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Recipes
My Classic Burger with Special Sauce
By lorik
1. Start by making the cheese mixture (see below for instructions)
- For the Patties and to build the completed burger:
- Cheese mixture, see below
- 8 tablespoons (1 stick) cold unsalted butter, divided
- 1 pound 12 ounces ground beef (15 to 20% fat)
- 2 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 4 soft burger buns
- Special sauce (see below)
- 4 small, inner iceberg lettuce leaves
- 4 tomato slices (fresh or roasted)
- crisp bacon slices, for topping
- 4 yellow onion slices
- thinly sliced dill pickles, for topping
- For the Cheese and Special Sauce:
- 8 ounces cheese (I use a mix of Beecher’s Sharp Cheddar and Fontina), cut into 1-inch chunks
- 1/4 cup plus 1/3 cup mayonnaise, divided
- 2 tablespoons dill relish
- 2 teaspoons yellow mustard
- 1 garlic clove
- 2 tablespoons ketchup
- 1/2 teaspoon soy sauce
- 1/2 teaspoon honey
Basic Aioli
By lorik
AÏoli can be refrigerated for up to 3 days
- Herbed Aioli from Fine Cooking:
- 2 large egg yolks
- 4 teaspoons lemon juice
- 1 garlic clove, minced to paste
- Salt and white pepper
- 1/8 teaspoon sugar
- 1/2 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- 1 small clove garlic
- Kosher salt
- 1 large egg yolk
- 2 Tbs. red wine vinegar
- 1-1/2 tsp. Dijon mustard
- 1 cup extra-virgin olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 1/4 cup chopped fresh tarragon
- 1/4 cup thinly sliced fresh chives
Italian Sandwich Cookies
By lorik
Inspired by the flavors of tiramisù, these sandwich cookies are the perfect make-ahead treat since they’re even ...
- FOR THE COOKIES, BEAT:
- 1 1/2 cups sugar
- 1 1/2 sticks unsalted butter, softened (12 Tbsp.)
- 2 egg yolks
- 1 Tbsp. instant espresso powder
- 1 Tbsp. pure vanilla extract
- WHISK:
- 1 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp. table salt
- FOR THE GANACHE, HEAT:
- 1/4 cup sweet Marsala
- 6 oz. semisweet bar chocolate, finely chopped
- OFF HEAT, STIR IN:
- 1/3 cup mascarpone
Wild Rice and Chicken Soup
By lorik
Makes 8 servings (about 8 cups) Total time: 45 minutes
- SAUTÉ:
- 1 cup diced cooked ham
- 2 Tbsp. unsalted butter
- 1/2 cup diced onion
- 1/4 cup each diced carrot and celery
- STIR IN:
- 2 Tbsp. all-purpose flour
- 3 Tbsp. dry sherry
- ADD:
- 4 cups low-sodium chicken broth
- 2 cups cooked wild rice
- 2 cups chopped cooked chicken
- 2 tsp. minced fresh thyme
- Salt and black pepper to taste
- STIR IN:
- 1 cup whole milk
- 1/2 cup chopped scallions
- Toasted slivered almonds
Yellow Lentil Dal with Tofu
By lorik
In a large saucepan, heat the oil
- 2 tablespoons canola oil
- 1/2 red onion, minced (1/3 cup)
- 1/2 tomato, minced (1/3 cup)
- 2 tablespoons minced garlic
- 2 tablespoons minced peeled fresh ginger
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 cup yellow lentils
- 12 ounces soft tofu, cubed
- Chopped cilantro, for garnish
Mexican Corn Chicken Tacos
By lorik
347 calories
- Grilled Chicken:
- 1 1 1/2 and 1/2 pounds boneless skinless chicken breasts
- 1/4 1/4 1/4 cup olive oil
- 1/4 1/4 1 2 freshly squeezed lime juice + 1 teaspoon lime zest (1 large or 2 small limes)
- 2 2 2 teaspoons minced garlic
- 2 2 2 teaspoons ground cumin
- 1/2 1/2 1/2 teaspoon paprika
- 1 1 1/4 and 1/4 teaspoon chili powder
- Salt and pepper
- "Street Corn" Topping:
- 1 1 2 can 1 (15 ounces) can fire-roasted corn OR 2 large cobs of corn (fresh is best if available!)
- 1 1 1 large avocado, chopped
- 3 3 3 green onions, thinly sliced
- 1/2 1/2 1/2 bunch cilantro, finely chopped
- 1 1 1 tablespoon finely chopped jalapeno
- 12 12 12 small (street-sized) Tortillas (flour or corn)
- Optional: Cotija or Queso Fresco Cheese, black beans, additional lime wedges/juice & cilantro
- Sauce:
- 1/2 1/2 1/2 cup full fat regular mayo
- 3 3 3 tablespoons freshly squeezed lime juice
- 1/8 1/8 1/8 teaspoon ground cumin
- 1/4 1/4 1/4 teaspoon paprika
- 1/2 1/2 1/2 teaspoon chili powder
- 1 1 1 teaspoon Sriracha
Barbecued Baby Back Ribs
By lorik
Recipe from the Tasting Table Test Kitchen
- For the Spice Rub:
- 1 cup packed dark brown sugar
- 3/4 cup kosher salt
- 1/2 cup freshly ground coffee beans
- 1 1/2 tablespoons smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon cayenne pepper
- For the Ribs:
- 6 pounds baby back pork ribs, spare pork ribs or beef ribs
- One 12-ounce bottle hard cider
- 2 tablespoons apple cider vinegar
Aloo Paneer Matar
By lorik
Grind fennel seeds, cumin seeds and cashews in a spice grinder
- For paneer:
- 1 white potato diced
- 1/2 cup frozen Peas
- 1 14.5 oz can petite diced tomatoes
- 1 14.5 oz can tomato sauce
- 1/4 cup Cashews, lightly toasted
- 1 Tbsp fennel seeds
- 1 Tbsp cumin seeds
- 5 fresh mint leaves, chopped
- 1/2 tsp cardamom
- 1 Tbsp pepper
- 1 Tbsp Turmeric
- 1/2 tsp Cayenne Pepper
- 1 Tbsp Chili powder
- 1 Tbsp coriander
- 1 Tbsp Garam masala
- 2 Tbsp Butter
- 1/2 cup Milk
- 1 Tbsp Cream (optional)
- Fresh Cilantro for garnish
- 1 Tbsp corn starch disolved in water
- Paneer (homemade or bought from store) – 1 cup (cut into cubes) or 10 – 15 cubes
- Hot water (needed only for the paneer bought from the store) – 1 cup
- 3 Tbsp Butter
Strangolapreti alla Trentina
By lorik
Recipe adapted from Jonathan Saywer, Trentina, Cleveland, OH
- 4 cups fresh spinach, stemmed and washed
- 4 cups coarsely grated day-old bread
- 1 cup plus 2 tablespoons grated Parmigiano-Reggiano
- 1/2 cup whole milk ricotta or mascarpone cheese
- 1 large egg, lightly beaten
- 1 teaspoon salt
- All-purpose flour, for dusting
- 1/2 cup Robiola La Tur or Taleggio cheese
- 3 tablespoons butter
- 12 fresh sage leaves
- 3 teaspoons balsamic vinegar
Potato-Bacon Torte
By lorik
Make the crust: Pulse the butter, flour and fine salt in a food processor until the mixture looks like wet sand
- 2 sticks cold unsalted butter, cubed
- 2 1/4 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine salt
- 4 strips bacon
- 1 cup heavy cream
- 3 sprigs thyme, plus leaves for topping (optional)
- 3 medium baking potatoes, peeled
- Kosher salt and freshly ground pepper
- 1/4 cup grated gruyere cheese
- 1 large egg yolk