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Recipes
Pesto and Egg Baguette Sandwich
By lorik
Using a serrated knife, split the baguette in half lengthwise
- 1 (6-inch) piece of French baguette
- 1 tablespoon pesto
- 1 tablespoon mayonnaise
- 1 hard-boiled large egg
- Red pepper flakes (optional)
Persian Barley-Vegetable Soup
By lorik
Tip: Don't stir the sour cream directly into the soup
- 2/3 2/3 2/3 cup quick-cooking barley
- 1 1 1 tablespoon extra-virgin olive oil
- 3 3 3 medium carrots, peeled and finely shredded
- 1 1 1 medium leek, dark green top discarded, white and light green parts finely chopped, rinsed and drained
- Kosher salt and ground black pepper
- 1 1 1 teaspoon ground turmeric
- 1 1 1 quart low-sodium chicken broth
- 1/4 1/4 to cup sour cream, plus more to serve
- 5 5 5 tablespoons chopped dried cranberries, divided
- 1 1 1 tablespoon lemon juice
- to fresh dill, flat-leaf parsley or mint, to serve
Dark Chocolate Semifreddo
By lorik
Combine chocolate, vanilla, and ¼ tsp
- 6 ounces bittersweet or semisweet chocolate, chopped
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt, plus more
- 2 1/2 cups heavy cream, divided
- 3 large egg whites, room temperature
- 2/3 cup sugar
- A candy thermometer
Lemon and Herb Pilaf with Hazelnuts
By lorik
Tip: Don’t forget to remove the hazelnuts' papery skins after toasting but before chopping
- 3 tablespoons salted butter
- 1½ cups basmati rice, rinsed and drained
- 2 medium shallots, minced
- 2 teaspoons ground coriander
- Kosher salt and ground black pepper
- 2 cups water
- ¼ cup lemon juice, plus 1 tablespoon grated lemon zest (2 to 3 lemons)
- 1 cup roughly chopped fresh flat-leaf parsley leaves
- ½ cup finely chopped fresh tarragon
- 1 cup hazelnuts, toasted, skinned and finely chopped
50 Meatballs
By lorik
. Italian Mix 1 pound ground beef, 1/2 cup grated Parmesan, 1/4 cup each breadcrumbs, chopped parsley and milk, 2 g...
- Ways to Cook Meatballs:
- Bake: Arrange on a parchment-lined baking sheet; bake at 425 degrees F, about 15 minutes for 2-inch meatballs.
- Broil: Arrange on a broiler pan coated with cooking spray; broil 5 to 8 minutes for 2-inch meatballs.
- Deep-Fry: Cook, in batches, in 2 inches of 350 degrees F vegetable oil, 3 to 6 minutes for 1-inch meatballs (small meatballs are best for deep-frying).
- Pan-Fry: Cook, in batches, in 1/2 cup vegetable oil over medium-high heat, turning, 8 to 10 minutes for 2-inch meatballs; pour off the excess fat before adding any sauce.
Sweet Chili and Root Beer Baby Back Ribs
By lorik
6 to 8 servings
- 2 2 5 racks baby back pork ribs (about 5 lb. total), silverskin removed
- Kosher salt
- 1/4 1/4 2 cup plus 2 Tbs. kecap manis (sweet soy sauce)
- 1/4 1/4 1/4 cup root beer
- 1/4 1/4 1/4 cup sweet chili sauce, preferably Mae Ploy brand
- 2 2 2 Tbs. hot chili sauce, preferably Sriracha
No-Recipe Coffee Cake
By lorik
1. Make the crumble. When it comes to coffee cake’s crumbly topping, that addictive layer of buttery spiced pebbl...
- From Food52.com
Cauliflower Crust Stromboli
By lorik
Preheat oven to 450°F (220°C) and place a rack in the middle
- Cauliflower crust:
- 1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
- 1 egg, lightly beaten
- 1/2 cup / 1.7 oz / 50 gr shredded mozzarella cheese
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Filling:
- 3 tablespoons tomato sauce (such as marinara)
- 1/2 cup mozzarella cheese
- Ham, pepperoni, salami or any other meat of your choice (skip this if you’re vegetarian)
- Grated Parmesan cheese and dried oregano to taste
Duck Breasts with Dulce de Leche Chile Sauce
By lorik
In a large skillet, toast the ancho chiles over moderately high heat, turning, until fragrant and pliable, about 1 ...
- 4 ancho chiles, stemmed and seeded
- 1/2 cup fresh orange juice
- 1/2 cup chicken stock or low sodium broth
- 1/4 cup dulce de leche
- 3 garlic cloves, chopped
- Four 12-ounce Muscovy duck breast halves, excess fat removed and skin scored
- Salt
- Pepper
- 1 chile de árbol
- 1 thyme sprig
- 3 tablespoons unsalted butter, cut into cubes
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped cilantro, plus small sprigs for serving
Simple Sicilian-Style Grilled Steak
By lorik
1. To make the salmoriglio, start by smashing together your garlic and salt with the side of your chef's knife, the...
- 3 garlic cloves, crushed
- 1 teaspoon kosher salt (for making garlic paste) + more, to taste, for marinade
- 2 tablespoons fresh oregano leaves, finely chopped
- 2 tablespoons fresh thyme leaves, finely chopped
- 1/4 teaspoon hot pepper flakes
- 1/2 cup olive oil
- Juice and zest from 1 lemon
- 1 1/2 pounds flank, skirt, or hanger steak