Lorik's profile page
Recipes
Fruit Sherbet
By lorik
In a large pitcher, mix together the lemon juice and sugar
- 1 cup lemon juice
- 1 1/2 cups sugar
- 1 cup orange juice
- 1 cup milk
- 1/2 cup pineapple juice
Saffron Risotto
By lorik
Don't fret if you have broth left over once the rice is finished cooking; different brands of rice cook differently...
- 3 1/2 cups low-sodium chicken broth
- 3 cups water
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, minced
- Salt
- 2 cups Arborio rice or Carnaroli
- 1/4 teaspoon saffron threads
- 1 cup dry white wine
- 1 cup finely grated Parmesan cheese (2 ounces)
- Ground black pepper
Fromage Fort
By lorik
Fromage fort is the ultimate way of using leftover cheese
- 1/2 pound cheese pieces
- 1 garlic clove
- 1/4 cup dry white wine
- Black pepper
- Salt
Farro and Golden Beet Salad
By lorik
Heat the oven to 400°F (200°C)
- Chive-Sage Dressing:
- 3 golden beets, trimmed
- Extra-virgin olive oil, for sprinkling
- Kosher salt and freshly ground black pepper
- 1 3/4 cups vegetable stock
- 1 cup pearled farro
- 1/3 cup pecans
- 2 tablespoons maple syrup
- Small pinch of cayenne pepper
- 1/3 cup good-quality crumbled feta
- 1/3 cup extra-virgin olive oil
- 1 tablespoon plus 1 teaspoon chopped fresh chives
- 1 teaspoon chopped fresh sage
- Juice of 1/2 lemon
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Homemade Butter
By lorik
When I make breakfast on my day off, I always use the opportunity to get back to the basics
- 2 1/2 cups heavy cream
- 1 cup sour cream
- 1 teaspoon coarse sea salt
- Freshly ground black pepper
Poblano-Cheddar Twice-Baked Sweet Potatoes
By lorik
Preheat the oven to 400 degrees F
- 4 medium sweet potatoes (10 to 12 ounces each)
- 2 poblano chile peppers
- 4 tablespoons unsalted butter, plus melted butter for brushing
- 6 tablespoons Mexican crema (or creme frache)
- Grated zest and juice of 1 lime
- 2 teaspoons adobo sauce (from a can of chipotles in adobo)
- 1/4 cup chopped scallions
- Freshly ground pepper
- 1 cup grated mild cheddar cheese (about 4 ounces)
- Chopped fresh cilantro, for topping
Chorizo-Potato Bites
By lorik
Brown sliced dried chorizo in a skillet
- From Food Network
Cauliflower-Cheddar Soup
By lorik
Melt the butter in a Dutch oven over medium-high heat
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 2 cloves garlic, smashed
- 1 small head cauliflower, florets chopped
- 1 bay leaf
- 1 teaspoon chopped fresh rosemary
- Kosher salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup milk
- 1 1/2 cups grated white cheddar cheese
- 1 tablespoon dry sherry
- Freshly grated nutmeg
- Cheese straws, for serving
Sausage & Cheese Pan Biscuits
By lorik
Preheat the oven to 350. Coat 12 cups of a muffin tin with cooking spray
- 1 lb pork or turkey sausage
- 3 cups dry baking mix
- 2 cups buttermilk
- 1 cup Monterey Jack Cheese, shredded
- 2 Tbsp onion, finely chopped
Veal Chops with Port Gorgonzola Sauce
By lorik
Combine marinade ingredients in a bowl big enough to hold all 4 chops
- For Marinade:
- 4 veal chops, 3/4" thick, tied to compact meat, bones frenched, trimmings saved
- 1/2 cup Port wine
- 1 Tbsp sugar
- 3 cloves garlic, minced
- Dash of hot sauce
- 1/2 small onion, chopped
- 1/4 cup whole fresh rosemary leaves
- Salt and pepper to taste
- Sauce:
- 2 Tbs olive oil
- 1/2 onion, chopped
- 1 Tbsp fresh rosemary leaves
- Veal trimmings
- 1/4 cup bacon, chopped
- 1 clove garlic, chopped
- 1 cup port wine
- 2 cups low sodium chicken stock
- 1/2 cup gorgonzola, crumbled
- 1 Tbsp butter, softened
- Salt and Pepper to taste