Lorik's profile page
Recipes
Drop Biscuits
By lorik
Of the countless styles of biscuit out there, my favorite is the simple but often forgotten drop biscuit
- Variation:
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon table salt
- 1 cup cold buttermilk
- 8 tablespoons unsalted butter, melted and cooled slightly (about 5 minutes), plus 2 tablespoons melted butter for brushing biscuits
- Buttermilk Drop Biscuits:
- 2 cups AP flour
- 1 Tbsp baking powder
- 1/4 tsp baking soda
- 2 tsp sugar
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup butter or shortening
- 1 1/4 buttermilk
Curried Squash Galette
By lorik
make the dough: In a large bowl, whisk the flour with 3/4 teaspoon each of salt and pepper
- Dough:
- 1 1/4 cups all-purpose flour
- Kosher salt and pepper
- 1 stick unsalted butter, frozen
- Ice water
- Filling:
- 1 pound butternut squash—peeled, seeded and cut into 1/4-inch-thick slices
- 1 pound kabocha squash—peeled, seeded and cut into 1/4-inch-thick slices
- 1 red onion, cut through the core into 1/2-inch wedges
- 1/4 cup extra-virgin olive oil
- 2 teaspoons Madras curry powder
- Kosher salt and pepper
- 1/2 cup sour cream
- 1/2 cup shredded Manchego, plus more for serving
Cheesy Bean Dip
By lorik
This easy bean dip recipe has just the right amount of kick for a bold flavor that keeps you coming back for more
- 1 can unsalted, fat-free pinto beans, drained and rinsed (15 oz.)
- 1 can unsalted, fat-free refried pinto beans (15 oz.)
- 1 cup shredded sharp Cheddar, divided
- 1 can salsa casera, such as Herdez (7 oz.)
- 3 Tbsp. diced pickled jalapeños
- Salt and black pepper to taste
- 1/4 cup each chopped fresh cilantro and scallions
- Tortilla chips
Chile Seared Steak With Cilantro Lime Hollandaise Sauce
By lorik
Heat oven to 350°F. Combine chile powder, 1/2 teaspoon sea salt and pepper in bowl; mix well
- Steak:
- 1/2 teaspoon ground ancho chile powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound (about 1/2 inch thick) boneless rib eye or New York strip steak
- 2 teaspoons vegetable oil
- Sauce:
- 3 tablespoons water
- 2 Egg yolks
- 1/2 cup Unsalted European Style Butter, softened
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons freshly squeezed lime juice
- 1/2 teaspoon freshly grated lime zest
- 1/4 teaspoon sea salt
CC Foolproof Hollandaise Recipe
By lorik
The hollandaise can be refrigerated in an airtight container for 3 days
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 6 large egg yolks
- 1/2 cup boiling water
- 2 teaspoons lemon juice
- 1/8 teaspoon cayenne pepper
- Salt
Cottage Pie with Beef & Carrots
By lorik
Make the stew: Position a rack in the center of the oven and heat the oven to 350°F
- For the Beef Stew:
- 1-3/4 cups low-salt beef broth (1 14-oz. can)
- 1/2 oz. dried porcini mushrooms
- 2 to 3 Tbs. olive or vegetable oil
- 2-1/2 lb. thin-cut chuck steaks, preferably top blade (or flat iron), 1/2 to 3/4 inch thick, trimmed of any excess fat or gristle
- Kosher salt and freshly ground black pepper
- 3 medium carrots, peeled and cut into 1/2-inch dice (about 1-1/3 cups)
- 2 celery stalks, cut into 1/2-inch dice (about 1 cup)
- 2 small onions, cut into 1/2-inch dice (about 2 cups)
- 1 1/2 teaspoons fresh thyme leaves (or 1/2 tsp. dried)
- 2 Tbs. tomato paste
- 3 Tbs. all-purpose flour
- 3/4 cup dry white wine or dry vermouth
- For the Topping:
- 2 lb. russet potatoes (3 to 4 medium), peeled and cut into 1-1/2- to 2-inch chunks
- Kosher salt
- 5 Tbs. unsalted butter (at room temperature, cut into 3 pieces) plus 2 tsp. (cold, cut into small bits); more for the baking dish
- 1/2 cup milk, light cream, or half-and-half, warmed
- Freshly ground black pepper
Spanish Chilled Almond and Garlic Soup
By lorik
This rich soup is best when served in small portions (about 6 ounces)
- 6 slices hearty white sandwich bread, crusts removed
- 4 cups water
- 2 1/2 cups (8 3/4 ounces) plus 1/3 cup sliced blanched almonds
- 1 garlic clove, peeled
- 3 tablespoons sherry vinegar
- Kosher salt and pepper
- Pinch cayenne pepper
- 1/2 cup extra-virgin olive oil, plus extra for drizzling
- 1/8 teaspoon almond extract
- 2 teaspoons vegetable oil
- 6 ounces seedless green grapes, sliced thin (1 cup)
Scalloped Potato Gratin for 4
By lorik
Preheat the oven to 400 degrees F
- Variation from Tasting Table:
- 1 1/2 cups heavy cream
- 3 bay leaves
- 2 sprigs fresh thyme, plus more to finish
- 2 garlic cloves, chopped
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- Unsalted butter
- 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
- 1/2 cup grated Parmesan, plus more for broiling
- 2 garlic cloves, smashed, divided
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/4 cup (1/2 stick) unsalted butter
- 10 parsley sprigs, tied together with butcher's twine
- 2 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon freshly grated black pepper
- 3 pounds russet potatoes, peeled and very thinly sliced on a mandoline (4 medium potatoes)
- 2 cups (4 1/2 ounces) grated Gruyère cheese
Baked Macaroni and Cheese
By lorik
Cook 1 1/2 cups macaroni as the label directs; drain and return to the pot
- 1 1/2 cups macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/3 cup each grated parmesan and sour cream
- 2 Tbsp butter
- 1 Tbsp flour
- 1/2 tsp each dijon mustard, hot sauce and kosher salt
Braised Leg of Lamb with Graukäse Polenta Recipe | SAVEUR
By lorik
Make the lamb stock: Heat the oven to 350°
- For the Lamb Stock:
- Serves 6-8
- 12 oz. lamb bones
- 1 stalk celery, roughly chopped
- 1 medium carrot, roughly chopped
- 1 ⁄2 small yellow onion, roughly chopped
- 1 tbsp. whole juniper berries
- 2 bay leaves
- For the Braise and Polenta:
- 2 tbsp. olive oil
- 1 (4-lb.) bone-in leg of lamb
- 2 tbsp. kosher salt, plus more
- Freshly ground black pepper
- 1 stalk celery, roughly chopped
- 1 medium carrot, roughly chopped
- 1 ⁄2 small yellow onion, roughly chopped
- 10 sprigs rosemary
- 1 bunch thyme
- 3 cups coarse-ground polenta
- 1 cup (4 oz.) grated Graukäse, raclette, or Gruyère cheese
- 2 tbsp. unsalted butter