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Recipes
Hoisin-Glazed Pork Tenderloin
By lorik
Buy tenderloins that are of equal size and weight so they cook at the same rate; make sure they are no larger than ...
- 2 (12-ounce) pork tenderloins, trimmed
- Salt and pepper
- 3/4 cup chicken broth
- 1/4 cup hoisin sauce
- 1 tablespoon packed brown sugar
- 1 tablespoon ketchup
- 2 teaspoons soy sauce
- 1 tablespoon vegetable oil
- 2 scallions, sliced thin on bias
- 1 teaspoon sesame seeds, toasted
Slow Cooker French Onion Soup
By lorik
After quartering, slice the onions pole to pole for substantial slices that will hold up to long cooking (see pictu...
- SOUP:
- 2 pounds beef bones (see note)
- 4 tablespoons unsalted butter
- 6 large yellow onions (about 4 pounds), quartered and cut into 1/4-inch-thick slices
- Salt and pepper
- 1 tablespoon brown sugar
- 1 teaspoon minced fresh thyme
- 5 tablespoons all-purpose flour
- 3/4 cup apple butter
- 3/4 cup dry sherry
- 1/4 cup soy sauce
- 2 cups low-sodium chicken broth
- 2 cups low-sodium beef broth
- CHEESE CROUTONS:
- 1 loaf French bread, cut into 1/2-inch slices
- 2 1/2 cups shredded Gruyère cheese
Beef Hash in a Flash
By lorik
Preheat oven to 350. Coat a 9 x 13 baking pan with cooking spray
- 1/2 cup beef broth
- 4 cups frozen hash brown potatoes
- 1 lb cooked deli beef, chopped
- 1/2 cup onion, chopped
- 2 Tbsp fresh parsley, minced
- 1 cup shredded cheddar cheese
Bacon, Lettuce and Pear Sandwich (The BLP)
By lorik
Recipe adapted from the Tasting Table Test Kitchen
- For the pickled pears:
- 1 large Asian pear, quartered and cut into 1/4-inch-thick slices
- 1 cup water
- 1/3 cup rice wine vinegar
- 2 tablespoons sugar
- 1 teaspoon Korean gochugaru, or crushed red pepper flakes
- 3/4 teaspoon kosher salt
- One 1-inch piece ginger, peeled and thinly sliced
- For the BLP:
- 4 slices uncooked bacon
- 1/4 head Treviso radicchio, stem cut and leaves separated
- 3 tablespoons aioli
- 4 slices pumpernickel bread, toasted
- Handful frisée (optional)
Cheese Grits
By lorik
In a medium saucepan, bring the chicken broth to a boil
- 4 4 4 cups low-sodium chicken broth
- 1 1 1 garlic clove, minced
- 1 1 1 cup old-fashioned grits
- 4 4 1/2 ounces extra-sharp cheddar cheese, shredded (1 1/2 cups)
- 4 4 4 tablespoons unsalted butter
- 2 2 2 tablespoons heavy cream
- Kosher salt and freshly ground pepper
Roasted Tomatoes
By lorik
This recipe can easily be doubled
- 2 2 2 pounds plum tomatoes, cored
- 2 2 2 pounds plum tomatoes, cored
- 2 2 2 pounds plum tomatoes, cored
- 4 4 4 garlic cloves, sliced thin
- 4 4 4 garlic cloves, sliced thin
- 4 4 4 garlic cloves, sliced thin
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1/2 1 1/2 1/2 teaspoons sugar
- 1 1/2 1 1/2 1/2 teaspoons sugar
- 1 1/2 1 1/2 1/2 teaspoons sugar
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried oregano
- 1/2 1/2 1/2 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon dried thyme
- 1/2 1/2 1/2 teaspoon dried thyme
- 1/8 1/8 1/8 teaspoon red pepper flakes
- 1/8 1/8 1/8 teaspoon red pepper flakes
- 1/8 1/8 1/8 teaspoon red pepper flakes
No-Churn Orange Ice Cream
By lorik
Use a rasp-style grater to zest the citrus
- 1 1/3 1 1/3 1/3 cups heavy cream
- 1 1/3 1 1/3 1/3 cups heavy cream
- 1 1/3 1 1/3 1/3 cups heavy cream
- 1 1 1 cup sweetened condensed milk
- 1 1 1 cup sweetened condensed milk
- 1 1 1 cup sweetened condensed milk
- 1/2 1/2 1/2 cup evaporated milk
- 1/2 1/2 1/2 cup evaporated milk
- 1/2 1/2 1/2 cup evaporated milk
- 1/4 1/4 1/4 cup light corn syrup
- 1/4 1/4 1/4 cup light corn syrup
- 1/4 1/4 1/4 cup light corn syrup
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons sugar
- 1 1 1/2 tablespoon grated orange zest plus 1/2 cup juice
- 1 1 1/2 tablespoon grated orange zest plus 1/2 cup juice
- 1 1 1/2 tablespoon grated orange zest plus 1/2 cup juice
- 2 2 3 teaspoon grated lemon zest plus 3 tablespoons juice
- 2 2 3 teaspoon grated lemon zest plus 3 tablespoons juice
- 2 2 3 teaspoon grated lemon zest plus 3 tablespoons juice
Billionaire's Shortbread
By lorik
MAKE THE SHORTBREAD Preheat the oven to 350° and line an 8-inch square baking pan with aluminum foil, allowing 2 i...
- 1 stick cold unsalted butter, cubed
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup fine cornmeal
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 tablespoons water
- 9 ounces 70 percent dark chocolate
- 3/4 cup heavy cream
- Flaky sea salt, for garnish
- Mini marshmallows, toasted nuts, thinly sliced candied orange peel, thinly sliced candied ginger and/or crushed pretzels, for toppings
Cheesy Palmiers with Garlic and Chive
By lorik
To make it easier to spread the filling without tearing the dough, add dollops of the filling over the pastry, then...
- 8 oz goat cheese, softened
- 1/2 cup grated Parmesan
- 1/4 cup minced fresh chives
- 2 tsp minced fresh garlic
- Salt and red pepper flakes to taste
- 1 pkg frozen puff pastry, thawed (17.3 oz, 2 sheets)
- 1 egg + 1 tsp water, beaten
- Grated Parmesan
Weeknight Chicken Enchiladas
By lorik
Preheat oven to 425°. Lightly coat two small baking dishes (or one medium baking dish) with nonstick spray; set as...
- FOR THE FILLING, COMBINE:
- 1 cup shredded cooked chicken
- 4 oz. cream cheese, softened
- 1/4 cup chopped onion
- 1 Tbsp. chopped fresh cilantro
- 1/2 tsp. ground cumin
- Salt and black pepper to taste
- 4 corn tortillas (6-inch)
- FOR THE SAUCE, COMBINE:
- 1 cup crushed tomatoes
- 1 Tbsp. sour cream
- 1 Tbsp. chopped canned jalapeño
- 2 tsp. fresh lime juice
- 1/2 tsp. each kosher salt and black pepper
- 1/8 tsp. each ground cumin and coriander
- 1 cup shredded Monterey Jack cheese
- 2 Tbsp. chopped fresh cilantro