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Recipes
Pumpkin Risotto
By lorik
Place the stock, pumpkin, salt, pepper, and nutmeg in a medium saucepan over high heat on a burner near the one whe...
- 5 1/2 to 6 cups homemade or low-sodium chicken or vegetable stock
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg, or 6 to 10 scrapes on a grater from a whole nutmeg
- 8 tablespoons (4 ounces) unsalted butter
- 8 ounces shallots (7 to 8), minced
- 1 3/4 cups arborio, carnaroli, or vialone nano rice
- 1 1/2 cups dry white wine, Italian preferred, such as Pinot Grigio or Pinot Bianco, or dry white vermouth
- 1 1/4 cups grated Parmesan cheese
- 6 to 10 large sage leaves, finely chopped (optional)
Citrus-and-Spice Pork Chops
By lorik
Thin pork chops can buckle during cooking and cook unevenly
- VINAIGRETTE:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon chopped fresh mint
- 2 teaspoons minced fresh thyme
- 1 1/2 teaspoons minced shallot
- 1 teaspoon sugar
- 3/4 teaspoon Dijon mustard
- 1/2 teaspoon grated lemon zest plus 2 tablespoons juice
- 1/2 teaspoon grated orange zest
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- PORK:
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 teaspoon sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cloves
- 8 (4- to 6-ounce) bone-in pork rib chop, 1/2 inch thick, trimmed
- 2 tablespoons extra-virgin olive oil
Lemon-Thyme Bars
By lorik
1. Make the crust: Preheat the oven to 325° and line a 9-inch square pan with parchment paper so it hangs over the...
- For the Crust:
- 1 cup all-purpose flour
- 1/4 cup almond flour
- 1/4 cup sugar
- 2 tablespoons cold water
- 1 teaspoon lemon zest
- 1 teaspoon thyme leaves
- 1 teaspoon kosher salt
- 10 tablespoons unsalted butter, cubed and chilled
- For the Curd:
- 1 1/2 cups sugar
- 3/4 cup freshly squeezed lemon juice
- 2 teaspoons lemon zest
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon kosher salt
- 2 eggs, plus 3 yolks
- 4 thyme sprigs
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- For Assembly:
- Confectioners' sugar, for garnish
- Thyme leaves, for garnish
Chicken Pot Pie Turnovers
By lorik
Preheat the oven to 375 degrees F
- 2 tablespoons butter
- 1/2 onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- Kosher salt and freshly ground black pepper
- 2 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 tablespoon flour, plus more for dusting
- 1/2 cup white wine
- 1 cup chicken stock
- 1 teaspoon Dijon mustard
- 1/2 cup frozen peas
- 1 1/2 cups cubed or shredded cooked chicken
- 1 sheet frozen puff pastry, thawed
- 1 egg
Steak and Blue Cheese Panini
By lorik
1. Pat steak dry with paper towels and season with salt and pepper
- 2 strip steaks, about 1 1/2 inches thick, sliced thin crosswise
- 3 tablespoons olive oil
- 1 small red onion, halved and sliced thin
- 1 tablespoon red wine vinegar
- 1/3 cup mayonnaise
- 1/4 cup crumbled blue cheese
- 2 tablespoons prepared horseradish, drained
- 8 slices thick-cut crusty bread
New Mexico Chile Rub
By lorik
Makes 2/3 cup, enough for 3 pounds of steak
- 2 dried New Mexican chiles, stemmed, seeded, and flesh torn into 1/2-inch pieces
- 4 teaspoons cumin seeds
- 4 teaspoons coriander seeds
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon black peppercorns
- 1 tablespoon sugar
- 1 tablespoon paprika
- 1/4 teaspoon ground cloves
- 1 tablespoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Pasta with Ricotta and Saffron
By lorik
Boil the pasta in a large pot of salted water until al dente
- 11 ounces (320 grams) short, ribbed tube pasta such as penne, ditalini or mezze maniche
- A pinch of saffron threads infused in a few tablespoons of hot water
- 2 tablespoons olive oil
- 3 1/2 ounces (100 grams) guanciale (pancetta or fresh bacon can replace if unavailable)
- 11 ounces (320 grams) firm, fresh ricotta (sheeps milk ricotta is preferable)
- Salt and pepper to taste
- A handful of Pecorino cheese (or Parmesan or Grana if unavailable), to serve
Sauteed Corn with Miso and Scallions
By lorik
Because fresh corn can vary in sweetness, we’ve called for seasoning with a range of rice vinegar
- 2 tablespoons unsalted butter
- 6 scallions, white parts minced, green parts sliced thin on bias
- 1 teaspoon grated fresh ginger
- 2 tablespoons white miso
- 1-2 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 4 ears corn, kernels cut from cobs (4 cups)
- Salt
- 1 tablespoon mirin
- 1 tablespoon toasted sesame seeds
Dad's Bucatini Pie Recipe
By lorik
Preheat the oven to 375°
- 4 tablespoons unsalted butter, melted and cooled
- 6 large eggs, beaten
- 1 pound bucatini, broken in half
- 1 1/2 cups freshly grated Parmigiano-Reggiano (4 ounces)
- 3/4 cup heavy cream
- 1/3 cup chopped parsley
- 1/4 cup extra-virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon freshly ground pepper
- 2 teaspoons kosher salt
- Warm marinara sauce, for serving
Dark Chocolate Fudge Sauce
By lorik
Makes 2 Cups We like to serve this sauce over ice cream, but it can also be drizzled over fresh fruit
- 1 ¼ cups (8 3/4 ounces) sugar
- ⅔ cup whole or 2 percent low-fat milk
- ¼ teaspoon salt
- ⅓ cup (1 ounce) unsweetened cocoa powder, sifted
- 3 ounces unsweetened chocolate, chopped fine
- 4 tablespoons unsalted butter, cut into 8 pieces and chilled
- 1 teaspoon vanilla extract