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Recipes
Beef & Barley Soup for 2
By lorik
Since the steak crowds the saucepan in step 1, browning won’t begin until its meat juices evaporate
- 8 ounces blade steak, trimmed of gristle and cut into 1/2-inch pieces
- Salt and pepper
- 2 teaspoons vegetable oil
- 6 ounces cremini mushrooms, trimmed and sliced thin
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 small onion, chopped
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 4 teaspoons soy sauce
- 1/2 cup quick-cooking barley
- 2 tablespoons chopped fresh parsley
Creamy Garlic Soup with Yukon Gold Potatoes
By lorik
Sweet roasted garlic gives every spoonful of this smooth and inviting soup the perfect amount of flavor
- MINCE:
- 1 bulb garlic, peeled
- MELT:
- 2 Tbsp. unsalted butter
- 1/2 tsp. freshly grated nutmeg
- 1/4 tsp. white pepper
- ADD:
- 1/2 cup dry vermouth
- 3 cups low-sodium chicken broth
- 1 lb. Yukon gold potatoes, peeled and cubed
- 2 dried bay leaves
- 1 bulb garlic, roasted
- Fresh thyme sprigs
- WHISK:
- 1 cup heavy cream
- Salt to taste
- Variation from Saveur:
- 2 tbsp. olive oil
- 16 cloves garlic, roughly chopped
- 4 shallots, sliced
- 6 3⁄4 cups chicken stock
- 6 3⁄4 cups heavy cream
- Kosher salt and freshly ground black pepper, to taste
Pear and Blue Cheese Crostata
By lorik
For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade
- For the pastry:
- 1 cup all-purpose flour
- 2 tablespoons granulated or superfine sugar
- 1/4 teaspoon kosher salt
- 1/4 pound (1 stick) very cold unsalted butter, diced
- 2 tablespoons ice water
- (This recipe will use half of this pastry)
- For the crostata:
- 4 small to medium ripe pears
- 3 tablespoons crumbled blue cheese
- 1/4 cup flour
- 1/4 cup light brown sugar
- 1/4 cup chopped hazelnuts or walnuts
- 3 tablespoons cold butter, cut into small pieces
- honey (optional)
Pork Filet Mignons with Savory Pan Sauce
By lorik
For the pork, cut tenderloin into four 1 1/2-inch-thick filets
- FOR THE PORK, CUT:
- 8 oz. pork tenderloin, trimmed
- 2 strips turkey bacon, halved lengthwise
- 1/8 tsp. each kosher salt and black pepper
- 2 tsp. olive oil
- FOR THE SAUCE, COOK:
- 2 Tbsp. minced shallots
- 1/4 cup dry white wine
- 1/2 cup low-sodium chicken broth
- 1 tsp. each Worcestershire sauce, Dijon mustard, and fresh lemon juice
- 1 Tbsp. minced fresh parsley
- 1 tsp. unsalted butter
- 1/8 tsp. kosher salt
- Tabasco sauce to taste
Josh Ozersky's 3-Minute Hash Browns
By lorik
1. Take a big pan, sizzle some salted butter in it, and just when the foaming subsides, coarsely grate an unpeeled ...
- Potatoes (about 1/2 medium potato per person)
- Salted butter
- Kosher salt
Open-Faced Chicken, Bacon and Cheddar Melts
By lorik
Use the larger center slices of a rustic white boule for this recipe
- 8 8 8 slices bacon
- 2 2 2 tablespoons all-purpose flour
- 1 1/2 1 1/2 1/2 cups whole milk
- 4 4 4 ounces sharp cheddar cheese, grated (1 cup)
- 1 1 1 tablespoon Dijon mustard
- Salt and pepper
- 1/8 1/8 1/8 teaspoon cayenne pepper
- 4 4 slices 4 (1/2-inch-thick) slices rustic white bread, toasted
- 8 8 8 (1/4-inch-thick) tomato slices
- 10 10 10 ounces thinly sliced deli chicken breast
Steak Frites
By lorik
Make sure to dry the potatoes well before tossing them with the cornstarch
- Herb Butter:
- 2 1/2 pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries
- 2 tablespoons cornstarch
- 3 quarts peanut oil
- 1 tablespoon vegetable oil
- 2 boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below)
- Kosher salt and ground black pepper
- 4 tablespoons unsalted butter, softened
- 1/2 medium shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh chives
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- Cooks Country:
- 4 tablespoons unsalted butter, softened
- 1 shallot, minced
- 1 tablespoon minced fresh parsley
- 1 garlic clove, minced
- Kosher salt and pepper
- 2 1/2 pounds large Yukon Gold potatoes, unpeeled
- 6 cups plus 1 tablespoon peanut or vegetable oil
- 2 (1-pound) boneless strip steaks, 1 1/4 to 1 1/2 inches thick, trimmed and halved crosswise
The Best Cauliflower Ever
By lorik
Heat 3 tablespoons of the olive oil in a large skillet over medium heat
- 4 tablespoons olive oil
- 1/2 large head or 1 small head cauliflower, cut into florets
- Salt and fresh ground pepper
- 3 cloves garlic, chopped
- 1 roasted red pepper, seeded and chopped
- 2 tablespoons soft tofu
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons breadcrumbs
- 1 tablespoon sesame seeds
Pork Saltimbocca
By lorik
Cutlets longer than 5 inches will crowd the skillet; trim large pieces as necessary
- 2 (1-pound) pork tenderloins, trimmed
- Salt and pepper
- 8 thin slices prosciutto (3 ounces)
- 8 large fresh sage leaves, plus 1 teaspoon minced
- 1 large egg white, lightly beaten
- 3 tablespoons olive oil
- 2 garlic cloves, sliced thin
- 1 cup chicken broth
- 1/4 cup dry white wine
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 2 teaspoons lemon juice
Upside Down Barbecue Chicken Bowl
By lorik
Place the broccoli slaw and ranch dressing in a large bowl and toss to combine; set aside
- For the bowl:
- 9 to 12 ounces shredded broccoli slaw
- 1/4 cup ranch dressing
- 1 tablespoon olive oil
- 1 1/2 cups fresh or frozen corn kernels
- 1 medium red bell pepper, trimmed and small dice
- 2 cups finely shredded kale leaves
- Kosher salt and freshly ground black pepper
- 1/2 cup roughly chopped or sliced almonds
- For serving:
- 2 cups shredded BBQ chicken, warmed
- Garlic bread