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Recipes
Chickpea Casserole with Lemon, Herbs and Shallots
By lorik
Serves 6-8
- Three 15-ounce cans chickpeas, drained, or 5 cups cooked chickpeas
- 1 cup cooked brown rice
- 4 large shallots, minced or grated
- 2 cloves garlic, minced
- Juice and zest of 1 lemon
- Salt and freshly ground black pepper
- 2 large eggs, beaten
- 1 cup cottage cheese (ideally the small curd variety of cottage cheese)
- 3/4 cup plain yogurt (ideally full-fat yogurt, and not Greek yogurt; it has too little moisture)
- 1 cup grated Parmesan cheese, divided
- 1/2 cup fresh flat-leaf parsley
- 2 stalks fresh rosemary (leaves only)
- 2/3 cup dried bread crumbs
- Olive oil
Fresh Mexican Cheese
By lorik
Makes 1 Pound
- Fresh Cheese in Roasted Tomatillo Salsa:
- 1 gallon whole or 2% milk—preferably from a small local dairy with grassfed cows; the richer the flavor, the better the cheese
- 2 cups buttermilk
- 1 teaspoon citric acid (aka sour salt)* OR 1 cup fresh lime juice
- 1 teaspoon salt (pure fine-ground sea salt works best here)
- 2 garlic cloves, peeled
- 1/2 pound (about 4 medium) tomatillos, husked, rinsed and cut in half around the equator
- hot green chiles to taste (roughly 1 serrano or 1 small jalapeno), stems broken off, roughly chopped
- Salt
- 8 ounces panela cheese, cut into 3/4 inch cubes—you’ll have 2 loosely packed cups
- 1/4 cup white onion, finely chopped
- 1/4 about 1/4 cup (loosely packed) chopped fresh cilantro
Ooey Gooey Toasted Cheese
By lorik
Preheat the broiler. Butter one side of two large (or four small) thick slices of bread and toast under the br...
- Butter
- Really good crusty bread (I used rosemary sourdough)
- 1 1/2 cups very sharp cheddar, shredded
- 1 tablespoon mustard (Dijon or Colman's)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mayonnaise
- 1 pinch thyme
- 1 teaspoon finely minced onion
- 1 egg yolk
- Black pepper, to taste
Rustic Dinner Rolls
By lorik
Dissolve Yeast and Honey completely in water
- 1 1/2 cups plus 1 tablespoon water (12 1/2 ounces), room temperature
- 1 1/2 teaspoons instant or rapid-rise yeast
- 2 teaspoons honey
- 3 cups plus 1 tablespoon bread flour (16 1/2 ounces), plus extra for forming rolls
- 3 tablespoons whole wheat flour (about 1 ounce)
- 1 1/2 teaspoons table salt
Out of Season Corn Fritters
By lorik
When fresh corn is out of season, frozen corn makes a fine substitute
- 2 cups frozen corn kernels, thawed at room temperature for 15 minutes
- 1 large egg, beaten lightly
- 3 tablespoons all-purpose flour
- 3 tablespoons cornmeal
- 2 tablespoons heavy cream
- 1 small shallot, minced
- 1/2 teaspoon table salt
- Pinch cayenne pepper
- 1/2 cup corn oil or vegetable oil, or more as needed
Grilled Coffee and Cola Skirt Steak
By lorik
Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon sal...
- 2 large cloves garlic, minced
- 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage
- 1/2 cup freshly brewed strong coffee
- 1/4 cup rice vinegar
- 2 tablespoons ketchup
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon crushed dried rosemary
- 1/4 teaspoon Louisiana-style hot sauce, or to taste
- 1 (1 1/4 pound) beef skirt steak - trimmed of large fat chunks
- salt to taste
- 1 pinch cayenne pepper, or to taste
HONEY AND BEER–BRAISED SHORT RIBS
By lorik
Preheat the oven to 300°F
- 2 tablespoons vegetable oil
- 4 pounds bone-in beef short ribs, cut into 3-inch pieces
- Salt and freshly ground pepper
- 1 large head garlic
- 3 yellow onions, coarsely chopped
- 3 carrots, peeled and coarsely chopped
- 3 sprigs thyme
- 2 large sprigs parsley, and 2 tablespoons minced parsley
- One 12-ounce bottle wheat ale
- 1 ⁄2 cup honey
Baked Three-Cheese Onion Dip with Chive and Peperoncini
By lorik
Preheat oven to 375°. Heat oil in a medium skillet over medium
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- Kosher salt
- 8 ounces cream cheese, room temperature
- 1/2 cup mayonnaise
- 2 teaspoons cornstarch
- 4 ounces sharp white cheddar, coarsely grated (about 1 cup), divided
- 2 ounces Monterey Jack, coarsely grated (about 1/2 cup), divided
- Freshly ground black pepper
- 2 tablespoons finely chopped chives
- 2 tablespoons finely chopped peperoncini
- Crackers and/or tortilla chips (for serving)
Mexican Ricotta Croquettes
By lorik
Make the chipotle-honey salsa: Heat the broiler
- For the Chipotle-Honey Salsa:
- 4 plum tomatoes, cored
- 1 garlic clove, peeled
- 1 ⁄2 large yellow onion, roughly chopped
- 1 tbsp. vegetable oil
- kosher salt
- 3 tbsp. honey
- 1 tsp. rice vinegar
- 2 cilantro sprigs
- 1 (7-ounce) can chipotle chiles in adobo sauce
- For the Ricotta Latkes:
- 1 cup requeson (Mexican ricotta) or ricotta cheese
- 1 cup queso cremita, such as Tropical brand
- 1 cup finely crumbled cotija cheese
- 1 cup Chihuahua or mozzarella cheese
- 1 ⁄2 cup softened cream cheese
- 1 ⁄2 cup matzo meal
- 2 sticks unsalted butter, melted
- 2 large eggs
- 1 cup plain bread crumbs
- vegetable oil, for frying
Zippy Dry Rub
By lorik
This rub really could be used on any type of meat, or added to vegetables or rice
- 1 Tbsp salt
- 1 tsp mustard seed
- 1 tsp pepper
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp dried coriander
- 1/4 tsp garlic powder