 1 clove garlic
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sherry vinegar
- 1 teaspoon ground cumin
- Salt & freshly cracked pepper to taste
CC Grilled Chicken Parmesan
By lorik
1. Melt butter in saucepan over medium low heat
- 1 Tbsp unsalted butter
- 2 Tbsp finely chopped onion
- Salt and Pepper
- 1 garlic clove, minced
- 1 14.5 ounce can diced tomatoes
- 1 ounce (1/2 cup) parmesan cheese, grated
- 2 Tbsp chopped basil
- 1 Tbsp extra virgin olive oil
- 6 3-4 ounce chicken cutlets, trimmed
- 1 cup mozzarella cheese, shredded (4 ounces)
Indian Flatbread (Naan)
By lorik
This recipe worked best with a high-protein all-purpose flour such as King Arthur brand
- Variation (Garlic herb Naan):
- 1/2 cup ice water
- 1/3 cup plain whole-milk yogurt
- 3 tablespoons plus 1 teaspoon vegetable oil
- 1 large egg yolk
- 2 cups (10 ounces) all-purpose flour
- 1 1/4 teaspoons sugar
- 1/2 teaspoon instant or rapid-rise yeast
- 1 1/4 teaspoons salt
- 1 1/2 tablespoons unsalted butter, melted
- Servings: Makes about 2 lb. dough
- 2 garlic cloves, finely chopped
- 2/3 cup chopped mixed tender herbs (such as parsley, mint, chives, and/or cilantro)
- 1 tablespoon kosher salt
- 1 teaspoon finely grated lemon zest
- 4 cups all-purpose flour, plus more for surface
- 1 teaspoon sugar
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
- 2/3 cup buttermilk
- Vegetable oil (for bowl)
White Rice
By lorik
White rice is the traditional accompaniment for gumbo
- 2 cups long grain white rice
- 1 tablespoon unsalted butter
- 3 cups water
- 1 teaspoon salt
Diane Kochilas' Pasta with Yogurt and Caramelized Onions
By lorik
Heat the olive oil in a large skillet over medium-high heat and add the onions
- Serves 4 to 6
- 5 tablespoons extra-virgin olive oil
- 6 cups coarsely chopped onions
- Sea salt
- 1 pound tagliatelle or other fresh pasta
- 2 cups thick, strained Greek-style yogurt (see note)
- 1 cup coarsely grated kefalotyri cheese, or pecorino Romano
Honey-Soy-Roasted Pork with Braised Vegetables
By lorik
Preheat the oven to 400°
- One 4 1/4-pound, boneless pork shoulder roast, tied
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/2 cup honey
- 1/4 cup soy sauce
- 1 cup veal demiglace
- 1 cup chicken stock or low-sodium broth
- 1 pound baby carrots (about 20), scrubbed
- 1 pound medium turnips (about 5), peeled and cut into 1-inch wedges
- 3/4 pound brussels sprouts, halved through the core
Coconut Chicken & Sweet Potato Stew
By lorik
Healthy Coconut Chicken & Sweet Potato Stew satisfies after a long and busy day
- SERVE WITH:
- 1/3 cup fresh ginger, peeled and thinly sliced, about 3 ounces
- 4 cloves garlic, peeled
- 2 jalapeño peppers, chopped and seeded
- 1/4 cup orange or lime juice, freshly squeezed
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 2 tablespoons water
- 3 tablespoons peanut oil, divided
- 1 large onion, coarsely chopped
- 1 teaspoon kosher salt, plus more as needed
- 1 (15-ounce) can diced tomatoes and their juices
- 1/2 cup roasted peanuts
- 1/2 cup unsweetened coconut milk
- 1/4 cup unsweetened coconut, shredded, plus more for garnish
- 2 cups low-sodium chicken broth or stock
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 pound sweet potatoes, peeled and cut into 3/4-inch pieces
- 2 pounds chicken thighs, boneless, skinless, cut into 1 1/2-inch pieces
- Orange or lime wedges, chopped peanuts, chopped cilantro, and cooked rice (Optional)
Gnocchi Verde (Spinach and Ricotta Dumplings)
By lorik
Melt the butter in a large skillet over medium heat
- 4 tablespoons butter
- Two 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry of all moisture, and chopped very fine (about 1 1/2 cups), or 1 1/2 pounds fresh spinach, cooked, squeezed dry, and chopped
- 3/4 cup ricotta cheese
- 2 eggs, lightly beaten
- 6 tablespoons flour
- 3/4 cup freshly grated Parmesan, divided, plus more for serving
- 1/2 teaspoon plus 1 tablespoon salt, divided
- 1/2 teaspoon freshly ground pepper
- Pinch of ground nutmeg
- 4 tablespoons melted butter, divided
- Note: The blanched fresh spinach seems to work better, as you can never really get the frozen stuff dry enough. Just blanch for about 3 minutes, and put in the salad spinner.
Black-Pepper Breadsticks
By lorik
Preheat the oven to 350° and line 3 baking sheets with parchment paper
- 1 cup warm water
- 1 tablespoon active dry yeast (about 1 1/2 envelopes)
- 3 cups plus 2 tablespoons bread flour
- 3/4 cup solid vegetable shortening
- 4 teaspoons kosher or Maldon salt
- 1 1/2 teaspoons freshly ground black pepper
Ice Cream Bonbons
By lorik
In a medium heatproof bowl set over a pan of simmering water, melt the dark and white chocolates together
- 10 ounces extra-dark chocolate, finely chopped
- 2 ounces good-quality white chocolate from a bar, chopped
- 1 cup finely crushed chocolate wafer cookies
- 1 pint caramel, strawberry, chocolate, vanilla or coffee ice cream
- Flaky sea salt, for sprinkling