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Recipes
Prune, Peppercorn and Fresh Herb-Rubbed Roast Beef
By lorik
In a food processor, blend the prunes, soy sauce, ketchup, salt, peppercorns, rosemary, thyme and anchovies until s...
- Sauce:
- 8 ounces pitted prunes (about 1 1/2 cups)
- 1/2 cup soy sauce
- 1/4 cup ketchup
- 3 tablespoons kosher salt
- 2 tablespoons black peppercorns
- 2 tablespoons coarsely chopped fresh rosemary
- 2 tablespoons fresh thyme leaves
- 3 anchovy fillets
- 1 five- to six-pound beef eye round roast, trimmed
- Fresh horseradish sauce, to serve (optional)
- 1 cup sour cream
- 1/2 cup freshly grated horseradish root (3-inch piece)
- 2 tablespoons white wine vinegar
- 1 tablespoon water
- 2 teaspoons minced fresh rosemary
- 1 teaspoon kosher salt
Silky Tortilla Soup
By lorik
In a saucepan, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- 1 large white onion, thinly sliced
- 5 garlic cloves, thinly sliced
- Kosher salt
- 1 1/2 pounds plum tomatoes, halved
- 4 chipotle chiles in adobo sauce, seeded and coarsely chopped
- 8 cups chicken stock
- Canola oil, for frying
- 6 corn tortillas, halved and thinly sliced
- 1 stick unsalted butter, diced
- 4 cups shredded chicken, from one 2 1/4-pound rotisserie chicken
- Crumbled queso fresco, dried chile and cilantro leaves, for garnish
Best Roast Carrots with Grilled Halloumi Cheese
By lorik
Serves 6-8
- 2 2 2 pounds young multicolored carrots, scrubbed well and trimmed of greens
- Olive oil
- to to taste
- 2 2 1/2-inch pounds halloumi, cut into 1/2-inch slices
- 1 1 1 tablespoon pomegranate molasses
- 1 1 1 tablespoon date molasses
- 1/4 1/4 1/4 cup shelled pistachios, lightly roasted
- 1 1 1 cup mixed herbs (such as Italian parsley, mint and dill), leaves only
Green Pea Samosas (Hare Mutter Ki Samosa)
By lorik
Heat the 1 tablespoon of oil in a medium skillet
- 1 tablespoon canola oil, plus more for frying
- 1/4 teaspoon cumin seeds
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced seeded jalapeño
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 pound frozen green peas, thawed
- 1/2 cup water
- 1 tablespoon chopped cilantro
- 1 teaspoon pomegranate molasses (optional)
- Salt
- 8 frozen empanada wrappers, thawed
- Prepared cilantro chutney and tamarind chutney, for serving
Holiday Strip Roast with Salsa Verde
By lorik
1. Pat roast dry with paper towels
- For Salsa Verde:
- Serves 8-10
- 1 (5- to 6-pound) boneless top loin roast, fat trimmed to 1/4 inch
- 2 tablespoons peppercorns
- 1 tablespoon coriander seeds
- 1 tablespoon yellow mustard seeds
- 3 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon red pepper flakes
- Mince the garlic before processing it, or it won’t break down enough. This sauce can be prepared up to two days in advance and refrigerated. Before serving, bring it to room temperature and stir to recombine. Serve with Holiday Strip Roast.
- 2 slices hearty white sandwich bread, torn into 1-inch pieces
- 1 cup extra-virgin olive oil
- 1/4 cup lemon juice (2 lemons)
- 4 cups fresh parsley leaves
- 1/4 cup capers, rinsed
- 4 anchovy fillets, rinsed
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
Easy Texas Brisket
By lorik
In a small bowl, combine the first seven ingredients
- 2 Tablespoons packed brown sugar
- 1 Tablespoon salt
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 1 Tablespoon ground mustard
- 1 Tablespoon smoked paprika
- 1 Tablespoon pepper
- 2 beef briskets, 3 1/2 lbs each
- 1 10 oz bottle Heinz 57 steak sauce
- 1/2 cup liquid smoke
- 1/4 cup Worcestershire sauce
Corn, Spring Onion, and Ricotta Tart
By lorik
Start with the pastry: Place flour, polenta, butter, and salt into a food processor and pulse until the butter ...
- Tart Shell:
- 115 grams (1 cup) sifted plain flour
- 115 grams (3/4 cup) uncooked polenta
- 115 grams (1/2 cup) butter, plus extra for greasing
- 1 egg
- pinch sea salt
- 1 tablespoon ice water
- Filling:
- 3 ears of corn
- 4 eggs
- 3 spring onions, thinly sliced
- 100 grams (scant 1/2 cup) fresh ricotta
- 1/4 cup double cream or heavy cream
- few big pinches of salt
- Freshly-ground pepper
Sour Cream Potatoes
By lorik
Place potatoes in a large saucepan and cover with water
- 10 medium red potatoes, peeled and quartered
- 1 package (8 ounces) cream cheese, cubed
- 1 cup (8 ounces) sour cream
- 1/4 cup 2% milk
- 2 tablespoons butter, divided
- 1 tablespoon dried parsley flakes
- 1-1/4 teaspoons garlic salt
- 1/4 teaspoon paprika
Maple Pot de Crème with Bourbon Cream
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Maple Pot de Crème:
- 4 large egg yolks
- 2 tablespoons packed light brown sugar
- 1/2 vanilla bean, split lengthwise, seeds scraped and reserved
- 1/3 cup maple syrup
- 1/4 teaspoon salt
- 1 1/2 cups heavy cream
- For the Bourbon Cream:
- 1/4 cup heavy cream
- 1 teaspoon bourbon
- For Assembly:
- Cocoa powder, for dusting
- Flaky Sea Salt (such as Maldon)
Green Salad with Broiled Goat Cheese
By lorik
Place the salad in a large bowl, sprinkle with salt and pepper mix well
- 1 small log of fresh Goat cheese (about 1Lb.)
- 6 slices of bread, (from a baguette about 2 1/2 inches in diameter and 1 inch. thick).
- 12 oz. of mixed salad greens
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 Tablespoon Extra Virgin olive oil
- 2 1/2 Tablespoon Balsamic Vinegar