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Recipes
Creamy Pesto Lasagna with Chicken
By lorik
Quick lasagna isn’t a fairy tale
- FOR THE BÉCHAMEL, MELT:
- 4 Tbsp. unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/4 tsp. ground nutmeg
- 1/2 cup purchased refrigerated basil pesto
- Salt and black pepper to taste
- FOR THE LASAGNA, STIR:
- 1 pkg. whole-milk ricotta cheese (15 oz.)
- 1 cup grated Parmesan
- 1/2 cup purchased refrigerated basil pesto
- 12 dry, flat, no-boil lasagna sheets
- 3 cups diced rotisserie chicken, divided
- 4 cups shredded part-skim mozzarella, divided
Yorkshire Puddings
By lorik
Prepare, cover, and refrigerate batter up to 1 day in advance
- 3 eggs
- 1 Tbsp chopped fresh parsley
- 1 1/2 tsp chopped fresh thyme
- 1 1/2 tsp country Dijon mustard
- 3/4 tsp kosher salt
- 1/2 tsp minced fresh garlic
- 1/2 tsp black pepper
- 1 cup all purpose flour
- 1 cup whole milk
- 5 tsp reserved beef drippings
Lemon Drop Tartlets
By lorik
In a small saucepan over medium heat, whisk eggs, sugar and lemon juice until well blended
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 2 Tbsp butter
- 1/3 cup cornstarch
- 1 pkg (1.9 oz) mini puff pastry shells, thawed
- 1 cup whipped cream
- Fresh berries for garnish
Crostini with Cheese and Hazelnuts
By lorik
Crostini don't have to be complicated to be good
- 1/4 pound mascarpone cheese
- 1/4 pound gorgonzola dolcelatte cheese
- 1/4 cup hazelnuts, toasted, peeled, and coarsely chopped
- 12 slices coarse country-style bread, toasted or grilled
Dante's Potato Salad
By lorik
Recipe adapted from "Feeding the Fire: Recipes & Strategies for Better Barbecue & Grilling," by Joe Carroll and Nic
- 1/8 cup, plus 1/2 tablespoon, olive oil, divided
- 1/2 large Spanish onion, diced
- 2 pounds Yukon Gold or other waxy potatoes
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoons whole-grain mustard
- 1/8 cup cider vinegar
- Pinch of cayenne pepper
- 1 1/2 tablespoons finely chopped chives
Black & Tan Hot Browns
By lorik
Cook bacon in a large saucepan until crisp; transfer to a paper-towel lined plate
- COOK:
- 8 strips thick-sliced bacon, diced
- 1/4 cup all-purpose flour
- SLOWLY WHISK IN:
- 1/2 cup stout (such as Guinness)
- 1/2 cup ale (such as Bass)
- 1/2 cup heavy cream
- 4 tsp. prepared English mustard (such as Coleman’s)
- 1 Tbsp. Worcestershire sauce
- 12 oz. extra-sharp Cheddar, shredded
- Salt, black pepper, and cayenne pepper to taste
- ASSEMBLE:
- Tomato slices
- Sliced cooked turkey breast, heated
- 4 slices artisan bread, 1-inch thick, toasted
- Chopped fresh parsley
Bucatini Cacio e Pepe Pasta
By lorik
4 to 6 servings
- 1 pound dried bucatini pasta
- 1 tablespoon freshly ground black pepper, plus more for garnish
- 5 tablespoons unsalted butter, divided
- 4 tablespoons olive oil
- 1 cup freshly grated Parmesan cheese
- 1 cup freshly grated Pecorino Romano cheese, plus more for garnish
- Kosher salt, to taste
Thomas Keller's Mustard Vinaigrette
By lorik
In a food processor, combine the first 5 ingredients with 2 tablespoons of water
- Makes 1 3/4 cups
- 1 large egg yolk
- 2 tablespoons Dijon mustard
- 3 tablespoons plus 1 teaspoon balsamic vinegar
- 1 large garlic clove, minced
- 1 small shallot, minced
- 1 cup canola oil
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Pepper
Arepas de Huevo (Egg-Stuffed Corn Cakes)
By lorik
Mix corn flour and salt in a bowl
- 2 cups precooked white corn flour, preferably Harina P.A.N.
- 1 1⁄2 tsp. kosher salt
- 1 tbsp. canola oil, plus more for frying
- 8 eggs
- Hot sauce, for serving (optional)
Chocolate Marble Pound Cake
By lorik
Preheat the oven to 350°
- Vegetable oil cooking spray
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted
- 2 tablespoons unsweetened cocoa powder, preferably Dutch process
- 1 1/3 cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup heavy cream or milk
- Confectioners' sugar, for dusting