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Recipes
Potato, Pastrami, and Gruyere Knishes
By lorik
1. FOR THE FILLING: Combine potatoes and 1 tablespoon salt in Dutch oven and cover with water by 1 inch
- FILLING:
- 2 1/4 pounds russet potatoes, peeled and cut into 1-inch pieces
- Salt and pepper
- 4 ounces Gruyère cheese, shredded (1 cup)
- 4 ounces sliced deli pastrami, chopped
- 2 tablespoons yellow mustard
- 1 teaspoon crushed caraway seeds
- 1/2 teaspoon dried dill
- 1 tablespoon olive oil
- 3 onions, chopped fine
- DOUGH:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 cup olive oil
- 1/2 cup water
- 1 large egg, plus 1 large egg beaten with 1 tablespoon water
- 1 teaspoon salt
- Potato and onion variation from Food 52:
- For the dough:
- 2 1/4 cups all-purpose flour, plus more for rolling out the dough
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 large egg, lightly beaten
- 8 tablespoons unsalted butter, melted and cooled
- 1 teaspoon distilled white vinegar
- 1/2 cup lukewarm water
- For the filling & the everything bagel topping:
- 4 tablespoons unsalted butter
- 2 large white or yellow onions, thinly sliced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon granulated sugar
- 2 medium leeks, whites only, trimmed, cleaned, and thinly sliced
- 1/4 cup water, plus one teaspoon
- 1 pound Yukon gold potatoes, peeled
- 6 ounces all-natural cream cheese
- 1 bunch fresh chives, minced (about 1/4 cup)
- 1/4 cup Parmigiano-Reggiano cheese, finely grated (optional)
- 1 1/2 teaspoons white or black sesame seeds
- 1 teaspoon poppy seeds
- 1 teaspoon caraway seeds
- 1 tablespoon dried onion flakes
- 1 large egg, beaten
Dukkah
By lorik
Makes 1 cup. Use immediately, or will keep for 2 weeks
- 1/4 cup hazelnuts, toasted
- 3 tablespoons sesame seeds, toasted
- 3 tablespoons coriander seeds, toasted
- 2 tablespoons pistachios, toasted
- 2 tablespoons cashews, toasted
- 1 tablespoon cumin seeds, toasted
- 1/2 tablespoon fennel seeds, toasted
- 1 teaspoon kosher salt
- 1/2 teaspoon dried mint
- 1/4 teaspoon sugar
- Pinch red pepper flakes
Smoky Bourbon Chicken
By lorik
Use a bourbon you’d be happy drinking
- 1 1/4 cups bourbon
- 1 1/4 cups soy sauce
- 1/2 cup packed brown sugar
- 1 shallot, minced
- 4 garlic cloves, minced
- 2 teaspoons pepper
- 2 (3 1/2- to 4-pound) whole chickens, giblets discarded
- 1 cup wood chips
- 4 (12-inch) wooden skewers
Maple-Glazed Carrots
By lorik
In a deep skillet, combine the carrots and chicken stock and season with salt and pepper
- 1 1/2 pounds trimmed baby carrots, preferably heirloom
- 2 cups chicken stock
- Kosher salt
- Freshly ground pepper
- 1/2 cup pure maple syrup
- 1 anchovy fillet, drained and chopped
- 2 tablespoons unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chopped dill
Pretzel Crusted Chicken Breast with Cheddar Mustard Sauce
By lorik
Preheat a large non stick skillet with ¼ inch of vegetable oil over medium heat
- 4 small, boneless, skinless chicken breasts
- 1 5 ounce bag of salted pretzels
- 1 tablespoon thyme
- Salt and pepper
- 2 eggs
- Vegetable oil, for frying
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- ¾ pound (2 ½ cups) sharp yellow cheddar cheese, shredded
- 2 heaping tablespoons spicy brown mustard
Omelet with Fine Herbs
By lorik
With few ingredients, the simplicity of this dish means the technique is what makes an exceptional omelet
- 3 eggs, lightly beaten, room temperature
- 1 teaspoon tepid water
- 1/2 teaspoon kosher salt
- Hot sauce, to taste
- Worcestershire sauce, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon washed, dried and chopped parsley leaves
- 1 small bunch chives, minced
- 1 tablespoon washed, dried and chopped tarragon leaves
- Buttered toast slices
- 6-inch nonstick skillet
Slow-Cooker Beef Curry
By lorik
Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon sal...
- 2 1/2 pounds cubed beef stew meat
- 1 pound small red-skinned potatoes, quartered
- 2 tablespoons Madras curry powder
- 1 1/4 teaspoons ground cumin
- 2 tablespoons finely chopped peeled ginger
- 2 large cloves garlic, grated
- Kosher salt and freshly ground pepper
- 5 slices naan bread
- 2 15 -ounce cans diced fire-roasted tomatoes
- 1 1/4 cups fresh cilantro
- 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar
Bacon Candy
By lorik
Preheat the oven to 400°
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons chile powder
- 20 slices of thick-cut bacon (1 1/2 pounds)
Sauce Base for Steak Sauces
By lorik
The sauce base recipe yields more than called for in the steak recipe; leftovers can be refrigerated for up to 3 da...
- Base:
- 1 small onion, peeled and cut into rough 1/2-inch pieces
- 1 small carrot, peeled and cut into rough 1/2-inch pieces
- 8 ounces cremini mushrooms, stems trimmed and caps wipes clean and halved
- 2 medium garlic cloves, peeled
- 1 tablespoon vegetable oil
- 8 ounces 85 percent lean ground beef
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth (see note)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 packages (5 teaspoons) unflavored powdered gelatin
- Herb Sauce:
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 cup white wine
- 1/4 cup Sauce Base (1/2 recipe, see related content)
- 1/4 teaspoon white wine vinegar
- 1 1/2 teaspoons minced fresh chives
- 1 1/2 teaspoons minced fresh parsley leaves
- 1 teaspoon minced fresh tarragon leaves
- 1 tablespoon unsalted butter
- Table salt and ground black pepper
- Brandy and Green Peppercorn Sauce:
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 cup brandy
- 1/4 cup Sauce Base (1/2 recipe, see related content)
- 1/4 teaspoon red wine vinegar
- 1/4 cup heavy cream
- 2 tablespoons green peppercorns, rinsed
- 1/4 teaspoon chopped fresh thyme
- Table salt and ground black pepper
- Port Sauce:
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 cup ruby port
- 1/4 cup Sauce Base (1/2 recipe, see related content)
- 1/4 teaspoon balsamic vinegar
- 1/4 teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter
- Table salt and ground black pepper
Japanese Grilled Chicken Meatballs (Tsukune)
By lorik
In a medium saucepan, bring the soy sauce, mirin, and sugar to a boil
- 1 cup soy sauce, preferably Japanese
- 1 cup mirin
- 1 ⁄4 cup sugar
- 2 tbsp. mizuame (Japanese sugar candy)
- 2 lb. ground chicken
- 2 tsp. kosher salt
- 1 1⁄2 tsp. freshly ground black pepper
- 1 bunch scallions, trimmed and minced
- vegetable oil, for greasing