Lorik's profile page
Recipes
Caroline J. Beck's 6-Minute Meyer Lemon Olive Oil Custard
By lorik
6 servings
- 3 whole eggs, room temperature
- 1/2 cup sugar
- 1/2 cup Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup extra virgin olive oil, preferably fresh olio nuovo
Cheesy Mashed Potato Puffs
By lorik
Arrange a rack in the middle of oven and heat to 400°F
- Makes 12 to 24 puffs, depending the size of the pan used
- Cooking spray or butter
- 2 cups cooked mashed potatoes
- 3 large eggs, beaten
- 1 cup grated cheese, such as Parmesan or Gruyère, divided
- 1/4 cup minced fresh chives
- 1/4 cup diced cooked bacon or ham (optional)
- Kosher salt
- Freshly ground black pepper
- Sour cream, for serve (optional)
Four Cheese Lasagna
By lorik
It's important not to overbake the lasagna
- 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
- 2 ounces Parmesan cheese, finely grated (about 1 cup)
- 1 1/2 cups part-skim ricotta cheese
- 1 large egg, lightly beaten
- 1/4 teaspoon ground black pepper
- 2 tablespoons minced fresh parsley leaves plus an additional 2 teaspoons
- 3 tablespoons unsalted butter
- 1 medium shallot, minced (about 3 tablespoons)
- 1 medium clove garlic, minced or pressed through garlic press (about 1 teaspoon)
- 1/3 cup all-purpose flour
- 2 1/2 cups whole milk
- 1 1/2 cups low-sodium chicken broth
- 1/2 teaspoon table salt
- 1 bay leaf
- pinch cayenne pepper
- 15 no-boil lasagna noodles
- 8 ounces fontina cheese, rind removed, shredded (about 2 cups)
- 3 ounces Gorgonzola cheese, finely crumbled (about 3/4 cup)
Roast Tri Tip with Winter Vegetables
By lorik
Preheat the oven to 425°
- 1 1/2 pound rutabaga, peeled and cut into 1-inch pieces
- 1/2 pound carrots, cut into 1-inch pieces
- 3 garlic cloves, crushed
- 2 tablespoons extra-virgin olive oil
- Salt
- Pepper
- One 2 1/4-pound beef tri-tip or coulotte roast
- 2 tablespoons unsalted butter
- 1 shallot, thinly sliced
- 1 cup dry red wine
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Savory Smoked Bacon, Corn, & Fontina Pie
By lorik
Preheat the oven to 350°F
- 2 store-bought pie crusts
- 6 oz smoked bacon, chopped
- 1 cup red onion, diced
- 2 garlic cloves, minced
- 1/2 cup green bell pepper, chopped
- 1 cup frozen corn, thawed
- 1/2 cup green onions, chopped
- 1 cup half-and-half
- 4 large eggs
- 1/2 tsp hot sauce
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 cup Fontina cheese, coarsely grated
Red Lentil and Butternut Squash Soup
By lorik
Heat oil in a 6-qt. saucepan over medium-high heat
- 1 ⁄4 cup olive oil
- 4 cloves garlic, finely chopped
- 3 medium carrots, finely chopped
- 2 stalks celery, finely chopped
- 1 medium white onion, finely chopped
- 1 tsp. ground cumin
- 1 ⁄2 tsp. crushed red chile flakes
- 1 ⁄2 small butternut squash (about 1 lb.) peeled, seeded, and finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chicken stock
- 1 cup red lentils
- Finely chopped parsley, for garnish
- Paprika, for garnish
- Flatbread and lemon wedges, for serving
Brie-Onion Dip In A French Bread Bowl
By lorik
Preheat the oven to 400 degrees F
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 large onion, halved and thinly sliced
- 6 sprigs thyme
- Kosher salt and freshly ground pepper
- 1 tablespoon Worcestershire sauce
- 1/4 cup low-sodium beef broth
- 2 tablespoons chopped fresh chives, plus more for topping
- 1 loaf French bread (18 to 20 inches)
- 8 ounces brie cheese, rind removed, thinly sliced
- Crackers and/or crudites, for serving
Pork Wellington with Apples and Fennel
By lorik
In a large skillet, heat the olive oil over medium-high heat until shimmering
- 2 Tbs. olive oi
- 1 medium bulb fennel, cored and roughly chopped (2 cups)
- 1 medium apple, peeled, cored, and diced (1 cup)
- 1/2 tsp. red pepper flakes
- Kosher salt and freshly ground black pepper
- 2 Tbs. Maille Dijon mustard; more for serving
- 1 pork tenderloin (about 1 lb.)
- 1 (14-oz.) sheet frozen puff pastry, thawed
- 4 oz. thinly sliced prosciutto
- 1 large egg, beaten
Mini Scalloped Potatoes
By lorik
Preheat the oven to 350 degrees F
- Unsalted butter, softened, for the ramekins
- 1 1/4 cups grated sharp white cheddar cheese
- 1/2 cup grated parmesan cheese
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon all-purpose flour
- Large pinch of cayenne pepper
- 1 1/2 pounds Yukon Gold potatoes (1 1/2 to 2 inches in diameter), unpeeled
- Kosher salt and freshly ground black pepper
- 1 cup plus 2 tablespoons heavy cream
Beer Cheese
By lorik
This spread can also be served as a dip for crudités
- Variation from Tasting Table:
- Makes about 2 1/2 cups
- 1/2 cup mild lager, such as Budweiser
- 1 pound sharp or extra-sharp cheddar cheese, shredded (4 cups)
- 1/4 cup finely chopped onion, rinsed and patted dry
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons hot sauce
- 1 garlic clove, minced
- 1 pound sharp yellow cheddar cheese, preferably Wisconsin cheddar
- 1 large garlic clove, smashed
- 2 teaspoons Worcestershire sauce
- 1/4 teaspoon ground mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper, plus more to taste
- 3/4 cup Hefeweizen wheat beer
- Assorted crackers, for serving
- Pretzel sticks, for serving