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Recipes
Smoked Paprika Vinaigrette
By lorik
In a blender, combine all the ingredients and purée until smooth
- 2 cups Arbequina olive oil
- 1/4 cup sherry vinegar
- 3 tablespoons Dijon mustard
- 3 garlic cloves
- 1 shallot
- Kosher salt and freshly ground black pepper, to taste
Homemade Ricotta Cheese
By lorik
For best results, don’t stir the milk too hard, and be very gentle with the curds once they form
- Sicilian Variation:
- 1/3 cup lemon juice (2 lemons)
- 1/4 cup distilled white vinegar, plus extra as needed
- 1 gallon pasteurized (not ultrapasteurized or UHT) whole milk
- 2 teaspoons salt
- 1 gallon whole milk
- 1 quart buttermilk
- 1 pint heavy cream
- 1 tablespoon kosher salt
- 18-inch squares cheesecloth
Chipotle Chicken Enchiladas
By lorik
Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender
- 9 corn tortillas
- 1 15-ounce can crushed fire-roasted tomatoes
- 1 cup low-sodium chicken broth
- 2 tablespoons packed fresh cilantro
- 1/2 small chipotle chile in adobo, plus 1 teaspoon sauce from the can
- 1/2 teaspoon ground cumin
- 2 tablespoons vegetable oil, plus more for the dish
- Kosher salt and freshly ground pepper
- 2 cups shredded rotisserie chicken (skin removed; about 8 ounces)
- 1/2 cup sour cream
- 1 cup shredded monterey jack cheese (about 4 ounces)
- 1 cup shredded cheddar cheese (about 4 ounces)
- Diced avocado and sliced scallions, for topping
Farro Salad with Arugula, Radishes and Goat Cheese
By lorik
The kitchn
- 2 cups farro
- Kosher salt
- 2 small bunches radishes (about 1 pound total), tops removed
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- Freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons Dijon mustard
- 2 cups lightly packed baby arugula
- 4 ounces soft goat cheese, crumbled (about 1 cup)
Enchiladas Suizas
By lorik
Heat the broiler. Peel and quarter onion
- Makes 8 enchiladas
- 1 medium white or yellow onion
- 4 large or 6 small tomatillos
- 2 poblano chiles (or 1 can of whole green chiles)
- 3 to 4 cloves of garlic, unpeeled
- 1 1/2 cups chicken stock
- 1 handful cilantro leaves and stems, plus more leaves for garnish
- 1/2 teaspoon dried oregano, preferably Mexican
- 1 pinch ground allspice or clove
- 1 teaspoon cumin, ground
- Zest and juice of one lime
- 1 teaspoon salt, plus more to taste
- 1 jalapeño chile, seeds removed (optional)
- 2 cups boneless cooked chicken, shredded, sliced or diced
- 8 corn tortillas
- 2 cups shredded jack or mild cheddar cheese
- 1/2 cup sour cream, crème fraîche, or Mexican crema
Slow Cooker Party Snack Mix
By lorik
3 Tips for Better Slow-Cooker Chex Party Mix: Avoid a soggy snack mix: Use an oval slow cooker for more surface ar...
- 4 cups Corn Chex cereal (4 1/2 ounces)
- 4 cups Rice Chex cereal (3 3/4 ounces)
- 2 cups Wheat Chex cereal (4 ounces)
- 2 cups bite-sized pretzels (3 ounces)
- 2 cups bagel chips (3 ounces), broken into bite-sized pieces (such as Stacy's Simply Naked bagel chips)
- 1 cup cheese-flavored crackers, mini breadsticks, mini crackers, or oyster crackers (2 ounces)
- 1 cup nuts, such as Party Peanuts (4 1/2 ounces, optional)
- 8 tablespoons (1 stick) unsalted butter, melted
- 1/4 cup Worcestershire sauce
- 2 teaspoons seasoned salt
- 1 teaspoon garlic powder
- 3/4 teaspoon onion powder
Yogurt Cheese
By lorik
Do not try to make yogurt cheese with yogurt containing modified food starch, gelatin, or gums -- they prevent the ...
- Variation:
- 3 cups plain yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced garlic
- 1 pound plain low-fat yogurt (2 cups), see note above
Smoky Egg Salad with Bacon and Greek Yogurt
By lorik
In a large bowl, whisk together the Greek yogurt, Worcestershire sauce, smoked paprika, chipotle, brown sugar, salt...
- 8 hard-boiled eggs, chopped
- 3 strips bacon, cooked crisp and cut into 1/2 inch pieces
- 1/4 medium red onion, diced
- 3/4 cup Greek yogurt
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon brown sugar
- 1/2 teaspoon kosher or sea salt
- Fresh cracked black pepper, to taste
- 1 tablespoon chopped chives
Quinoa Egg Bowl with Pecorino
By lorik
Step 1 In a medium bowl, whisk the lemon juice, garlic and 3/4 teaspoon salt
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- Kosher salt
- Coarsely ground black pepper
- 3/4 cup extra-virgin olive oil
- 3 ounces Pecorino Toscano or Manchego cheese, coarsely shredded, plus more for garnish
- 1 1/2 cups quinoa, rinsed and drained well
- One 1-pound bunch of mustard greens, Swiss chard or kale, stems and ribs removed, leaves chopped
- 1/2 pound sugar snap peas, trimmed
- 4 soft-cooked eggs, peeled and sliced
- Sliced radishes, for garnish
Baked Rigatoni with Milk-Braised Pork, Ricotta and Lemon
By lorik
Preheat the oven to 375°
- 1/4 cup extra-virgin olive oil
- One 4-pound boneless pork shoulder roast
- Kosher salt and pepper
- 12 garlic cloves
- 1/2 cup dry white wine
- 3 quarts whole milk
- 6 rosemary sprigs, plus chopped rosemary for garnish
- 1 bay leaf
- Five 3-inch strips of lemon zest
- 1 pound rigatoni
- 2 cups fresh ricotta cheese (1 pound)
- Freshly grated pecorino cheese, preferably Pecorino di Fossa