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Recipes
Sticky Lemon Rolls with Lemon Cream Cheese Glaze
By lorik
Make the dough: In the bowl of a stand mixer, sprinkle the yeast over the warmed milk and let it sit for a few minu...
- For the dough:
- 2 1/2 2 1/2 1/4 to 100°F, envelope or 1/4 ounce) active yeast 3/4 cup milk, warmed to about 100°F, warm but not hot on the inside of your wrist
- 1/2 1/2 1/2 cup (1 stick) unsalted butter, softened at room temperature for an hour
- 2 2 2 large eggs
- 1/4 1/4 1/4 cup white sugar
- 2 2 2 teaspoons vanilla extract
- 1 1 1 lemon, zested
- 4 1/2 4 1/2 1/2 cups all-purpose flour
- 1/2 1/2 1/2 teaspoon salt
- 1/4 1/4 1/4 teaspoon nutmeg
- For the sticky lemon filling:
- 1 1 1 cup sugar
- 1 1 1 lemon, zested
- 4 4 4 tablespoons (1/2 stick) unsalted butter, very soft
- 1/4 1/4 1/4 teaspoon powdered ginger
- 1/8 1/8 1/8 teaspoon freshly-ground nutmeg
- 1/4 1/4 2 cup lemon juice, from 2 lemons
- For the lemon cream cheese glaze:
- 1 1 1 lemon, zested and juiced
- 4 4 4 ounces cream cheese, softened
- 1 1 1 cup powdered sugar
Barbecue Basting Sauce
By lorik
Melt 1/2 cup butter or margarine in a 2 quart pan over medium heat; add 1 large clove of garlic, minced, and 1/4 cu...
- This sauce works on beef, ribs or chicken
Potato and Onion Pizza with Rosemary and Goat Cheese
By lorik
Pizza recipes are always a crowd-pleaser, whether they’re served as an appetizer or a main dish
- 1 pound small red potatoes, sliced very thin
- 6 tablespoons extra-virgin olive oil
- 1/2 onion, red (small), sliced thin
- 1/2 teaspoon minced fresh rosemary
- 1 cup crumbled goat cheese
- Salt and pepper
- Flour for dusting
- 1 (1-pound) ball ready-made pizza dough
Pimento Cheese & Bacon Crostini
By lorik
In a mixer fitted with the paddle, combine the white and orange cheddar cheeses
- 2 1/2 cups shredded extra-sharp white cheddar cheese
- 2 1/2 cups shredded extra-sharp orange cheddar cheese
- One 7-ounce jar pimientos, drained and finely chopped
- 3/4 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Cayenne pepper
- 40 slices baguette, toasted
- 4 strips cooked bacon, crumbled
Chicken and Biscuits in a Pot
By lorik
Preheat the oven to 425°
- 6 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 1/2 pound shiitake mushrooms, stemmed and thinly sliced
- 1 large carrot, cut into 1/3-inch chunks
- 1/2 cup dry white wine
- 1 1/4 cups plus 1 tablespoon self-rising flour
- 2 1/2 cups low-sodium chicken broth
- Salt
- Freshly ground pepper
- 3 cups shredded rotisserie chicken
- 1/2 cup frozen baby peas
- 1 tablespoon chopped sage
- 1 tablespoon chopped thyme
- 1/2 cup plus 2 tablespoons whole milk
Brazilian Cheesy Bread
By lorik
Makes 12 large cheesy breads Preheat your oven to 375° F and lightly grease a 12 count muffin pan
- 1 egg
- 1/4 cup canola oil
- 2/3 cup whole milk
- 1/4 teaspoon salt
- 1 1/2 cups tapioca flour
- 3/4 cup (about 4 ounces) grated cheddar cheese
How to Make Soup in 30 minutes
By lorik
The Method: Once you've chosen your ingredients, here's how to turn them into soup: Heat 2 tablespoons of oil i...
- The Protein:
- 1 pound protein + 1 pound vegetables + 1 quart broth + 1 onion + 1 can tomatoes + a starch (potatoes, rice, pasta, beans) + herbs, spices, and/or flavorings.
- Just Add As Is:
- Ham: Cube or shred and add with the broth.
- Smoked and cured sausages of any kind: Slice and add with the broth.
- Fish fillets: Add with the broth and use a spatula to flake them as they cook.
- Peeled shrimp: If large, cut into bite-size pieces and drop into the soup the last few minutes of cooking.
- Bay scallops: Drop into the soup the last few minutes of cooking.
- Brown & Slice:
- Fresh sausages of any kind: Brown in the hot soup pot (no need to fully cook) before sautéing the onion. Slice and add with the broth.
- Simmer & Shred:
- Boneless, skinless chicken breasts: Cut into thirds crosswise, add with the broth, remove the last few minutes of cooking, shred with two forks, and return to the soup.
- Boneless, skinless chicken thighs: Add with the broth, remove the last few minutes of cooking, shred with two forks, and return to the soup.
- Pork tenderloin: Cut crosswise into 2- to 3-inch chunks, add with the broth, remove the last few minutes of cooking, shred with two forks, and return to the soup.
- The Vegetables:
- Do certain vegetables go with certain meats? Some combinations are a natural—sausage with cabbage and potatoes or chicken with carrots and peas—but there’s not a bad match between any of these suggested soup vegetables and meats, poultry, or fish.
- Common Soup Vegetables:
- Asparagus: Snap off tough ends and cut into 1-inch lengths (halve thick asparagus spears lengthwise).
- Broccoli or cauliflower: Cut into small florets. For broccoli stalks, remove the tough outer peel and slice 1/4-inch-thick. Or, buy packaged florets.
- Brussels sprouts: Trim root end and halve lengthwise.
- Turnips, rutabagas, and all winter squash: Peel and cut into bite-size chunks (seed winter squash).
- Cabbage: Halve, core, and thinly slice.
- Carrots or celery: Cut into medium dice (peel carrots).
- Green beans: Trim ends and snap into bite-size pieces.
- Green peas, frozen: No prep.
- Beet, turnip, collard, and mustard greens, Swiss chard, kale, and large spinach: Stem, wash, and coarsely chop (or buy bagged prepared greens).
- Bok choy: Thinly slice crisp edible stem; coarsely chop leaves.
- Broccoli rabe: Peel stems, if tough, then coarsely chop leaves and stems.
- Curly endive and escarole: Trim root end, wash, and coarsely chop.
- Baby spinach: No prep (just make sure they’re clean).
- Bell peppers: Cut into small dice.
- Fennel: Trim the fronds and stalks and reserve fronds. Halve, core, and cut into small dice.
- Leeks: Trim off the tough dark green tops and discard. Quarter lengthwise, then cut crosswise into 1/2-inch-thick slices. Wash thoroughly.
- Mushrooms, domestic white and baby bella: Trim stem ends, rinse, and slice.
- Yellow squash and zucchini: Trim and cut into small dice
- The Starch:
- 1 pound potatoes, any kind, diced
- 2 cans (16 ounces each) beans or hominy, drained
- 2 cups fresh or frozen corn
- 1 1/2 cups wide or extra-wide egg noodles or 3/4 cup bite-size pasta
- 1/3 cup long-grain white rice
- The Flavorings:
- Dried Herbs, Woody Herbs, and Spices:
- 1 tablespoon curry powder or garam masala
- 2 teaspoons minced fresh rosemary, thyme, or chopped fennel seeds
- 1 teaspoon dried thyme, basil, or tarragon, or ground cumin or coriander
- 1/2 teaspoon dried oregano or caraway seeds
- 1/4 teaspoon hot red pepper flakes
- Fresh Herbs and Flavorings:
- 1/4 cup chopped fresh basil
- 2 tablespoons chopped fresh parsley, cilantro, or mint or lemon or lime juice
- 1 tablespoon chopped fresh dill or tarragon
- 1 teaspoon finely grated lemon zest
Brown Butter–Fried Onion Rings
By lorik
Place buttermilk in a medium bowl
- 1 cup buttermilk
- 1 cup all-purpose flour
- Kosher salt, freshly ground pepper
- 1 large red onion, sliced into 1/4-inch-thick rings
- 8 tablespoons (1 stick) unsalted butter
Spicy Herb Salt
By lorik
In a food processor or blender, pulse the herbs and garlic until chopped
- 1 cup rosemary leaves (1 1/2 ounces)
- 1 cup thyme leaves and tender stems (1 1/2 ounces)
- 2 large garlic cloves, thinly sliced
- 1/2 cup coarse sea salt
- 1 teaspoon crushed red pepper
Beef Tartar
By lorik
Mix all ingredients in a mixing bowl, adding the beef last, until well incorporated
- 2 ounces ketchup
- 1 ounce olive oil
- 3 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1 tsp fresh parsley, chopped
- 1 tsp fresh shallot, chopped
- 1 tsp fresh capers, chopped
- 1 tsp Tabasco sauce
- Salt and pepper to taste
- 1 pound beef tenderloin, finely diced