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Recipes
Mini Queso Pots
By lorik
Place the cheese rounds in a small ramekin
- 2 mini cheese rounds (such as Babybel)
- 2 Tbsp Salsa
- Tortilla Chips
Garlic Aioli
By lorik
Mix mayonnaise, garlic, lemon juice, salt, and pepper in a bowl
- Spicy Aioli:
- 3/4 cup mayonnaise
- 3 cloves garlic, minced
- 2 1/2 tablespoons lemon juice
- 3/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 cup mayonnaise
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Frank's hot sauce
- 1 small garlic clove, minced
- Salt and pepper
- The Real Deal:
- 2 tsp. Dijon mustard
- 1 ⁄2 tsp. kosher salt
- 3 cloves garlic, mashed into a paste
- 2 egg yolks
- 1 cup canola oil
Dark Chocolate Tofu Pudding
By lorik
This easy make-ahead dessert is so creamy, chocolaty, and tempting you may want to make a double batch! Makes 4 s
- HEAT:
- 3 oz. extra-bittersweet bar chocolate (70%), chopped
- 1/2 cup sugar
- 4 Tbsp. unsalted butter, cubed
- 3 Tbsp. heavy cream
- Pinch of salt
- PURÉE:
- 1 pkg. lite firm, silken tofu (12.3 oz.)
- GARNISH:
- 4 tsp. slivered almonds, toasted
Mr. L's Mashed Potatoes
By lorik
Put all the dairy in a dish and allow it to come to room temperature Fill a large pot 2/3 full of salted water
- 3 large russet potatoes, peeled and cubed
- 1/2 stick unsalted butter
- 1/3 cup sour cream
- 1/4 cup buttermilk
- 1 teaspoon salt (to taste)
- 1/2 tablespoon whole black peppercorns
- 2 large rosemary sprigs
- 3 to 5 cloves garlic (depending how big they are)
Kimchi
By lorik
Makes 1 quart
- 1 medium head (2 pounds) napa cabbage
- 1/4 cup sea salt or kosher salt (see Recipe Notes)
- Water (see Recipe Notes)
- 1 tablespoon grated garlic (5 to 6 cloves)
- 1 teaspoon grated ginger
- 1 teaspoon sugar
- 2 to 3 tablespoons seafood flavor or water (optional, see Recipe Notes)
- 1 to 5 tablespoons Korean red pepper flakes (gochugaru)
- 8 ounces Korean radish or daikon, peeled and cut into matchsticks
- 4 scallions, trimmed and cut into 1-inch pieces
Creamy Sweet Potato With Ginger Soup
By lorik
Heat oil over medium-high heat in a large, deep saute pan until shimmering
- Variation from The Kitchn:
- 2 tablespoons olive oil
- 1 1/2 pounds peeled raw sweet potatoes, cut into 1-inch chunks
- 1 large onion, cut into large dice
- 1 tablespoon butter
- 1 pinch sugar
- 3 large garlic cloves, thickly sliced
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 3 cups chicken broth, homemade or from a carton or can
- 1 1/2 cups half-and-half (or whole milk)
- Salt and freshly ground pepper, to taste
- Garnish: chopped honey-roasted peanuts
- For the soup:
- Olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 1 (2-inch) piece fresh ginger, peeled and thinly sliced, about 1/4 cup
- 3 cups mashed sweet potato (from about 3 roasted sweet potatoes)
- 3 tablespoons light miso
- 4 cups chicken or vegetable broth
- 1/2 cup whole milk
- Salt and pepper
- For the spiced yogurt drizzle:
- 1/2 cup whole milk yogurt
- 1/2 teaspoon garam masala
- 1/2 tablespoon maple syrup
Crispy Smashed Potatoes with Onion and Parsley
By lorik
Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket
- Kosher salt
- Kosher salt
- Kosher salt
- 1 1/4 1 1/4 to 2 tiny potatoes (1 to 2 inches, about the size of a golf ball)
- 1 1/4 1 1/4 to 2 tiny potatoes (1 to 2 inches, about the size of a golf ball)
- 1 1/4 1 1/4 to 2 tiny potatoes (1 to 2 inches, about the size of a golf ball)
- 1/3 1/3 1/3 cup chicken fat, olive oil or peanut oil
- 1/3 1/3 1/3 cup chicken fat, olive oil or peanut oil
- 1/3 1/3 1/3 cup chicken fat, olive oil or peanut oil
- Freshly ground pepper
- Freshly ground pepper
- Freshly ground pepper
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 2 2 2 tablespoons unsalted butter
- 1/2 1/2 1/2 small yellow onion, thinly sliced into rings
- 1/2 1/2 1/2 small yellow onion, thinly sliced into rings
- 1/2 1/2 1/2 small yellow onion, thinly sliced into rings
- 1 1 1/2 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
- 1 1 1/2 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
- 1 1 1/2 teaspoon Aleppo pepper or 1/2 teaspoon crushed red pepper flakes
- Flaky sea salt
- Flaky sea salt
- Flaky sea salt
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
- 1/4 1/4 1/4 cup chopped fresh flat-leaf parsley
Chicken Cutlets Grilled in Charmoula with a Quick Lemon Confit
By lorik
For the Confit: In a medium bowl, combine lemons, lukewarm water to cover and about 1 tablespoon salt
- For the Confit:
- 4 very small organic lemons
- 2 tablespoons fine sea salt, plus an extra tablespoon for soaking
- 1-2 small pieces broken cinnamon stick, each about 1/4" x 1"
- 2 fresh bay leaves, twisted in several places along the central vein to release flavor
- 4 whole peppercorns, slightly cracked in a mortar and pestle
- 3 tablespoons olive oil
- For the charmoula and chicken:
- 1 1/4 cups minced Italian parsley and cilantro, about half of each
- 2 scallions, sliced, including some light green
- 1/4 teaspoons coarse sea salt
- pinch or two of cumin
- 1/4 teaspoon Aleppo pepper
- 2 tablespoons white wine vinegar
- zest from one small lemon
- 1/4 cup extra-virgin olive oil
- 6 boneless and skinless chicken cutlets, about 3-1/4 lb
California Steak Salad
By lorik
Preheat the oven to 350°
- 2 tablespoons vegetable oil
- One 2-pound trimmed beef tenderloin roast, at room temperature
- Kosher salt
- Freshly ground pepper
- 1/2 small red onion, finely chopped
- 1/4 cup fresh lemon juice
- 1/4 cup red wine vinegar
- 2 tablespoons Dijon mustard
- 3/4 cup extra-virgin olive oil
- 2 tablespoons chopped tarragon
- 1/2 cup crumbled blue cheese (about 2 ounces)
- 1/2 pound green beans
- 1/2 pound sugar snap peas, split open
- 1 small bunch watercress, thick stems discarded
- 4 small radishes, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1 small head iceberg lettuce, cut crosswise into 4 slabs
- 2 tablespoons snipped chives
Huevos Motuleños
By lorik
1. AVOCADO PICO: Cut the corn away from the cob
- 1 ear corn
- 1/4 cup minced sweet onion
- 2 to 3 tablespoons minced jalapeño (depending on your love of heat)
- 2 tablespoons chopped cilantro
- 1 large (or two small) Hass avocados
- 1 large lime
- 1/2 cup buttermilk
- 1 cup refried beans (I use canned for this)
- 1 to 2 chiles en adobo, minced (again, depending on your love of spice and heat)
- 4 corn tortillas
- 2 large eggs (to be honest, I buy the extra-large eggs at the farmer's market—giant yolks! Yum!)
- Oil for frying
- Salt and freshly ground black pepper