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Recipes
Butternut Squash in Fresh Green Curry
By lorik
Trim off stem and blossom end of butternut squash
- 1 small butternut squash, about 1 1/2 pounds (see Recipe Notes)
- 2 tablespoons coarsely chopped shallot or onion
- 1 tablespoon coarsely chopped garlic
- 1 teaspoon coarsely chopped, peeled fresh ginger root
- 2 fresh green jalapeños, or 1 fresh green serrano chile (see Recipe Notes)
- 3/4 cup coarsely chopped cilantro leaves and stems, divided
- 1 (14-ounce) can unsweetened coconut milk (about 1 3/4 cups), divided
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1/4 cup fresh basil leaves
French Onion Soup
By lorik
Recipe courtesy of Anne Burrell Coat a large deep pot with olive oil
- Extra-virgin olive oil
- 8 large onions, thinly sliced from stem to root end
- Kosher salt
- 6 ounces dry sherry
- 4 bay leaves
- 1 bundle thyme
- 2 quarts chicken stock
- 12 thin slices baguette
- 1/2 pound Gruyere, grated
- 1/2 bunch chopped chives
Poutine-Style Twice-Baked Potatoes
By lorik
MAKE THE GRAVY In a small saucepan, melt the butter
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups chicken stock or low-sodium broth
- 1 tablespoon veal demiglace (optional)
- 1/2 teaspoon finely chopped sage
- 1/2 teaspoon finely chopped thyme
- 1 tablespoon fresh lemon juice
- 1 tablespoon heavy cream
- Kosher salt
- Freshly ground pepper
- 6 baked potatoes (about 1/2 pound each)
- 6 tablespoons unsalted butter, cubed and chilled
- 1 cup milk, warmed
- 1/2 cup sour cream
- 3 ounces freshly grated Parmigiano-Reggiano cheese (1 cup)
- 1 tablespoon Dijon mustard
- Pinch of cayenne pepper
- 1/3 cup chopped chives
- Kosher salt
- Freshly ground pepper
- Vegetable oil, for frying
- 6 ounces thick-sliced bacon, cut crosswise 1/2 inch thick
- 1 cup shredded mozzarella cheese
- Sour cream, thinly sliced scallions, parsley leaves and celery leaves, for garnish
Rosemary, Mushroom and Salami Pizza with Garlic Béchamel Sauce
By lorik
For Bechamel: Heat one cup of milk and the butter over a low heat until the butter is just melting
- For Garlic Bechamel:
- 3 cups of milk
- 1 1/2 sticks of butter, cut into small chunks
- 3 1/2 tablespoons of flour
- 1 tablespoon crushed garlic
- For Pizza:
- pre-made pizza dough or Naan
- 1/2 cup of garlic béchamel sauce
- Finely chopped mushrooms of your choice. I used about 12 mixed mushrooms including Shiitake, Oyster, Chanterelle, Bunapi and Royal Trumpet.
- Five slices of large diameter salami
- 1 sprig of rosemary
- A small sprinkle of mozzarella cheese
- Sprinkle of coarse black pepper and coarse sea salt
- Sprinkle of coarse shredded aged parmesan cheese for garnish
Easter Pie
By lorik
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo sheets or frozen, thawed
- 3/4 stick (3 ounces) unsalted butter, melted
Biscuit Bowls for Soups and Stews
By lorik
Preheat the oven to 450 degrees
- 2 1/4 cups biscuit mix
- 2/3 cup milk
- 1/2 teaspoon ground red pepper
Open Faced Pot Rost Sandwich with Gravy Dip
By lorik
Combine onions, carrots, broth, Worcestershire, Dijon, thyme, tomato paste, and bay leaf in a 4 to 6 quart slow coo...
- For the pot roast:
- 2 onions, diced
- 2 carrots, chopped
- 1/2 cup low sodium chicken broth
- 1/4 cup Worcestershire sauce
- 1/4 cup Dijon mustard
- 2 Tbsp dried thyme
- 2 Tbsp tomato paste
- 1 dried bay leaf
- 1 boneless chuck pot roast 3 1/3 to 4 lbs, trimmed and cut in half
- Salt and pepper
- For the sandwiches:
- 1 cup mayonnaise
- 2 Tbsp prepared horseradish
- 8 slices Texas toast, toasted
- 8 slices Swiss cheese
Moroccan Carrots with Aleppo Pepper and Mint
By lorik
Place the carrots in a 10-inch, deep-sided skillet and pour in 1 1⁄2 cups water
- 1 1⁄2 lb. small Thumbelina carrots, or large carrots cut crosswise into 1 1⁄2-inch lengths
- 1 tsp. kosher salt, plus more
- 1 clove garlic, minced
- 1 ⁄4 cup olive oil
- 2 tbsp. fresh lemon juice
- 2 tbsp. roughly chopped mint
- 1 tsp. Aleppo pepper
- 1 tsp. ground cumin
- 1 tsp. sugar
Smoked Beef Short Ribs with Red Wine Braise
By lorik
Preheat smoker to 225 degrees with fruit wood
- Ingredients:
- 3-4 3-4 3-4 lbs short ribs
- 1/4 1/4 1/4 cup extra virgin olive oil
- 1/2 1/2 1/2 cup rub your favorite beef rub, or the one below
- For the Rub (you won't use all of this):
- 1/2 1/2 1/2 cup kosher salt
- 1/2 1/2 1/2 cup coarse black pepper
- For the Spritz
- 1/3 1/3 1/3 cup beef broth
- 1/3 1/3 1/3 cup dry red wine
- 1/3 1/3 1/3 cup Worcestershire sauce
- For the Braising Liquid:
- 1 1 1 cup dry red wine
- 1 1 1 cup beef broth
- 1 1 1 tablespoon rub
- 2 2 2 tablespoons butter
Omelet Soufflé
By lorik
Preheat the broiler and position a rack in the center of the oven
- 3 large eggs, separated
- Pinch of sea salt
- 1 1/2 tablespoons unsalted butter
- 1/2 cup shredded Gruyère cheese