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Recipes
My Classic Burger with Special Sauce
By lorik
Makes 4 Start by making the cheese mixture (see below for instructions)
- For the Burgers:
- Cheese mixture, see below
- 8 tablespoons (1 stick) cold unsalted butter, divided
- 1 pound 12 ounces ground beef (15 to 20% fat)
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 4 soft burger buns
- Special sauce (see below)
- 4 small, inner iceberg lettuce leaves
- 4 tomato slices (fresh or roasted)
- crisp bacon slices, for topping
- 4 yellow onion slices
- thinly sliced dill pickles, for topping
- For Cheese and Special Sauce:
- 8 ounces cheese (I use a mix of Beecher’s Sharp Cheddar and Fontina), cut into 1-inch chunks
- 1/4 cup plus 1/3 cup mayonnaise, divided
- 2 tablespoons dill relish
- 2 teaspoons yellow mustard
- 1 garlic clove
- 2 tablespoons ketchup
- 1/2 teaspoon soy sauce
- 1/2 teaspoon honey
Chicken Chilaquiles
By lorik
In a small bowl, combine the paprika, chili powder, cayenne, cumin, sugar, and 1/4 teaspoon of the salt
- Variation from Cooks Country:
- 3 1/2 tablespoons paprika
- 2 1/2 tablespoons chili powder
- 1/2 teaspoon cayenne
- 1/4 teaspoon ground cumin
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 3 tablespoons cooking oil
- 3 tablespoons flour
- 2 cloves garlic, minced
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 1/3 pounds boneless, skinless chicken breasts (about 4 in all)
- 1/4 teaspoon fresh-ground black pepper
- 1/2 pound tortilla chips
- 1/4 pound feta, crumbled (about 3/4 cup)
- 1/2 cup sour cream
- 1 red onion, sliced thin
- 1/2 cup cilantro leaves
- 16 (6-inch) corn tortillas, each cut into 8 wedges
- 1/4 cup olive oil
- Salt
- 5 dried guajillo chiles, stemmed and seeded
- 1 (28-ounce) can whole peeled tomatoes
- 1 cup finely chopped onion
- 1 poblano chile, stemmed, seeded, and chopped
- 1 jalapeño chile, stemmed, seeded, and chopped
- 8 sprigs fresh cilantro, plus 2 tablespoons chopped
- 3 garlic cloves, chopped
- 1 1/2 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts, trimmed
- 4 ounces queso fresco, crumbled (1 cup)
- 1 avocado, halved, pitted, and cut into 1/2-inch chunks
- 2 radishes, trimmed and sliced thin
- Sour cream
- Lime wedges
Singapore Noodles for Two
By lorik
For spicier Singapore noodles, add the optional cayenne
- 1 1/2 tablespoons plus 2 teaspoons vegetable oil
- 1 tablespoon curry powder
- Pinch cayenne pepper (optional)
- 3 ounces dried rice vermicelli
- 1 tablespoon soy sauce
- 1/2 teaspoon sugar
- 6 ounces large shrimp (26 to 30 per pound), peeled, deveined, tails removed, and cut into 1/2-inch pieces
- 2 large eggs, lightly beaten
- Salt
- 1 large garlic clove, minced to paste
- 1/2 teaspoon grated fresh ginger
- 1/2 red bell pepper, cut into 2-inch-long matchsticks
- 1 large shallot, sliced thin
- 1/3 cup chicken broth
- 2 ounces (1 cup) bean sprouts
- 2 scallions, cut into 1/2-inch-pieces
- 1 teaspoon lime juice, plus lime wedges for serving
Sweet Potato Pie for Two
By lorik
Special equipment: 2 disposable 5-inch pie tins For the crust: Put a small baking sheet on a rack in the center of...
- Crust:
- 2/3 cup all-purpose flour
- 3 tablespoons unsalted butter, cut into small pieces, at room temperature
- 1 tablespoon granulated sugar
- 1 tablespoon confectioners' sugar
- Pinch kosher salt
- Filling:
- 2 large eggs
- 1/4 cup heavy cream
- 2 tablespoons packed dark brown sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 3/4 cup sweet potato puree
- 2 tablespoons unsalted butter, melted
- 1/2 cup mini marshmallows or 2 big dollops lightly sweetened whipped cream, for serving
Potatoes Anna Recipe
By lorik
Melt the canola oil and 6 tablespoons of butter together in a large skillet set over high heat
- 3 1/2 pounds waxy potatoes, peeled and thinly sliced
- 6 tablespoons canola oil
- 6 tablespoons butter
- 7 tablespoons clarified butter
- Salt
- Ground black pepper
Chicken Pastilla
By lorik
1. Make the chicken filling: In a large sauté pan, heat the oil over medium-high heat
- For the Chicken Filling:
- 2 teaspoons canola oil
- 2 bone-in chicken breasts
- 2 bone-in chicken legs
- 2 teaspoons kosher salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 2 medium yellow onions, thinly sliced
- 12 garlic cloves, thinly sliced
- 4 plum tomatoes, cut lengthwise into 8 wedges
- 4 cinnamon sticks
- 2 dried chipotle chiles, seeds removed
- 1 teaspoon pink peppercorns
- 1/2 cup brandy
- 2 cups white wine
- 2 cups low-sodium chicken stock
- 1 1/2 ounces (about 1/2 cup) chopped dark chocolate
- For the Catalan Spinach Filling:
- 7 tablespoons sherry vinegar
- 7 tablespoons brandy
- 3/4 cup currants
- 1 1/4 cups toasted pine nuts
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 3 small shallots, thinly sliced
- 2 garlic cloves, thinly sliced
- 3/4 cup heavy cream
- 10 ounces baby spinach
- Kosher salt and freshly ground black pepper, to taste
- For the Pastilla:
- 1/2 cup melted ghee, divided
- 8 ounces large (14-by-18-inch) phyllo pastry sheets
- 2 1/2 tablespoons confectioners' sugar
Pork Milanese with Dandelion Green Salad
By lorik
Preheat the oven to 200°
- 2 large eggs
- 1 cup all-purpose flour
- 2 cups panko
- Six 3-ounce pork loin cutlets
- Kosher salt
- Pepper
- 1 teaspoon extra-virgin olive oil, plus more for frying
- 4 bacon slices (4 ounces), cut crosswise 1/4 inch thick
- 2 Granny Smith apples, peeled and cut into 1/2-inch dice
- 1/2 small red onion, cut into thin strips
- 1/2 cup apple cider
- 2 1/2 tablespoons apple cider vinegar
- 1/2 pound dandelion greens, thick stems discarded, leaves cut crosswise into 1-inch pieces
Falafel
By lorik
In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, a...
- White Bean Yogurt Sauce:
- 2 1/4 cups cooked chickpeas
- 3 scallions, coarsely chopped
- 1 large clove garlic, coarsely chopped
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 3/4 teaspoon cayenne pepper
- Generous 1/4 cup coarsely chopped parsley
- Generous 1/4 cup coarsely chopped cilantro
- 1 egg
- 1 lemon, juiced
- Kosher salt
- 1 1/2 teaspoons baking powder
- 1/3 cup flour, plus 1/4 cup flour for shaping patties
- Vegetable oil, for frying
- Lettuce, for garnish
- Chopped salted tomatoes, for garnish
- Grated cucumber, for garnish
- White Bean Yogurt Sauce, recipe follows
- 3/4 cup cooked white beans
- 1 small garlic clove, coarsely chopped
- 1/4 cup plain yogurt
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Quick Sauerkraut
By lorik
In a medium saucepan, combine cabbage, vinegar, salt, and 1 1/4 cups water
- 1 head green cabbage (about 2 1/2 pounds), outer leaves removed, halved, cored, and thinly sliced
- 1/2 cup distilled white vinegar
- 1 tablespoon coarse salt
Vermont Cheddar Mashed Potatoes
By lorik
Boil potatoes in well-salted water until tender, about 15 minutes
- 3 pounds medium russet potatoes, peeled and quartered
- 3/4 pound Vermont aged white Cheddar, grated
- 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- Black pepper, to taste
- Small pinch cayenne
- Pinch of grated nutmeg
- 6 tablespoons unsalted butter, melted
- 3/4 cup heavy cream, heated
- 2 eggs, lightly beaten