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Recipes
Orecchiette with Sausage, Chickpeas and Mint
By DreiFromBK
In a pot of salted boiling water, cook the orecchiette until al dente
- 1 pound orecchiette
- 1/3 cup extra-virgin olive oil
- 3/4 pound loose sweet Italian sausage
- 1 large red onion, thinly sliced
- One 15-ounce can chickpeas, rinsed and drained
- 1 cup small mint leaves
- 2 tablespoons fresh lemon juice
- Salt
- Pepper
- Plain yogurt, for serving
Fresh Mozzarella
By DreiFromBK
In a large heatproof bowl, soak the cheese curds in lukewarm water for 10 minutes to bring them to room temperature
- 2 pounds mozzarella cheese curd (see Note), cut into 1/2-inch-pieces
- 2 tablespoons kosher salt
- Extra-virgin olive oil and sea salt, for serving
Creamed Kale
By DreiFromBK
This rich and delicious creamed kale from star chef Tyler Florence is an excellent swap for more traditional creame...
- 3 1/2 pounds Tuscan kale, 4 leaves left whole, the rest stemmed and chopped
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- Kosher salt
- Pepper
- 2 tablespoons unsalted butter
- 2 white onions, finely chopped
- 1 1/2 cups heavy cream
- 1 tablespoon honey
Classic Fresh Fruit Tart with Pastry Cream
By DreiFromBK
Chalazae are cordlike strands of egg white protein that are attached to the yolks—removing them with your fingers...
- 2 cups half-and-half
- 1/2 cup granulated sugar
- pinch table salt
- 5 large egg yolks, chalazae removed (see note)
- 3 tablespoons cornstarch
- 4 tablespoons unsalted butter (cold), cut into 4 pieces
- 1 1/2 teaspoons vanilla extract
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 2/3 cup confectioners' sugar (about 3 ounces)
- 1/4 teaspoon table salt
- 8 tablespoons unsalted butter (1 stick), very cold, cut into 1/2-inch cubes
- Fruit, unwashed
- 1/2 cup red currant jelly or apple jelly
Pumpkin Bread
By DreiFromBK
1. FOR THE TOPPING: Using fingers, mix all ingredients together in bowl until well combined and topping resembles w...
- 5 tablespoons packed (2 1/4 ounces) light brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter, softened
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 2 cups (10 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 (15-ounce) can unsweetened pumpkin puree
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1 cup (7 ounces) granulated sugar
- 1 cup packed (7 ounces) light brown sugar
- 1/2 cup vegetable oil
- 4 ounces cream cheese, cut into 12 pieces
- 4 large eggs
- 1/4 cup buttermilk
- 1 cup walnuts, toasted and chopped fine
S'mores Ice Cream Cake
By DreiFromBK
How we use your e-mail address How we use your e-mail address To translate hot, gooey s’mores into an ice cream...
- 4 ounces bittersweet chocolate, chopped fine
- 1/2 cup heavy cream
- 1/4 cup light corn syrup
- 8 whole graham crackers, crushed into crumbs (1 cup), plus 8 quartered along dotted seams
- 4 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 1 cup marshmallow crème
- 1 1/2 quarts chocolate ice cream, softened
- 22-26 large marshmallows, halved crosswise
Double Chocolate Gooey Butter Cakes
By DreiFromBK
Recipe courtesy Paula Deen
- 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan
- 1 (18.25-ounce) package chocolate cake mix
- 1 egg, plus 2 eggs
- 1 (8-ounce) package cream cheese, softened
- 3 to 4 tablespoons cocoa powder
- 1 (16-ounce) box powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped nuts
Lemon Ricotta Pancakes
By DreiFromBK
Light, fluffy ricotta pancakes are more sophisticated than traditional pancakes, making them perfect for special oc...
- 4-inch 3 to 4 serves 3 to 4
- Ingredients
- 2/3 2/3 1/3 cups (3 1/3 ounces) all-purpose flour
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon salt
- 8 8 8 ounces (1 cup) whole-milk ricotta cheese
- 2 2 2 large eggs, separated, plus 2 large whites
- 1/3 1/3 1/3 cup whole milk
- 1 1 4 teaspoon grated lemon zest plus 4 teaspoons juice
- 1/2 1/2 1/2 teaspoon vanilla extract
- 2 2 2 tablespoons unsalted butter, melted
- 1/4 1/4 3/4 cup (1 3/4 ounces) sugar
- 1 2 1 2 1 - 2 teaspoons vegetable oil
S’mores Bread Pudding
By DreiFromBK
Have a 9-by-13-inch baking pan at hand (a Pyrex pan is perfect here), as well as a roasting pan big enough to ...
- 12 ounces bread (brioche, challah, or white), preferably stale (I used challah)
- 3 cups whole milk
- 1 cup heavy cream
- 3 large eggs
- 4 large egg yolks
- 1/2 cup sugar
- 8 ounces bittersweet chocolate, finely chopped
- 1 cup milk chocolate chips
- 1 sleeve (10 crackers) graham crackers, broken into ~1 inch pieces
- 3 cups mini marshmallows
Sautéed Shrimp in Fish Sauce Caramel
By DreiFromBK
Angela Dimayuga of NYC's Mission Chinese Food uses her deeply flavorful fish sauce caramel for a variety of seafood...
- 1/4 cup turbinado sugar
- 3 tablespoons Asian fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon canola oil
- 1 tablespoon garlic, minced
- 1/2 teaspoon crushed red pepper
- Kosher salt
- Pepper
- 1 pound medium shrimp, shells intact
- One 6-ounce bunch of watercress, thick stems discarded