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Recipes
Millet with Cheese and Chives
By lorik
Rinse and drain the millet and put it in a large, heavy saucepan over medium heat
- Serves 2 or 3 as dinner, 6 as a side dish
- 1 cup millet
- 2 cups milk
- Salt
- 1 tablespoon olive oil
- 4 ounces Asiago Fresco or Fontina, diced
- 2 tablespoons crumbled blue cheese (I used Fourme D'Ambert)
- Freshly ground black pepper
- 2 tablespoons chopped chives
California Style Fish Tacos
By lorik
Although this recipe looks involved, all the components are easy to execute and most can be made in advance
- PICKLED ONIONS:
- 1 small red onion, halved and sliced thin
- 2 jalapeño chiles, stemmed and sliced into thin rings
- 1 cup white wine vinegar
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 teaspoon salt
- CABBAGE:
- 3 cups shredded green cabbage
- 1/4 cup pickling liquid from pickled onions
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- WHITE SAUCE:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 2 tablespoons milk
- FISH:
- 2 pounds skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips
- Salt and pepper
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1 cup beer
- 1 quart peanut or vegetable oil
- 24 (6-inch) corn tortillas, warmed
- 1 cup fresh cilantro leaves
- Alternate Beer Batter Recipe from Saveur:
- Whisk together 1 1/2 tbsp. salt, 1 1/2 cups flour, 1/2 cup cornstarch, 1 12 oz bottle dark beer, and egg to make a batter.
Peanut Sauce
By lorik
Make a flavorful vinaigrette
- Makes 3/4 cup
- 2 tablespoons freshly squeezed lime juice (from 1 lime)
- 2 tablespoons tamari or soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon finely grated peeled fresh ginger
- 1 clove garlic, grated
- 1/2 to 1 teaspoon sambal or Asian chili-garlic paste
- 1/4 cup creamy peanut butter
- 3 tablespoons olive oil
- 2 teaspoons Asian sesame oil
- 2 to 3 tablespoons water (optional)
Parker House Rolls
By lorik
Combine the warm water, sugar and yeast together in a glass measuring cup and let yeast ferment until foamy, about ...
- 1 cup warm water (about 110 degrees F)
- 2 tablespoons sugar
- 1 package active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons melted butter
- 1 1/2 teaspoons kosher
Fried Shallots
By lorik
If the shallots are not sliced to a consistent thickness, they will cook and brown unevenly
- 1 pound shallots, peeled
- 2 cups vegetable oil
- 1/2 teaspoon kosher salt
Croissant French Toast
By lorik
1. Using a serrated knife, carefully slice each croissant in half and set aside
- 2 large croissants
- 2 large eggs
- Finely grated zest and juice of one orange
- 1/2 teaspoon vanilla extract
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 cup good maple syrup
- 1 tablespoon Cointreau or Grand Marnier
- Mascarpone for serving (optional)
Braised Short Ribs with Root Vegetable Mash
By lorik
Make the short ribs: Season the short ribs with salt and pepper and lightly dust with flour
- For the Short Ribs:
- 2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces
- Kosher salt
- Pepper
- All-purpose flour, for dusting
- 2 tablespoons canola oil
- 4 tablespoons unsalted butter
- 3 slices of bacon, cut into 1-inch pieces
- 1 head of garlic, halved crosswise
- 2 onions, quartered
- 4 shallots, quartered
- 3 thyme sprigs
- 2 bay leaves
- 2 cups dry red wine
- 1/4 cup ruby port
- 4 cups chicken stock or low-sodium broth
- For the Root Mash:
- 5 tablespoons unsalted butter
- 1/2 pound carrots, peeled and cut into 1/2-inch pieces
- 1/2 pound rutabaga, peeled and cut into 1/2-inch pieces
- 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
- 1/2 pound parsnips, peeled and cut into 1/2-inch pieces
- 1/2 pound celery root, peeled and cut into 1/2-inch pieces
- 6 garlic cloves, crushed
- 3 thyme sprigs
- 2 bay leaves
- 3 tablespoons honey
- 1 tablespoons chopped parsley, plus more for garnish
- Kosher salt
- Pepper
Roasted Carrots and Beets with Pecan Pesto
By lorik
Preheat the oven to 425 degrees F
- 1 1/2 pounds carrots, cut into 2-inch pieces and halved lengthwise if large
- 1/3 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 6 medium beets (about 1 1/2 pounds)
- 1/4 cup pecans
- 1 cup fresh parsley
- 1 cup fresh mint
- 1 clove garlic
- 1 teaspoon finely grated lemon zest
- 2 tablespoons grated parmesan cheese
Thyme-Gruyere Potatoes for 2
By lorik
Preheat oven to 375°. Coat a 2-cup baking dish with nonstick spray
- 1/2 cup heavy cream
- 1/4 cup whole milk
- 1 Tbsp. minced fresh garlic
- Salt and black pepper
- 2 russet potatoes, peeled and thinly sliced (6 oz. each)
- 2 tsp. chopped fresh thyme
- 1/2 cup shredded Gruyère
- 2 Tbsp. grated Parmesan
Balsamella
By lorik
The Italian name for béchamel, balsamella is one of the classic five mother sauces
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose fl our
- 21/4 cups whole milk
- 1/2 tsp. freshly grated nutmeg
- Salt and white pepper to taste