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Recipes
Ham & Goat Cheese Croissant
By lorik
1.Preheat the oven to 350°F
- Sandwich:
- 4 croissants, baked and halved lengthwise
- 8 tsp whole grain mustard
- 8 tomato slices
- 12 oz smoked ham, thinly sliced
- 2/3 cup Gruyère cheese, shredded
- Goat cheese-chives béchamel sauce (recipe follows)
- Béchamel Sauce:
- 2 Tbsp butter
- 2 Tbsp flour
- 1/4 tsp salt
- 1/4 tsp ground white pepper
- Pinch ground nutmeg
- Pinch ground cloves
- 1-1/4 cups milk, heated
- 6 oz goat cheese, softened
- 1/4 cup fresh chives, chopped
Baked Cream Cheese Wontons
By lorik
Preheat oven to 400 degrees F (200 degrees C)
- Variation from Food Network:
- cooking spray
- 12 wonton wrappers
- 1/4 cup cream cheese
- 1 teaspoon water, or as needed
- Dipping Sauce:
- 3 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Sriracha or other hot sauce
- 1 teaspoon vinegar or rice wine vinegar
- 1/4 teaspoon sesame oil
- Wontons:
- 8 ounces cream cheese
- 1 tablespoon Sriracha or other hot sauce (more to taste)
- 2 green onions, light green and dark green parts, chopped
- 1 egg
- 24 wonton wrappers
- Cooking Spray
Black Bean Burgers
By lorik
The black bean mixture needs to be refrigerated for at least 1 hour or up to 24 hours prior to cooking
- Black Bean and Corn Burgers from Food 52:
- 2 (15-ounce) cans black beans, rinsed
- 2 large eggs
- 2 tablespoons all-purpose flour
- 4 scallions, minced
- 3 tablespoons minced fresh cilantro
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce (optional)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 ounce tortilla chips, crushed coarse (1/2 cup)
- 8 teaspoons vegetable oil
- 6 hamburger buns
- 1 small yellow onion, chopped
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3 cups (or 2 cans) cooked black beans, divided
- 1 1/2 teaspoons cumin powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- Black pepper or red pepper flakes, to taste
- 2/3 cup quick oats or bread crumbs, plus extra as needed
- 3/4 cup fresh (or frozen and thawed) corn
Yogurt Bread with Molasses
By lorik
Author Notes: This recipe is adapted from Mark Bittman's How to Cook Everything Vegetarian (Houghton Mifflin Harcou...
- Makes one loaf
- 2 1/2 cups white whole wheat flour, measured as described above (I also like a mix of white whole wheat and rye, but use whatever you have on hand)
- 1/2 cup medium- or coarse-grind cornmeal
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 2/3 cups whole milk yogurt, or 1 1/2 cups whole milk + 2 tablespoons white or apple cider vinegar
- 1/2 cup molasses
- Optional: 1 to 1 1/2 cups cranberries, chopped fruit, or nuts
- Butter, for greasing the pan
Shauna Sever's Chocolate Chip Cookie Brittle
By lorik
Heat the oven to 350°F (175°C), with a rack in the center
- Makes about 3 dozen 3-inch pieces
- 3/4 cup plus 2 tablespoons (200g) unsalted butter, cut into tablespoons
- 1 cup (200g) turbinado sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt
- 2 cups (250g) all-purpose flour
- 3/4 cup (90g) coarsely chopped pecans or walnuts
- 3/4 cup (130g) bittersweet or semisweet chocolate chips (60% to 70% cacao)
Quick Vegetarian Pho
By lorik
By Andrea Nguyen
- 3/4-inch 3/4-inch section ginger
- 2 2 2 medium-large green onions
- 1 1/2 1 1/2 1/2 inches cinnamon stick
- 1 2 1 2 1 or 2 whole cloves
- 1 1 1 star anise (8 robust points total)
- 3 1/2 to 4 3 1/2 to 4 4 cups low-sodium or regular vegetable broth
- 2 2 2 cups water
- 1/2 1/2 About 1/2 teaspoon fine sea salt
- 5 5 5 ounces dried narrow flat rice noodles
- 4 4 4 pieces Pan-Seared Tofu
- 8 8 8 snap peas or slender green beans
- 2 3 2 3 2 or 3 fresh shiitake, king trumpet, or similar kind of meaty mushroom
- 2 to 3 2 to 3 3 teaspoons regular soy sauce
- 1/2 1/2 1 1/2 teaspoon organic sugar or 1 teaspoon maple syrup (optional)
- 2 2 2 tablespoons chopped cilantro, leafy tops only
- Ground black pepper (optional)
- Hoisin (optional)
- Chile sauce (optional)
- Saté or peanut sauce (optional)
- Garlic vinegar (optional)
Roasted Tomato Soup
By lorik
Recipe courtesy of Tyler Florence
- 2 1/2 pounds assorted tomatoes (heirloom, vine and plum)
- 1/2 cup cherry tomatoes, for garnish (optional)
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 6 cloves garlic
- 2 small onions, sliced
- Kosher salt and freshly ground pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons unsalted butter
- 1/2 cup chopped fresh basil
- 3/4 cup heavy cream
- Variation from Food Network: (6 servings)
- 1 medium white or yellow onion
- 6 tablespoons (3/4 stick) butter
- Two 14.5-ounce cans diced tomatoes
- One 46-ounce bottle or can tomato juice
- 3 to 6 tablespoons sugar
- 1 or 2 tablespoons chicken base, or 3 chicken bouillon cubes
- Freshly ground black pepper
- 1 cup sherry, optional
- 1 1/2 cups heavy cream
- 1/4 cup chopped fresh basil
- 1/4 cup chopped flat-leaf parsley
Caramel-Braised Chicken with Ginger and Lime
By lorik
Don’t get distracted once you begin cooking the caramel
- 1/2 1/2 1 cup plus 1 tablespoon coconut water, divided
- 1/4 1/4 1/4 cup white sugar
- 3 3 3 tablespoons fish sauce
- 2 2 2 medium shallots, peeled, halved and thinly sliced (1/2 cup)
- 1 2-inch 1 2-inch 1/8-inch piece fresh ginger, peeled and cut into 1/8-inch matchsticks (1/3 cup)
- 2 2 1 1/2-inch boneless, skinless chicken thighs, trimmed, cut into 1 1/2-inch chunks
- 1/4 1/4 1/4 cup chopped fresh cilantro leaves and tender stems
- 1 1 1 small jalapeño chili, stemmed and sliced into thin rings
- 1 1 1 tablespoon grated lime zest, plus 1 tablespoon lime juice
- to rice, to serve
- to wedges, to serve
Strip Steaks with Herb Horseradish Sauce and 2 Variations
By lorik
The test kitchen’s preferred horseradish is Boar’s Head Pure Horseradish
- Variation:
- 3 tablespoons unsalted butter, softened
- 2 tablespoons minced fresh chives
- 1 teaspoon prepared horseradish
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- Salt and pepper
- Pinch cayenne pepper
- 2 (1-pound) boneless strip or rib-eye steaks, about 1 inch thick, trimmed and halved crosswise
- 1 tablespoon vegetable oil
- Horseradish-Chive Cream Sauce:
- 1 tablespoon unsalted butter, chilled
- 1 shallot, minced
- 1/2 cup red wine
- 1 teaspoon brown sugar
- 1/2 cup low-sodium beef broth
- 1 teaspoon fresh chives, minced
- 2 tablespoons sour cream
- Salt and pepper
- 1 tablespoon prepared horseradish (Use 2 tablespoons for spicier sauce.)
- Variation:
- Rosemary Gorgonzola Pan Sauce
- 2 tablespoons unsalted butter, cut into 2 pieces and chilled
- 1 shallot, minced
- 1/2 cup red wine
- 1 teaspoon brown sugar
- 1/2 cup low-sodium beef broth
- 1/4 teaspoon minced rosemary
- 2 tablespoons Gorgonzola cheese, crumbled
- Salt and pepper
Alon Shaya's Whole Roasted Cauliflower and Whipped Goat Cheese
By lorik
1. Heat oven to 475° F. Bring wine, oil, salt, lemon juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups...
- Roasted Cauliflower:
- Serves 4 to 6
- 1 head cauliflower, whole, stem trimmed and leaves removed
- 2 1/2 cups dry white wine
- 1/3 cup olive oil plus more for serving
- 1/4 cup kosher salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon crushed red pepper flakes (or to taste)
- 1 tablespoon sugar
- 1 bay leaf
- Coarse sea salt (for serving)
- Whipped Goat Cheese:
- 4 ounces fresh goat cheese
- 3 ounces cream cheese
- 3 ounces feta cheese
- 1/3 cup heavy cream
- 2 tablespoons olive oil plus more for serving