Lorik's profile page
Recipes
Candy Corn Bark
By lorik
Recipe from the Tasting Table Test Kitchen
- 3 cups bittersweet chocolate chips
- 2 cups assorted candy, such as candy corn, Reese's Peanut Butter Cups, Kit Kats and M&M's
- 1/2 cup white chocolate chips
Papadzules
By lorik
Make the Tomate Frito Roast the tomatoes using the the griddle method or the broiler method
- For the Epazote Broth:
- 3 cups water
- 4 large sprigs epazote
- 2 tablespoons white onion, roughly chopped
- 2 teaspoons salt
- For the Papadzules:
- 2 cups raw pumpkin seeds
- 8 eggs, hard boiled and chopped
- 12 warm corn tortillas
- For the Tomate Frito (Makes About Two Cups):
- 1 1/2 pounds (6 medium or 9 to 12 plum) ripe tomatoes
- 1 1/2 tablespoons rich-tasting lard or olive oil
- 1 small white onion, diced
- 1 fresh habanero chile, halved
- Salt, about 1/2 teaspoon
Grilled Salsa Roja
By lorik
Prepare a grill for high heat
- 8 plum tomatoes, cored
- 1/2 medium white onion
- 4 serrano chiles
- 3 garlic cloves, peeled
- 1 cup (packed) cilantro leaves with tender stems
- Kosher salt
Chicken Egg Rolls with Broccoli Slaw
By lorik
Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce...
- 1 1/2 cups shredded rotisserie chicken, skin removed
- 4 cups broccoli slaw mix (about 8 ounces)
- 1/2 cup roughly chopped fresh cilantro
- 4 scallions, sliced
- 2 tablespoons grated peeled fresh ginger
- 3 tablespoons teriyaki sauce
- 3 tablespoons duck sauce, plus more for serving
- 2 tablespoons vegetable oil, plus more for frying
- 8 egg roll wrappers (about 51/2 by 6 inches)
- 1 14 -ounce can baby corn, drained
- 1 tablespoon rice vinegar
- 2 oranges, cut into wedges
Sweet Potato Crowns
By lorik
Preheat oven to 400 degrees F
- 3 tablespoons vegetable oil
- 1/2 teaspoon salt
- 2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends discarded
- 1/4 cup light brown sugar
- 1/4 cup chopped pecans
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter, softened
Polenta with Parmesan and Olive Oil Fried Eggs
By lorik
In a large pot, bring broth or water to a simmer
- 4 1/2 cups low-sodium broth or water
- 1 1/2 cups polenta (not quick-cooking), coarse corn meal or corn grits
- teaspoon salt
- 2 to 4 tablespoons butter
- 1/4 teaspoon freshly ground black pepper, more to taste
- 1 1-ounce chunk or 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 8 large eggs
- Coarse sea salt for garnish
Sweet-Potato Pie with Cornmeal Crust
By lorik
MAKE THE PIECRUST In a food processor, pulse the pastry flour with the cornmeal, salt and sugar
- 1 1/4 cups pastry flour
- 1/4 cup fine cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
- 1/3 cup ice water
- 2 3/4 pounds sweet potatoes
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened coconut milk
- 1 1/4 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1 large egg, beaten with 1 tablespoons water
- Turbinado sugar, for sprinkling
- Unsweetened whipped cream, for serving
Pecorino Romano Cake with Candied Tomatoes
By lorik
Serves 8 to 10
- For the candied tomatoes:
- 3 tablespoons (37 grams) sugar
- 1 tablespoon (12 grams) kosher salt
- 1/4 cup (25 grams) extra-virgin olive oil, plus extra to cover the tomatoes
- Water, as needed
- 15 small tomatoes, blanched and peeled
- For the cake:
- 1 stick (115 grams) unsalted butter, at room temperature
- 1 cup (200 grams) sugar
- 1/4 cup (60 grams) cream cheese, at room temperature
- 3 large eggs
- 1 cup (140 grams) all-purpose flour
- 1 cup (85 grams) finely grated Pecorino Romano (look for the good, sheepy stuff from the Lazio region of Italy)
- 1 teaspoon (4 grams) kosher salt
- 1 teaspoon (6 grams) baking powder
- 1 cup (240 grams) heavy cream
- Turbinado sugar, for serving
Red Crudites with Romesco
By lorik
Romesco Sauce: Soak 1 dried New Mexico chile pepper in hot water, 10 minutes; drain, then remove the stem and seeds
- Baby Carrots
- Acorn squash
- 1 dried New Mexico chili
- 1 garlic clove
- 1 slice of bread, toasted
- 1/4 cup smoked almonds
- 2 cups quartered tomatoes
- 2 Tbsp red wine vinegar
- 1/2 tsp smoked paprika
- 3/4 cup olive oil
- Baby bell peppers
- Smoked Almonds
- Radishes
Napoleon Salad with Herb Vinaigrette
By lorik
Whisk together vinegar, parsley, chives, honey, and Dijon in a bowl; season with salt and pepper
- WHISK:
- 1/4 cup white wine vinegar
- 1 Tbsp. each minced fresh parsley and chives
- 1 Tbsp. each honey and Dijon mustard
- Salt and black pepper to taste
- 1/4 cup extra-virgin olive oil
- TOSS:
- 1 head Bibb lettuce, separated into leaves
- 1/2 cup seeded and diced tomato
- 1/2 cup crumbled goat cheese