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Recipes
Lemon-Filled Coconut Cake
By DreiFromBK
Directions In a large bowl, cream butter and sugar until light and fluffy
- CAKE:
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 3 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups 2% milk
- FILLING:
- 1 cup sugar
- 1/4 cup cornstarch
- 1 cup water
- 4 egg yolks, beaten
- 1/3 lemon juice
- 2 tablespoons butter
- FROSTING:
- 1 1/2 cups sugar
- 2 egg whites
- 1/3 cup water
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 3 cups flaked coconut
Vietnamese Coffee Sundaes with Crushed Peanut Brittle
By DreiFromBK
The Vietnamese love drinking superstrong iced coffee combined with copious amounts of sweetened condensed milk
- 1 cup plus 1 tablespoon sugar
- 1/2 cup water
- 1 cup unsalted roasted peanuts
- 1/2 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3/4 cup sweetened condensed milk
- 2 tablespoons instant coffee mixed with 1 1/2 teaspoons of hot water
- 1/2 cup heavy cream
- 2 pints vanilla ice cream
End-of-Summer Eggplant Bake
By DreiFromBK
Preheat the oven to 450°
- 2 large eggplants, cut into 1-inch cubes
- 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for greasing
- Kosher salt
- Pepper
- 2 spring onions or 6 scallions, thinly sliced
- 1 1/4 cups fresh ricotta cheese
- 1/4 cup heavy cream
- 1 teaspoon finely grated lemon zest
- 2 teaspoons fresh lemon juice
- 1 tablespoon finely chopped flat-leaf parsley
- 4 ounces country white bread, crusts removed and bread torn into 1/2-inch pieces (2 cups)
Spicy Fish Sauce Chicken Wings with Vermicelli Salad
By DreiFromBK
In a pot of boiling water, cook the vermicelli until al dente, 5 to 7 minutes
- 1/2 pound rice vermicelli
- 1 1/2 cups coconut water
- 1/2 cup Asian fish sauce
- 1/3 cup fresh lime juice
- 3 Thai chiles, thinly sliced
- 1 lemongrass stalk, tender inner white bulb only, chopped
- 3 garlic cloves, finely grated
- 2 tablespoons sugar
- 3 cups shredded red cabbage
- 3 cups shredded iceberg lettuce
- 1/2 cup roasted peanuts, crushed
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1/2 cup cilantro leaves
- 2 tablespoons chopped chives
- 4 shiso leaves, thinly sliced (optional)
- Canola oil, for greasing
- 2 pounds chicken wings
- Kosher salt
- Thinly sliced scallions, for garnish
Salmon and Cherry Tomato Skewers with Rosemary Vinaigrette
By DreiFromBK
Baking salmon in parchment paper is quick and easy, and there's almost no cleanup involved
- 1/4 cup extra-virgin olive oil, plus more for brushing
- 3 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons finely chopped rosemary
- Kosher salt
- Pepper
- 16 cherry tomatoes
- 1 1/2 pounds salmon fillet cut into 1 1/2-inch cubes
- 4 long metal skewers, or 4 wooden skewers soaked in water for 1 hour
Vegetable Lasagna
By DreiFromBK
1. FOR THE TOMATO SAUCE: Whisk all ingredients together in bowl; set aside
- 1 (28-ounce) can crushed tomatoes
- 1/4 cup chopped fresh basil
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 4 ounces Parmesan cheese, grated (2 cups)
- 1 cup whole milk cottage cheese
- 1 cup heavy cream
- 2 garlic cloves, minced
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 1/2 pounds eggplant, peeled and cut into 1/2-inch cubes (about 7 cups)
- Kosher salt and ground black pepper
- 1 pound zucchini, cut into 1/2-inch pieces (about 4 cups)
- 1 pound yellow squash, cut into 1/2-inch pieces (about 4 cups)
- 5 tablespoons plus 1 teaspoon extra virgin olive oil
- 4 garlic cloves, minced
- 1 tablespoon minced fresh thyme
- 12 ounces baby spinach (about 12 cups)
- 12 no-boil lasagna noodles
- 1/2 cup minced pitted kalamata olives
- 12 ounces low-moisture whole-milk mozzarella cheese, shredded (about 3 cups)
- 2 tablespoons chopped fresh basil
Tomahawk Steaks with Charred Tomato Charmoula
By DreiFromBK
This impressive-looking steak, served with a chunky spiced-tomato topping, has the entire rib bone attached; it’s...
- Two 2 1/2 pound tomahawk rib eye steaks
- Kosher salt
- Pepper
- 6 plum tomatoes, cored and halved lengthwise
- Extra-virgin olive oil
- 1 1/2 teaspoons each cumin and coriander seeds
- 1/2 cup minced parsley
- 1/2 cup minced cilantro
- 1 teaspoon grated lemon zest plus 3 tablespoons lemon juice
- 1 1/2 teaspoons sweet paprika
- 1/8 teaspoon cayenne
Chocolate-Peanut Butter Swiss Rolls
By DreiFromBK
Fudgy cake, fluffy peanut butter filling and a chocolate ganache coating combine to form the perfect sweet indulgen...
- cake
- Baking spray
- 2 cups granulated sugar
- 1 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1/2 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground instant espresso
- peanut butter filling
- 1 1/2 sticks unsalted butter, at room temperature
- 1/3 cup confectioners sugar, sifted
- 1/2 cup smooth peanut butter
- 1/8 teaspoon kosher salt
- 1 tablespoon whole milk
- 1/2 teaspoon pure vanilla extract
- ganache
- 9 ounces bittersweet chocolate, finely chopped
- 1 1/2 tablespoons unsalted butter, at room temperature
- 3 tablespoons light corn syrup
- Pinch of kosher salt
- 1 cup plus 2 tablespoons heavy cream
- Flaky sea salt or chopped peanuts, for garnish
Cod Tempura with Cape Malay Curry Sauce
By DreiFromBK
MAKE THE APRICOT PUREE In a small saucepan, heat the sake until warm
- 1/4 cup dry sake
- 4 dried apricots, chopped
- 1 1/2 tablespoons rice vinegar
- 1 1/2 teaspoons sugar
- 1 1/2 teaspoons water
- Pinch of kosher salt
- 2 teaspoons canola oil
- 1/4 teaspoon curry powder
- 1/4 teaspoon black peppercorns
- 1/8 teaspoon ground turmeric
- 1 small shallot, thinly sliced
- 1 1/2 teaspoons chopped peeled fresh ginger
- 1/2 cup clam broth
- 3 tablespoons white wine vinegar
- 1 small bay leaf
- 1 1/2 teaspoons sugar
- 4 tablespoons cold unsalted butter, cubed
- Vegetable oil, for frying
- 1/2 cup all-purpose flour
- 3/4 cup tempura flour (see Note)
- 3/4 cup cold sparkling water
- 3 ice cubes
- Four 4-ounce skinless cod fillets
- Kosher salt
- Cubed fresh pineapple, small cilantro leaves and steamed basmati rice, for serving
Dark Chocolate Salted Caramel Tart
By DreiFromBK
1. Make the crust: Preheat oven to 350˚F
- For the crust:
- 1 1⁄2 cups (180 grams/6 ounces) all-purpose flour
- 1 ⁄4 cup + 1 tablespoon (35 grams) dutch-process cocoa powder (I used Cacao Barry Cocoa Powder – Extra Dark)
- 1 ⁄4 teaspoon (2 grams) kosher salt
- 10 tablespoons (150 grams/5 ounces) unsalted butter, cubed and softened
- 1 ⁄2 cup + 2 tablespoons (70 grams/2.5 ounces) confectioners’ (icing, powdered) sugar
- 2 egg yolks, at room temperature
- 1 ⁄2 tsp (2.5 mL) vanilla extract (I use Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract)
- For the Caramel:
- 1 1⁄2 cups (300 grams/10 ounces) sugar
- 6 tablespoons (90 mL) water
- 3 tablespoons (45 mL) light corn syrup
- 1 ⁄4 teaspoon (2 grams) kosher salt
- 6 tablespoons (90 grams/3 ounces) unsalted butter
- 7 tablespoons (105 mL) 35% whipping cream or heavy cream (36%+)
- For the Ganache:
- 1 ⁄2 cup (125 mL/4 liquid ounces) 35% whipping cream or heavy cream (36%+)
- 115 grams (4 ounces) bittersweet chocolate, finely chopped (I used Cacao Barry Chocolate – Pure Origin – Saint-Domingue – 70%)
- Fleur de Sel for garnish ( I used Fleur de Sel De Guerande- French Sea Salt ; 6oz)