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Recipes
Spiced Apple Chutney
By lorik
Whisk vinegar and sugar together in a large saucepan; add apples, apricots, raisins, shallots, ginger, Aleppo peppe...
- 1 1/2 cups white vinegar
- 1 1/2 cups white sugar
- 4 tart apples - peeled, cored, and cut into 1/2-inch cubes
- 1/4 cup diced dried apricots
- 1/4 cup golden raisins
- 1/4 cup diced shallots
- 5 thick slices fresh ginger
- 1/4 teaspoon Aleppo pepper flakes, or to taste
- 1 whole star anise
- 2 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon yellow mustard seed
Patricia Wells’ Instant No-Knead Dough
By lorik
Place a baking stone or baking steel on the bottom rack of the oven
- Makes 2 13-inch pizzas (or 1 focaccia)
- 1 cup (250 ml) lukewarm water (regular water, the liquid that mozzarella is packaged in, or a mix—see Note)
- 2 tablespoons extra-virgin olive oil
- 3 cups unbleached, all-purpose flour
- 1 packet (about 2 teaspoons) instant yeast
- 2 1/4 teaspoons fine sea salt
Cheese-and-Chive Cornbread
By lorik
Preheat the oven to 400 degrees F and butter a 9-by-13-inch baking dish
- 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cornmeal
- 1 1/4 teaspoons baking soda
- 1 teaspoon kosher salt
- 1/2 cup sugar
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 1/2 cups shredded monterey jack cheese (about 6 ounces)
- 2 scallions, finely chopped
- 1/4 cup finely chopped fresh chives
Sticky Soy Sauce
By lorik
Here’s the method I’ve used before—but I’d love to know yours: Combine 4 parts soy to 1 part mirin in a sau...
- From Food 52
Chocolate Layer Cake
By lorik
Recipe adapted from Emily Luchetti, Marlowe, Park Tavern and The Cavalier, San Francisco, CA
- For the Chocolate Cake:
- Unsalted butter, for greasing
- 3/4 cup cocoa powder, plus more for dusting
- 3/4 cup water
- 4 ounces unsweetened chocolate, chopped or broken into 1-inch pieces
- 2 cups all-purpose flour, divided
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 cup whole milk, divided
- For the Frosting:
- 10 ounces bittersweet chocolate, roughly chopped
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-inch pieces
Nut Crusted Chicken Cutlets with Lemon and Thyme
By lorik
This recipe is best with almonds, but works well with any type of nut
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- Kosher salt
- 1 cup roughly chopped almonds (see note)
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
- 1 medium shallot, minced (about 3 tablespoons)
- 1 cup panko (Japanese-style bread crumbs)
- 2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges
- 1 teaspoon minced fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- 3 large eggs
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 cup unbleached all-purpose flour
Impossibly Easy Mini Chicken Pot Pies
By lorik
1. Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
- Chicken Mixture:
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 medium onion, chopped (1/2 cup)
- 1/2 cup chicken broth
- 1 cup frozen peas and carrots
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground thyme
- 1 cup shredded Cheddar cheese (4 oz)
- Baking Mixture:
- 1/2 cup Original Bisquick™ mix
- 1/2 cup milk
- 2 eggs
One-Eyed Salad with Winter Greens and Brown Sugar-Bacon Vinaigrette
By lorik
In a medium skillet, cook the bacon over moderate heat, stirring occasionally, until most of the fat is rendered, a...
- 4 bacon slices, finely chopped
- 1/4 cup minced onion
- 3 tablespoons sherry vinegar
- 2 tablespoons light brown sugar
- 1 1/2 tablespoons brown mustard, such as Gulden’s
- 1/4 cup extra-virgin olive oil
- 1 tablespoon distilled white vinegar
- 4 large eggs
- Salt
- Freshly ground pepper
- 1/4 pound watercress, thick stems discarded (3 cups)
- 2 ounces mixed baby greens (2 cups)
- 2 ounces tender frisée, torn into bite-size pieces (1 cup)
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped tarragon
Beef on Weck
By lorik
Buy refrigerated prepared horseradish, not the shelf-stable kind
- Horseradish Sauce:
- 1/2 cup prepared horseradish, drained
- 1 tablespoon sour cream
- 1 tablespoon mayonnaise
- Beef:
- 1 (2- to 2 1/2-pound) boneless eye-round roast, trimmed
- 5 teaspoons vegetable oil
- Kosher salt and pepper
- 2 teaspoons minced fresh thyme
- 1/4 cup prepared horseradish, drained
- Jus:
- 1 onion, chopped fine
- 1 teaspoon vegetable oil
- 1 teaspoon cornstarch
- 2 1/2 cups beef broth
- 1 sprig fresh thyme
- Weck:
- 8 kaiser rolls, split
- 2 teaspoons caraway seeds
- 1 1/2 teaspoons kosher salt
- 2 tablespoons water
- 1/2 teaspoon cornstarch
Chicken Tamale Pie
By lorik
Preheat oven to 375° F. In a large pot or deep saucepan, heat olive oil over medium high heat
- For Chicken Chili:
- 1 pound skinless chicken breast, cubed
- 1 clove garlic, minced
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 3 tablespoons olive oil
- 1 cup chopped onion
- 2 cans beans, drained and rinsed (I used one black, one Great Northern)
- 1 can sweet corn, drained and rinsed
- One 4-ounce can hot green chilies
- One 12-ounce can diced tomatoes in juice
- 1/4 cup chicken stock (optional)
- For Topping:
- 3/4 cup cornmeal
- 1/2 teaspoon salt
- 2 cups water
- 1 tablespoon butter