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Herbed Leg of Lamb with Olive Butter and Roasted Tomatoes

Herbed Leg of Lamb with Olive Butter and Roasted Tomatoes

By

Chef Dave Beran loves the meaty combination of lamb and olives; not only does he slather a butterflied leg with oli...

  • 1/3 cup coarsely chopped shallots
  • 1/2 cup crushed garlic cloves
  • 1/3 cup each thyme leaves, parsley leaves and chopped rosemary
  • 3 tablespoons Dijon mustard
  • 1/3 cup plus 1/4 cup extra-virgin olive oil
  • 1 stick plus 2 tablespoons unsalted butter, at room temperature
  • One 5-pound well-trimmed boned and butterflied leg of lamb
  • Kosher salt
  • Pepper
  • 2 pounds cherry tomatoes
  • 2 thyme sprigs
  • Chunky olive butter, for serving
4.4/5 (9 Votes)

Almond Waffles

Almond Waffles

By

Finely ground roasted almonds add terrific flavor to these crispy buttermilk waffles

  • 3/4 cup unsalted roasted almonds
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 4 large eggs, separated
  • 2 cups buttermilk
  • 1 1/2 sticks unsalted butter, melted and cooled
  • Vegetable oil spray
  • Unsalted butter and pure maple syrup, warmed, for serving
5/5 (4 Votes)

Pasta alla Norma

Pasta alla Norma

By

To create a bold, complex Pasta alla Norma recipe without a lot of work, we came up with a few strategies

  • 1 large eggplant (1 1/4 to 1 1/2 pounds), cut into 1/2-inch cubes
  • Kosher salt (see note)
  • 3 tablespoons olive oil (see note)
  • 4 medium garlic cloves, mined or pressed through garlic press (about 4 teaspoons)
  • 2 anchovy fillets, minced (about 1 generous teaspoon)
  • 1/4-1/2 teaspoon red pepper flakes
  • 1 (28-ounce) can crushed tomatoes (see note)
  • 1 pound ziti, rigatoni, or penne
  • 6 tablespoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 3 ounces ricotta salata, shredded (about 1 cup) (see note)
4.7/5 (10 Votes)

Hyderabadi Lamb Biryani

Hyderabadi Lamb Biryani

By

This fragrant spiced lamb-and-rice dish from Chopped judge Maneet Chauhan is just one of the many biryanis she feat...

  • garam masala
  • 10 black peppercorns
  • 2 whole cloves
  • One 4-inch cinnamon stick
  • 1/4 teaspoon caraway seeds
  • Pinch of freshly grated nutmeg
  • Small piece of mace
  • 4 green cardamom pods
  • lamb
  • 1/4 cup canola oil
  • 2 onions (1 pound), thinly sliced
  • 3/4 cup finely chopped mint
  • 1/2 cup finely chopped cilantro
  • 1/4 cup yogurt
  • 3 tablespoons fresh lemon juice
  • 2 to 3 Thai chiles, minced
  • 1 tablespoon finely grated garlic
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons cayenne
  • 1 1/2 teaspoons ground coriander
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 1/2 pounds trimmed boneless lamb shoulder, cut into 1-inch cubes
  • 2 tablespoons ghee or clarified butter
  • rice
  • 4 whole black peppercorns
  • 2 whole cloves
  • 2 green cardamom pods
  • 1 black cardamom pod
  • One 2-inch cinnamon stick
  • 1 bay leaf
  • Pinch of freshly grated nutmeg
  • Small piece of mace
  • 1 tablespoon canola oil
  • 1 tablespoon kosher salt
  • 1 teaspoon caraway seeds
  • 2 cups basmati rice
  • Pinch of saffron threads
  • 1/2 cup whole milk
  • biryani
  • 3 tablespoons ghee or clarified butter, plus more for brushing
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped mint
  • 1/2 teaspoon rose water
  • dough lid
  • 1 1/2 cups whole-wheat flour
  • 1/2 cup plus 2 tablespoons water
  • tomato-onion raita
  • 1 cup yogurt
  • 1/2 cup finely chopped tomato
  • 1 small Thai chile, minced
  • 1 tablespoon minced red onion
  • 2 teaspoons chopped mint, plus small leaves for garnish
  • 2 teaspoons chopped cilantro
  • 1 teaspoon ground cumin
  • 1/8 teaspoon cayenne
  • Pinch of sugar
  • Kosher salt
4.6/5 (5 Votes)

Mussel Toasts with Pickled-Carrot-and-Coriander Butter

Mussel Toasts with Pickled-Carrot-and-Coriander Butter

By

In a saucepan, toast the coriander seeds over low heat until fragrant

  • 1/4 teaspoon coriander seeds
  • 1/4 cup apple cider vinegar
  • 1/4 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 medium carrot, very thinly sliced
  • 1 stick unsalted butter, at room temperature
  • 1/4 cup cilantro leaves
  • 24 large mussels, scrubbed and debearded
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon minced chives
  • Six 2-by-3-inch rectangles of country bread, toasted
  • 6 paper-thin slices of lardo (optional)
4.3/5 (4 Votes)

Hot Chocolate Layer Cake With Marshmallows

Hot Chocolate Layer Cake With Marshmallows

By

Step 1 - Firstly make the frosting as it will need to set overnight or for a few hours: In a large saucepan on low ...

  • For the cake
  • 180 g/6 ozs. butter
  • 3 cups flour
  • 3/4 cup vegetable oil (I used a pecan oil)
  • 1 cup water
  • 60 ml coffee
  • 140 g dark chocolate
  • 3 cups caster or superfine sugar
  • 3/4 cup cocoa
  • 3 eggs at room temperature
  • 3/4 cup buttermilk
  • 2 tablespoons vanilla
  • 100 g/3.5ozs pecans toasted
  • 2.5 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • For frosting
  • 2 1/2 cups cream
  • 90 g/3ozs. butter
  • 180 g/6 ozs. chocolate
  • 2 cups icing sugar
  • 2 cups cocoa powder (yes 2 cups)
  • 1/2 cup golden syrup
  • 1/4 teaspoon salt
  • For decoration
  • 500 g/1 pound toasted marshmallows
  • hot chocolate cake marshmallows
4.6/5 (18 Votes)

Slow-Roasted Pork Shoulder with Peach Sauce

Slow-Roasted Pork Shoulder with Peach Sauce

By

Bone-in pork butt takes longer to cook than boneless but retains more moisture and cooks more evenly

  • Pork Roast
  • 1 bone-in pork butt, 6 to 8 pounds (see note)
  • 1/3 cup kosher salt
  • 1/3 cup packed light brown sugar
  • Ground black pepper
  • Peach Sauce
  • 10 ounces frozen peaches, cut into 1-inch chunks (about 2 cups) or 2 fresh peaches, cut into 1/2-inch wedges
  • 2 cups dry white wine
  • 1/2 cup granulated sugar
  • 1/4 cup plus 1 tablespoon unseasoned rice vinegar
  • 2 sprigs fresh thyme
  • 1 tablespoon whole-grain mustard
4.5/5 (11 Votes)

Romaine and Charred Corn Salad with Avocado Dressing

Romaine and Charred Corn Salad with Avocado Dressing

By

Preheat the broiler. Spread the corn kernels on a large rimmed baking sheet

  • 2 1/2 cups fresh corn kernels (from 3 to 4 large ears)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice
  • 2 teaspoons honey
  • 1/2 teaspoon minced garlic
  • 1/2 Hass avocado, peeled and cut into 1/4-inch dice
  • Kosher salt
  • Pepper
  • Three 6- to 8-ounce romaine hearts, torn into bite-size pieces
  • 1/2 cup very thinly sliced red onion
  • 1/2 cup shredded pecorino cheese, plus more for garnish
4.6/5 (7 Votes)

Whipped Sweet Potatoes with Coconut and Ginger

Whipped Sweet Potatoes with Coconut and Ginger

By

Preheat the oven to 400°

  • 6 pounds sweet potatoes (6 large)
  • 1 stick unsalted butter, melted
  • 3/4 cup unsweetened coconut cream (see Note)
  • 1 1/2 tablespoons finely grated peeled fresh ginger
  • Kosher salt
  • Freshly ground white pepper
  • Unsweetened finely shredded coconut, for garnish
4.7/5 (10 Votes)

Zeppoles

Zeppoles

By

To create a light and airy version of these Italian fritters, we use two leaveners: baking powder and yeast

  • Makes 15 to 18 zeppoles
  • This dough is very wet and sticky. If you own a 4-cup liquid measuring cup, you can combine the batter in it to make it easier to tell when it has doubled in volume in step 1. Zeppoles are best served warm.
  • Ingredients
  • 1 1/3 cups (6 2/3 ounces) all-purpose flour
  • 1 tablespoon granulated sugar
  • 2 teaspoons instant or rapid-rise yeast
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup warm water (110 degrees)
  • 1/2 teaspoon vanilla extract
  • 2 quarts peanut or vegetable oil
  • Confectioners' sugar
0/5 (0 Votes)