Lorik's profile page
Recipes
Gingery Tofu Slow Cooker Soup
By lorik
Make the broth: Trim the stems from the mushrooms, then place the stems in a 3 1/2- to 4-quart slow cooker
- For the ginger broth:
- 3 1/2 ounces fresh shiitake mushrooms, scrubbed
- 1 medium lemon
- 8 cups (2 quarts) water
- 1 medium carrot, cut crosswise into 3 pieces
- 1 (1-inch) fresh ginger, peeled and cut into 1/4-inch thick slices
- 1 medium scallions, cut crosswise into 3 pieces
- 1 tablespoon kosher salt
- 1/8 teaspoon ground turmeric
- For the soup:
- 3 1/2 ounces baby bok choy, sliced 1/4-inch thick (about 1 1/2 cups)
- 1 pound firm tofu, cut into 1/4- to 1/2-inch cubes
- 4 ounces dry soba noodles
- Options for serving: thinly sliced scallions, fresh cilantro leaves
Spiced Frozen French Fries
By lorik
Moroccan Fries: Toss the fries with 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon ground coriander,...
- 1 32 ounce bag of thin cut French Fries
- Spices as Follows
Vanilla-Bourbon Pumpkin Pie
By lorik
Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine
- For the crust:
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into small pieces
- 1 vanilla bean, split in half lengthwise, seeds scraped
- 1 tablespoon cold bourbon
- For the filling:
- 1 1/2 cups heavy cream
- 2 tablespoons bourbon
- 1 cinnamon stick
- 1 15 -ounce can pure pumpkin puree
- 3 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 1/2 teaspoons pumpkin pie spice
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/vanilla-bourbon-pumpkin-pie.html?oc=linkback
Pati's Baja Fish Tacos
By lorik
Salsa: Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking
- Salsa:
- 1 1/2 cups olive oil
- 1/2 cup raw unsalted peanuts
- 4 garlic cloves
- 2 tablespoons sesame seeds
- 2 ounces dried chipotle chiles stemmed and seeded, about 1 1/2 to 2 cups
- 1 teaspoon kosher or sea salt or to taste
- 1 tablespoon brown sugar or to taste
- 3 tablespoons white distilled vinegar
- Slaw:
- 1/4 cup Mexican style cream or crema
- 1/4 cup mayonnaise
- 3 tablespoons freshly squeezed orange juice
- 1 tablespoon white vinegar
- Freshly ground black pepper to taste
- Kosher or sea salt to taste
- 3 cups shredded green cabbage
- 3 thinly sliced scallions
- Tacos:
- 2 egg whites
- 1 cup all-purpose flour plus extra flour for dusting the fish
- 1 teaspoon kosher salt or sea salt or to taste plus more to season the fish
- 1/8 teaspoon ground cumin
- 1 cup Mexican beer preferably a light beer (but anything short of a very dark bitter beer will work)
- Safflower or canola oil for frying
- 1 pound mild firm white fish such as cod, haddock, or halibut, cut into 1x4-inch strips
- Freshly Ground black pepper to taste
- serve:
- Flour tortillas
- Creamy Green Slaw
- Salsa Macha
- Pickled Onion
Green Salad with Smoky Barbecue Vinaigrette
By lorik
Make the croutons: Arrange the corn bread on a work surface and spray with vegetable oil
- Croutons:
- 8 ounces thinly sliced corn bread, cut into 2-inch squares
- Vegetable oil spray
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salad:
- 1/4 cup smoky barbecue sauce
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Salt
- Freshly ground pepper
- 1 bunch of arugula, leaves torn
- 1 bunch of watercress, stemmed
- 1 head treviso or radicchio, torn
- 1 head escarole, light green and yellow inner leaves only, torn
- 1 small shallot, very thinly sliced
- 2 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)
Cheese-Stuffed Grilled Peppers
By lorik
In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano
- 1 cup ricotta cheese (8 ounces)
- 1 cup cream cheese, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 4 Anaheim or Cubanelle peppers
- 4 baby bell peppers
- 4 small poblano chiles
- Extra-virgin olive oil, for rubbing
Kielbasa Grilled Cheese
By lorik
Whisk the sugar and vinegar in a large bowl until the sugar dissolves, then whisk in 2 tablespoons vegetable oil
- 3 tablespoons sugar
- 1/2 cup apple cider vinegar
- 3 tablespoons vegetable oil
- 1 16 -ounce bag shredded coleslaw mix
- 1/2 cup roughly chopped fresh herbs (such as parsley and dill)
- Kosher salt and freshly ground pepper
- 8 ounces kielbasa, sliced diagonally 1/4 inch thick
- 2 tablespoons whole-grain mustard
- 8 slices rye bread
- 8 slices cheddar cheese (about 6 ounces)
- 1/2 jalapeno pepper, thinly sliced (seeds removed for less heat)
- 2 tablespoons unsalted butter
Panang Curry with Chicken
By lorik
Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant
- 5 tablespoons Panang curry paste
- cooking oil
- 4 cups coconut milk
- 2/3 pound skinless, boneless chicken breast, cubed
- 2 tablespoons palm sugar
- 2 tablespoons fish sauce, or to taste
- 6 kaffir lime leaves, torn
- 2 fresh red chile peppers, sliced
- 1/4 cup fresh Thai basil leaves
Sweet Onion Jam
By lorik
For an alternative, deeper-flavored and colored jam, swap Chardonnay for Cabernet, white balsamic for regular balsa...
- SAUTÉ:
- 6 cups thinly sliced sweet onions
- 1 Tbsp. olive oil
- Salt and black pepper to taste
- STIR IN:
- 1 cup Chardonnay
- 1 cup white balsamic vinegar
- 3/4 cup granulated sugar
- 1/2 cup water
- 2 dried bay leaves
- 1 tsp. mustard seeds
- ADD:
- 1 thyme sprig
Tandoori Chicken
By lorik
Each recipe yields between 2-4 servings
- Aarti's Tandoori Chicken:
- 5 cloves
- 2 dried guajillo chiles (if you can't find these, then use 2 chiles de arbol, and more paprika for color)
- 2 green cardamom, husks discarded, seeds retained
- 1 black cardamom, husk discarded, seeds retained
- 1 teaspoon coriander seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon fenugreek seeds
- 1 cup whole fat plain yogurt
- 1/4 cup peanut or canola oil
- 2 tablespoons malt vinegar or lime juice
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon paprika
- 1/4 teaspoon ground turmeric
- Pinch cayenne pepper
- 8 cloves garlic, minced
- 2-inch thumb ginger, peeled and minced
- 1 packet boneless skinless chicken thighs (1 1/2 pounds usually)
- 1 teaspoon honey
- Salt and freshly ground black pepper
- Couple of extra limes, for garnish
- Variation from Food & Wine:
- 1 tablespoon sweet paprika
- 1 tablespoon garam masala
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 tablespoon finely grated peeled fresh ginger
- 4 garlic cloves, minced
- 1/4 cup fat-free Greek-style yogurt
- 1 tablespoon fresh lemon juice
- 1/2 cup canola oil
- Kosher salt
- Freshly ground pepper
- 12 chicken drumsticks (about 4 1/4 pounds)
- 3/4 cup coarsely chopped cilantro
- 1 small shallot, minced
- 3 tablespoons distilled white vinegar
- John MacLamore:
- 1 tsp salt
- 3 cloves garlic, minced
- 2 Tbsp lemon juice
- 1 cup plain yogurt
- 1/2 tsp turmeric
- 2 tsp garam masala
- 1/2 tsp cayenne pepper
- 8 chicken thighs, skin removed
- 2 tsp olive oil, for brushing
- Variation from Cooks Country:
- 1 3/4 cups plain whole-milk yogurt
- 1/4 cup lime juice (2 limes)
- 6 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon garam masala
- Salt and pepper
- 3 pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- 4 naan breads