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Recipes
Herbed Goat Cheese Spread
By lorik
Process all of the ingredients in a food processor until smooth, about 1 minute
- 11 -12 ounces log goat cheese
- 3 tablespoons milk
- 1 tablespoon minced fresh chives
- 1 tablespoon extra virgin olive oil
- 2 teaspoons minced fresh thyme
- salt and pepper
Italian Sausage and Cheese Calzone
By lorik
Heat oven to 400. Brown sausage with onion in a large nonstick skillet over medium heat 8 to 10 minutes until saus...
- 1 lb Italian sausage
- 1/2 cup diced onion
- 1/2 cup diced mushrooms
- 1/2 tsp dried oregano leaves, crushed
- 8 ounces Ricotta cheese
- 1 Tbsp cornmeal
- 1 package (13.8 ounces) refrigerated pizza crust dough
- Prepared pizza sauce
Five Minute, No-Bake, Vegan Granola Bars
By lorik
Mix oats, pumpkin seeds, and raisins in a large bowl
- Makes 10-12 Bars
- 2 1/2 cups rolled or quick oats
- 1 cup raw pumpkin seeds (pepitas)
- 1/2 cup raisins
- 2/3 cup peanut or almond butter
- 1/2 to 2/3 cups agave nectar or brown rice syrup (adjust based on how well things stick together)
- 1/8 teaspoon sea salt (adjust based on which nut butter you use)
Salted Water for Pasta
By lorik
Diamond Crystal Kosher: 2 Tablespoons per 4 quarts of water Morton's Kosher: 1 1/4 Tablespoons per 4 quarts of wate
- From Milk Street
Simple Dumpling Dipping Sauce
By lorik
In a small bowl, whisk the soy sauce with the rice vinegar, chile-garlic sauce and sesame oil, then serve
- 1/2 cup soy sauce
- 1/2 cup rice vinegar
- 1 tablespoon Chinese chile garlic sauce
- 1 teaspoon toasted sesame oil
Korean Bulgogi Taco Recipe
By lorik
Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1 1/2-inch pieces
- Korean Style Slaw:
- 3 pounds beef short ribs, off the bone
- 1 cup soy sauce
- 1/2 cup mirin
- 1/2 cup dark brown sugar
- 1/4 cup sesame oil
- 6 cloves garlic
- 6 scallions
- 2 teaspoons fresh peeled and grated ginger
- 3 cups roughly chopped Napa cabbage
- 1 cup matchstick-size daikon slices
- 3 tablespoons chopped fresh cilantro
- 6 scallions, diced
- Soy Lime Dressing:
- 2 limes, juiced
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons Sriracha
- 2 tablespoons extra-virgin olive oil
- Taco Assembly:
- Ten to fifteen 6-inch yellow corn tortillas or flour tortillas
- Sriracha, for serving
- Chicken Variation from Food 52:
- The Chicken:
- 6 tablespoons soy sauce
- 3 tablespoons sugar
- 2 tablespoons toasted sesame oil
- 2 cloves garlic
- 1 tablespoon flour
- Pinch black pepper
- 4 to 5 chicken thighs
- The Toppings and Assembly:
- 2 jalapeños, stemmed, seeded, and chopped
- 5 cloves garlic
- 1/4 teaspoon Dijon mustard
- 1/4 teaspoon honey
- 1 tablespoon lime juice
- 1 tablespoon white or rice vinegar
- 1 cup packed fresh cilantro leaves
- 1/4 cup Thai coconut milk
- Pinch salt
- 1 cup shredded cabbage, red or green
- 1 cup shredded carrots
- 1/4 cup rice vinegar
- 1 1/2 teaspoons sugar
- 1 lime, juiced
- 1/4 teaspoon ground ginger
- 2 tablespoons olive oil
- 1/2 large onion, cut in half, then sliced thinly
- 12 corn tortillas
Buttermilk Drop Biscuits
By lorik
To refresh day-old biscuits, heat them in a 300-degree oven for 10 minutes
- 2 cups (10 ounces) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1 cup buttermilk, chilled
- 8 tablespoons unsalted butter, melted, plus 2 tablespoons unsalted butter
Hearty Cream of Chicken Soup
By lorik
1. Season chicken with salt and pepper
- 2 (12-ounce) bone-in split chicken breasts, skin removed and reserved, trimmed
- Salt and pepper
- 1 tablespoon water
- 1 pound leeks, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and washed thoroughly (2 1/2 cups)
- 2 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 1/3 cup dry sherry
- 8 cups chicken broth
- 12 ounces Yukon gold potatoes, peeled and cut into 3/4-inch pieces
- 3 carrots, peeled and cut into 1/2-inch pieces
- 3 sprigs fresh thyme
- 1 bay leaf
- 1/2 cup heavy cream
- 3 tablespoons minced fresh chives
Romano Garlic Bread
By lorik
Preheat oven to 425° with rack in center position
- 1 ⁄4 cup grated Romano or pecorino
- 3 Tbsp. unsalted butter, softened
- 3 Tbsp. olive oil
- 1 Tbsp. minced fresh garlic
- 1 ⁄4 tsp. each kosher salt and red pepper flakes
- 1 soft Italian baguette, halved lengthwise (1 lb.)
- 2 Tbsp. minced fresh parsley
Easy Sweet Italian Sausage
By lorik
Let the toasted fennel seeds cool completely before cracking them in step 1
- 1 1 1 tablespoon fennel seeds, toasted
- 1 1 1 tablespoon fennel seeds, toasted
- 1 1 1 tablespoon fennel seeds, toasted
- 1 1/2 1 1/2 1/2 pounds coarsely ground pork
- 1 1/2 1 1/2 1/2 pounds coarsely ground pork
- 1 1/2 1 1/2 1/2 pounds coarsely ground pork
- 1 1/2 1 1/2 1/2 teaspoons sugar
- 1 1/2 1 1/2 1/2 teaspoons sugar
- 1 1/2 1 1/2 1/2 teaspoons sugar
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1 to large garlic clove, minced to paste
- 1 1 to large garlic clove, minced to paste
- 1 1 to large garlic clove, minced to paste
- 3/4 3/4 3/4 teaspoon pepper
- 3/4 3/4 3/4 teaspoon pepper
- 3/4 3/4 3/4 teaspoon pepper
- 1/4 1/4 1/4 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon dried oregano
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 2 2 2 teaspoons vegetable oil
- 2 2 2 teaspoons vegetable oil
- 2 2 2 teaspoons vegetable oil