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Recipes
Ham-and-Cheese Puff Pastry Tart
By lorik
In a medium saucepan, melt the butter
- 3 tablespoons unsalted butter
- 1 large shallot, thinly sliced
- 3 tablespoons all-purpose flour
- 1 cup milk
- 2 teaspoon whole-grain mustard
- Pinch of freshly grated nutmeg
- Salt
- Pepper
- 1/2 pound all-butter puff pasty, cut in half
- 2 ounces Comté cheese, shredded (2/3 cup)
- 1/2 pound thinly sliced baked ham
- 1 large egg yolk mixed with 1 teaspoon water
Sous Vide Ricotta Cheese
By lorik
Makes 2 cups Be sure to use whole milk; milk with other fat percentages will not work as well for this recipe
- 8 cups whole milk
- 5 tablespoons distilled white vinegar
- 1 teaspoon salt
Frosted Meatloaf
By lorik
If you don’t have a ricer or a food mill, just mash the potatoes thoroughly
- 1/4 cup ketchup
- 1 tablespoon packed light brown sugar
- 1 tablespoon cider vinegar
- 1/2 teaspoon hot sauce
- 8 tablespoons unsalted butter
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 17 square or 19 round saltines, crushed (2/3 cup)
- 1 cup whole milk
- 1 pound ground pork
- 2 large eggs plus 1 large yolk
- 1/3 cup minced fresh parsley
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- Salt and pepper
- 1/2 teaspoon dried thyme
- 1 pound 90 percent lean ground beef
- 2 pounds russet potatoes, peeled and cut into 1-inch pieces
Spicy Stir-Fried Cumin Beef
By lorik
Tip: Don’t make this dish in a tight space
- 1 pound sirloin tips, trimmed
- 3½ tablespoons soy sauce, divided
- ½ teaspoon ground black pepper
- 4 teaspoons unseasoned rice vinegar
- 1 teaspoon white sugar
- 12 dried red chilies (such as arbol or japones), stemmed
- 1½ tablespoons cumin seeds, toasted
- 5 large garlic cloves, minced
- 6 teaspoons grapeseed or other neutral oil, divided
- 1 large yellow onion, thinly sliced lengthwise
- 2 teaspoons toasted sesame oil
- 1½ cups coarsely chopped cilantro leaves and tender stems
Smoked Brisket Tacos with Pico de Gallo
By lorik
Recipe adapted from Garcia's Mexican Food, San Antonio, TX
- For the Brisket:
- 1 1/2 tablespoon chile powder
- 1 1/2 tablespoon sweet paprika
- 2 teaspoons onion powder
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1 5-pound brisket, preferably the flat cut
- Apple juice in a squirt bottle
- For the Pico de Gallo:
- 4 beefsteak tomatoes, cored and diced
- 3/4 cup white onion, diced
- 1/3 cup chopped cilantro
- 2 jalapeños, stemmed and chopped
- For the tacos:
- Smashed avocado, for serving
- 16 5-inch-round flour tortillas, warmed
Breakfast Egg Salad
By lorik
1. Put the eggs in a medium saucepan, cover with 1 inch of water, and bring to a boil over high heat
- 6 large eggs
- 2 tablespoons full-fat mayonnaise
- 2 tablespoons plain 2% Greek yogurt
- 2 teaspoons Dijon mustard
- 4 slices cooked bacon, crumbled
- 3 tablespoons finely chopped red onion
- 1 tablespoon finely chopped fresh chives
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 pieces 100% whole-grain bread, toasted
Farro-and-Sausage Parmigiano
By lorik
In a large skillet, heat 1 tablespoon of the olive oil
- 3 tablespoons extra-virgin olive oil
- 1 yellow onion, chopped
- Kosher salt
- Black pepper
- 1 pound hot or sweet Italian sausage, casings removed
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon crushed red pepper
- 1/2 teaspoon fennel seeds, crushed
- 1 tablespoon white wine vinegar
- 1 1/2 cups (9 ounces) farro
- One 28-ounce can crushed fire-roasted tomatoes
- 2 scallions, thinly sliced
- 1 1/2 cups panko
- 1/2 cup chopped parsley
- 1 teaspoon grated lemon zest
- 2 tablespoons minced fresh oregano
- 3/4 cup freshly grated Parmigiano-Reggiano
- 6 ounces lightly salted fresh mozzarella, thinly sliced
Singapore Chicken Satay
By lorik
Tip: Don't marinate the chicken for more than 3 hours or it will be too salty
- For the sauce:
- 2 2 2 tablespoons finely grated fresh ginger
- 2 2 2 tablespoons finely grated fresh ginger
- 2 2 2 tablespoons finely grated fresh ginger
- 6 6 6 medium garlic cloves, finely grated
- 6 6 6 medium garlic cloves, finely grated
- 6 6 6 medium garlic cloves, finely grated
- 1/4 1/4 1/4 cup white sugar
- 1/4 1/4 1/4 cup white sugar
- 1/4 1/4 1/4 cup white sugar
- 3 3 3 tablespoons toasted peanut oil
- 3 3 3 tablespoons toasted peanut oil
- 3 3 3 tablespoons toasted peanut oil
- 2 2 2 tablespoons ground turmeric
- 2 2 2 tablespoons ground turmeric
- 2 2 2 tablespoons ground turmeric
- 4 4 4 teaspoons ground cumin
- 4 4 4 teaspoons ground cumin
- 4 4 4 teaspoons ground cumin
- Kosher salt
- Kosher salt
- Kosher salt
- 2 2 1-inch-wide pounds boneless, skinless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips
- 2 2 1-inch-wide pounds boneless, skinless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips
- 2 2 1-inch-wide pounds boneless, skinless chicken thighs, trimmed and cut lengthwise into 1-inch-wide strips
- For the sauce:
- For the sauce:
- 1/4 1/4 1/4 cup boiling water
- 1/4 1/4 1/4 cup boiling water
- 1/4 1/4 1/4 cup boiling water
- 1 1 1 tablespoon creamy peanut butter
- 1 1 1 tablespoon creamy peanut butter
- 1 1 1 tablespoon creamy peanut butter
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup soy sauce
- 1/4 1/4 1/4 cup unseasoned rice vinegar
- 1/4 1/4 1/4 cup unseasoned rice vinegar
- 1/4 1/4 1/4 cup unseasoned rice vinegar
- 2 2 2 tablespoons white sugar
- 2 2 2 tablespoons white sugar
- 2 2 2 tablespoons white sugar
- 2 2 2 tablespoons toasted peanut oil
- 2 2 2 tablespoons toasted peanut oil
- 2 2 2 tablespoons toasted peanut oil
- 2 2 2 teaspoons finely grated fresh ginger
- 2 2 2 teaspoons finely grated fresh ginger
- 2 2 2 teaspoons finely grated fresh ginger
- 1 1 1 medium garlic clove, finely grated
- 1 1 1 medium garlic clove, finely grated
- 1 1 1 medium garlic clove, finely grated
- 2 2 2 teaspoons chili-garlic sauce
- 2 2 2 teaspoons chili-garlic sauce
- 2 2 2 teaspoons chili-garlic sauce
- 1/2 1/2 1/2 teaspoon ground turmeric
- 1/2 1/2 1/2 teaspoon ground turmeric
- 1/2 1/2 1/2 teaspoon ground turmeric
- 1/4 1/4 1/4 cup finely chopped salted dry-roasted peanuts
- 1/4 1/4 1/4 cup finely chopped salted dry-roasted peanuts
- 1/4 1/4 1/4 cup finely chopped salted dry-roasted peanuts
Steak-and-Egg Salad Sandwiches
By lorik
Put the eggs in a medium saucepan filled with cold water and bring to a rapid boil
- 4 large eggs
- 1/4 cup mayonnaise
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- 2 tablespoons snipped chives
- Dash of Worcestershire sauce
- Dash of hot sauce
- 1 celery rib, diced
- Salt and freshly ground pepper
- Two 1-pound strip steaks, 1 inch thick
- 4 large pocketless pita breads
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 tablespoon fresh lemon juice
- 1 bunch watercress
Hearty Vegetable Chowder
By lorik
If your blender lid has a vent, open it (and cover with a towel) when blending so the steam can escape
- 6 slices bacon, chopped
- 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
- 2 celery ribs, halved lengthwise, and cut into 1/2-inch pieces
- 1 teaspoon minced fresh thyme
- Salt and pepper
- 1 1/2 pounds russet potatoes, peeled and cut into 1-inch pieces
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 bay leaf
- 1/2 cup half-and-half
- 1 tablespoon minced fresh chives
- 1 teaspoon lemon juice