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Recipes
Spaghetti with Fried Eggs
By lorik
Bring a pot of salted water to the boil
- Salt
- 1/2 pound thin spaghetti
- 6 tablespoons extra virgin olive oil or lard
- 2 large cloves garlic, lightly smashed and peeled
- 4 eggs
- Freshly ground black pepper
- Freshly grated Parmesan or pecorino cheese, optional
Steak with Beer Sauce and Sweet Potatoes
By lorik
Preheat the oven to 450 degrees F
- 2 medium sweet potatoes, cut into 1/2-inch-thick wedges
- 1 red onion, cut in half through the root end (do not peel)
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 boneless beef sirloin steaks (about 6 ounces each)
- 1 cup lager-style beer
- 1 tablespoon whole-grain Dijon mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons honey
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley
Kathy Brennan & Caroline Campion's Skillet Lasagna
By lorik
In a large high-sided sauté pan with a 3-quart capacity and a lid, heat the oil over high heat until it shimmers
- 2 tablespoons olive oil
- 1 pound sweet or hot Italian sausages, casings removed
- 1 small yellow onion, finely chopped
- 4 garlic cloves, minced
- Large pinch of hot red pepper flakes
- 1 teaspoon dried oregano
- Two 28-ounce cans whole, peeled tomatoes
- 1 sprig basil, plus a handful of basil leaves
- Salt and pepper
- One 9-ounce package no-boil lasagna noodles (they aren't all 9-ounce, so be sure to check!)
- 4 ounces mascarpone cheese or cream cheese (1/2 cup)
- 1/2 pound fresh mozzarella, thinly sliced and patted dry
Curried Chicken with Couscous
By lorik
Mango chutney is sometimes labeled “Major Grey’s
- 6 (5- to 7-ounce) bone-in chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon olive oil
- 1 onion, chopped fine
- 2 teaspoons curry powder
- 1 1/2 cups chicken broth
- 3/4 cup mango chutney
- 2 tablespoons cider vinegar
- 1 cup couscous
Slow-Cooker Enchilada Lasagna
By lorik
BROWN meat in large skillet; drain
- 1 lb. lean ground beef
- 2 cans (10 oz. each) enchilada sauce
- 1 can (15 oz.) black beans, rinsed
- 1 can (10 oz.) diced tomatoes and green chiles, undrained
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 1/4 cup milk
- 1 pkg. (8 oz.) KRAFT Shredded Colby & Monterey Jack Cheeses, divided
- 6 lasagna noodles, uncooked
- 1 can (2.25 oz.) sliced black olives, drained
- 2 Tbsp. chopped fresh cilantro
Cacio e Pepe Pasta
By lorik
High-quality ingredients are essential in this dish, most importantly, imported Pecorino Romano—not the bland dom...
- Variation from Food 52:
- 6 ounces Pecorino Romano, 4 ounces finely grated (about 2 cups) and 2 ounces coarsely grated (about 1 cup) (see note)
- 1 pound spaghetti
- Table salt
- 2 tablespoons heavy cream (see note)
- 2 teaspoons extra-virgin olive oil
- 1 1/2 teaspoons finely ground black pepper
- Salt, to taste
- 12 ounces pasta (spaghetti or bucatini)
- 6 tablespoons unsalted butter
- 1 1/2 teaspoons freshly ground pepper
- 1 cup freshly grated Parmesan or Asiago, as needed
- 1 egg yolk
- Variation from Tasting Table:
- 1 pound dried bucatini pasta
- 1 tablespoon freshly ground black pepper, plus more for garnish
- 5 tablespoons unsalted butter, divided
- 4 tablespoons olive oil
- 1 cup freshly grated Parmesan cheese
- 1 cup freshly grated Pecorino Romano cheese, plus more for garnish
- Kosher salt, to taste
- Variation from Food Network:
- Kosher salt
- 12 ounces bucatini or linguine
- 1 tablespoon whole black peppercorns
- 1/4 cup extra-virgin olive oil
- 4 ounces pecorino romano cheese, finely grated
Irish Potato Bread
By lorik
Heat oven to 400°. Combine flour, bacon fat, and salt in a bowl and mix until pea-size crumbs form; add mashed pot...
- 1 1⁄2 cups self-rising flour, plus more for dusting
- 2 tbsp. cold bacon fat or unsalted butter, cubed, plus more for frying
- Kosher salt, to taste
- 1 1⁄2 cups mashed potatoes (about 3 large potatoes, boiled and mashed)
- 1 ⁄4 cup milk
- 2 scallions, thinly sliced crosswise, for garnish (optional)
Ham and Gruyere Quiche
By lorik
Set a baking sheet on the middle oven rack; preheat to 425 degrees F
- 6 ounces smoked ham, cut into 1/4-inch cubes (about 1 cup)
- 1 cup shredded gruyere cheese (about 4 ounces)
- 1 9 -inch pie crust, thawed if frozen
- 3 large eggs
- 1 1/4 cups half-and-half
- 1/4 cup finely chopped fresh chives
- Kosher salt and freshly ground pepper
- 1 tablespoon red wine vinegar
- 2 teaspoons dijon mustard
- 3 tablespoons extra-virgin olive oil
- 1 5 -ounce package mesclun greens (about 8 cups)
- 4 white mushrooms, very thinly sliced
Paleo, Vegan, Gluten Free Almond Cookies
By lorik
Adjust an oven rack to the middle position and heat the oven to 350°F
- Makes about 16 cookies
- 2 cups finely ground almond flour (227 grams)
- 1/2 teaspoon baking powder
- 1/3 cup dark maple syrup (100 grams)
- 2 teaspoons vanilla extract
Baked Goat Cheese Dip
By lorik
Preheat the oven to 400 degrees F
- 1 10 -ounce log goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup grated parmesan cheese
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Freshly ground pepper
- 8 small cocktail tomatoes (about 10 ounces), quartered
- 2 tablespoons chopped fresh chives
- 2 teaspoons balsamic vinegar
- 1 clove garlic, finely chopped
- Kosher salt
- Toasted baguette slices, for serving