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Recipes
Corn Salad with Hazelnuts, Pecorino, and Mint
By lorik
Preheat oven to 350°. Toast hazelnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes
- 1/2 cup blanched hazelnuts
- 4 ears of corn, husked
- 1 garlic clove, finely grated
- 2 tablespoons fresh orange juice
- 2 tablespoons unseasoned rice vinegar
- 1 teaspoon finely grated lemon zest
- Kosher salt
- 2 tablespoons vegetable oil
- 2 ounces Pecorino Toscano, shaved
- 1/4 cup coarsely chopped mint
- 1/4 cup coarsely chopped tarragon
- 1 teaspoon Aleppo-style pepper
Orange-Cardamom Roast Chicken
By lorik
In a small bowl, combine the butter, cardamom, orange zest, ginger, garlic, 1 teaspoon salt and 1/4 teaspoon pepper...
- 1/4 cup (4 tablespoons) unsalted butter, softened
- 1 teaspoon ground cardamom
- 1 tablespoon grated orange zest
- 1 tablespoon peeled, grated fresh ginger
- 2 cloves garlic, finely minced (about 2 teaspoons)
- Kosher salt and freshly ground pepper
- 1 whole chicken (4 to 5 pounds), giblets removed, trimmed of excess fat, rinsed and patted dry
- 2 pounds Yukon gold potatoes (about 8), sliced into 1/4-inch-thick rounds
- 1 tablespoon sunflower oil
Buttermilk Bundt Cake with Lemon Glaze
By lorik
Preheat the oven to 325°
- Cake:
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 3 1/2 cups all-purpose flour, plus more for dusting
- 3/4 teaspoon fine salt
- 1/2 teaspoon baking soda
- 3/4 cup vegetable shortening, at room temperature
- 2 1/2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk, at room temperature
- 3 tablespoons fresh lemon juice
- Glaze:
- 1 cup confectioners’ sugar
- 1/2 teaspoon finely grated lemon zest
- 2 1/2 tablespoons fresh lemon juice
- 1 teaspoon unsalted butter, melted
- Pinch of fine salt
Mark Bittman's Minimalist Chicken Wings
By lorik
Pat the wings dry very well with paper towels (this will help them crisp) and, if the wings are whole, cut them int...
- Serves 4 to 6
- 3 pounds of chicken wings
- Neutral oil
- Salt & pepper
- 1/3 cup relatively mild hot sauce, like Frank’s Red Hot
- 4 tablespoons melted butter
- 1 tablespoon sherry vinegar or white vinegar
- 1 tablespoon minced garlic
- Blue cheese dressing and celery sticks for serving (optional)
No-Bake Lemon Vanilla Goat Cheese Cheesecake
By lorik
For the crust, in a small bowl mix to combine the gingersnap crumbs with 1 tablespoon brown sugar, plus the melted ...
- One 8-ounce bag Mi-Del brand gingersnaps (I use my blender to blend them, or crush the gingersnaps in a heavy zip bag) 2 cups
- 4 tablespoons butter, unsalted
- 3 tablespoons dark brown sugar, divided
- 1.5 cups chilled heavy whipping cream
- 1 teaspoon pure vanilla extract
- 1 tablespoon honey
- 11 ounces goats cheese (chevre), room temperature
- Zest of 1 lemon, wash the lemon first, 1 teaspoon
- 1 nine-inch spring-form pan, sprayed lightly with non-stick spray
- Honey, garnish
- Mint, garnish
How To Make Easy Buttery Crescent Rolls
By lorik
Whisk the dry ingredients together
- 2 cups all-purpose flour, plus more for rolling
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 cups full-fat plain Greek yogurt
- 5 tablespoons unsalted butter, at room temperature, divided
- Flaky sea salt (optional)
New England Spider Cake
By lorik
Preheat the oven to 350° F
- 2 cups milk
- 4 teaspoons white vinegar
- 1 cup all-purpose flour
- 3/4 cup yellow cornmeal
- 3/4 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 2 tablespoons butter
- 1 cup heavy cream
- Maple syrup, for serving
Chef John's Coq Au Vin
By lorik
Preheat oven to 375 degrees F (190 degrees C)
- 6 bone-in, skin-on chicken thighs
- 1 pinch kosher salt and freshly ground black pepper to taste
- 8 ounces bacon, sliced crosswise into 1/2-inch pieces
- 10 large button mushrooms, quartered
- 1/2 large yellow onion, diced
- 2 shallots, sliced
- 2 teaspoons all-purpose flour
- 2 teaspoons butter
- 1 1/2 cups red wine
- 6 sprigs fresh thyme
- 1 cup chicken broth
Pittsburg Wedding Soup
By lorik
Serves 6-8 If meatloaf mix isn't available, substitute 1 pound of 85 percent lean ground beef
- Meatballs:
- 2 slices hearty white sandwich bread, torn into pieces
- 1/2 cup milk
- 1 large egg yolk
- 1/2 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley leaves
- 3 garlic cloves, minced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1 pound meatloaf mix
- Soup:
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
- 3 quarts low-sodium chicken broth
- 1 large head kale or Swiss chard, stemmed, leaves chopped
- 1 cup orzo
- 3 tablespoons chopped fresh parsley leaves
- Salt and pepper
Toasted Pearl Couscous with Fried Eggs
By lorik
Tip: Don't use regular couscous in place of pearl couscous
- ½ teaspoon ground sumac
- ½ teaspoon za'atar
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup pearl couscous
- 1 medium shallot, minced
- 4 medium garlic cloves, 2 minced and 2 smashed and peeled
- Kosher salt
- 4 teaspoons lemon juice
- 2 tablespoons salted butter
- 2 scallions, thinly sliced on bias
- 4 large eggs