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Recipes
Sun-Dried Tomato Risotto
By lorik
Preheat oven to 425 degrees F
- 5 c. low-sodium vegetable or chicken stock
- 10 oz. jar sun-dried tomatoes packed in olive oil, chopped
- 1 Garlic clove, minced
- 1 large onion, chopped
- kosher salt
- Freshly ground black pepper
- 1 1/2 c. arborio rice
- 1 c. dry white wine
- 1 1/2 c. grated pecorino
- 2 tbsp. unsalted butter
- 1/4 c. chopped fresh basil
Oklahoma Fried Onion Burgers
By lorik
A mandoline makes quick work of slicing the onion thinly
- 1 large onion, halved and sliced 1/8 inch thick
- Salt and pepper
- 12 ounces 85 percent lean ground beef
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 4 slices American cheese (4 ounces)
- 4 hamburger buns, buttered and toasted
Curried Pumpkin with Caramelized Onions
By lorik
Anne Burrell
- Extra-virgin olive oil
- 3 large onions, julienned
- Kosher salt
- 5 cups (1/2-inch) diced sugar pumpkin
- 1 tablespoon garam masala
- Pinch crushed red pepper flakes
- 1 1/2 cups low sodium chicken or vegetable stock
- 1 bunch finely chopped chives
- 1/2 cup toasted green pumpkin seeds
Mojo Verde
By lorik
Serve with Fried or Roasted Potatoes
- 1 LARGE OR 2 SMALL POBLANO CHILIES (6 OUNCES), STEMMED, CUT LENGTHWISE INTO QUARTERS AND SEEDED
- 3 CUPS PACKED FRESH CILANTRO LEAVES AND TENDER STEMS
- 1/2 RIPE AVOCADO, PITTED, PEELED AND CHOPPED
- 1/4 CUP BLANCHED SLIVERED ALMONDS, TOASTED
- 1/4 CUP EXTRA-VIRGIN OLIVE OIL
- 1 TABLESPOON FINELY GRATED LEMON ZEST, PLUS 3 TABLESPOONS LEMON JUICE
- 1 TEASPOON CUMIN SEEDS, TOASTED
- KOSHER SALT
Quiche Lorraine
By lorik
Once the dough is pressed into the pie plate, it can be refrigerated for 2 days or double-wrapped in plastic and fr...
- Crust:
- 1 cup all-purpose flour
- 1/2 cup finely grated Parmesan cheese
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, softened
- 2 ounces cream cheese softened
- Custard and Topping:
- 5 slices bacon, chopped fine
- 3/4 cup half-and-half
- 3/4 cup sour cream
- 2 large eggs plus 1 yolk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Pinch nutmeg
- 1/2 cup finely shredded Gruyère cheese
- Upscale Variation from Tasting Table:
- For the Piecrust:
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 stick unsalted butter, cubed and chilled
- 1/2 cup ice-cold water
- For the Filling:
- 8 ounces thick-cut bacon, cut into 1/2-inch pieces
- 2 medium shallots, thinly sliced
- 2 thyme sprigs, plus 1 teaspoon minced leaves, divided
- 1/2 yellow onion, thinly sliced
- 1 cup finely grated Gruyère cheese, divided
- 2 cups heavy cream
- 8 eggs
- 1/4 cup finely grated Parmesan
- 2 tablespoons minced chives
- 2 teaspoons kosher salt
- 1 teaspoon lemon zest
- Pinch cayenne pepper
Breakfast Focaccia
By lorik
6 to 8 servings
- 1 1 to 115° whole milk, heated to 115°
- 2 1/4 2 1/4 1/4 teaspoons (1/4 ounce) active dry yeast
- 1/4 1/4 1/4 teaspoon sugar
- 5 5 5 cups flour
- 1 1 1 cup water
- 1 1 1 cup grated cheddar cheese, divided
- 1/3 1/3 1/3 cup extra-virgin olive oil, plus more for greasing and brushing
- 2 2 2 teaspoons kosher salt
- 6 6 1-inch ounces breakfast sausage, cooked and cut into 1-inch pieces
- 4 4 1-inch strips cooked bacon, cut into 1-inch pieces
- 1 1 1 roasted red pepper, sliced into strips
- Tinfoil
- 6 6 6 eggs
- to sea salt, to taste
- Roughly chopped parsley and thyme, for garnish
Chile & Sausage Oven Frittata (For Freezing)
By lorik
Grease a 9-inch deep-dish pie plate
- 4 ounces sweet Italian sausage, casings removed
- 3/4 cup shredded Monterey Jack cheese
- 1 tablespoon unbleached all-purpose flour
- 1 (4-ounce) can diced green chiles, drained
- 6 large eggs, beaten
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon chopped fresh cilantro
Everyday Fried Noodles (Tian Tian Chao Mian)
By lorik
Toss cucumbers and a pinch of salt together in a small bowl; let sit 5 minutes
- 1 ⁄2 small seedless cucumber, peeled and julienned
- Kosher salt, to taste
- 3 tbsp. canola oil
- 1 medium carrot, julienned
- 1 onion, thinly sliced
- 1 ⁄4 lb. ground pork
- 4 cloves garlic, minced
- 1 (1") piece ginger, minced
- 6 scallions, minced
- 1 1⁄2 tbsp. dark soy sauce
- 1 1⁄2 tbsp. rice cooking wine
- 1 1⁄2 tsp. sugar
- 2 cups bean sprouts
- 6 oz. dried flat noodles, boiled and rinsed under cold water
- 1 tbsp. Asian sesame oil
Spicy Sweet Potato and Fire Roasted Poblano Hash
By lorik
Char the poblano pepper on all sides over a gas burner, barbecue grill, or under the broiler
- 2 large sweet potatoes, peeled and cubed
- 1 poblano pepper
- 1 onion
- 4 Tbsp bacon drippings, divided*
- 1 Tbsp smoked olive oil**
- 1/4 tsp smoked paprika
- 1/8 tsp ancho chile powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 green onions, bias sliced
- chopped fresh parsley
Soda Pretzels
By lorik
In a non-aluminum stock pot, dissolve 1/3 cup baking soda in 5 cups water
- 1/3 cup baking soda
- 5 cups water
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/4 cup honey
- 2 tablespoons kosher salt, for topping