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Recipes
Garlicky Chickpea and Fennel Salad with Baked Goat Cheese
By lorik
Use your hands to shape the goat cheese into 20 (1-inch) balls and place on a plate
- Tahini Roasted Garlic Dressing:
- 12 12 12 ounces fresh goat cheese
- 2 2 2 tablespoons olive oil
- 1 1 can 1 (15-ounce) can garbanzo beans, drained, rinsed, and patted dry with a paper towel
- 1 1/2 1 1/2 1/2 teaspoons kosher salt, divided
- 1/2 1/2 1/2 teaspoon red pepper flakes
- 4 4 4 large egg whites
- 1 1 1 cup breadcrumbs
- Freshly ground black pepper
- 4 4 4 medium fennel bulbs, thinly sliced
- 1 of 1 medium lemon
- 1/4 1/4 1/4 cup fennel fronds, coarsely chopped
- 1/4 1/4 1/4 cup fresh parsley leaves, coarsely chopped
- 1/2 1/2 1/2 cup tahini roasted garlic dressing
Spicy-Sweet Curry Hummus
By lorik
Add garlic and salt to food processor
- 1 clove garlic, chopped
- One 14-ounce can chickpeas (garbanzo beans), rinsed and drained
- 1/4 cup olive oil
- Juice of one lime
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon salt
- 3 tablespoons water
Chocolate Sheet Cake with Milk Chocolate Frosting
By lorik
While any high-quality chocolate can be used here, our preferred bittersweet chocolates are Ghirardelli 60% Cacao B...
- CAKE:
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
- 8 ounces bittersweet chocolate, chopped fine
- 3/4 cup (2 1/4 ounces) Dutch-processed cocoa powder
- 2/3 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- FROSTING:
- 1 pound milk chocolate, chopped
- 2/3 cup heavy cream
- 16 tablespoons unsalted butter, cut into 16 pieces and softened
Cheddar-Mustard Scones
By lorik
Whisk 2 cups flour, 1 tablespoon each baking powder and sugar and 1/2 teaspoon each mustard powder and kosher salt ...
- 2 cups flour
- 1 Tbsp each baking powder and sugar
- 1/2 tsp each mustard powder and kosher salt
- 1/4 cup shredded cheddar cheese
- 6 Tbsp cold butter, diced
- 1 cup heavy cream
- 3 Tbsp grainy mustard
Husk Grilled Corn with Flavored Butter Options
By lorik
The flavored butter can be made ahead and refrigerated for up to three days; bring it to room temperature before us...
- Brown Sugar-Cayenne Butter:
- 6 ears corn (unshucked)
- 6 tablespoons unsalted butter, softened
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons unsalted butter, softened
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- Cilantro-Lime Butter:
- 6 tablespoons unsalted butter, softened
- 1/4 cup minced fresh cilantro
- 2 teaspoons grated lime zest plus 1 tablespoon juice
- 1 small garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Mustard-Paprika Butter:
- 6 tablespoons unsalted butter, softened
- 2 tablespoons spicy brown mustard
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Rosemary-Pepper Butter:
- 6 tablespoons unsalted butter, softened
- 1 tablespoon minced fresh rosemary
- 1 small garlic clove, minced
- 1 teaspoon pepper
- 1/2 teaspoon salt
Lamb Navarin Recipe
By lorik
Heat oven to 350°. Heat oil in a 6-qt
- 2 tbsp. canola oil
- 1 1⁄2 lb. trimmed lamb shoulder, cut into 1" cubes
- Kosher salt and freshly ground black pepper, to taste
- 5 medium carrots (1 chopped, 4 peeled and cut into 2" pieces)
- 1 medium yellow onion, chopped
- 2 cloves garlic, crushed
- 2 tbsp. flour
- 1 tbsp. tomato paste
- 4 medium turnips, peeled and cut into 2" pieces
- 4 medium new potatoes, peeled and cut into 2" pieces
- 3 tbsp. unsalted butter
- 2 tsp. sugar
- 12 pearl onions, peeled
- 1 ⁄3 cup fresh or frozen peas
- Finely chopped flat-leaf parsley, for garnish
Various Salad Dressings
By lorik
From Tasting Table Kitchens and Food 52
- Basic Vinaigrette:
- 4 tbsp olive oil + 3 tsp red wine vinegar + thinly sliced shallots + 1 tsp Dijon mustard + 1/4 tsp freshly ground pepper
- Sweet Vinaigrette:
- 3 tbsp olive oil + 4 tbsp sherry vinegar + 1 garlic clove, smashed + 2 tbsp honey + 1/2 tsp orange zest + 2 tsp poppy seeds
- Thick & Creamy Vinaigrette:
- 4 tbsp olive oil + 2 tbsp lemon juice + 2 tbsp tahini + 2 tsp water + 2 tbsp fresh dill + 1/4 tsp cumin seeds, toasted and crushed
- Spicy Vinaigrette:
- 1/2 tsp sesame oil + 2 tbsp lime juice + 2 tbsp rice wine vinegar + 2 tbsp fish sauce + 1/4 c cashews, toasted and chopped + 1 Thai chile, thinly sliced
Cornbread Salad
By lorik
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl
- 4 plum tomatoes, chopped
- 1 green bell pepper, chopped
- 1/4 cup chopped fresh cilantro
- Kosher salt
- 1 cup sour cream
- 1/4 cup mayonnaise
- 2 scallions, minced
- Juice of 1/2 lime
- 1/4 teaspoon chili powder
- 2 cups crumbled cornbread
- 2 15 -ounce cans black-eyed peas, drained and rinsed
- 1 cup frozen corn, thawed
- 1 cup shredded cheddar or Mexican-blend cheese
Boiled Chinese Dumplings
By lorik
Make the dipping sauce: In a small bowl, stir together all of the ingredients
- Dipping Sauce:
- 1/3 cup sake
- 1/4 cup soy sauce
- 1/4 cup unseasoned rice vinegar
- 1 tablespoon sugar
- 3 thin slices of garlic
- 1 tablespoon minced scallion
- 1/2 tablespoon minced fresh ginger
- 1 tablespoon hot-chile sesame oil
- Dumplings:
- 1/2 head napa cabbage (1 pound)—root cut off, cabbage halved lengthwise
- 3/4 pound ground pork
- 1/4 bunch Chinese chives or 2 scallions, minced
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon dark or regular soy sauce
- 1/2 tablespoon finely grated garlic
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon kosher salt
- 2 tablespoons vegetable oil
- 2 3/4 cups all-purpose flour
- Cornstarch, for dusting
Skillet Cornbread with Scallions
By lorik
Preheat oven to 425°. Coat a 10-inch cast-iron skillet with vegetable oil and heat in oven while preparing cornbre...
- COMBINE:
- 11/2 cups yellow cornmeal
- 1 cup all-purpose flour
- 1 Tbsp. each sugar and baking powder
- 1 1/2 tsp. table salt
- 1/2 tsp. baking soda
- WHISK:
- 2 eggs
- 1 cup each sour cream and buttermilk
- 2 Tbsp. unsalted butter melted
- 2 cups frozen corn kernels, thawed
- 1 bunch scallions, trimmed, sliced (3/4–1 cup)