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Recipes
Grilled Sausage Panzanella
By lorik
For the vinaigrette: Puree 1/4 cup oil and red wine vinegar, capers, garlic, anchovy paste, Dijon and oregano toge...
- For Vinaigrette:
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 1 Tbsp capers, drained
- 1 Tbsp minced garlic
- 1 tsp anchovy paste
- 1 tsp Dijon mustard
- 1/2 tsp dried oregano
- Salt and Pepper to taste
- For the Salad:
- 8 slices Italian Baguette, sliced 1 inch thick
- 1 1/2 lb Sweet Italian sausages
- 1 large red onion cut into 1/2 inch thick slices
- 1/8 cup olive oil
- 2 cloves garlic halved lengthwise
- 6 cups Romaine lettuce, torn and rinsed well in salted water
- Diced tomato
- 1 1/2 cups diced fontina cheese
Brandied Cream Sauce for Steaks
By lorik
1. Heat 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat; when foaming subsides, add shallot ...
- 4 tablespoons unsalted butter
- 1 medium shallot, minced
- 1 cup low-sodium beef broth
- 3/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/4 cup brandy
- 1 tablespoon brandy
- 1 teaspoon lemon juice or 1 teaspoon champagne vinegar
- Table salt
Sailor's Beef Stew
By lorik
1. Preheat the oven to 300° and line a baking sheet with parchment paper
- 2 1/2 pounds topside beef with fat cap, cut into 8 to 10 generous 1/4-inch slices
- 1/2 cup all-purpose flour, for dusting
- 2 tablespoons unsalted butter, plus more as needed
- 6 medium (2 pounds) waxy potatoes (such as Yukon Golds), peeled and cut into 1/2-inch rounds
- 2 medium white onions, thinly sliced
- Two 12-ounce bottles pilsner beer (such as Tannenzäpfle or Stella)
- 2 bay leaves
- 4 cups low-sodium beef stock
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup chopped fresh parsley, to serve
- Assorted pickled vegetables, to serve
Pan Fried Chicken Thighs with Pancetta Cream and Confit Potatoes
By lorik
Chicken: Season the chicken with salt and pepper, to taste
- Chicken:
- 2 cups vegetable oil
- 4 boneless chicken thighs, pounded flat
- Kosher salt and freshly ground black pepper
- 2 cups all-purpose flour
- 2 cups panko
- 1/2 teaspoon dried oregano
- 1/4 teaspoon paprika
- 4 eggs, lightly beaten
- Cream Sauce:
- 6 ounces pancetta, diced small
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 3 cups heavy cream
- Kosher salt and freshly ground black pepper
- 2 tablespoons finely chopped sage leaves
- Confit Potatoes, recipe follows
- Confit Potatoes:
- 1 pound fingerling potatoes, sliced into 1/4-inch disks
- 6 cloves garlic
- 2 sprigs rosemary
- 2 sprigs fresh thyme
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil, enough to cover potatoes
Baked Tortilla Chips
By lorik
Preheat oven to 350 degrees F (175 degrees C)
- 1 (12 ounce) package corn tortillas
- 1 tablespoon vegetable oil
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
German Chicken Soup with Dumplings
By lorik
Make the dumplings: In a medium bowl, whisk the flour with the baking powder, salt, pepper and nutmeg
- For Dumplings:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- Pinch of freshly grated nutmeg
- For Soup:
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 2 large carrots, finely chopped
- 2 celery ribs, finely chopped
- Kosher salt
- Pepper
- 2 garlic cloves, minced
- 7 cups chicken or vegetable stock or low-sodium broth
- 2 bay leaves
- 1 1/2 pounds red potatoes, peeled and cut into 1/2-inch pieces
- 1/2 cup heavy cream
Scoop and Bake Dinner Rolls
By lorik
In step 3, use an ice cream scoop to transfer the sticky batter to the muffin tin
- 2 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon salt
- 1 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
- 1 cup water, heated to 110 degrees
- 6 tablespoons unsalted butter, softened
- 1 large egg
Orange Chicken with Spicy Variation
By lorik
Take out Style Orange Chicken: Whisk 2 tablespoons soy sauce, wine, ginger, and garlic together in a large bowl
- Take out Style Orange Chicken:
- 3 tablespoons soy sauce, divided
- 2 tablespoons white wine
- 2 teaspoons minced ginger
- 1 clove of garlic, minced
- 4 boneless, skinless chicken breasts, cut into 1 to 1 1/2-inch cubes
- 1/4 cup plus 1 tablespoon cornstarch (or potato starch), divided
- canola (or other neutral oil) oil, for frying
- 1 tablespoon honey
- 2/3 cup orange juice
- 1 tablespoon orange marmalade
- 1 tablespoon rice vinegar
- 1/4 teaspoon sesame oil
- Spicy Orange-Ginger Chicken:
- 1 1/4 cups orange juice (preferably fresh)
- 1/4 cup low-sodium soy sauce
- 3 tablespoons grated fresh ginger
- 2 tablespoons minced fresh garlic
- 2 tablespoons olive oil, divided
- 2 tablespoons sriracha (or more to taste)
- 1 1/2 tablespoons rice vinegar
- 2 teaspoons light brown sugar
- 2 teaspoons orange zest
- 1/4 teaspoon ground white pepper
- 1 1/4 pounds boneless, skinless chicken breasts, cut into thin strips
- 1 tablespoon cornstarch
- Brown rice, white rice or quinoa for serving
- 1/4 cup sliced green onions
Cornmeal Pancakes with Mushroom Confit and Eggs
By lorik
Recipe adapted from Hannah Kowalenko, Ellsworth, Paris
- For Mushroom Confit:
- 12 ounces assorted mushrooms (shiitake, oyster and/or cremini), torn into small pieces
- 1/2 cup (1 stick) unsalted butter, melted
- 1 large garlic clove, smashed
- 1 thyme sprig
- 1 tablespoon fresh lemon juice (1/2 lemon)
- Kosher salt and freshly ground black pepper, to taste
- For Pancakes:
- 1 1/4 cups fine cornmeal
- 1/2 cup all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 3/4 cup (2 ounces) grated cheddar cheese
- Vegetable oil, to coat pan
- To Serve:
- 4 fried eggs
- 2 tablespoons chopped flat-leaf parsley
- 1 teaspoon chopped thyme
Roasted Apples and Bacon with Onions and Thyme (Æbleflæsk)
By lorik
In a 12-inch nonstick skillet, melt the butter over medium-high heat and season the bacon with salt and pepper
- 4 Tbsp unsalted butter
- 1 whole (1 lb.) piece slab bacon, cut across the grain into eight 1⁄2 inch thick slices
- Kosher salt and freshly ground black pepper
- 2 large yellow onions, thinly sliced lengthwise
- 1 tbsp. thyme leaves
- 2 1⁄2 lb. (about 6) medium sweet baking apples, cored and cut into 12 wedges each