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Recipes
Creamy Scalloped Squash
By lorik
Position a rack 6 inches from the broiler, and heat the broiler on high
- Unsalted butter, as needed
- 1 lb. summer squash, thinly sliced
- 1 2-oz. jar chopped pimientos, drained
- Kosher salt and freshly ground black pepper
- 2/3 cup heavy cream
- 1/2 cup finely grated Parmigiano-Reggiano
- 1-1/2 Tbs. all-purpose flour
- 1/3 cup panko
Pork Chops with Tamarind and Ginger
By lorik
In a large bowl, combine garlic, tamarind, sambal oelek, ginger, salt, cumin, fish sauce and turmeric
- 3 garlic cloves, finely grated or minced
- 1 tablespoon tamarind concentrate (or extract), or use lime juice
- 1 tablespoon sambal oelek or other chile paste
- 2 teaspoons grated fresh ginger
- 2 teaspoons kosher salt, more as needed
- 1 1/2 teaspoons ground cumin
- 1 teaspoon fish sauce
- 1 teaspoon ground turmeric
- 2 bone-in pork chops, 1 1/2 inches thick (2 pounds total)
- 2 tablespoons coconut oil, grapeseed oil or safflower oil
- Scallions, thinly sliced
- Lime wedges, for serving
Baked Eggs in Creamy Polenta and Pepperoni Tomato Sauce
By lorik
1. Preheat the oven to 400 degrees F and set a rack in the upper position
- PEPPERONI TOMATO SAUCE:
- 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/2 yellow onion, minced
- Kosher salt and freshly cracked black pepper
- 2 cloves garlic, minced
- Pinch crushed red pepper
- 3 ounces pepperoni, sliced 1/8-inch thick, minced
- One 28-ounce can chopped San Marzano tomatoes
- 10 fresh basil leaves
- CREAMY POLENTA:
- 2 cups chicken broth
- 1 cup half-and-half
- Kosher salt and freshly cracked black pepper
- 1/2 cup quick-cooking polenta
- 1/2 cup freshly grated Parmesan
- 4 large eggs
- 4 to 6 tablespoons fresh whole milk (or sheep's milk) ricotta, for garnish
- Special equipment: Four 6-inch terracotta casuelas or other shallow baking dishes.
Party Pretzel Bites
By lorik
In a large bowl stir together the warm water and honey
- 3/4 cup warm water (around 105F)
- 3/4 tablespoon active dry yeast
- 3/4 teaspoon salt
- 2 eggs, beaten
- 1/4 cup honey
- 1/4 cup butter, melted
- 3 1/2 cups all purpose flour (plus more for dusting surfaces, etc.)
- 8 cups water
- 2 tablespoons sugar
- 1/4 cup baking soda
- 1 egg white, for egg wash
- fleur de sel
Basmati Rice Pilaf
By lorik
Alex Guarnaschelli
- 2 cups basmati rice, washed
- 4 cups cold water
- 2 teaspoons whole cumin seeds
- 3 cardamom pods, lightly crushed, black seeds reserved, pods discarded
- 1 teaspoon fennel seeds
- 1 cinnamon stick
- 12 black peppercorns
- 2 bay leaves
- 2 tablespoons unsalted butter, plus 3 tablespoons, cut into slices, optional
- 1 large red onion, peeled and finely diced
- Kosher salt
Waldorf Salad
By lorik
Recipe from the Tasting Table Test Kitchen
- For Candied Walnuts:
- 1 egg white
- 1/4 cup light brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 2 1/2 cups walnuts
- For Pickled Raisins:
- 1/3 cup golden raisins
- 1/4 cup water
- 1/4 cup white wine vinegar
- 1/2 teaspoon sugar
- For Dressing:
- 2 tablespoons finely minced shallots (1 small shallot)
- 1 garlic clove, grated using a microplane
- 2 teaspoons finely grated lemon zest (1 lemon)
- 1/4 cup fresh lemon juice (2 lemons)
- 1 tablespoon whole-grain mustard
- 1 tablespoon Dijon mustard
- 1 cup whole-fat Greek yogurt
- 1/4 cup heavy cream
- 2 tablespoons water
- 2 tablespoons finely chopped chives, divided
- Kosher salt, to tasteFor Salad:
- 1 head Bibb lettuce, outer leaves removed and discarded
- 1/2 head radicchio, outer leaves removed and discarded
- 3 small endives, outer leaves removed and discarded
- 1 small apple (such as Golden Delicious or Pink Lady), cut into matchsticks
- 2 celery ribs, halved widthwise and thinly sliced with a peeler or on a mandoline
- 3/4 cup celery leaves, torn (1 bunch)
- 8 small radishes, quartered into wedges
- Flaky sea salt, to taste
Flank Steak in Adobo
By lorik
Salsa verde is a green salsa made from tomatillos and green chiles
- Adobo:
- 1 1/2 ounces dried ancho chiles, stemmed and seeded
- 1 ounce dried pasilla chilies, stemmed and seeded
- 3/4 cup salsa verde
- 3/4 cup chicken broth
- 1/2 cup orange juice
- 1/3 cup packed brown sugar
- 1/4 cup lime juice (2 limes)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Flank Steak:
- 2 1/2 —3 pounds flank steak, trimmed and cut into 1 1/2-inch cubes
- Salt and pepper
- 2 tablespoons vegetable oil
- 1 onion, chopped fine
- 8 garlic cloves, minced
- 1 tablespoon ground cumin
- 12 (8-inch) flour tortillas, warmed
- 4 ounces queso fresco, crumbled (1 cup)
- 1/2 cup coarsely chopped fresh cilantro
Low Fat Hashbrown Casserole (Funeral Potatoes)
By lorik
Be sure to buy shredded, not cubed, frozen hash brown potatoes
- 3 ounces (2 cups) reduced-fat potato chips
- 1 1/2 tablespoons ranch-flavor salad dressing mix
- 1 1/2 cups 2 percent low-fat milk
- 1 tablespoon cornstarch
- 2 teaspoons olive oil
- 2 onions, chopped fine
- 3 garlic cloves, minced
- 1 3/4 teaspoons salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 (12-ounce) can evaporated milk
- 30 ounces (8 cups) frozen shredded hash brown potatoes
- 4 ounces extra-sharp cheddar cheese, shredded (1 cup)
- 1/2 cup low-fat sour cream
- 1/4 cup grated Parmesan cheese
How to Roast Garlic
By lorik
Garlic, slowly roasted in the oven, loses its sharp bite and turns remarkably soft and mellow
- 1 whole head of garlic
- Olive oil
Crispy Skillet Turkey Burgers
By lorik
Be sure to use 93 percent lean ground turkey, not 99 percent fat-free ground turkey breast, in this recipe or the b...
- Ingredients
- 1 pound ground turkey
- 1 cup panko bread crumbs
- 2 ounces Monterey Jack cheese, shredded (1/2 cup)
- 1/4 cup mayonnaise
- Salt and pepper
- 1 tablespoon vegetable oil
- 4 hamburger buns, toasted and buttered