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Recipes
RICOTTA SALATA-STUFFED FLATBREAD WITH SHALLOTS (CICCIO)
By lorik
In a small saucepan over medium, combine 2 tablespoons of the oil and the shallots
- 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, DIVIDED
- 2 LARGE SHALLOTS, HALVED LENGTHWISE AND THINLY SLICED (ABOUT 1/2 CUP)
- 2 GARLIC CLOVES, THINLY SLICED
- 1 TEASPOON MINCED FRESH ROSEMARY
- 2 8-OUNCE PORTIONS PIZZA DOUGH, WARMED TO 75°F
- 1 CUP SHREDDED RICOTTA SALATA CHEESE
- 1/4 CUP GRATED PARMESAN CHEESE
- BREAD FLOUR, FOR DUSTING
- SEMOLINA FLOUR, FOR DUSTING
- KOSHER SALT AND GROUND BLACK PEPPER
- 1 TABLESPOON FLAT-LEAF PARSLEY LEAVES
Tortilla Brunch Bake
By lorik
HEAT oven to 375º F. BLEND eggs and cream cheese in blender until smooth
- 1 doz. eggs
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
- 12 corn tortillas (6 inch)
- 4 green onions, sliced, divided
- 1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
- 1 jar (16 oz.) red salsa
- 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
Cornmeal Bao with Turkey and Black Pepper Sauce
By lorik
Cornmeal Bao: Stir sugar and yeast into ⅔ cup warm (100°) water in a small bowl
- Cornmeal Bao:
- 2 tablespoons sugar
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoons)
- 2 cups all-purpose flour
- 1 cup Jiffy corn muffin mix
- 1 tablespoon kosher salt
- 1 teaspoon baking powder
- 2 tablespoons vegetable oil, plus more
- Sauce and Assembly:
- 1/4 cup sugar
- 3 tablespoons soy sauce
- 1 green or red Thai chile, thinly sliced
- 1 1/2-inch piece ginger, peeled, thinly sliced
- 1 garlic clove, thinly sliced
- 2 tablespoons dark or regular soy sauce
- 2 tablespoons mushroom or regular soy sauce
- 2 teaspoons unseasoned rice vinegar
- 1 teaspoon freshly ground black pepper
- Grilled Turkey Breast, mayonnaise, bread-and-butter pickles, shredded carrots, and cilantro leaves with tender stems (for serving)
Swiss Cheese Soup
By lorik
In a medium Dutch oven over medium heat, melt the butter
- 1 tbsp. unsalted butter
- 1 onion, minced
- 2 large carrots, finely diced
- 1 large leek, trimmed, rinsed well, and finely chopped
- 2 cups vegetable stock
- 2 1⁄4 cups milk
- 2 small white potatoes, such as Charlotte variety, peeled and grated (7 oz.)
- 1 ⁄3 tightly packed cup thawed frozen spinach, squeezed of excess water and finely chopped (2 3⁄4 oz.)
- 2 cups grated L'Etivaz cheese or Gruyere
- 1 ⁄3 cup heavy cream
- Salt and freshly ground pepper
Sausage and Pecan Corn Bread
By lorik
Brown sausage, separating into pieces
- 1 lb mild breakfast sausage
- 1 c yellow cornmeal
- 1 c AP flour
- 1/4 c sugar
- 4 tsp baking powder
- 1 egg
- 1 c milk
- 2 Tbsp oil
- 1/3 c coarsely chopped pecans
Oven Home Fries
By lorik
Making home fries the traditional way takes about an hour of standing over a hot skillet, after which you get only ...
- 3 1/2 pounds russet potatoes, peeled and cut into 3/4-inch dice
- 1/2 teaspoon baking soda
- 3 tablespoons unsalted butter, cut into 12 pieces
- Kosher salt and pepper
- Pinch cayenne pepper
- 3 tablespoons vegetable oil
- 2 onions, cut into 1/2-inch dice
- 3 tablespoons minced fresh chives
Skillet Chicken and Stuffing for Two
By lorik
The fresh herbs make a big flavor difference in this recipe; do not use dried herbs
- 2 2 to 12-ounce) to 12-ounce) bone-in split chicken breast, trimmed
- 2 2 to 12-ounce) to 12-ounce) bone-in split chicken breast, trimmed
- 2 2 to 12-ounce) to 12-ounce) bone-in split chicken breast, trimmed
- Salt and pepper
- Salt and pepper
- Salt and pepper
- 3 3 1 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
- 3 3 1 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
- 3 3 1 tablespoons unsalted butter, melted, plus 1 tablespoon unsalted butter
- 1 1 1 tablespoon minced fresh sage
- 1 1 1 tablespoon minced fresh sage
- 1 1 1 tablespoon minced fresh sage
- 1 1 1 tablespoon minced fresh thyme
- 1 1 1 tablespoon minced fresh thyme
- 1 1 1 tablespoon minced fresh thyme
- 1 1 1 onion, chopped fine
- 1 1 1 onion, chopped fine
- 1 1 1 onion, chopped fine
- 1 1 1 celery rib, chopped fine
- 1 1 1 celery rib, chopped fine
- 1 1 1 celery rib, chopped fine
- 5 5 1/2-inch ounces Italian bread, cut into 1/2-inch cubes (4 cups)
- 5 5 1/2-inch ounces Italian bread, cut into 1/2-inch cubes (4 cups)
- 5 5 1/2-inch ounces Italian bread, cut into 1/2-inch cubes (4 cups)
- 1/2 1/2 1/2 cup chicken broth
- 1/2 1/2 1/2 cup chicken broth
- 1/2 1/2 1/2 cup chicken broth
BBQ Flank Steak
By lorik
For the marinade, combine cola, pineapple juice, vinegar, whiskey, brown sugar, chopped garlic, ginger, and Worcest...
- FOR THE MARINADE, COMBINE:
- 1 can cola (12 oz.)
- 3/4 cup pineapple juice
- 1/2 cup cider vinegar
- 1/2 cup whiskey
- 3 Tbsp. brown sugar
- 2 Tbsp. chopped fresh garlic
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. Worcestershire sauce
- 1 flank steak (1 1/2 lb.)
- FOR THE SPICE MIX, COMBINE:
- 3 Tbsp. paprika
- 1 Tbsp. dried thyme
- 1 tsp. kosher salt
- 1 tsp. granulated garlic
- 1/2 tsp. cayenne pepper
- 1/2 tsp. black pepper
- TO FINISH THE BBQ SAUCE:
- Reserved marinade from BBQ Flank Steak
- 1/2 cup ketchup
- 1/2 cup diced onion
- 1 jalapeño, seeded and minced
Sicilian Cannoli
By lorik
For the dough: In a large bowl, whisk together flour, sugar, cinnamon, and salt; add butter and rub it into flour w...
- For the Dough:
- Makes about 24
- 2 1⁄2 cups flour
- 1 ⁄4 cup sugar
- 1 tsp. ground cinnamon
- 1 tsp. kosher salt
- 4 tbsp. unsalted butter, cubed and chilled
- 5 tbsp. red wine
- 2 eggs, lightly beaten
- 1 egg white, lightly beaten
- Canola oil, for frying
- For the Filling:
- 1 lb. ricotta, drained overnight in a cheesecloth-lined strainer, or ricotta impastata
- 3 ⁄4 cup confectioners' sugar, sifted
- 2 tsp. vanilla extract
- 1 tsp. ground cinnamon
- 1 tsp. orange zest
- Amarena cherries, halved, to garnish
- Candied orange peel strips, to garnish
Weeknight Soy Sauce-y, Peanut-y Tofu
By lorik
Serves 4, generously If you have time, press the tofu
- The Tofu Part:
- 2 blocks of tofu, extra firm or firm
- 2 onions, thinly sliced
- 1 teaspoon fresh ginger, minced
- 3/4 cup unsalted peanuts, whole or halved, roasted or raw (see above)
- Cooking oil
- The Sauce Part:
- 3/4 cup soy sauce
- 2 tablespoons Shaoxing wine
- 2 tablespoons rice vinegar
- 1 tablespoon molasses
- A touch of lemon or lime
- 1/2 teaspoon roasted sesame oil