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Recipes
Curried Coconut Lentil Shakshuka
By lorik
Have eggs at room temperature before cracking into the shakshuka for even cooking results
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 2 small garlic cloves, minced
- 1 tablespoon curry powder, or to taste (a salt-free mild or maharajah-style curry recommended)
- 1 28-ounce can whole tomatoes (or a 26.5-ounce box of chopped tomatoes--I like the Pomi brand)
- 3/4 cup dried red lentils
- 1/2 cup full-fat coconut milk, well-stirred
- 1/3 cup water, plus more as needed
- Pinch or two of red chile flakes, optional
- 1 teaspoon red wine vinegar, or to taste
- 6 eggs at room temperature
- For serving: chopped cilantro; warm naan (or flatbread or pita)
Garlic Confit
By lorik
Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy
- Variation from 177 Milk Street:
- 6 heads 6 heads of garlic, cloves peeled (2 cups)
- 6 6 thyme sprigs
- 3 small 3 small bay leaves
- 3 3 dried red chiles, such as chiles de arbol
- 2 cups 2 cups pure olive oil
- inutes. Transfer to an air-tight container and refrigerate for up to one week.
Chicken Tetrazzini for 2
By lorik
You can use a rasp-style grater to mince the garlic and grate the lemon zest
- 1 slice hearty white sandwich bread, torn into pieces
- 1 tablespoon chopped fresh parsley
- 1 small garlic clove, minced
- 1/2 teaspoon grated lemon zest
- Salt and pepper
- 1 tablespoon unsalted butter, melted, plus 1 tablespoon unsalted butter
- 7 ounces white mushrooms, trimmed and sliced thin
- 1/2 cup finely chopped onion
- 2 1/4 cups chicken broth
- 1/2 cup heavy cream
- 4 ounces spaghetti, broken into thirds
- 1 teaspoon minced fresh thyme
- 2 ounces Gruyère cheese, shredded (1/2 cup)
- 1/2 cup frozen peas
- 1 tablespoon dry sherry
- 1 1/2 cups shredded rotisserie chicken
Bourbon Balls
By lorik
Either Dutch-processed or natural cocoa powder can be used in this recipe
- 2 1/2 cups (6 ounces) vanilla wafers
- 1 cup pecans, toasted
- 1/2 cup (2 ounces) confectioners' sugar
- 6 tablespoons bourbon
- 3 tablespoons light corn syrup
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/2 cup (3 1/2 ounces) granulated sugar
Italian Baked Ham, Cheese, and Rice Recipe
By lorik
Heat the oven to 375°. Grease a 9-inch springform pan with the butter, applying a thick layer on the bottom, and d...
- 2 tbsp. unsalted butter
- 1 ⁄4 cup plain bread crumbs
- 3 tbsp. olive oil
- 1 large shallot, minced
- 1 ⁄4 tsp. saffron threads, crushed
- 2 cups arborio rice
- 3 cups chicken stock
- 1 ⁄2 cup finely grated Parmigiano-Reggiano
- 2 large eggs
- Kosher salt and freshly ground black pepper, to taste
- 6 oz. thinly shaved cooked ham
- 6 oz. thinly sliced fresh mozzarella
Steak Tacos
By lorik
1. FOR THE HERB PASTE: Pulse cilantro, garlic, scallions, jalapeño, and cumin in food processor until finely chop...
- Herb Paste:
- 1/2 cup packed fresh cilantro leaves
- 3 medium garlic cloves , roughly chopped
- 3 medium scallions , roughly chopped (about 1/3 cup)
- 1 medium jalapeño chile , stemmed and roughly chopped (see note)
- 1/2 teaspoon ground cumin
- 1/4 cup vegetable oil
- 1 tablespoon fresh lime juice
- Steak:
- 1 flank steak (1 1/2 to 1 3/4 pounds), trimmed of excess fat and cut lengthwise (with grain) into 4 equal pieces (see below)
- 1 tablespoon kosher salt or 1 1/2 teaspoons table salt
- 1/2 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Tacos:
- 12 (6-inch) corn tortillas , warmed (see note)
- Fresh cilantro leaves
- Minced white or red onion
- Lime wedges
Reduced-Fat Macaroni and Cheese After Dark
By lorik
This grown-up variation uses a small amount of blue cheese—perfect for when the kids have gone to bed
- Bread Crumb Topping:
- 1/3 cup plain bread crumbs
- 1 tablespoon unsalted butter, melted
- Macaroni and Cheese:
- 1/2 cup shredded reduced-fat sharp cheddar cheese (3 ounces)
- 1/3 cup crumbled blue cheese
- 1/2 cup part-skim ricotta cheese
- 1 tablespoon table salt plus an additional 1/2 teaspoon
- 1/2 pound elbow macaroni
- 1 tablespoon unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 1 teaspoon powdered mustard
- 2 1/2 cups skim milk
- 1/2 teaspoon Tabasco sauce (optional)
Sweet Potato Chess Pie
By lorik
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine
- For the crust:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 4 tablespoons cold vegetable shortening
- 6 tablespoons cold unsalted butter, cut into small pieces
- 1 tablespoon apple cider vinegar
- For the filling:
- 2 medium sweet potatoes (about 1 pound)
- 1 1/4 cups granulated sugar
- 1/4 cup packed light brown sugar
- 2 tablespoons fine cornmeal
- 1/2 teaspoon salt
- 4 large eggs
- 6 tablespoons unsalted butter, melted and cooled
- 1/2 cup buttermilk
- Finely grated zest and juice of 1 lemon (preferably Meyer lemon)
- 1 teaspoon pure vanilla extract
Glazed Meatloaf for 2
By lorik
If using a nonstick skillet larger than 10 inches in diameter, increase the water to ¼ cup in step 5
- Glaze:
- 3 3 3 tablespoons ketchup
- 2 2 2 teaspoons packed light brown sugar
- 1 1 1 teaspoon cider vinegar
- Dash Dash hot sauce
- Meatloaf:
- 10 10 10 saltines
- 1/3 1/3 1/3 cup whole milk
- 4 4 4 ounces cremini mushrooms, trimmed
- 1 1 1 small onion, chopped
- 1 1 1 tablespoon vegetable oil
- 1 1 1 teaspoon minced fresh thyme
- 1 1 1 garlic clove, minced
- 1 1 1 large egg
- 2 2 2 teaspoons Dijon mustard
- 3/4 3/4 3/4 teaspoon salt
- 1/2 1/2 1/2 teaspoon pepper
- 1 1 90-percent pound 90-percent lean ground beef
Taralli
By lorik
Makes: 32
- 2 2 2 cups (10 ounces) all-purpose flour
- 1 1 1 teaspoon kosher salt or flaky sea salt
- 1 1 1 tablespoon fresh thyme or lemon thyme leaves
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 1/2 1/2 1/2 teaspoon Aleppo pepper
- 1 1 1 tablespoon Dijon mustard
- 1/2 1/2 1 cup minus 1 tablespoon dry white wine
- 1/2 1/2 1/2 cup extra virgin olive oil