Lorik's profile page
Recipes
Homemade Sicilian Ricotta Cheese
By lorik
Line a large colander or sieve with 4 layers of cheesecloth
- 1 gallon whole milk
- 1 quart buttermilk
- 1 pint heavy cream
- 1 tablespoon kosher salt
- 18-inch squares cheesecloth
Risotto With Sausage and Parsley
By lorik
With the tip of a small, sharp knife, slit open the sausage casings
- 1 ½ pounds sweet or hot Italian sausage
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon kosher salt
- Freshly ground black pepper to taste
- 5 to 6 cups chicken stock, ideally homemade
- 1 to 2 tablespoons unsalted butter
- 1 large onion, peeled and diced
- 1 ½ cups Arborio rice
- ½ cup dry white wine
- ½ cup packed and roughly grated Parmesan, plus more for serving
- ½ of 1 lemon
- ½ cup finely chopped Italian parsley leaves
Cider-Brined Pork Tenderloins with Roasted Apples
By lorik
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespo...
- 2 cups apple cider
- 1 cinnamon stick
- 2 teaspoons black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon crushed red pepper
- 2 garlic cloves, crushed
- Kosher salt
- 4 cups ice
- Two 1- to 1 1/4-pound pork tenderloins
- 1/4 cup plus 2 tablespoons cider vinegar
- 1 large shallot, minced
- 2 thyme sprigs
- 3 tablespoons sorghum syrup or pure maple syrup
- 3/4 cup chicken stock
- 2 tablespoons unsalted butter
- 1 pound medium carrots, cut crosswise 1/4-inch thick
- 2 Honeycrisp or Pink Lady apples—peeled, cored and cut into 1/2-inch pieces
- 2 tablespoons fresh orange juice
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons canola oil
Saltie's Focaccia
By lorik
In a large bowl, whisk together the flour, salt, and yeast
- Variation from Food 52:
- Makes one 18 x 13-inch pan, or enough for 8 to 10 sandwiches
- 6 1/2 cups flour
- 2 tablespoons kosher salt
- 1 teaspoon active dry yeast
- 3 1/2 cups warm water
- 1/4 cup extra-virgin olive oil, plus more for greasing and drizzling
- Coarse sea salt
- No Knead Focaccia Bread
- Makes 3 1/2 pounds
- 680 grams (3 cups) cool room-temperature water
- 10 grams (1 1/4 tablespoons) fresh yeast or or 3 grams (1/2 teaspoon) active dry yeast
- 850 grams (6 3/4 cups) all-purpose flour (sifted, 11.7%) or “00” pizza flour, plus lots of extra flour for dusting and kneading
- 10 grams (2 teaspoons) sugar
- 10 grams (2 teaspoons) fine salt
- Extra-virgin olive oil as needed
- Fresh oregano, as needed, finely chopped
- Sesame seeds, as needed
- Coarse salt, as needed
Marinated Beet and Feta Salad
By lorik
Serves 4 to 6
- 2 2 2 pounds loose beets
- 2 2 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1 1 tablespoon finely chopped shallot
- 1/2 grated zest of 1/2 medium lemon
- 1 1 1 tablespoon freshly squeezed lemon juice
- 1 1 1 tablespoon champagne or white wine vinegar
- 1/2 1/2 1/2 teaspoon Dijon mustard
- 1/4 1/4 1/4 teaspoon kosher salt
- Pinch Pinch freshly ground black pepper
- 1/4 1/4 1/4 cup coarsely chopped fresh soft herbs, such as dill, parsley, or mint (or combination), divided
- 8 8 1/4-inch-thick ounces feta cheese, cut into 1/4-inch-thick slabs
Lynne Curry's Prime Rib with Mustard and Herb Butter
By lorik
Melt the butter in an 8-inch skillet over medium heat
- For mustard and herb butter:
- 4 ounces (1/2 cup or 1 stick) unsalted butter, cut into chunks
- 6 medium cloves garlic
- 1/4 cup loosely packed fresh rosemary leaves
- 1/4 cup loosely packed fresh sage leaves
- 1/4 cup loosely packed fresh thyme leaves
- 1/4 cup Dijon mustard
- 1 tablespoon Worcestershire sauce
- Kosher salt and freshly ground black pepper
- For Rib Roast:
- One 5- to 6-pound boneless beef rib roast, patted dry
- 2 tablespoons olive oil, if needed for searing
Red Pepper, Garlic & Pecorino Gougères
By lorik
Preheat the oven to 425°
- 1 large red bell pepper—stemmed, seeded, deribbed and cut into 1-inch pieces
- 1/2 cup water
- 2 garlic cloves, very finely chopped
- 6 tablespoons unsalted butter, cut into pieces
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 cup freshly grated Pecorino Romano cheese
- Pinch of cayenne pepper
Momofuku's Soy Sauce Eggs
By lorik
In a medium bowl, whisk together the water and sugar to dissolve the sugar, then stir in the sherry vinegar and...
- 6 tablespoons warm water
- 1 tablespoon sugar
- 2 tablespoons sherry vinegar
- 3/4 cup soy sauce (we used low-sodium—if yours is regular strength, you might want to err on the side of shorter marination time)
- 6 large eggs
- Maldon or other flaky salt, for serving
- Black pepper, for serving
Grill Braised Short Ribs
By lorik
We prefer the cheaper and easier-to-find English-style ribs, which contain a single rib bone
- 2 (12-ounce) bottles wheat beer (see note)
- 1 1/2 cups water
- 2 tablespoons dark brown sugar
- 1 teaspoon dried thyme
- 5 pounds beef short ribs (6 to 8 English-style ribs) (see note), trimmed of excess fat
- Salt and pepper
- 3 onions, peeled and cut into 1/2-inch rounds
- 1 tablespoon vegetable oil
Spinach Salad with Blue Cheese Dressing
By lorik
Preheat the oven to 350 degrees F
- 1/2 small red onion, thinly sliced
- 2 anchovy fillets
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, grated
- Kosher salt and freshly ground pepper
- 2 large slices sourdough bread, crusts trimmed, torn into bite-size pieces
- 1/3 cup buttermilk
- 1/4 cup sour cream
- 2 tablespoons crumbled blue cheese (about 1 ounce)
- 2 teaspoons apple cider vinegar
- 1 tablespoon chopped fresh parsley
- 8 cups baby spinach (about 5 ounces)
- 1 small head red-leaf lettuce, torn (about 6 cups)
- 1/2 English cucumber, thinly sliced