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Foam Whipper Chocolate Mousse

Foam Whipper Chocolate Mousse

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From Turn on the Daek

  • 8 ounces 54-percent bittersweet chocolate, finely chopped
  • 4 ounces brewed coffee, at room temperature
  • 4 ounces water
  • 1 1/2 ounces sugar
  • Special equipment: 1-liter cream whipper and 1 N2O (nitrous-oxide) charger
5/5 (1 Votes)

Celery, Fennel and Apple Salad with Pecorino and Walnuts

Celery, Fennel and Apple Salad with Pecorino and Walnuts

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Preheat the oven to 375°

  • 3/4 cup walnuts
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Pepper
  • 3 celery ribs, sliced diagonally 1/4-inch thick
  • 2 fennel bulbs—trimmed, halved, cored and thinly sliced on a mandoline
  • 2 Honeycrisp apples—halved, cored and sliced
  • 1/2 cup basil leaves, torn if large
  • Pecorino cheese shavings, for garnish
4.8/5 (5 Votes)

Cavatelli with Roasted Broccoli Rabe & Harissa

Cavatelli with Roasted Broccoli Rabe & Harissa

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Preheat the oven to 425°

  • 1 1/4 pounds broccoli rabe, ends trimmed
  • 1/4 cup extra-virgin olive oil
  • Salt
  • Freshly ground pepper
  • 6 garlic cloves, thinly sliced
  • 1 Fresno or jalapeño chile, seeded and thinly sliced
  • 2 teaspoons harissa
  • 1/2 teaspoon sweet smoked paprika
  • 1 pound cavatelli
  • Freshly grated Parmigiano-Reggiano cheese, plus more for serving
  • 1/2 cup packed mint leaves, chopped
  • 1/2 cup packed parsley leaves, chopped
4.3/5 (3 Votes)

Braised Short Ribs

Braised Short Ribs

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In a large skillet, heat the oil

  • 2 tablespoons canola oil
  • 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
  • Kosher salt and freshly ground pepper
  • 1 large onion, finely chopped
  • 2 carrots, sliced
  • 3 celery ribs, sliced
  • 3 garlic cloves, thickly sliced
  • One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
  • 4 thyme sprigs
  • 3 cups chicken stock
4.5/5 (12 Votes)

Stovetop Roast Chicken with Lemon-Herb Sauce

Stovetop Roast Chicken with Lemon-Herb Sauce

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1. FOR THE CHICKEN: Pat chicken dry and season with salt and pepper

  • For a stovetop chicken recipe with crisp, golden skin, evenly cooked meat, and a flavorful sauce, we found that searing the chicken, steaming it, and then searing it again gave us the result we were looking for. Once our chicken was cooked and...(more)
  • Serves 4
  • A whole 4-pound chicken, cut into 8 pieces, can be used instead of the chicken parts. Use a splatter screen when browning the chicken.
  • Ingredients
  • Chicken
  • 3 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
  • 1 tablespoon vegetable oil
  • 1 - 1 1/4 cups low-sodium chicken broth
  • Lemon-Herb Sauce
  • 1 teaspoon vegetable oil
  • 1 medium shallot , minced (about 3 tablespoons)
  • 1 teaspoon unbleached all-purpose flour
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons minced fresh parsley leaves
  • 1 1/2 tablespoons minced fresh chives
  • 1 tablespoon cold unsalted butter
0/5 (0 Votes)

Peanutty Quinoa Bowls

Peanutty Quinoa Bowls

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1. Cook the quinoa in water or vegetable broth according to package directions

  • Yield: 2 servings
  • 1/2 cup quinoa
  • 1 teaspoon olive oil
  • 1 small red bell pepper, seeded and diced
  • 1 small broccoli crown, broken into florets
  • 2 tablespoons peanut butter
  • 1 tablespoon fresh lime juice
  • 1 tablespoon water
  • 1 teaspoon tamari (or soy sauce)
  • 1/2 teaspoon brown sugar or coconut sugar
  • 1/2 teaspoon freshly grated ginger
  • Salt and pepper to taste
  • 4 slices baked tofu
  • 2 tablespoons chopped roasted peanuts
4.5/5 (4 Votes)

Chunky Artichoke and Sunchoke Soup

Chunky Artichoke and Sunchoke Soup

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Squeeze the juice from 1 lemon half into a large bowl of water

  • 1 lemon, halved
  • 9 medium artichokes
  • 1/4 cup extra-virgin olive oil
  • 2 medium onions, cut into 1/2-inch pieces
  • 3 garlic cloves, minced
  • Kosher salt
  • 1 1/4 pounds sunchokes, peeled and cut into 1/2-inch pieces
  • 3/4 cup dry white wine
  • 4 ounces thinly sliced prosciutto
  • 1 cup heavy cream
  • 4 scallions, thinly sliced
4.8/5 (5 Votes)

Black-Eyed Pea and Watercress Salad with Corn Bread Croutons

Black-Eyed Pea and Watercress Salad with Corn Bread Croutons

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MAKE THE CORN BREAD Preheat the oven to 450°

  • 4 ounces bacon, finely chopped
  • 2 to 3 tablespoons canola oil, plus more for greasing
  • 2 cups medium-grind yellow cornmeal
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 large eggs, lightly beaten
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/4 cup chopped parsley
  • 1/4 teaspoon Aleppo pepper
  • Pinch of sugar
  • Kosher salt
  • 1 tablespoon canola oil
  • 2 ounces bacon, cut into 1/4 -inch-dice
  • 2 1/4 cups dried black-eyed peas (15 ounces)
  • 2 quarts chicken stock or low-sodium broth
  • 5 thyme sprigs
  • 1 bay leaf
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon hot sauce
  • 1 bunch watercress (6 ounces), tough stems discarded
  • Kosher salt
  • Freshly ground white pepper
4.3/5 (3 Votes)

Meatless Meatloaf with Mushroom Gravy

Meatless Meatloaf with Mushroom Gravy

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Directions For the loaf: Over a gas burner or under an electric broiler, char the eggplants until the skin is blac...

  • 1 pound Japanese eggplants (about 3)
  • 1/2 cup walnuts
  • 1 pound firm tofu
  • 8 ounces shiitake or button mushrooms, stemmed
  • 2 cloves garlic, minced
  • 1 cup wheat germ
  • 1 cup old-fashioned oats
  • 1/4 cup chopped flat-leaf parsley
  • 1 tablespoon chopped fresh sage leaves
  • 1 large egg, plus 1 egg white
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon kosher salt
  • Freshly ground black pepper
  • 1/4 teaspoon red chile flakes
  • 2 tablespoons unsalted butter
  • 6 ounces shitake, cremini, or button mushrooms
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon Marsala or sherry
  • 1 cup vegetable broth, homemade or low sodium canned
  • 2 sprigs fresh thyme, plus 1 teaspoon leaves
  • 1/4 cup heavy cream
4.5/5 (4 Votes)

Creamy Buckwheat Pasta with Wild Mushrooms

Creamy Buckwheat Pasta with Wild Mushrooms

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Chefs love showcasing the intensely earthy flavor of buckwheat in rich, luxurious dishes

  • 1/2 pound wild mushrooms, such as oysters and chanterelles, sliced 1/4 inch thick
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 6 large eggs
  • 1 pound buckwheat pappardelle (see Note)
  • 1 leek, white and light green parts only, halved and sliced 1/8 inch thick
  • 1/4 cup plus 2 tablespoons mascarpone cheese
  • 1/4 cup heavy cream
  • 3 tablespoons unsalted butter
  • 1 1/2 cups baby spinach
  • Freshly grated Parmigiano-Reggiano cheese, for sprinkling
4.8/5 (5 Votes)