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Recipes
Braised Winter Greens
By DreiFromBK
We wanted a one-pot winter greens recipe with no parcooking
- 3 tablespoons olive oil
- 1 medium onion, minced (about 1 cup)
- 5 medium garlic cloves, minced or pressed through a garlic press (about 5 teaspoons)
- 1/8 teaspoon red pepper flakes
- 2 pounds kale or collard greens, ribs removed, leaves chopped into 3-inch pieces and rinsed (about 24 loosely packed cups; see related step-by-step below)
- 1 cup low-sodium chicken broth
- 1 cup water
- Table salt
- 2 - 3 teaspoons juice from 1 lemon
- Ground black pepper
Ultimate Oven Clambake
By DreiFromBK
PREPARE THE CLAMBAKE Preheat the oven to 450°
- One 5-pound rock, baked overnight (see Note)
- 6 ounces dried kombu
- Two 2-pound live lobsters
- 2/3 cup small wood chips (1 1/2 ounces)
- 2 lemons, halved crosswise and seeded
- 24 littleneck clams (2 1/2 pounds), scrubbed
- 24 mussels, scrubbed and debearded
- 1/2 pound fresh chorizo, cut into 1-inch pieces
- 4 medium spring onions, bulbs only, cut into wedges
- 1/2 pound maitake mushrooms, broken into large clusters
- 1/4 cup finely chopped garlic chives
- 4 ounce dry Spanish chorizo, chopped
- 1 cup extra-virgin olive oil
- 2 tablespoons minced garlic chives
- 2 ounces salmon roe
- Steamed new potatoes and corn on the cob, for serving
Healthy Potato Gratin with Herbs
By DreiFromBK
Inspired by a potato gratin at Restaurant Daniel in New York City, this creamy—but creamless—recipe gets great ...
- 1 1/2 tablespoons extra-virgin olive oil, plus more for the cake pan
- 1 large shallot, minced (about 1/3 cup)
- 1 1/2 teaspoons chopped thyme
- 1/2 teaspoon chopped rosemary
- 2 cups low-sodium chicken broth
- 2 pounds medium red potatoes, very thinly sliced
- Salt
- Freshly ground pepper
Smoky Mussel Stew
By DreiFromBK
This rich stew from Boston chef Matt Jennings gets exceptional flavor from smoked mussels
- 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1/2 pound brussels sprouts, quartered
- 1 pound fresh mussels, scrubbed and debearded
- 1 cup dry white wine
- 1 medium white onion, quartered through the core and peeled
- 2 medium shallots, chopped
- 2 tablespoons unsalted butter
- 2 parsley sprigs, plus chopped parsley for garnish
- 2 thyme sprigs
- 1 bay leaf
- Pinch of cayenne
- 2 cups heavy cream
- 1 large egg yolk
- 1/2 pound smoked mussels
- 2 tablespoons fresh lemon juice
Magic Strawberry Ice Cream
By DreiFromBK
How we use your e-mail address How we use your e-mail address Makes 1 quart ice cream You can use 6 ounces of th...
- 8 ounces strawberries, hulled (1 1/2 cups)
- 1/2 cup sweetened condensed milk
- 1 ounce white chocolate chips
- 1 tablespoon vodka
- 1/2 teaspoon vanilla extract
- Pinch salt
- 1 1/4 cups heavy cream, chilled
Red Cabbage Stir-Fry with Coconut
By DreiFromBK
In a large, deep skillet, heat the oil
- 2 tablespoons canola oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 fresh curry leaves or 2 bay leaves
- One 2-pound red cabbage, cored and coarsely chopped (8 cups)
- 1/2 teaspoon ground turmeric
- Salt
- 3/4 cup water
- 3 garlic cloves, smashed
- 1 serrano chile, stemmed and coarsely chopped
- 1/2 cup finely shredded dried coconut (1 1/2 ounces)
One Pot Andouille Sausage Pasta
By DreiFromBK
The easiest, most amazing pasta you will ever make
- 1 pound spaghetti
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 large onion, thinly sliced
- 3 cups halved grape tomatoes
- 2 cups fresh basil leaves, loosely packed
- 4 cloves garlic, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1 cup grated Parmesan
Almond Shortbread Cookies
By DreiFromBK
F&W's Kay Chun gives her crisp cookies a deeply nutty flavor with sliced almonds, almond butter and almond meal
- 1/2 cup sliced almonds
- 1 1/4 cups all-purpose flour
- 1/2 cup almond meal
- 1/2 teaspoon kosher salt
- 1/2 cup smooth unsalted roasted almond butter
- 1/2 cup refined coconut oil, melted
- 1/2 cup granulated sugar
- 1/4 cup turbinado sugar
- 1 teaspoon pure vanilla extract
Mexican-Style Charcoal-Grilled Corn
By DreiFromBK
To achieve maximum charring without drying out the corn, we grilled husked corn directly on the grates over a very ...
- Serves 6
- If you can find queso fresco or Cotija, use either in place of the Pecorino Romano.
- Ingredients
- Vegetable oil for cooking grate
- 1/4 cup regular or light mayonnaise
- 3 tablespoons sour cream
- 3 tablespoons minced fresh cilantro leaves
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 3/4 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 4 teaspoons juice from 1 lime
- 1 ounce Pecorino Romano, grated (about 1/2 cup) (see note)
- 4 teaspoons vegetable oil
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 6 large ears corn, husks and silk removed
Cabbage, Cucumber & Fennel Salad with Dill
By DreiFromBK
Cabbage, Cucumber and Fennel Salad with Dill is crunchy and refreshing, with a rich and tangy crème fraîche vineg...
- 1 1/4 pounds Savoy cabbage, very thinly sliced on a mandoline (6 cups)
- 1 medium sweet onion, very thinly sliced on a mandoline
- 1 1/2 pounds fennel bulbs, halved, cored and very thinly shaved on a mandoline
- Ice water
- 1 seedless cucumber, halved lengthwise and sliced crosswise 1/8 inch thick
- Kosher salt
- 1 cup crème fraîche
- 2 tablespoons white wine vinegar
- 1/2 cup dill, chopped
- 3 tablespoons poppy seeds