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Recipes
Three Meat Calzone
By lorik
Serve this overstuffed calzone with your favorite tomato sauce if desired
- 6 ounces thinly sliced salami
- 2 ounces pepperoni, thinly sliced
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- Flour for dusting work surface
- 1 (1-pound) ball ready-made pizza dough
- 4 ounces capicola, thinly sliced
- 8 ounces mozzarella cheese, thinly sliced
Torta della Nonna
By lorik
1. Prepare the shortbread
- For Shortbread:
- 400 grams flour (00 is best!)
- 150 grams powdered sugar
- 1 pinch salt
- 4 whole eggs
- 200 grams butter
- 1 fresh vanilla bean
- For Pastry Cream:
- 1 liter whole milk
- 8 egg yolks
- 250 grams granulated sugar
- 1/2 lemon, zested
- 80 grams flour
- 1 fresh vanilla bean
- 120 grams pinoli (topping)
- Powdered sugar for sprinkling on top
Gyoza
By lorik
Heat sesame oil in a large skillet over medium high heat
- 1 tablespoon sesame oil
- 2 cups chopped cabbage
- 1/4 cup chopped onion
- 1 clove garlic, chopped
- 1/4 cup chopped carrot
- 1/2 pound ground pork
- 1/4 teaspoon Chinese 5 spice
- 1 tablespoon vegetable oil
- 1 (10 ounce) package wonton wrappers
- 1/4 cup water
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 scallions, thinly sliced
Baked Egg and Chorizo Enchiladas
By lorik
On a rimmed baking sheet, broil the tomatillos, garlic, serrano chile, and the thick slices of onion
- 1 1 1 pound tomatillos, husked and rinsed
- 4 4 4 garlic cloves, skin on
- 1 1 1 fresh serrano chile
- 1 1 1 medium white onion, half thickly sliced, half thinly sliced
- 1 1 1 teaspoon salt
- 1 1 1 cup water or chicken stock
- 1/2 1/2 1/2 cup chopped cilantro, plus more for garnish
- 1/2 1/2 1/2 pound fresh Mexican chorizo, casings removed
- Grapeseed oil, divided
- 8 8 8 corn tortillas
- Sour cream or Mexican crema
- Queso fresco, divided
- 4 4 4 eggs
- 1/2 1/2 1/2 cup Monterey jack cheese
ATK Best Chicken Stew
By lorik
Mashed anchovy fillets (rinsed and dried before mashing) can be used instead of anchovy paste
- 2 pounds boneless, skinless chicken thighs, halved crosswise and trimmed
- Kosher salt and pepper
- 3 slices bacon, chopped
- 1 pound chicken wings, halved at joint
- 1 onion, chopped fine
- 1 celery rib, minced
- 2 garlic cloves, minced
- 2 teaspoons anchovy paste
- 1 teaspoon minced fresh thyme
- 5 cups chicken broth
- 1 cup dry white wine, plus extra for seasoning
- 1 tablespoon soy sauce
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/3 cup all-purpose flour
- 1 pound small red potatoes, unpeeled, quartered
- 4 carrots, peeled and cut into 1/2-inch pieces
- 2 tablespoons chopped fresh parsley
Southeast Asian Rib Eye Steaks
By lorik
Season the steaks with salt and let them stand at room temperature for 10 minutes
- Four 1-inch-thick rib eye steaks (about 3 1/2 pounds)
- Salt
- 1 tablespoon plus 1 teaspoon dry mustard
- 1 tablespoon dark brown sugar
- 2 tablespoons warm water
- 10 anchovy fillets, minced
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons ground ginger
- 2 teaspoons freshly ground black pepper
- 1 teaspoon freshly ground white pepper
Double Crust Stuffed Pizza
By lorik
Combine the white sugar and the warm water in a large bowl or in the work bowl of a stand mixer
- For Crust:
- 1 1/2 teaspoons white sugar
- 1 cup warm water (100 degrees F/40 degrees C)
- 1 1/2 teaspoons active dry yeast
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- For Filling:
- 1 (8 ounce) can crushed tomatoes
- 1 tablespoon packed brown sugar
- 1/2 teaspoon garlic powder
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 3 cups shredded mozzarella cheese, divided
- 1/2 pound bulk Italian sausage
- 1 (4 ounce) package sliced pepperoni
- 1 (8 ounce) package sliced fresh mushrooms
- 1/2 green bell pepper, chopped
- 1/2 red bell pepper, chopped
New England Bar Pizza
By lorik
Clean the food processor in between making the dough and the pizza sauce
- DOUGH:
- 1 2/3 cups (8 1/3 ounces) all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon instant or rapid-rise yeast
- 2/3 cup water
- 1 1/2 teaspoons extra-virgin olive oil
- 3/4 teaspoon salt
- SAUCE:
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon extra-virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon red pepper flakes
- TOPPING:
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 4 ounces whole-milk mozzarella, shredded (1 cup)
- 1 tablespoon extra-virgin olive oil
Bisquick® Beer Bread
By lorik
1. Heat oven to 375°F. Grease bottom only of 9x5-inch loaf pan with 1 to 2 tablespoons of the butter
- 1/4 cup butter, softened
- 3 cups Original Bisquick™ mix
- 1/3 cup sugar
- 1 bottle or can (12 oz) light beer
Barley and Rice with Sesame Oil and Chives
By lorik
Popular Korean Side Dish
- 1 cup pearled barley, rinsed
- 1 cup long-grain white rice, rinsed
- 2 tablespoons unsalted butter
- 1 teaspoon toasted sesame oil
- Salt
- 1/2 cup thinly sliced chives