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Recipes
Chocolate and Peanut Butter Ice Cream Cake
By lorik
To make the filling, add the hot fudge topping to a microwave safe mixing bowl and microwave on high in 10 second i...
- 1/2 cup hot fudge ice cream topping, warmed
- 1 8 oz tub of cool whip, divided
- 1 small package chocolate pudding mix
- 8 peanut butter sandwich cookies, chopped and divided
- 1 box 12 count vanilla ice cream sandwiches
- rainbow sprinkles
Oxtail Soup with Asian Flavors
By lorik
Originally, this soup was prepared with the tail from an ox
- 2 tablespoons vegetable oil
- 6 pounds oxtails
- 1 large onion, halved
- 1/2 cup dry red wine
- 1 quart low-sodium beef broth, canned
- 1 quart canned low-sodium chicken broth
- 2 star anise pods
- 1 cinnamon stick, small
- 4 slices fresh ginger, unpeeled
- 2 garlic cloves, peeled
- 2 1/2 tablespoons medium-dry sherry, amontillado style preferred
- 1 large carrot, cut into thin julienne strips
- 1 piece daikon radish, peeled and julienned
- Salt and ground black pepper
- 2 scallions, green parts only, sliced thin on the bias
Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche
By lorik
For the soup: Preheat the oven to 350° F
- One 3 to 3 1/2-pound butternut squash
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper
- 2 sage sprigs
- 1 cup thinly sliced (1/8-inch thick) leeks, white and light green parts only
- 1/2 cup thinly sliced (1/8-inch thick) carrots
- 1/2 cup thinly sliced (1/8-inch thick) shallots
- 1/2 cup thinly sliced (1/8-inch thick) onions
- 6 garlic cloves, peeled and smashed
- 2 tablespoons honey
- 6 cups vegetable stock, plus extra if necessary
- Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a packet made of 2 green leek leaves
- 4 tablespoons (2 ounces) unsalted butter
- 1/4 cup crème fraîche
- Freshly grated nutmeg
- Canola oil (if using sage leaves)
- 12 sage leaves or 1 tablespoon minced chives
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
Herb and Mustard-Crusted Rack of Lamb
By lorik
Preheat the oven to 450° F
- 1 cleaned 8-rib lamb rack (about 2 pounds)
- 1/4 cup grainy Dijon mustard
- 1 cloves of garlic
- 1 sprig each of rosemary, sage, and marjoram
- 3 sprigs thyme
- 1 bay leaf
- 1 tablespoon fennel pollen (optional)
- 1 tablespoon cracked black pepper
ATK English Muffin Bread
By lorik
Makes 2 Loaves
- Cornmeal
- 5 cups (27 1/2 ounces) bread flour
- 4 1/2 teaspoons instant or rapid-rise yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 teaspoon baking soda
- 3 cups whole milk, heated to 120 degrees
Corn Flake Cutlets with Bourbon Corn Gravy and Sour Cream and Chive Mash
By lorik
Makes 4 servings Total time: about 1 hour
- FOR THE CUTLETS, PLACE:
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 3 cups corn flakes cereal, crushed
- PREPARE:
- 2 boneless, skinless chicken breasts (8 oz. each), seasoned with salt and black pepper
- SAUTÉ: 6 Tbsp. unsalted butter, divided
- FOR THE SAUCE, SAUTÉ:
- 2 cups sliced yellow onions
- 1 Tbsp. minced fresh garlic
- 1/2 tsp. kosher salt
- DEGLAZE: 1/4 cup bourbon
- 1 can cream-style corn (14.75 oz.)
- 1/2 cup frozen corn kernels, thawed
- 1/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1 Tbsp. minced fresh rosemary
- STIR IN:
- 1 cup seeded and chopped Roma tomatoes
- 2 Tbsp. minced fresh parsley
- For potatoes:
- BOIL:
- 2 lb. russet potatoes, cut into 1 1/2-inch chunks
- SIMMER:
- 1/2 cup whole milk
- 4 Tbsp. unsalted butter
- 1/2 cup sour cream
- 2 Tbsp. chopped fresh chives
- Salt and black pepper to taste
Tuscan Chicken Liver Crostini (Crostini di Fegatini)
By lorik
In a wide skillet, cook the onion gently in the olive oil and 1 tablespoon of butter until soft and translucent
- 1 medium onion, chopped finely
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 anchovy filets, drained of oil
- 5 capers, rinsed and pat dry
- 1 pound (500 grams) of chicken livers, and the odd heart or few if you have them
- 1/2 cup 125 milliliters vin santo (or sweet Marsala)
- salt and pepper
- 1 1 baguette or country loaf, sliced and dried out in the oven
Roasted Pumpkin Seeds
By lorik
I don't know which is more fun, carving Jack or roasting the seeds
- 2 cups pumpkin seeds
- 2 tablespoons vegetable oil
- 1 teaspoon salt, or more to taste
Chili Verde with Sausage and Pumpkin
By lorik
Make the tomatillo salsa: Preheat the broiler
- For the Tomatillo Salsa:
- 1 1/2 pounds tomatillos (6 to 8 medium)
- 5 serrano or 10 jalapeno peppers, stemmed (plus seeds, if you can take the heat)
- 3 cloves garlic, peeled
- 1 large white onion, peeled and sliced 1/2 inch thick
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 1/2 cup chopped fresh cilantro
- Freshly ground black pepper
- For the Chili:
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, roughly chopped
- 1 pound sausage meat (mild or hot)
- 1 1/2 teaspoons dried oregano (preferably Mexican), crumbled
- 3 cloves garlic, very finely chopped
- 1 15 -ounce can hominy
- 1/2 cup chopped fresh cilantro, plus more for topping
- 2 cups chopped peeled sugar pumpkin or butternut squash (about 8 ounces)
- Kosher salt
- Thinly sliced serrano or jalapeno peppers, for topping
Cazini with Lamb Ragu
By lorik
Make the dough: On a clean work surface, mound the flour
- For the dough, filling, and topping:
- Dough:
- 2 1⁄4 cups plus 1 tsp. (300 g.) semola flour
- 3 large eggs
- 1 1⁄2 tsp. (5 g.) olive oil
- Filling and Topping:
- 1 3⁄4 cups plus 2 Tbsp. ricotta
- 1 ⁄2 cup plus 2 Tbsp. grated Pecorino Romano, plus more for serving
- 1 tbsp. plus 1 tsp. sugar
- 1 generous pinch freshly ground cinnamon
- 1 generous pinch freshly ground nutmeg
- 1 large egg
- Pinch of kosher salt
- For the ragù:
- 2 cups coarsely puréed whole peeled tomatoes, preferably San Marzano
- 4 garlic cloves, divided
- 3 tbsp. olive oil, divided
- 1 fresh marjoram sprig
- 1 1⁄2 tsp. thinly sliced fresh sage
- 1 1⁄2 tsp. minced fresh rosemary
- 1 ⁄4 tsp. crushed red chile, coarsely ground
- 1 1⁄2 tsp. ground fennel pollen (optional)
- 1 ⁄2 cup plus 2 Tbsp. minced yellow onion
- 1 ⁄2 cup minced celery
- 1 ⁄2 cup minced fennel, fronds removed
- 1 ⁄4 cup minced carrot
- 1 1⁄4 lb. ground lamb
- Kosher salt and freshly ground black pepper
- 1 ⁄4 cup plus 2 Tbsp. red wine
- 2 cups chicken stock