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Recipes
Seared Flank Steak with Chimichurri Sauce
By DreiFromBK
For our Seared Flank Steak with Chimichurri Sauce, we found that the sauce cooked quickly, so it was essential to p...
- 4 4
- Ingredients
- 2 2 2 cloves garlic, unpeeled
- 1/2 1/2 1/2 cup chopped fresh parsley
- 2 2 2 chopped scallions
- 1 1 1 tablespoon red wine vinegar
- 1/4 1/4 1/4 teaspoon red pepper flakes
- 5 5 5 tablespoons olive oil
- Salt and pepper
- 1 1 1 1/2 steak (about 1 1/2 pounds)
Thin-Crust Whole-Wheat Pizza with Pesto and Goat Cheese
By DreiFromBK
For a pizza with balanced whole-wheat flavor, we used a combination of 60 percent whole-wheat flour and 40 percent ...
- 1 1/2 cups (8 1/4 ounces) whole-wheat flour
- 1 cup (5 1/2 ounces) bread flour
- 2 teaspoons honey
- 3/4 teaspoon instant or rapid-rise yeast
- 1 1/4 cups ice water
- 2 tablespoons extra-virgin olive oil
- 1 3/4 teaspoons salt
- 2 cups fresh basil leaves
- 7 tablespoons extra-virgin olive oil
- 1/4 cup pine nuts
- 3 garlic cloves, minced
- Salt and pepper
- 1/4 cup finely grated Parmesan or Pecorino Romano cheese
- 4 ounces goat cheese, crumbled (1 cup)
Perfect Lemon Bars
By DreiFromBK
1. For the crust: Adjust oven rack to middle position and heat oven to 350 degrees
- The Crust
- 1 3/4 cups unbleached all-purpose flour
- 2/3 cup confectioners' sugar , plus extra to decorate finished bars
- 1/4 cup cornstarch
- 3/4 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), at very cool room temperature, cut into 1-inch pieces, plus extra for greasing pan
- Lemon Filling
- 4 large eggs , beaten lightly
- 1 1/3 cups granulated sugar
- 3 tablespoons unbleached all-purpose flour
- 2 teaspoons grated lemon zest from 2 large lemons
- 2/3 cup lemon juice from 3 to 4 large lemons, strained
- 1/3 cup whole milk
- 1/8 teaspoon table salt
Roasted Leeks with Yogurt and Shaved Toasted Walnuts
By DreiFromBK
Preheat the oven to 375°
- 1 cup plain Greek yogurt
- 1 1/2 teaspoons finely grated lemon zest
- 1 teaspoon minced marjoram
- 1 teaspoon sugar
- Kosher salt
- Freshly ground pepper
- 1/4 cup walnut halves
- 6 very fresh leeks, white and light green parts only, trimmed and halved lengthwise
- Extra-virgin olive oil, for drizzling
- 2 tablespoons fresh lemon juice
Peanut Butter Chocolate Bread Pudding
By DreiFromBK
Prep Time: 25 minutes Cook Time: 1 hour, 15 minutes Yield: 10 to 12 servings
- For the bread pudding:
- 12 cups cubed croissants (about 9-10 large croissants)
- 2 cups semisweet chocolate chunks or chocolate chips
- 6 large eggs
- 2 cups milk
- 1 cup granulated sugar
- 1 cup creamy or crunchy peanut butter*
- 1 teaspoon vanilla extract
- For the chocolate rum sauce:
- 1/2 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/8 to 1/4 teaspoon salt, depending on your tastes
- 1/2 cup water
- 2 & 1/2 teaspoons cornstarch
- 2 tablespoons unsalted butter
- 1 tablespoon rum
Baked Barbeque Tofu
By DreiFromBK
Use extra firm Tofu and press water out with paper towels
- Yield: 4
- 1-14 oz. package extra-firm tofu
- 1/2 c. barbecue sauce
- cooking spray or oil mister
Charcoal-Grilled Stuffed Flank Steak
By DreiFromBK
1. Combine garlic, shallot, parsley, sage, and olive oil in small bowl
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 small shallot, minced (about 2 tablespoons)
- 2 tablespoons fresh parsley leaves, finely minced
- 1 teaspoon sage leaves, finely minced
- 2 tablespoons olive oil, plus extra for oiling grate
- 1 flank steak (2- to 2 1/2-pounds) (see note)
- 4 ounces thinly sliced prosciutto
- 4 ounces thinly sliced provolone
- 8 - 12 skewers soaked in water for 30 minutes
- Kosher salt and ground black pepper
Osso Buco with Horseradish Gremolata
By DreiFromBK
Preheat the oven to 375°
- 4 meaty veal shanks, cut 3 inches thick (5 1/4 pounds)
- Kosher salt
- Freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1/2 Spanish onion, chopped
- 1 medium carrot, sliced 1/4 inch thick
- 1 celery rib, sliced 1/4 inch thick
- 2 tablespoons chopped thyme
- 2 cups dry white wine
- 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
- 2 cups chicken stock
- 1 cup lightly packed parsley, minced
- 1 1/2 tablespoons finely grated fresh horseradish
- 1 tablespoon finely grated lemon zest
- Saffron Orzo, for serving
Apple Cider-Braised Cabbage
By DreiFromBK
In a large, deep skillet, heat the olive oil until shimmering
- 2 tablespoons extra-virgin olive oil
- One 1 1/2-pound head of green cabbage, cut through the core into 6 wedges
- 1/2 cup chopped bacon (2 ounces)
- 1 medium onion, halved through the core and thinly sliced lengthwise
- Salt
- 1/2 cup apple cider vinegar
- 2 cups apple cider
- 1 tablespoon unsalted butter
- Pepper
Easy Caramel Cake
By DreiFromBK
A Southern favorite, caramel cake boasts a rich toffee-flavored frosting spread over yellow cake layers, but the be...
- Serves 8
- In step 5, the cooled frosting stays soft and spreadable longer than other recipes, but it will harden over time. If the frosting does begin to stiffen, you can microwave it for about 10 seconds (or until it returns to a spreadable consistency).
- Ingredients
- Cake
- 1/2 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened
- Frosting
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- 2 cups packed dark brown sugar
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 1/2 cups Confectioners' sugar, sifted