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Recipes
30 Minute Rolls
By lorik
Believe it or not these rolls only take 30 minutes to make
- 1 1
- C plus 2 Tbsp warm water
- 1/3 1/3
- C oil
- 2 2
- Tbsp yeast
- 1/4 1/4
- C sugar
- 1 1/2 1 1/2
- tsp salt
- 1 1
- egg
- 3 1/2 3 1/2
- C bread flour
Thai Rice Soup
By lorik
Tip: Don’t use freshly cooked rice, as the grains will turn mushy
- Fried Shallots:
- 8 8 8 ounces ground pork
- 3 3 to tablespoons fish sauce, divided, plus extra to serve
- 2 2 to tablespoons chili-garlic sauce, divided, plus extra to serve
- 1 3/4 1 3/4 3/4 teaspoons ground white pepper
- 3 3 3 tablespoons lard or refined coconut oil
- 5 5 5 large shallots, peeled, halved lengthwise and thinly sliced (2 cups)
- 8 8 8 garlic cloves, thinly sliced
- 3 3 to 6 grass stalks, trimmed to bottom 6 inches, dry outer leaves removed, smashed
- 2 2 2 tablespoons finely grated fresh ginger
- 2 1/2 2 1/2 1/2 quarts low-sodium chicken broth
- 4 4 4 cups cooked and chilled jasmine rice
- 1 1 1 cup chopped fresh cilantro
- 3 3 to 3 to juice (2 to 3 limes), plus lime wedges, to serve
- to shallots, to serve
- to or hard-cooked eggs, peeled and halved, to serve
- 1 1 1 cup grapeseed or other neutral oil
- 12 12 2 ounces shallots, thinly sliced (about 2 cups)
Chevre Pasta Sauce with Walnuts and Chive
By lorik
Makes enough sauce for 3/4 lb of pasta
- Kosher salt
- 4 ounces chevre
- 5 Tbsp extra virgin olive oil
- Red pepper flakes
- 3/4 cup walnuts, toasted and chopped
- 1/3 cup finely chopped fresh chives
Hash Brown, Tomato and Mozzarella Quiche
By lorik
Special equipment: a 9 1/2-inch deep-dish glass pie dish Preheat the oven to 450 degrees F
- 2 teaspoons plus 2 tablespoons extra-virgin olive oil
- One 16-ounce package frozen shredded hash browns, thawed, excess water squeezed out
- Kosher salt and freshly ground black pepper
- Cooking spray
- 6 large eggs, lightly beaten
- 3/4 cup half-and-half
- 1 1/2 cups red and yellow cherry tomatoes, halved
- 1/2 cup fresh basil leaves, roughly chopped
- 1/4 cup fresh chives, finely chopped
- 4 ounces part-skim mozzarella, shredded
Chocolate Tacos
By lorik
In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes
- 4 egg whites
- 3/4 cup superfine sugar
- 1 cup all-purpose flour
- Pinch salt
- 1/2 stick butter, melted
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 8 ounces dark semisweet chocolate chips, melted in a double boiler
- 1 pint salted caramel ice cream, slightly thawed
- 1/2 cup roasted pecans, chopped, for garnish
Baked Spring Rolls
By lorik
Preheat oven to 375°F. Lightly brush surface of a nonstick cookie sheet with sesame oil
- Filling:
- 3 Tbsp sesame oil, plus more for brushing
- 1 tsp minced garlic
- 2 tsp grated ginger
- 1/4 cup thinly sliced scallions
- 1 lb ground pork
- 3 cups thinly shredded cabbage
- 1 cup grated carrot
- 1 8-oz can sliced water chestnuts, chopped
- 3 Tbsp soy sauce
- 2 Tbsp fresh cilantro, chopped
- 2 tsp chili garlic paste
- 3 Tbsp rice wine vinegar
- 18 flour spring roll wrappers
- Dipping sauce:
- 3 Tbsp soy sauce
- 3 Tbsp rice wine vinegar
- 1-1/2 Tbsp sweet rice cooking wine
- 1-1/2 tsp ginger, peeled and chopped
- 1 scallion, thinly sliced
- 1/2 tsp honey
Cumin Spiced Filets with Chipotle Butter
By lorik
Preheat grill to medium high, brush grill grate with oil
- 2 Tbsp. cumin seeds
- 1 Tbsp. light brown sugar
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp. unsalted Butter, softened
- 1 Tbsp. minced chipotle in adobo sauce
- 1 tsp. minced garlic
- 4 beef tenderloin filets 1 1/2 inches thick (4-6 oz each)
- 2 tsp. olive oil
Grits Aligot
By lorik
Bring 1 tsp. salt and 5 cups water to a simmer in a large saucepan over medium heat
- 1 teaspoon kosher salt, plus more
- 1 1/2 cups coarse-grind grits (not instant)
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 6 ounces fresh mozzarella, grated
- 6 ounces Gruyère, grated
- 6 ounces extra-sharp cheddar, grated
Steak Diane
By lorik
Once the cooking begins, steak Diane really moves fast, so assemble the ingredients for the sauce before cooking th...
- 2 ribeye steaks (12 oz. each)
- 1 tsp. soy sauce
- Vegetable oil
- 1 ⁄2 cup beef broth
- 1 Tbsp. Dijon mustard
- 4 Tbsp. unsalted butter, divided
- 2 tsp. vegetable oil
- 2 Tbsp. finely minced shallots
- 1 Tbsp. chopped fresh parsley
- 1 tsp. Worcestershire sauce
- 1 ⁄2 tsp. fresh lemon juice
- Salt and black pepper
How to cook pork chops
By lorik
Preheat oven to 275 degrees
- 4 bone in rib chops 1 1/2 inches thick
- Salt
- Pepper