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Recipes
Creamy Farfalle with Cremini, Asparagus, and Walnuts
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- Salt
- 1 pound farfalle pasta
- 3 tablespoons butter
- 1 pound cremini mushrooms, thickly sliced
- 1 pound thin asparagus, trimmed, cut crosswise into 1-inch pieces
- 1 cup mascarpone cheese
- Pinch freshly grated nutmeg
- 3/4 cup walnuts, toasted
- 1/4 cup freshly grated Parmesan
Pecan Kringle
By DreiFromBK
Traditional Pecan Kringle recipes require bakers to fold the dough dozens of times, stopping repeatedly to allow it...
- Ingredients FILLING
- 3/4 3/4 3/4 cup packed light brown sugar
- 1 1 1 cup pecans, toasted
- 1/4 1/4 1/4 teaspoon ground cinnamon
- 1/8 1/8 1/8 teaspoon salt
- 4 4 1/2-inch tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- DOUGH
- 4 4 4 cups all-purpose flour
- 2 2 2 tablespoons confectioners' sugar
- 1 1 1/4 envelope (2 1/4 teaspoons) instant or rapid-rise yeast
- 3/4 3/4 3/4 teaspoon salt
- 16 16 1/2-inch tablespoons (2 sticks) unsalted butter, cut into 1/2-inch pieces and chilled
- 4 4 1/2-inch tablespoons vegetable shortening, chilled, cut into 1/2-inch pieces
- 2 2 2 cups sour cream
- 1 1 1 large egg, lightly beaten
- GLAZE
- 1 1 1 cup confectioners' sugar
- 2 2 2 tablespoons whole or low-fat milk
- 1/2 1/2 1/2 teaspoon vanilla extract
Skillet Apple Crisp
By DreiFromBK
If your skillet is not ovensafe, prepare the recipe through step 3 and then transfer the filling to a 13 by 9-inch ...
- 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
- 3/4 cup pecans, chopped fine
- 3/4 cup old-fashioned rolled oats (see note)
- 1/2 cup (3 1/2 ounces) packed light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 8 tablespoons (1 stick) unsalted butter, melted
- 3 pounds Golden Delicious apples (about 7 medium), peeled, cored, halved, and cut into 1/2-inch-thick wedges (see note)
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/4 teaspoon ground cinnamon (optional)
- 1 cup apple cider
- 2 teaspoons juice from 1 lemon
- 2 tablespoons unsalted butter
Shredded Green Cabbage Salad with Lemon and Garlic
By DreiFromBK
In a mortar, pound the garlic to a puree
- 1 garlic clove
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 pounds green cabbage, cored and finely shredded
- Kosher salt
Risotto Primavera for Two
By DreiFromBK
Most risotto requires stirring from start to finish
- Serves 2
- White button, shiitake, or portobello (caps only) mushrooms can be substituted for the cremini in this recipe. High-quality Parmesan makes a big difference here.
- Ingredients
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup water
- 4 teaspoons olive oil
- 3 ounces cremini mushrooms, trimmed and sliced thin
- Salt and pepper
- 1 small onion, chopped fine
- 1/2 cup Arborio rice
- 3 ounces asparagus, trimmed and cut into 1/2-inch pieces
- 1/4 cup frozen peas
- 1/4 cup grated Parmesan cheese, plus extra for serving
- 2 tablespoons chopped fresh basil
- 1 tablespoon unsalted butter
- 2 teaspoons lemon juice
Parsley-Mint Tabbouleh
By DreiFromBK
In a small heatproof bowl, cover the bulgur with boiling water and let stand until tender, 20 minutes; drain very w...
- 1/4 cup medium-grade bulgur
- Boiling water
- Three 12-ounce bunches of flat-leaf parsley, stems discarded
- 2 cups lightly packed mint leaves
- 5 medium tomatoes, finely diced
- 1/2 medium onion, finely diced
- 1/2 cup extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1/2 teaspoon paprika
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cinnamon
- Kosher salt
Toasted Ciabatta with Balsamic Syrup
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 1 1/2 cups balsamic vinegar
- 3 tablespoons sugar, plus more for sprinkling
- 12 (1/2-inch) thick slices ciabatta bread
- 2 tablespoons butter
Slow Cooker Sweet-and-Sour Brisket
By DreiFromBK
Season the brisket with salt and pepper
- One 4-pound first-cut brisket
- Kosher salt and freshly ground pepper
- 1 tablespoon vegetable oil
- 1/2 cup ketchup
- 1/2 cup lightly packed dark brown sugar
- 1/2 cup low-sodium chicken broth
- 2 medium onions, halved and thinly sliced
- 2 1/2 tablespoons red wine vinegar
- Buttered egg noodles, for serving
New Year's Day Black-Eyed Peas
By DreiFromBK
Growing up in a large family of mixed heritage in the South, it seemed only natural to make things up as we went al...
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- 1 very large onion, finely chopped
- 1 very large carrot, finely chopped
- 5 garlic cloves—4 minced, 1 whole
- 1 pound dried black-eyed peas (about 2 1/4 cups), soaked overnight and drained
- Two 1-pound smoked ham hocks
- 2 quarts chicken stock or low-sodium broth
- 2 bay leaves
- Salt and freshly ground pepper
- 1 small baguette, sliced diagonally 3/4 inch thick
- Freshly grated Parmigiano-Reggiano cheese, for serving
Apple-Plum Tarts with Rye-Cornmeal Crust
By DreiFromBK
MAKE THE DOUGH In a food processor, pulse both flours with the cornmeal, sugar and salt
- 1 cup all-purpose flour
- 3/4 cup rye flour
- 1/4 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 14 tablespoons cold unsalted butter, cubed
- 1/2 cup ice water
- 3 tablespoons unsalted butter
- 1/3 cup plus 2 tablespoons sugar, plus more for sprinkling
- 1/2 vanilla bean, split and seeds scraped
- 6 tart apples (2 3/4 pounds), such as Granny Smith, peeled, cored and cut into 20 wedges each
- 1/2 lemon, juiced
- 4 red or black plums (3/4 pound), pitted and cut into 16 wedges each
- 2 tablespoons all-purpose flour
- Crème fraîche or vanilla ice cream, for serving