Lorik's profile page
Recipes
Cheddar Fondue Appetizer Bites
By lorik
Cut untrimmed bread into cubes about 3/4 inch square; set aside
- 1 long loaf (about 1 lb) French bread, day old, unsliced
- 1/2 cup butter
- 1 8 oz package cream cheese
- 2 cups (8 oz) shredded sharp cheddar cheese
- 1/4 tsp garlic or onion powder
- 2 egg whites, stiffly beaten
Easy Pea Soup
By lorik
One of my regular near-instant meals is pea soup, which I make by tossing sliced scallions in a little garlic-infus...
- 1 1 1 tablespoon garlic-infused oil
- 2 2 2 scallions, finely sliced
- 4 4 10-ounce cups (two 10-ounce packages) frozen peas
- Chicken or vegetable stock concentrate (powder, paste or cube)
- 2 to 3 2 to 3 3 tablespoons grated Parmesan cheese
Rigatoni with Ricotta-Sage Pesto
By lorik
Tip: Don’t cook the pasta before preparing the pesto, as the pasta must be hot when tossed with the sauce
- 6 tablespoons extra-virgin olive oil
- ⅓ cup chopped fresh sage leaves
- 3 cups packed fresh flat-leaf parsley leaves
- 2 teaspoons grated lemon zest
- ½ cup grated Parmesan cheese, plus more to serve
- ½ cup whole-milk ricotta cheese
- Kosher salt and ground black pepper
- 12 ounces short, tubular pasta with ridges, such as rigatoni or penne rigate
- ½ cup walnuts, toasted and coarsely chopped
Country Ham and Red-Eye Gravy Danish
By lorik
Melt butter in a 2-qt. saucepan over medium-high
- 3 tbsp. unsalted butter
- 1 ⁄4 small yellow onion, thinly sliced
- 3 tbsp. flour, plus more for dusting
- 1 ⁄3 cup cup strongly brewed coffee
- 3 tbsp. heavy cream
- 7 oz. thinly shaved country ham
- 1 1⁄2 tsp. sherry vinegar
- Kosher salt and freshly ground black pepper, to taste
- 4 (8-oz.) cannisters Pillsbury seamless crescent dough
- 1 egg, lightly beaten
- 1 1⁄2 cups grated Pecorino Romano
Lemon-and-Fennel-Roasted Lamb with Polenta
By lorik
In a food processor, puree the lemons with the garlic, fennel, olive oil and the 1 tablespoon of pepper
- 2 large lemons, scrubbed and thinly sliced
- 6 garlic cloves
- 1 tablespoon ground fennel
- 3/4 cup extra-virgin olive oil
- 1 tablespoon freshly ground black pepper, plus more for seasoning
- 3 1/2 pounds butterflied boneless leg of lamb
- Salt
- 4 cups water
- 1 cup coarse polenta (not instant)
- 1 cup milk
- 2 tablespoons unsalted butter
- 1/2 cup mascarpone
- 1 cup freshly grated Pecorino Romano cheese
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons prepared horseradish
Egg, Bacon, and Cheddar Pies
By lorik
To make the shortcrust pastry, put the flour and butter in a food processor and pulse until the mixture resembles b...
- For the Pies:
- 6 slices bacon
- 6 eggs
- Twelve 1/2-inch cubes cheddar cheese, or other semi-hard cheese
- 6 parsley sprigs
- Shortcrust Pastry:
- 12 ounces all-purpose flour, plus extra for dusting
- 5 1/2 ounces chilled butter, chopped
- 2 to 3 tablespoons iced water
Magic Strawberry Ice Cream
By lorik
You can use 6 ounces of thawed, frozen berries in place of fresh ones and bar white chocolate in place of the chips...
- 8 ounces strawberries, hulled (1 1/2 cups)
- 1/2 cup sweetened condensed milk
- 1 ounce white chocolate chips
- 1 tablespoon vodka
- 1/2 teaspoon vanilla extract
- pinch salt
- 1 1/4 cups heavy cream, chilled
Skillet Pork Chops with Apples and Maple Sage Butter
By lorik
1. Combine softened butter, 1 tablespoon maple syrup, sage, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl; set...
- 4 tablespoons unsalted butter, softened, plus 1 tablespoon unsalted butter
- 2 tablespoons maple syrup
- 1 tablespoon minced fresh sage
- Salt and pepper
- 4 (6- to 8-ounce) boneless pork chops, 3/4 to 1 inch thick, trimmed
- 2 Granny Smith apples, peeled, cored, halved, and cut into 1/2-inch-thick wedges
- 1 red onion, halved and sliced thin
- 1 tablespoon red wine vinegar
Chicken Tagine with Saffron and Mint
By lorik
Use a vegetable peeler to remove wide strips of zest from the orange before juicing it; be sure to trim away the bi...
- 1/4 teaspoon saffron threads, crumbled
- 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
- 1 1/4 teaspoons sweet paprika
- 3 orange zest strips (each 2 inches long)
- 4 pounds bone-in, skin-on chicken pieces (split breasts cut in half, drumsticks, and/or thighs), trimmed
- Salt and ground black pepper
- 2 tablespoons olive oil, plus more as needed
- 1 large onion, halved and sliced 1/4-inch thick
- 2 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
- 2 cups low-sodium chicken broth
- 1/2 cup Moroccan oil-cured olives, pitted
- 2 tablespoons minced fresh mint leaves
- 1/3 cup fresh squeezed orange juice
Glazed Ham with Pineapple Dijon Sauce
By lorik
Mix brown sugar, maple syrup and dijon mustard together in small bowl
- 5 lb boneless fully cooked ham
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/4 cup dijon mustard
- 1 tablespoon corn starch
- 1 undrained 20 oz can crushed pineapple