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Recipes
Persian Chicken with Pomegranate and Walnuts
By lorik
Mix the sugar, cinnamon, turmeric, nutmeg, allspice, 1 tsp
- 1-1/2 Tbs. granulated sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground turmeric
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. ground allspice
- Kosher salt and freshly ground black pepper
- 2-1/2 lb. boneless skinless chicken thighs, halved
- 2 oz. (4 Tbs.) unsalted butter
- 2 large yellow onions, thinly sliced (about 4 cups)
- 2 cups toasted walnut pieces, very finely chopped or ground
- 1/4 cup pomegranate molasses
- Fresh pomegranate seeds for garnish
One-Pot Meatballs & Pasta Os
By lorik
Divide the sausage into 32 (1/2-ounce) portions and roll each one into a tablespoon-sized meatball
- 1 pound uncooked mild Italian sausage, casings removed
- 3 tablespoons unsalted butter, divided
- 1/2 cup finely chopped onion
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 clove garlic, minced
- 1 tablespoon tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 to 3 cups water or low-sodium chicken broth
- 1 tablespoon apple cider vinegar
- 2 teaspoons granulated sugar
- 1 teaspoon dried oregano
- 8 ounces dry O-shaped pasta (2 cups), also known as anelli or anelletti
- For serving: Parmesan cheese, red pepper flakes
Fluffy Olive Oil Scrambled Eggs
By lorik
So simple and easy, following this recipe creates the perfect fluffy scrambled eggs
- 2 tablespoons extra-virgin olive oil
- 8 large eggs
- Kosher salt and ground black pepper
German Potato Salad
By lorik
Simmer 1 1/2 pounds diced red potatoes in salted water until tender; drain
- Variation:
- 1 1/2 pounds red potatoes, diced
- 4 slices of bacon, cooked and chopped
- 1 bunch of scallions, chopped
- 1/4 cup water
- 2 Tbsp white wine vinegar
- 2 tsp each dijon mustard and sugar
- 1/4 cup chopped parsley
- 1/4 cup chopped cornichons
- 1/4 cup sugar
- 1 Tbsp flour
- 2 tsp salt
- 1/4 tsp pepper
- 1/4 cup vinegar
- 2/3 cup water
- 4 slices bacon, diced and browned
- 1/4 cup bacon drippings
- 4 cups cold, cooked, cubed potatoes
- 1 hard boiled egg
- 2 Tbsp chopped onion
- fresh parsley
Strip Steak with Lemony Yogurt and Radishes
By lorik
Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly)
- 2 1-inch-thick boneless New York strip steaks (about 10 ounces each)
- 2 tablespoons olive oil, plus more for drizzling
- Kosher salt
- 3 tablespoons unsalted butter
- 4 sprigs thyme
- 2 garlic cloves, crushed
- 6 cardamom pods, lightly crushed
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon plus 1 tablespoon fresh lemon juice
- 1 1/2 cups plain whole-milk Greek yogurt
- 8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced
- 1 cup (packed) parsley leaves with tender stems
- Crushed red pepper flakes and flaky sea salt (for serving)
Tennesse Pulled Pork Sandwiches
By lorik
The roast must be seasoned at least 18 hours before cooking
- Pork:
- 1 (5- to 6-pound) bone-in pork butt roast, trimmed
- Kosher salt
- 2 cups wood chips
- 1 (13 by 9-inch) disposable aluminum roasting pan
- Barbecue Sauce:
- 1 cup ketchup
- 1/4 cup cider vinegar
- 1/4 cup water
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon granulated garlic
- 1 teaspoon pepper
- Other:
- 1 recipe Hoecakes
- Dill pickle chips
- Coleslaw
- For Hoecakes:
- 3 cups (15 ounces) white cornmeal
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 2 cups buttermilk
- 2 large eggs
- 2 tablespoons bacon fat or vegetable oil
Roasted Garlic Clove Chicken
By lorik
Preheat the oven to 350 degrees F
- 8 chicken thighs
- Kosher salt and freshly ground black pepper
- 1 head garlic, separated into whole cloves, papery skin removed (about 20 cloves)
- 3 tablespoons olive oil
- 1 tablespoon butter
- 2 teaspoons herbes de Provence
- 1 teaspoon flour
- 1/4 cup chicken stock
- 1/2 lemon, juiced
- Bread, for serving
Carrot Layer Cake
By lorik
Shred the carrots on the large holes of a box grater or in a food processor fitted with the shredding disk
- Cake:
- 1 3/4 cups (8 3/4 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 1/4 cups (8 3/4 ounces) light brown sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 2/3 cups shredded carrots (4 carrots)
- 2/3 cups dried currants
- Frosting:
- 16 tablespoons unsalted butter, softened
- 3 cups (12 ounces) confectioners' sugar
- 1/3 cup buttermilk powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 12 ounces cream cheese, chilled and cut into 12 equal pieces
- 2 cups (8 ounces) pecans, toasted and chopped coarse
Jacques Pépin's Rustic Leek and Potato Soup
By lorik
Heat the oil and butter in a large saucepan
- 1 tablespoon peanut or vegetable oil
- 2 tablespoons unsalted butter
- 1 large leek, damaged outer leaves discarded, split, washed, and finely minced (3 cups)
- 1 pound Yukon Gold potatoes, peeled and held in cold water
- 4 cups (1 quart) homemade chicken stock or canned low-sodium chicken broth
- 1 cup water
- 1/2 teaspoon salt, or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh parsley or chervil
- 1/2 cup grated Gruyère cheese or a dollop of softened unsalted butter (optional)
Corn-Studded Corn Muffins with Honey Mascarpone
By lorik
Preheat the oven to 350° and line a 12-cup muffin tin with paper or foil liners
- 1 cup all-purpose flour
- 1 cup finely ground cornmeal
- 1/2 cup sugar
- 1 tablespoon baking powder
- Kosher salt
- 2 large eggs
- 1 cup buttermilk, at room temperature
- 1 stick unsalted butter, melted
- 1 cup fresh corn kernels (from about 1 1/2 ears)
- 1/2 cup mascarpone cheese
- 1 1/2 tablespoons honey