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Recipes
Linguine with White Clam Sauce
By lorik
Our favorite clam juice is Bar Harbor Clam Juice
- 2 shallots, minced
- 2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 2 (6.5-ounce) cans chopped clams
- 1 cup chicken broth
- 1 (8-ounce) bottle clam juice
- 2 tablespoons unsalted butter
- Salt and pepper
- 1 pound linguine
- 2 tablespoons minced fresh parsley
Parmesan Risotto
By lorik
1. Microwave 3 cups broth, rice, and 2 tablespoons butter in covered large bowl until most of liquid is absorbed, 1...
- Variation from Tasting Table:
- 4 cups low-sodium chicken broth
- 1 cup Arborio rice
- 6 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 2 ounces Parmesan cheese, grated (1 cup)
- 3 tablespoons minced fresh parsley
- 8 cups chicken stock
- 3 thyme sprigs
- 3 bay leaves
- One 4-inch rosemary sprig
- One 3-inch Parmesan rind
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 small yellow onion, minced
- 2 cups carnaroli rice
- 1 cup dry white wine
- 1 1/2 cups grated Parmesan cheese, plus more for garnish
- 2 tablespoons unsalted butter
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper, to taste
Pork Meatballs with Spicy Sauce over Polenta
By lorik
Makes 24 Meatballs Make the sauce: Heat the olive oil in a large pot over medium heat
- For the Sauce:
- 3 tablespoons extra-virgin olive oil
- 1 large onion, finely diced
- Kosher salt
- 2 tablespoons tomato paste
- 1 pound ground pork shoulder
- 2 teaspoons red pepper flakes
- 2 28 -ounce cans whole San Marzano tomatoes, crushed by hand
- For the Meatballs:
- 2 pounds ground pork shoulder
- Kosher salt
- 3 to 4 pickled hot cherry peppers, minced, plus 2 to 3 tablespoons pickling liquid from the jar
- 4 slices white bread, finely chopped
- 3 large eggs, lightly beaten
- 2 tablespoons extra-virgin olive oil
- Polenta, for serving (optional)
Cauliflower Cake
By lorik
Preheat the oven to 400°F
- 1 small cauliflower, outer leaves removed, broken into 1 1/4-inch florets (about 4 cups)
- 1 medium red onion, peeled (6 ounces)
- 5 tablespoons olive oil
- 1/2 teaspoon finely chopped rosemary
- 7 large eggs
- 1/2 cup basil leaves, chopped
- 1 cup all-purpose flour, sifted
- 1 1/2 teaspoon baking powder
- 1/3 teaspoon ground turmeric
- 1 1/2 cups coarsely grated Parmesan or another aged cheese
- 1 tablespoon white sesame seeds
- 1 teaspoon nigella seeds (also known as black caraway)
- Salt and Pepper
Ruby Port Ham Glaze
By lorik
Whisk together brown sugar, port, and mustard until smooth
- 3 tablespoons light brown sugar
- 2 tablespoons ruby port
- 2 teaspoons Dijon mustard
Slow Cooker Short Rib Ragu
By lorik
Preheat oven to 350° F. Soak dried mushrooms in 2 cups boiling water
- For the short rib ragu:
- 1 ounce dried porcini mushrooms
- 5 1/2 pounds bone-in short ribs
- 1 pinch kosher salt and freshly ground black pepper, to taste
- 1 tablespoon bacon fat, lard or oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 2 large cloves garlic, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon anchovy paste
- 1/2 bottle big red wine
- 14 ounces can fire-roasted whole tomatoes and juice
- 1 tablespoon Dijon mustard
- 3 dashes Worcestershire sauce, more to taste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 large sprig rosemary, leaves chopped
- 2 bay leaves
- 2 quarts chicken stock or water (more or less as needed)
- 1 recipe gremolata (as follows)
- Gremolata:
- 1 large clove garlic, minced
- 1 1/2 tablespoons zest from one large lemon
- 1/4 cup parsley, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon olive oil
- Mix ingredients in a small bowl and let sit at room temperature for an hour before serving.
Garlicky Skillet Strata
By lorik
This quick version of a classic cheese strata is cooked on the stovetop until the eggs are set and then finished in...
- 12 large eggs
- 1/2 cup half-and-half
- Salt and pepper
- 2 tablespoons extra-virgin olive oil
- 4 slices hearty white sandwich bread, cut into 1-inch pieces
- 2 tablespoons unsalted butter
- 6 ounces Canadian bacon, chopped
- 4 scallions, white and green parts separated and sliced thin
- 4 garlic cloves, minced
- 3 ounces Gruyère cheese, shredded (3/4 cup)
Chicken Supremes with Roast Garlic and Tarragon Brioche Pudding
By lorik
Preheat the oven to 425°F
- Tarragon Brioche Pudding:
- 2 heads garlic
- 1/4 cup olive oil
- Coarse sea salt
- 4 eggs
- 1 1/4 cups heavy cream
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 ounce tarragon, finely chopped
- Black pepper
- 2 teaspoons unsalted butter, melted
- 14 ounces crustless brioche loaf, trimmed and cut horizontally into three 9 x 4 inch slices
- Pea–Tarragon Jus:
- 2 cups unsalted chicken stock
- 5 tablespoons unsalted butter, fridge-cold, cut into 3/4-inch dice
- 6 1/2 ounces fresh or frozen peas, blanched for a minute in boiling water and drained
- 1/2 ounce tarragon leaves
- Chicken:
- 2 tablespoons olive oil
- 6 chicken supremes (about 3 1/4 pounds chicken total)
- 1/3 sprigs thyme
- 7 tablespoons unsalted butter, cut into 3/4-inch dice
- 1 tablespoon lemon juice
Slow-Cooked Pork Tacos
By lorik
1. Put the cumin and coriander in a small pan and set over medium heat
- Pickles Onions:
- 2 teaspoons cumin seeds
- 1 teaspoon coriander seeds
- 2 teaspoons ancho chili powder
- 1 teaspoon chipotle chili powder
- 1/2 teaspoon dried oregano
- 2 pounds boneless pork shoulder (not too lean), cut into 3/4-inch chunks
- Kosher salt
- Vegetable oil
- 1 medium yellow onion, finely chopped
- 1 poblano pepper, finely chopped
- 1 serrano chili, seeded and finely chopped
- 2 garlic cloves, minced
- 1 cup canned diced tomatoes, with their juices
- 1 1/2 cups chicken stock (homemade or low sodium)
- 2 large limes
- Corn tortillas
- 2 avocados
- Pickled onions (recipe below)
- Cilantro, washed and dried
- Sour cream (optional)
- 1 medium red onion
- 1 tablespoon kosher salt
- 2 tablespoons sugar
- 1/4 medium beet, peeled
- Handful cilantro
- Cider vinegar
Spiced Root Vegetables with Pumpkin Seeds
By lorik
Preheat the oven to 425 degrees F
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 1 pound parsnips, peeled, trimmed and halved or quartered lengthwise
- 1 pound turnips, peeled, halved and cut into small wedges
- 1/2 celery root (about 1 pound), peeled and cut into 3/4-inch pieces
- 1/4 cup extra-virgin olive oil
- 3 cloves garlic, grated
- 1 teaspoon paprika
- Kosher salt and freshly ground pepper
- 1/4 cup unsalted pepitas (green pumpkin seeds)
- Flaky sea salt
- Chopped fresh cilantro, for topping