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Recipes
Manischewitz Braised Lamb Shanks
By lorik
1. Preheat the oven to 350°
- Lamb:
- 4 lamb shanks
- 1 tablespoon kosher salt, divided
- 1 1/2 teaspoons freshly ground black pepper, divided
- 2 tablespoons canola oil
- 2 medium carrots, unpeeled and cut into 2-inch lengths
- 2 celery stalks, cut into 2-inch lengths
- 2 Granny Smith apples, cored and cut into 1-inch cubes
- 1 medium yellow onion, quartered and each quarter halved crosswise
- 1 leek, white and light green parts only, sliced into 2-inch lengths
- 2 tablespoons harissa paste
- Two 2-inch cinnamon sticks
- 2 tablespoons honey
- 4 cups water
- 2 cups Manischewitz red wine
- Spicy Apples:
- 1 Granny Smith apple--halved, cored, and thinly sliced into 1/8-inch-thick strips
- 1/2 lemon
- 1 red chile (such as a Fresno chile)--halved, seeded and thinly sliced lengthwise into strips
- 2 tablespoons roughly chopped flat-leaf parsley
- Pinch kosher salt
Cashew Pork with Snow Peas
By lorik
1. Toast cashews in 12-inch nonstick skillet over medium heat until golden, about 5 minutes
- 1/2 cup raw cashews, chopped
- 1 cup low-sodium chicken broth
- 1/4 cup mirin
- 1/4 cup soy sauce
- 3 tablespoons cornstarch
- 1 (16-ounce) pork tenderloin, trimmed
- 3 tablespoons vegetable oil
- 8 ounces snow peas, strings removed
- 6 garlic cloves, minced
- 1 tablespoon grated fresh ginger
The Best Cinnamon Toast
By lorik
1. Make the cinnamon syrup: In a small saucepan, combine the sugar, cinnamon sticks and water, and bring to a boi...
- For the Cinnamon Syrup:
- 1/2 cup sugar
- 3 cinnamon sticks
- 1/2 cup water
- For the Toast:
- 4 tablespoons unsalted butter, softened and divided
- Four 3/4-inch-thick slices Pullman loaf
- Pinch kosher salt
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
- Confectioners' sugar, for dusting (optional)
Schnitzel Sandwiches on Pretzel Rolls
By lorik
For Rolls: Warm the milk in a small saucepan until a thermometer registers 110 degrees F
- For Pretzel Rolls:
- 1 cup milk
- 1 1/4 -ounce package active dry yeast (2 1/4 teaspoons)
- 1 tablespoon packed light brown sugar
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon fine salt
- 2 tablespoons unsalted butter, at room temperature
- Cooking spray
- 1/2 cup baking soda
- 1/4 cup coarse sea salt, plus more for sprinkling
- 1 large egg, lightly beaten
- Sandwiches:
- 1 cup all-purpose flour
- Kosher salt and freshly ground pepper
- 2 large eggs
- 1/2 cup milk
- 2 cups breadcrumbs
- 2 teaspoons caraway, poppy, sesame or fennel seeds (or a combination)
- 8 pork, turkey or chicken cutlets (about 1 1/2 pounds)
- cup extra-virgin olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley
- 8 pretzel rolls, split
- Sliced pickles, sliced red onion, lettuce leaves and/or spicy brown mustard, for topping
Pati's Mango Lime Tart
By lorik
Preheat oven to 350 degrees Fahrenheit
- 6 ounces Maria Cookies ground to a fine crumb about 2 cups cookie crumbs
- 8 tablespoons unsalted butter melted
- 1/2 cup granulated sugar divided
- 1/2 teaspoon kosher or sea salt
- 1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
- 1/3 cup freshly squeezed lime juice
- 3 egg yolks
- 1 14-ounce can sweetened condensed milk
- 1 cup heavy cream divided
- 1/4 cup cream of coconut
Kyrgyz Swirled Onion Flatbread
By lorik
Flaky fried breads are popular in Kyrgyzstan, where they are served hot from the pan alongside soup
- 3 tablespoons butter
- 2 small onions, finely sliced
- Sea salt
- Pinch of chile powder (optional)
- 1 1/2 cups all-purpose flour, plus extra for dusting 1/2 cup warm water
- Sunflower oil, for cooking
Israeli Couscous with Lemon, Mint, Peas, Feta and Pickled Shallots
By lorik
The warm couscous can be tossed with butter or extra-virgin olive oil and salt and pepper for a side dish or cooled...
- Basic Israeli Couscous:
- 2 cups Israeli couscous
- 1 tablespoon extra-virgin olive oil
- 2 1/2 cups water
- 1/2 teaspoon salt
- For Salad:
- 1/3 cup red wine vinegar
- 2 tablespoons sugar
- Salt and pepper
- 2 shallots, sliced thin
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/8 teaspoon red pepper flakes
- 1 recipe Simple Israeli Couscous (see related content), cooled
- 4 ounces (4 cups) baby arugula, roughly chopped
- 1 cup fresh mint leaves, torn
- 1/2 cup frozen peas, thawed
- 1/2 cup shelled pistachios, toasted and chopped
- 3 ounces feta cheese, crumbled (3/4 cup)
Enchilada Casserole
By lorik
On a baking sheet, arrange 12 cored roma tomatoes, 1 quartered onion, 4 garlic cloves, 2 poblano peppers and 2 jala...
- From Tasting Table
Buttermilk Pork Chops with Corn Relish
By lorik
Make the brine: Combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay l...
- 2 cups buttermilk
- 3 tablespoons packed light brown sugar
- 4 tablespoons extra-virgin olive oil
- Kosher salt
- 6 cloves garlic, smashed
- 6 bay leaves
- 2 teaspoons hot sauce
- 12 black peppercorns
- 1 lemon
- 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)
- Vegetable oil, for brushing
- 6 ears of corn, husked
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh chives
Ways to Customize your Brownies
By lorik
Tahini swirl: Make sure your tahini (use white and/or black) is well-blended
- From Food 52