DreiFromBK's profile page
Recipes
Sweet Tart Dough
By DreiFromBK
1. TO MAKE THE DOUGH: Place the butter in the work bowl of a food processor fitted with the metal blade and process...
- 2½ sticks (10 ounces; 290 grams) unsalted butter, at room temperature
- 1½ cups (150 grams) confectioners’ sugar, sifted
- Lightly packed ½ cup (2¼ ounces; 70 grams) ground blanched almonds
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 2 large eggs, at room temperature
- 3½ cups (490 grams) all-purpose flour
Cream Cheese Biscuits
By DreiFromBK
Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, we roll the dough int...
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3/4 teaspoon baking soda
- 4 ounces cream cheese, cut into 1/2-inch pieces and frozen 30 minutes
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces and frozen 30 minutes
- 1 cup plus 1 tablespoon buttermilk
Superseed Peanut Butter Cups Recipe
By DreiFromBK
Directions: In a microwave-safe bowl, or in the top part of a double boiler over medium heat, place the dark choc...
- Servings: 12 cups
- Ingredients
- 6 ounces semisweet chocolate, chopped
- 1 tablespoon coconut oil
- 1/4 cup peanut butter, natural and unsweetened
- 1 tablespoon honey
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- 1 tablespoon flax seeds
Sweet-Potato Pie with Cornmeal Crust
By DreiFromBK
MAKE THE PIECRUST In a food processor, pulse the pastry flour with the cornmeal, salt and sugar
- 1 1/4 cups pastry flour
- 1/4 cup fine cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon sugar
- 1 stick plus 2 tablespoons unsalted butter, cubed and chilled
- 1/3 cup ice water
- 2 3/4 pounds sweet potatoes
- 4 tablespoons unsalted butter, softened
- 1/3 cup granulated sugar
- 3 large eggs
- 1/3 cup unsweetened coconut milk
- 1 1/4 teaspoons cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1 large egg, beaten with 1 tablespoons water
- Turbinado sugar, for sprinkling
- Unsweetened whipped cream, for serving
California BLTs
By DreiFromBK
Preheat the oven to 400°
- 12 slices of bacon, halved crosswise
- 1/2 cup mayonnaise
- 1 tablespoon finely chopped tarragon
- 1 tablespoon fresh lemon juice
- Salt
- Pepper
- 8 slices multigrain sandwich bread, toasted
- 1 Hass avocado—peeled, pitted and sliced
- 2 Persian cucumbers, thinly sliced on the diagonal
- 1 medium tomato, thinly sliced
- 4 small Bibb lettuce leaves
- 1/2 cup mixed sprouts, such as radish, sunflower and alfalfa
Roast Chicken with Butternut Squash
By DreiFromBK
Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening
- 1 chicken (3 to 3 1/2 pounds), quartered
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 small butternut squash (about 2 1/4 pounds), peeled and cut into 1-inch cubes
- 1 teaspoon dried sage
- 3 tablespoons water
Classic Spaghetti and Meatballs for a Crowd
By DreiFromBK
Roasting our meatballs on a wire rack for even browning made our recipe faster and cleaner
- 12 12
- Ingredients
- Meatballs
- 2 1/4 2 1/4 6 cups (about 6 ounces) panko bread crumbs
- 1 1/2 1 1/2 1/2 cups buttermilk (see note)
- 3 3 3 large eggs, lightly beaten
- 2 2 85 pounds 85 percent lean ground beef
- 1 1 1 pound ground pork
- 6 6 6 ounces thinly sliced prosciutto, chopped fine
- 3 3 1 1/2 Parmesan cheese, grated (about 1 1/2 cups)
- 6 6 6 tablespoons minced fresh parsley leaves
- 3 3 1 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 1 1/2 3 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 3 3 tablespoons extra-virgin olive oil
- 1 1/2 1 1/2 1 to 2 onion from 1 to 2 onions (see note)
- 6 6 2 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 1/2 1/2 teaspoon red pepper flakes
- 1 1 1 teaspoon dried oregano
- 6 6 6 cups tomato juice (bottled)
- 3 3 cans 3 (28-ounce) cans crushed tomatoes
- 6 6 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 3 3 pounds spaghetti
- 1/2 1/2 1/2 cup minced fresh basil leaves
- 3 3 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese, grated, for serving
Blistered Shishito Peppers with Miso
By DreiFromBK
In a small bowl, stir the miso and sake until smooth
- 1 1/2 tablespoons brown rice miso
- 1 1/2 tablespoons sake
- 1 tablespoon canola oil, preferably cold-pressed
- 1 small dried red chile
- 3/4 pound shishito peppers
- 1 tablespoon minced peeled fresh ginger
Blistered Green Beans with XO Sauce
By DreiFromBK
In a small bowl, cover the dried shrimp and scallops with the boiling water and let stand until softened, about 1...
- 1/2 cup small dried shrimp (see Note)
- 1/3 cup dried scallops (see Note)
- 2 cups boiling water
- 1/4 cup diced country ham or prosciutto (1/2 ounce)
- 8 garlic cloves
- 1 medium shallot, coarsely chopped
- One 1/2-inch piece of fresh ginger, peeled and sliced
- 2 tablespoons soy sauce
- 1 1/2 teaspoons crushed red pepper
- 1 1/2 teaspoons sugar
- 1 1/4 cups rice bran, grapeseed or canola oil
- 1 pound green beans
- Salt
- Black pepper
- Lemon wedges, for serving
Japanese Pizza
By DreiFromBK
Preheat the oven to 375º
- 2 1/2 ounces shiitake mushrooms—stemmed, caps thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1/2 teaspoon toasted sesame oil
- 3 cups cooked sushi rice
- 5 ounces firm tofu, sliced
- 2 teaspoons unagi sauce (optional)
- 1/3 cup shelled edamame
- 5 ounces Manchego cheese, shredded (about 1 1/2 cups)
- 1/2 cup soy bean sprouts
- Kosher salt
- Togarashi and toasted white and black sesame seeds, for sprinkling
- 1 cup large bonito flakes
- 6 shiso leaves, thinly sliced
- 1/4 cup cilantro leaves