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Recipes
Lemon Mousse
By lorik
In a large heat-proof bowl, whisk together the 3 whole eggs, 3 egg yolks, 1 cup sugar, the lemon zest, lemon juice,...
- Sweetened Whipped Cream:
- 3 extra-large whole eggs
- 3 extra-large eggs, separated
- 1 cup plus 2 tablespoons sugar
- 2 teaspoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice (4 lemons)
- Kosher salt
- 1 cup heavy cream
- 1/2 cup good bottled lemon curd, at room temperature
- Sweetened Whipped Cream, recipe follows
- Sliced lemon, for garnish
- 1 cup cold heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon pure vanilla extract
Truffled Corn Soup
By lorik
Cut the corn kernels off the cobs and set aside
- 8 medium fresh ears of corn, husks removed
- 7 cups water
- 2 tablespoons unsalted butter
- 1 medium shallot, minced
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon chopped fresh chives
- Truffle salt
Sweet potato galette with balsamic-caramelized onions and goat cheese
By lorik
Make the pastry: 1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses
- For the pastry:
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 cup (2 3/4 ounces) whole-wheat flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 7 tablespoons ice water
- 1 teaspoon white vinegar
- For the filling:
- 1 lb sweet potato, peeled and cubed
- olive oil for drizzling
- coarse salt and freshly ground black pepper
- 1 large Vidalia onion, thinly sliced in rings
- 2 tablespoons butter
- 4 tablespoons brown sugar
- 6 tablespoons Aged Balsamic Vinegar of Modena
- 1 egg, lightly beaten for egg wash
- 4 ounces crumbled goat cheese
- Fresh minced parsley for garnish
- caramelized onion jam would also work well instead of the vinegar onions.
Barbecued Tofu Sliders
By lorik
1. Cut tofu cake horizontally (slicing parallel to work surface) into 4 rectangles and press
- 1 package (14 ounces) regular tofu, firm or extra-firm, drained
- 1/2 cup barbecue sauce
- 1 tablespoon pure chile powder
- Cooking spray
- 4 rolls, split (optional)
Turkish Meatballs (Kofte)
By lorik
Tip: Don’t use stale bread for the meatballs
- FOR THE MEATBALLS:
- 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL
- 1 MEDIUM SHALLOT, FINELY CHOPPED
- 1 GARLIC CLOVE, GRATED (1 TEASPOON)
- 1/2 TEASPOON GROUND CUMIN
- 1/2 TEASPOON GROUND CINNAMON
- 1/2 TEASPOON DRIED OREGANO
- 1 (8-INCH) PITA BREAD, TORN INTO SMALL PIECES (ABOUT 3 OUNCES)
- 1/4 CUP WHOLE-MILK PLAIN YOGURT
- 1/4 CUP WATER
- 1 CUP PACKED FRESH MINT LEAVES, (1-OUNCE) FINELY CHOPPED
- 1 1/2 POUNDS 90-PERCENT LEAN GROUND BEEF
- 1 1/2 TEASPOONS KOSHER SALT
- 1 TEASPOON GROUND BLACK PEPPER
- FOR THE LIME YOGURT SAUCE:
- 1 CUP PLAIN WHOLE-MILK YOGURT
- 3 TABLESPOONS TAHINI
- 3 TABLESPOONS LIME JUICE
- 1/2 TEASPOON KOSHER SALT
- 1/4 TEASPOON CAYENNE PEPPER
Yellow Cupcakes with Chocolate Ganache
By lorik
These cupcakes are best eaten the day they are made, but unfrosted extras will keep in an airtight container at roo...
- For Cupcakes:
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 cup granulated sugar (7 ounces)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), room temperature
- 1/2 cup sour cream
- 1 large egg, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 teaspoons vanilla extract
- For Frosting:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Freezer Raspberry Sauce Recipe
By lorik
Combine the 3 cups berries, sugar and corn syrup; stir until well mixed
- 3 cups mashed fresh raspberries (mash in layers as for jam)
- 3 cups sugar
- 1 cup light corn syrup
- 1 package (3 ounces) liquid fruit pectin
- 2 tablespoons lemon juice
- 4 cups whole fresh raspberries
Risotto with Sausage and Parsley
By lorik
With the tip of a small, sharp knife, slit open the sausage casings
- 1 1/2 pounds sweet or hot Italian sausage
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 5 to 6 cups chicken stock, ideally homemade
- 1 to 2 tablespoons unsalted butter
- 1 large onion, peeled and diced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup packed and roughly grated Parmesan, plus more for serving
- 1/2 of 1 lemon
- 1/2 cup finely chopped Italian parsley leaves
Classic Tiramisu
By lorik
Make the lady finger syrup
- For the lady finger syrup:
- 1 cup water
- 2 tablespoons granulated sugar
- 1 teaspoon instant espresso
- 1 ounce Kahlua or coffee liqueur
- For the mascarpone zabaglione:
- 6 large egg yolks
- 3/4 cup granulated sugar
- 2 ounces Kahlua or dark rum
- 8 ounces mascarpone cheese
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- To build:
- 7 ounces lady fingers
- Cocoa powder or chocolate shavings, for garnish
- Equipment
- 8 x8-inch baking dish
- Measuring cups and spoons
- Mixing bowls
- 4-quart pot and medium mixing bowl
- Large whisk
- Electric hand or stand mixer
- Offset spatula
Deep Dish Shepherds Pie with Indian Spices
By lorik
Serves 8 to 10
- For the sweet potatoes:
- 6 pounds sweet potatoes, peeled, and cut into large chunks
- 1/2 cup unsweetened canned coconut cream (see Recipe Notes)
- 1/4 cup coconut oil
- For the chicken curry spice mixture:
- 3 large or 6 small dried bay leaves (using those broken pieces is just fine for this!)
- 4 whole cloves
- 2 to 8 dried red chilies, stems and seeds removed (depending upon heat preference)
- 10 whole black peppercorns
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- For the sweet potato spice mixture:
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom, green preferred
- 1/2 teaspoon freshly ground white pepper
- 1/4 teaspoon ground cloves
- 6 to 8 scrapes nutmeg (see Recipe Notes)
- For the chicken curry:
- 4 tablespoon coconut oil
- 2 large sweet onions, peeled and finely chopped (about 3 cups)
- 1 (2-inch) piece fresh ginger, peeled and grated
- 4 cloves garlic, peeled and grated, any green centers discarded
- 2 1/2 pounds boneless, skinless chicken thighs, cut into to 2- to 2 1/2-inch pieces
- 1 1/2 teaspoons kosher salt
- 1 (14-ounce) can unsweetened coconut milk (see Recipe Notes)
- 1/4 cup cashew butter
- 2 tablespoons dark brown sugar
- 1 (14.5-ounce) can chopped tomatoes
- 1 pound frozen spinach, defrosted and squeezed, or 2 pounds fresh spinach, leaves only, sautéed and squeezed (1 cup cooked, squeezed, and packed)
- 1 cup baby green peas, fresh or frozen and defrosted
- 1 small bunch fresh cilantro, leaves and stems finely chopped