Lorik's profile page
Recipes
Hand Stretched Noodles with Lamb-Cumin Sauce
By lorik
1. For the Noodle Dough: Whisk cake flour, bread flour, salt, and baking soda together in bowl of stand mixer
- NOODLE DOUGH
- 2 3/4 cups (11 ounces) cake flour
- 1/3 cup (1 3/4 ounces) bread flour, plus extra for dusting
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup plus 3 tablespoons (7 1/2 ounces) warm water (100 to 115 degrees F / 38 to 46 degrees C)
- 1 tablespoon vegetable oil
- LAMB-CUMIN SAUCE
- 5 bird chiles, toasted
- 2 teaspoons cumin seeds, toasted
- 2 teaspoons coriander seeds, toasted
- 1/2 teaspoon white peppercorns, toasted
- 1 tablespoon plus 3 tablespoons soy sauce, divided
- 1 teaspoon toasted sesame oil
- 1 teaspoon cornstarch
- 1/2 teaspoon plus 1 teaspoon sugar, divided
- 8 ounces boneless lamb shoulder or loin, sliced 1/2 inch thick across grain
- 1 tablespoon plus 3 tablespoons vegetable oil, divided
- 2 garlic cloves, minced
- 1 (1-inch) piece fresh ginger, peeled and grated
- 1 cup bean sprouts
- 2 tablespoons black vinegar
- 2 tablespoons Shaoxing Chinese rice wine (dry sherry can be substituted)
- 4 quarts water
- 1 tablespoon salt
- 12 fresh cilantro sprigs, cut into 2-inch pieces
- 1 teaspoon cumin seeds, toasted
Roasted Beef Ribs
By lorik
In a medium bowl, combine all ingredients, except the beef, and adjust seasonings to taste (the sauce should have a...
- 1 14oz Bottle of Ketchup
- 1/2 cup maple syrup or honey
- 3 Tbsp Balsamic Vinegar
- 2 Tbsp Worchestershire Sauce
- 1 Tbsp Dijon Mustard
- 1 Tbsp minced garlic
- 3 Finely chopped green onions or 1/2 cup chives
- 1/2 tsp cinnamon
- 1/2 tsp allspice
- 1/4 tsp Black Pepper
- 1 dash hot pepper sauce or pinch of cayenne pepper
- 4 lbs beef ribs
Pretzel Bark
By lorik
Stir pretzels and pecans into chocolate, spread onto waxed paper lined baking sheet
- 1 cup chopped pretzels
- 1/3 cup chopped toasted pecans
- 1 1/2 pkgs. (8 squares each) Bakers semi sweet chocolate, melted
Baked Quinoa with Roasted Butternut Squash & Gruyère
By lorik
Preheat the oven to 400°F
- 1 cup quinoa (I like red for visual appeal)
- 3 1/2 teaspoons kosher salt, plus more to taste
- 6 tablespoons extra-virgin olive oil, divided plus more for greasing
- 4 cups 1/2-inch cubes butternut squash (about), 1.25 lbs. post peeling
- 2 cups diced red onion
- 2 tablespoons finely minced herbs, any combination of thyme, sage, and rosemary
- 1 cup milk, any milk fat you like (I use whole)
- 4 ounces grated Gruyère cheese (about 1 1/4 cups)
- 1 1/2 cups fresh breadcrumbs (about 1 1/2 English muffins pulsed in the food processor)
Potato Salad with Feta, Yogurt and Mint
By lorik
Scrub potatoes, and chop them into 1 inch pieces
- 2 lbs gold potatoes
- 1 Tbsp vinegar
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 2 Tbsp extra virgin olive oil
- 1/4 cup minced shallots
- 1 Tbsp minced mint leaves
- 1/3 cup crumbled feta cheese
Pesto and Brie Canapes
By lorik
Preheat the oven to 350°
- 1/2 cup pine nuts (about 3 ounces)
- 8 oil-packed sun-dried tomato halves, drained and finely chopped
- 2 small garlic cloves, minced
- 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
- 1/4 cup olive oil
- 1/3 cup minced fresh flat-leaf parsley
- 1 tablespoon minced fresh basil
- Freshly ground pepper
- 1 pound ripe Brie, rind removed, at room temperature
- 1 long baguette, sliced diagonally 1/4 inch thick (about 50 slices)
Drop Meatballs
By lorik
You can use a #16 portion scoop to form the meatballs
- MEATBALLS:
- 22 square saltines
- 1 cup milk
- 2 pounds 85 percent lean ground beef
- 2 ounces Parmesan cheese, grated (1 cup)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- SAUCE:
- 1/4 cup extra-virgin olive oil
- 10 garlic cloves, peeled and smashed
- 1/2 teaspoon red pepper flakes
- 2 (28-ounce) cans crushed tomatoes
- Salt and pepper
- 3 tablespoons chopped fresh basil
Garlic Soup with Potatoes and Poached Eggs
By lorik
Heat 2 Tbsp. oil and 2 Tbsp
- 2 tablespoons olive oil, plus more for serving
- 4 tablespoons salted butter, divided
- 3 heads of garlic, cloves peeled
- 1 large leek, halved lengthwise, very thinly sliced, dark green parts reserved separately
- 1 tablespoon thyme leaves
- 1 1/2 pounds Yukon Gold potatoes (about 2 large), peeled, cut into 1-inch pieces
- 4 cups (or more) low-sodium chicken broth
- 2 tablespoons crème fraîche or sour cream, room temperature
- Kosher salt
- Freshly ground white or black pepper
- 4 large eggs, room temperature
- 2 tablespoons parsley leaves with tender stems
- Finely grated lemon zest (for serving)
Marshmallow Fluff Buttercream Icing
By lorik
Cream 1 cup (2 sticks) of softened, unsalted butter and a 7
- From the Kitchn.com
Grilled Stuffed Pork Chops
By lorik
1. Heat oil in large skillet over medium heat until shimmering
- 1 cup shredded smoked gouda or cheddar cheese
- 1 tablespoon olive oil
- 1 large onion , halved and sliced thin
- Salt and pepper
- 1/4 cup barbecue sauce
- 4 boneless loin chops , about 1 1/2 inches thick (about 8 ounces each)