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Recipes
Asiago Garlic Linguine
By lorik
Cook the noodles according to package directions
- 2 Tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 8 ounces fresh linguine noodles
- 1/2 cup Asiago cheese, grated
- 2 Tbsp fresh parsley, minced
Loaded Smashed Potatoes
By lorik
Microwave potatoes and oil in large covered bowl until tender, 10 to 12 minutes
- Salt and pepper
- 8 slices bacon, chopped fine
- 2 pounds small red potatoes, halved
- 2 tablespoons vegetable oil
- 3/4 cup sour cream
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 2 scallions, sliced thin
Grilled Chicken with Sweet & Sticky Sauce for 2
By lorik
Chili sauce makes a flavorful barbecue sauce
- HEAT:
- 2 2 2 tsp. vegetable oil
- 1/4 1/4 1/4 cup diced red onion
- 1/2 1/2 1/2 cup bottled chili sauce (such as Heinz)
- 1/2 1/2 1/2 cup apple jelly
- 1 1 1 Tbsp. Dijon mustard
- to and black pepper to taste
- BASTE:
- 2 2 2 boneless, skinless chicken breasts (6–8 oz. each), seasoned with salt and black pepper
Grilled Hanger Steak with Spring Vegetables and Hazelnuts
By lorik
In a small bowl, mix the paprika with the shallots, 3 tablespoons of the olive oil and 1 1/2 tablespoons each of sa...
- 1 1/2 tablepoons smoked sweet paprika
- 2 medium shallots, halved and thinly sliced
- 6 tablepoons extra-virgin olive oil
- Kosher salt
- Pepper
- Two 3/4- to 1-pound hanger steaks
- 1 cup hazelnuts
- 1 cup fresh English peas (5 ounces)
- 1/2 pound asparagus, cut into 1-inch lengths
- 4 ounces watercress, large stems trimmed (about 6 cups)
- 2 tablepoons minced rhubarb
- 1 tablepoon minced peeled fresh ginger
- 1/2 teaspoon finely grated lemon zest plus 2 tablepoons fresh lemon juice
Easiest Ever Cheesecake
By lorik
Reduce the oven temperature as soon as the crust is finished baking and be sure it has dropped to 250 degrees befor...
- Crust:
- 6 whole graham crackers, broken into pieces
- 1/3 cup (2 1/3 ounces) sugar
- 1/2 cup (2 1/2 ounces) all-purpose flour
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- Cheesecake:
- 2 pounds cream cheese
- 1 1/4 cups (8 3/4 ounces) sugar
- 4 large eggs
- 1/4 cup heavy cream
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
Burrata with Grilled Bread, Celery and Anchovies
By lorik
Recipe from the Tasting Table Test Kitchen
- For Shallot Vinaigrette:
- 1 small shallot, thinly sliced
- 2 tablespoons fresh lemon juice
- 1 tablespoon Champagne vinegar
- Salt, to taste
- For the Marinated Anchovies:
- 3 whole salt-packed anchovies, soaked, drained and filleted in half
- 4 sprigs thyme, finely chopped
- 1 clove garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- For the Crostini:
- Six 1/2-inch-thick slices of whole wheat sourdough
- 2 celery stalks, peeled with a vegetable peeler and thinly sliced
- Three 8-ounce balls of burrata, torn into quarters
- Zest of 1 lemon
- Sea salt, to taste
Mediterranean Tri-Tip Steak
By lorik
Pat down the meat with paper towels until no visible moisture remains; sprinkle with salt and pepper
- serves 2 to 4
- 1 pound California tri-tip steak, also known as a Santa Maria or California tri-tip
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons pomegranate molasses
- 1 fat garlic clove, minced
- 1 tablespoon finely chopped mint
Deep Dish Quiche Lorraine
By lorik
To prevent the crust from sagging during blind baking, make sure it overhangs the pan’s edge and use plenty of pi...
- Pastry Dough:
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour, plus more for work surface
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes
- 3 tablespoons sour cream
- 1/4-1/3 cup ice water
- 1 large egg white, lightly beaten
- Custard Filling:
- 8 ounces bacon, preferably thick-cut, cut crosswise into 1/4-inch pieces
- 2 medium onions, chopped fine (about 2 cups)
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 8 large eggs plus 1 large yolk
- 1 1/2 cups heavy cream
- 1/2 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon cayenne
- 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
Glazed Shallot, Walnut, Sage and Goat Cheese Pizza
By lorik
For Dough: Combine yeast, water, and milk in a large bowl
- Pizza Dough (Adapted from Dorie Greenspan):
- Makes two 11 x 17-inch pizzas
- 1 packet active dry yeast
- 1 3/4 cups warm water (80º F)
- 1/4 cup milk
- 2 tablespoons olive oil
- 4 1/2 cups all-purpose flour, divided (you may need less)
- 1/2 cup bread flour, divided
- 1 3/4 teaspoons fine sea salt
- For the Shallot Mixture (Enough for 2 Pies):
- 2 tablespoons olive oil
- 2 medium onions, quartered lengthwise and sliced thinly crosswise
- 4 large shallots, halved and sliced thinly lengthwise
- 3 fat cloves of garlic, crushed with the flat side of a knife and coarsely chopped
- 10 to 12 fresh sage leaves, coarsely chopped (3 to 4 tablespoons, loosely packed)
- 1 teaspoon fine sea salt
- Freshly ground pepper to taste
- Zest from 1/2 Meyer lemon (optional)
- Juice of 1/2 Meyer lemon (optional)
- Cornmeal for sprinkling the pan
- 3 ounces soft, fresh goat cheese, crumbled
- 1/4 cup walnut halves, toasted in a rimmed baking sheet in a 375º F oven for 8 to 10 minutes, cooled and coarsely chopped
Ham Balls with Honey Bourbon Sauce
By lorik
Have no fear if the mixture seems wet — that’s what makes the ham balls super moist
- FOR THE HAM BALLS, PULSE:
- 1 lb. cubed cooked ham
- 1/2 a small onion
- ADD:
- 8 oz. ground pork
- 1 cup fresh bread crumbs
- 1/2 cup milk
- 1 egg, lightly beaten
- 2 Tbsp. bourbon
- 1/2 tsp. black pepper
- FOR THE SAUCE, SIMMER:
- 1 cup packed brown sugar
- 1/3 cup each bourbon, honey, and white wine vinegar
- 3/4 tsp. dry mustard
- 1/4 tsp. ground ginger
- 1/8 tsp. each ground cloves and cayenne pepper