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Recipes
Sour Cream Mashed Potatoes and Parsnips
By lorik
Cook potatoes, parsnips and onion in a pot of salted boiling water until fork tender, about 15 minutes
- 1 1/4 lb russet potatoes, peeled and cut into 1 inch cubes
- 1 medium parsnip, peeled and chopped (1 cup)
- 1 small onion, diced (1 cup)
- 1/4 cup sour cream (I often substitute fat free plain Greek yogurt)
- 1 Tbsp minced fresh parsley
- Salt and black pepper to taste
- Crumbled bacon
- Chopped fresh parsley for garnish
Bits and Pieces Party Cheese Ball
By lorik
8-10 servings
- 4 tablespoons good-quality salted butter
- 1 cup shredded sharp, flavorful cheese, in any combination that might include Gruyère, Cheddar or blue cheese
- 3 ounces fresh goat cheese
- 4 ounces cream cheese
- 1 heaping tablespoon finely chopped scallions
- 1/4 teaspoon cayenne
- 1/4 teaspoon fish sauce
- 1 tablespoon lemon juice
- 1/3 cup chopped, salted roasted pecans
- 1 heaping tablespoon chopped flat leaf parsley
Bucatini all'Amatriciana with Parmigiano
By lorik
In a large skillet, cook the pancetta over moderate heat, stirring occasionally, until golden brown and the fat is ...
- 4 ounces pancetta or guanciale, sliced 1/2 inch thick and cut into 1/2-inch dice
- 1 medium red onion, finely diced
- 1/4 teaspoon crushed red pepper
- One 28-ounce can whole peeled Italian tomatoes, drained, then tomatoes crushed by hand
- Kosher salt Freshly ground black pepper
- 1 pound bucatini
- Extra-virgin olive oil, for drizzling
- Freshly grated Parmigiano-Reggiano cheese, for serving
Easy Sandwich Bread
By lorik
The test kitchen’s preferred loaf pan measures 8 1/2 by 4 1/2 inches; if using a 9 by 5-inch pan, check for donen...
- 2 cups (11 ounces) bread flour
- 6 tablespoons (2 ounces) whole-wheat flour
- 2 1/4 teaspoons instant or rapid-rise yeast
- 1 1/4 cups plus 2 tablespoons warm water (120 degrees)
- 3 tablespoons unsalted butter, melted
- 1 tablespoon honey
- 3/4 teaspoon salt
- 1 large egg, lightly beaten with 1 teaspoon water and pinch salt
Pearl Barley Soup with Moscato
By lorik
In a large saucepan, heat the oil over medium-high
- 1 tbsp. vegetable oil
- 8 oz. smoked cooked ham, cut into 1⁄4-inch cubes
- 2 small carrots, finely chopped
- 2 small yellow onions, finely chopped
- 1 medium leek, halved crosswise and thinly sliced
- 1 medium parsnip, finely chopped
- 1 ⁄2 small celery root, finely chopped
- 1 cup pearl barley
- 4 cups chicken stock
- 2 large russet potatoes, peeled and cut into 1⁄2-inch cubes
- Kosher salt and freshly ground black pepper
- 2 tbsp. heavy cream
- Moscato d'Asti, for serving
- Finely chopped chives, to garnish
Marinara Sauce
By lorik
Cook 6 sliced garlic cloves in olive oil over medium heat until golden
- 6 garlic cloves, sliced
- 2 Tbsp olive oil
- 1 28 ounce can whole tomatoes
- 1 cup water
- salt
- red pepper flakes
- 1/2 cup chopped fresh basil
- 1 pound of spaghetti, cooked, drained, 1 cup of cooking liquid reserved
Pistachio and Feta Cheese Dip
By lorik
1. In a food processor, pulse the pistachios, olive oil and garlic into a fine paste
- 1 2/3 cups pistachios
- 1/2 cup olive oil, plus more for drizzling
- 3 garlic cloves
- 1 1/2 cups cilantro leaves and tender stems, plus more for garnish
- 1/4 cup dill fronds, plus more for garnish
- 3 cups (1 pound) feta cheese
- 1/2 cup yogurt
Sour Cream Balsamic Sweet Potatoes
By lorik
Mash the still-warm sweet potatoes until smooth in a large bowl
- 3 to 4 pounds sweet potatoes (4 to 5 medium potatoes), baked and peeled
- 1/4 cup packed light brown sugar
- 1/4 cup sour cream
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt
Robb Walsh's Texas Barbecue Brisket
By lorik
Generously season the brisket all over with salt and pepper
- One 9-pound whole beef brisket
- Sea salt and freshly ground black pepper
- 4 tablespoons unsalted butter
- 3 large garlic cloves, smashed
- 1 teaspoon ground coriander
- 1 cup barbecue sauce
- 1 cup low-sodium beef broth
Butter-Basted, Pan-Seared Thick-Cut Steaks
By lorik
Carefully pat steaks dry with paper towels
- Serves 2 with leftovers for tacos and sandwiches
- 2 large bone-in T-bone or ribeye steaks (see Kenji's note below)
- Kosher salt and freshly ground black pepper
- 1/2 cup (120ml) vegetable or canola oil
- 6 tablespoons (90g) unsalted butter
- 12 sprigs thyme or rosemary (optional)
- 1 cup finely sliced shallots (about 2 large; optional)