Lorik's profile page
Recipes
Chana Masala
By lorik
Puree ginger, 1 tsp. garam masala, turmeric, garlic, and 3 tbsp
- 2 tbsp. minced ginger
- 3 tsp. garam masala
- 2 tsp. ground turmeric
- 8 cloves garlic, chopped
- 1 ⁄4 cup canola oil
- 2 tsp. coriander seeds
- 1 tsp. cumin seeds
- 3 green cardamom pods
- 2 chiles de arbol, stemmed
- 1 stick cinnamon
- 2 large yellow onions, chopped
- 1 (15-oz.) can whole peeled tomatoes in juice, crushed
- 2 tbsp. Asian tamarind concentrate
- 3 (15-oz.) cans chickpeas
- 2 tbsp. fresh lemon juice
- 1 ⁄4 tsp. amchoor (green mango powder, optional)
- Kosher salt, to taste
- Cilantro and hot sauce, to garnish
- Cooked rice, for serving
Spiced Cranberries
By lorik
Serves 4 to 6
- 12-ounce bag of cranberries, bruised ones discarded, rinsed and drained
- 1/2 cup honey
- 1 tablespoon brown sugar
- 2 - to 3-inch cinnamon stick
- 4 green cardamom pods
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- Zest from 1 orange, about 1 tablespoon
- 2 tablespoons finely chopped candied ginger
- 1 tablespoon Grand Marnier, optional
Rigatoni with Beef and Onion Ragu
By lorik
If marjoram is unavailable, substitute an equal amount of oregano
- 1 (1- to 1 1/4-pound) boneless beef chuck-eye roast, cut into 4 pieces and trimmed of large pieces of fat
- Kosher salt and pepper
- 2 ounces pancetta, cut into 1/2-inch pieces
- 2 ounces salami, cut into 1/2-inch pieces
- 1 small carrot, peeled and cut into 1/2-inch pieces
- 1 small celery rib, cut into 1/2-inch pieces
- 2 1/2 pounds onions, halved and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 cup dry white wine
- 2 tablespoons minced fresh marjoram
- 1 pound rigatoni
- 1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Cipollini Onion Hummus
By lorik
Heat 2 tablespoons olive oil in a skillet set over medium heat
- 1 ⁄3 cup plus 2 Tbs olive oil, divided
- 3 small cipollini onions (about half a pound), thinly sliced or chopped
- 1 15-oz can chickpeas, rinsed and drained
- juice of 1 lemon (approx 1⁄4 cup)
- 1 clove garlic, roughly chopped
- 4 tbsp. tahini
- 1 ⁄2 tsp. salt
Fried Potatoes and Sausage Skillet
By lorik
Place the potatoes in a large saucepan, cover by 1 inch with cold water, and add 1/4 teaspoon of the salt
- 1 pound Yukon gold potatoes, cut into 1-inch chunks
- 3/4 teaspoon kosher salt, divided
- 2 tablespoons olive oil, divided
- 1 pound uncooked pork sausage, casings removed
- 1 medium red bell pepper, cored, seeded, and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon red pepper flakes
- Juice from 1 medium lemon
- Fresh parsley leaves
Herb-Roasted Pork Subs with Garlicky Spinach
By lorik
Preheat the oven to 300°
- 12 garlic cloves, thinly sliced
- 1 1/2 teaspoons chopped rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1 teaspoon crushed red pepper
- 1 tablespoon kosher salt
- 1/4 cup extra-virgin olive oil
- One 4-pound boneless pork shoulder roast
- 2 tablespoons extra-virgin olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon crushed red pepper
- 20 ounces baby spinach
- Salt
- 8 hero rolls, split
- 3/4 pound sliced provolone
- 1 cup jarred Peppadew peppers or sweet pickled Italian cherry peppers, chopped
Flank Steak with Shallot-Mustard Sauce
By lorik
1. Pat steak dry with paper towels and season with salt and pepper
- 1 flank steak (about 1 1/2 pounds)
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 shallots, peeled and sliced thin
- 1/2 cup red wine
- 3/4 cup low-sodium chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon coarse-grain mustard (see Test Kitchen Discoveries)
- 1 tablespoon finely chopped fresh parsley
Curry Puffs
By lorik
These can be made in advance
- Crust:
- 3 tbsp vegetable oil
- 1 tbsp ghee
- 10 fresh curry leaves
- 4 tbsp masala curry powder
- ½ c water
- salt to taste
- 1 ½ tsp salt
- 1 ½ c cold water
- 6 c all-purpose flour
- 1 ¼ c ghee, melted*
- For Frying:
- 1 ½ c vegetable or canola oil
ATK Breakfast Sandwiches
By lorik
All American Sandwich: 1. Adjust oven rack 5 inches from broiler element and heat broiler
- All American Sandwich:
- 4 English muffins, split
- 3 tablespoons unsalted butter, softened
- 1/4 cup mayonnaise
- 1 tablespoon ketchup
- 4 large eggs
- Salt and pepper
- 8 ounces bulk breakfast sausage
- 4 slices deli American cheese (4 ounces)
- 1 1/2 ounces (1 1/2 cups) baby spinach
- 4 thin tomato slices
- Bacon and Cheddar Sandwiches:
- 4 English muffins, split
- 3 tablespoons unsalted butter, softened
- 1/4 cup mayonnaise
- 1 teaspoon hot sauce
- 4 large eggs
- Salt and pepper
- 6 slices bacon
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1 1/2 ounces (1 1/2 cups) baby spinach
- 4 thin tomato slices
- Ham and Gruyere Breakfast Sandwiches:
- 4 English muffins, split
- 3 tablespoons unsalted butter, softened
- 1/4 cup mayonnaise
- 2 teaspoons Dijon mustard
- 4 large eggs
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 thin slices deli Black Forest ham (4 ounces)
- 4 ounces Gruyère cheese, shredded (1 cup)
- 1 1/2 ounces (1 1/2 cups) baby arugula
- 4 thin tomato slices
Smoky Pork Burgers with Grilled Sweet Onion
By lorik
Having a BBQ this weekend? Satisfy the family and friends with these Smoky Pork Burgers with Grilled Sweet Onion
- 1-1/2 lb. ground pork
- 1/4 cup chopped fresh parsley
- 1 teaspoon smoked paprika
- Kosher salt
- Vegetable oil for the pan
- 1 small sweet onion, cut crosswise into 4 thick slices
- 2 large cloves garlic, mashed to a paste with 1/2 teaspoon kosher salt
- 1/4 cup mayonnaise
- 4 rolls, split and toasted
- 4 romaine leaves (optional)