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Recipes
Creamed Corn
By lorik
Melt butter in medium saute pan over medium heat
- 1 16 oz bag frozen corn, thawed
- 4 Tablespoons butter
- 1 small onion, diced
- 1/4 cup sour cream or crème fraiche
- 1/8 cup grated parmesan cheese
- 1/2 cup mixed minced herbs such as parsley, chives and dill
- Salt and Pepper to taste
Slow-Roasted Pork Loin with Molasses and Balsamic Glaze
By lorik
Scott Conant
- 1 cup balsamic vinegar
- 1/2 small onion, coarsely chopped
- 6 thyme sprigs
- 2 cups chicken stock, preferably homemade
- 1 cup unsulfured molasses
- 2 tablespoons powdered mustard
- 1/4 teaspoon crushed red pepper
- Two 5-bone pork loin roasts, chine bones removed (about 4 pounds each)
- Kosher salt
- 2 garlic cloves, thinly sliced
- 2 rosemary sprigs, broken into 2-inch pieces
Rice Pudding in a Mug for 2
By lorik
In a medium bowl, whisk together the egg and sugar until light and fluffy
- 1 1 1 large egg
- 1/3 1/3 1/3 cup granulated sugar
- 3/4 3/4 3/4 cup whole milk
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon cinnamon
- Pinch Pinch salt
- 1 1/2 1 1/2 1/2 cups cooked rice, any kind
Molasses Spice Cookies
By lorik
Makes about 72 cookies Total time: about 1 hour + chilling
- WHISK:
- 2 1/2 cups all-purpose flour
- 1 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1 1/2 tsp. baking soda
- 1/2 tsp. each table salt, ground cloves, and freshly ground black pepper
- CREAM:
- 1 cup packed dark brown sugar
- 1/2 cup shortening (8 Tbsp.)
- 4 Tbsp. unsalted butter, softened
- ADD:
- 1 egg
- 1/2 cup full-flavor molasses
- Minced zest of 1 orange
- Granulated sugar
5 Steps to Achieve That Saucy, Glossy, Perfect Pasta
By lorik
Pour a few tablespoons of olive oil into the Dutch oven (enough to cover the bottom) and heat over medium
- From Bon Appetit
Reduced-Fat French Onion Dip
By lorik
You'll need two small- to medium-sized onions
- Sauteed Onion and Yogurt Dip from Saveur:
- 2 tablespoons olive oil
- 2 cups finely chopped onion (see note)
- Salt and pepper
- 1 cup low-fat cottage cheese
- 1/4 cup boiling water
- 1 cup low-fat sour cream
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- Makes 3 cups
- 1 ⁄4 cup olive oil, plus more for serving
- 3 shallots, chopped
- Pinch of sugar
- 6 scallions, chopped
- 1 oz. chives, chopped, plus more for garnish
- Kosher salt and freshly ground black pepper
- 2 cups strained greek yogurt or labneh
- Sumac, for garnish
- Potato chips, preferably Ruffles, to serve
- Crudités, to serve
Mustard-and-Herb-Crusted Pork Roast
By lorik
Brine the pork: Combine 4 cups water, the salt, sugar, garlic, bay leaves, juniper berries, peppercorns and cloves ...
- For the Pork:
- 1 cup kosher salt
- 6 tablespoons granulated sugar
- 8 cloves garlic, smashed
- 8 bay leaves
- 3 tablespoons dried juniper berries, lightly crushed
- 2 tablespoons black peppercorns
- 1 teaspoon whole cloves
- 1 6 -rib center-cut bone-in pork loin roast (about 5 1/2 pounds), chine bone notched
- For the Crust:
- 1 cup panko breadcrumbs
- 4 tablespoons unsalted butter, at room temperature
- 1 scallion, cut into 1-inch pieces
- 1/2 cup fresh parsley
- 2 tablespoons fresh thyme
- 2 teaspoons dried juniper berries, lightly crushed
- 3 tablespoons dijon mustard
Pan Seared Steaks with Port Wine Sauce
By lorik
We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak
- Steaks:
- 1 tablespoon vegetable oil
- 4 boneless strip or rib-eye steaks, 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
- Table salt and ground black pepper
- Port Sauce:
- 1 small shallot, minced (about 2 tablespoons)
- 1/2 cup ruby port
- 1/4 cup Sauce Base (1/2 recipe, see related content)or demi glace
- 1/4 teaspoon balsamic vinegar
- 1/4 teaspoon chopped fresh thyme
- 1 tablespoon unsalted butter
- Table salt and ground black pepper
- Sauce Base (makes 1/2 cup):
- 1 small onion, peeled and cut into rough 1/2-inch pieces
- 1 small carrot, peeled and cut into rough 1/2-inch pieces
- 8 ounces cremini mushrooms, stems trimmed and caps wipes clean and halved
- 2 medium garlic cloves, peeled
- 1 tablespoon vegetable oil
- 8 ounces 85 percent lean ground beef
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 4 cups low-sodium beef broth (see note)
- 4 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons whole black peppercorns
- 2 packages (5 teaspoons) unflavored powdered gelatin
Simple Refried Beans
By lorik
Heat bacon in 10-inch nonstick skillet over medium-low heat until fat renders and bacon crisps, 7 to 10 minutes, fl...
- 2 slices bacon
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 1 (15-ounce) can pinto beans (do not rinse)
- 1/4 cup water
- Kosher salt
Pati Jinich's Sopes
By lorik
Makes 12 sopes
- make the Sopes:
- 2 2 2 cups masa harina or corn tortilla flour such as Maseca
- 2 2 2 cups water more if needed
- Pinch Pinch kosher or coarse sea salt
- serve:
- 1 1 1 cup refried beans
- 1/2 1/2 1/2 cup finely chopped white onion
- 1/2 1/2 1/2 cup crumbled queso fresco or cotija
- 1/2 1/2 1/2 cup shredded romaine lettuce
- 1 1 1 recipe Quick Roasted Tomatillo Salsita