Lorik's profile page
Recipes
Jamaican Johnny Cakes
By lorik
Sift together dry ingredients
- 4 cups all purpose flour
- 1 tsp baking powder
- dash of salt
- 4 cups vegetable oil, for frying
- 1 Tbsp butter
- 1 1/2 cups water
Rosemary-Gorgonzola Pan Sauce
By lorik
Use low-sodium broth and unsalted butter in this recipe or the reduced sauce may be too salty
- Makes enough for 4 steaks
- 2 tablespoons unsalted butter, cut into 2 pieces and chilled
- 1 shallot, minced
- 1/2 cup red wine
- 1 teaspoon brown sugar
- 1/2 cup low-sodium beef broth
- 1/4 teaspoon minced rosemary
- 2 tablespoons Gorgonzola cheese, crumbled
- Salt and pepper
Basic Red Wine Pan Sauce
By lorik
Use low-sodium broth and unsalted butter in this recipe or the reduced sauce may be too salty
- Makes enough for 4 steaks
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 1 shallot, minced
- 1/2 cup red wine
- 1 teaspoon brown sugar
- 1/2 cup low-sodium beef broth
- 1/4 teaspoon fresh thyme , minced
- Salt and pepper
Corn and Cheese Tamales
By lorik
Be sure to use quick grits, not instant—instant grits are processed further and will adversely affect the texture...
- 3/4 cup quick grits (not instant)
- 1 cup boiling water
- 3/4 cup masa harina
- 15 large dried corn husks
- 1 cup frozen corn, thawed
- 4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch cubes and softened
- 1/4 cup (2 ounces) lard, softened
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 ounces Monterey Jack cheese, shredded (about 1 1/2 cups)
- 1 - 2 tablespoons minced pickled jalapeños
Dunderi with Lemon and Butter
By lorik
Recipe adapted from "Pasta by Hand: A Collection of Italy's Regional Hand-Shaped Pasta," by Jenn Louis
- For the Dunderi:
- 480 grams (2 cups) whole-milk ricotta cheese
- 6 egg yolks
- 45 grams (1 cup) finely grated Parmesan, using a microplane
- Pinch freshly grated nutmeg
- 1 teaspoon kosher salt
- 160 grams (1 cup), plus 2 tablespoons, all-purpose flour, plus more for dusting
- Semolina flour, for dusting
- For the Sauce:
- 1 stick unsalted butter
- 2 teaspoons fresh lemon juice
- Zest of 1 lemon
- Kosher salt, to taste
- Parmesan, for serving
Slow-Cooker Deep-Dish Pizza
By lorik
Preheat the slow cooker on high for 20 minutes
- Nonstick cooking spray, for spraying the slow cooker insert
- 8 ounces prepared pizza dough (if refrigerated, let it rise in an oiled bowl for 2 hours)
- 8 ounces sliced (not grated) mozzarella cheese
- 8 ounces thinly sliced pepperoni, preferably sandwich size
- 1/2 cup store-bought pizza sauce
- 1 tablespoon grated Parmesan
- 6 fresh basil leaves, cut into chiffonade
- Pinch crushed red pepper
Parsi-Style Scrambled Eggs
By lorik
Melt 3 tbsp. butter in a 12" nonstick skillet over medium-high heat
- 4 tbsp. unsalted butter
- 1 small white onion, finely chopped
- 2 serrano chiles, stemmed, seeded, and finely chopped
- 2 cloves garlic, finely chopped
- 2 plum tomatoes, cored and chopped
- 8 eggs, beaten
- 1 ⁄2 cup chopped cilantro leaves
- 1 ⁄4 cup heavy cream
- Kosher salt, to taste
BA's Best Hot Fudge
By lorik
Cook cream, brown sugar, brown rice syrup, butter, and ¼ cup water in a medium heavy saucepan over medium heat, st...
- 1 1/4 cups heavy cream
- 2/3 cup (packed) dark brown sugar
- 1/3 cup brown rice syrup or dark agave nectar
- 2 tablespoons unsalted butter
- 5 ounces unsweetened chocolate, chopped
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons vanilla extract
- 3/4 teaspoon kosher salt
- A candy thermometer
Rye Spaetzle with Asparagus and Gruyère
By lorik
Recipe adapted from Eduard Frauneder, Freud, New York, NY
- 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 fraiche
- 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
Caramelized Bananas
By lorik
Remove the skin and cut each of the bananas into 5 pieces
- 6 fresh bananas
- 5 ounces granulated sugar
- 2 ounces butter
- 2 ounces Meyer’s Dark Rum
- 5 ounces heavy whipping cream
- Vanilla ice cream
- Sliced almonds, toasted