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Recipes
How To Make Rugelach
By lorik
Makes 64 cookies
- 2 cups all-purpose flour
- 1/4 teaspoon fine salt
- 8 ounces cold cream cheese, cubed
- 2 sticks (1 cup) cold unsalted butter, cubed
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 batch filling (see ideas below)
- Powdered sugar
Gruyere and Thyme Grilled Cheese
By lorik
Place the shredded cheese and chopped thyme on split baguette
- 6 inch Piece of Baguette, split
- Shredded Gruyere
- Fresh Thyme, chopped
- Olive oil
Shortcut Polenta
By lorik
Making soft, golden polenta with the traditional Italian method usually takes 30 minutes to an hour
- 11 oz. (2 cups) polenta (not instant or quick-cooking)
- 3 cups boiling water
- 3 cups lower-salt chicken broth or water; more as needed
- Fine sea salt
- 2 oz. (2 cups) finely grated Parmigiano-Reggiano; more for serving
- 1-1/2 oz. (3 Tbs.) unsalted butter, cut into 6 pieces
- Freshly ground black pepper
Bacon and Cheese Potato Casserole
By lorik
Preheat oven to 350 degrees F
- 3 1/2 cups water
- 1/2 cup (1 stick) butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 1/2 cups instant potato flakes
- 1 small onion, finely chopped
- 1/2 cup bacon bits
- 1 1/2 cup (6 ounces) shredded Swiss cheese
- 1 cup (1/2 pint) heavy cream
- 1 to 2 scallions, thinly sliced
King Arthur's Detroit Style Pizza
By lorik
Weigh out your flour; you’ll find its weight by toggling to “ounces” at the top of the ingredient section abo...
- DOUGH
- 10 1/2 ounces King Arthur Unbleached Bread Flour
- 1 1/2 teaspoons instant yeast
- 1 tablespoon Pizza Dough Flavor, optional; for added flavor
- 1 teaspoon salt
- 8 ounces lukewarm water
- olive oil, for greasing the pan
- SAUCE
- 7/8 ounce olive oil
- 2 cloves of garlic, finely chopped
- 1 tablespoon Pizza Seasoning
- 28-ounce can crushed tomatoes
- 1 tablespoon sugar, optional
- TOPPINGS
- 8 to 12 ounces pepperoni, sliced 1/8" thick, optional
- 6 ounces mozzarella cheese, cut into 1/2" cubes
- 6 ounces cheddar cheese, diced into 1/2" cubes
French Frisee Salad
By lorik
Cook bacon until crisp and brown, set aside in the skillet
- 8 pieces of bacon, sliced into small rectangles
- 4 eggs
- 2 Tbsp white vinegar
- 2 Tbsp chopped shallot
- 3 Tbsp red wine vinegar
- 8 cups of torn, cleaned frisee lettuce
Cheddar-and-Onion Smashed Burgers
By lorik
Heat a cast-iron griddle until very hot
- 16 thin bread-and-butter pickle slices, patted dry
- Four 4-inch potato buns, buttered and toasted
- 1 1/4 pounds ground beef chuck (30 percent fat)
- Salt and freshly ground pepper
- 2 small onions, sliced paper thin
- 4 ounces sharp cheddar cheese, sliced
- Umami dust, for sprinkling (optional, see Note)
Pork Chop Milanese with Belgian Endive and Treviso Salad
By lorik
In a large bowl of ice water, combine the endive and Treviso and let sit at least 20 minutes and up to 2 hours to r...
- 2 2 10 heads Belgian endive (about 10 oz. total), trimmed and very thinly sliced lengthwise (2-1/2 cups)
- 1 1 3 head Treviso or radicchio, very thinly sliced lengthwise (about 3 cups)
- 2 2 cloves 2 medium cloves garlic, grated
- 4 4 1 small oil-packed anchovy fillets, patted dry and finely chopped (about 1 Tbs.)
- 1/4 1/4 1/4 cup fresh lemon juice
- Kosher salt and freshly ground black pepper
- 4 4 6- to 7-oz. 7-oz. boneless pork chops
- 1/2 1/2 1/2 cup all-purpose flour
- 2 2 2 eggs, beaten
- 2 2 2 cups panko
- 1/4 1/4 1/4 cup clarified butter or olive oil
Tex Mex Cheese Enchiladas
By lorik
Dried chiles vary in size and weight
- GRAVY:
- 2 dried ancho chiles, stemmed, seeded, and torn into 1/2-inch pieces (1/2 cup)
- 1 tablespoon cumin seeds
- 1 tablespoon garlic powder
- 2 teaspoons dried oregano
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- Salt and pepper
- 2 cups chicken broth
- 2 teaspoons distilled white vinegar
- ENCHILADAS:
- 12 (6-inch) corn tortillas
- 1 1/2 tablespoons vegetable oil
- 8 ounces Monterey Jack cheese, shredded (2 cups)
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
- 1 onion, chopped fine
Almond Boneless Chicken
By lorik
Use a Dutch oven that holds 6 quarts or more
- Sauce:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 cup chicken broth
- 2 teaspoons dry sherry
- 2 teaspoons hoisin sauce
- 2 teaspoons soy sauce
- 1/8 teaspoon salt
- Chicken:
- 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed
- Salt and pepper
- 1/2 cup sliced almonds, toasted
- 2 cups all-purpose flour
- 1 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups lager or pilsner beer
- 1 large egg, lightly beaten
- 2 quarts peanut or vegetable oil
- 1/2 head iceberg lettuce (4 1/2 ounces), cored and sliced thin crosswise
- 3 scallions, sliced thin on bias