Lorik's profile page
Recipes
Filet Mignon with Smashed Potatoes and Horseradish Sauce
By lorik
We prefer brined (not creamy) horseradish
- 2 pounds red potatoes, upeeled, cut into 1-inch pieces
- 1/4 cup vegetable oil
- 1 cup sour cream
- 1/2 cup heavy cream
- Salt and pepper
- 4 (6- to 8-ounce) center cut filets mignons, 2 inches thick, trimmed
- 1/4 cup prepared horseradish, drained
- 2 teaspoons Dijon mustard
- 1/4 teaspoon sugar
Japanese-Style Stir-Fried Noodles
By lorik
This recipe calls for lo mein noodles, but use yakisoba noodles if you can find them and follow the same cooking di...
- Sesame-Orange Spice Blend:
- 1/8 teaspoon baking soda
- 12 ounces flank steak, trimmed, sliced lengthwise into 2- to 2 1/2-inch strips, each strip sliced crosswise 1/4 inch thick
- 1/4 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons packed brown sugar
- 3 garlic cloves, minced
- 3 anchovy fillets, rinsed, patted dry, and minced
- 1 teaspoon rice vinegar
- 1 pound fresh or 8 ounces dried lo mein noodles
- 1 tablespoon vegetable oil
- 6 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
- 1 carrot, peeled and sliced 1/8 inch thick on bias
- 3/4 cup chicken broth
- 6 cups napa cabbage, sliced crosswise into 1/2-inch strips
- 7 scallions, cut on bias into 1-inch lengths
- Salt
- 3/4 teaspoon grated orange zest
- 2 teaspoons sesame seeds
- 1 1/2 teaspoons paprika
- 1 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
Short Rib Hash Breakfast Sandwich
By lorik
Hash Instructions: In a large cast-iron skillet over medium heat, heat 2 tablespoons of the oil
- Short rib hash: 3 tbsp oil, divided + 1 yellow onion, thinly sliced + 1 lb cooked short ribs, diced + 2 lb cooked Yukon Gold potatoes, quartered and sliced 1/2 in thick + 4 tbsp butter, melted + kosher salt and freshly ground black pepper, to taste
- Sandwich: 1 tbsp mayonnaise + 1 tsp Dijon mustard + 1 tsp horseradish + 2 slices rye bread, toasted + 3/4 c short rib hash recipe above) + 2 slices Jarlsberg cheese + 1 fried egg
Roasted Tomato, Whipped Burrata and Basil Oil Soup
By lorik
For the Soup: Halve the tomatoes lengthwise and seed them
- For the soup:
- Makes 1 1/2 to 2 quarts
- 2 pounds Roma tomatoes
- 2 tablespoons extra-virgin olive oil
- A sprinkling of sea salt and black pepper
- 4 tablespoons butter
- 2 large shallots
- 2 large cloves garlic
- 2 tablespoons all-purpose flour
- 5 cups rich chicken broth
- 2 large basil leaves
- Additional salt and pepper, to taste
- For the burrata, basil oil, and putting it all together:
- 1 cup fresh basil leaves
- 1/2 cup extra-virgin olive oil
- 1/4 teaspoon salt
- 1 eight-ounce ball of fresh burrata cheese
- Roasted tomato soup
Fresh Pappardelle with Peas, Butter, and Parmigiano-Reggiano
By lorik
Bring a large pot of well-salted water to a boil
- Kosher salt
- 1-1/2 oz. prosciutto rind
- 2 cups lower-salt chicken broth
- 1/4 cup extra-virgin olive oil
- 1 oz. (2 Tbs.) unsalted butter
- 1 medium leek, dark-green top removed, light part halved lengthwise, cleaned, and thinly sliced (1 cup)
- 6 medium scallions, trimmed and thinly sliced (1 cup)
- Freshly ground black pepper
- 1 lb. fresh pappardelle pasta
- 1 cup English peas, fresh or frozen
- 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving
- 1/4 cup chopped fresh flat-leaf parsley
Basic Pesto Sauce with Variations
By lorik
Directions are the same for all: Toast nuts/seeds in a dry skillet, let cool
- Basil Pesto:
- 1/3 cup pine nuts
- 3 cups basil
- 2 garlic clove
- 1/4 tsp kosher salt
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- 1 tsp lemon juice
- Cilantro Pesto:
- 1/3 cup pepitas
- 3 cups cilantro
- 1/2 tsp orange zest
- 2 garlic cloves
- 1/4 tsp kosher salt
- 1/2 cup grated aged gouda
- 1/2 cup olive oil
- 1 tsp orange juice
- or
- 1 c cilantro + 1/4 c queso fresco + 1/4 c toasted pumpkin seeds + 2 tbsp lime juice + 1/4 c extra-virgin olive oil + salt, to taste
- Mint Pesto:
- 1/3 cup sunflower seeds
- 3 cups mint
- 1 tsp chopped rosemary
- 2 garlic cloves
- 1/4 tsp kosher salt
- 1/2 cup grated pecorino
- 1/2 cup olive oil
- 1 tsp lemon juice
- or
- 1 c mint + 1/4 c feta + 1/4 c toasted almonds + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste
- Parsley Walnut Pesto:
- 1/3 cup walnuts
- 3 cups parsley
- 2 garlic cloves
- 1/4 tsp kosher salt
- 1/2 cup grated parmesan
- 1/2 cup olive oil
- 1 tsp lemon juice
- or
- 1 c parsley + 1/4 c Grana Padano + 1/4 c toasted pistachios + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste
- Sage Pesto:
- 1/4 c sage + 3/4 c parsley + 1/4 c Parmigiano-Reggiano + 1/4 c toasted walnuts + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste
- Tarragon Pesto:
- 1 c tarragon + 1/4 c Gruyère + 1/4 c toasted hazelnuts + 2 tbsp lemon juice + 1/4 c extra-virgin olive oil + salt, to taste
Pie Crust Empanadas
By lorik
Brown beef, chorizo, onion and garlic in pan until cooked through
- 1 refrigerator pie crust (1/2 a box)
- 1/2 lb ground beef
- 1/4 lb ground chorizo
- 1 small yellow onion, diced
- 1 tsp minced garlic
- 1/4 tsp dried ground cumin
- salt and pepper to taste
- 1 egg, beaten
Rich and Creamy Mashed Potatoes
By lorik
In a large saucepan, cover the potatoes with water and bring to a boil
- 4 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- Kosher salt
- 1 1/2 sticks unsalted butter
- 1 1/4 cups whole milk
- 1 cup mayonnaise
- Freshly ground white pepper
Pesto and Egg Baguette Sandwich
By lorik
Makes 1 sandwich Mix the pesto and mayonnaise together in a small bowl and spread onto both cut sides of the bague...
- 1 (6-inch) piece of French baguette
- 1 tablespoon pesto
- 1 tablespoon mayonnaise
- 1 hard-boiled large egg
- Red pepper flakes (optional)
French Chicken Noodle Soup
By lorik
Heat broth and chicken in a pot over medium-low
- HEAT:
- 61/2 cups low-sodium chicken broth
- 2 bone-in chicken breasts, halved crosswise (11/2 lb.)
- COOK:
- 4 strips thick-sliced bacon, diced
- 2 cups sliced leeks
- 1 1/2 cups each sliced carrots and sliced celery
- 2 Tbsp. minced fresh garlic
- DEGLAZE:
- 1/2 cup brandy
- 2 Tbsp. Dijon mustard
- 1 Tbsp. chicken base (such as Better Than Bouillon)
- 1 1/2 cups apple cider
- 2 fresh bay leaves
- STIR IN:
- 6 oz. dry curly egg noodles
- 1 Granny Smith apple, peeled and diced
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. chopped fresh tarragon
- Salt and black pepper to taste