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Recipes
Burnt Carrots with Brie
By lorik
1. Preheat the broiler to 500°
- 4 medium carrots, cut into 4-by-1/2-inch sticks
- 2 tablespoons peanut oil
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground pepper, to taste
- 4 ounces triple-cream Brie (rind removed), roughly chopped
- 2 tablespoons honey
- 2 tablespoons lemon juice
Koji Turkey
By lorik
Process shio koji in blender until smooth, about 30 seconds
- 2 cups shio koji
- 4 quarts water
- 1 1/2 cups (10 1/2 ounces) sugar
- 1 1/2 cups plus 1 teaspoon kosher salt, divided
- 1 (6- to 7-pound) bone-in turkey breast
- 2 (1 1/2- to 1 3/4-pound) turkey leg quarters
- 2 pounds small red potatoes, quartered
- 1 pound carrots (about 6 medium), peeled and sliced on bias 2 inches thick
- 10 shallots, peeled and halved
- 2 tablespoons plus 1 tablespoon vegetable oil, divided
- pepper
- 1 bunch thyme sprigs
- 3 tablespoons unsalted butter, melted
Bagna Cauda
By lorik
This sauce should be served warm, so use a fondue pot or double boiler for serving
- 1 cup heavy cream
- 3 ounces anchovy fillets, drained (about 35 fillets)
- 1 tablespoon extra-virgin olive oil
- 5 large cloves garlic, minced or pressed through a garlic press
- Pinch cayenne pepper
- Salt and ground black pepper
- Several cups cubed rustic bread or 12 to 24 fresh breadsticks
Soy-Ginger-Lacquered Cornish Hens
By lorik
In a large bowl, whisk together all of the ingredients except the Cornish hens
- 1 cup mirin
- 1/2 cup soy sauce
- 2 scallions, thinly sliced
- 1 Tablespoon minced peeled fresh ginger
- 1 1/8 teaspoons minced garlic
- 1 1/8 teaspoons toasted sesame oil
- 1 1/8 teaspoons kosher salt
- Two 1-pound Cornish hens, legs tied together with kitchen twine
Hush Puppies
By lorik
In a medium bowl, combine all ingredients except oil; mix well
- Variation from Saveur:
- 2 cups self-rising cornmeal
- 1 onion, finely chopped
- 3/4 cup milk
- 1 egg
- Peanut oil for frying
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 cups cornmeal
- 2 tbsp. baking powder
- 2 tbsp. sugar
- 1 tbsp. baking soda
- 2 tsp. kosher salt
- 1 ⁄2 tsp. cayenne
- 1 1⁄4 cups buttermilk
- 2 eggs
- 1 large yellow onion, grated
- Canola oil, for frying
- Tartar sauce, for serving
Garlic Bread Spirals
By lorik
• In a small bowl, mix the first five ingredients
- 1/4 cup butter, melted
- 2 green onions, finely chopped
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons minced fresh parsley
- 3 garlic cloves, minced
- 1 tube (11 ounces) refrigerated crusty French loaf
Pecan Cheese Wafers
By lorik
Pulse flour, salt, and chile flakes in a food processor until combined
- 6 tbsp. flour, plus more for dusting
- 1 ⁄4 tsp. kosher salt
- 1 ⁄8 tsp. crushed red chile flakes
- 2 oz. shredded sharp cheddar cheese
- 2 tbsp. unsalted butter, softened
- 1 tbsp. heavy cream
- 1 egg white, lightly beaten
- 1 ⁄2 cup pecan halves
Creamy Braunschweiger Spread
By lorik
Cut sausage into chunks. In a blender or food processor, whirl sausage, sour cream, Worcestershire, onions, 1/3 cu...
- 1/2 lb braunschweiger or other liver sausage, casing removed
- 1 cup sour cream
- 1 tsp Worcestershire sauce
- 6 green onions, chopped
- 1/3 About 1/3 cup parsley
- 3 drops hot sauce
- 2 to 3 Tbsp prepared horseradish
Charcoal-Grilled Rack of Lamb with Mustard, Parsley, and Bread Crumbs
By lorik
Have your butcher french the racks of lamb for you (this means that part of each rib bone will be exposed)
- Seasonings:
- 3 teaspoons unsalted butter, softened
- 1 clove garlic, minced
- 3 tablespoons chopped fresh parsley leaves
- 1/2 cups fresh bread crumbs
- Lamb:
- 2 racks of lamb (about 1 1/2 pounds each), trimmed according to illustrations below
- 2 9-inch disposable pie plates
- Coating:
- 3 tablespoons Dijon mustard
Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese
By lorik
Special equipment: Pizza peel, pizza stone In a small bowl, whisk together the creme fraiche, chives, parsley and ...
- Variation from Saveur:
- 1/2 cup creme fraiche
- 2 tablespoons chopped fresh chives, plus more to garnish
- 2 tablespoons chopped fresh parsley, plus more to garnish
- 1 tablespoon chopped fresh tarragon, plus more to garnish
- Kosher salt and freshly ground black pepper
- 1 pound pizza dough
- Cornmeal, for sprinkling
- Olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1 large Vidalia onion, halved and thinly sliced
- Pinch sugar
- 8 ounces double-smoked bacon, cut into thin strips
- 1 cup grated sharp white American Cheddar
- 1 Fresno chile, thinly sliced into rounds
- 6 large eggs
- 2 ounces soft goat cheese, cut into small pieces and placed in the freezer for 5 minutes
- 1 ⁄2 cup crème fraîche
- 1 cup fromage blanc (available at Murray's Cheese) or cream cheese at room temperature
- 1 ⁄8 tsp. nutmeg, freshly grated
- 1 tsp. kosher salt, plus more to taste
- Freshly ground white pepper, to taste
- 1 3⁄4 cups flour, plus more for dusting
- 1 tsp. baking powder
- 3 tbsp. olive oil
- 2 egg yolks
- 8 strips smoked bacon, finely chopped
- 1 medium white onion, thinly sliced