Lorik's profile page
Recipes
Grilled Skirt Steak with Salsa Verde
By lorik
In a small bowl, combine the parsley, rosemary, thyme, garlic and olive oil
- 1/4 cup finely chopped flat-leaf parsley
- 2 tablespoons finely chopped rosemary
- 2 tablespoons finely chopped thyme
- 4 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 pounds skirt steak
- 1 packed cup parsley leaves
- 1 packed cup basil leaves
- 1 packed cup mint leaves
- 2/3 cup capers, drained
- 2 large oil-packed anchovy fillets, drained and chopped
- 1 garlic clove, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- Hot smoked paprika, for sprinkling
Spicy Lamb Pizza with Parsley–Red Onion Salad
By lorik
Place a baking sheet on a rack in lower third of oven; preheat to 500°
- 2 garlic cloves, finely grated
- 1/4 cup tomato paste
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground cumin
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon kosher salt, plus more
- 12 ounces ground lamb
- All-purpose flour (for dusting)
- 8 ounces prepared pizza dough, cut in half, room temperature
- 2 tablespoons olive oil, divided, plus more for drizzling
- 1/2 small red onion, thinly sliced
- 1 cup parsley leaves with tender stems
- 1 tablespoon fresh lemon juice
- Crushed red pepper flakes (for serving)
Pumpkin Spice Buns
By lorik
For the dough: Add the milk and 1/2 cup water to a medium saucepan and warm over low heat until it is about 100 deg...
- Dough:
- 1/2 cup whole milk
- One 1/4-ounce package active dry yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted, plus more for greasing the bowl and plastic wrap
- 2 teaspoons pure vanilla extract
- 1 large egg yolk
- 2 3/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
- 3/4 teaspoon fine salt
- Filling:
- 1 1/2 sticks (12 tablespoons) unsalted butter, softened, plus extra for greasing the pan
- 1/2 cup granulated sugar
- 2 tablespoons pumpkin spice blend
- 1/2 cup pure pumpkin puree
- Glaze:
- 1 1/2 cups confectioners' sugar
- 1/2 stick (4 tablespoons) unsalted butter, melted
- 3 tablespoons whole milk
- 1/2 teaspoon pure vanilla extract
- Fine salt
Slow-Cooker Red Wine Beef Stew
By lorik
In a large mixing bowl, pat beef dry with a paper towel
- 1 1/2 lb. beef chuck, cut into 2" pieces
- kosher salt
- Freshly ground black pepper
- extra-virgin olive oil
- 2 tbsp. unsalted butter
- 1/2 bottle dry red wine
- 3 tbsp. tomato paste
- 2 potatoes, cut into 1" cubes
- 3 carrots, chopped into 1" pieces
- 3 celery stalked, chopped into 1" pieces
- 2 onions, chopped into quarters
- 1 c. chopped sun-dried tomatoes
- 4 garlic cloves, minced
- 1 large rosemary sprig
- 2 c. low-sodium beef broth
- 28 oz. crushed tomatoes
- 1/2 c. chopped parsley
North African Chicken Couscous
By lorik
Tip: Don't worry about the couscous falling through the steamer basket holes
- 2 CUPS MEDIUM COUSCOUS
- 4 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED, PLUS EXTRA TO SERVE
- 3 1/4 CUPS WATER, DIVIDED
- KOSHER SALT AND GROUND BLACK PEPPER
- 1 1/2 TABLESPOONS GROUND TURMERIC
- 2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT IN HALF
- 1 POUND YUKON GOLD POTATOES, CUT INTO 1 1/2-INCH CHUNKS
- 6 MEDIUM CARROTS, PEELED, HALVED LENGTHWISE AND CUT INTO 2-INCH PIECES
- 1 LARGE RED ONION, ROOT END INTACT, PEELED AND CUT INTO 8 WEDGES
- 2 JALAPEÑO CHILIES, STEMMED AND THINLY SLICED
- 6 MEDIUM GARLIC CLOVES, MINCED
- 2 TABLESPOONS TOMATO PASTE
- 1/2 CUP HARISSA (MORE OR LESS, TO TASTE), DIVIDED
- LEMON WEDGES, TO SERVE
Chocolate Eclair Cake
By lorik
You can use 6 ounces of finely chopped semisweet chocolate in place of the chips
- 1 1/4 cups sugar
- 6 tablespoons cornstarch
- 1 teaspoon salt
- 5 cups whole milk
- 4 tablespoons unsalted butter, cut into 4 pieces
- 5 teaspoons vanilla extract
- 2 tablespoons water
- 1 1/4 teaspoons unflavored gelatin
- 2 3/4 cups heavy cream, chilled
- 14 ounces graham crackers
- 1 cup semisweet chocolate chips
- 5 tablespoons light corn syrup
Warm Escarole Salad with Sausage Vinaigrette
By lorik
In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 6 ounces hot Italian sausage, casing removed, meat crumbled
- 3 oil-packed anchovy fillets, drained
- 1 tablespoon capers
- 2 tablespoons fresh lemon juice
- 3 radishes, thinly sliced
- 1 head of escarole (12 ounce), leaves torn into bite-size pieces (8 cups)
- Kosher salt
- Pepper
- 2 tablespoons chopped tarragon
Baked Chimichangas
By lorik
In a nonstick skillet, simmer chicken, salsa, onion, cumin and oregano until heated through and most of the liquid ...
- 2 1/2 cups shredded cooked chicken breast
- 1 cup salsa
- 1 small onion, chopped
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 6 flour tortillas (10 inches)
- 3/4 cup shredded reduced-fat cheddar cheese
- 1 cup reduced-sodium chicken broth
- 2 teaspoons chicken bouillon granules
- 1/8 teaspoon pepper
- 1/4 cup all-purpose flour
- 1 cup fat-free half and half cream
- 1 can (4 ounces) chopped green chilies
Corn Vichyssoise
By lorik
In a saucepan, bring the water and broth to a boil with the corn kernels, cobs, onion, garlic, celery and vermouth
- 4 cups water
- 4 cups low-sodium chicken broth
- 6 ears of corn—kernels cut off the cobs and cobs broken in half
- 1 medium onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 2 celery ribs, thinly sliced
- 1/4 cup dry vermouth
- Salt and freshly ground white pepper
- 3 tablespoons heavy cream
- 2 white mushrooms, thinly sliced
- 2 tablespoons chopped cilantro
- Extra-virgin olive oil, for drizzling
Chicken Rice Pilaf
By lorik
In a large saucepan, heat the ghee
- 1/4 cup ghee (see Note)
- 1 large onion, halved and thinly sliced
- 6 cardamom pods, cracked
- 3 star anise
- Salt
- 6 garlic cloves, minced
- 1 1/2 teaspoons turmeric powder
- 1 pound skinless, boneless chicken breasts, cut into 3/4-inch dice
- 2 1/4 cups chicken stock or low-sodium broth
- 1 1/2 cups basmati rice
- Golden or green raisins
- chopped cilantro
- chopped toasted almonds, for garnish