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Recipes
Basic Beef Stock
By lorik
Preheat oven to 450 degrees F (230 degrees C)
- 6 pounds beef soup bones
- 1 large onion
- 3 large carrots
- 1/2 cup water
- 2 stalks celery, including some leaves
- 1 large tomato
- 1/2 cup chopped parsnip
- 1 medium potato
- 8 whole black peppercorns
- 4 sprigs fresh parsley
- 1 bay leaf
- 1 tablespoon salt
- 2 teaspoons dried thyme
- 2 cloves garlic
- 12 cups water
Seared Strip Steak with Almond-Rosemary Salsa Verde
By lorik
Tip: Don’t use steaks that are thinner than 1½ inches or they will overcook before browning
- 1 CUP LIGHTLY PACKED FLAT-LEAF PARSLEY LEAVES
- 1/2 CUP SLICED ALMONDS, TOASTED AND COOLED
- 1/4 CUP DRAINED CAPERS, RINSED
- 3 ANCHOVY FILLETS, RINSED
- 1 TABLESPOON MINCED FRESH ROSEMARY
- 2 TEASPOONS GRATED LEMON ZEST, PLUS 2 TABLESPOONS LEMON JUICE (1 LEMON)
- 1 GARLIC CLOVE
- GROUND BLACK PEPPER
- 1/2 CUP EXTRA-VIRGIN OLIVE OIL
- KOSHER SALT
- 2 14- TO 16-OUNCE STRIP STEAKS (ABOUT 1 1/2 INCHES THICK), HALVED CROSSWISE AND PATTED DRY
- 1 TABLESPOON GRAPESEED OR OTHER NEUTRAL OIL
Chicken Thigh Kebabs with Chile-Yogurt Sauce
By lorik
In a large bowl, whisk 1/2 cup of the olive oil with the paprika
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 2 tablespoons sweet paprika
- 8 boneless, skin-on chicken thighs (1 3/4 pounds), trimmed of excess fat and each thigh cut into 3 pieces
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon cayenne
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Pepper
- Lemon wedges, for serving
Chuck Roast in Foil
By lorik
You will need an 18-inch-wide roll of heavy-duty aluminum foil for this recipe
- Rub:
- 3 tablespoons cornstarch
- 4 teaspoons onion powder
- 2 teaspoons light brown sugar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon instant espresso powder
- 1 teaspoon dried thyme
- 1/2 teaspoon celery seed
- Chuck Roast:
- 1 (4-pound) boneless beef chuck-eye roast
- 2 onions, peeled and quartered
- 6 small red potatoes, scrubbed and quartered
- 4 carrots, peeled and cut into 1 1/2-inch pieces
- 2 bay leaves
- 2 tablespoon soy sauce
Roasted Squash and Black Bean Enchiladas
By lorik
Make the sauce: Heat the oil in a large skillet over medium heat until shimmering
- For the enchilada sauce (optional):
- 2 tablespoons canola or vegetable oil
- 1/2 medium red onion, diced
- 2 tablespoons all-purpose flour
- 1/4 cup chili powder
- 1 tablespoon tomato paste
- 1 1/2 teaspoons garlic powder (no salt)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground pepper
- 2 cups low-sodium vegetable or chicken broth
- For the enchiladas:
- 1 pound butternut squash, cut into 1/2-inch cubes
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 10 (8-inch) flour tortillas
- 2 1/2 cups shredded Monterey Jack or mild cheddar cheese (12 ounces), divided
- 4 ounces salad greens, like baby spinach, arugula, or shredded lettuce
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh cilantro leaves
- Juice of 1 lime
Basic Biscuits
By lorik
Preheat oven to 450 degrees F (230 degrees C)
- Variation from Tasting Table:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3/4 cup milk
- 10 tablespoons unsalted butter, frozen
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup chilled buttermilk
- 1/4 cup chilled heavy cream
- Flakey salt (such as Maldon), for sprinkling
Leek and Potato Souffle with Fontina
By lorik
4-6 servings
- 1 1/2 1 1/2 1/2 pounds yellow-fleshed potatoes, like Yukon or Bintje, peeled and chopped
- 1 1/2 1 1/2 1/2 cups half-and-half or milk
- Salt and pepper
- 2 2 2 tablespoons butter
- 2 2 2 medium leeks, white and tender green parts, diced (about 2 cups)
- 1 1 1 teaspoon chopped fresh thyme
- 2 2 2 garlic cloves, minced
- Pinch Pinch cayenne
- to nutmeg, to taste
- 4 4 4 ounces thick-sliced cooked ham, diced
- 4 4 4 ounces coarsely grated fontina or Gruyère
- 3 3 3 eggs, separated
- 1 1 1 tablespoon butter for buttering the baking dish
- 1 1 1 ounce finely grated Parmesan
Chicken and Dumplings for 2
By lorik
Make the dumplings just before adding them to the stew
- STEW:
- 2 tablespoons unsalted butter
- 2 carrots, peeled and sliced 1/4 inch thick
- 1 small onion, chopped fine
- 1 garlic clove, minced
- 1/2 teaspoon minced fresh thyme
- Salt and pepper
- 1 tablespoon all-purpose flour
- 1/4 cup dry sherry
- 2 cups chicken broth
- 1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- 1/3 cup frozen peas
- DUMPLINGS:
- 1/2 cup (2 1/2 ounces) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup chicken broth
- 1 tablespoon unsalted butter, melted
Simple Enfrijoladas
By lorik
Serves 2 Heat a skillet to medium-high heat
- 1 tablespoon butter
- 1 tablespoon chopped onion
- 1 garlic clove, peeled and chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground mild chili powder
- 2 cups cooked black or pinto beans, plus 1/2 cup cooking or can liquid
- 6 corn tortillas
- 2 tablespoons vegetable oil
- 2 eggs
- Assorted toppings: sliced fresh peppers, cotija cheese, torn cilantro, hot sauce
Cheesy Pesto Pinwheels
By lorik
Preheat oven according to dough package directions
- 1/4 cup purchased refrigerated
- basil pesto
- 1 pkg. purchased refrigerated
- seamless dough sheet (such
- as Pillsbury Crescent)
- 1/2 cup purchased shredded
- Italian cheese mix