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Recipes
Roasted Carrots and Shallots with Variation
By lorik
Choose carrots that are between 1 and 1¼ inches in diameter
- Variation:
- 1 1/2 pounds carrots, peeled and halved lengthwise
- 4 large shallots, peeled and halved through root end
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped fresh thyme
- 1 1/2 pounds carrots, peeled and halved lengthwise
- 4 large shallots, peeled and halved through root end
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper
- 1/8 teaspoon cayenne pepper
- 1/4 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons pumpkin seeds, toasted
Classic Steak Sauce
By lorik
Raisins may seem unusual, but they add depth and sweetness
- 1/3 cup raisins
- 1/2 cup boiling water
- 1/4 cup ketchup
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- Salt and pepper
Basic Pizza Sauce
By lorik
For our Basic Pizza Sauce recipe, we used canned crushed tomatoes, cooking them until just thickened, about 15 minu...
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- Salt and pepper
Make Ahead Freezer Biscuits
By lorik
Place the flour, baking powder, baking soda, and salt in a large bowl and whisk to combine
- 3 cups all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons (3/4 cup) cold unsalted butter
- 1 1/2 cups buttermilk
Grilled Rack of Lamb withTurkish Rub
By lorik
Have your butcher french the racks of lamb for you (this means that part of each rib bone will be exposed)
- Seasonings:
- 1 tablespoon pickling spice
- 1 teaspoon dried summery savory
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon ground cinnamon
- Lamb:
- 2 racks of lamb (about 1 1/2 pounds each), trimmed according to illustrations below
Cocktail Cream Puffs
By lorik
Prepare Gingered Chicken Salad
- Gingered Chicken Salad (Recipe follows)
- 1 cup water
- 1/2 cup (1/4 lb) butter
- 1 cup AP flour
- 4 eggs
Mexican-Style Grilled Steak (Carne Asada)
By lorik
Two pounds of sirloin steak tips, also sold as flap meat, may be substituted for the skirt steak
- Variation from Tyler Florence:
- 2 teaspoons kosher salt
- 3/4 teaspoon ground cumin
- 1 (2-pound) skirt steak, trimmed, pounded 1/4 inch thick and cut with grain into 4 equal steaks
- 1 (13 by 9-inch) disposable aluminum roasting pan (if using charcoal)
- 1 garlic clove, peeled and smashed
- Lime wedges
- 2 pounds flank or skirt steak, trimmed of excess fat
- 1 recipe Mojo, recipe follows
- Olive oil, for coating the grill
- Kosher salt and freshly ground black pepper
- 16 (7-inch) corn tortillas
- Shredded romaine or iceberg lettuce, for serving
- Chopped white onion, for serving
- Shredded Jack cheese, for serving
- 1/2 cup Pico de Gallo, recipe follows
- 2 limes, cut in wedges for serving
- Mojo:
- 4 garlic cloves, minced
- 1 jalapeno, minced
- 1 large handful fresh cilantro leaves, finely chopped
- Kosher salt and freshly ground black pepper
- 2 limes, juiced
- 1 orange, juiced
- 2 tablespoons white vinegar
- 1/2 cup olive oil
- Pico De Gallo:
- 4 vine-ripe tomatoes, chopped
- 1/2 medium red onion, chopped
- 2 green onions, white and green parts, sliced
- 1 Serrano chile, minced
- 1 handful fresh cilantro leaves, chopped
- 3 garlic cloves, minced
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
Churn Free Lemon Ice Cream
By lorik
Whisk together the lemon zest and juice, the sugar, and salt in a large bowl
- 1 tablespoon finely grated lemon zest
- 1/4 cup (60g) freshly squeezed lemon juice (from about 2 lemons)
- 1 cup (200g) sugar
- 1/8 teaspoon fine sea salt
- 1 cup (235g) heavy cream
- 1 cup (245g) whole milk
Parmesan-Crusted Pork Cutlets with Chive Mashed Potatoes
By lorik
If you prefer, you can substitute butter for the olive oil in the mashed potatoes
- 2 2 1/4 pounds red potatoes, unpeeled, sliced 1/4 inch thick
- 3/4 3/4 3/4 cup whole milk
- 1/2 1/2 1/2 cup extra-virgin olive oil
- Salt and pepper
- 1/4 1/4 1/4 cup chopped fresh chives
- 1 1 2 cup plus 2 tablespoons all-purpose flour
- 3 3 3 large eggs, lightly beaten
- 4 4 4 ounces Parmesan cheese, grated (2 cups)
- 8 8 1/2 (3-ounce) boneless pork cutlets, 1/2 inch thick, trimmed
Portuguese Egg Tarts
By lorik
1. Make the puff pastry: In a small bowl, whisk the butter until it is the consistency of sour cream
- For the Puff Pastry:
- 1½ sticks unsalted butter, softened
- 1¾ cups all-purpose flour, plus more for dusting
- ⅔ cup water
- ¼ teaspoon kosher salt
- For the Filling and Garnish:
- 1 cup granulated sugar
- ⅔ cup water
- 1 cinnamon stick
- 1 cup, plus 6 tablespoons, whole milk, divided
- ½ cup all-purpose flour
- 6 egg yolks
- Ground cinnamon, for garnish
- Special Equipment:
- Egg tart molds (a muffin tin will work)