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Recipes
Puerto Rican Chicken and Root Vegetable Soup (Sancocho)
By lorik
Heat oil in an 8-qt. saucepan over medium heat; add garlic, onions, and tomatoes; cook until soft, about 8 minutes
- 2 tbsp. canola oil
- 3 cloves garlic, crushed
- 1 large yellow onion, minced
- 1 plum tomato, cored, seeded, and finely chopped
- 10 cups chicken stock
- 8 sprigs cilantro
- 8 skinless chicken thighs
- 8 oz. red potatoes, peeled and cut into 1″ chunks
- 3 medium carrots, peeled and sliced crosswise
- 1 large green plantain, peeled and cut into 1″ chunks
- 2 oz. spaghetti, broken in half
- Kosher salt and freshly ground black pepper, to taste
Yankee Pot Roast Recipe
By lorik
SERVES 4-6 Heat oven to 325°
- SERVES 4-6
- 1 (5-lb.) beef brisket, trimmed
- Kosher salt, to taste
- 2 tbsp. ground white pepper, plus more to taste
- 1 cup flour
- 3 tbsp. canola oil
- 3 cups beef stock
- 1/2 cup A.1. steak sauce
- 2 tbsp. celery salt
- 1 tsp. poultry seasoning
- 6 bay leaves
- 6 carrots, chopped
- 2 small yellow onions, chopped
- 2 stalks celery, chopped
- 1 (15-oz.) can whole peeled tomatoes, drained and crushed by hand
- Mashed potatoes and green beans, for serving (optional)
Ricotta, Potato, and Scallion Fritters
By lorik
In the bowl of a stand mixer fitted with the dough hook, combine the rye and all-purpose flours with the butter, 1 ...
- 2 1⁄2 cups plus 1 tbsp. (9 oz.) rye flour
- 2 cups all-purpose flour, plus more
- 2 tbsp. melted unsalted butter
- 1 tsp. kosher salt, plus more
- 2 large eggs, lightly beaten
- 1 large russet potato, peeled and boiled until tender
- 3 ⁄4 cup ricotta
- 2 tbsp. finely chopped scallions
- Freshly ground black pepper
- Vegetable oil, for frying
Homemade Mint Slice Cookies
By lorik
Delicious Homemade Mint Slice Cookies to share
- For the filling and the coating:
- 4 ounces butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup cocoa powder
- 1 cup all-purpose flour
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 4 ounces milk chocolate
- 2 ounces dark chocolate
- 1 tablespoon coconut oil, or vegetable oil
Sweet Corn Cacio e Pepe
By lorik
1. Make the corn stock: Slice off the kernels from the corncobs, reserving the kernels for later
- For the Corn Stock:
- 6 medium corncobs, husked
- 6 cups water
- 5 black peppercorns
- 2 bay leaves
- 1 thyme sprig
- For the Pasta:
- Kosher salt, to taste
- 1 pound dried spaghetti
- 1 tablespoon freshly cracked black pepper
- 1 1/2 cups corn stock
- 6 tablespoons unsalted butter, cubed
- Reserved corn kernels
- 1 1/2 cups grated Parmesan
- 1/2 cup grated Pecorino Romano
Smoked Trout with Pickled Beets for Two
By lorik
Pulse 4 ounces smoked trout with 2 Tbsp softened butter and 1 Tbsp lemon juice in a food processor
- From Food Network
Malted Oatmeal Cream Pies
By lorik
Make the cookies: Whisk the flour, malted milk powder, baking soda, cinnamon and salt in a medium bowl; set aside
- For the cookies:
- 1 1/2 cups all-purpose flour
- 1 tablespoon malted milk powder (such as Carnation original)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups quick or old-fashioned oats
- 1/2 cup sliced almonds
- 2 sticks unsalted butter, at room temperature
- 3/4 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- For the filling:
- 5 tablespoons unsalted butter, at room temperature
- 2 cups confectioners' sugar, plus more if needed
- 1 tablespoon malted milk powder (such as Carnation original)
- 2 tablespoons whole milk, plus more if needed
- 1/4 teaspoon pure vanilla extract
Grilled Flank Steak with Garlic Shallot and Rosemary
By lorik
Flank steaks smaller or larger than 2 pounds can be used, but adjust the amount of salt and pepper accordingly
- For Marinade:
- 6 tablespoons olive oil
- 6 medium cloves garlic, minced or pressed through a garlic press (about 2 tablespoons)
- 1 medium shallot, minced (about 3 tablespoons)
- 2 tablespoons minced fresh rosemary
- For Steak:
- 1 flank steak (about 2 pounds), patted dry with paper towels
- 2 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
Arugula and Pear Salad
By lorik
Whisk together oil, vinegar, shallots, garlic and Dijon
- 1/4 cup extra virgin olive oil
- 1/3 cup white balsamic vinegar
- 2 Tbsp minced shallot
- 2 tsp minced garlic
- 1/2 tsp Dijon mustard
- Salt and pepper to taste
- 8 cups (5 oz) arugula
- 2 bartlett pears, sliced
- 3/4 cup radishes, sliced
- 1/4 cup crumbled parmesan
Smoked Gouda and Bacon BBQ Burger
By lorik
In a large skillet, heat the oil
- Sweet Barbecue Sauce:
- 2 tablespoons vegetable oil
- One 1-pound onion, halved and thinly sliced
- Salt
- 1/4 cup Frank’s RedHot or other hot sauce
- 1/4 cup beef broth
- 6 tablespoons unsalted butter, softened
- Eight 1/2-inch-thick slices of firm white bread
- 8 slices of thick-cut bacon
- 2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
- 3 ounces smoked Gouda, shredded (1 cup)
- 1/4 cup Sweet Barbecue Sauce
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- Salt
- 2 tablespoons unsalted butter
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 1/2 cup apple juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons chopped peeled fresh ginger
- 2 tablespoons unsulfured molasses