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Recipes
Perfect Poached Eggs
By lorik
Fill skillet almost full with water
- To make in the oven:
- 2 Large eggs
- 2 Tbsp white vinegar
- 1/4 tsp salt
- 8 inch skillet with lid
- eggs
- 1 Tablespoon of Water per muffin cup
Italian Burgers
By lorik
Cook to well done
- 3/4 pound 85 percent lean ground chuck
- 3/4 pound sweet Italian sausage, casings removed
- 1/2 cup grated Parmesan cheese
- 1/4 cup thinly sliced fresh basil
- 2 cloves garlic, minced
- 4 teaspoons Dijon mustard
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
Potato Biscuits with Cheddar and Scallions
By lorik
We like the texture of biscuits made with both butter and shortening, but if you prefer to use all butter, omit the...
- 2 1/2 cups (12 1/2 ounces) all-purpose flour
- 3/4 cup instant potato flakes
- 3 ounces extra-sharp cheddar cheese, shredded (3/4 cup)
- 4 scallions, sliced thin
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 2 tablespoons unsalted butter, melted
- 4 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
- 1 1/4 cups buttermilk, chilled
French Dijon Chicken Melts
By lorik
Preheat the oven to 400. In a medium bowl, combine the mustard, 3 Tbsp butter, mayonnaise, chicken and onion
- 2 Tbsp Dijon Mustard
- 1/2 cup butter, melted, divided
- 1/2 cup regular or low fat mayonnaise
- 2 cups cooked chicken, chopped
- 2 Tbsp onion, minced
- 20 Buttery crackers, crushed
- 1 loaf of French bread, split horizontally, toasted
Gong Bao Ji Ding (Gong Bao Chicken)
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By lorik
Serves: 3 to 4 Prep time: 15 min Cook time: 10 min
- tenderize the meat:
- 2 2 1/2-inch to 1-2 deboned and cut into 1/2-inch cubes (if yours are tiny, you may want to throw in 1-2 more)
- 1/2 1/2 1/2 teaspoon beaten egg
- 2 2 2 teaspoons cornstarch
- 1 1 1 pinch salt
- 1 1 1 teaspoon Chinese cooking wine
- stir-fry:
- 2 2 2 teaspoons dark soy sauce
- 2 2 2 teaspoons brown sugar
- 1 1 1 tablespoon Chinese dark vinegar
- 1 1 1 tablespoon cornstarch
- 6 6 6 tablespoons water or stock
- 1 1 1 handful of peanuts (generous amount)
- 2 2 1-inch green onions, chopped into 1-inch lengths
- 4 4 4 garlic cloves, skin removed, smashed and chopped
- 6 6 6 slices of ginger
- 8 8 8 red dried chiles, chopped
- 4 4 4 teaspoons Szechuan peppercorns
- 1/2 1/2 1/2 cup vegetable oil
How to Save a Dish That's Over Seasoned
By lorik
If your food is too salty
- From Food52
Honey-and-Butter-Baked Pears with Cold Cream
By lorik
Heat the oven to 400°. On a parchment paper-lined rimmed baking sheet, arrange the pears cut-side-up in a single l...
- 8 Anjou pears, peeled, halved, and cored
- 8 tbsp. unsalted butter, cut into 1⁄2-inch cubes
- Kosher salt
- 5 sprigs thyme
- 2 fresh bay leaves
- 1 ⁄2 cup honey
- Chilled crème fraîche or heavy cream, for serving
Flank Steaks with Shallot-Red Wine Sauce
By lorik
Season the steaks generously with salt and pepper
- Two 12-ounce flank steaks, about 3/4 inch thick
- Salt
- Pepper
- 5 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 4 large shallots, thinly sliced
- 3/4 cup dry red wine
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
Roasted Pork Loin with Orange-Herb Sauce
By lorik
In a large bowl, combine 2 tablespoons of the oil with the garlic
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, coarsely chopped
- One 1 1/2-pound boneless pork loin
- Salt and freshly ground pepper
- 1 cup fresh orange juice
- 1/2 cup chicken stock
- 1/2 cup dry white wine
- 5 black peppercorns
- 1 rosemary sprig
- 1 oregano sprig
- 1 parsley sprig, plus 2 tablespoons chopped parsley leaves
Braised Short Rib Tacos
By lorik
Heat oven to 275° F. Season short ribs with salt and pepper
- 6 short ribs
- Kosher salt (for seasoning ribs)
- Pepper (for seasoning ribs)
- 1 teaspoon bacon fat
- 2 teaspoons vegetable oil
- 1 cup diced yellow onions
- 4 cloves garlic, grated or pressed or finely chopped
- 4 oil-packed anchovy fillets
- 1/2 cup white wine
- 2 tablespoons balsamic reduction (or regular balsamic vinegar)
- 28 ounces diced San Marzano tomatoes, canned
- 12 tortillas
- Crème fraîche for serving
- 1/2 cup cilantro leaves for serving