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Recipes
Smoky Minestrone with Tortellini and Parsley or Basil Pesto
By lorik
Serves 6-8
- Soup:
- 3 tablespoons olive oil
- 2 slices preservative-free, all-natural bacon, chopped into small pieces
- 1 large onion, peeled and chopped
- 2 large cloves of garlic, minced
- 1 leek, trimmed and sliced thinly
- 3 carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 zucchini, chopped
- 1 potato, peeled and chopped
- 4 cups vegetable or chicken stock, preferably homemade
- 1 15 oz. can of cooked chickpeas, preferably organic
- 1 28 oz. can of peeled San Marzano tomatoes, with juice
- Salt
- 1 cup kale, chopped fine
- 1 9-ounce package of high quality, all-natural cheese tortellini
- Aged balsamic vinegar, for drizzling- optional
- Grated parmesan cheese for garnish- optional
- Parsley or Basil Pesto:
- 1 cup loosely packed basil or parsley
- 2 tablespoons pine nuts, toasted
- 2 cloves garlic, peeled
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
Pimiento Goat Cheese Spread
By lorik
In a medium bowl, using a wooden spoon, blend the goat cheese with the cheddar cheese, mayonnaise, pimientos, scall...
- 1 11 -ounce log fresh goat cheese, softened
- 4 ounces smoked cheddar cheese, shredded (1 packed cup)
- 1/2 cup mayonnaise
- 1/4 cup drained jarred pimientos, coarsely chopped
- 2 scallions, white and green parts, thinly sliced
- 1 tablespoon sweet pickle relish
- 1 teaspoon onion powder
- 1 teaspoon Tabasco sauce
- Salt and freshly ground pepper
- Halved radishes and celery sticks, for serving
How to Make Perfect Polenta
By lorik
Bring water and salt to a boil in a large saucepan; pour polenta slowly into boiling water, whisking constantly unt...
- 4 cups water
- 1 teaspoon fine salt
- 1 cup polenta
- 3 tablespoons butter, divided
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
Roast Chicken Breasts with Rosemary-Lemon Brown Butter
By lorik
Position a rack in the center of the oven and heat the oven to 400°F
- 4 bone-in skin-on split chicken breasts (about 1-3/4 lb.)
- Kosher salt and pepper
- 1 Tbs. vegetable oil
- 2 oz. (4 Tbs.) unsalted butter
- 1 Tbs. chopped fresh rosemary
- 1-1/2 tsp. fresh lemon juice
- Lemon wedges, for serving
Strawberry-Lemon Refrigerator Jam
By lorik
Wash, stem and chop the strawberries
- 1 lb Strawberries
- 1 cup granulated sugar
- Grated zest and juice of 1/2 lemon
- pinch of salt
ATK's Best Baked Potatoes
By lorik
Open up the potatoes immediately after removal from the oven in step 3 so steam can escape
- 4 (7- to 9-ounce) russet potatoes, unpeeled, each lightly pricked with fork in 6 places
- 1 tablespoon vegetable oil
Potatoes a la Lyonnaise
By lorik
1. Preheat the oven to 350° F
- 2 pounds new potatoes, peeled
- 11 tablespoons unsalted butter
- Fine sea salt and freshly ground black pepper
- 2 onions, thinly sliced
- A bunch of fresh parsley, leaves removed and finely chopped
Corn Cob Pops
By lorik
INSERT pointed end of wooden kabob stick into cut end of each corn piece
- 6 ears corn on the cob, cut crosswise in half
- 1/3 cup KRAFT Zesty Italian Dressing
- 2/3 cup fresh cilantro
- 2 Tbsp. chopped red onions
- 1 small jalapeño pepper, cut lengthwise in half, seeded
CC Grilled Potato Hobo Packs
By lorik
To keep the packs from tearing, use heavy-duty aluminum foil or two layers of regular foil
- 2 pounds Yukon Gold potatoes (about 3 large), scrubbed
- 1 tablespoon olive oil
- 2 garlic cloves, peeled and chopped
- 1 teaspoon minced fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Potato Galette
By lorik
In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) ...
- Variation from The Kitchn:
- 2 1/2 pounds (5-6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick (see note)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons chopped fresh rosemary leaves (optional)
- Serves 6
- 1/4 cup olive oil, divided
- 1 large leek, white and light green parts only, cut into 1/4-inch-thick rounds
- 1 garlic clove, minced
- Kosher salt
- Juice of 1/4 lemon
- Freshly ground black pepper
- Freshly ground nutmeg
- 1 1/2 pounds russet potatoes or other all-purpose potatoes, scrubbed