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Recipes
Quick Balsamic Quinoa Salad
By lorik
Serves 4 to 6 Heat a little olive oil in a pan, reducing the heat before adding cooked quinoa, corn, and pine nuts
- 1 cup cooked quinoa (from roughly 1/3 cup dry quinoa)
- 1 cup frozen or fresh corn
- 1/2 cup pine nuts
- 1 large bowl of salad greens
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Goat Cheese Souffle
By lorik
Soft goat cheese can be substituted for aged; be sure to reduce the amount of salt to 3/4 teaspoon
- 3 tablespoons unsalted butter, plus more for dishes
- 3 tablespoons all-purpose flour, plus more for dusting
- 1/2 cup whole milk, warm
- 4 ounces firm aged goat cheese, grated or coarsely chopped (about 1 1/2 cups)
- 1/4 teaspoon ground nutmeg
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 4 large eggs, separated
Pizza with Baked Meatballs
By lorik
Preheat the oven to 450°
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 1 large egg
- 2 tablespoons panko
- 2 garlic cloves, minced
- 1/4 cup finely chopped flat-leaf parsley
- 1 cup freshly grated Parmigiano-Reggiano
- Kosher salt
- Freshly ground pepper
- 1 pound ground beef chuck
- One 28-ounce can crushed tomatoes
- Two 8-ounce balls of pizza dough, at room temperature
- 1 cup basil leaves
Potato Stack (Scalloped Potatoes) for 2
By lorik
Preheat oven to 400° F. Wash the potatoes thoroughly
- 1 large russet potato
- 2 small red potatoes
- 2 tablespoons unsalted butter
- 3 pieces garlic cloves
- 2 teaspoons dried rosemary
- 1/4 cup plus 2 teaspoons grated Parmesan cheese, divided
- 1/4 cup whole milk, or 3 tablespoons skim milk
- 1 teaspoon whole peppercorns
- 2 teaspoons salt
Grill-Smoked Herb-Rubbed Flat Iron Steak
By lorik
This recipe requires rubbing the steaks with salt and letting them sit at room temperature for 1 hour before cookin...
- 2 teaspoons dried thyme
- 1 teaspoon dried rosemary
- 3/4 teaspoon fennel seeds
- 1/2 teaspoon black peppercorns
- 1/4 teaspoon red pepper flakes
- 4 (6- to 8-ounce) flat-iron steaks, 3/4 to 1 inch thick, trimmed
- 1 tablespoon kosher salt
- 1 —1 1/2 cups (2 1/2—3 3/4 ounces) wood chips
- Vegetable oil spray
- 2 lemons, quartered lengthwise
Pumpkin Wonton Ravioli
By lorik
Melt 2 tablespoons of the butter in a large skillet over medium heat
- 1 stick unsalted butter
- 2 cloves garlic, minced
- 1 15 -ounce can pumpkin puree
- Kosher salt
- 1/4 teaspoon chili powder
- 1/4 cup pine nuts
- 1 large egg
- 48 wonton wrappers
- 1 1/2 cups shaved parmesan cheese
- 6 sage leaves, rolled and very thinly sliced
- Freshly ground pepper
Navajo Tacos
By lorik
For the fry bread, heat about 1 1/2 inches peanut oil in a large skillet over medium heat to 365-375 degrees
- For Fry Bread:
- Peanut oil
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp table salt
- 4 Tbsp cold lard or unsalted butter, or shortening
- 2/3 cup water
- For the Chili:
- 1 cup diced onion
- 2 Tbsp minced garlic
- 1 Tbsp hot chili powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground oregano
- 3 Tbsp canola oil
- 1 lb ground sirloin
- 3 Tbsp minced chipotle in adobo sauce
- 1 Tbsp tomato paste
- 1 can (16 oz) pinto beans
- Salt and pepper to taste
- For Garnish:
- Shredded cheddar, shredded iceberg lettuce, diced tomato, sliced pickled jalapenos, sliced avocado
Smoked Brisket Tacos with Pico de Gallo
By lorik
1. Make the brisket: In a small bowl, whisk together the spices to make a dry rub
- For the Brisket:
- 1 1/2 tablespoon chile powder
- 1 1/2 tablespoon sweet paprika
- 2 teaspoons onion powder
- 2 teaspoons ground coriander
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 1 5-pound brisket, preferably the flat cut
- Apple juice in a squirt bottle
- For the Pico de Gallo:
- 4 beefsteak tomatoes, cored and diced
- 3/4 cup white onion, diced
- 1/3 cup chopped cilantro
- 2 jalapeños, stemmed and chopped
- Salt, to taste
- For the Tacos:
- Smashed avocado, for serving
- 16 5-inch-round flour tortillas, warmed
King Arthur Flour's Never-Fail Biscuits
By lorik
Makes 12 biscuits 1. Heat the oven to 450° F, with a rack in the top third of the oven
- 6 ounces /170 grams (1 1/2 cups) self-rising flour
- 1/4 to 1/8 teaspoons salt (optional; for a saltier biscuit)
- 6 ounces /170 grams (3/4 cup) heavy or whipping cream
Madeira cake
By lorik
Pre-heat the oven to 180C/350F/Gas 4
- Candied Lemon Peel:
- 175 g/6oz butter, at room temperature
- 175 g/6oz caster sugar
- 3 free-range eggs
- 250 g/9oz self-raising flour
- 2-3 tbsp milk
- 1 lemon, zest only
- 1-2 thin pieces of candied citron or lemon peel, to decorate
- makes about 1 1/2 cups
- 5-6 organic lemons, about 1 1/2 pounds
- 1 teaspoon salt
- 1 1/2 cup cold water
- 2 cups sugar
- Superfine sugar (optional)