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Recipes
Potato Gnocchi with Chorizo Sauce
By lorik
Spicy chorizo in a red sauce is served over homemade gnocchi for a perfect dinner
- For Gnocchi:
- 3 pounds baking potatoes
- 6 large egg yolks, lightly beaten
- 3 cups all-purpose flour, plus more for dusting
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- For Chorizo Sauce:
- 3 medium tomatoes
- 1 pound fresh chorizo, casings removed
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, minced
- Kosher salt
- Black pepper
- 1 carrot, coarsely grated
- 2 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 bay leaf
- 1 tablespoon sugar
- 2 cups chicken stock
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
- 1 1/2 teaspoons minced oregano, plus sprigs for garnish
- Crushed red pepper, for garnish
Easy Homemade Parmesan Hamburger Buns
By lorik
1. Combine all of the ingredients for the buns in the bowl of a stand mixer fitted with the dough hook attachment
- For the Buns:
- 2 3/4 cups unbleached all-purpose flour
- 1/2 cup finely grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon onion powder
- 1 tablespoon sugar
- 2 1/2 teaspoons instant yeast
- 4 tablespoons unsalted butter, softened
- 1 large egg
- 2/3 to 3/4 cups lukewarm water
- Vegetable oil, for greasing
- For Topping:
- 1 large egg white
- 2 teaspoons sesame seeds
Curried Chicken Salad with Roasted Carrots
By lorik
Preheat the oven to 400°
- 3/4 pound carrots, peeled and cut into 1-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 1/2 cup chopped walnuts
- 2 cups plain whole-milk Greek yogurt
- 2 tablespoons honey
- 1 tablespoon ground cumin
- 2 teaspoons curry powder
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cardamom
- 4 cups shredded rotisserie chicken (1 pound)
- 1 cup chopped prunes
- 1/2 cup chopped dried apricots
- 1 small Granny Smith apple—halved, cored and chopped
Parsnips with Bacon
By lorik
Cook 2 strips chopped thick-cut bacon in vegetable oil over medium-high heat until almost crisp
- 2 strips thick sliced bacon
- vegetable oil
- 1 onion, thinly sliced
- 1 pound parsnips, peeled and cut into 2 inch pieces
- 2 celery stalks, sliced
- salt and pepper
- 1 1/2 cups chicken broth
- 1 Tablespoon butter
- chopped parsley and thyme for garnish
Roasted Garlic Summer Salsa
By lorik
Preheat the oven 350 degrees F
- 6 large unpeeled garlic cloves
- 1 teaspoon of olive oil
- 2 to 3 dried arbol chiles (may substitute Tabasco hot sauce, to taste)
- One 14.5 ounce can of diced tomatoes
- 2 tablespoons fresh lime juice
- 2 tablespoons minced fresh cilantro
- 3/4 cup diced fresh tomato
- 1/3 cup minced onion
- 3/4 cup diced cucumber
- 1 large avocado, diced
- Salt and freshly ground pepper, to taste
Una Pizza Rustica e Autentica
By lorik
Godfather Part 1: Make your pizza dough
- Godfather Part 1, the crust:
- 3 cups (450 grams) high gluten flour
- 1 tsp active dry yeast
- 1/4 cup warm water
- 3/4 cup cold water
- 1 tablespoon olive oil
- sea salt
- Godfather Part 2, the sauce:
- 1 28 oz can San Marzano tomatoes (or substitute Muir Glen)
- 1 clove garlic
- 1/4 cup chopped onion
- A good handful of basil (holding some leaves back to finish).
- 2 really good anchovy filets, salted or jar, just be sure they’re quality good
- 1 1/2 teaspoons Sea salt
- 3-4 ounces buffala mozzarella, sliced
Quinoa Tabbouleh Salad
By lorik
Rinse the quinoa under cool water, then combine with 2 cups of water and 1/2 teaspoon salt in a medium saucepan
- 1 cup uncooked quinoa
- 1/2 medium red onion, chopped (3/4 cup)
- 2 medium tomatoes, chopped (2 cups)
- 1 1/2 to 2 cups minced parsley (1 large bunch)
- 1/2 cup minced mint (1 small bunch)
- 2 cloves garlic, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice, plus extra to taste
- Salt and pepper
- 8 ounces feta, optional
Sweet, Sticky and Spicy Chicken
By lorik
Pat chicken dry and season with salt and pepper
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1/4 cup soy sauce
- 2 teaspoons chopped fresh ginger root
- 2 teaspoons chopped garlic
- 2 tablespoons hot sauce
- salt and pepper to taste
- 4 skinless, boneless chicken breast halves - cut into 1/2 inch strips
- 2 egg whites, beaten
- 3/4 cup corn starch
- 1/4 cup AP flour
- 1/4 tsp baking soda
- 1/4 cup chopped scallions
- 4 cups vegetable oil
Glazed Spice Rubbed Spareribs
By lorik
Cook the pork: Position a rack in the center of the oven and heat to 300°F
- For the ribs:
- 2 Tbs. fennel seeds
- 1 Tbs. cumin seeds
- 2 tsp. whole black peppercorns
- 2 Tbs. smoked paprika, preferably hot
- 6-1/2 to 7 lb. pork spareribs (about 2 racks)
- Kosher salt
- 1/2 cup apple juice
- Flaky sea salt (optional)
- For the glaze:
- 1/2 cup apple juice
- 1/2 cup tomato paste
- 2 Tbs. Worcestershire sauce
- 1-1/2 packed Tbs. dark brown sugar
- 1-1/2 tsp. spicy brown mustard
- 1/2 tsp. dried oregano
- 1/2 tsp. finely chopped garlic
- Kosher salt
Sausage-and Pumpkin-Stuffed Shells
By lorik
Heat oven to 350ºF. Cook pasta as directed on package, omitting salt; drain
- 20 jumbo pasta shells
- 1 lb. Italian sausage
- 1 onion, chopped
- 3 cups loosely packed baby spinach leaves
- 1 can (15 oz.) pumpkin, divided
- 1 cup fat-free reduced-sodium chicken broth
- 1 tub (8 oz.) PHILADELPHIA Bacon Cream Cheese Spread
- 1 cup KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA