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Recipes
Little Cheese Balls
By lorik
Mary Ann Esposito
- 1 cup ricotta cheese
- 2 ounces gorgonzola dolce
- 2 ounces Parmigiano Reggiano or Grana Padano, grated
- 2 ounces Fontina or Montessio, finely diced
- 1 cup walnuts, finely chopped
Orange-Honey Glazed Chicken Thighs
By lorik
When reducing the glaze in step 4, remember that the skillet handle will be hot; use an oven mitt
- 1 1/2 1 1/2 2 cups orange juice plus an additional 2 tablespoons
- 1/3 1/3 1/3 cup light corn syrup
- 3 3 3 tablespoons honey
- 1 1 1 tablespoon Dijon mustard
- 1 1 1 tablespoon distilled white vinegar
- 1/8 1/8 1/8 teaspoon red pepper flakes
- 1/2 1/2 1/2 cup all-purpose flour
- 8 8 6 bone-in, skin-on chicken thighs (about 6 ounces each), trimmed of excess fat, with three diagonal slahses on the skin (see Step by Step)
- 2 2 2 teaspoons vegetable oil
- 1 1 3 medium shallot, minced (about 3 tablespoons)
Cheddar Beer Bread Rolls
By lorik
In the bowl of a stand mixer fitted with the dough hook attachment, combine bread flour, yeast, salt, 2 tablespoons...
- 6 cups/815 grams bread flour, plus more for work surface
- 1 tablespoon instant yeast
- 2 teaspoons coarse kosher salt
- 4 tablespoons/55 grams unsalted butter (2 tablespoons softened, 2 tablespoons melted), plus more for the bowl and pan
- ¼ cup/60 milliliters honey
- 2 cups/480 milliliters beer, such as pale ale
- 1 ¾ cup/200 grams shredded sharp Cheddar cheese, preferably white
The Office Burger
By lorik
Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 m...
- For the Onion-Bacon Compote:
- 6 slices bacon, chopped
- 2 tablespoons unsalted butter
- 3 onions, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar
- Kosher salt and freshly ground pepper
- For the Burgers:
- Vegetable oil, for the grill
- 2 pounds ground beef chuck
- Kosher salt and freshly ground pepper
- 4 mini baguettes or other rolls, split
- 4 ounces gruyere cheese, shredded
- 4 ounces Maytag blue cheese, crumbled
- 2 cups baby arugula
Grilled Potato Planks
By lorik
Preheat grill to medium high
- 1 lb russet potatoes
- 2 Tbsp olive oil
- 1/8 cup grated parmesan cheese
- Salt and pepper to taste
Creamy Goat Cheese Orzo
By lorik
Cook orzo according to package directions; drain and set aside
- 4 oz dry orzo pasta
- 1/2 cup whole milk
- 4 oz goat cheese, crumbled
- 1/4 cup fresh chopped parsley
- Salt and Pepper to taste
Mexican Ricotta Croquettes
By lorik
Make the chipotle-honey salsa: Heat the broiler
- For the Chipotle-Honey Salsa:
- 4 plum tomatoes, cored
- 1 garlic clove, peeled
- 1 ⁄2 large yellow onion, roughly chopped
- 1 tbsp. vegetable oil
- kosher salt
- 3 tbsp. honey
- 1 tsp. rice vinegar
- 2 cilantro sprigs
- 1 (7-ounce) can chipotle chiles in adobo sauce
- For the Ricotta Latkes:
- 1 cup requeson (Mexican ricotta) or ricotta cheese
- 1 cup queso cremita, such as Tropical brand
- 1 cup finely crumbled cotija cheese
- 1 cup Chihuahua or mozzarella cheese
- 1 ⁄2 cup softened cream cheese
- 1 ⁄2 cup matzo meal
- 2 sticks unsalted butter, melted
- 2 large eggs
- 1 cup plain bread crumbs
- vegetable oil, for frying
Hot Mustard Sauce
By lorik
The longer this sauce sits, the milder it becomes
- 3 Tbsp cold water
- 2 Tbsp dry mustard
- 1/2 tsp salt
- 1/2 cup Dijon mustard
- 2 Tbsp honey
Chocolate Sugar Cookies
By lorik
Adjust oven rack to middle position and heat oven to 350 degrees
- 1/3 cup granulated sugar
- 1 1/2 cups plus 2 Tbsp all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 14 Tbsp unsalted butter
- 1 3/4 cup packed dark brown sugar
- 1 Tbsp vanilla extract
- 1/2 tsp salt
- 1 large egg plus 1 large yolk
Fig and Blue Cheese Savouries
By lorik
Makes about 3 dozen Preheat the oven to 350 degrees
- 1 cup all-purpose flour
- 1/2 cup butter, room temperature
- 4 ounces blue cheese, crumbled
- Ground black pepper
- Fig preserves, about 3 Tablespoons