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Recipes
Grilled Cheese with Cheddar and Shallot
By lorik
Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well)
- 7 ounces aged cheddar cheese, cut into 24 equal pieces, room temperature
- 2 ounces Brie cheese, rind removed
- 2 tablespoons dry white wine or vermouth
- 4 teaspoons minced shallot
- 3 tablespoons unsalted butter, softened
- 1 teaspoon Dijon mustard
- 8 slices hearty white sandwich bread
BLT Mac and Cheese for 2
By lorik
Cook macaroni according to package directions; drain
- COOK:
- 1/2 lb. dry elbow macaroni
- SAUTÉ:
- 4 strips thin-sliced bacon, diced
- 2 Tbsp. minced shallots
- WHISK:
- 3 Tbsp. all-purpose flour
- 1/4 cup dry white wine
- 1 1/2 cups 2% milk, warmed
- 4 oz. sharp Cheddar, shredded
- 2 oz. smoked Gouda, shredded
- 1/2 tsp. Dijon mustard
- 2 Tbsp. dry white wine
- Tabasco sauce, salt, and black pepper to taste
- COMBINE:
- 1 Roma tomato, seeded and diced
- 2 Tbsp. minced fresh parsley
Scalloped Potatoes with Caramelized Onions
By lorik
In saucepan, bring cream, garlic, peppercorns, thyme, and salt to just under boil; reduce heat to low, cover ...
- 2 cups whipping cream
- 4 crushed garlic cloves
- 3 peppercorns
- 3/4 teaspoon sea salt
- 1 tablespoon oil
- 1 large Spanish or yellow onion, thinly sliced
- 3 large Yukon Gold potatoes (2 to 3 pounds), peeled
- 1 cup shredded Gruyere cheese
- 2 sprigs fresh thyme
Khachapuri (Georgian Cheese Bread)
By lorik
Combine yeast, sugar, and 2⁄3 cup water heated to 115° in a bowl; let stand until foamy, about 10 minutes
- 1 tsp. active dry yeast
- 1 ⁄4 tsp. sugar
- 1 tbsp. olive oil, plus more for greasing
- 1 1⁄4 cups flour, plus more for dusting
- 1 tsp. kosher salt
- 2 1⁄4 cups shredded Muenster cheese (14 oz.)
- 1 cup crumbled feta cheese (6 oz.)
- 2 eggs
- 4 tbsp. unsalted butter, cubed
Sistema Potato Salad
By lorik
Put potatoes in the steamer, add water until just covered
- 4 medium Yukon gold potatoes, peeled an cut into 1/2 inch cubes
- Water to cover
- 1/4 cup mayonnaise
- 1 tbs apple cider vinegar
- 1 1/2 tbs Dijon mustard
- 1/4 cup celery, finely diced
- 1/4 cup red onion, finely diced
- Salt and pepper to taste
Slow Cooker Dal
By lorik
Add the cumin, mustard, and fennel seeds to a small sauté pan, and place on the stove over low heat
- Serves 6
- 2 teaspoons whole cumin seeds
- 2 teaspoons whole mustard seeds
- 1 teaspoon whole fennel seeds
- 2 cups split red lentils, rinsed
- 5 cups water
- 1 (15-ounce) can diced tomatoes
- 1 medium onion, diced
- 1-inch piece fresh ginger, peeled and finely grated
- 1 tablespoon ground turmeric
- 1 bay leaf
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Fresh cilantro leaves, for serving (optional)
- Jasmine rice, for serving
Rosemary Steak Tips with Gorgonzola Polenta
By lorik
1. Bring water to boil in large saucepan over medium-high heat
- 4 cups water
- 1 cup instant polenta
- 4 tablespoons unsalted butter
- Salt and pepper
- 1 tablespoon coarsely chopped fresh rosemary
- 1 1/2 pounds sirloin steak tips, trimmed and cut into 2-inch chunks
- 1 tablespoon vegetable oil
- 10 ounces grape tomatoes, halved
- 4 ounces Gorgonzola cheese, crumbled (1 cup)
Smashed Dijon Potatoes
By lorik
Cook potatoes in a pot of boiling water until fork tender, 12 - 15 minutes
- 1 lb red skinned potatoes, cubed
- 2 Tbsp extra virgin olive oil
- 1 Tbsp Dijon mustard
- 1 Tbsp grated Parmesan
- 1/2 tsp kosher salt
Orzo with Caramelized Fall Vegetables
By lorik
Heat a large pot of water to boiling and salt it generously
- Serves 4 as a main dish, 6 as a side dish
- Salt
- 8 ounces orzo pasta
- Grapeseed, peanut, or vegetable oil
- 1 large sweet potato (about 12 ounces), diced
- 2 medium onions (about 1 pound total), finely diced
- 4 cloves garlic, minced
- 1 tablespoon peeled and grated fresh ginger
- 6 ounces shiitake mushrooms, stems removed and caps diced
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 3 big leaves Swiss chard or kale, stalks removed and leaves finely chopped (about 2 cups)
- Freshly ground black pepper
- Shaved Parmesan cheese (optional)
Peppered Cornbread
By lorik
Preheat the oven to 375°
- Canola oil for brushing
- 2 cups stone–ground cornmeal
- 1/2 cup all–purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 large eggs lightly beaten
- 2 cups buttermilk
- 1/2 cup fat–free sour cream
- 3 tablespoons unsalted butter melted