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Recipes
Blackberry-Chipotle Sauce
By lorik
Heat oil in saucepan over medium until it shimmers
- Heat:
- 1 Tbsp olive oil
- 1/2 cup minced onion
- Stir in:
- 2 cups fresh blackberries, divided
- 1/4 cup low sodium beef or chicken broth
- 1/4 cup packed brown sugar
- 1 Tbsp minced chipotle in adobo sauce
- Whisk:
- 2 Tbsp fresh lime juice
- 1 tsp cornstarch
- Salt to taste
- Chopped fresh cilantro
Bechamel Sauce
By lorik
Anne Burrell Add the butter and onion to a large saucepan over medium heat
- 3 tablespoons butter
- 1/2 small white onion, cut into 1/2-inch dice
- Kosher salt
- 3 heaping tablespoons all-purpose flour
- 1 quart milk
- Pinch grated nutmeg
- 1 bay leaf
- 1/2 cup grated Parmigiano-Reggiano
Cheesy Potato Soup with Tater Tots
By lorik
Preheat the oven to 425 degrees F
- 1 pound frozen Tater Tots
- 3 cups shredded sharp cheddar cheese (about 12 ounces)
- 2 tablespoons unsalted butter
- 1 onion, diced (about 1 1/2 cups)
- Kosher salt and freshly ground pepper
- 2 cloves garlic, minced
- 4 Yukon Gold potatoes, peeled and diced (about 1 1/2 pounds)
- 4 cups low-sodium chicken broth
- 2 slices thick-cut bacon, diced
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives
Smoky Scalloped Potatoes
By lorik
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 4 tablespoons unsalted butter
- 1 large onion, minced
- 4 garlic cloves, minced
- 4 teaspoons dry mustard
- 1 tablespoons minced fresh thyme leaves
- 2 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 5 pounds russet potatoes, peeled and sliced thin
- 1 1/2 cups heavy cream
- 1 1/2 cups buttermilk
- 1/4 teaspoon baking soda
- 2 cups shredded smoked Gouda cheese
Colorful Carrots with Butter and Honey
By lorik
Cut off the greens of the carrots, leaving a half inch of stem
- Carrots (2 to 4 per person)
- Butter
- Honey
Mole Marinade for Steaks
By lorik
For 4 to 6 individual steaks or one 2-pound steak
- 1/2 cup soy sauce
- 1/3 cup vegetable oil
- 2 tablespoons dark brown sugar
- 4 minced chipotle chiles in adobo sauce
- 4 teaspoons cocoa powder
- 1 1/2 teaspoons dried oregano
- 4 medium cloves garlic, minced or pressed through garlic press (about 4 teaspoons)
- 1 teaspoon ground black pepper
- 2 tablespoons fresh lime juice
Chicken Noodle Soup
By lorik
Tyler Florence
- Chicken Stock:
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, cut diagonally into 1/2-inch-thick slices
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 quarts chicken stock, recipe follows
- 8 ounces dried wide egg noodles
- 1 1/2 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper
- 1 handful fresh flat-leaf parsley, finely chopped
- 1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
- 2 carrots, cut in large chunks
- 3 celery stalks, cut in large chunks
- 2 large white onions, quartered
- 1 head of garlic, halved
- 1 turnip, halved
- 1/4 bunch fresh thyme
- 2 bay leaves
- 1 teaspoon whole black peppercorns
Pudla (Chickpea Flour Pancakes)
By lorik
Makes 12, enough for 4 to 6 people
- 2 cups plus 2 tablespoons chickpea flour (besan)
- 2/3 cup whole milk yogurt, plus extra to serve
- 1 3/4 cups water
- 1 teaspoon salt
- 1/2 teaspoon ground turmeric
- 1 serrano chile, finely chopped
- 4 cloves garlic, crushed
- 1 3/4-inch piece ginger, peeled and grated
- 2 tablespoons cilantro, chopped
- 1/2 teaspoon baking powder
- Unsalted butter, for cooking
Mashed Potato Cakes
By lorik
Using two spatulas to flip the cakes helps prevent splattering
- 2 1/2 pounds russet potatoes, peeled, halved lengthwise, and sliced 1/4 inch thick
- Salt and pepper
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1/4 cup chopped fresh chives
- 1 large egg yolk plus 2 large eggs
- 2 cups panko bread crumbs
- 1 cup vegetable oil
- Sour cream
Green Curry Chicken
By lorik
Heat coriander, cumin, peppercorns, and cardamom seeds in a 10" skillet over medium-high heat, and cook until seeds...
- 1 tsp. coriander seeds
- 1 ⁄2 tsp. cumin seeds
- 10 whole white peppercorns
- 2 whole green cardamom pods, crushed and seeds removed
- 2 tbsp. roughly chopped cilantro
- 2 tsp. ground turmeric
- 1 ⁄2 tsp. Thai shrimp paste
- 1 ⁄4 tsp. freshly grated nutmeg
- 20 green Thai chiles, stemmed
- 3 cloves garlic, thinly sliced
- 2 kaffir lime leaves, stemmed and thinly sliced
- 1 serrano, stemmed and seeded
- 1 small shallot, thinly sliced
- 1 (2") piece lemongrass, peeled and thinly sliced
- 1 (1 1/2") piece ginger, peeled and thinly sliced crosswise
- Juice and zest of 1 lime
- Kosher salt, to taste
- 2 cups canned coconut milk
- 2 boneless, skinless chicken thighs, cut into 1" pieces
- 1 cup chicken stock
- 2 tbsp. fish sauce
- 1 tbsp. sugar
- Small basil leaves and thinly sliced red Thai chiles, for serving
- Cooked white rice, for serving