Lorik's profile page
Recipes
Cream of Fennel Soup
By lorik
Heat coriander, star anise, cardamom, and clove in an 4-qt
- 1/2 tsp. coriander seeds
- 1 whole star anise
- 1 cardamom pod, crushed
- 1 whole clove
- 1 ⁄8 cup canola oil
- 2 large bulbs (about 2 1/2 lbs.) fennel, trimmed and roughly chopped
- 1 medium leek, white and pale green parts trimmed and roughly chopped (about 5 oz.)
- 1/2 yellow onion, roughly chopped
- 1/2 cup dry white wine
- 3 cups vegetable or chicken stock
- 1 ⁄8 cup Pernod
- 1 ⁄4 cup heavy cream
- Kosher salt and freshly ground white pepper, to taste
- Crusty bread, for serving
Creamy Parmesan Polenta
By lorik
Coarse-ground degerminated cornmeal such as yellow grits (with grains the size of couscous) works best in this rec...
- 7 1/2 cups water
- 1 1/2 teaspoons table salt
- Pinch baking soda (see note)
- 1 1/2 cups coarse-ground cornmeal (see note)
- 2 tablespoons unsalted butter
- 4 ounces good-quality Parmesan cheese, grated (about 2 cups), plus extra for serving
- Ground black pepper
Kid Friendly Pasta Salad
By lorik
Cook the pasta according to the packet instructions
- 12 ounces fun-shaped pasta, such as radiatore
- 8 slices thin bacon
- 1/2 cup mayonnaise
- 1/2 cup whole milk
- 2-4 tablespoons white vinegar
- 1/2 teaspoon salt
- Dash sugar, optional
- 10 ounces grape tomatoes (yellow and red), halved lengthwise
- 1/2 pound Cheddar, cut into small cubes
- 3 green onions, thinly sliced
- Ground black pepper
- 24 whole basil leaves, chiffonade
Cheesy Orange Rolls
By lorik
Heat oven to 425. Grease ten 2 1/2 inch muffin pan cups
- 1/2 cup fresh squeezed orange juice
- 1/4 c granulated sugar
- Dash of ground cinnamon
- 2-7 1/2 oz pkgs buttermilk refrigerator biscuits
- 1 c grated sharp cheddar cheese
Quick Stove-Top Flatbread Recipe
By lorik
In a cup, combine 3/4 cup of the water with all of the yeast and sugar
- 1 1 1 cup lukewarm water, divided
- 2 1/4 2 1/4 1/4 teaspoons instant yeast
- 2 2 2 teaspoons raw or granulated sugar
- 2 2 2 cups all-purpose flour (plus more for kneading & rolling)
- 1 1 1 teaspoon salt
- 1 1 1 tablespoon olive oil plus more for the bowl
Bacon and Egg Banh Mi with Lemongrass Pork Option
By lorik
Directions: Preheat the broiler
- Pork option from Food 52:
- 1 1 1 cup shredded carrots
- 1 1 1 cup shredded peeled daikon radish
- 1 1 1 jalapeño pepper, thinly sliced (remove seeds for less heat)
- 1/4 1/4 1/4 cup rice vinegar
- 2 2 2 tablespoons sugar
- Kosher salt and freshly ground pepper
- 6 6 6 slices bacon
- 4 6-inch 4 6-inch crusty French bread rolls, split open
- 1/2 1/2 1/2 English cucumber, thinly sliced lengthwise
- 8 8 8 large eggs
- 1 1 1 cup fresh cilantro
- 1 1/2 1 1/2 1/2 pounds thin pork loin steaks, excess fat trimmed
- 2 2 2 tablespoons sugar
- 2 2 2 tablespoons fish sauce
- 3 3 3 tablespoons low sodium soy sauce
- 2 2 2 garlic cloves, minced
- 1 1 1 tablespoon fresh ginger, minced
- 1 1 1 lemongrass bulb, thinly sliced
- 2 2 2 tablespoons grated daikon
- canola oil for cooking
- Sriracha Mayonnaise:
- 1/2 1/2 1/2 cup mayonnaise
- 4 4 4 tablespoons sriracha
Grilled Chicken Thighs with Sambal Marinade and Coconut Rice
By lorik
If bone-in, skin-on thighs are all you can find, it’s OK to leave the bones, but be sure to remove the skin to p...
- WHISK:
- WHISK:
- WHISK:
- 1/4 1/4 1/4 cup each rice vinegar and sambal oelek
- 1/4 1/4 1/4 cup each rice vinegar and sambal oelek
- 1/4 1/4 1/4 cup each rice vinegar and sambal oelek
- 3 3 3 Tbsp. light brown sugar
- 3 3 3 Tbsp. light brown sugar
- 3 3 3 Tbsp. light brown sugar
- 2 2 2 Tbsp. each peanut oil and fish sauce
- 2 2 2 Tbsp. each peanut oil and fish sauce
- 2 2 2 Tbsp. each peanut oil and fish sauce
- 2 2 2 Tbsp. each minced fresh ginger and garlic
- 2 2 2 Tbsp. each minced fresh ginger and garlic
- 2 2 2 Tbsp. each minced fresh ginger and garlic
- 1 1 1 Tbsp. low-sodium soy sauce
- 1 1 1 Tbsp. low-sodium soy sauce
- 1 1 1 Tbsp. low-sodium soy sauce
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- PIERCE:
- PIERCE:
- PIERCE:
- 12 12 3 1/4 skinless chicken thighs (about 3 1/4 lb.)
- 12 12 3 1/4 skinless chicken thighs (about 3 1/4 lb.)
- 12 12 3 1/4 skinless chicken thighs (about 3 1/4 lb.)
- Coconut Rice:
- Coconut Rice:
- Coconut Rice:
- 2 necessary, substitute the peel from 2 lemons for the lemon grass.
- 2 necessary, substitute the peel from 2 lemons for the lemon grass.
- 2 necessary, substitute the peel from 2 lemons for the lemon grass.
- HEAT:
- HEAT:
- HEAT:
- 1 1 1 can coconut milk (13.5 oz.)
- 1 1 1 can coconut milk (13.5 oz.)
- 1 1 1 can coconut milk (13.5 oz.)
- 1 1/3 1 1/3 1/3 cups water
- 1 1/3 1 1/3 1/3 cups water
- 1 1/3 1 1/3 1/3 cups water
- 1 1 1 Tbsp. rice vinegar
- 1 1 1 Tbsp. rice vinegar
- 1 1 1 Tbsp. rice vinegar
- STIR IN:
- STIR IN:
- STIR IN:
- 1 1/2 1 1/2 1/2 cups jasmine or basmati rice
- 1 1/2 1 1/2 1/2 cups jasmine or basmati rice
- 1 1/2 1 1/2 1/2 cups jasmine or basmati rice
- 3 3 3 lemon grass stalks (6-inch each), scored
- 3 3 3 lemon grass stalks (6-inch each), scored
- 3 3 3 lemon grass stalks (6-inch each), scored
- 2 2 2 fresh or dried bay leaves
- 2 2 2 fresh or dried bay leaves
- 2 2 2 fresh or dried bay leaves
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
- 1 1 1 tsp. kosher salt
Herbed Baked Goat Cheese Salad
By lorik
1. Pulse pecans in food processor until finely chopped; transfer to medium bowl
- 1 1/2 cups pecans
- 12 ounces goat cheese, softened
- 2 tablespoons chopped fresh chives
- 1 teaspoon minced fresh thyme
- 2 large eggs
- 12 cups hearty salad greens
- 1 recipe Basic Vinaigrette (see related recipe)
Standard Brine
By lorik
This will work for 4 to 8 chicken breasts or pork chops
- 3 Tablespoons of Salt
- 1 1/2 quarts of water
Churrasco with Chimichurri
By lorik
Grilled beef tenderloin rubbed with a parsley and garlic chimichurri sauce
- CHIMICHURRI SAUCE VARIATION:
- 2 bunches curly parsley, thick stems discarded, about 8 ounces
- 5 cloves garlic, crushed
- 3/4 cup plus 3 tablespoons extra virgin olive oil
- 3 tablespoons white wine vinegar
- 2 pounds center-cut beef tenderloin, trimmed
- Kosher salt
- Freshly ground pepper
- 2 bunches fresh parsley, chopped (or 1/2 parsley 1/2 cilantro)
- 5 cloves garlic, minced
- 3/4 cup extra virgin olive oil
- 1/4 cup sherry wine vinegar
- 3 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground cayenne pepper