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Recipes
Caramel Panna Cotta with Balsamic Blackberry Compote
By lorik
Put cold water in small bowl; sprinkle gelatin over it
- Panna Cottas:
- 1/4 cup cold water
- 1 Tbsp unflavored gelatin granules
- 3/4 cup caramel sauce
- 1/4 tsp salt
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 1 Tbsp vanilla extract
- Compote:
- 3 cups blackberries, thawed if frozen
- 3 Tbsp sugar
- 2 tsp corn starch mixed with 1 Tbsp cold water
- 1/4 tsp cinnamon
- Pinch ground nutmeg
- 1/2 tsp grated lemon zest
- 1/2 tsp balsamic vinegar
Grandma's Crushed Potatoes with Indian Flavors
By lorik
Preheat the oven to 400°
- 2 pounds fingerling potatoes
- Salt
- 1 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 cup vegetable oil
- 2 tablespoons chopped cilantro
Spiced Lamb Meatballs with Walnut Romesco Sauce
By lorik
Sauce: Preheat oven to 425°
- Sauce:
- 1/2 tablespoon chopped walnuts
- 1 small red bell pepper, halved, seeds removed
- 1 medium tomato, cored
- 1 garlic clove, unpeeled
- 1 tablespoon olive oil
- 1 tablespoon sherry vinegar
- 1/2 teaspoon chipotle chile powder or chili powder
- 1 1/2 teaspoons finely chopped parsley
- 1/2 teaspoon sweet paprika
- Kosher salt, freshly ground pepper
- Meatballs and Assembly:
- 1/2 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 medium onion, chopped
- 1 cup (firmly packed) cilantro leaves with tender stems
- 1 cup (firmly packed) parsley leaves with tender stems
- 2 1/2 teaspoons kosher salt, divided
- 1 large egg yolk
- 1 1/2 teaspoons paprika
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 pound ground lamb
- 2 tablespoons olive oil
Creamy Grits with Goat Cheese and Scallions
By lorik
Make sure to use quick cooking grits, not instant
- Variation from Food52:
- 2 cups water
- 2 cups low sodium chicken broth
- 1 cup quick cooking grits
- 4 oz goat cheese
- 2 Tbsp unsalted butter
- Salt and Tabasco sauce to taste
- Milk
- 1/4 cup minced scallions
- Serves dinner for one, or—if you must share—enough for two as a side dish
- 1/2 cup grits (not instant)
- 1/2 teaspoon salt, plus more to taste
- 1/2 cup milk, plus a few more tablespoons if necessary
- 1/4 cup fresh goat cheese
- 1/4 cup grated parmesan
- Coarsely ground black pepper
Almond Quinoa with Cilantro & Scallions for 2
By lorik
Toast almonds in a small nonstick skillet until golden and fragrant, watching them carefully so they don’t burn
- COMBINE:
- 1 cup water
- 1/2 cup dry quinoa
- STIR IN:
- 2 Tbsp. slivered almonds, toasted
- 2 Tbsp. each chopped fresh cilantro and scallions
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. each kosher salt and black pepper
Scalloped Corn Dressing
By lorik
To stale bread for the dressing, bake the cubes at 200 for 1 hour
- 4 Tbsp unsalted butter
- 1 cup diced celery
- 1 cup diced onion
- 1/2 cup frozen corn kernels
- 1 cup low sodium chicken broth
- 1/2 cup milk
- 1 egg
- 2 cups cubed cornbread, staled
- 2 cups cubed french bread, staled
- 3/4 cup crushed butter crackers (ritz), divided
- 1/4 cup chopped fresh parsley
- 1 1/2 Tbsp chopped fresh sage
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 Tbsp unsalted butter, melted
Grilled Glazed Boneless Skinless Chicken Breasts
By lorik
For a spicier glaze, use the larger amount of Sriracha sauce
- Spicy Hoisin Glaze:
- 1/4 cup salt
- 1/4 cup sugar
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- 2 teaspoons nonfat dry milk powder
- 1/4 teaspoon pepper
- Vegetable oil spray
- 1 recipe glaze (recipe follows)
- 2 tablespoons rice vinegar
- 1 teaspoon cornstarch
- 1/3 cup hoisin sauce
- 2 tablespoons light corn syrup
- 1 - 2 tablespoons Sriracha sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon five-spice powder
Poached Eggs on Toasted Baguette with Goat Cheese, and Black Pepper Vinaigrette
By lorik
courtesy of Bobby Flay
- Black Pepper-Tarragon Vinaigrette:
- Baguette, sliced lengthwise*
- Olive oil, to brush
- Salt and freshly ground black pepper
- 3 ounces fresh goat cheese
- 2 thinly sliced heirloom tomatoes
- 4 large eggs, poached
- 1 cup micro arugula
- Black Pepper-Tarragon Vinaigrette, recipe follows
- Fresh chervil leaves, to garnish
- Cook's Note: Not the super skinny kind of baguette
- 1/4 cup white wine vinegar
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons finely chopped fresh tarragon
- 1/2 teaspoon kosher salt
- 1/2 cup extra-virgin olive oil
- 1 teaspoon honey
- 1/4 teaspoon freshly ground black pepper
Baja-Style Rosemary Chicken Skewers
By lorik
In a large bowl, combine the onion, garlic, chiles, minced rosemary, oregano, lemon juice and olive oil; set aside ...
- 1/2 small white onion, finely chopped
- 3 garlic cloves, minced
- 2 dried chiles de arbol, crumbled (or 1/2 teaspoon crushed red pepper)
- 1 teaspoon minced rosemary
- 1 teaspoon dried Mexican oregano, crumbled
- 1/4 cup fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- Kosher salt
- Pepper
- 8 sturdy 12-inch rosemary sprigs, leaves on bottom half removed
- Lime wedges, for serving
Mayonnaise Cornbread for 2
By lorik
Preheat oven and a small skillet with bacon grease to 450
- 1 Tbsp bacon grease
- 1/4 cup white self rising cornmeal
- 1/4 cup self rising flour
- 2 Tbsp mayonnaise
- 1/2 cup milk
- 1 egg, lightly beaten