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Recipes
French Onion Cups
By lorik
Preheat the oven to 375°F
- 1 tablespoon olive oil
- 1 tablespoon butter
- 2 sweet onions, sliced
- Salt and freshly ground black pepper
- 1 tablespoon fresh thyme, chopped
- 1/2 cup beef broth
- 3 tablespoons heavy cream
- 1 package store-bought puff-pastry dough
- 12 tablespoons Gruyère cheese, grated
Garlicky Spaghetti with Lemon and Pine Nuts for 2
By lorik
1. Combine 1 tablespoon garlic and oil in 8-inch nonstick skillet
- 1 tablespoon plus 1/4 teaspoon minced garlic
- 2 tablespoons extra-virgin olive oil
- 1/8 teaspoon red pepper flakes
- 8 ounces spaghetti
- Salt and pepper
- 1 teaspoon grated lemon zest plus 1 tablespoon juice
- 1/2 cup chopped fresh basil
- 1/2 ounce Parmesan, grated (1/4 cup), plus extra for serving
- 1/4 cup pine nuts, toasted
Sweet and Sour Chicken
By lorik
Use a Dutch oven that holds 6 quarts or more for this recipe
- Sauce:
- 1/2 cup pineapple juice
- 1/2 cup orange juice
- 1/2 cup distilled white vinegar
- 1/2 cup sugar
- 3 tablespoons ketchup
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon salt
- 1 tablespoon cornstarch
- Chicken:
- 1 pound boneless, skinless chicken breasts, trimmed and cut crosswise on slight bias into 1/2-inch-wide strips
- Salt and pepper
- 1 cup (5 ounces) all-purpose flour
- 1 cup (4 ounces) cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups water
- 3 tablespoons plus 2 quarts peanut or vegetable oil
- 2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
- 6 scallions, cut into 1-inch pieces
Pambazos with Potatoes and Chorizo
By lorik
Bring chiles and 1 cup water to a boil in a small saucepan over medium-high heat
- 4 dried guajillo chiles, seeds removed, torn into 1-inch pieces
- Kosher salt
- 2 medium russet potatoes, scrubbed
- Freshly ground black pepper
- 6 tablespoons vegetable oil, divided
- 1 4-ounce link fresh chorizo, casing removed
- 2 telera, bolillo, or large sub rolls
- 1/4 cup mayonnaise
- 2 cups shredded romaine lettuce
- 1/2 cup crumbled queso fresco; plus more for serving (optional)
- 1/3 cup crema or 1/4 sour cream mixed with 1 tablespoon water; plus more for serving (optional)
Pain de Campagne
By lorik
Levain (starter): 1. Prepare the levain (starter) at 12 to 24 hours ahead of making the dough
- Levain (starter) :
- 2 cups (500 mL) lukewarm water
- 2 ⅔ cups (400 g) bread flour
- 1 ¼ tsp (5 g) dry instant yeast
- 1 tsp (6 g) honey
- Bread "build" :
- 3 cups (450 g) bread flour
- ¼ cup (30 g) medium or dark rye flour
- 2 cups (500 mL) lukewarm water
- 2 Tbsp (30 mL) Levain
- Final Dough
- 2 cups (300 g) bread flour
- 1 Tbsp (15 g) sea salt
- ¾ cup (200 g) Levain
Grilled Short Ribs with Smoky Blackberry Barbecue Sauce
By lorik
Light a grill. In a large bowl, toss the blackberries with the pimentón
- 1 pound blackberries
- 2 teaspoons sweet pimentón de la Vera (sweet smoked paprika)
- 3 tablespoons vegetable oil, plus more for brushing
- 1 tablespoon minced garlic
- 1 medium onion, finely chopped, plus 1/4 cup minced
- 1/4 cup tomato paste
- 1 cup apple cider vinegar
- 1 cup packed light brown sugar
- 1/4 cup soy sauce
- 3 tablespoons seeded and minced chipotles in adobo sauce
- 2 tablespoons Dijon mustard
- 1 teaspoon ground cumin
- Kosher salt
- Pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons finely chopped oregano, plus more for garnish
- 4 1/2 pounds flanken-cut beef short ribs (1/3-inch thick)
- Thinly sliced radishes, for garnish
Classic Tiramisu with Chocolate
By lorik
Make the zabaglione: Whisk the egg yolks with 1/4 cup sugar in a medium heatproof bowl set over a saucepan of simme...
- 3 large egg yolks
- 1/2 cup sugar
- 1/2 cup plus 1/3 cup dry Marsala wine
- 1 8-ounce container mascarpone cheese (about 1 cup), at room temperature
- 3/4 cup cold heavy cream
- 1 teaspoon instant espresso powder
- 1/2 cup boiling water
- 1 7-ounce package crisp ladyfingers (savoiardi)
- 2 ounces bittersweet chocolate, finely chopped
- Cocoa powder, for dusting
Baked Ziti with Pesto
By lorik
Heat the oven to 350°. Oil an 8-by-8-inch baking dish
- 1/2 pound ziti
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes in thick puree
- 1/4 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon fresh-ground black pepper
- 1 cup ricotta cheese
- 1 1/2 cups grated, packaged mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/4 cup store-bought or homemade pesto
Fusilli with Ricotta and Spinach
By lorik
We like fusilli for this recipe since its corkscrew shape does a nice job of trapping the sauce, but penne and camp...
- 11 ounces (1 1/3 cups) whole-milk ricotta cheese
- 3 tablespoons extra-virgin olive oil
- Salt and pepper
- 1 pound fusilli
- 1 pound (16 cups) baby spinach, chopped coarse
- 4 garlic cloves, minced
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon cayenne pepper
- 1/4 cup heavy cream
- 1 teaspoon grated lemon zest plus 2 teaspoons juice
- 1 ounce Parmesan cheese, grated (1/2 cup), plus extra for serving
Slice and Bake Cheddar Crackers
By lorik
Mix 1 cup flour, 1 stick softened salted butter, ½ teaspoon salt and 1 cup shredded sharp yellow cheddar in a medi...
- Easy Retro Recipe