Lorik's profile page
Recipes
Impossible Ham and Cheese Pie
By lorik
Adjust oven rack to lowest position and heat oven to 350 degrees
- 1 Tbs unsalted butter, softened
- plus 2 Tbs melted
- 3 Tbs finely grated parmesan cheese
- 8 ounces Gruyere cheese, shredded (2 cups)
- 4 ounces thickly sliced deli ham, chopped
- 4 scallions, minced
- 1/2 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp pepper
- 1/4 tsp salt
- 1 cup half and half
- 4 large eggs, lightly beaten
- 2 tsp Dijon mustard
- 1/8 tsp ground nutmeg
Four Cheese and Onion Dip
By lorik
Preheat oven to 375 degrees
- 1 cup cheddar jack cheese, shredded
- 1/2 cup Swiss cheese, shredded
- 1/4 cup Parmesan cheese, grated
- 2/3 cup Miracle Whip
- 2/3 cup diced onion
- 1/2 cup milk
- 1/4 tsp salt
Marshmallow Sauce
By lorik
A bowl of ice cream is a treat, but a sauce ladled over the ice cream makes it even more special
- 1 (16-ounce) jar Marshmallow Fluff
- 3 tablespoons water
Cheddar-and-Herb Boxty
By lorik
Melt 2 tablespoons butter in a medium skillet over medium heat
- 3 tablespoons unsalted butter, plus more if needed
- 1 large onion, finely chopped
- Kosher salt
- 2 pounds russet potatoes, peeled and chopped
- 1/4 cup milk
- 1 large egg yolk
- 1/3 cup all-purpose flour, plus more for dusting
- 1/2 cup shredded Irish cheddar cheese (about 2 ounces)
- 3 tablespoons finely chopped fresh parsley
- Freshly ground pepper
- Finely chopped fresh chives, for topping
Carrot Chips
By lorik
Preheat oven to 350 degrees F (175 degrees C)
- 4 carrots, washed
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt
Cumin and Ginger Rubbed Pork Tenderloin
By lorik
Anne Burrell
- 2 tablespoons cumin seeds
- 1/2 teaspoon crushed red pepper
- 1 clove garlic, smashed and finely chopped
- 1 -inch piece ginger, peeled and grated on a zester
- Kosher salt
- 2 pork tenderloins
- Extra-virgin olive oil
Leek Risotto
By lorik
Serves 4
- 4-5 cups vegetable stock
- Extra-virgin olive oil
- 3 small leeks, halved and thinly sliced
- 1 shallot, minced
- 1 cup carnaroli rice
- 1 cup white wine
- 2 tablespoons unsalted butter
- 1/4 cup freshly grated Parmesan cheese
- 1/3 cup heavy cream, whipped to soft peaks
- Kosher salt, to taste
- Minced chives, for garnish
Stuffed Meatballs with Marinara
By lorik
To minimize sticking, use slightly wet hands to roll and form the meatballs in step 2
- 3/4 cup panko bread crumbs
- 1 1/2 ounces Parmesan cheese, grated (3/4 cup)
- 2 large eggs
- 1/4 cup chopped fresh basil
- 3 garlic cloves, minced
- Salt and pepper
- 4 ounces sweet Italian sausage, casings removed
- 1 1/4 pounds 85 percent lean ground beef
- 3 (4 1/2-inch-long) sticks mozzarella string cheese
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 1 teaspoon dried oregano
- 1 (28-ounce) can crushed tomatoes
Charlotte Druckman’s Cacio e Pepe Shortbread
By lorik
Heat the oven to 350° F with a 10-inch cast-iron skillet in it
- 1/2 cup plus 2 teaspoons finely grated Parmesan cheese, using the small holes of a box grater (divided)
- 1/2 cup plus 2 teaspoons finely grated pecorino Romano cheese, using the small holes of a box grater (divided)
- 2 teaspoons coarsely ground black pepper (divided)
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 cup confectioners’ sugar
- 1 1/4 teaspoons kosher salt
- 1 1/2 cups all-purpose flour
- 1/2 cup semolina flour
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil (divided)
5-Minute Artisan Bread
By lorik
1. Warm the water so that it's slightly warmer than body temperature—about 100° F (warm to touch, but not hot)
- 3 cups (24 ounces) water, plus more for baking the bread
- 1 tablespoon (.35 ounce) yeast (active dry, instant, quick rise, or bread machine is fine)
- 1 to 1 1/2 tablespoons (.6 to .9 ounce) kosher or other coarse salt, to taste
- 6 1/2 cups (2 pounds) unbleached all-purpose flour, measured by the scoop-and-sweep method
- Cornmeal, for dusting (optional)