Lorik's profile page
Recipes
Blue-Cheese Puffs
By lorik
Preheat oven to 400°F. Line 2 large baking sheets with parchment
- 1 cup whole milk
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon onion powder
- 1 tablespoon finely chopped fresh thyme
- 1 cup all-purpose flour
- 5 large eggs
- 5 ounces crumbled blue cheese
Momofuku's Roasted Brussels Sprouts with Fish Sauce Vinaigrette
By lorik
Combine the vinaigrette (below), cilantro stems, and mint in a bowl, and set aside
- Roasted Brussels Sprouts:
- Serves 4 to 6, as a side
- 2 tablespoons very thinly sliced cilantro stems, plus 1/2 cup leaves
- 3 tablespoons chopped mint
- 2 pounds brussels sprouts (smaller ones are better)
- Grapeseed or other neutral oil as needed, as needed (lots for frying, little for roasting)
- Fish Sauce Vinaigrette:
- 1/2 cup fish sauce (adjust to taste -- some fish sauce brands are saltier)
- 1/4 cup water
- 2 tablespoons rice wine vinegar
- Juice of 1 lime
- 1/4 cup sugar
- 1 garlic clove, minced
- 1 to 3 red bird’s-eye chiles, thinly sliced, seeds intact
Blueberry Hand Pies
By lorik
Make the dough In a large bowl, whisk the flour with the confectioners’ sugar and salt
- DOUGH:
- 2 cups all-purpose flour
- 1/2 cup confectioners' sugar
- 1/2 teaspoon fine sea salt
- 1 1/2 sticks cold unsalted butter, cubed
- 1 large egg yolk
- 1/4 cup ice water
- FILLING:
- 2 cups blueberries
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground cinnamon
- 1 large egg beaten with 1 teaspoon water
- Turbinado sugar, for sprinkling
Warm French Lentil Salad with Bacon and Herbs
By lorik
Wash and rinse the lentils
- For the dressing:
- Makes 4 3/4-cup servings
- 1 cup green or French lentils
- 2 cups low-sodium or homemade chicken broth
- 1/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
- 4 ounces bacon (about 4 thick-cut slices), cut into small pieces
- 2 large shallots, cut in half and thinly sliced
- 4 cloves garlic, minced
- 2 large sprigs rosemary, leaves stripped and minced
- 3 large leaves sage, minced
- 2 tablespoons capers, roughly chopped
- 1/2 cup Italian parsley leaves, roughly chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons Dijon mustard
- 1/2 tablespoon balsamic vinegar
Vegetable Kimchi
By lorik
Makes 2 quarts
- 2 lbs of crunchy vegetables (Radishes, Asparagus, Carrots, Cucumbers, Beets or Turnips work well), cut into 3/4" pieces
- 3 Tbsp Kosher salt
- 1 Tbsp sugar
- 10 Scallions, cut on a diagonal into 1" pieces
- 1/3 cup gochugaru (Coarse Korean red pepper powder) or 4 1/2 tsp crushed red pepper flakes finely ground
- 3 Tbsp finely chopped garlic
- 2 Tbsp fish sauce
- 1 Tbsp finely chopped, peeled ginger
Pea and Cheddar Salad
By lorik
Canola oil or olive oil mayonnaise works well here, but light mayonnaise will leave the salad watery
- 2 strips thick sliced bacon, diced
- 1 1/2 cups frozen peas, thawed and drained
- 1/4 cup diced cheddar
- 1/4 cup bias sliced scallions
- 3 Tbsp mayonnaise
- 2 tsp fresh lemon juice
- 1 tsp Dijon mustard
- Salt and pepper to taste
Classic Boule
By lorik
1. In a large bowl, mix together the bread flour, salt and yeast
- 6 1/2 cups (975 grams) bread flour (preferably from Hayden Flour Mills), plus more for dusting
- 2 1/2 tablespoons (25 grams) salt
- 1 tablespoon (10 grams) active dry yeast
- 3 1/2 cups (800 grams) water
Ciabatta
By lorik
1. The night before you want to make the bread, mix the biga
- For the Biga:
- 2 cups bread flour (264 g)
- 1/2 teaspoon instant yeast (2 g)
- 1 cup room temperature water (225 g)
- For the Bread:
- 3 cups bread flour (396 g)
- 1 tablespoon instant yeast (11.7 g)
- 2 teaspoons Kosher salt (7 g)
- 1 1/2 cups warm water (351 g)
- Biga (above)
- Variation by Dana Olsen:
- Biga (12-18 hours ahead) :
- 1 cup (250 mL) lukewarm water
- 1 cup (150 g) bread flour
- 1 cup (150 g) whole wheat flour
- 1 pinch dry instant yeast
- Dough:
- 180 g Biga (half of above recipe)
- 2 ⅓ cups (580 mL) lukewarm water
- 3 ¼ cups (485 g) bread flour
- 1 ½ tsp (5 g) dry instant yeast
- 2 ½ tsp (12.5 g) salt
Pumpkin Pie with Spiced Crust
By lorik
Make the crust: Pulse the flour, granulated sugar, salt, cinnamon, ginger, cardamom, nutmeg and allspice in a food ...
- For the Crust:
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon ground allspice
- 1 stick cold unsalted butter, cut into small pieces
- 1 tablespoon apple cider vinegar
- For the Filling:
- 1 15 -ounce can pure pumpkin puree
- 2 large eggs
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- For the Whipped Cream:
- 1 cup cold heavy cream
- 1/4 cup packed light brown sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon ground cinnamon
Beef Short Rib Empanadas
By lorik
For the dough: In the bowl of a stand mixer fitted with a dough hook, combine the 3 tablespoons lard with 1 1⁄2 t...
- 7 tbsp. pork lard or vegetable shortening (3 1⁄2 oz.)
- 1 1⁄2 tbsp. plus 2 tsp. kosher salt
- 6 cups all-purpose flour
- 12 oz. boneless beef short rib meat, cut into 1⁄2
- inch cubes
- 2 medium white onions, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. dried oregano
- 1 tsp. ground cumin
- 1 ⁄2 tsp. merkén or hot paprika
- 1 ⁄4 tsp. ground black pepper
- 1 ⁄2 cup minced green olives 4 hard boiled eggs, cut crosswise into 6 slices each
- 1 egg white, lightly beaten