Lorik's profile page
Recipes
Quick Quiche
By lorik
Place bacon in a large, deep skillet
- 8 slices bacon
- 4 ounces shredded Swiss cheese
- 2 tablespoons butter, melted
- 4 eggs, beaten
- 1/4 cup finely chopped onion
- 1 teaspoon salt
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
Macaroni and Cheese (Maccheroni al Formaggio)
By lorik
Preheat oven to 400°F. Bring a large pot of salted water to boil for pasta
- 3 cups grated fontina
- 5 cups grated cheddar
- 4 cups milk
- 1 (3 — 4-inch) piece day-old Italian bread
- 2 Tbsp. unsalted butter, plus more for the baking dish
- 2 cups grated Grana Padano or Parmigiano-Reggiano
- 4 large fresh sage leaves
- 1 lb. Lidia's penne
Best Prime Rib
By lorik
Look for a roast with an untrimmed fat cap (ideally ½ inch thick)
- 1 (7-pound) first-cut beef standing rib roast (3 bones), meat removed from bones, bones reserved
- Kosher salt and ground black pepper
- 2 teaspoons vegetable oil
Ricotta Cheesecake
By lorik
The ricotta cheese must be drained in the refrigerator for at least 8 hours, or overnight
- Amaretti Cookie Crust:
- 5 ounces amaretti cookies, processed in a food processor to uniformly fine crumbs (1 1/4 cups crumbs)
- 4 tablespoons unsalted butter, melted, plus 1 tablespoon melted butter for greasing pan
- Ricotta Filling:
- 2 pounds ricotta cheese, drained overnight (see note above)
- 4 large eggs, separated
- 3/4 cup sugar (5 1/4 ounces)
- 1/4 cup light rum
- 1 tablespoon unbleached all-purpose flour
- Grated lemon zest (from 1 lemon)
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- Variation:
- Ricotta Cheesecake with Coffee and Chocolate
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 2 tablespoons sugar
- 2 lbs. ricotta cheese, drained of excess liquid
- 1/2 cup sugar
- 8 eggs, separated
- 1/2 cup cream
- 1/4 cup espresso or extra strong coffee, cooled
- 1/4 cup coffee liqueur
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips (6 oz.)
Chocolate Pot de Crème
By lorik
Recipe adapted from Tariq Hanna, Salon by Sucré, New Orleans, LA
- For the Pot de Creme:
- 3/4 cup egg yolks
- 1 quart heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split, seeds removed and reserved
- 1 cup bittersweet chocolate (50 percent and up)
- For the Ganache:
- 1 cup bittersweet chocolate
- 3/4 cup heavy cream, warmed
- 2 tablespoons Grand Marnier or amaro
- For Serving:
- 1 tablespoon cacao nibs
- Variation from Food Network:
- Chocolate and Coffee Pot de Creme:
- 12 ounces semisweet chocolate chips
- 4 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 pinch salt
- 8 ounces (1 cup) very hot strong coffee
- 1 cup heavy cream
- 2 tablespoons sugar
Braised Short Ribs
By lorik
This was originally a Cooks Country Recipe which I have modified after trying 3 times with limited success
- Serve with our favorite Polenta:
- 4 pounds short ribs, trimmed of excess fat
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 onions, halved and sliced thin
- 1 tablespoon tomato paste
- 6 garlic cloves, peeled
- 1 bottle ruby port
- 3-4 cups beef broth
- 4 large carrots, peeled and cut into 2-inch pieces
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 envelope of beef demi glace (from Meijer) or 1/2 teaspoon unflavored powdered gelatin sprinkled over 1/4 cup cold water
- 1 tablespoons unsalted butter
- 1/2 tablespoon canola oil
- 1/2 small Vidalia onion, finely diced
- 5 ounces frozen corn
- Kosher salt and freshly ground black pepper
- 1 cup whole milk
- 3/4 cup stone-ground grits
- 3/4 cup grated aged white cheddar
- 1/8 cup grated Parmesan
- 3 green onions, green and pale green parts only, thinly sliced, plus more for garnish
Ten Minute Enchilada Sauce
By lorik
Heat oil in a skillet over medium-high heat
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup New Mexico or California chili powder*
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
- Start with 1/2 of the chili powder and taste, add remainder according to your taste.
Cheddar BLT Burgers with Tarragon Russian Dressing
By lorik
In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestersh...
- 1/2 cup mayonnaise
- 1/3 cup ketchup
- 1 tablespoon red wine vinegar
- 1 tablespoon grated onion
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 1 teaspoon Worcestershire sauce
- 12 ounces thickly sliced bacon
- 1 1/3 pounds ground beef chuck
- 1 1/3 pounds ground beef sirloin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons unsalted butter, melted
- 3 ounces sharp cheddar cheese, cut into 6 slices
- 6 hamburger buns, split and toasted
- 6 iceberg lettuce leaves
- 6 slices of tomato
- 6 slices of red onion
Beef Tartar
By lorik
Whip the Dijon mustard, and add the olive oil little by little until mixture is smooth
- For Tartar:
- 1 Tbsp Dijon mustard
- 1 Tbsp extra virgin olive oil
- 1 lb beef loin
- 1/2 garlic clove, finely minced
- 2 Tbsp red onion, finely chopped
- 1 Tbsp fresh parsley (finely chopped)
- 1/2 tsp Tabasco sauce
- 1/2 tsp Worcestershire sauce
- 1 Tbsp chopped capers
- 2 tsp rock salt
- 1/4 to 1/2 tsp ground black pepper
- Garnish:
- As desired waffle cut potato chips
- 1 red onion, chopped
- As desired parmesan cheese, shaved
- 2 oz extra virgin olive oil
- 1 tsp black pepper, ground
- 6 quail eggs
- Variation from Food 52:
- 8 to 10 ounces top round steak, trimmed of all fat and sinew
- 1/4 cup capers, rinsed, drained, and patted dry
- Canola or vegetable oil for frying
- 3 tablespoons extra-virgin olive oil
- 1 egg yolk
- 8 sprigs flat-leaf parsley, destemmed and roughly chopped
- 1 small shallot, finely minced
- 1/2 teaspoon anchovy paste
- Red wine vinegar, to taste
- Freshly cracked black pepper
- Coarse sea salt
Ricotta-Pistachio Crostini
By lorik
Beat 8 ounces ricotta, 2 tablespoons each heavy cream and grated Parmesan, and a pinch of salt until smooth
- 8 ounces ricotta
- 2 Tbsp heavy cream
- 2 Tbsp grated parmesan
- 1 Tbsp olive oil
- Chopped rosemary
- Pinch of red pepper flakes
- salt
- Orange marmalade
- chopped pistachios
- French bread loaf