Lorik's profile page
Recipes
Omelet with Fried Sage and Gruyere
By lorik
Alex Guarnaschelli
- 1 tablespoon canola oil
- 8 to 10 small fresh sage leaves, to taste
- Kosher salt
- 3 large eggs
- 1 tablespoon unsalted butter
- 1/4 to 1/2 cup grated gruyere cheese
- Freshly ground pepper
Curried Corn Soup with Ginger
By lorik
Melt the butter in a large pot or Dutch oven over medium heat
- 4 tablespoons unsalted butter
- 2 leeks (white and light green parts only), thinly sliced and well rinsed
- 2 stalks celery, finely chopped
- 1 large carrot, finely chopped
- 2 tablespoons finely chopped peeled ginger
- 2 cloves garlic, finely chopped
- 2 teaspoons fresh thyme, chopped
- 1 1/2 teaspoons Madras-style curry powder
- 1 large russet potato, peeled and cut into 1-inch cubes
- 4 cups low-sodium chicken broth
- 1 teaspoon sugar
- 1 16 -ounce bag frozen corn kernels
- 1 cup heavy cream
- Kosher salt
- Creme Fraiche
- Cilantro
- Lump crabmeat
- Brown butter
- Fried sliced garlic
Oyakodon (Japanese Chicken and Egg Rice Bowl)
By lorik
Make the sauce: In a small bowl, combine dashi, sake, mirin, soy sauce and sugar; stir to dissolve sugar
- 6 tablespoons dashi (homemade or instant)
- 2 tablespoons dry sake
- 2 tablespoons mirin or aji mirin
- 2 tablespoons soy sauce
- ½ teaspoons sugar
- 2 skin-on chicken thighs, deboned (do it yourself or ask your butcher)
- 1 small onion, thinly sliced, lengthwise
- 4 eggs
- 6 sprigs of mitsuba, cut into 1-inch lengths, or 2 scallions, very thinly sliced on a sharp diagonal
- Short-grained white rice (often labeled sushi rice), cooked, for serving
- Shichimi togarashi (Japanese 7-spice chile pepper, sometimes labeled nanami) (optional)
Raspberry-Lemonade "Cream Puffs"
By lorik
HEAT oven to 400ºF. UNFOLD 1 pastry sheet on lightly floured surface; cut crosswise into thirds, following fold l...
- 1 pkg. (17.3 oz.) frozen puff pastry (2 sheets), thawed
- 1/4 cup boiling water
- Zest from 1 lemon
- 1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
- 1 can (5 oz.) evaporated milk
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- 2 cups raspberries
- 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup powdered sugar
- 1 tsp. cold water
Italian Style Sausage Gravy with Cornmeal Biscuits
By lorik
Preheat oven to 450°. Line a baking sheet with parchment paper
- FOR THE BISCUITS, WHISK:
- 11/2 cups all-purpose flour
- 1/4 cup yellow cornmeal
- 1 Tbsp. each baking powder
- and sugar
- 1 tsp. table salt
- 1/2 tsp. baking soda
- CUT IN:
- 4 Tbsp. cold unsalted butter,
- cubed
- 3/4 cup buttermilk
- FOR THE GRAVY, BROWN:
- 1 lb. bulk Italian sausage
- 4 Tbsp. olive oil, divided
- 1 cup finely diced onions
- 1/2 cup finely diced red bell
- pepper
- 1 Tbsp. minced fresh garlic
- 1 tsp. dried Italian seasoning
- 1/2 tsp. red pepper flakes
- STIR IN:
- 1/4 cup tomato paste
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 cup chopped fresh basil
- Salt and black pepper to taste
Garlicky Soba Noodles
By lorik
Serves 3 to 4
- 8 to 9 ounces dried soba noodles
- 3 medium scallions, thinly sliced
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce or tamari
- 2 teaspoons Asian sesame oil
- 2 teaspoons sambal or Asian chile-garlic paste
- 1 clove garlic, minced
- 1/2 English cucumber, halved lengthwise, then thinly sliced
- 2 ounces baby kale (about 2 1/2 packed cups)
- Poached eggs, for serving (optional)
Corn Queso Fundido
By lorik
In a blender, puree half of the corn with 1/2 cup of water until smooth
- 1 pound frozen sweet corn kernels (3 cups), thawed
- 2 tablespoons extra-virgin olive oil
- 1 poblano chile—stemmed, seeded and finely diced
- 1 small onion, finely diced
- Kosher salt
- 1 large garlic clove, minced
- 1/2 pound Monterey Jack cheese, shredded
- Finely chopped cilantro, radish matchsticks and thinly sliced jalapeños, for garnish
- Corn tortilla chips, for serving
Chicken Skewers with Peanut-Ginger Marinade
By lorik
In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red p...
- 1/2 cup freshly squeezed orange juice
- 1 orange, zested (about 2 teaspoons)
- 1/2 cup smooth natural peanut butter
- 2 tablespoons packed dark brown sugar
- 1/4 cup light soy sauce
- 2 teaspoons peeled grated fresh ginger
- 4 medium cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips
- Oil, for grill grate
- Skewers (soaked in water for 20 minutes if wooden)
- 1/4 cup roughly chopped fresh cilantro leaves, for serving
- 1/3 cup roughly chopped roasted, salted peanuts, for serving
Barley Salad with Figs and Tarragon-Lemon Dressing
By lorik
Serve as a salad or in a pita as a sandwich
- For the barley:
- 2 cups water
- 3/4 cup pearl barley
- 1 (2- by 1-inch) strip lemon zest, optional
- 3 peppercorns
- Pinch of fine sea salt
- For the salad, and to finish:
- 1 medium lemon
- 1/4 cup chopped dried figs, preferably Greek or Turkish (4 to 6)
- 2 medium stalks chopped celery, halved lengthwise if large, and cut into 1/4-inch slices (1 cup)
- 1/2 cup finely chopped green onions, white and light green parts (about 4)
- 1/2 cup chopped tangy apple, such as Macintosh or Granny Smith (about 1/2 apple)
- 2 tablespoons extra-virgin olive oil
- 2 to 3 teaspoons honey
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons finely chopped fresh tarragon
- 2 tablespoons finely chopped flat-leaf parsley
Eggs in a Hole
By lorik
You will need two heavy-bottomed rimmed baking sheets; our favorite is the Wear-Ever Half Size Heavy Duty Sheet Pan...
- 6 slices hearty white sandwich bread
- 5 tablespoons unsalted butter, softened
- 6 large eggs
- Salt and pepper