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Recipes
Chocolate-Espresso Cream Pie
By DreiFromBK
Directions MAKE CRUST: Put oven rack in middle position and preheat oven to 350F
- FOR CRUST:
- 1 1/3 cups chocolate wafer crumbs (from about 26 cookies such as Nabisco Famous Chocolate Wafers)
- 5 tablespoons unsalted butter, melted
- 1/4 cup sugar
- FOR FILLING:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 1/2 tablespoons instant espresso powder
- 1/2 teaspoon salt
- 4 large egg yolks
- 3 cups whole milk
- 5 ounces fine-quality bittersweet chocolate, melted
- 2 ounces unsweetened chocolate, melted
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla
- FOR TOPPING:
- 3/4 cup chilled heavy cream
- 1 tablespoon instant espresso powder
- 1 tablespoon sugar
Vegetarian Split Pea Soup
By DreiFromBK
I thought about throwing a couple handfuls of small broccoli trees into this soup (a few minutes before doing the p...
- 1 tablespoon extra virgin olive oil
- 2 large onions, chopped
- 1/2 teaspoon fine-grain sea salt
- 2 cups dried split green peas, picked over and rinsed
- 5 cups water
- juice of 1/2 lemon (reserve the zest)
- a few pinches of smoked paprika
- more olive oil to drizzle
Chickpea Salad with Orange, Red Onion, and Chipotle
By DreiFromBK
Canned chickpeas are an ideal ingredient for a salad because they can absorb flavors easily and provide texture
- 2 (15-ounce) cans chickpeas, rinsed
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lemon juice
- Salt and pepper
- Pinch cayenne pepper
- 3 oranges
- 1/2 cup thinly sliced red onion
- 1/2 cup fresh cilantro leaves
- 2 teaspoons minced canned chipotle chile in adobo sauce
Turkey Curry Soup
By DreiFromBK
In a large saucepan, heat the oil
- 2 tablespoons canola oil
- 2 tablespoons Thai red curry paste
- 1/2 small kabocha squash (1 pound)—peeled, seeded and cut into 1 1/2-inch pieces (4 cups)
- 1 cup unsweetened coconut milk
- 1 tablespoon Asian fish sauce
- 3 cups (3/4 pound) shredded roasted turkey
- 3 tablespoons fresh lime juice
- 1/2 cup mixed chopped herbs, such as cilantro and basil
- Kosher salt
- Pepper
Creamy Root Vegetable Soup
By DreiFromBK
All too often, creamy vegetable soups are more about the cream than the vegetables
- Serves 4 to 6
- You’ll need 2 medium parsnips here.
- 4 tablespoons unsalted butter
- 2 carrots, peeled and chopped
- 6 ounces parsnips, peeled and chopped
- 1 leek, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
- 1 celery rib, chopped
- 1 garlic clove, peeled and smashed
- Salt and pepper
- 12 ounces russet potatoes, peeled and cut into 1/2-inch pieces
- 4 1/4 cups low-sodium chicken broth
- 1 bay leaf
- 1/2 cup heavy cream
Glazed Carrots with Goat Cheese and Honey
By DreiFromBK
The chefs at Soho Farmhouse rely on resident gardener Anna Greenland, whose impeccable produce includes 14 varietie...
- carrots
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 1/2 pounds medium carrots, peeled
- 6 garlic cloves, crushed
- 3 tarragon sprigs
- 2 thyme sprigs
- 1 rosemary sprig
- 2 bay leaves
- 2 star anise
- 1/8 teaspoon cumin seeds
- 1/8 teaspoon fennel seeds
- 1/8 teaspoon mustard seeds
- Kosher salt
- Pepper
- 2 tablespoons honey, plus more for serving
- 2 tablespoons apple cider vinegar
- 1 1/2 cups chicken stock
- gremolata
- 1 cup chopped parsley
- 1/4 cup chopped tarragon
- 1 teaspoon finely grated garlic
- 1 teaspoon finely grated lemon zest
- 1/2 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 6 ounces fresh goat cheese and flaky sea salt, for serving
Nonna's Artichokes
By DreiFromBK
Squeeze the juice from 1 lemon half into a bowl of water
- 1 lemon, halved
- 4 medium artichokes
- Extra-virgin olive oil
- 3 garlic cloves
- 6 anchovy fillets, minced
- 1/2 cup plain dry bread crumbs
- 1/3 cup grated Parmigiano-Reggiano
- Salt
- Pepper
- 1/2 cup pitted kalamata olives, minced
- 1/2 tablespoon capers, rinsed and minced
S'mores Bars with Marshmallow Meringue
By DreiFromBK
Make the crust Preheat the oven to 350°
- CRUST
- 3 cups graham cracker crumbs (12 ounces)
- 1 1/2 sticks unsalted butter, melted
- 2 tablespoons packed light brown sugar
- 1/4 teaspoon fine sea salt
- BROWNIE FILLING
- 1 stick cold unsalted butter, cubed
- 4 ounces unsweetened chocolate, chopped
- 1 1/4 cups granulated sugar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 large eggs, at room temperature
- 1/2 cup all-purpose flour
- MERINGUE
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
Mussels with Cava and Roasted Carrot Romesco
By DreiFromBK
A sweet carrot-and-almond sauce adds extra flavor and enriches the delicious mussel cooking broth
- 2 tablespoons extra-virgin olive oil
- 1 large carrot, cut into 1/2-inch pieces
- 1 orange bell pepper, cut into 1/2-inch pieces
- 2 scallions—white and light green parts sliced, dark green parts reserved
- 2 plum tomatoes, chopped
- 2 tablespoons chopped salted roasted almonds
- 1 teaspoon sherry vinegar
- 1/8 teaspoon pimentón de la Vera
- Kosher salt
- 2 tablespoons unsalted butter
- 2 pounds mussels, scrubbed and debearded
- 1/4 cup dry Cava
- 1/2 cup bottled clam juice
- 2 tablespoons heavy cream
- 2 tablespoons chopped parsley
- Toasted country bread brushed with olive oil, for serving
Panelle : Fried Chick pea polenta
By DreiFromBK
Pour the water, salt, and olive oil into the saucepan and gradually whisk in the chickpea flour until smooth
- 4 cup water
- 1 teaspoon salt
- 1/2 cup extra-virgin olive oil, plus more for the sheet and for frying
- 1/2 pound chickpea flour