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Recipes
Sausage-Camembert Spoon Pudding
By lorik
Heat oil in a 10" skillet over medium-high heat
- 3 tbsp. olive oil, plus more for greasing
- 8 oz. raw spicy Italian sausage, casings removed
- 3 egg whites
- 1 cup chicken stock
- 1 ⁄2 cup heavy cream
- 1 ⁄2 cup cornmeal
- 6 oz. Camembert or Brie cheese with the rind, cut into 1/4" pieces
- Kosher salt and freshly ground black pepper, to taste
- Crème fraîche, for garnish
- Aleppo pepper, for garnish
- Finely chopped parsley, for garnish
From The Freezer Stuffed Peppers
By lorik
If you don't have leftover rice on hand, we recommend Uncle Ben's Ready Rice
- Peppers and Stuffing:
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 8 ounces ground beef, preferably 85 percent lean
- 4 ounces hot or mild Italian sausage, casings removed
- Salt and pepper
- 4 cloves garlic, minced
- 2 cups cooked long-grain rice
- 1 (14.5-ounce) can diced tomatoes, drained
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 tablespoons chopped fresh parsley leaves
- 4 medium red bell peppers, cut in half through stem end (stem left intact), cored, and seeded
- For Serving
- 2 tablespoons olive oil
- Salt and pepper
- 1 cup shredded mozzarella cheese
No-Bake Dark Chocolate Almond Butter Bon Bons
By lorik
Makes about 1 dozen Seal graham crackers in a large ziplock bag and then just completely destroy them with the fla...
- 6 whole graham crackers
- 1/2 cup smooth almond butter
- 1/2 cup butter (8 tablespoons)
- 2 cups powdered sugar
- 1 1/2 cups dark chocolate chips
Brown Butter Vinaigrette Sauce
By lorik
Add everything to a food processor and blitz until just smooth
- 3 parts brown butter
- 1 part vinegar or citrus juice or a combo
- 1 part strong Dijon mustard
- A small handful of flat leaf parsley (optional)
- 1 teaspoon salt
- 3/4 teaspoon freshly ground pepper
Maple-Glazed Peanuts & Bacon
By lorik
Preheat the oven to 325°
- 1/2 cup pure maple syrup
- 3 cups unsalted roasted peanuts (1 pound)
- 1/2 teaspoon dry mustard
- 1 tablespoon thyme leaves, minced
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon Old Bay Seasoning
- 3 thick slices of bacon (3 ounces)
- 1 tablespoon kosher salt
Frisee Salad
By lorik
You can substitute escarole or romaine if desired
- WHISK:
- 1/4 cup extra-virgin olive oil
- 2 Tbsp. red wine vinegar
- 1 Tbsp. fresh lemon juice
- 1 tsp. sugar
- 1 tsp. Dijon mustard
- Salt and black pepper to taste
- TOSS:
- 8 cups frisée
Black Pepper Tofu
By lorik
Heat oil in a 12″ skillet over medium-high heat
- 2 cups canola oil
- 1 3⁄4 lb. firm tofu, cut into 1″ cubes
- 1 ⁄2 cup cornstarch
- 11 tbsp. unsalted butter
- 3 tbsp. finely chopped ginger
- 12 small shallots, thinly sliced
- 12 cloves garlic, crushed
- 8 red serrano chiles, stemmed and thinly sliced
- 5 tbsp. coarsely ground black pepper
- 3 tbsp. kecap manis (sweet soy sauce; available at onlinefoodgrocery.com)
- 3 tbsp. light soy sauce
- 4 tsp. dark soy sauce
- 2 tbsp. sugar
- 16 small scallions, cut into 1 1⁄4″ pieces
- Cooked white rice, for serving
Umami Burgers with Port and Stilton
By lorik
In a small saucepan, cook the port over moderate heat until reduced to 2 tablespoons, about 15 minutes
- 1 cup ruby port
- 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
- Salt and freshly ground pepper
- 1/2 cup Stilton cheese (3 ounces), softened
- Umami dust, for sprinkling (optional, see Note)
- 4 brioche hamburger buns, buttered and toasted
Lasagna Bread (Scaccia)
By lorik
In a large bowl, whisk 1⁄4 teaspoon sugar and the yeast with 1⁄2 cup plus 2 tablespoons lukewarm water and let ...
- 1 1⁄4 tsp. sugar
- 1 ⁄4 tsp. active dry yeast
- 2 cups durum wheat semolina flour
- 2 tbsp. extra-virgin olive oil
- 1 ⁄2 tsp. kosher salt, plust more
- All-purpose flour, for dusting
- 2 cups whole peeled canned tomatoes in juice
- 1 garlic clove, finely chopped
- 1 ⁄2 cup loosely packed basil leaves, roughly chopped
- Freshly ground black pepper
- 8 oz. caciocavallo cheese, thinly sliced
Pork Loin Roast with Herbs and Garlic
By lorik
In a small bowl, combine the chopped garlic with the herbs and olive oil
- 6 garlic cloves, peeled and finely chopped
- 1/2 cup chopped herbs, such as parsley, thyme, sage and rosemary
- 1/4 cup extra-virgin olive oil
- One 5 1/2-pound bone-in pork loin roast, chine bone removed (about 8 ribs)
- Salt and freshly ground pepper