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Recipes
Italian Sausage with Grapes and Balsamic Vinegar
By DreiFromBK
Italian sausage with grapes is a great example of the affinity that pork and fruit flavors have for one another
- Serves 4 to 6
- Our favorite supermarket balsamic vinegar is Bertolli Balsamic Vinegar of Modena. Serve this dish with crusty bread and salad or over polenta for a heartier meal.
- Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds sweet Italian sausage
- 1 pound seedless red grapes, halved lengthwise (3 cups)
- 1 onion, halved and sliced thin
- 1/4 cup water
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh oregano
- 2 teaspoons balsamic vinegar
- 2 tablespoonsd chopped fresh mint
Bourbon-Glazed Turkey with Pearl Onion Giblet Gravy
By DreiFromBK
Put the turkey in a brining bag set in a tub or very large pot
- One 15-pound turkey—heart, gizzard and liver chopped and reserved
- 2 cups apple cider
- 1 1/2 cups kosher salt
- 2 cups dark brown sugar
- 3 rosemary sprigs
- 1 bunch thyme
- 1 bunch sage
- 3 pounds ice cubes
- 1 medium onion, finely chopped
- 2 celery ribs, finely chopped
- 1 large carrot, thinly sliced
- 10 garlic cloves
- 1 stick plus 2 tablespoons unsalted butter, softened
- 1 cup bourbon
- 2 tablespoons canola oil
- One 12-ounce bag frozen pearl onions, thawed
- 3 cups turkey stock or low-sodium chicken broth
- 2 tablespoons all-purpose flour
- 1/4 cup Mashed Roasted Garlic
Thai Glazed Corn
By DreiFromBK
You'll wish fresh corn is available all year long when you try this Thai Glazed Corn that is garnished with Cotija ...
- 1/2 cup unsweetened coconut milk
- 1/4 cup soy sauce
- 2 tablespoons light brown sugar
- 1 tablespoon Asian fish sauce
- 1 tablespoon fresh lime juice
- 4 ears of corn, shucked
- Chopped cilantro, for garnish
- Finely grated Cotija cheese, for garnish
- Lime wedges, for serving
Spinach and Fennel Salad with Candied Bacon
By DreiFromBK
Chef Alex Guarnaschelli puts her spin on spinach salad by adding sweet candied bacon, salty feta cheese and sautée...
- 8 slices of thick-cut bacon
- 1/3 cup packed light brown sugar
- Kosher salt
- Pepper
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1 medium fennel bulb—halved, cored and very thinly sliced
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons fresh lemon juice
- 1 1/2 tablespoons sherry vinegar
- 8 ounces baby spinach (12 cups)
- 2 cups lightly packed basil leaves
- 4 ounces French feta cheese, crumbled
Kale-and-Avocado Salad
By DreiFromBK
In a skillet, toast the sesame seeds over moderate heat
- 1 teaspoon sesame seeds
- 1 cup packed chopped kale leaves
- 1/8 teaspoon salt
- 1 Hass avocado, quartered
- 1 tablespoon fresh lime juice
- 1/2 cup packed arugula leaves
- 1 small tomato, coarsely chopped
- 1 radish, diced
- 2 large pitted green olives, diced
- 1 tablespoon chopped cilantro
Flatiron Steak Salad with Thai Dressing
By DreiFromBK
Light a grill. In a blender, combine the 2 tablespoons of vegetable oil with the lime juice, fish sauce, soy sauce,...
- 2 tablespoons vegetable oil, plus more for brushing
- 2 1/2 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 2 tablespoons soy sauce
- 1 garlic clove, quartered
- 1/2 serrano chile, seeded and coarsely chopped
- One 1/2-inch piece of peeled fresh ginger, coarsely chopped (about 1/2 tablespoon)
- 1 teaspoon sugar
- Salt and freshly ground pepper
- 1 pound flatiron steak or top blade steak, about 1 inch thick
- 2 heads of baby romaine, leaves separated (and torn if large)
- 3/4 pound cherry tomatoes, halved
- 1 medium cucumber—peeled, halved, seeded and sliced 1/4 inch thick
- 1/2 large red onion, thinly sliced
- 2 scallions, thinly sliced
- 1/2 cup basil leaves
- 1/2 cup cilantro leaves
Cauliflower-and-Cashew Soup with Apple
By DreiFromBK
Chop the cauliflower into large pieces, including the stem
- 1 head of cauliflower (2 1/4 pounds), bottom trimmed and leaves removed
- 1 medium onion, chopped
- 1 small Pink Lady apple—peeled, cored and chopped
- 1/2 cup raw cashews
- 1 tablespoon minced peeled fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne
- Salt
- 1 cup plain unsweetened almond milk
- Chopped roasted cashews, for garnish
Sweet Brown Rice Risotto with Kale and Cremini
By DreiFromBK
In a saucepan, mix the mushroom and vegetable broths and bring to a simmer; keep warm
- 1 quart mushroom broth
- 1 quart vegetable broth
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 10 ounces cremini mushrooms, thinly sliced
- Fine sea salt
- Pepper
- 3/4 pound Tuscan kale, stemmed, leaves chopped into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 yellow onion, minced
- 2 cups sweet brown rice
- 1 cup dry white wine
- 1 tablespoon chopped thyme
- 1/3 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Quesadillas
By DreiFromBK
An authentic quesadilla is meant to be a quick snack, not an overstuffed tortilla with complicated fillings
- 2 plain flour tortillas, eight-inch
- 2/3 cup shredded cheddar cheese or shredded Monterey Jack (3 ounces)
- 1 tablespoon minced pickled jalapeños (optional)
- Vegetable oil for brushing tortillas
- Kosher salt
Fresh Cherries with Spring Onions and Cilantro
By DreiFromBK
In a large bowl, toss all of the ingredients
- 3 1/4 pounds fresh cherries, pitted and halved (about 8 cups)
- 3 spring onions, bulbs only, thinly sliced (greens reserved for another use)
- 1 cup coarsely chopped cilantro, plus leaves for garnish
- 1 tablespoon white wine vinegar, plus more for seasoning
- 1 tablespoon Asian fish sauce, plus more for seasoning