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Recipes
Indian Pudding
By lorik
Heat oven to 325°. Grease eight 4-oz
- 4 tbsp. unsalted butter, plus more for ramekins
- 5 1⁄2 cups milk
- 1 (2") piece of ginger, peeled and finely chopped
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 3 ⁄4 cup packed dark brown sugar
- 2 ⁄3 cup yellow cornmeal
- 1 tbsp. light molasses
- 1 tbsp. maple syrup
- 1 stick cinnamon, halved
- Vanilla ice cream, for serving
Bacon and Blue Cheese Baked Potato Fans
By lorik
To ensure that the potatoes fans out evenly, look for uniformly shaped potatoes
- Bread Crumb Topping:
- 1 slice hearty white sandwich bread, torn into pieces
- 4 tablespoons unsalted butter, melted
- 1/3 cup crumbled blue cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper
- Potato Fans:
- 4 russet potatoes, scrubbed
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- 4 slices bacon, cooked until crisp and then crumbled
Sweet Corn Risotto
By lorik
Cut the corn from the cobs
- 3 medium ears corn, shucked
- 6 cups chicken or vegetable stock, store-bought or homemade
- 1 large leek, white and light green parts chopped and rinsed
- 1 1/4 cups arborio rice
- 1/4 cup dry vermouth
- 2 tablespoons butter
- 1/2 cup freshly grated Parmigiano Reggiano
- Olive oil
- Salt and pepper
Easy Beef Wellington with Burgundy Wine Sauce with variations
By lorik
Preheat oven to 425 degrees F
- For Sauce:
- 1/4 pound fresh mushrooms, finely chopped
- 1 garlic clove, minced
- 1/4 teaspoon dried thyme
- 1 (17-1/2-ounce) package frozen puff pastry dough, thawed
- 4 (4- to 5-ounce) beef tenderloin steaks, cut 1-inch thick
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (12-ounce) jar beef gravy
- 1/4 cup Burgundy wine
- 1/4 teaspoon dried thyme
- 1/8 teaspoon dried tarragon
- Jeff Ruby's Beef Wellington:
- 4 8-ounce filet mignon
- 1/2 pound domestic mushrooms
- 4 chicken livers (or duck or goose terrine)
- 4 4x4 sheets puff pastry
- 1 egg
- 1/4 stick of butter
- Blend (Canola) or vegetable oil - as needed
- Salt and Pepper - as needed
- Tyler Florence:
- For the Duxelles:
- 3 pints (1 1/2 pounds) white button mushrooms
- 2 shallots, peeled and roughly chopped
- 4 cloves garlic, peeled and roughly chopped
- 2 sprigs fresh thyme, leaves only
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- For the Beef:
- 1 (3-pound) center cut beef tenderloin (filet mignon), trimmed
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 12 thin slices prosciutto
- 6 sprigs of fresh thyme, leaves only
- 2 tablespoons Dijon mustard
- Flour, for rolling out puff pastry
- 1 pound puff pastry, thawed if using frozen
- 2 large eggs, lightly beaten
- 1/2 teaspoon coarse sea salt
- Minced chives, for garnish
- Green Peppercorn Sauce, recipe follows
- Green Peppercorn Sauce:
- 2 tablespoons olive oil
- 2 shallots, sliced
- 2 cloves garlic, peeled and smashed
- 3 sprigs fresh thyme, leaves only
- 1 cup brandy
- 1 box beef stock
- 2 cups cream
- 2 tablespoons grainy mustard
- 1/2 cup green peppercorns in brine, drained, brine reserved
Cook's Illustrated Tortilla Soup
By lorik
Despite its somewhat lengthy ingredient list, this recipe is very easy to prepare
- Tortilla Strips:
- 8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
- 1 tablespoon vegetable oil
- Table salt
- Soup:
- 2 split bone-in, skin-on chicken breasts (about 1 1/2 pounds) or 4 bone-in, skin-on chicken thighs (about 1 1/4 pounds), skin removed and well trimmed of excess fat
- 8 cups low-sodium chicken broth
- 1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
- 4 medium cloves garlic, peeled
- Table salt
- 2 sprigs epazote, fresh, or 8 to 10 sprigs fresh cilantro plus 1 sprig fresh oregano
- 2 medium tomatoes, cored and quartered
- 1/2 medium jalapeño chile
- 1 chipotle chile en adobo, plus up to 1 tablespoon adobo sauce
- 1 tablespoon vegetable oil
- Garnishes:
- 1 lime, cut into wedges
- 1 Hass avocado, diced fine
- fresh cilantro leaves
- 8 ounces cotija cheese, crumbled, or Monterey Jack cheese, diced fine
- minced jalapeno pepper
- Mexican crema or sour cream
Filipino Chicken Adobo Skewers
By lorik
In a large saucepan, combine the chicken thighs with the water, soy sauce, garlic, ginger, bay leaves, peppercorns ...
- 4 pounds skinless boneless chicken thighs
- 4 cups water
- 1 cup low-sodium soy sauce
- 6 garlic cloves, crushed
- One 1-inch piece of peeled fresh ginger, thinly sliced
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon light brown sugar
- 3/4 cup unseasoned rice wine vinegar
- 1/4 cup canola oil
- Thinly sliced scallions, for garnish
Parmesan Farrotto
By lorik
We prefer the flavor and texture of whole farro
- 1 1/2 cups whole farro
- 3 cups chicken broth
- 3 cups water
- 4 tablespoons unsalted butter
- 1/2 onion, chopped fine
- 1 garlic clove, minced
- 2 teaspoons minced fresh thyme
- Salt and pepper
- 2 ounces Parmesan, grated (1 cup)
- 2 tablespoons minced fresh parsley
- 2 teaspoons lemon juice
Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce
By lorik
In a small bowl, mix the 1 Tbs
- 1 Tbs. plus 1 tsp. minced fresh rosemary
- 2 tsp. dark brown sugar
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. crushed red pepper flakes
- 2 Tbs. vegetable oil; more for the grill
- 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
- 1 cup orange marmalade
- 1/4 cup rice vinegar
Ginger-Hoisin Basting Sauce
By lorik
In a bowl, stir together 2/3 cup hoisin sauce, 1/3 cup dry sherry or water, 2 Tbsp finely chopped fresh ginger, 4 l...
- Use as a glaze for chicken or pork
Quinoa Egg Bowl with Pecorino
By lorik
Step 1 In a medium bowl, whisk the lemon juice, garlic and 3/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- Kosher salt
- Coarsely ground black pepper
- 3/4 cup extra-virgin olive oil
- 3 ounces Pecorino Toscano or Manchego cheese, coarsely shredded, plus more for garnish
- 1 1/2 cups quinoa, rinsed and drained well
- One 1-pound bunch of mustard greens, Swiss chard or kale, stems and ribs removed, leaves chopped
- 1/2 pound sugar snap peas, trimmed
- 4 soft-cooked eggs, peeled and sliced
- Sliced radishes, for garnish