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Recipes
Red Lentil Dal with Coconut Milk and Kale
By lorik
In a large saucepan, heat 1 tablespoon of the coconut oil
- 3 tablespoons coconut oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon ground turmeric
- 2 onions, halved and thinly sliced
- 3 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh ginger
- 2 small fresh red chiles, thinly sliced
- 1 quart chicken stock or broth
- One 14-ounce can unsweetened coconut milk
- 2 cups red lentils, picked over (13 ounces)
- 2 tablespoons chopped cilantro stems, plus chopped leaves for garnish
- 1/2 pound kale, stemmed and leaves coarsely chopped (4 cups)
- 1 1/2 teaspoons fresh lemon juice, plus lemon wedges for serving
- Sea salt
- Pepper
Carrot Mousse
By lorik
Place carrots in pan and heat to boiling with butter, cream, ginger, saffron, nutmeg, salt and pepper
- 5 fresh carrots, peeled and chopped
- 2 ounces unsalted butter
- 1 1/2 cups heavy whipping cream
- 1/2 Tbsp fresh ginger, chopped
- 1 tsp saffron threads
- Pinch of grated nutmeg
- Salt and white pepper to taste
Sistema White Rice
By lorik
Add ingredients to the steamer, cook for 12 minutes
- 1 cup long grain rice
- 2 cups water
Corn with Feta and Lime
By lorik
Microwave a 12-ounce bag of frozen corn, according to the package instructions, until just cooked through
- From The Kitchn.com
Sausage and Camembert Spoon Pudding
By lorik
Heat oil in a 10" skillet over medium-high heat
- 3 tbsp. olive oil, plus more for greasing
- 8 oz. raw spicy Italian sausage, casings removed
- 3 egg whites
- 1 cup chicken stock
- 1 ⁄2 cup heavy cream
- 1 ⁄2 cup cornmeal
- 6 oz. Camembert or Brie cheese with the rind, cut into 1/4" pieces
- Kosher salt and freshly ground black pepper, to taste
- Crème fraîche, for garnish
- Aleppo pepper, for garnish
- Finely chopped parsley, for garnish
Brown Butter Parmesan Pasta
By lorik
Bring a large pot of salted water to a boil
- Serves 4 to 6
- 1 pound dry spaghetti
- 10 tablespoons unsalted butter, divided
- 1 cup panko breadcrumbs
- 3 cloves garlic, minced
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice (from 1 lemon)
- 2 tablespoons coarsely chopped fresh parsley leaves
Spaghetti with Sausage Carbonara Style
By lorik
Remove casings from sausage
- 1 pound sweet Italian sausage
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, sliced thin
- 1 1/2 teaspoons pepper
- 2 bay leaves
- 1/2 cup dry white wine
- Salt
- 1 pound spaghetti
- 3 large eggs
- 1/4 cup pecorino Romano
Brown Butter Stuffing Recipe
By lorik
There are two ways to get perfectly stale bread: 1) Spread the cubes out on a rimmed sheet pan and let sit, uncover...
- 1 1/4 pounds challah, cubed (about 1 1/4-inch) and stale (see step #1 below)
- 1 1/4 cups (2 1/2 sticks) unsalted butter, plus more for greasing the pan
- 5 teaspoons (packed!) minced sage
- 2 cups vegetable stock, plus more if needed
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 large eggs
Chantilly Potatoes with a Parmesan Crust
By lorik
Preheat the oven to 400°
- 2 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
- Salt
- 1/2 cup cold milk
- 7 tablespoons unsalted butter, softened
- Freshly ground pepper
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
Spiced Vanilla Bean Steamers
By lorik
Makes 4 (12-ounce) servings
- 1/2 cup granulated sugar
- Scraped seeds and pod of 1/2 vanilla bean
- 2 turmeric or turmeric-ginger tea bags
- 1 cup whole milk