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Recipes
Peanut Butter S’mores
By DreiFromBK
Prep Time: 10 minutes Cook Time: 6-7 minutes Total Time: 16-17 minutes Servings: 12 bars
- 24 Oreos (I used gluten-free)
- 2 tablespoons butter or coconut oil, melted
- 1 tablespoon milk (any kind)
- 1/2 cup peanut butter
- 1/2 cup chocolate chips
- 24 marshmallows, halved
- 4 peanut butter cups, chopped
Raspberry Charlotte
By DreiFromBK
The classic Charlotte Russe, a grand dessert consisting of a Bavarian cream encased in sponge cake, has fallen out ...
- Serves 12 to 16
- lices, dip your knife in hot water and wipe it dry before each slice.
- Ingredients
- Filling
- 1 1/4 teaspoons 1 1/4 teaspoons unflavored gelatin
- 2 tablespoons 2 tablespoons water
- 3 large 3 large egg yolks (reserve whites for cake)
- 2 teaspoons 2 teaspoons cornstarch
- 1 pound 1 pound (3 1/4 cups) fresh or thawed frozen raspberries
- 2/3 cup 2/3 cup (4 2/3 ounces) sugar
- 2 tablespoons 2 tablespoons unsalted butter
- Pinch Pinch salt
- 1 3/4 cups 1 3/4 cups heavy cream
- Jam Mixture
- 1/2 teaspoon 1/2 teaspoon unflavored gelatin
- 1 tablespoon 1 tablespoon lemon juice
- 1/2 cup 1/2 cup seedless raspberry jam
- Cake
- 2/3 cup 2/3 cup (2 2/3 ounces) cake flour
- 6 tablespoons 6 tablespoons (2 2/3 ounces) sugar
- 3/4 teaspoon 3/4 teaspoon baking powder
- 1/8 teaspoon 1/8 teaspoon salt
- 1/4 cup 1/4 cup vegetable oil
- 1 large 1 large egg plus 3 large egg whites (reserved from filling)
- 2 tablespoons 2 tablespoons water
- 1 teaspoon 1 teaspoon vanilla extract
- 1/4 teaspoon 1/4 teaspoon cream of tartar
Potato Gnocchi with Chorizo Sauce
By DreiFromBK
Star South American grilling chef Francis Mallmann, whose newest restaurant is Los Fuegos at Miami Beach's Faena Ho...
- gnocchi
- 3 pounds baking potatoes
- 6 large egg yolks, lightly beaten
- 3 cups all-purpose flour, plus more for dusting
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 4 teaspoons kosher salt
- 1 teaspoon freshly ground pepper
- 1/4 teaspoon freshly grated nutmeg
- chorizo sauce
- 3 medium tomatoes
- 1 pound fresh chorizo, casings removed
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, minced
- Kosher salt
- Black pepper
- 1 carrot, coarsely grated
- 2 garlic cloves, minced
- 1 1/2 tablespoons tomato paste
- 1/2 cup dry white wine
- 1 bay leaf
- 1 tablespoon sugar
- 2 cups chicken stock
- 1/4 cup freshly grated Parmigiano-Reggiano, plus more for garnish
- 1 1/2 teaspoons minced oregano, plus sprigs for garnish
- Crushed red pepper, for garnish
Rich Chocolate Cake with Salty Dulce de Leche & Hazelnut Brittle
By DreiFromBK
Directions Preheat the oven to 350°F
- CAKE:
- 1 cup freshly brewed hot coffee
- 1/2 cup Dutch-processed cocoa powder
- 3/4 cup packed light brown sugar
- 1/2 cup plain whole-milk yogurt
- 2 teaspoons vanilla extract
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 teaspoon table salt
- 2 eggs
- TOPPING:
- 1 1/2 teaspoon kosher salt
- 1/2 cup dulce de leche
- HAZELNUT BRITTLE (makes about 2 cups):
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 cup sugar
- 1 tablespoon light corn syrup
- 1/8 teaspoon baking soda
- 1/8 teaspoon table salt
- 1/2 cup whole unsalted hazelnuts, skins removed
Apricot Glaze
By DreiFromBK
Combine the sugar and water in a medium saucepan over high heat
- 3/4 cup sugar
- 1/2 cup water
- 3 cups chopped fresh apricots
- 2 tablespoons lemon juice
Sachertorte
By DreiFromBK
Directions Preheat the oven to 325°F
- TORTE:
- 10 ounces bittersweet chocolate, finely chopped
- 1 cup sugar
- 2/3 cup unsalted butter, softened
- 8 eggs separated
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- FILLINGS and TOPPINGS:
- 1 3/4 cups apricot glaze, recipe follows
- 2 1/4 cups chocolate ganache, recipe follows
- 2 cups whipped cream, recipe follows
Rosemary Focaccia
By DreiFromBK
The key to our focaccia recipe was using a “preferment” that gave us the benefits of fermentation with minimal ...
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour
- 1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
- 1/4 teaspoon instant or rapid-rise yeast
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for shaping
- 1 1/4 cups (10 ounces) warm water (100-110 degrees F)
- 1 teaspoon instant or rapid-rise yeast
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
One Pot Red Wine Pasta
By DreiFromBK
Finely cut the onion and mince the garlic
- 4-5 One -Pot Red Wine Pasta, serves 4-5
- 16 16 to to pasta (love these little nests of fettuccine, easy to add to a pot without breaking the noodles)
- 1 1 1 small white onion
- 2 2 2 garlic cloves
- 2 2 2 sprigs of fresh basil
- 1 1 1 bay leaf
- 2 2 2 tablespoons olive oil
- 2 1/2 2 1/2 1/2 cups vegetable stock*
- 2 2 to cups red wine (any kind you prefer to drink)
- 3/4 3/4 3/4 cup water
- salt + pepper
- 1/2 1/2 to cup Parmesan cheese to serve
Slow-Cooker Green Bean Casserole
By DreiFromBK
For our Slow-Cooker Green Bean Casserole recipe, we tested frozen beans, fresh raw beans, and blanched fresh beans,...
- Serves 10
- We suggest French's French Fried Onions and Swanson Certified Organic Free Range Chicken Broth for this recipe. Fresh green beans are essential—frozen beans will turn to mush in the slow cooker.
- Ingredients CASSEROLE
- 1 cup canned fried onions (see note)
- 3 tablespoons unsalted butter
- 10 ounces cremini or white mushrooms, cut into 1/4-inch-thick slices
- Salt and pepper
- 4 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 1/4 cups low-sodium chicken broth (see note)
- 1 1/4 cups heavy cream
- 2 pounds green beans, trimmed and cut into 1-inch pieces
- TOPPING
- 2 slices hearty white sandwich bread, torn into pieces
- 2 tablespoons unsalted butter, melted
- 2 cups canned fried onions (see note)
Asparagus Mimosa
By DreiFromBK
This old-school dish combines tender steamed asparagus spears with mustardy tarragon vinaigrette and shreds of hard...
- Serves 6 to 8
- Use asparagus spears that are between 1/4 and 1/2 inch in diameter.
- Ingredients
- 2 pounds thin asparagus, trimmed
- Salt and pepper
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 1 tablespoon minced fresh tarragon
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 2 large hard-cooked eggs
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon capers, rinsed and chopped