Lorik's profile page
Recipes
Roast Beef and Fermented Beets Borscht Sandwiches
By lorik
For Sandwiches: Stir yogurt, mayonnaise, horseradish, and ½ teaspoon salt together in small bowl; set aside
- Sandwiches:
- 1/2 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons finely grated fresh horseradish
- Kosher salt and pepper
- 13 ounces roast beef, sliced thin
- 1/4 cup beet kvass
- 2 cups fermented beets, cut into 1/4-inch strips
- 4 soft kaiser rolls, halved horizontally
- 1 1/3 cups fresh dill, chopped into 1-inch sprigs
- Fermented Beets and Beet Kvass:
- 1 pound red beets (2 large beets), rinsed and peeled
- 5 cups water
- 7 1/2 teaspoons Diamond Crystal kosher salt
Caramelized Onion and Horseradish Smashed Potatoes
By lorik
Melt 1 1/2 tablespoons butter in a large skillet over medium-high heat
- 1 1/2 tablespoons butter
- 2 onions, sliced and separated into rings
- 1/2 tablespoon white wine vinegar
- 1/4 teaspoon ground dried thyme
- 3 large baking potatoes, peeled and cubed
- 1/2 tablespoon Dijon mustard
- 1 tablespoons prepared horseradish, or to taste
- Salt and cracked black pepper to taste
- 1/8 cup softened butter
- 1/2 to 2/3 cup half-and-half
Spicy Garlic Noodles
By lorik
Crumble the tofu into a mixing bowl and combine with the cornstarch and five spice powder
- 1 (16-ounce) box fettuccine noodles (or other thick wheat noodle)
- 1 tablespoon toasted sesame oil
- 14 ounces extra firm tofu, drained and pressed
- 1 1/2 tablespoons cornstarch
- 1/4 teaspoon Chinese five-spice powder (optional)
- 2 tablespoons peanut oil
- 4 ounces sliced shiitake mushrooms
- 1 large shallot, finely diced
- 1 inch knob of ginger, finely chopped
- 3 cloves garlic, finely chopped
- 3 tablespoons soy sauce or Bragg's liquid aminos
- 2 tablespoons chili sauce (I used Sriracha)
- 2 tablespoons agave nectar (or honey)
- 1/2 cup broth of choice
- 2 sliced scallions, for garnish
How to Dry Tomatoes in the Oven
By lorik
1. Prep the tomatoes: Rinse the tomatoes under cool water and pat dry
- What You Need:
- Makes 1 pound dried tomatoes
- Ingredients:
- 2 pounds plum or Roma tomatoes
- 1 teaspoon kosher salt
- 1 cup olive oil
- Equipment:
- Chef's knife
- Large bowl
- Measuring cups and spoons
- 2 to 3 wire cooling racks
- Aluminum foil
- Rimmed baking sheet
- 2 pint glass jars
Honey Mustard Dressing for 2
By lorik
In a small bowl, whisk together the mayonnaise, mustard, honey, and lemon juice
- 1/4 cup mayonnaise
- 1 tablespoon prepared mustard
- 1 tablespoon honey
- 1/2 tablespoon lemon juice
Paprika Pork Chops
By lorik
Combine paprika, black pepper, and salt
- 1/2 tsp. smoked or sweet paprika
- 1/4 tsp. black pepper
- 1/8 tsp. kosher salt
- 4 bone-in pork chops, trimmed (6–8 oz. each)
- 2 tsp. vegetable oil
- 1/4 cup dry Marsala or sherry
Guinness Chocolate Cookies
By lorik
Guinness Extra Stout is available in 12-oz
- REDUCE:
- 2 bottles Guinness Extra Stout (12 oz. each)
- 1/2 cup packed brown sugar
- WHISK:
- 2 3/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 tsp. instant espresso powder
- 3/4 tsp. baking soda
- 1/2 tsp. table salt
- CREAM:
- 1 stick unsalted butter, softened (8 Tbsp.)
- 1/2 cup shortening (8 Tbsp.)
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 1 tsp. pure vanilla extract
- STIR:
- 2 cups white chocolate chunks
- 1 cup semisweet chocolate chunks
Herbed Ricotta Polenta
By lorik
Put the polenta in a 4-quart heavy-duty saucepan and whisk in the boiling water
- 11 oz. (2 cups) polenta (not instant or quick-cooking)
- 3 cups boiling water
- 3 cups lower-salt chicken broth or water; more as needed
- Fine sea salt
- 1 packed cup fresh basil
- 1/2 cup loosely packed fresh flat-leaf parsley
- 1 to 2 Tbs. loosely packed fresh marjoram
- 2 oz. (2 cups) finely grated Parmigiano-Reggiano; more for serving
- 1/2 cup whole-milk ricotta
- 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
- Freshly ground black pepper
Cheesy Cauliflower "Bread Sticks"
By lorik
Preheat oven to 425 F degrees
- Servings: 8
- Calories: 185 kcal
- Author: Joanna Cismaru
- 4 cups riced cauliflower about 1 large head of cauliflower
- 4 eggs
- 2 cups mozzarella cheese I used a Tex Mex blend
- 3 tsp oregano
- 4 cloves garlic minced
- salt and pepper to taste
- 1 cup mozzarella cheese, or more for topping
Empanadas
By lorik
Prepare cornmeal pastry. While pastry is chilling, melt butter in a wide frying pan over medium heat
- Cornmeal Pastry (recipe follows)
- 1 tsp butter
- 1/2 lb each ground beef and pork
- 1 large clove garlic, minced
- 1/2 cup each tomato puree and raisins
- 1/4 cup dry sherry
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 2 Tbsp vinegar
- 1 Tbsp sugar
- 3/4 cp slivered almonds