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Recipes
Scottish Chicken Soup
By lorik
Cook barley according to package directions; drain
- COOK:
- 1/2 cup pearled barley
- HEAT:
- 1 Tbsp. canola oil
- 1 Tbsp. unsalted butter
- 4 cups halved and sliced leeks, white and light green parts only
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 Tbsp. minced fresh garlic
- STIR IN:
- 6 cups low-sodium chicken broth
- 1 1/2 cups peeled and diced russet potatoes
- 1 cup dry white wine
- 1 dried bay leaf
- 1 tsp. minced lemon zest
- ADD:
- 2 cups shredded cooked chicken breast
- 1 Tbsp. fresh lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. white pepper
- Chopped fresh parsley
Paella for 2
By lorik
Spanish varieties of rice, while traditional in paella, are sometimes difficult to find, which is why we offer the ...
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 small onion, chopped
- 1/4 cup dry white wine
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- 3/4 cup Valencia or Arborio rice
- 8 ounces boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- Salt and pepper
- 2 1/2 —2 3/4 cups chicken broth
- 3 ounces Spanish dry-cured chorizo sausage, cut into 1/2-inch chunks
- Pinch saffron threads (optional)
- 6 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
- 2 teaspoons minced fresh parsley
- Lemon wedges
North African Meatballs
By lorik
4-6 Servings
- FOR THE SAFFRON TOMATO SAUCE
- 2 tablespoons olive oil
- 1 and 1/2 cups finely diced onion
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 inch piece cinnamon stick
- Large pinch saffron, crumbled
- Salt and pepper
- 3 cups chicken broth, vegetable broth or water
- FOR THE MEATBALLS
- 1 and 1/2 cups cubed day-old firm white bread
- 1 cup milk
- 1 pound ground beef or lamb
- 1 large egg, beaten
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 4 garlic cloves, minced
- 1/8 teaspoon grated nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 2 teaspoons paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 3 tablespoons chopped parsley
- 3 tablespoons chopped cilantro
- 3 tablespoons finely chopped scallion
- All-purpose flour, for dusting
- Olive oil or vegetable oil
- FOR THE COUSCOUS (OPTIONAL)
- 1 cup giant couscous, m’hamsa, or medium couscous
- 2 tablespoons butter
- 1/2 cup golden raisins, soaked in hot water to soften, then drained
- Salt
- 1/4 teaspoon ground cinnamon
Excellent Meatballs
By lorik
Anne Burrell
- Classic Meatballs from Saveur:
- Extra-virgin olive oil
- 1 large onion, 1/4-inch dice
- Salt
- 2 cloves garlic, smashed and chopped
- Pinch crushed red pepper
- 1/2 pound ground beef
- 1/2 pound ground veal
- 1/2 pound ground pork
- 2 large eggs
- 1 cup grated Parmigiano
- 1/4 cup finely chopped fresh Italian parsley leaves
- 1 cup breadcrumbs
- 1/2 cup water
- 10 oz. ground beef chuck or veal
- 10 oz. ground pork shoulder
- 2 oz. minced pork fat or unsmoked bacon
- 2 oz. prosciutto, minced
- 1 1⁄4 cups loosely packed flat-leaf parsley leaves, minced, plus more for garnish
- 2 tsp. dried oregano
- 1 1⁄2 tsp. fennel seeds
- 1 tsp. crushed red chile flakes
- 1 ⁄2 tsp. ground cumin
- 1 ⁄4 tsp. ground allspice
- 7 slices white bread, finely ground in a food processor
- Kosher salt and freshly ground black pepper, to taste
- 2 ⁄3 cup ricotta, drained in a strainer for 2 hours
- 2 tbsp. milk
- 3 eggs, lightly beaten
- 6 tbsp. extra-virgin olive oil, plus more for greasing
- 1 ⁄4 cup dry red wine
- 4 cups canned tomato purée
- 1 cup beef or veal stock or water
- Grated parmesan, for garnish
Potato Lyonnaise
By lorik
Toss the potatoes halfway through the microwave session to prevent uneven cooking
- 3 tablespoons unsalted butter
- 1 large onion (about 14 ounces), halved pole to pole and sliced 1/4 inch thick (about 3 cups)
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 2 tablespoons water
- 1 1/2 pounds medium Yukon Gold potatoes, peeled and sliced crosswise into 1/4-inch rounds
- 1/4 teaspoon ground black pepper
- 1 tablespoon minced fresh parsley leaves
Chive and Black Pepper French Fry Dipping Sauce
By lorik
Whisk all ingredients together in small bowl
- 5 tablespoons mayonnaise
- 3 tablespoons sour cream
- 2 tablespoons chopped fresh chives
- 1 1/2 teaspoons fresh lemon juice
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
Spice-Roasted Butternut Squash
By lorik
When peeling the squash, be sure to also remove the fibrous yellow flesh just beneath the skin
- With Honey Orange Butter:
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Pinch cayenne pepper
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (7 3/4 cups)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 teaspoon coarsely chopped fresh oregano
- 1 teaspoon orange juice
- With Honey Lime Butter:
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- Pinch cayenne pepper
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (7 3/4 cups)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon minced fresh chives
- 1 teaspoon lime juice
- With Honey Lemon Butter"
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Pinch cayenne pepper
- 3 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (7 3/4 cups)
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 teaspoon coarsely chopped fresh thyme
- 1 teaspoon lemon juice
Traditional Wontons
By lorik
These wontons can be deep-fried, steamed or boiled and may be served with any one of the accompanying dipping sauce...
- 2 cups shredded napa cabbage
- 1/2 pound ground pork or chicken
- 1/2 cup lightly packed fresh cilantro leaves, finely chopped
- 2 scallions, minced
- 1 garlic clove, minced
- 1 teaspoon minced fresh ginger
- 1 teaspoon soy sauce
- 1 teaspoon Asian sesame oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 60 wonton skins
- 2 to 3 cups vegetable oil, for deep-frying (optional)
- Soy-Vinegar Sauce, Orange Sweet-and-Sour Sauce, Spicy Fish Sauce or Spiced Salt
Indian Spiced Tomato and Egg Casserole
By lorik
Place potatoes in a large pot and cover with generously salted water
- 1 1/2 pounds fingerling potatoes
- Kosher salt
- 1/4 cup vegetable oil
- 1 yellow onion, diced
- 1 poblano pepper, seeded if desired, finely chopped
- 2 jalapeño peppers, seeded if desired, finely chopped
- 2 tablespoons finely chopped peeled ginger
- 3 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground garam masala
- 1/2 teaspoon ground coriander
- 1 28-ounce can whole peeled tomatoes
- 1/4 cup chopped fresh mint, more for garnish
- 2 tablespoons chopped cilantro or basil, more for garnish
- 6 eggs
- Black pepper, as needed
Tarragon Mayonnaise
By lorik
In a blender or food processor, whirl egg, mustard, vinegar, lemon juice, chopped tarragon, and pepper until well b...
- 1 egg
- 1 Tbsp each Dijon mustard and tarragon vinegar
- 2 tsp lemon juice
- 2 Tbsp chopped fresh tarragon leaves, or 1 tsp dried
- 1/4 tsp ground white pepper
- 3/4 cup vegetable oil
- 1/4 cup olive oil
- Salt