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Recipes
Quinoa Pilaf with Chipotle, Queso Fresco and Peanuts
By lorik
If you buy unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed ...
- 1 1/2 cups prewashed quinoa
- 2 tablespoons unsalted butter, cut into 2 pieces
- 1 small onion, chopped fine
- 1 teaspoon chipotle chile powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1 3/4 cups water
- 2 ounces queso fresco, crumbled (1/2 cup)
- 1/2 cup roasted unsalted peanuts, chopped coarse
- 2 scallions, sliced thin
- 4 teaspoons lime juice
Baby Greens with a Warm Gorgonzola Dressing
By lorik
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browne...
- 4 slices bacon
- 3/4 cup olive oil
- 1/3 cup red wine vinegar
- 1/4 cup white sugar
- 1 teaspoon salt
- 1 clove garlic, minced
- 2 ounces crumbled Gorgonzola cheese
- 6 cups mixed baby greens
- 2 tablespoons toasted sliced almonds
Seriously Simple Beef Stew
By lorik
BRING meat, water and barbecue sauce to boil in Dutch oven or deep large skillet; cover
- 1 boneless beef chuck eye roast (2 lb.), cut into 1-inch chunks
- 2 cups water
- 3/4 cup KRAFT Original Barbecue Sauce
- 1-1/2 lb. baking potatoes (about 3), cut into 1-inch chunks
- 6 carrots, peeled, cut into 1-inch-thick slices
- 1 onion, coarsely chopped
- 1/4 cup A.1. Thick & Hearty Steak Sauce
Grill Glazed Baby Back Ribs
By lorik
Try one of the glaze recipes (see related content), or use 1 cup of your favorite glaze or barbecue sauce
- Hoisin-Coconut Glaze:
- 2 tablespoons salt
- 2 (2-pound) racks baby back or loin back ribs, trimmed, membrane removed, and each rack cut in half
- 1 recipe glaze
- 2/3 cup hoisin sauce
- 1/3 cup canned coconut milk
- 3 tablespoons rice vinegar
- 3/4 teaspoon pepper
- Spicy Marmalade Glaze:
- 2/3 cup orange marmalade
- 1/3 cup cider vinegar
- 2 tablespoons hot sauce
- 3/4 teaspoon salt
Croque Tartine Parisienne
By lorik
Melt 4 tbsp. butter in a 2-qt
- 6 tbsp. unsalted butter
- 4 tbsp. flour
- 1 cup milk
- 5 1⁄2 tbsp. Dijon mustard
- 1 ⁄4 tsp. freshly grated nutmeg
- 8 (1⁄4"-thick) slices country bread, lightly toasted
- 8 oz. thinly sliced smoked ham
- 16 oz. Gruyère cheese
- 4 eggs
- Crème fraîche, for garnish
- Aleppo pepper, for garnish
- Mixed green salad, for serving (optional)
- Kosher salt and freshly ground black pepper, to taste
Three-Cheese White Pizza
By lorik
Directions Make the dough: Combine the yeast, 1 cup warm water (about 100 degrees F) and the sugar in a food proce...
- 1 teaspoon active dry yeast
- 2 teaspoons sugar
- 1 tablespoon extra-virgin olive oil, plus more for the bowls
- 3 cups all-purpose flour, plus more for dusting
- Kosher salt
- 2/3 cup ricotta cheese
- 1/2 cup grated parmesan cheese (about 1 ounce)
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 2 cloves garlic, grated
- 1/2 teaspoon chopped fresh oregano or rosemary
- 1/4 to 1/2 teaspoon red pepper flakes
- Kosher salt
- 4 ounces fresh mozzarella, thinly sliced
Peanut Butter and Potato Chip Truffles
By lorik
Line a baking sheet with parchment paper
- 1 cup creamy peanut butter
- 5 tablespoons unsalted butter, at room temperature
- 2 1/2 cups confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 2 cups finely crushed rippled potato chips (about half of a 9-ounce bag), plus large pieces for topping
- 12 ounces semisweet chocolate, chopped
ATK's Method for Instantly aging Balsamic Vinegar
By lorik
Makes about 1/4 cup
- 1/3 cup balsamic vinegar
- 1 tablespoon sugar
- 1 tablespoon port
Sweet Corn Spoon Bread
By lorik
You will need 3 or 4 ears of corn to yield 2 cups of kernels
- 1 cup cornmeal
- 2 3/4 cups whole milk
- 4 tablespoons unsalted butter
- 2 cups corn kernels (see note)
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 3 large eggs, separated
- 1/4 teaspoon cream of tartar
Sweet Potato Hash Browns with Green Onion Vinaigrette
By lorik
Courtesy of Bobby Flay
- GREEN ONION VINAIGRETTE:
- 1 cup sliced green onions, green part only
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- 2 teaspoons honey
- Salt and freshly ground black pepper
- HASH BROWNS:
- 1/4 cup canola oil
- 2 tablespoons unsalted butter
- 1 medium Spanish onion, halved and thinly sliced
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 6 large sweet potatoes, cut into 1-inch dice
- 1 tablespoon finely chopped fresh thyme leaves