Lorik's profile page
Recipes
Chef Vivian's Deviled Eggs
By lorik
Directions 1. Fill a medium pot halfway with water and prepare an ice bath
- 8 eggs
- 3 tablespoons butter, softened
- 2 tablespoons mayonnaise
- 2 teaspoons white wine vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon hot sauce
- Kosher salt and freshly ground black pepper, to taste
- Sweet paprika, for garnish
Pumpkin Goat Cheese Dip with Crispy Sage
By lorik
Preheat the oven to 375 degrees F
- 10 to 15 sage leaves
- 3 tablespoons unsalted butter
- 10 ounces goat cheese, at room temperature
- 4 ounces cream cheese, at room temperature
- 1/4 cup pumpkin puree
- 1/4 teaspoon freshly grated nutmeg
- Pinch of salt and pepper
- For serving: fresh vegetables, crackers, pita chips, bread
Parker & Otis' Pimento Cheese (+ Grilled Sandwiches with Bacon & Tomato)
By lorik
Heat oven to 350 degrees F
- Pimento Cheese:
- 2 cups sharp yellow cheddar cheese, coarsely grated (about 8 ounces)
- 2 cups extra-sharp white cheddar cheese, coarsely grated (about 8 ounces)
- 1 cup drained pimentos or roasted red peppers, finely chopped
- 1/2 cup mayonnaise
- 1/2 teaspoon celery salt
- Salt and freshly ground pepper
- For Sandwich:
- Pimento Cheese Dip (above)
- 12 slices sourdough bread
- 12 slices bacon, cooked till crisp
- 1 large, ripe tomato, sliced
Smoked Cheese Cocktail Cookies
By lorik
In a food processor, pulse the butter with the Gouda, cheddar, cayenne, salt and black pepper until the butter is c...
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 1 1/2 cups shredded smoked Gouda cheese* (4 ounces)
- 3/4 teaspoon fine sea salt
- 3/4 cup shredded sharp cheddar cheese (2 ounces)
- 1 stick cold unsalted butter, cut into 1/2-inch dice
- Note: Gruyere may be substituted for the Gouda if you desire
Poached Scrambled Eggs with Goat Cheese Sauce
By lorik
In a small bowl, whisk the fresh goat cheese with 1/4 cup of warm water until smooth
- 4 ounces soft fresh goat cheese
- 2 ounces aged hard goat cheese, such as Etude or goat Gouda, shredded ( 1/4 cup packed)
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 4 large eggs
- Extra-virgin olive oil, for drizzling
- 1 teaspoon chopped rosemary, preferably flowering rosemary
Open-Face Steak Sandwich with Parmesan Dressing
By lorik
Heat a dry large skillet, preferably cast iron, over medium-high
- 1 1/2 pounds flank steak
- Kosher salt, freshly ground pepper
- 1 tablespoon vegetable oil
- 1/2 small red onion, thinly sliced
- 1/4 cup whole grain mustard
- 3 tablespoons fresh lemon juice
- 1/2 cup olive oil, plus more for bread
- 1 1/2 ounces Parmesan, finely grated
- 1 ciabatta loaf, halved lengthwise
- 6 cups mature arugula leaves with tender stems
Grilled Cheese with Gruyere and Chives
By lorik
Look for a Gruyère aged for about one year (avoid Gruyère aged for longer; it won’t melt well)
- 7 ounces Gruyère cheese, cut into 24 equal pieces, room temperature
- 2 ounces Brie cheese, rind removed
- 2 tablespoons dry white wine or vermouth
- 4 teaspoon minced fresh chives
- 3 tablespoons unsalted butter, softened
- 1 teaspoon Dijon mustard
- 8 slices hearty rye sandwich bread
Double Corn Muffins with Jalapeño, Scallions & Cilantro
By lorik
By Terry Grieco Kenny These corn muffins are called “double” for a reason: they have corn meal and corn kernel...
- 2/3 cup 2% fat milk
- 3 tablespoons canola oil
- 1 large egg
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup fresh, thawed frozen or canned corn
- 1/4 cup sliced scallions
- 1/4 cup chopped cilantro
- 1 tablespoon minced jalapeño peppers (or more to taste)
Goat Cheese and Apricot Truffles
By lorik
Mix cheese, herbs, salt and pepper in a bowl
- 12 oz. goat cheese, room temperature
- 2 tsp. finely chopped thyme
- 2 tsp. finely chopped tarragon
- 2 tsp. finely chopped chives
- Kosher salt and freshly ground pepper to taste
- 8 dried apricots, quartered
- 3 ⁄4 cup finely chopped pistachios
Quick Balsamic Quinoa Salad
By lorik
Heat a little olive oil in a pan, reducing the heat before adding cooked quinoa, corn, and pine nuts
- 1 cup cooked quinoa (from roughly 1/3 cup dry quinoa)
- 1 cup frozen or fresh corn
- 1/2 cup pine nuts
- 1 large bowl of salad greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper