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Recipes
Glazed Carrots with Goat Cheese and Honey
By lorik
Cook the carrots: In a large, deep skillet, melt the butter in the olive oil
- For Carrots:
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds medium carrots, peeled
- 6 garlic cloves, crushed
- 3 tarragon sprigs
- 2 thyme sprigs
- 1 rosemary sprig
- 2 bay leaves
- 2 star anise
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon fennel seeds
- 1/8 teaspoon mustard seeds
- Kosher salt
- Pepper
- 2 tablespoons honey, plus more for serving
- 2 tablespoons apple cider vinegar
- 1 1/2 cups chicken stock
- Gremolata:
- 1 cup chopped parsley
- 1/4 cup chopped tarragon
- 1 teaspoon finely grated garlic
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 6 ounces fresh goat cheese and flaky sea salt, for serving
Fettuccine with Roasted Butternut Squash, Brown Butter and Sage
By lorik
Heat the oven to 450°F. Peel the squash, scrape out the seeds, and cut it into 1/2-inch cubes
- 1 small butternut squash, about 2 pounds
- 1/2 pound fettuccini noodles
- 4 tablespoons unsalted butter
- 10-15 whole sage leaves, sliced cross-wise into very thin ribbons
- 1/8 teaspoon nutmeg
- 1/3 cup cup pine nuts
- Parmesan cheese
- Salt and pepper to taste
Kimchi Fried Rice
By lorik
Heat canola or vegetable oil in a large, deep frying pan over high heat
- Optional Ingredients:
- 1 to 2 tablespoons canola or vegetable oil
- 1/2 pound chicken or pork (cut into bite-size), or shrimp, optional
- 4 to 5 scallions, whites only, finely sliced
- 1 to 1 1/2 cups kimchi, chopped
- 1 to 2 tablespoons gochujang (Korean chili paste)
- 3 to 4 cups cooked rice
- 1 teaspoon sesame oil
- 2 teaspoons soy sauce
- 1 pinch salt, to taste
- 1/2 bunch buchu (Korean garlic chives; called nira in Japanese), chopped in inch-long pieces
- 1 fried egg (per person), to serve on top
- 4 to 5 scallion greens, to garnish
- Shredded seaweed, to garnish
Pickled Green Beans
By lorik
In a small saucepan, simmer the vinegar, water and salt, stirring, until the salt dissolves
- 1/2 cup white wine vinegar
- 1/4 cup water
- 1 teaspoon fine sea salt
- 1 pound green or purple wax beans, trimmed
- 1 cup coarsely chopped dill
Cincinnati Chili
By lorik
Loaded with “sweet” spices like cinnamon, allspice, and cloves, this chili isn’t your typical bowl of red —
- PULSE:
- 2 small yellow onions, chopped
- 5 cloves garlic
- 1 1/2 lb. ground round
- ADD:
- 2 Tbsp. each unsweetened cocoa powder, Worcestershire sauce, and cider vinegar
- 1 Tbsp. each chili powder, tomato paste, and sugar
- 2 tsp. ground cumin
- 1 tsp. each ground cinnamon and celery salt
- 1/2 tsp. each ground allspice and cayenne pepper
- 1/4 tsp. ground cloves
- 2 cups water
- 1 can tomato sauce (15 oz.)
- SERVE:
- Cooked spaghetti
- Shredded Cheddar
- Chopped onions
- Variation from James Beard Foundation
- (Camp Washington Chili)
- 1 tablespoon hot chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/8 teaspoon freshly grated nutmeg
- 2 tablespoons olive oil
- 3 yellow onions, finely chopped (about 3 cups)
- 6 garlic cloves, minced (about 2 tablespoons)
- 1 tablespoon coarse salt, or more to taste
- 2 pounds lean ground beef
- 2 (28-ounce) cans crushed tomatoes
- 2 beef bouillon cubes, or 1/4 cup beef demi-glace
Duchess Sweet Potatoes with Mascarpone and Orange
By lorik
Preheat oven to 425. Line 2 baking sheets with parchment paper
- 3 lb peeled, diced sweet potatoes
- 2 Tbsp olive oil
- 8 ounces mascarpone cheese
- 4 egg yolks
- 2 Tbsp minced toasted walnuts
- 1/2 tsp minced garlic
- 1/2 tsp freshly grated nutmeg
- Minced zest of 2 Oranges
- 2 Tbsp chopped fresh parsley
- Salt and pepper
Potato-Leek Soup with Mini Pierogi
By lorik
Top this potato leek soup with crispy bacon and pierogi for a hearty treat
- 4 tablespoons unsalted butter
- 1 bunch leeks, white and light green parts only, rinsed well, thinly sliced
- 1 onion, sliced
- 2 russet potatoes (about 1 pound), peeled, sliced
- 3 cloves garlic, minced
- 1 teaspoon Kosher salt
- Freshly ground pepper, to taste
- 3 cups water
- 4 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
- 2 slices thick-cut bacon, chopped
- 12 frozen mini pierogi
- Fresh chives, chopped, for garnish
Rye Spaetzle with Asparagus and Gruyère
By lorik
1. Make the spaetzle: In a large bowl, whisk together the flours and salt
- For the Spaetzle:
- 2 cups all-purpose flour
- 1 cup rye flour
- 1 teaspoon kosher salt, plus more to taste
- 4 eggs
- 1 cup, plus 2 tablespoons, whole milk
- 2 tablespoons crème fraîche
- For the Rye Crumble:
- 4 slices (2 ounces) rye bread
- 3 tablespoons olive oil
- 1 garlic clove, grated
- 1 teaspoon rosemary, finely chopped
- Kosher salt, to taste
- For the Dandelion Green Salad:
- 1 cup (2 ounces) dandelion greens, roughly torn
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Kosher salt and freshly ground pepper, to taste
- For Assembly:
- 2 tablespoons butter, unsalted
- 1/2 bunch (8 ounces) pencil asparagus, trimmed and cut into 3-inch pieces
- 1 cup grated Gruyère cheese
- 1 cup fresh peas
- 2 tablespoons minced chives
- 2 tablespoons roughly chopped parsley
- 2 teaspoons lemon zest
- Kosher salt, freshly ground black pepper and grated nutmeg, to taste
Baked Eggs in Bread Bowls
By lorik
1. Preheat oven to 350ºF
- 8 crusty dinner rolls
- 8 large eggs
- 1/4 cup chopped mixed herbs, such as parsley, chives and tarragon
- 2 tablespoons heavy cream
- Salt and pepper
- 4 tablespoons grated Parmesan
Delectable Marinated Chicken
By lorik
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic ba...
- 2 tablespoons Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons teriyaki sauce
- 1 teaspoon liquid smoke flavoring
- 1 tablespoon molasses
- 1 tablespoon sesame seeds
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic pepper
- 2 teaspoons minced garlic
- 1/4 cup canola oil
- 8 skinless, boneless chicken thighs