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Recipes
Tuscan Grille Chop-Chop Salad
By lorik
For the dressing, place all ingredients except vegetable oil and mayonnaise in a blender
- Italian Dressing:
- 1/2 tsp finely chopped garlic
- 1 tsp shallots, julienned
- 1/8 cup yellow sweet onion, rough chopped
- 1/8 cup fresh parsley, rough chopped
- 1 tsp Dijon mustard
- 1/8 cup white wine vinegar
- 1/2 cup vegetable oil
- 1/2 tsp granulated sugar
- 1 tsp light mayonnaise
- Salt and white pepper to taste
- For Salad:
- 2 stalks of celery, diced
- 1/2 English cucumber, diced
- 1 ear of corn, grilled, kernels removed
- 1 avocados, diced
- 2 hard boiled eggs, sliced
- 3 slices of bacon, cooked crispy, diced
- 1/2 cup radishes, diced
- Fresh chives for garnish
- Your favorite mixture/variety of greens
Chard and Sweet Corn Gratin
By lorik
Heat oven to 375 degrees. Oil a 2-quart baking dish or gratin
- Extra-virgin olive oil
- 1 generous bunch (3/4 to 1 pound) Swiss or rainbow chard, stemmed and washed
- Salt
- 2 large garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon fresh thyme leaves
- Black pepper
- 3 eggs
- 1/2 cup milk
- 2 to 3 ounces Gruyère, grated (1/2 to 3/4 cup), to taste
- Kernels from 2 cooked ears sweet corn (1 1/2 to 2 cups)
- 1 ounce Parmesan, grated (1/4 cup)
CC Grilled Thin Cut Pork Chops
By lorik
To prevent the chops from curling, cut 2 slits about 2 inches apart through the fat around the outside of each raw ...
- 6 (3-ounce) bone-in rib or center-cut pork chops, 1/2 inch thick, trimmed
- 3/4 teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1 teaspoon brown sugar
- 1/2 teaspoon pepper
- 1 teaspoon finely chopped fresh chives
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon grated lemon zest
Make-Your-Own Spring Chopped Salad
By lorik
1. Combine all of the vinaigrette ingredients in a medium bowl and whisk to emulsify
- For the Shallot and cider vinegar vinaigrette:
- 5 to 6 cups cut, cleaned greens (I use romaine & Treviso), cut into 1-inch ribbons
- 1 cup blanched fresh (or frozen) peas
- 1 cup chopped fresh herbs (I use a mix of chives, mint, parsley)
- 4 to 5 radishes, finely chopped
- 1/2 avocado, diced
- 1 cup garbanzo beans
- 1 cup chopped sharp cheddar cheese
- 1 cup salami, such as finocchiona
- 1/4 cup toasted pepitas
- Other options: cucumber, red onion, scallions, blanched green beans, asparagus, pickled peppers, olives, shaved fennel, white beans
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 3 tablespoons finely chopped shallot
- 1 teaspoon dried oregano, crushed
- 1 pinch sugar
- Salt and pepper, to taste
Slow Cooker Bologese Sauce with Parmesan Parsley Penne
By lorik
Be sure to use lean beef to avoid a greasy sauce
- Sauce:
- 1 Tbsp olive oil
- 1 lb 95% lean ground beef
- 1/2 lb bulk Italian sausage
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 1 Tbsp chopped garlic
- 1 can whole tomatoes in juice, cut up (28 oz)
- 1/2 cup 2% milk
- 1/4 cup dry red wine
- 1/4 cup low sodium beef broth
- 1/4 cup tomato paste
- 2 Tbsp balsamic vinegar
- 1 tsp each kosher salt, dried basil, and dried oregano
- 1/2 tsp each red pepper flakes and fennel seed
- 1/2 cup mascarpone or cream cheese
- For Penne:
- 1 lb dry Penne pasta
- 1/2 cup grated parmesan
- 1/2 cup minced fresh parsley
- 2 Tbsp olive oil
- Salt and pepper
Light Chicken Francese
By lorik
Preheat oven to 200 degrees with a baking sheet topped with a wire rack inside
- For the Chicken:
- 2 Boneless, skinless chicken breasts, each cut crosswise into four pieces (6-8 ounces each)
- 1/2 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 egg whites, beaten with 1 Tbsp skim milk or water
- 4 tsp olive oil, divided
- For the Sauce:
- 1 Tbsp olive oil
- 1/4 cup minced onion
- 1 Tbsp all purpose flour
- 3/4 cup low sodium chicken broth
- 1/2 cup dry white wine
- 1/4 cup fresh lemon juice
- 1 Tbsp unsalted butter
- 2 Tbsp chopped fresh parsley, divided
- 1/2 tsp each salt and pepper
- 1 lemon, thinly sliced
Linguine with Hot Chile, Caramelized Onion & Gremolata
By lorik
Tip: Instead of grating the lemon for the gremolata, use a zester and then finely chop the long strips of zest with...
- 2 Tbs. extra-virgin olive oil
- 1 large yellow onion, very thinly sliced
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- 1 serrano or other fresh small, hot red or green chile, seeded and finely diced
- 4 oz. (1/2 cup) unsalted butter, cut into about 5 pieces
- 3 Tbs. fresh lemon juice
- 1 lb. dried linguine
- 1/3 cup roughly chopped fresh flat-leaf parsley
- 1 large clove garlic, finely chopped
- 1 tsp. finely chopped lemon zest
- 1/2 cup grated Pecorino Romano; more for sprinkling
The Easiest Pizza Ever
By lorik
Enjoy this easy pizza recipe, it's saucy, cheesy and topped with pepperoni!
- 2 tablespoons olive oil
- 1 tablespoon butter, unsalted
- 2 cloves garlic, finely chopped
- 1 medium yellow onion, finely chopped
- 1 tablespoon tomato paste
- 1 (28 ounce) can whole peeled tomatoes, crushed by hand
- 1 tablespoon sugar
- Kosher salt and freshly ground black pepper
- 1 (12 ounce) ciabatta loaf, halved lengthwise
- 1 1⁄2 cups mozzarella, grated
- 2 ounces pepperoni, thinly sliced
- Basil leaves, torn, for serving
- Chile flakes, for serving
- Grated parmesan cheese, for serving
Crispy Corn Tortillas with Chicken and Cheddar
By lorik
For these flautas, tortillas are rolled around a savory filling and pan-fried until crisp
- 2 jalapeños
- 2 cups finely shredded roast chicken
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 1/2 teaspoon cumin seeds
- Salt
- Freshly ground pepper
- 12 corn tortillas
- Vegetable oil, for frying
- 4 radishes, very thinly sliced
- 1/4 cup chopped cilantro
- 2 tablespoons finely chopped red onion
- 1 teaspoon fresh lime juice
Challah
By lorik
Recipe adapted from Uri Scheft, Breads Bakery, New York City
- 1 1/2 cups water
- 3 tablespoons fresh yeast
- 6 cups sifted all-purpose flour
- 2 eggs
- 6 tablespoons sugar
- 1 tablespoon salt
- 1/4 cup melted butter
- 1 egg, beaten
- Sesame and poppy seeds