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Recipes
Turkish Scrambled Eggs (Menemen)
By lorik
Tip: Don’t wait until the eggs are firm and fully set before removing the pan from the heat; the eggs will contin...
- 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS MORE TO SERVE
- 2 POBLANO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED
- 1 BUNCH SCALLIONS, THINLY SLICED
- 3 GARLIC CLOVES, MINCED
- 1 TABLESPOON ALEPPO PEPPER OR 1 TEASPOON RED PEPPER FLAKES
- KOSHER SALT AND GROUND WHITE PEPPER
- 1 PLUM TOMATO, CORED AND FINELY CHOPPED
- 2 TABLESPOONS DRAINED CAPERS
- 8 LARGE EGGS
- 1/3 CUP CRUMBLED FETA CHEESE
- 3 TABLESPOONS CHOPPED FRESH DILL
The Ultimate Hamburger Recipe by Cooks Country
By lorik
For this recipe, you want ground beef that is 85 percent to 90 percent lean
- 8 strips bacon
- 1 - 2 slices white sandwich bread, crusts removed and discarded, remaining bread cut into 1/2-inch pieces (about 1 cup)
- 1/4 cup milk
- 1 1/2 pounds ground beef (see headnote)
- 1 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 2 large cloves garlic, very finely minced
- Vegetable oil for grill rack
Lemon Olive-Oil Ice Cream
By lorik
Lemon ice cream may not inspire the same excitement you find with flavors like salted caramel or chocolate chip coo...
- 4 4 4 large egg yolks
- 2 2 2 cups heavy cream
- 1 1 1 cup whole milk
- 1 1 1 cup/200 grams granulated sugar
- 4 4 4 teaspoons packed finely grated lemon zest, plus more for serving
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/3 1/3 4 cup freshly squeezed lemon juice, from about 4 lemons
- 1/4 1/4 1/4 cup fruity olive oil, plus more for serving
- Flaky sea salt, for serving
Chuck Roast Bolognese
By lorik
Heat oven to 350° F. Heat a 14-inch sauté pan (with a lid) over medium-high heat
- Olive oil
- 1 pound well-marbled chuck roast, cut into very small cubes, or ground beef
- Kosher salt
- Freshly ground black pepper
- 1 cup diced onion
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 3 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried Turkish oregano
- 1/2 teaspoon dried basil
- 1 cup red wine
- 2 cups beef stock or water
- 1 cup strained tomatoes
- 1 to 2 tablespoons milk or cream (optional)
- 1 pound sturdy pasta, such as calamaritti, rigatoni, penne, farfalle
- Grated Parmesan, for garnish
- Fresh parsley, chopped, for garnish
Chorizo and Potato Frittata
By lorik
Be sure to use Spanish-style chorizo, which is dry-cured and needs only to be heated through
- 12 12 12 large eggs
- 1/3 1/3 1/3 cup whole milk
- Salt
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1/2-inch pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 1/4 1/4 1/4 teaspoon ground cumin
- 6 6 1/4-inch ounces Spanish-style chorizo sausage, cut into 1/4-inch pieces
- 3 3 3 tablespoons water
- 1 1 1 teaspoon sherry vinegar
- 1/2 1/2 1/2 cup chopped fresh cilantro
Spice Merchant Cauliflower Couscous
By lorik
1. Place the sultanas in a bowl and pour warm water over them
- 1 large cauliflower (about 1 1/2 pound of cauliflower florets)
- 5 ounces raw cashewnuts
- 3 ounces sultanas (gold raisins)
- 5 tablespoons olive oil
- 4 tablespoons lemon juice
- 2 tablespoons minced parsley
- 1/2 teaspoon za’atar
- 1/2 teaspoon cumin
- 1 garlic clove, crushed
- 1/4 teaspoon finely shredded lemon zest
- Salt and freshly ground pepper
Italian Sausage Risotto
By lorik
Makes 4 servings (6 1/2 cups) Total time: about 1 1/4 hours
- FOR THE BROTH, BOIL:
- 8 cups low-sodium chicken broth
- 1/2 bunch broccoli rabe (8 oz.), trimmed and chopped
- FOR THE RISOTTO, BROWN:
- 8 oz. bulk Italian sausage
- 2 Tbsp. olive oil
- SWEAT:
- 1 cup diced onions
- 2 Tbsp. minced fresh garlic
- 2 tsp. dried oregano
- 1 tsp. red pepper flakes
- STIR IN:
- 1 cup dry Arborio rice
- 1/2 cup dry white wine, hot
- 1/2 cup grated Parmesan
- Grated Parmesan
No Recipe Mac & Cheese
By lorik
First, make a béchamel sauce
- For a 1 lb box of dried pasta:
- 1/2 cup (1 stick) Butter
- 1/2 cup flour
- 4 cups milk or cream (2%/whole/half & half/Heavy, whatever you like)
- a dollop of yellow mustard
- 1 tsp smoked paprika
- a shake of cayenne pepper
- a few grates of nutmeg
- 2 cups Shredded Gruyere
- 1 cup Shredded Cheddar
- salt and Pepper
- Add ins, if you wish:
- chopped meat, lobster, crab, peas, greens, bacon, sauteed mushrooms, sauteed caramelized onions (pick 1 or make up your own add in)
New Mexico Red & Green Chile Breakfast Burritos
By lorik
Preheat oven to 400 Warm the oil in a large heavy skillet over medium heat
- 1 ⁄4 cup vegetable oil
- 3 large russet potatoes, shredded
- 1 ⁄2 teaspoon salt
- Fresh-ground black pepper to taste
- 1 medium onion, chopped
- 1 garlic clove, minced
- 2 large eggs, lightly beaten, optional
- 4 flour tortillas, warmed
- 8 slices bacon, cooked until crisp
- 3 to 4 cups green chile sauce warmed
- 6 to 8 ounces mild cheddar cheese, grated
Lentil Salad with Gorgonzola
By lorik
In a liquid measuring cup, combine the vinegar, shallots and 1 teaspoon salt
- 1/2 cup white balsamic vinegar
- 2 medium shallots, peeled, halved lengthwise, thinly sliced
- Kosher salt
- 1 garlic head
- 6 cups water
- 2 medium carrots, halved crosswise
- 1 celery rib, halved crosswise
- 1 tablespoon yellow mustard seeds
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/2 cups (10 ounces) French green lentils, sorted and rinsed
- 1 tablespoon extra-virgin olive oil
- 2 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
- 1/2 cup chopped fresh parsley
- 1/2 cup walnuts, toasted and chopped
- Ground black pepper