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Recipes
Cindy Mushet's Italian Jam Shortbread Tart (Fregolotta)
By lorik
Heat the oven to 350 °F
- 12 tablespoons (6 ounces) unsalted butter, softened
- 1/2 cup (3 1/2 ounces) sugar
- 1/4 teaspoon pure almond extract
- 1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
- 1/8 teaspoon salt
- 1/4 cup (2 ounces) not too sweet apricot jam (or other jam of your choice)
- 1/3 cup (1 ounce) sliced natural almonds
Crispy Falafel Pita with Yogurt Sauce
By lorik
Our favorite brand of canned chickpeas is Pastene
- 2 1/2 (8-inch) pita breads
- 1 (15-ounce) can chickpeas, rinsed
- 1/4 cup chopped fresh parsley
- 1 large egg
- 1 1/2 teaspoons ground cumin
- Salt and pepper
- 1 cup plain whole-milk yogurt
- 1 tablespoon lemon juice
- 2 vine-ripened tomatoes, chopped (1 cup)
- 1/2 cup vegetable oil
Rice Noodles with Crisp Tofu and Cabbage
By lorik
1. Place noodles in large bowl, cover with boiling water, and let sit until softened, about 15 minutes
- 8 ounces (1/4-inch-wide) rice noodles
- 14 ounces firm tofu, cut into 1-inch cubes
- 6 tablespoons fish sauce, plus extra for drizzling
- 1/4 cup lime juice (2 limes)
- 1/4 cup (1 3/4 ounces) packed brown sugar
- 6 tablespoons cornstarch
- 1/4 cup vegetable oil
- 3 cups (8 1/4 ounces) shredded green coleslaw mix
- 1/4 cup chopped fresh mint
- Sriracha sauce
Lechon Asado con Mojo (Cuban Grilled Pork with Mojo)
By lorik
Make the mojo: Combine the garlic, salt, pepper, and oregano in a food processor and pulse until finely chopped
- For the mojo:
- 50 50 50 peeled cloves garlic
- 5/8 5/8 1 oz. kosher salt (1-1/2 Tbs. Diamond Crystal or 1 Tbs. Morton)
- 1 1 1 Tbs. freshly cracked black pepper
- 1 1 1 Tbs. dried oregano
- 1/4 1/4 2 1 plus 2 Tbs. fresh orange juice (from 1 medium)
- 1/4 1/4 1 cup fresh lemon juice (from 1 large)
- 2 2 1 Tbs. fresh lime juice (from 1 small)
- For the pork:
- 1 1 6- to 8-lb. 8-lb. bone-in, skin-on pork shoulder
- 1 1 1 medium red onion, thinly sliced
- 2/3 2/3 2/3 cup olive oil
- 1/3 1/3 1-1/2 cup fresh lemon juice (from 1-1/2 lemons)
- 3 3 3 large lemons, cut into wedges
- Flaky sea salt, such as Maldon
ROASTED CHILE SALSA
By lorik
1. Preheat the broiler and place rack in top position
- 5 jalapeno peppers, halved and seeded
- 6 Roma tomatoes, halved horizontally
- 4 cloves garlic
- 2 dried ancho chile peppers, seeded and soaked in hot water for 10 minutes*
- 1 red bell pepper, seeded and quartered
- 1/2 red onion, roughly chopped
- 1 tablespoon olive oil
- Juice of 1 lime
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- Chopped fresh cilantro, parsley or scallions, to taste
Oven-Grilled London Broil
By lorik
1. Adjust oven rack to lowest position; position pizza stone, if using, on rack and heat oven to 500 degrees at lea...
- 1 1/2 - 2 pounds boneless shoulder steak, about 1 1/2 inches thick, patted dry
- Salt and ground black pepper
Peppered Herb-Yogurt Dressing
By lorik
In a bowl, whisk together the yogurt, black peppercorns, garlic and 2 tablespoons of water
- 1/2 cup plus 1 tablespoon plain whole-milk yogurt
- 1 teaspoon coarsely cracked black peppercorns
- 1/2 teaspoon very finely chopped garlic
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped mixed herbs, such as chives, dill and tarragon
- Kosher salt
Tennessee-Style Mustard Coleslaw
By lorik
Whisk together mayonnaise, mustard, vinegar, sugar, salt, pepper, and celery seeds in a bowl
- 1 ⁄2 cup mayonnaise
- 1 ⁄4 cup prepared yellow mustard
- 1 ⁄4 cup apple cider vinegar
- 1 ⁄4 cup sugar
- 2 tsp. kosher salt
- 2 tsp. ground black pepper
- 1 tsp. celery seeds
- 1 medium head cabbage, shredded
Cinnamon Hot Chocolate
By lorik
In a mug, add the cocoa powder, sugar, chocolate, salt, cinnamon, and nutmeg
- 2 tbsp. unsweetened cocoa powder
- 2 tbsp. sugar
- 1 tbsp. finely chopped milk chocolate or milk chocolate chips
- Pinch of salt
- Pinch of ground cinnamon
- Pinch of freshly grated nutmeg
- 1 cup whole milk
Confit Shallots
By lorik
Place red wine, port, granulated sugar, thyme and bay leaf in a saucepan
- 4 cups red wine
- 2 cups ruby port
- 1 cup granulated sugar
- 3 ounces fresh thyme leaves
- 1 bay leaf
- 6 large whole shallots, peeled