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Recipes
Sweet and Sour Sauce
By lorik
White wine vinegar and soy sauce provided a nice sour contrast to sweet jelly without overpowering any of the other...
- 3/4 cup apple jelly, apricot jelly, or hot pepper jelly
- 1 tablespoon white vinegar
- 1/2 teaspoon soy sauce
- 1/8 teaspoon garlic powder
- pinch ground ginger
- pinch cayenne pepper
- Salt and pepper
Beef Kofta with Tzatziki
By lorik
Make the tzatziki: Peel and grate the cucumber on the large holes of a box grater
- For the tzatziki (makes 1 1/4 cups):
- 1 medium English cucumber
- 1 1/2 teaspoons kosher salt, divided
- 2 to 3 medium lemons
- 1/2 clove garlic
- 1 cup plain Greek yogurt
- 1/2 cup fresh dill
- 1/2 cup fresh mint leaves
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon freshly ground black pepper
- For the kofta:
- 1/2 medium yellow onion
- 1 (2-inch) piece of ginger, peeled
- 2 cloves garlic
- 1/4 cup fresh parsley leaves
- 1/4 cup fresh mint leaves
- 1 pound ground beef (75% lean/25% fat)
- 1 1/2 tablespoons kosher salt
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 small pinch red pepper flakes
- Vegetable oil, for oiling the grill
- Naan or pita, for serving
S'mores Bars with Marshmallow Meringue
By lorik
Make the crust Preheat the oven to 350°
- CRUST:
- 3 cups graham cracker crumbs (12 ounces)
- 1 1/2 sticks unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon fine sea salt
- BROWNIE FILLING:
- 1 stick cold unsalted butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/2 cup all-purpose flour
- MERINGUE:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
Ham and Gruyere Breakfast Scramble for 2
By lorik
It is important to follow visual cues, as pan thickness will affect cooking times
- 5 large eggs
- Salt and pepper
- 1 tablespoon unsalted butter
- 2 ounces Black Forest ham, chopped (1/2 cup)
- 1 ounce Gruyère cheese, shredded (1/4 cup)
Moroccan Carrots with Aleppo Pepper and Mint
By lorik
Place the carrots in a 10-inch, deep-sided skillet and pour in 1 1⁄2 cups water
- 1 1⁄2 lb. small Thumbelina carrots, or large carrots cut crosswise into 1 1⁄2-inch lengths
- 1 tsp. kosher salt, plus more
- 1 clove garlic, minced
- 1 ⁄4 cup olive oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. roughly chopped mint
- 1 tsp. Aleppo pepper
- 1 tsp. ground cumin
- 1 tsp. sugar
Easy Biscuits with Jezebel Sauce
By lorik
Split a biscuit and spread it with a spicy-sweet condiment, such as hot pepper jelly or Jezebel Sauce
- Cream Biscuits:
- 3 cups (15 ounces) all-purpose flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 2 1/4 cups heavy cream
- Jezebel Sauce:
- 1/3 cup pineapple preserves
- 1/3 cup apple jelly
- 1/3 cup yellow mustard
- 1/3 cup prepared horseradish
- 1 1/2 teaspoons pepper
- 1/4 teaspoon cayenne pepper
- Country Ham Slices
Burgandy Pot Roast
By lorik
For a boeuf bourguignon–inspired pot roast, we enhance a simple chuck-eye roast with a silky red wine sauce and b...
- POT ROAST:
- 1 (5- to 6-pound) boneless beef chuck-eye roast, pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervals
- Salt and pepper
- 4 slices bacon, halved
- 4 carrots, peeled and chopped
- 1 onion, chopped
- 1/4 cup all-purpose flour
- 3 garlic cloves, minced
- 1 (750-ml) bottle red wine
- 2 cups beef broth
- 2 teaspoons minced fresh thyme
- 2 bay leaves
- VEGETABLES:
- 2 cups frozen pearl onions
- 1/2 cup beef broth
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- 1 pound white mushrooms, trimmed and quartered
- Salt and pepper
- 2 tablespoons minced fresh parsley
Marinated Feta
By lorik
Marinate feta cubes in olive oil with fresh thyme and red pepper flakes
- From Food Network
How to rid plastic containers of bad smells
By lorik
Here are your best options for cleaning and storing your Tupperware: Do a preliminary rinse (and wash if possible...
- From Food 52
Eric Ripert's Banana Soufflés
By lorik
Preheat the oven to 400°
- 1 tablespoon unsalted butter, melted
- 5 tablespoons sugar
- 2 firm, ripe bananas, mashed (1 1/4 cups)
- 1 tablespoon fresh lime juice
- 1 large egg yolk
- 3 large egg whites
- Salt