Lorik's profile page
Recipes
Baked Steak with Onions and Mushrooms
By lorik
You can use white button mushrooms in place of the cremini
- 6 (6- to 8-ounce) beef blade steaks, 1 inch thick, trimmed
- Salt and pepper
- 1/3 cup cornstarch
- 1/4 cup vegetable oil
- 1 tablespoon water
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 2 onions, halved and sliced thin
- 8 ounces cremini mushrooms, trimmed and sliced thin
- 2 garlic cloves, minced
- 1 teaspoon chopped fresh rosemary
- 2 tablespoons chopped fresh parsley
Tomato Bisque & Cheese Toasts
By lorik
In a medium pot, heat the oil
- 2 Tbs. olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- 3 hearty sprigs fresh thyme
- 1 can (28 oz.) crushed tomatoes in purée
- 1-1/2 cups low-salt chicken broth
- 3 Tbs. honey
- 1-1/2 tsp. coarse salt; more to taste
- 1/4 tsp. finely ground black pepper; more to taste
- 1/3 cup heavy cream
- 4 slices country bread, about 1/2 inch thick
- 1 Tbs. Dijon mustard
- 4 to 6 slices Gruyère
- 1 Tbs. grated Parmesan
Buffalo Poutine with Gorgonzola
By lorik
When double frying french fries, the first fry breaks down the starchy structure of the potato, and the second fry ...
- HEAT:
- Makes 4 servings
- Total time: 40 minutes + cooling
- Vegetable oil
- MELT:
- 3 Tbsp. unsalted butter
- 2 Tbsp. hot sauce (such as Frank’s)
- 1 tsp. honey
- FRY:
- lb. russet potatoes, cut into 1/4-inch-thick sticks TOSS:
- 1/2 cup crumbled Gorgonzola
- Salt and black pepper to taste
Lentil Salad with Gorgonzola
By lorik
In a liquid measuring cup, combine the vinegar, shallots and 1 teaspoon salt
- 1/2 cup white balsamic vinegar
- 2 medium shallots, peeled, halved lengthwise, thinly sliced
- Kosher salt
- 1 garlic head
- 6 cups water
- 2 medium carrots, halved crosswise
- 1 celery rib, halved crosswise
- 1 tablespoon yellow mustard seeds
- 6 sprigs fresh thyme
- 2 bay leaves
- 1 1/2 cups (10 ounces) French green lentils, sorted and rinsed
- 1 tablespoon extra-virgin olive oil
- 2 ounces Gorgonzola cheese, crumbled (about 3/4 cup)
- 1/2 cup chopped fresh parsley
- 1/2 cup walnuts, toasted and chopped
- Ground black pepper
Pommes Byron
By lorik
Preheat oven to 400 degrees F
- 4-6 large potatoes, scrubbed (1 1/2 lb. each) depending on later use, see Note.
- 4 to 6 tablespoons unsalted butter (See Note.)
- 1 egg yolk per potato used
- 1 tablespoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup Gruyere cheese, grated
- 1/4 cup Parmigiano Reggiano (Parmesan cheese)
- 2 tablespoons chives, finely chopped (optional, but recommended)
- 3 tablespoons parsley, finely chopped
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 4 to 6 tablespoons creme fraiche
- 4 to 6 tablespoons Gruyere cheese, grated
- Garnish: 3 tablespoons chives or parsley, chopped
Grilled Cracked Pepper Steak with Lemon-Parsley Butter
By lorik
Preheat the grill to medium-high
- Two 1-lb. strip or shell steaks, cut 1 1/2 inches thick
- Olive oil for brushing the steaks
- 2 large garlic cloves, crushed and minced to a paste
- 2 tablespoons crushed black peppercorns
- Kosher or sea salt, to taste
- 1/2 cup (1 stick) softened unsalted butter
- 1/4 cup minced fresh parsley
- 2 teaspoons grated lemon rind
Rigatoni with Sausage and Tomato Cream Sauce
By lorik
Tubes of rigatoni hold the tomato sauce, giving you a burst of creamy flavor with every bite
- 1 tablespoon olive oil
- 1 1/2 pounds mild or hot Italian sausages, casings removed
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/3 cup dry white wine
- 1 1/2 cups canned crushed tomatoes in thick puree (from a 15-ounce can) 1/2 teaspoon salt
- 1/2 teaspoon fresh-ground black pepper
- 1/4 cup chopped fresh parsley
- 1 cup light cream
- 1 pound rigatoni
- Grated parmesan cheese, for serving
Middle Eastern Chicken Flatbreads
By lorik
Special equipment: a pizza stone or baking sheet; a pizza peel or wooden cutting board For the dough: Whisk togeth...
- Dough:
- 6 cups all-purpose flour, plus more for the work surface and rolling pin
- One 1/4-ounce packet instant/bread machine dried yeast
- Kosher salt
- 3 tablespoons extra-virgin olive oil, plus more for greasing the bowl and brushing
- Semolina or cornmeal, for dusting
- Topping:
- 6 tablespoons extra-virgin olive oil
- 1/2 small onion, finely chopped
- 1/2 medium red bell pepper, finely chopped
- 6 tablespoons tomato paste
- 1 1/4 pounds ground chicken
- 1 1/2 teaspoons ground cumin
- Kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon ground allspice
- 2 plum tomatoes, finely chopped
- 1/4 cup Greek yogurt
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh parsley, plus more for garnish
- Sauce:
- 1/3 cup Greek yogurt
- Kosher salt
Japanese Chicken-Scallion Rice Bowl
By lorik
Prepare instant brown rice according to package directions
- Ingredient note:
- 1 1/2 cups instant brown rice
- 1 cup reduced-sodium chicken broth
- 1 1/2 tablespoons sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon mirin (see Ingredient note)
- 2 large egg whites
- 1 large egg
- 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
- 6 scallions, trimmed and thinly sliced
- Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.
Chicken & Noodles with Tarragon & Chives
By lorik
To create a velvety texture, use frozen egg noodles - they're coated in flour and help thicken the broth
- 1 1/2 cups sliced cremini mushrooms
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1 Tbsp minced garlic
- 2 Tbsp olive oil
- 6 cups low sodium chicken broth
- 1 lb frozen egg noodles (such as Reames)
- 2 cup shredded cooked chicken
- 2 Tbsp minced fresh tarragon
- 1 Tbsp minced fresh chives
- salt and pepper to taste