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Recipes
Rajas con Queso Mini Tamales
By lorik
These awesome Rajas con Queso Mini Tamales are popular in the state of Zacatecas in Northern Mexico which you must ...
- TAMALES:
- 1 cup plus 1 tablespoon lard
- 2 1/4 cups masa harina (instant corn flour)
- 2 teaspoons baking powder
- Salt
- 1 1/4 cups homemade chicken broth, hot
- 16 big unbroken dried corn husks
- FILLING:
- 2 small poblano chile peppers
- 2 tablespoons butter, unsalted
- 1 cup coarsely white onion, chopped
- 1 clove garlic, minced
- 1 ear of corn, kernels removed
- 1/4 cup Mexican crema
- 1/4 cup Oaxaca or Monterey Jack cheese, shredded
- Salt
Arugula Salad with Figs, Prosciutto, Walnuts and Parmesan
By lorik
Prepare Ingredients: 1
- 4 Tablespoons extra-virgin olive oil
- 2 Ounces thinly sliced prosciutto
- 1 Tablespoon honey
- 3 Tablespoons balsamic vinegar
- 1/2 Cup dried figs
- 1 Small shallot
- table salt
- ground black pepper
- 8 Ounces arugula , stemmed (if needed) and lightly packed (about 8 cups)
- 1/2 Cup toasted chopped walnuts
- 2 Ounces Parmesan cheese
Slow Roasted Sweet Potatoes with Garlic Labneh
By lorik
Heat the oven to 275°. In a large bowl, rub the sweet potatoes with the olive oil, 2 teaspoons salt, the pepper, a...
- 4 medium sweet potatoes (about 3 lbs.), scrubbed clean
- 1 tbsp. olive oil
- 2 tsp. kosher salt, plus more
- 1 tsp. freshly ground black pepper
- 1 ⁄2 tsp. dill seeds
- 1 clove garlic, peeled
- 1 ⁄2 cup labneh
- Chives, cut into 1-inch batons, to garnish
Curried Yellow Squash Soup
By lorik
Pulse the squash, onion, and ginger in a food processor until finely chopped
- 3 medium yellow squash (about 1 lb.), coarsely chopped
- 1/2 medium white onion, coarsely chopped
- 1-inch piece fresh ginger, peeled and coarsely chopped
- 2 Tbs. canola oil
- 1/2 cup dried currants
- 2 Tbs. all-purpose flour
- 2 tsp. curry powder
- 3 cups lower-salt chicken or vegetable broth
- Kosher salt
- 1/2 cup full-fat plain Greek yogurt, more for garnish
- Coarsely chopped fresh cilantro, for garnish
Grilled Hamburgers with Cognac, Mustard and Chives
By lorik
Weighing the meat on a kitchen scale is the most accurate way to portion it
- 1 1/2 tablespoons Cognac
- 2 teaspoons Dijon mustard
- 1 tablespoon minced fresh chives
- 1 1/2 pounds 80 percent lean ground chuck
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- Vegetable oil for oiling grill rack
- 4 buns and desired topppings
Grilled Carrot Salad with Brown Butter Vinaigrette
By lorik
In a bowl, combine the olive oil, paprika, fennel, coriander, garlic and thyme
- 1/2 cup extra-virgin olive oil
- 2 tablespoons smoked sweet paprika
- 1 tablespoon ground fennel
- 1 tablespoon ground coriander
- 2 garlic cloves, thinly sliced
- 4 thyme sprigs
- 1 pound baby carrots, halved lengthwise and tops trimmed to 1 inch
- Salt and freshly ground pepper
- 4 tablespoons unsalted butter
- 2 tablespoons sherry vinegar
- 1 tablespoon water
- 2 tablespoons marcona almonds, plus chopped almonds for garnish
- 5 ounces baby arugula
Beef Brisket with Polenta
By lorik
Preheat oven to 325°F. Place a large Dutch oven over medium-high heat with 3 turns of the pan of olive oil, abo...
- 3 tablespoons olive oil
- 3 ½ pound beef brisket, trimmed of some fat, but not all
- Salt and Pepper
- 2 softball-size onions, sliced
- 1 pound small carrots, peeled and chopped
- 4 ribs celery, chopped
- 8 large cloves garlic, crushed
- 1 Tablespoon Thyme
- 2 jalapeño peppers, seeded and chopped
- 1 small can tomato paste
- 1 cup cider vinegar
- ¾ cup dark brown sugar
- ½ cup Dijon mustard
- 3 tablespoons Worcestershire sauce
- 1 smoked ham hock
- 2 quarts plus 2 cups chicken stock, divided
- 2 cups milk
- ¼ cup honey
- 2 ½ cups quick cooking polenta
- 3 tablespoons butter
- Parsley
- 1 cup pecans, toasted and chopped
Baked Eggs en Cocotte with Basil
By lorik
Preheat the oven to 350°
- 8 teaspoons extra-virgin olive oil
- 8 large eggs
- 4 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1/4 cup chopped basil
- Buttered toasted whole wheat or white bread
- Variation from Food 52 (Serves 2)
- 3/4 cup cream (200 ml)
- 4 eggs
- A sprig of fresh thyme
- 1 clove garlic
- 1/2 teaspoon grated or ground nutmeg
- 1 tablespoon salted butter
- Coarse salt and black pepper
- A few slices of toasted baguette bread (or any bread you like)
Gouda, Pancetta and Onion Fondue with Pretzels
By lorik
In a medium skillet, cook the chopped pancetta over moderately high heat, stirring occasionally, until it is crisp,...
- 4 ounces thickly sliced pancetta, chopped
- 1 red onion, thinly sliced
- 1 teaspoon ground cumin
- Salt and freshly ground pepper
- 1 pound Gouda, coarsely shredded
- 2 tablespoons all-purpose flour
- 3/4 cup dry Riesling
- 8 soft pretzels, warmed
- Cubed seeded rye bread, cornichons and other pickled vegetables, for serving
Spicy Tofu and Vegetable Lo Mein
By lorik
Bring a medium saucepan of salted water to a boil
- Kosher salt
- 1 14-ounce package extra-firm tofu, drained and cut into 1-inch pieces
- Freshly ground pepper
- 3 tablespoons vegetable oil
- 8 ounces thin whole wheat spaghetti
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 12-ounce bag broccoli florets
- 1 red bell pepper, cut into thin strips
- 1 carrot, halved crosswise and cut into thin strips
- 1 red jalapeno pepper, sliced (remove seeds for less heat)
- 2 tablespoons finely chopped peeled fresh ginger
- 1 teaspoon toasted sesame oil