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Recipes
Fig, Blue Cheese and Prosciutto Flatbreads
By lorik
Preheat oven 400F. Place bread on a baking sheet
- 2 2 2 pieces naan bread or flatbread
- 6 6 slices 6 thin slices prosciutto, halved
- 6 6 6 oz. blue cheese*
- 3/4 3/4 3/4 c. fig jam
- 2 2 2 tbsp fresh thyme leaves
Bacon, Fennel and Apple Chutney
By lorik
Chutney is a favorite British condiment for everything from cheese to roasts
- 1/2 pound applewood smoked bacon, cut into 1/2-inch dice
- 1/2 medium onion, cut into 1/2-inch dice
- 1 medium fennel bulb—halved, cored and cut into 1/2-inch dice—plus 1 tablespoon chopped fennel fronds
- 2 thyme sprigs
- 2 garlic cloves, minced
- 1 Granny Smith apple—peeled, cored and cut into 1/2-inch dice
- 1 teaspoon ground fennel seeds
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 30 baguette slices, brushed with olive oil and toasted
Classic Chinese Sesame Noodles
By lorik
Bring 2 quarts of water to a boil in a 4-quart pot
- 8 oz. fresh Chinese lo-mein-style egg noodles
- 1-1/2 Tbs. Asian sesame oil
- 5 Tbs. Chinese Chicken Broth or lower-salt chicken broth
- 3-1/2 Tbs. well mixed Chinese sesame paste
- 2 Tbs. thinly sliced scallion greens
- 2 Tbs. dark soy sauce
- 2 Tbs. granulated sugar
- 1 Tbs. white rice vinegar
- 1 Tbs. Hot Pepper Oil; more to taste
- Freshly ground white pepper
- 1/4 cup fresh cilantro leaves
Lokshen Kugel (Savory Noodle Kugel)
By lorik
Heat oven to 350°. Whisk sour cream, cottage cheese, 6 tbsp
- 1 1⁄2 cups (12 oz.) sour cream
- 1 1⁄4 cups (12 oz.) cottage cheese
- 8 tbsp. unsalted butter, melted
- 4 eggs, lightly beaten
- Kosher salt, to taste
- 8 oz. wide egg noodles
- Ground black pepper, to taste
- 4 cloves garlic, minced
- 1 large yellow onion, minced
Creamy Carbonara Orzo Risotto
By lorik
Heat a Dutch oven or large, heavy-bottomed pot over medium heat until hot, about 3 minutes
- Serves 4
- 1 (4-ounce) piece of pancetta, diced into 1/2-inch pieces
- 1/2 medium yellow onion, finely chopped
- 1 teaspoon finely chopped fresh thyme leaves
- 1 3/4 cups orzo pasta (about 11 ounces)
- 2 1/2 cups water, plus more as needed
- 1 1/2 cups milk (not nonfat)
- 3/4 teaspoon fine salt, plus more for seasoning
- 1/4 cup finely chopped fresh Italian parsley
- 2 tablespoons grated Parmesan cheese
Fresh Herb Platter (Sabzi Khordan)
By lorik
Drain the feta and place it in a medium bowl
- 8 ounces feta cheese
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon caraway seeds
- 1/3 cup extra-virgin olive oil
- Coarse salt, such as Maldon salt, fleur de sel, or kosher salt
- 2 bunches whole fresh herbs, in any combination: spearmint, basil, cilantro, flat-leaf parsley, tarragon, dill, chives, marjoram
- 1 bunch scallions, quartered crosswise, roots removed
- 2 cups walnuts (see note below)
- 6 radishes, trimmed and quartered
- Lavash or other flatbread, to serve
Bacon-Shallot Gravy
By lorik
In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1/4 pound thick-cut bacon, finely chopped
- 1 cup minced shallots (2 large)
- 1 large thyme sprig
- Kosher salt
- 1/3 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups turkey or chicken stock
- 1/4 teaspoon sweet paprika
- 2 tablespoons unsalted butter
- Pepper
Buttered Corn and Noodles
By lorik
1. Cut the corn off of the cob, then milk the cobs as well
- 8 ounces egg noodles
- 4 cobs of corn
- 4 strips of bacon
- 4 scallions
- 4 tablespoons butter
- 6 basil leaves
- a pinch of fresh marjoram
- zest from 1 lemon
- salt and pepper
Wonder Sauce
By lorik
My inspiration was tare—a Japanese term for an all-purpose dipping sauce used for yakitori, noodles, sushi, even ...
- 1 quart plus 2 tablespoons cold water
- 1 3/4 ounces kombu
- 3/8 ounce dried shiitake mushrooms, rinsed
- 3/8 ounce dried porcini mushrooms, rinsed
- 3/4 ounce bonito flakes
- 1/2 cup corn syrup
- 1/2 cup sake
- 1/4 cup soy sauce
- 3 tablespoons rice vinegar
- 5 1/2 teaspoons cornstarch
Chicken Croquettes
By lorik
In a large skillet, melt the butter in the olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 2 cups minced roasted chicken
- 1/2 cup finely chopped Serrano ham or prosciutto (2 ounces)
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground pepper
- 1/4 cup all-purpose flour, plus more for dredging
- 3/4 cup plus 2 tablespoons whole milk
- 2 large eggs
- 1 cup fine, dry bread crumbs
- Vegetable oil, for frying
- Lemon wedges, for serving