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Recipes
Middle Eastern Rice and Lentils
By lorik
Directions Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepp...
- 2 cups shredded carrots (about 4)
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 1 onion, halved and thinly sliced
- 2 cloves garlic, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups basmati rice
- 1 15 -ounce can lentils, drained and rinsed
- 3/4 cup low-fat plain Greek yogurt
- Chopped fresh cilantro, for topping
No-Knead Peasant Bread
By lorik
Combine the bread flour, whole-wheat flour, yeast and salt in a large bowl
- 2 1/2 cups unbleached bread flour
- 1/2 cup whole-wheat flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- All-purpose flour, for dusting
Cajun Tri-Tip
By lorik
Pierce 1 tri-tip steak all over with a fork
- 2 Tbsp vegetable oil
- 2 Tbsp hot sauce
- 2 Tbsp Cajun seasoning
- 2 minced garlic cloves
- 2 bay leaves
- 1 tsp kosher salt
Garlic Risotto with Calamari and Parmesan Crisps
By lorik
Bring a medium saucepan of water to a boil
- 2 heads of garlic, cloves peeled
- 1/2 cup extra-virgin olive oil
- 1 1/2 cups heavy cream
- Kosher salt and freshly ground white pepper
- 1/4 cup grapeseed oil
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped flat-leaf parsley
- 3/4 cup freshly grated Parmesan cheese (2 1/2 ounces)
- 1 1/2 cups arborio rice (10 ounces)
- 4 ounces daikon, peeled and cut into 3-by- 1/4-inch matchsticks
- 1 pound cleaned baby calamari, bodies cut lengthwise into 1/4-inch strips
Sweet Potato Soup
By lorik
To highlight the earthiness of the sweet potatoes, we incorporate a quarter of the skins into the soup
- Candied Bacon:
- 4 tablespoons unsalted butter
- 1 shallot, sliced thin
- 4 sprigs fresh thyme
- 4 1/4 cups water
- 2 pounds sweet potatoes, peeled, halved lengthwise, and sliced 1/4 inch thick, 1/4 of peels reserved
- 1 tablespoon packed brown sugar
- 1/2 teaspoon cider vinegar
- Salt and pepper
- Minced fresh chives
- 4 slices bacon, cut into 1/2-inch pieces
- 2 teaspoons dark brown sugar
- 1/2 teaspoon cider vinegar
- Maple Sour Cream:
- 1/3 cup sour cream
- 1 tablespoon maple syrup
Mustard Cream
By lorik
Delicious dip for grilled sausages
- 2 egg yolks
- 1 Tbsp sugar
- 1/4 cup Dijon mustard
- 2 Tbsp white wine vinegar
- 1 Tbsp water
- 1 1/2 Tbsp prepared horseradish
- 1 Tbsp butter, softened
- 1/2 cup whipping cream
Todd Coleman's Make Ahead Potato Gratin
By lorik
Preheat oven to 400° F. Rub the inside of an 8- × 8-inch baking dish with 1 tablespoon of the butter
- 5 tablespoons unsalted butter
- 1 to 2 garlic cloves
- Salt
- 6 large waxy potatoes (about 2 1/2 pounds), such as red bliss, peeled and sliced about 1/8-inch thick
- 2 cups half-and-half
- Freshly ground black pepper
- Fresh nutmeg
- 1 cup grated Gruyère
Pasta Frittata
By lorik
This dish is one recipe calling for leftover pasta that is actually worth planning for
- 1/4 pound spaghetti, linguine, fettuccine or other long pasta (or about 1/2 pound cooked pasta)
- Salt and pepper to taste
- 4 tablespoons butter or extra virgin olive oil
- 1/4 cup minced pancetta, bacon or prosciutto, optional
- 6 eggs
- 1 cup fresh grated Parmesan cheese
Garlic Croutons
By lorik
Preheat oven to 350 degrees F (175 degrees C)
- Option: Herb Croutons:
- 4 tablespoons butter
- 1 clove garlic, minced
- 3 (3/4 inch thick) slices French bread, cut into cubes
- 1 loaf stale Italian Bread
- olive oil
- minced herbs
- shredded parmesan
Sichuan Stir-Fried Pork in Garlic Sauce
By lorik
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar
- Sauce:
- 1/2 cup low-sodium chicken broth
- 2 tablespoons sugar
- 2 tablespoons soy sauce
- 4 teaspoons Chinese black vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons ketchup
- 2 teaspoons fish sauce
- 2 teaspoons cornstarch
- Pork:
- 12 ounces boneless country-style pork ribs, trimmed
- 1 teaspoon baking soda
- 1/2 cup cold water
- 2 teaspoons Chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- Stir-Fry:
- 4 garlic cloves, minced
- 2 scallions, white parts minced, green parts sliced thin
- 2 tablespoons Asian broad-bean chili paste
- 4 tablespoons vegetable oil
- 6 ounces shiitake mushrooms, stemmed and sliced thin
- 2 celery ribs, cut on bias into 1/4-inch slices