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Recipes
Fig Compote
By lorik
Add all ingredients to a small saucepan and heat over medium heat, stirring until figs are softened and all ingredi...
- 1 cup halved dried figs
- 2 cups water
- 1/2 cup brandy
- 1/2 cup sugar
Ham, Gruyère, and Caramelized Onion Galette with a Fried Egg
By lorik
Makes 1 galette In a large bowl, whisk together the flours and salt
- For Dough:
- 2/3 cup rye flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon fine grain sea salt
- 1 cup unsalted butter, cold and cut into chunks
- Up to 2/3 cups dark beer, cold
- For Filling:
- 1 medium or large onion, sliced
- Salt and pepper, to season and sprinkle
- 1 tablespoon balsamic vinegar
- 1 tablespoon grainy mustard
- 3/4 cup Gruyère, shredded
- 1/2 cup ham steak, diced
- splashes olive oil
- 1 tablespoon butter
- 1 large egg
A Trio of Cheese Balls
By lorik
Goat Cheese Ball: Heat a medium skillet over medium heat
- Goat Cheese Ball with Chives, Cucumber, and Caramelized Shallot:
- Coating:
- 2 tablespoons poppy seeds
- 2 tablespoons sesame seeds
- 1 teaspoon caraway seeds
- 1 teaspoon Maldon salt or flaky fleur de sel
- 1/2 teaspoon freshly cracked black pepper
- Cheese Ball:
- 2 teaspoons olive oil
- 4 large shallots, thinly sliced
- 4 ounces (1/2 standard package) cream cheese, softened
- 6 ounces goat cheese, softened
- 2 tablespoons minced chives
- 1/2 medium cucumber, peeled, seeded, and diced (about 1/2 cup diced)
- Salt and pepper
- Blue Cheese Ball with Candied Almonds:
- Candied Nut Coating:
- 2 tablespoons water
- 3 tablespoons granulated sugar
- 1 tablespoon packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 sprigs thyme, leaves only, plus additional for garnish
- 1/2 cup blanched sliced almonds, toasted*
- 1/2 cup finely chopped walnuts, toasted*
- Cheese Ball:
- 1/3 pound creamy, soft blue cheese, softened (we used St. Agur, but other good options are Fourme D'Ambert, Cashel Blue, or Roaring 40's)
- 4 ounces (1/2 standard package) cream cheese, softened
- Honey, for drizzling
- Salt and pepper
- Cheddar and Olive Cheese Ball with Dijon, Lemon, and Dill:
- Coating:
- 1/2 cup (packed) dill fronds, finely chopped
- Cheese Ball:
- 1/4 pound sharp cheddar cheese (preferably English farmhouse), finely grated and at room temperature
- 4 ounces (1/2 standard package) cream cheese, softened
- 1 cup pitted green olives, preferably nyon, picholine, or arbequina, roughly chopped
- 1 tablespoon finely grated lemon zest
- large pinch cayenne pepper
- 1 teaspoon dijon mustard
- Salt and pepper
- Havarti, Parsley, and Garlic Cheese Ball:
- 6 ounces of Havarti cheese
- 4 ounces (half a package) full-fat cream cheese
- 4 cloves of garlic, peeled and trimmed
- 1/4 cup flat-leaf parsley
- 1 teaspoon horseradish (optional)
- Salt and pepper, to taste
- 1/2 cup toasted pine nuts
Flank Steak Italiano
By lorik
Lay steak flat. With a sharp knife, cut a deep long slit in the center of a long edge, making a pocket almost as b...
- 1 1/2 lbs flank or flat iron steak
- 1 tsp dry basil
- 1 small white onion, thinly sliced
- 1 6oz package of dry salami
- 6 oz sliced provolone cheese
Creamed Potatoes and Spring Onions
By lorik
For best results, look for potatoes with a uniform 2- to 2-1/2-inch diameter
- 2 lb. Yukon Gold potatoes
- Kosher salt
- 12 spring onions or 24 scallions (about 13 oz.), trimmed, greens thinly sliced
- 2 Tbs. unsalted butter
- 3 Tbs. all-purpose flour
- 1/4 cup dry white wine (optional)
- 3/4 cup heavy cream
- Freshly ground white pepper
Lucky Peach's Odd Flavor Sauce
By lorik
Combine the soy sauce, tahini (or nut butter), vinegar, sesame oil, sugar, and salt in a small heatproof bowl a...
- Makes about 1/2 cup
- 3 tablespoons soy sauce
- 2 tablespoons tahini, almond butter, or peanut butter
- 1 tablespoon Chinkiang vinegar (Chinese black rice vinegar) or red wine vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 2 teaspoons kosher salt
- 3 tablespoons neutral oil (like canola, vegetable, or grapeseed)
- 1 small scallion, finely chopped (about 1 tablespoon)
- 1 tablespoon minced fresh ginger
- 1 large garlic clove, finely chopped (about 1 tablespoon)
- 1/2 teaspoon chili flakes (or more to taste)
- 1/2 teaspoon crushed Sichuan peppercorns
Strip Steak with Balsamic Cream Sauce
By lorik
1. Pat steaks dry with paper towels and season with salt and pepper
- 3 strip steaks (10 to 12 ounces each), about 1 inch thick
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 shallot, minced
- 1/4 cup balsamic vinegar
- 1/3 cup heavy cream
- 2 tablespoons finely chopped fresh chives
Risi e Bisi
By lorik
1. In a pot, heat the stock to simmering
- Variation from 177 Milk Street:
- 64 ounces 64 ounces chicken stock
- 2 teaspoons 2 teaspoons olive oil
- 1 1 yellow onion, diced
- 100 grams 100 grams pancetta, diced
- 1 teaspoon 1 teaspoon fennel seed
- 400 grams 400 grams risotto rice (preferable vialone nano)
- 120 grams 120 grams shelled fresh peas
- Salt and pepper
- 50 grams 50 grams soft butter
- 50 grams 50 grams grated Parmesan, plus more for serving
- 6 cups 6 cups low-sodium chicken broth
- 2 sprigs 2 sprigs fresh thyme
- 1 2-ounce piece 1 2-ounce piece Parmesan cheese rind
- Kosher salt
- 2 tablespoons 2 tablespoons salted butter, divided
- 3 ounces 3 ounces pancetta, cut into 1-inch pieces (1/2 cup)
- 3/4 cup 3/4 cup finely chopped shallot (2 to 3 shallots)
- 2 2 garlic cloves, thinly sliced
- 1 1/2 cups 1 1/2 cups Arborio rice
- 2 cups 2 cups (10 ounces) frozen baby peas, thawed
- Ground black pepper
- 3 ounces 3 ounces (1 1/2 cups) finely grated Parmesan cheese, plus extra to serve
- 2 tablespoons 2 tablespoons lemon juice, or to taste
Korean-Style Chicken Wraps
By lorik
Light a grill. In a medium bowl, combine 1/4 cup of hoisin sauce with the soy sauce, honey, grated ginger, minced g...
- Hoisin sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon Asian chili-garlic sauce
- 1 teaspoon Asian sesame oil
- Salt and freshly ground pepper
- 3 pounds skinless, boneless chicken thighs, trimmed of visible fat
- Vegetable oil, for brushing
- 1 head green leaf lettuce, separated into leaves
- 1 small cucumber, peeled and cut into 2-inch matchsticks
- 3 scallions, cut into 2-inch matchsticks
- Lime wedges, for serving
Roasted Cauliflower Tacos
By lorik
Make the pickled red cabbage: Place the vinegar, water, sugar, and salt in a medium saucepan
- For the pickled red cabbage:
- Serves 4 to 6
- 1 cup distilled white vinegar
- 1 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/4 small head red cabbage, cored and shredded
- For the cauliflower:
- 1 medium head cauliflower (about 2 1/2 pounds)
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon unsalted garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the tacos:
- 2 medium avocados, halved and pitted
- 1/2 cup plain Greek yogurt
- 1/2 cup chopped fresh cilantro, divided
- Finely grated zest of 1/2 medium lime
- Juice of 1/2 medium lime
- 8 to 12 small corn tortillas, warmed