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Recipes
Caramelized Onion Dip
By lorik
Serves: 6-8 Prep time: 5 min Cook time: 1 hrs
- 5 5 5 pounds Spanish onions
- 8 8 8 ounces cream cheese
- 16 16 16 ounces sour cream
- 1 1 1 lemon, juiced and zested
- 1 1 1 bunch chives
- 4 4 4 tablespoons olive oil
- 1 1 to pinch salt & pepper, to taste
Brown Butter Pumpkin Layer Cake
By lorik
Make the pumpkin purée: Position a rack in the center of the oven and heat the oven to 350°F
- For the purée:
- 2 tsp. vegetable oil
- 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
- Tip:
- You can substitute canned pumpkin purée for homemade, if you like.
- For the cake:
- 6 oz. (3/4 cup) unsalted butter; more for the pans
- 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
- 1-1/2 tsp. baking soda
- 1-1/2 tsp. ground cinnamon
- 1 tsp. ground ginger
- 3/4 tsp. table salt
- 1/4 tsp. ground cloves
- 1-1/2 cups granulated sugar
- 2/3 cup firmly packed light brown sugar
- 2 large eggs
- 1/3 cup buttermilk
- For the topping (Double this recipe to top it as pictured):
- 1-1/2 Tbs. unsalted butter
- 2/3 cup pecans
- 1/2 cup unsalted, raw, hulled pepitas
- 2 Tbs. firmly packed light brown sugar
- 1/4 tsp. table salt
- 1-1/2 Tbs. chopped crystallized ginger
- For the frosting:
- 4 oz. (1/2 cup) unsalted butter
- 8 oz. cream cheese, at room temperature
- 1/4 cup firmly packed light brown sugar
- 5 oz. (1-1/4 cups) confectioners’ sugar
Lemon Meringue Pie for 2
By lorik
I used a 6" spring form pan for this desert
- For the Curd:
- 3 eggs
- 1 cup sugar
- 1/2 cup lemon juice
- 2 Tbsps butter
- 1/3 cup cornstarch
- For the Crust:
- 4 1/2 whole graham crackers, broken into 1 inch pieces
- 1 1/2 Tbsps sugar
- 2 1/2 Tbsps unsalted butter, melted
- For Meringue:
- 2 egg whites
- 1/3 cup sugar
Civet of Eggs
By lorik
Heat the oil in a large nonstick saute pan
- 2 tablespoons vegetable oil
- 3 onions (about 8 oz), thinly sliced
- 4 pinches sugar
- 1 tablespoon balsamic vinegar or aged wine vinegar
- 3 tablespoons dry red wine
- salt and freshly ground pepper
- 4 small eggs
Chocolate-Almond Saltine Toffee
By lorik
Preheat the oven to 350°
- 1 1/2 cups sliced almonds (6 ounces)
- Approximately 60 saltine crackers (not low-sodium)
- 1 1/2 cups sugar
- 3 sticks (3/4 pound) unsalted butter
- 2 tablespoons light corn syrup
- 1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
Grilled Romaine and Red Peppers with Ancho Vinaigrette
By lorik
To make the vinaigrette: Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into...
- 6 to 8 (about 3 ounces) ancho chiles rinsed, stemmed and seeded
- 1/2 cup finely chopped white onion
- 1 clove garlic finely chopped
- 1/4 cup unseasoned rice vinegar
- 1/4 cup distilled white vinegar
- 1/2 cup vegetable oil
- 1 1/2 teaspoons kosher or coarse sea salt or to taste
- 2 teaspoons brown sugar or grated piloncillo or to taste
- 3 red bell peppers
- 3 heads romaine lettuce
- olive oil to drizzle
- 1/2 cup queso fresco mild feta or farmers’ cheese, crumbled
Grilled Corn & Ricotta Dip
By lorik
This Grilled Corn and Ricotta Dip is super easy to make, taste like cheesy, buttery corn
- 6 ears corn, shucked
- 1 1/2 cups heavy cream
- 1 1/2 cups ricotta
- 2 tablespoons all-purpose flour
- 2 tablespoons thyme, finely chopped
- 1/2 cup parmesan, finely grated
- 2 tablespoons unsalted butter, diced
- chives, finely chopped, for garnish
- kosher salt to taste
- black pepper, freshly ground, to taste
Mu Shu Pork
By lorik
We strongly recommend weighing the flour for the pancakes
- Pancakes:
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 3/4 cup boiling water
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon vegetable oil
- Stir-Fry:
- 1 ounce dried shiitake mushrooms, rinsed
- 1/4 cup soy sauce
- 2 tablespoons dry sherry
- 1 teaspoon sugar
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon white pepper
- 1 (12-ounce) pork tenderloin, trimmed, halved horizontally, and sliced thin against grain
- 2 teaspoons cornstarch
- 2 tablespoons plus 2 teaspoons vegetable oil
- 2 eggs, beaten
- 6 scallions, white and green parts separated and sliced thin on bias
- 1 (8-ounce) can bamboo shoots, rinsed and sliced into matchsticks
- 3 cups thinly sliced green cabbage
- 1/4 cup hoisin sauce
Roasted Rutabaga with Brown Butter
By lorik
Heat the oven to 450°F. Peel the rutabaga with a vegetable peeler and cut into 1/2-inch to 3/4-inch cubes
- 1 large rutabaga, about 1 1/2 pounds
- 4 tablespoons unsalted butter
- Flaky salt and freshly ground black pepper
- Juice of 1/2 lemon
- 2 tablespoons finely chopped parsley
Herb Spaetzle
By lorik
Ann Burrell Bring a large pot of well salted water to a boil over medium heat
- 1 1/2 cups all-purpose flour
- Kosher salt
- 2 eggs
- 1/2 cup milk
- 1/2 cup mixed chopped herbs (parsley, chives, marjoram, oregano or dill are great)
- Extra-virgin olive oil