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Recipes
Spiced Sweet Cream Narino Cold Brew
By lorik
Place the coffee grounds and cardamom in a large container or a proper coffee toddy like this one
- 2 cups coursly ground coffee
- 4 cardamom pods, 20 cardamom seeds, or 1/2 tsp of ground cardamom (optional)
- 1 (14 oz) can sweetened condensed milk
- 1/4 cup half and half
- 2 tsp vanilla extract
Easy Baked Risotto
By lorik
Be sure to use low-sodium chicken broth or the risotto will be too salty
- 5 cups low-sodium chicken broth
- 1/2 cup water
- 2 bay leaves
- 4 tablespoons unsalted butter
- 1 onion, minced
- Salt and pepper
- 2 cups Arborio rice
- 3 cloves garlic cloves, minced
- 1/2 cup dry white wine
- 1 1/4 cups grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Crispy Baked Ravioli
By lorik
1. Preheat oven to 425ºF
- Fried Version:
- 1 cup seasoned bread crumbs
- 2 large eggs
- Salt
- 1 14-oz. package frozen cheese ravioli
- Warmed marinara sauce, for dipping, optional
- 2 large eggs
- 3 tablespoons milk
- 1/4 cup all-purpose flour
- 1 1/2 cups panko breadcrumbs
- 2 tablespoons chopped fresh parsley
- One 12-ounce package refrigerated cheese ravioli (about 16 ravioli)
- Vegetable or canola oil for frying
- 2 cups marinara sauce
- 3 tablespoons grated Parmesan cheese
Warm Sweet Potato Salad with Chorizo
By lorik
Bring a large pot of salted water to a boil over high heat
- 3 lbs sweet potatoes peeled and cut into bite-size chunks, about 3 large sweet potatoes
- 3 tbsp olive oil
- 1 cup orange juice preferably freshly squeezed
- 1/2 tsp brown sugar
- 3/4 tsp kosher or sea salt
- 1/4 tsp freshly ground black pepper
- 8 oz fresh uncooked Mexican chorizo, casings removed and coarsely chopped
- 1 jalapeño pepper stemmed and seeded if less heat is desired
- 1/3 cup red onion chopped
- 1/3 cup cilantro chopped
Dorie Greenspan's Ricotta Spoonable
By lorik
Put the ricotta in a medium bowl
- 2 cups whole-milk ricotta cheese, drained if there’s liquid
- 1 large lemon, or more to taste
- 3 tablespoons minced shallots, rinsed and patted dry
- 2 scallions, white and light green parts only, thinly sliced
- 1 tablespoon extra-virgin olive oil
- About 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
- Freshly ground pepper
- 1/3 cup (15 grams) minced mixed fresh herbs, such as dill, parsley, tarragon, thyme, cilantro and/or basil
Chicken Wraps with Chipotle Sauce
By lorik
Combine mayonnaise, lime juice, chipotle, adobo sauce, tomato paste, chili powder, and coriander
- COMBINE:
- Makes 4 servings (4 wraps)
- Total time: 30 minutes
- 1/4 cup mayonnaise
- 2 Tbsp. fresh lime juice
- 1 chipotle in adobo sauce, chopped
- 2 tsp. adobo sauce
- 2 tsp. tomato paste
- 1/2 tsp. chili powder
- 1/4 tsp. ground coriander
- 2 cups shredded rotisserie chicken
- 1/2 cup canned black beans, drained and rinsed
- Salt and black pepper to taste
- DIVIDE:
- 4 flour tortillas (8-inch)
- 1 cup seeded and diced tomato
- 1 cup fresh baby spinach
- 1 cup shredded Cheddar
- 1/2 cup packed fresh cilantro leaves.
Buttercream
By lorik
For best results use room temperature ingredients
- American:
- to to a great frosting to use for simple recipes, but I do find it especially sweet, so I tend to only use it in places where there’s a single smear of frosting (like atop a cupcake or a single layer cake).
- 3 about 3 cups
- 8 8 8 ounces (1 cup) unsalted butter, at room temperature
- 1 1 1 pound confectioners' sugar, sifted
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- 2 2 2 ounces (1/4 cup) milk or heavy cream, at room temperature
- Swiss Buttercream:
- to to is very light in texture, making it a great choice for layer cakes. It’s also relatively white in color, making it one of the best choices if you’re looking to add color to your frosting.
- 4 about 4 cups
- 6 6 4 ounces (about 4 large) egg whites
- 12 12 3/4 1 (1 3/4 cup minus 1 tablespoon) sugar
- 1 1 1 pound (2 cups) unsalted butter, at room temperature
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- Italian Buttercream:
- 4 about 4 cups
- 6 6 4 ounces (about 4 large) egg whites
- 12 12 3/4 1 (1 3/4 cup minus 1 tablespoon) sugar
- 6 6 6 ounces (3/4 cup) water
- 1 1 1 pound (2 cups) unsalted butter, at room temperature
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- French Buttercream:
- to to is delicious. It’s rich enough to stand on its own in smaller quantities but light and airy enough to be used for layer cakes. However, its pale yellow hue doesn’t make it great for tinting, so I usually go au natural for this one.
- 4 about 4 cups
- 6 6 3 ounces (about 3 large) eggs
- 6 6 12 ounces (about 12 large) egg yolks
- 14 14 14 ounces (2 cups) sugar
- 4 4 4 ounces (1/2 cup) water
- 18 18 2 ounces (2 cups plus 2 tablespoons) unsalted butter, at room temperature
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- German Buttercream:
- 4 about 4 cups
- For the pastry cream:
- 9 1/2 9 1/2 3 ounces (1 cup plus 3 tablespoons) whole milk
- 3 1/2 3 1/2 1/2 ounces (1/2 cup) granulated sugar, divided
- 1 1 1 ounce (1/4 cup) cornstarch
- 4 4 2 ounces (about 2 large) eggs
- 1 1 1 ounce (2 tablespoons) unsalted butter, at room temperature
- For the final buttercream:
- 1 1 1 pound (2 cups) unsalted butter, at room temperature
- 4 4 4 ounces (1 cup) confectioners' sugar, sifted
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
- Pudding Style Buttercream:
- 3 about 3 cups
- 8 8 8 ounces (1 cup) whole milk
- 8 8 2 ounces (1 cup plus 2 tablespoons) sugar, divided
- 1 1/2 1 1/2 1/2 ounces (1/3 cup) all-purpose flour
- 8 8 8 ounces (1 cup) unsalted butter
- 1 1/2 1 1/2 1/2 teaspoons vanilla extract
Balsamic-Marinated Stuffed Flank Steak
By lorik
Serves 2 to 4 For the marinade, combine balsamic vinegar, Dijon, and garlic in a blender and puree until smooth
- For the Marinade:
- 1/2 cup balsamic vinegar
- 2 tablespoons Dijon mustard
- 2 garlic cloves, peeled and sliced
- 1 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 (2- to 3-pound) flank steak
- For the stuffing:
- 3 ounces prosciutto
- 6 slices provolone cheese
- 1 cup spinach, basil, or arugula
- Kosher salt and pepper
- Neutral cooking oil, such as canola
Homemade Teriyaki Sauce
By lorik
Combine the soy sauce, mirin, sake, and sugar in a saucepan and bring everything to a boil over medium-high hea...
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
Brined Grilled Carrots with Cilantro Yogurt Sauce
By lorik
Rinse and scrub carrots to remove any dirt
- 1 1/2 pounds young carrots, unpeeled, tops removed and reserved
- 4 cups water
- 1/2 cup kosher salt, plus extra for seasoning
- 1 cup plus 1/4 cup coarsely chopped fresh cilantro leaves and stems, divided
- 1 cup plus 1/4 cup carrot tops, washed and chopped coarse, divided
- 1/2 cup Greek-style yogurt
- 3 tablespoons plus 1 tablespoon dry-roasted peanuts, chopped coarse, divided
- 1 jalapeño chile, stemmed, seeds reserved, and cut into 1/4-inch pieces
- 1 ice cube
- 1 teaspoon finely grated fresh ginger
- 1 garlic clove, cut into 1/4-inch pieces
- 1/4 teaspoon ground coriander