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Recipes
Crispy Blue Cheese Potatoes
By lorik
PREHEAT oven to 400°F. Toss potato wedges with olive oil
- 1 lb. red potatoes, cut into wedges
- 1 Tbsp. olive oil
- 1/8 tsp. salt
- 1/8 tsp. black pepper
- 1 pkg. (8 oz.) OSCAR MAYER Bacon, crisply cooked, crumbled
- 1/2 cup KRAFT Shredded Cheddar Cheese
- 1/4 cup crumbled ATHENOS Blue Cheese
Persian Split Pea and Rice Soup with Lamb Meatballs
By lorik
Make the soup In a large enameled cast-iron casserole, heat the olive oil
- Soup:
- 2 tablespoon extra-virgin olive oil
- 1 yellow onion, thinly sliced
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 3/4 cup short-grain white rice
- 3/4 cup dried green split peas, soaked overnight and drained
- 2 cups finely chopped parsley leaves and tender stems
- 2 cups finely chopped cilantro leaves and tender stems
- 1/2 cup finely chopped mint leaves
- 2 tablespoons pomegranate molasses, plus more as needed
- Kosher salt
- Meatballs:
- 1 small yellow onion, grated
- 1/2 pound ground lamb
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- Toppings:
- 1/4 cup canola oil
- 2 tablespoons dried mint
- 1 large onion, thinly sliced
Cheesy Leftover Mashed Potato Cups
By lorik
Heat the oven to 400°F and lightly grease the cups of a mini-muffin tin
- Makes 12 to 24 puffs, depending the size of the pan used
- 2 cups mashed potatoes
- 3 large eggs, beaten
- 1 cup grated cheese such as Parmesan or Gruyere, divided
- 1/4 cup minced chives
- 1/4 cup diced cooked bacon or ham, optional
- Salt and freshly ground pepper
- Sour cream, to serve
Potato Rolls
By lorik
Whisk the potato flakes into the boiling water
- 1 tablespoon instant mashed potatoes
- 1 cup boiling water
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 cup unsalted butter, cut into small pieces
- 1 teaspoon lemon or orange zest, optional
- 2 1/4 teaspoons (1 package) active dry yeast
- 2 large eggs
- 4 to 4 1/2 cups flour
- Milk, cream, or egg yolk, to glaze
Crispy Sesame Cauliflower
By lorik
In a large shallow bowl combine the flour, cornstarch and salt
- For the Cauliflower:
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 teaspoon salt
- 2 eggs
- 1 head cauliflower, cut into bite-size florets
- 1 cup oil for frying (omit if baking)
- sesame seeds for garnish
- For the sauce:
- 1 teaspoon sesame or vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced (optional)
- 2 tablespoons honey (or sugar)
- 2 tablespoons rice vinegar or apple cider vinegar
- 2 teaspoons cornstarch
- 1/4 cup soy sauce
- 1/4 cup water
Grilled Flatbreads
By lorik
In a large bowl, whisk the flour and salt to combine
- Variation from Cuisine at Home:
- Makes 4 medium flatbreads
- 3 cups bread flour (396 g)
- 1 teaspoon kosher salt (3.5 g)
- 1 teaspoon instant yeast (4 g)
- 1 1/4 cups warm water (292.5 g)
- 1/4 cup extra-virgin olive oil (43 g), plus more for brushing
- Flaky salt, for finishing
- Leaves of 1 to 2 sprigs rosemary, for finishing
- PULSE:
- 3 1/4 cups self-rising flour, plus more for rolling
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. kosher salt
- COMBINE:
- 1 cup sour cream
- 1/2 cup buttermilk
- FINISHING OIL:
- 1/4 cup olive oil
- 1 –2 cloves garlic, smashed, or fresh rosemary or thyme sprigs
Wild Rice With Roasted Buttered Onions
By lorik
Preheat the oven to 350°
- 6 tbsp. (3⁄4 stick) unsalted butter
- 1 1⁄2 lb. Vidalia onions (about 1 1⁄2 large onions), peeled and sliced into 1⁄2-to 3⁄4-inch-thick
- 1 tsp. kosher salt
- Freshly ground black pepper 1 tbsp. minced fresh thyme leaves
- 1 ⁄4 tsp. grated nutmeg
- 1 cup natural wild rice, rinsed as needed until the water runs clear, or substitute wild black paddy rice
- 3 bay leaves
Fried Goat Cheese Balls with Honey
By lorik
Cut the goat cheese log into 16 pieces and roll each piece into a ball
- Canola oil, for frying
- 1/4 cup cornstarch
- 3/4 cup all-purpose flour
- 1 cup club soda
- One 10-ounce log of fresh goat cheese
- Honey, chopped roasted pistachios and freshly ground pepper, for serving
- 3 cups panko (Japanese bread crumbs), lightly crushed
- Salt
- 1 large egg, lightly beaten
Fried Plantains
By lorik
Fried Plantains make a scrumptious side dish to any meaty or vegetarian main course
- 1 completely ripe plantain (its skin should be pretty much black)
- 2 tablespoons butter
Egg Drop Soup
By lorik
Timing is essential in this recipe
- Asian Style Chicken Broth:
- 1 (1/2-inch) piece fresh ginger, unpeeled, sliced thinly and lightly smashed
- 1 quart low-sodium chicken broth, defatted
- 1 medium scallion, halved lengthwise and lightly smashed
- For Soup:
- 1 quarts Asian Style Chicken Broth
- 1/2 tablespoon soy sauce
- Salt
- 1 tablespoon cornstarch
- 1 medium scallion, chopped fine
- 1 tablespoons fresh cilantro leaves, minced
- 2 large eggs, beaten
- Variation from Food 52:
- Simmer chicken broth. Add a few splashes of soy sauce, diced green onion and grated ginger.
- In a separate bowl, crack and whisk two eggs. Turn off the broth's heat. With a fork, semi quickly stir and drizzle in eggs using zig zags. Let sit for a minute and then serve.