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Recipes
Summer Blackberry Custards
By lorik
Preheat the oven to 450°
- 6 cups blackberries (2 pounds)
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 large eggs
- 3/4 cup packed dark brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon grated orange zest
Baked Eggs with Chorizo and Potatoes
By lorik
Preheat the oven to 375°
- 2 pounds medium Yukon Gold potatoes
- 1 1/2 pounds fresh chorizo, casings removed (see Note)
- 1 large onion, finely chopped
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 8 large eggs
- Toast and hot sauce, for serving
Sweet-Salty Muddy Buddy Mix
By lorik
Pour chex cereal in a large bowl and set aside
- 9 cups corn or rice chex cereal
- 1 cup semi sweet chocolate chips
- 1/4 cup butter
- 1/2 cup peanut butter
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 1 1/2 cups candy corn
- 1 1/2 cups Reese's Pieces candy
- 2 cups mini pretzel twists
Blue Cheese Caesar Salad
By lorik
Toss the bread with the olive oil and season with salt and pepper
- 6 slices white sandwich bread, cubed
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup blue cheese dressing (see directions)
- 1/4 cup grated parmesan cheese
- 2 anchovy fillets, finely chopped
- Juice of 1/2 lemon
- 2 teaspoons dijon mustard
- 3 romaine lettuce hearts, roughly chopped
- Crumbled blue cheese, for topping
Eggnog Cookie Bars
By lorik
Preheat the oven to 350 degrees F
- Cooking spray
- 2 1/2 cups all-purpose flour
- 3/4 teaspoon freshly grated nutmeg, plus more for topping
- 1/2 teaspoon salt
- 2 1/2 sticks unsalted butter, melted
- 1 3/4 cups granulated sugar
- 2 large eggs plus 3 egg yolks
- 2 tablespoons brandy
- 1 tablespoon pure vanilla extract
- Confectioners' sugar, for dusting
Arugula Salad with Steak Tips and Gorgonzola
By lorik
You can substitute any blue cheese for the Gorgonzola
- 1 pound sirloin steak tips, trimmed
- Salt and pepper
- 2 tablespoons plus 1/4 cup olive oil
- 1 shallot, minced
- 2 tablespoons cider vinegar
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 12 ounces (12 cups) baby arugula
- 6 ounces Gorgonzola cheese, crumbled (1 1/2 cups)
Pork Loin with Apples, Cider, and Calvados
By lorik
Preheat oven to 325°. Tie pork loin every 2" with kitchen twine so that it holds a "round" shape
- 4 1⁄2 lb. pork loin roast, trimmed
- 1 tbsp. flour
- Salt and freshly ground black pepper
- 2 tsp. finely chopped rosemary
- 4 tbsp. butter
- 3 medium onions, chopped
- 2 cloves garlic, chopped
- 4 stalks rosemary (optional)
- 5 baking apples, cored and quartered
- 1 ⁄2 cup hard cider
- 1 ⁄4 cup good-quality calvados
Spice Rubbed Lamb Rack with Yogurt and Fresh Herbs
By lorik
Curtis Stone
- For the spice rub:
- 1 tablespoon black peppercorns
- 1 tablespoon coriander seeds
- 1 1/4 teaspoons fennel seeds
- 1/2 teaspoon cumin seeds
- 1 tablespoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Kosher salt
- For the lamb:
- 2 racks of lamb (about 1 1/4 pounds each), bones Frenched
- 1 tablespoon extra-virgin olive oil
- For the yogurt sauce:
- 3/4 cup labne (Middle Eastern strained yogurt)
- 3 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon finely chopped fresh thyme
- 1/2 teaspoon Aleppo pepper
- Grated zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
How to Quick Pickle any Vegetable
By lorik
The secret to a really unique, flavorful pickle is in the spices you add to the brine
- Ingredients:
- Makes 2 pint-sized jars
- 1 pound fresh vegetables, such cucumbers, carrots, green beans, summer squash, cherry tomatoes
- 2 sprigs fresh herbs, such as thyme, dill, or rosemary (optional)
- 1 to 2 teaspoons whole spices, such black peppercorns, coriander, or mustard seeds (optional)
- 1 teaspoon dried herbs or ground spices (optional)
- 2 cloves garlic, smashed or sliced (optional)
- 1 cup vinegar, such as white, apple cider, or rice
- 1 cup water
- 1 tablespoon kosher salt or 2 teaspoons pickling salt
- 1 tablespoon granulated sugar (optional)
- Equipment:
- Chefs knife
- Cutting board
- 2 wide-mouth pint jars with lids
- Canning funnel (optional)
Pan Roasted Chicken with Tarragon Creme Fraiche
By lorik
In a spice grinder, combine the coriander and mustard seeds with the peppercorns and oregano and grind to a powder
- 4 boneless chicken breast halves
- 1 tsp coriander seeds
- 1 tsp yellow mustard seeds
- 1 tsp black peppercorns
- 1 tsp dried oregano
- 1/4 cup low sodium chicken broth
- 1/2 cup creme fraiche
- 1/4 cup chopped tarragon
- 3 Tbs butter