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Recipes
Cheese Fondue Hashbrowns
By lorik
Alex Guarnaschelli
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 large Idaho potatoes, washed, peeled and diced (about 1 1/2 to 2 inches thick)
- Pinch paprika
- Kosher salt and freshly ground black pepper
- 1 bunch green onions, halved and thinly sliced
- 1 tablespoon fresh minced rosemary
- 1 tablespoon fresh minced thyme
- 1 teaspoon fresh minced sage
- 1/2 cup white wine
- 1 small Camembert or Brie cheese, rind trimmed off the bottom side
- Variation: Grilled Potatoes with Blue Cheese
Bacon & Egg Squares
By lorik
Heat oven to 450ºF. Crumble hash browns into 15x10x1-inch pan sprayed with cooking spray; press gently to form ev...
- 10 frozen hash brown patties (2.3 oz. each), thawed
- 1 doz. eggs
- 1/2 cup milk
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 pkg. (8 oz.) KRAFT Shredded Sharp Cheddar Cheese, divided
- 6 slices cooked OSCAR MAYER Bacon, crumbled, divided
- 4 green onions, thinly sliced
Short Cut Calzones
By lorik
Allow Frozen dough to thaw and rise slightly either in the refrigerator (which could take all day) or about 4 hours...
- Frozen bread dough or Rolls
- 1 16 ounce container ricotta cheese
- 2 eggs, beaten, plus 1 additional egg beaten in a separate dish
- 1/4 cup shredded parmesan
- 1/4 cup shredded mozzarella
- Salt and Pepper
- a dash of Sriracha or chili flakes
- Marinara Sauce for serving
- You could also add in 1/2 lb browned, drained Italian sausage or diced pepperoni
Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte
By lorik
1. Preheat the oven to 425° F
- Makes one 8-inch torte, serves many
- 1 pound (454 grams) bittersweet chocolate (fine quality that you love eating, no higher than 62%)
- 1/2 pound (2 sticks, or 227 grams) unsalted butter, room temperature
- 6 large eggs (300 grams, out of the shell), room temperature if possible
- Equipment: One 8-inch spring form pan at least 2 1/2 inches high, buttered, and bottom lined with buttered parchment; outside of pan wrapped with a double layer of heavy-duty foil. One 10-inch cake pan or roasting pan to serve as a water bath
Lemon Sour Cream Cookies
By lorik
We use a hefty amount of lemon zest, and pump up the lemon flavor with a tangy glaze
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 16 tablespoons unsalted butter, softened (2 sticks)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup sour cream
- 2 teaspoons grated zest and 1/4 cup juice from 2 lemons
- 2 tablespoons cream cheese, softened
- 3 cups confectioners' sugar
Jim Lahey's No-Knead Pizza Margherita
By lorik
Recipe by Jim Lahey
- Making the Dough:
- 500 grams (17 1/2 ounces or about 3 3/4 unsifted cups) all-purpose flour, plus more for shaping the dough
- 1 gram (1/4 teaspoon) active dry yeast
- 16 grams (2 teaspoons) fine sea salt
- 350 grams (11/2 cups) water
- Assembling and Baking the Margherita Pie:
- 4 balls pizza dough from above
- 1 28-ounce can best quality peeled Italian tomatoes (or fresh, peeled Roma tomatoes, if they're in season)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 2 pounds fresh mozzarella cheese, torn into large chunks
- 20 fresh basil leaves, or to taste
- 3/4 cup finely grated Parmigiano-Reggiano cheese
Mexican Style Sausage Cornbread Muffins
By lorik
Prepare Mexican-Style Beef Sausage
- Ingredients:
- 1 recipe Mexican-Style Beef Sausage
- 1 package (8-1/2 ounces) cornbread muffin mix
- 1 large egg
- 1/3 cup low-fat or skim milk
- 1/2 cup shredded Mexican cheese blend
Skillet Tamale Pie
By lorik
The addition of shredded cheese to the topping improves flavor and texture
- Cooks Country Version:
- 10 ounces store-bought cornbread, crumbled (about 2 1/2 cups)
- 3 cups shredded Mexican cheese blend
- Salt and pepper
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 teaspoon minced chipotle chiles in adobo sauce
- 1 1/2 pounds 90-percent lean ground beef
- 2 (15.5 ounces each) cans pinto beans, drained and rinsed
- 2 (10-ounce) cans Ro-Tel tomatoes, drained, 1/3 cup juice reserved (see note)
- 1/4 cup finely chopped fresh cilantro leaves
- Americas Test Kitchen Version:
- Tamale Filling:
- 2 tablespoons vegetable oil
- 1 medium onion, minced
- 2 tablespoons chili powder
- Salt
- 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 1 pound ground sirloin (lean)
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1 can (14 1/2 ounces) diced tomatoes, drained
- 3 ounces cheddar cheese, shredded (1 cup)
- 2 tablespoons minced fresh cilantro leaves
- Ground black pepper
- Cornbread Topping:
- 3/4 cup unbleached all-purpose flour (3 3/4 ounces)
- 3/4 cup yellow cornmeal (3 3/4 ounces)
- 3 tablespoons sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted and cooled
Tomahawk Steaks with Charred Tomato Charmoula
By lorik
Season the steaks generously with salt and pepper and let stand at room temperature for 45 minutes
- Two 2 1/2 pound tomahawk rib eye steaks
- Kosher salt
- Pepper
- 6 plum tomatoes, cored and halved lengthwise
- Extra-virgin olive oil
- 1 1/2 teaspoons each cumin and coriander seeds
- 1/2 cup minced parsley
- 1/2 cup minced cilantro
- 1 teaspoon grated lemon zest plus 3 tablespoons lemon juice
- 1 1/2 teaspoons sweet paprika
- 1/8 teaspoon cayenne
Macaroni Gratin
By lorik
Step 1 In a large saucepan, combine the milk and garlic
- 3 3 3 quarts whole milk
- 4 4 4 garlic cloves, lightly crushed
- 1 1 1 tablespoon unsalted butter
- 1 1 1 tablespoon all-purpose flour
- Fine sea salt
- Freshly ground white pepper
- Freshly grated nutmeg
- 3/4 3/4 3/4 cup heavy cream
- 3/4 3/4 3/4 pound ridged penne pasta
- 2 2 2 trays of ice cubes
- 1 1 1/2 cup freshly grated imported Gruyère cheese (3 1/2 ounces)
- 2 2 2 tablespoons minced chives