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Recipes
Roasted Red Pepper Harissa
By lorik
Cook garlic and oil in a small saucepan over medium until garlic is tender, 10–15 minutes
- 4 garlic cloves
- 1/2 cup olive oil
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon black peppercorns
- 6 roasted red peppers from a jar, seeds removed
- 1 fresh red chile (such as cayenne or Fresno), halved, seeds removed
- 1 tablespoon red wine vinegar
- 1/2 teaspoon sugar
- Kosher salt
Pecan-Raisin Sticky Buns
By lorik
Preheat the oven to 350 degrees F
- 4 tablespoons unsalted butter, room temperature, plus more for greasing
- 1/2 cup packed dark brown sugar, divided
- 1 tablespoon corn syrup
- Kosher salt
- 1/2 cup chopped pecans
- One 15-ounce ball pizza dough
- 2 tablespoon unsalted butter, melted
- 1 teaspoon ground cinnamon
- 1 cup raisins
Pumpkin Pie in a Mug
By lorik
Place the butter in a microwave-safe mug that holds at least 10 ounces, and microwave on LOW until melted
- 1 teaspoon unsalted butter
- 14 grams gingersnaps (2 small cookies), crushed into 2 tablespoons of crumbs
- 1/3 cup pumpkin puree
- 1 large egg
- 1 tablespoon milk or cream
- 2 tablespoons brown sugar
- 1 teaspoon pumpkin pie spice
Individual Brunch Casseroles Recipe
By lorik
In a large skillet, saute the potatoes, onion, celery and green pepper in 2 tablespoons oil until vegetables are cr...
- 3 cups shredded uncooked potatoes
- 3/4 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced green pepper
- 2 to 4 tablespoons canola oil
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 pound sliced bacon, cooked and crumbled
- 1 can (4 ounces) mushroom stems and pieces, drained
Potato and Sausage Breakfast Casserole Popover
By lorik
This recipe requires careful timing
- 2 large eggs
- 1 cup whole milk
- Salt
- 1 cup all-purpose flour
- 1 tablespoon unsalted butter, melted
- 2 scallions, chopped
- 3/4 pound Yukon Gold potatoes (about 2), peeled and cut into 1/4-inch dice
- 1 (12-ounce) package bulk sausage meat
- 2 tablespoons vegetable oil
- 1/2 cup grated Parmesan cheese
Green Lasagne
By lorik
Lasagne Verdi alla Bolognese is one of those timeless classic dishes that every cook should know how to prepare
- Bechamel:
- 1 1 1 recipe Bechamel Sauce
- 1 1 1 recipe ragù sauce
- 1 1 1 recipe spinach pasta
- 1 1 1 cup grated Parmigiano Reggiano cheese
- 1/2 1/2 1/2 cup (1 stick) unsalted butter
- 1/2 1/2 1/2 cup King Arthur™ Unbleached, All-Purpose Flour
- 4 4 4 cups hot milk
- to sea salt to taste
- to white pepper to taste
- Ragu:
- 1/4 1/4 1/4 pound pancetta
- 1 1 1 small red onion, peeled and quartered
- 1 1 1 medium carrot, peeled and quartered
- 1 1 1 medium rib celery, quartered
- 2 2 2 tablespoons Extra-Virgin Olive Oil
- 1/2 1/2 1/2 pound skirt steak or chuck blade steak, coarsely ground
- 1/2 1/2 1/2 pound boneless veal shoulder, coarsely ground
- 1/2 1/2 1/2 pound boneless pork loin, coarsely ground
- 1/2 to 1 1/2 to 1 1 teaspoon fine sea salt
- 1/4 1/4 1/4 teaspoon ground black pepper
- Pinch Pinch ground nutmeg (optional)
- 1 1 1 tablespoon tomato paste
- 1/2 1/2 1/2 cup dry red wine
- 1/2 1/2 1/2 cup milk or cream
- Mince the pancetta, onion, carrot, and celery together and set aside.
- to to keep the mixture from sticking while it cooks. The milk also lends richness and creaminess to the sauce.
- The sauce should have a thick consistency.
- Spinach Pasta:
- 3 3 3 large eggs
- 2 2 2 tablespoons cooked and squeezed dry spinach
- 2 3/4 2 3/4 3/4 cups King Arthur™ Unbleached, All-Purpose Flour
- 1/8 1/8 1/8 teaspoon salt
- Cut the dough in thirds and work with one piece at a time, leaving the rest covered. Thin the dough in a pasta machine or manually with a rolling pin. It should be thin enough so that you can see the shape of your hand through the dough
Meat and Ricotta Filling with Basil for Pasta
By lorik
This filling is especially delicious with beef, veal, or pork
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 pound ground beef, pork, or veal (singly or combined)
- 1 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 egg yolk
- 1/4 cup minced fresh basil leaves
- Ground black pepper and salt
Gochujang-Braised Chicken and Crispy Rice
By lorik
Mix onion, garlic, ginger, gochujang, soy sauce, sugar, mirin, sesame oil, and 1 tsp
- 1 small onion, finely chopped
- 8 garlic cloves, finely grated
- 1 2-inch piece ginger, peeled, finely grated
- 1/4 cup gochujang (Korean hot pepper paste)
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 1 teaspoon freshly ground black pepper, plus more
- 3 cups cooked short-grain rice
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 8 chicken drumsticks, patted dry
- Kosher salt
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 4 cups low-sodium chicken broth
- 6 scallions, white and pale-green parts only, cut into 1-inch pieces
Minestrone
By lorik
Method Step 1 Place the bacon, carrots, celery and potato in a large saucepan and stir to combine
- 3 bacon rashers, rind removed, roughly chopped
- 2 carrots, peeled, chopped
- 2 celery sticks, chopped
- 1 desiree potato, peeled, chopped
- 2 garlic cloves, crushed
- 1L (4 cups) Massel beef style liquid stock
- 400g can chopped tomatoes
- 400g can red kidney beans, rinsed, drained
- 80g (1 cup) small shell pasta
- 1/3 cup chopped fresh continental parsley
Pistachio Lamb Burger with Tzatziki
By lorik
For Burgers: 1. Finely grind pistachios in food processor
- Pistachio Lamb Burgers:
- 3/4 cup pistachios, shelled
- 1 pound ground lamb
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Tzatziki:
- 1 cup plain Greek yogurt (full fat)
- 1 clove garlic, finely minced
- 1/2 small seedless cucumber, peeled and coarsely grated
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt