Lorik's profile page
Recipes
Quick Brioche
By lorik
1. In small bowl, whisk yeast into milk, then stir in 1 cup of flour
- 1 envelope dry active yeast (about 2 1/2 teaspoons)
- 1/2 cup whole milk, warm (about 110 degrees)
- 2 1/4 cups unbleached all-purpose flour
- 6 tablespoons unsalted butter, cut into 6 pieces
- 3 tablespoons granulated sugar
- 1/2 teaspoon table salt
- 2 large eggs
Omani Egg and Cheese Sandwiches | SAVEUR
By lorik
In a large bowl, stir the flour with 1 teaspoon salt and 2 cups water until smooth
- 4 cups all-purpose flour
- 1 tsp. kosher salt, plus more
- 5 large eggs
- 6 tbsp. puck cream cheese spread or softened cream cheese
Braised Lamb Shanks
By lorik
Anne Burrell
- Extra-virgin olive oil
- 4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
- Kosher salt
- 1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
- 3 carrots, peeled and cut into 1/2-inch dice
- 3 celery ribs, cut into 1/2-inch dice
- 4 cloves garlic
- 1 (12-ounce) can tomato paste
- 2 cups hearty red wine
- 2 tablespoons finely chopped rosemary leaves
- 10 to 12 thyme branches tied together in a bundle
- 3 to 4 cups water
- 4 bay leaves
- Gremolata, recipe follows
- 1 orange, zested
- 1 lemon, zested
- 1/4 cup finely chopped parsley leaves
- 1 small garlic clove, minced
- 2 tablespoons freshly grated horseradish
Crispy Baked Potato Fans
By lorik
1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees
- Bread Crumb Topping:
- 1 slice hearty white sandwich bread, torn into pieces
- 4 tablespoons unsalted butter, melted
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper
- Potato Fans:
- 4 russet potatoes, scrubbed
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Smoky Refried Bean Tostadas
By lorik
Heat the oven to 200°F (or heat a warming drawer if you have one)
- 7 Tbs. canola or vegetable oil; more if needed
- 8 5- to 6-inch corn tortillas
- Kosher salt
- 1 medium onion, finely diced
- 1 tsp. ground cumin
- 2 15-oz. cans pinto beans, rinsed and drained
- 2 Tbs. chipotle (smoked) Tabasco sauce
- 1 cup crumbled feta (about 6 oz.)
- 3/4 cup finely diced fresh tomato
- 1/2 cup thinly sliced red radishes
- 1/2 cup loosely packed cilantro leaves
Brazilian Skirt Steak with Golden Garlic Butter
By lorik
Peel the garlic cloves and smash them with the side of a chef’s knife
- 6 medium cloves garlic
- Kosher salt
- 1-1/2 lb. skirt steak, trimmed and cut into 4 pieces
- Freshly ground black pepper
- 2 Tbs. canola oil or vegetable oil
- 2 oz. (4 Tbs.) unsalted butter
- 1 Tbs. chopped fresh flat-leaf parsley
Country Meat Loaf & Potato Casserole
By lorik
Preheat oven to 350 degrees F
- 1 1/2 pound ground beef
- 1/2 cup chopped onion
- 2 slices white bread, torn into small pieces
- 1 egg
- 1/3 cup ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups seasoned mashed potatoes
Easy Mascarpone Ice Cream
By lorik
In a small saucepan, whisk the milk with 1⁄4 cup sugar and the gelatin and let stand for 5 minutes
- 1 1⁄2 cups whole milk
- 2 1⁄4 cups sugar
- 1 1⁄2 tsp. unflavored powdered gelatin
- 1 cup mascarpone
- Finely grated zest of 1 lemon
- 1 ⁄3 cup rolled oats
- 2 tbsp. all-purpose flour
- 1 ⁄4 tsp. kosher salt
- 1 tbsp. unsalted butter, softened
- 2 tsp. honey
- 4 apricots, halved and pitted
- 1 cup raspberries, halved lengthwise
Chile-Roasted Chicken and Sweet Potatoes with Cilantro Rice
By lorik
1. Preheat oven to 400° F
- 2 medium sweet potatoes (about 1 pound), peeled and cut into 1-inch pieces
- 1 pound boneless, skinless chicken thighs (about 4 thighs)
- 1/2 medium red onion, roughly chopped into 1-inch pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon ancho chile powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 3/4 teaspoon salt, divided
- 2 cups loosely-packed cilantro
- 3 scallions, roughly chopped
- 2 garlic cloves
- 4 tablespoons fresh lime juice (from about 2 limes), divided
- 1 jalapeño pepper, roughly chopped and seeded if less heat is desired
- 1 cup uncooked white rice
- One ounce 14 1/2-ounce can chicken broth (or homemade broth)
- 1/2 cup sour cream
Slow Roasted Beets and Shallots with a Crispy Prosciutto Dressing
By lorik
Heat the oven to 400°F. Measure two 2-foot lengths of aluminum foil and crisscross them on a small rimmed baking s...
- Roasted Beets and Shallots:
- 2 Tbs. extra-virgin olive oil
- 2 oz. thinly sliced domestic prosciutto, cut into thin strips
- 1 clove garlic, thinly sliced
- 1-1/2 Tbs. sherry vinegar
- Kosher salt to taste
- Pinch dried red chile flakes
- 1 recipe Slow-Roasted Beets & Shallots, warm (see below)
- 15 large mint leaves, thinly sliced (1 heaping Tbs.)
- 1 lb. small or medium red or yellow beets, scrubbed but not peeled
- 1 Tbs. plus 1 tsp. extra-virgin olive oil
- 1/2 tsp. kosher salt
- 5 small sprigs fresh thyme or rosemary