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Recipes
Penne with Tomato Vodka Cream Sauce for 2
By lorik
In a large heavy-based sauté pan, heat the olive oil over medium-high heat
- Variation from Food 52 for 4-6 servings:
- 2 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
- 1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
- 1/4 tsp. dried red chile flakes
- 1/3 cup homemade or low-salt canned chicken or vegetable broth
- 1/4 cup vodka
- 1/2 to 2/3 cup heavy cream
- 8 oz. dried penne, cooked and drained
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup roughly chopped fresh flat-leaf parsley (optional)
- Ina Garten's Pasta alla Vecchia Bettola:
- 1/4 cup good olive oil
- 2 1/2 cups chopped Spanish onion (1 large)
- 1 tablespoon minced garlic (3 cloves)
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons dried oregano
- 1 cup vodka
- 2 28-ounce cans peeled plum tomatoes
- Kosher salt
- Freshly ground black pepper
- 1 pound penne rigate or other short pasta shape (Note: Original recipe called for 12 ounces, but this pasta makes plenty of sauce, so go ahead and cook the whole box)
- 2 tablespoons chopped fresh oregano, plus extra for serving
- 1 cup heavy cream (or less, to taste)
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
Chicken Chile Verde
By lorik
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over
- 2 poblano chiles
- 1 pound tomatillos—husked, rinsed and quartered
- 3 cups water
- 1 large jalapeño, chopped
- 2 garlic cloves
- 1 white onion, minced
- 1 cup cilantro leaves
- Kosher salt
- Pepper
- 2 tablespoons vegetable oil
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
- Steamed rice, chopped avocado and sour cream, for serving
Salami-Egg Canapés
By lorik
In a medium saucepan, cover the eggs with cold water and bring to a boil; cook over moderate heat for 10 minutes
- 5 large eggs
- Ice
- 6 ounces sliced spicy salami
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 5 cornichons, plus thinly sliced cornichons for garnish
- 8 thin slices of German dark wheat bread—crusts removed, toasted and cut into 1 1/2-inch squares
- Capers and chopped fresh herbs, for garnish
Pulled Chicken Sandwiches from the Grill
By lorik
Preheat grill to medium-high
- For the Barbecue Sauce:
- Stir together 1 cup ketchup, 1/3 cup cider vinegar, 1/4 cup packed light brown sugar, 1 Tbsp. each prepared yellow mustard and fresh lemon juice, 2 tsp. each soy sauce and Worcestershire sauce, 1 tsp. cayenne, and 1/2 tsp.
- each salt and black pepper.
- For the Chicken:
- FOR THE RUB, COMBINE:
- 1 Tbsp. each garlic powder, light brown sugar, and chili powder
- 1 tsp. each kosher salt and dried thyme
- FOR THE CHICKEN, TOSS:
- 4 chicken thighs, skin removed (4–5 oz. each)
- 1 boneless, skinless chicken breast (7–8 oz.)
- 2 Tbsp. olive oil
- 1 1/2 cups Barbecue Sauce
- 4 Kaiser rolls, halved and toasted
Chorizo Bolognese Pasta
By lorik
Bring an 8-quart stock pot of water to a boil and generously season with salt
- kosher salt
- 1 lb. pasta, such as campanelle
- 2 chorizo sausages, casing removed and chopped
- Freshly ground black pepper
- 2 garlic cloves, minced
- 1 onion, chopped
- 1 large carrot, chopped
- 2 celery stalks, chopped
- 1 lb. ground beef
- 1 tbsp. tomato paste
- 1 (28-oz.) can San Marzano crushed tomatoes
- 1/4 c. chopped parsley
- 1 c. grated fresh mozzarella
Easy Ricotta Gnocchi
By lorik
We recommend using Calabro whole-milk ricotta, although other brands and part-skim cheese will work in this recipe
- Gnocchi:
- 1 container whole-milk ricotta (15- or 16-ounce), see note above
- 2 large slices white sandwich bread, crusts removed and bread torn into quarters
- 1 large egg
- 2 tablespoons minced fresh basil leaves
- 2 tablespoons minced fresh parsley leaves
- Table salt
- 1/4 teaspoon ground black pepper
- 6 tablespoons all-purpose flour, plus additional for work surface
- 1 ounce Parmesan cheese, grated (about 1/2 cup)
- Sauce:
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 small shallot, minced (about 2 tablespoons)
- 2 teaspoons minced fresh sage leaves
- 1 teaspoon fresh lemon juice from 1 lemon
- 1/8 teaspoon table salt
- Tomato Cream Sauce:
- 1 tablespoon extra-virgin olive oil
- 1 medium garlic clove, minced or pressed through a garlic press (about 1 teaspoon)
- 1 (14.5-ounce) can diced tomatoes, pureed in food processor until smooth
- 1/4 teaspoon table salt
- 1/8 teaspoon sugar
- 2 tablespoons chopped fresh basil
- 2 tablespoons heavy cream
Honey Walnut Goat Cheese
By lorik
Combine 1/4 cup each olive oil, walnut oil and chopped walnuts, 2 tablespoons honey, and pepper to taste
- 1/4 cup olive oil
- 1/4 cup walnut oil
- Chopped walnuts
- 2 Tbsp honey
- 11 oz goat cheese log
- Chopped chives
- Crostini
Stuffed Pork Rib Chops with Plum Pecan Relish
By lorik
Recipe courtesy of Cuisine at Home Magazine, with modifications
- For the Relish toss:
- 1/4 cup chopped, toasted pecans
- 1 plum, pitted, thinly sliced
- 1 tablespoon minced garlic
- 1 tablespoon seeded, minced jalapeno
- 1 tablespoon honey
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- For the Chops, Wrap:
- 2 small, thick slices aged Swiss Cheese, such as Appenzeller (1 oz each)
- 2 oz prosciutto, thinly sliced
- 2 pork rib chops, frenched (8-12 oz each)
Pesto Hots
By lorik
Stir together basil, Parmesan, garlic, and 6 Tbsp of the mayonnaise until well blended; add more mayonnaise, if nec...
- 1/2 cup each slivered fresh basil leaves and grated Parmesan cheese
- 1 small clove garlic, minced
- 6 About 6 Tbsp mayonnaise
- 1 small French baguette (8 oz) sliced 1/4 inch thick
Southern Baked Chicken Casserole
By lorik
Preheat the oven to 350°
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 celery rib, finely chopped
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- Salt and freshly ground pepper
- Tabasco
- 1/2 cup mayonnaise
- 4 cups shredded rotisserie chicken
- 1/2 cup finely chopped pimentos (from a 4-ounce jar)
- 1 sleeve Ritz crackers, crushed (4 ounces)