Lorik's profile page
Recipes
Honey-Orange Souffle
By lorik
Prepare the souffle: Preheat the oven to 375 degrees F and generously butter a 4-cup souffle dish
- For the Souffle:
- Softened unsalted butter, for the dish
- 6 tablespoons sugar, plus more for the dish
- 6 ounces cream cheese, at room temperature
- 6 ounces goat cheese, at room temperature
- 1/2 teaspoon finely grated orange zest
- 1/2 teaspoon finely grated lemon zest
- 1/2 teaspoon vanilla extract
- 5 large eggs, separated, at room temperature
- For the Compote:
- 1/3 cup fresh orange juice
- 1/3 cup honey
- Kosher salt
- Segments from 1/2 orange, roughly chopped
Simple Focaccia
By lorik
Place the flour, salt, and yeast in a food processor fitted with the blade attachment and pulse to combine
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon dry instant yeast
- 3/4 cup lukewarm water
- 3 tablespoons plus 3 teaspoons extra-virgin olive oil, divided
- 2 teaspoons coarsely chopped fresh rosemary leaves
- 1/4 teaspoon flaky sea salt
Corn Tortillas
By lorik
1. Cut sides of sandwich-size zipper-lock bag but leave bottom seam intact so that bag unfolds completely
- 2 cups (8 ounces) masa harina
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1 1/4 cups warm water, plus extra as needed
Potato Salad with Bacon and Barbecue Sauce
By lorik
In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat
- 4 pounds small red potatoes
- 1/2 pound lean bacon, preferably applewood-smoked, thinly sliced
- 1 1/4 cups mayonnaise
- 2 tablespoons barbecue sauce
- 2 tablespoons mustard oil or spicy mustard
- 2 tablespoons sherry vinegar
- 2 celery ribs, diced
- 1 small red onion, minced
- 1/4 cup chopped parsley
- 1 tablespoon chopped tarragon
- Salt and freshly ground pepper
- 1/4 cup onion sprouts, for garnish (optional)
Crockpot Cider Braised Short Ribs with Browned Sage Butter Mashed Potatoes
By lorik
Heat a large heavy bottom skillet over medium high-heat
- Brown Butter Mashed Potatoes:
- 2 tablespoons olive oil
- 5 pounds beef short ribs
- kosher salt + pepper
- 1 sweet onion thinly sliced
- 1 tablespoon brown sugar
- 4 cloves garlic minced or grated
- 8 ounces cremini mushrooms halved
- 2 cups apple cider
- 1 tablespoon fresh chopped thyme
- 2 Honeycrisp apples chopped
- 4 large Idaho potatoes peeled and quartered (I used Idaho, but you may sub Russet)
- 2-4 cloves garlic peeled (I used 4)
- salt
- 3/4 cup heavy cream
- 1 cup shredded sharp cheddar cheese
- 8 tablespoons butter browned, 1 stick
- 6 leaves sage chopped
Dori Sanders’ No-Churn Fresh Lemon Ice Cream
By lorik
Makes: 3 cups (710ml) Prep time: 10 min Cook time: 3 hrs
- 1 1 1 tablespoon finely grated lemon zest
- 1/4 1/4 2 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
- 1 1 1 cup (200g) sugar
- 1/8 1/8 1/8 teaspoon fine sea salt
- 1 1 1 cup (235g) heavy cream
- 1 1 1 cup (245g) milk
Three-Cheese Pizza with Caramelized Onions and Pimientos
By lorik
Heat the oven to 425°. In a small glass or stainless-steel bowl, combine the pimientos with the vinegar and set as...
- 1/2 cup drained sliced pimientos (two 4-ounce jars)
- 1 teaspoon wine vinegar
- 3 tablespoons olive oil
- 4 large onions (about 4 pounds in all), cut into thin slices
- 1/2 teaspoon salt
- 2 12-inch store-bought pizza shells, such as Boboli
- 6 ounces fontina, sliced thin
- 6 ounces Roquefort or other blue cheese, crumbled (about 1 1/2 cups)
- 2 tablespoons grated Parmesan
Chocolate Soufflés with Crème Anglaise
By lorik
Preheat the oven to 400°
- Vanilla Bean Crème Anglaise:
- 3 ounces chocolate wafer cookies, finely crushed (2/3 cup)
- 1/2 cup plus 2 tablespoons sugar
- 3 tablespoons unsalted butter, softened, plus more for brushing
- 6 ounces bittersweet chocolate, coarsely chopped
- 2 ounces unsweetened chocolate, coarsely chopped
- 4 large egg yolks
- 6 large egg whites
- Pinch of salt
- 2 cups half-and-half
- 1/2 cup sugar
- 1 vanilla bean, split, seeds scraped
- 4 large egg yolks
- Variation:
- Chocolate Souffles for 4:
- 6 oz bittersweet chocolate, chopped
- 2/3 cup heavy cream
- 3 large eggs, separated
- 2 Tbsp Cognac or brandy
- 2 large egg whites
- 1 about 1 Tbsp melted butter, for greasing
- 3 Tbsp sugar, plus extra for souffle dishes
- Confectioners' sugar for sprinkling
- Chocolate Souffle with Orange Glaze:
- (Jacques Pepin)
- For the Chocolate Soufflés:
- 1/2 tablespoon unsalted butter, softened
- 1/4 cup sugar, divided
- 4 ounces bittersweet chocolate (60 percent), cut into 1/2-inch pieces
- 3/4 cup heavy cream
- 4 egg whites
- Confectioners' sugar, for garnish
- For the Orange Sauce:
- 1/2 cup sour cream
- 1/4 cup orange juice
- 1 tablespoon sugar
- 1 teaspoon orange zest
- 1 teaspoon confectioners' sugar
Goat Cheese Grits with Red Eye Gravy, Country Ham and Fried Eggs
By lorik
For Grits: Bring milk, salt, and nutmeg just to a boil over medium high heat, stirring frequently to prevent sc...
- For Grits:
- 4 cups goat's milk (whole cow's milk will do)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon nutmeg
- 1 cup grits
- 1/2 cup goat cheese
- 1 tablespoon honey (or to taste
- For Ham, Egg, and Gravy:
- 3 tablespoons butter, plus extra as needed for frying
- 4 thin slices country ham
- 1/2 cup brewed coffee
- 4 eggs
- 2 tablespoons chopped chives (optional)
Chinese Garlic Black-Bean Pork Fried Rice
By lorik
Heat a 14-inch wok or 12-inch skillet over medium-high heat until a bead of water vaporizes within 1 to 2 seconds o...
- 2 2 2 Tbs. neutral oil, such as canola or peanut
- 1/4 1/4 1/4 cup thinly sliced scallions (3 medium)
- 1/2 1/2 1/2 cup diced yellow onion
- 2 2 2 Tbs. minced fresh ginger
- 2 2 2 Tbs. minced fresh garlic
- 2 2 2 Tbs. minced fresh hot red or green chiles
- 8 8 8 oz. ground pork
- 1 1 1 large egg, lightly beaten
- 1/2 1/2 1/2 cup small-diced carrots
- 1/2 1/2 1/2 cup shredded green cabbage
- 2 2 2 Tbs. Chinese black bean garlic sauce
- 4 4 2 cups cold cooked jasmine rice (from about 2 cups raw)
- 1-1/2 1-1/2 1-1/2 cups fresh mung bean or soybean sprouts
- 1/2 1/2 1/2 cup chopped fresh cilantro