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Recipes
Beef Kitfo (Ethiopian Tartare) with Injera Crisps
By lorik
1. Make the injera crisps: Preheat the oven to 325° and line a sheet tray with parchment paper
- For Injera Crisps:
- 2 to 4 pieces injera, roughly torn into 4-inch pieces
- For Spiced Butter:
- 1/2 cup unsalted butter
- 4 garlic cloves, halved
- 3-inch piece ginger, peeled and sliced
- 1 jalapeño, halved
- 1 tablespoon ground Berbere spice
- For the Kitfo:
- 1/4 cup unsalted butter
- 1 lemon, zested using a vegetable peeler and white pith removed
- 2 shallots, finely diced
- 1 small gala apple, diced
- 2 tablespoons fresh lemon juice (from 1 lemon)
- 1 tablespoon Dijon mustard
- 1 tablespoon berbere
- 1 pound strip loin, trimmed and diced into 1/4-inch pieces (2 cups)
- 1 1/4 teaspoons kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 2 cured anchovy fillets, finely diced
Jalapeno Biscuits with Chorizo Gravy
By lorik
The ultimate crew feeding spicy snack plan, delicious Jalapeno Biscuits with Chorizo Gravy
- BISCUITS:
- 3 garlic cloves, unpeeled
- 2 large jalapeños
- 5 cups all-purpose flour, plus more for dusting
- 2 1/2 tablespoons baking powder
- 1 tablespoon granulated sugar
- 1 tablespoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon smoked paprika
- 5 sticks unsalted butter, frozen and coarsely grated
- 2 cups heavy cream
- 1/2 cup cilantro leaves, minced
- GRAVY:
- 2 tablespoons olive oil
- 1 pound cooked, uncured chorizo, minced
- 2 garlic cloves, minced
- 1 Vidalia onion, minced
- 1 jalapeño, stemmed, seeded and minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Kosher salt, to taste
- BAKING AND SERVING:
- 4 tablespoons unsalted butter, melted
- Espelette pepper, for garnish
- Flaky sea salt, for garnish
- Chives, finely chopped for garnish
Grilled Chipotle Lime Cauliflower Steaks
By lorik
Remove the leaves on each cauliflower head and trim the stem end until you can set the cauliflower flat on the cutt...
- Serves 4 to 6
- 2 large heads cauliflower
- 1/4 cup olive oil
- 2 limes, zested and juice
- 2 cloves garlic, finely grated
- 1 teaspoon honey or agave syrup
- 2 tablespoons paprika
- 1 tablespoon chipotle powder
- 1 teaspoon salt
- 1/4 cup finely chopped cilantro leaves
- Lime wedges, to serve
Grilled Hoisin Chicken and Plums
By lorik
Preheat a grill to medium
- FOR THE THIGHS, HEAT:
- 1/3 cup hoisin sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- 1 teaspoon grated peeled ginger
- Kosher salt and freshly ground pepper
- 8 skin-on, bone-in chicken thighs (2 to 2 1/4 pounds)
- 4 plums, halved and pitted
- 6 cups baby arugula
- Juice from 1/2 lemon
- 2 tablespoons chopped roasted salted cashews
- Variation from Cuisine at Home (for 2)
- 2 Tbsp. peanut oil
- 4 bone-in chicken thighs (1 lb.)
- FOR THE GLAZE, WHISK:
- 1/3 cup hoisin sauce
- 2 Tbsp. chopped scallions (2 scallions)
- 1 Tbsp. each minced fresh ginger and garlic
- 2 tsp. each low-sodium soy sauce and rice vinegar
- 1 tsp. each chili garlic sauce and sesame oil
Ham and Cheese Soufflés
By lorik
In a 2-qt. saucepan, melt 2 tbsp
- 3 tbsp. unsalted butter
- 1 shallot, finely chopped
- 2 tbsp. flour
- 1 1⁄2 cups milk
- 4 oz. grated sharp white cheddar
- 1 ⁄2 tsp. mustard powder
- 1 ⁄8 tsp. cayenne
- 1 ⁄8 tsp. ground nutmeg
- 6 eggs, separated
- Kosher salt and freshly ground black pepper, to taste
- 4 oz. finely chopped ham (any variety will do)
- 1 1⁄2 tbsp. finely chopped chives
- 1 ⁄4 cup finely grated Parmesan
Pletzel
By lorik
We found that while kneading the dough in a stand mixer on high speed, the mixer tended to wobble
- 3 cups (15 ounces) all-purpose flour
- 1 2/3 cups water, room temperature
- Kosher salt
- 1 1/2 teaspoons instant or rapid-rise yeast
- 1 1/4 teaspoons sugar
- 5 tablespoons olive oil
- 3 onions, chopped fine
- 2 tablespoons poppy seeds
French Onion Frittata
By lorik
Arrange a rack in the middle of the oven and heat to 400°F
- 2 tablespoons unsalted butter, divided
- 2 cups diced day-old bread
- 1 tablespoon olive oil
- 2 large yellow onions, thinly sliced
- 1 1/2 teaspoons kosher salt, divided
- 1 tablespoon balsamic vinegar
- 8 large eggs
- 1/4 cup whole or 2% milk
- 1 tablespoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup diced Gruyère cheese (2 ounces)
- 1 tablespoon finely chopped fresh chives
The Seven Dials of Taste
By lorik
1. Salt = The MVP Fine salt (like sea salt or kosher salt), flaky finishing salt, coarse salts like fleur de sel an...
- From Food 52
Lemon-Lime Curd with Rosemary Sables
By lorik
Makes about 3 dozen cookies and 1 1/4 cups of curd To make the curd: Place the lime and lemon juice, zest, yolks,...
- For the Curd:
- 1/4 cup + 2 tablespoons fresh lime juice
- 1/4 cup fresh lemon juice
- 4 large egg yolks
- 1 large egg
- 1 cup granulated sugar
- 6 tablespoons unsalted butter, diced and softened
- For the Rosemary Sables:
- 2 cups all-purposed flour
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 tablespoon chopped fresh rosemary
Simple Stromboli
By lorik
Preheat oven to 425 degrees F (220 degrees C)
- 1/2 pound bulk pork sausage (optional)
- 1 (1 pound) loaf frozen bread dough, thawed
- 4 slices hard salami
- 4 slices thinly sliced ham
- 4 slices sandwich sized pepperoni
- 4 slices white American cheese
- 4 slices sharp provolone
- 2-3 balls of fresh burrata cheese, sliced in half
- Thinly sliced onion
- salt and ground black pepper to taste
- 1 egg white, lightly beaten