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Recipes
Garlic-Tomato Pasta with Peas
By lorik
Bring a large pot of salted water to a boil
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 6 cloves garlic, thinly sliced
- 3 tablespoons tomato paste
- 1/4 teaspoon red pepper flakes
- 1 cup frozen peas, thawed
- 10 ounces angel hair pasta
- 1/2 cup fresh basil, roughly chopped, plus more for topping
- 1/2 cup grated parmesan cheese (about 1 ounce)
Charred Cauliflower with Toasted Bread Crumbs, Cornichons and Parsley
By lorik
Recipe adapted from Jimmy Bannos Jr
- 2 cups torn rustic white bread
- 6 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly cracked black pepper, to taste
- 1 head white cauliflower or romanesco, cored and cut into 1/2-inch slices
- 1 tablespoon fresh lemon juice
- 1/2 cup sliced cornichons
- 1/4 cup roughly chopped flat-leaf parsley
Mexican chorizo Huevos Rancheros
By lorik
Preheat oven to 400 degrees F
- 12 ounces Mexican chorizo
- 8 corn tortillas, 5- or 6-inches in diameter
- Cooking spray
- 1 15-ounce can refried black beans, warmed (substitute refried pinto beans or any kind of cooked whole bean you prefer)
- vegetable oil
- 8 large eggs
- 1 15-ounce jar roasted tomato salsa
- Optional garnish: cilantro , avocado and queso fresco
3 Ingredient Slow Cooker Sauces for Burgers and Brats
By lorik
Caramelized Fennel + Brown Sugar Combine 1 large, thinly sliced fennel bulb, 1/4 cup brown sugar, 1 tablespoon o...
- From The Kitchn.com
Various Phyllo Shells Recipes
By lorik
Butternut Squash-Sage: Toss 1 cup diced peeled butternut squash with 2 tablespoons olive oil and 8 torn sage leave...
- Prep the Shells:
- Bake 15 frozen mini phyllo shells on a parchment-lined baking sheet at 375 degrees F until browned and crisp, 5 minutes, then fill.
Summer Cold Noodle Salad
By lorik
1. A note regarding noodle choice: Any long, thin pasta will do in this recipe, but if you want to go the rice nood...
- For the salad:
- 1/2 pound (usually half a package) noodles
- Salt
- 1/4 cup thinly sliced red pepper
- 1/4 cup shredded or thinly sliced carrots
- 1/4 cup shredded cabbage (or chopped spinach, or some other green)
- Sesame seeds
- For dressing:
- 2 teaspoons peanut butter
- 1 teaspoon honey
- 2 tablespoons olive oil, plus more for tossing the noodles
- 1 tablespoon sesame oil (see note)
- 1 teaspoon rice wine vinegar (see note)
- 1 clove garlic, minced
- 1/2 teaspoon minced ginger
- Salt, to taste
Kuku Paka (Chicken With Coconut)
By lorik
Preparation Trim any excess skin from the chicken, keeping some skin intact
- 4 pounds chicken thighs and drumsticks on the bone
- 3 plum tomatoes
- 1 white onion, peeled and quartered
- 1 2-inch piece ginger, peeled
- 4 garlic cloves, peeled
- 4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish)
- 2 teaspoons kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons coconut oil
- 27 ounces (2 cans) coconut milk
- Juice of 1 lemon
- Handful of cilantro leaves, chopped, for garnish
- Rice, chapati or flatbread, for serving
Kerala Roadside Chicken
By lorik
Prepare the chicken: Smash and chop the garlic and ginger
- For the chicken:
- 5 cloves garlic, peeled
- 1/2 -inch-piece ginger, peeled
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 2 teaspoons Kashmiri chile powder (or substitute hot paprika)
- 2 teaspoons ground fennel seeds
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon kosher salt
- 3 cups coconut oil
- For the garnish:
- 1/4 cup coconut oil
- 2 large shallots, thinly sliced
- 3 whole small dried red chiles (such as Japones or arbol), broken into 3 pieces each
- 12 to 15 curry leaves
Sausage, Egg & Cheese Breakfast Bread Boats
By lorik
A great way to use baguettes to serve a crowd, or just yourself
- 6 demi baguettes, each about 8 inches long
- 24 large eggs
- 1/2 teaspoon kosher salt
- 1 cup full-fat sour cream
- Olive oil
- 12 ounces breakfast sausage, cooked and crumbled
- 3 cups Cheddar cheese, shredded, divided
- 6 scallions, green and white parts thinly sliced, divided
Pumpkin Pie with Bourbon Maple Whipped Cream and Cinnamon Crunch
By lorik
Make the cinnamon crunch: Preheat the oven to 350 degrees F
- For the cinnamon crunch:
- 1/2 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/2 cup light muscovado sugar
- 1 teaspoon ground cinnamon
- 7 tablespoons cold unsalted butter, cut into small cubes
- For the crust:
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 1/8 teaspoon ground cinnamon
- 1 large egg, lightly beaten
- For the filling:
- 3 large eggs, plus 3 egg yolks
- 3/4 cup dark muscovado sugar
- 1/4 cup granulated sugar
- 2 tablespoons molasses
- 1 1/2 cups canned pumpkin puree
- 1 1/4 teaspoons ground cinnamon, plus more for the top
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons pure vanilla extract)
- 3 tablespoons unsalted butter, melted
- For the whipped cream:
- 1 1/4 cups cold heavy cream
- 1/2 vanilla bean, split lengthwise, seeds scraped out
- 2 tablespoons Grade B maple syrup
- 1 to 2 tablespoons bourbon