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Recipes
Shallot Tarte Tartin
By lorik
To make the onion jam: heat a large saucepan over medium heat
- For onion jam:
- 1 sheet good quality puff pastry
- 30 ml olive oil
- approx. 28 shallots
- 1 tbsp sugar
- 2 tbsp butter
- 25 ml red wine vinegar
- a glug of olive oil
- 1 garlic clove, finely chopped
- 2 tbsp unsalted butter, coarsely chopped
- 2 red (Spanish) onions, very thinly sliced
- a handful of thyme leaves
- 1 tbsp sugar
- 1/8 cup (30ml) balsamic vinegar
Chef John's Ranch Dressing
By lorik
Combine mayonnaise, sour cream, and buttermilk in a large bowl
- 1 1/3 cups mayonnaise
- 1/3 cup sour cream
- 1/3 cup buttermilk
- 1 tablespoon minced fresh Italian parsley
- 2 teaspoons sliced fresh chives
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon dried tarragon
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- 1 pinch salt
- 2 drops Worcestershire sauce
Scallion Pancakes with Soy Dipping Sauce
By lorik
Whisk together soy sauce, lemon juice, chili garlic sauce, and sesame oil for the dipping sauce; set aside
- 3 Tbsp. low-sodium soy sauce
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. chili garlic sauce
- 1/4 tsp. toasted sesame oil
- 2 eggs
- 3/4 cup water
- 1/2 cup all-purpose flour
- 1/2 cup sliced scallions
- 1/2 cup fresh mung bean sprouts
- 2 tsp. vegetable oil
Prosperity Sandwiches
By lorik
Melt 1 tablespoon butter in large saucepan over medium-high heat
- 5 tablespoons unsalted butter
- 8 ounces white mushrooms, trimmed and sliced thin
- 1 shallot, minced
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons) all-purpose flour
- 2 cups whole milk
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon pepper
- 4 (3/4-inch-thick) slices rustic white bread
- 8 ounces thinly sliced roast turkey
- 8 ounces thinly sliced deli ham
- 2 tomatoes, cored, cut into 8 (1/4-inch-thick) slices, and patted dry
Mini Creamed Corn Muffins with Cheddar and Jalapeno
By lorik
Preheat oven to 425°. Coat mini muffin pans with nonstick spray
- 1/2 cup each all-purpose flour and yellow cornmeal
- 1 Tbsp. sugar
- 1/2 tsp. each baking powder and kosher salt
- 1/4 tsp. baking soda
- 1/2 cup each sour cream, canned cream style corn, and shredded sharp white Cheddar
- 3 Tbsp. seeded and minced jalapeño
- 2 Tbsp. vegetable oil
- 1 egg, beaten
Korean Pulled Pork Tostadas
By lorik
Mince scallions, garlic, and ginger in a food processor
- MINCE:
- 1 bunch scallions, trimmed and chopped
- 1 bulb garlic, peeled
- 1 piece ginger (6×1-inch), chopped
- WHISK:
- 1/2 cup low-sodium soy sauce
- 1/4 cup Korean chili paste
- 3 Tbsp. rice vinegar
- 2 Tbsp. light brown sugar
- TRIM:
- 1 boneless pork shoulder roast (4 lb.)
- 1/4 cup water
- 16 purchased corn tostada shells (5-inch)
Beet Carpaccio with Burrata
By lorik
Preheat the oven to 425 degrees F
- 2 medium beets, trimmed
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 8-ounce ball burrata cheese
- 1 tablespoon fresh orange juice
- 1 tablespoon champagne vinegar or
- white wine vinegar
- 1/2 small shallot, minced
- Freshly ground pepper
- 4 1/2-inch-thick slices crusty bread
- 1 tablespoon chopped fresh chives
- 2 tablespoons roughly chopped pistachios
Chicago-Style Hot Dog Relish
By lorik
Fit a food processor with a chopping blade and put the onion, pickles, tomatoes, and sport peppers in the bowl
- 1/2 large onion, quartered
- 3 dill pickle spears, quartered
- 2 plum tomatoes quartered and seeded
- 8 sport peppers, stemmed (or 8 pepperoncinis, stemmed)
- 3/4 cup sweet pickle relish
- 3 Tbsp yellow mustard
- 1/2 tsp celery salt
- Hot dogs, for serving
How To Make a Quick Bowl of Polenta in the Microwave
By lorik
1. Mix the water, cornmeal, salt, and olive oil, if using
- 1 cup water
- 1/4 cup coarse ground cornmeal
- 1 teaspoon olive oil, optional
- milk, optional
PHILADELPHIA Cheesecake Parfaits
By lorik
BEAT cream cheese, sugar, milk, lemon zest and juice in medium bowl with mixer until blended
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/4 cup sugar
- 2 Tbsp. milk
- 1 tsp. zest and 1 Tbsp. juice from 1 lemon
- 1-1/2 cups thawed COOL WHIP Whipped Topping
- 15 square shortbread cookies, crushed
- 4 cups strawberries, quartered
- 1 cup blueberries