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Recipes
Vietnamese Beef Pho
By lorik
Our favorite store-bought beef broth is Rachael Ray Stock-in-a-Box All-Natural Beef Flavored Stock
- Chicken Pho:
- 1 pound 85 percent lean ground beef
- 2 onions, quartered through root end
- 12 cups low-sodium beef broth
- 1/4 cup fish sauce, plus extra for seasoning
- 1 (4-inch) piece ginger, unpeeled, cut in half lengthwise
- 1 cinnamon stick
- 2 tablespoons sugar, plus extra for seasoning
- 6 star anise pods
- 6 whole cloves
- Salt
- 1 teaspoon black peppercorns
- 1 (1-pound) boneless strip steak, trimmed and halved
- 14-16 ounces (1/8-inch-wide) rice noodles
- 1/3 cup chopped fresh cilantro
- 3 scallions, sliced thin (optional)
- Bean sprouts
- Sprigs fresh Thai or Italian basil
- Lime wedges
- Hoisin sauce
- Sriracha sauce
- pho:
- Kosher salt
- One 3 1/2-pound chicken
- 2 whole star anise
- 2 cardamom pods
- 1 teaspoon coriander seeds
- One 2 1/2-inch cinnamon stick
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 teaspoon goji berries
- 2 shallots, halved
- 1 small onion, quartered
- 1 leek, halved lengthwise and cut into 2-inch pieces
- 1 tablespoon crushed rock sugar or dark brown sugar
- garnishes:
- 6 ounces dried rice noodles
- 1/4 cup canola oil
- 3 medium shallots, thinly sliced (1 cup)
- 1 tablespoon Asian fish sauce
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
- Bean sprouts, basil sprigs, mint sprigs, thinly sliced jalapeños and lime wedges, for serving
Chocolate-Orange Yogurt Panna Cotta
By lorik
Bobby Flay
- 2 teaspoons powdered unflavored gelatin
- 2 cups lowfat milk
- 3/4 cup granulated sugar
- 3 ounces semisweet chocolate, finely chopped
- 1/4 cup best-quality unsweetened cocoa powder
- Canola oil cooking spray, for coating ramekins
- 1 2/3 cups plain nonfat Greek yogurt
- 2 teaspoons finely grated orange zest
- 1 teaspoon vanilla extract
Pork Chops with Honey Garlic Sauce
By lorik
In a medium bowl stir together ketchup, honey, soy sauce and garlic
- 1 cup ketchup
- 1/3 cup honey
- 1/4 cup soy sauce
- 2 garlic cloves, minced
- 1 1/2 pounds boneless pork chops, 6 - 4 ounce portions)
- Salt and pepper, to taste
One Minute Hot Fudge Sauce
By lorik
This sauce is designed for over ice cream
- 3/4 cup sweetened condensed milk
- 2 ounces chopped unsweetened chocolate
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Ginger Beef and Ramen Noodle Soup
By lorik
1. Pat steak dry with paper towels and season with salt and pepper
- 1 (1-pound) flank steak, trimmed
- Salt and pepper
- 1 teaspoon vegetable oil
- 8 cups low-sodium chicken broth
- 1 (2-inch) piece ginger, halved lengthwise and smashed
- 3 (2 1/2-inch) strips lime zest plus 1 tablespoon juice
- 4 packages instant ramen noodles (seasoning packets discarded)
- 5 scallions, sliced thin
- 1/4 cup soy sauce
- 1/4 cup fresh cilantro leaves
A Warm Pan of Chickpeas, Chorizo and Chevre
By lorik
1. Heat the olive oil over medium heat in a wide saucepan
- 1/2 teaspoon olive oil
- 2 cups baby spinach
- Kosher salt
- 1/4 teaspoon red wine vinegar
- 1 small white onion, thinly sliced into half moons
- 3 roasted red peppers, packed in oil, chopped
- 5 cloves garlic, minced
- 2 chorizo sausages, chopped
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper
- One 14-ounce can chickpeas, drained and rinsed
- 2 tablespoons chives, chopped
- 3 tablespoons parsley, chopped
- 1/4 cup chèvre, crumbled
Cornmeal Molasses Rolls
By lorik
1. Grease a 9-inch round pan and set aside
- 2 1/4 teaspoons instant or active dry yeast (1 package or 1/4 ounce)
- 1/4 cup lukewarm water
- 1 cup boiling water
- 1/2 cup medium-ground cornmeal
- 1/4 cup molasses
- 3 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 1 egg
- 3 to 3 1/2 cups all-purpose flour
Bittersweet Chocolate Ice Cream
By lorik
Put the chocolate in a microwave-safe bowl and microwave in 40-second intervals, stirring after each, until just me...
- 6 ounces bittersweet chocolate, roughly chopped
- 1 cup whole milk
- 1/2 cup sugar
- 6 large egg yolks
- 1 3/4 cups cold heavy cream
- 2 teaspoons vanilla extract
Mrs. Wheelbarrow's Bundles of Joy
By lorik
Line two baking sheets with parchment
- 4 ounces unsalted butter, melted
- One 1-pound box of phyllo sheets, defrosted in the refrigerator if frozen (at least 6 hours)
- 8 ounces preserves (I love to use tart cherry)
- 8 ounces fresh goat cheese
Cheddar and Black Pepper Cornbread
By lorik
Makes 1 9 x 9 pan
- 3 cups (375 grams) all-purpose flour
- 3/4 cups (166 grams) sugar
- 1 cup (144 grams) cornmeal, preferably coarse grind
- 1 tablespoon (12 grams) baking powder
- 1 teaspoon (6 grams) baking soda
- 1 1/2 teaspoons (10 grams) salt
- 1 1/2 cup (150 grams) grated aged white cheddar
- 8 ounces (240 grams) butter, cold and cubed
- 3/4 to 1 cup buttermilk
- Cracked black pepper and Maldon (or other flaky) salt for finishing