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Recipes
Grilled Asparagus Salad
By DreiFromBK
Light a grill or preheat a grill pan
- 1 pound asparagus
- 1/2 cup extra-virgin olive oil, plus more for brushing
- Salt
- Freshly ground pepper
- 4 lightly packed cups mesclun
- 1 seedless cucumber, cut into 1/2-inch dice
- 1 cup grape tomatoes, halved
- 1 cup drained and rinsed canned chickpeas
- 1/2 cup pitted kalamata olives, coarsely chopped (3 ounces)
- 8 ounces sharp white cheddar, cut into 1/4-inch dice
- 3 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon grainy mustard
- 1 tablespoon chopped tarragon
- 3 cups pita chips
Layered Peanut Butter Brittle Ice Cream Pops
By DreiFromBK
To make these ice cream pops, you want the vanilla ice cream to be slightly softened but not melting
- 1 cup roasted salted peanuts
- 12 chocolate peanut butter cups, unwrapped
- 6 ounces (about 3/4 cup) hot fudge sauce
- 6 ounces (about 3/4 cup) smooth peanut butter
- 1 quart vanilla ice cream
- 8 five-ounce paper cups
- 8 popsicle sticks
Pappardelle with Summer Squash and Arugula-Walnut Pesto
By DreiFromBK
In a small skillet, toast the walnuts over moderately low heat until golden, about 5 minutes
- 3/4 cup walnut halves
- 4 cups packed arugula leaves (4 ounces)
- 3/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 teaspoon finely grated garlic
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus shavings for garnish
- Kosher salt
- Pepper
- 12 ounces pappardelle
- 3 firm, fresh medium zucchini and/or yellow squash (1 1/4 pounds), very thinly sliced lengthwise on a mandoline
- 3 tablespoons fresh lemon juice
Sauteed Garlic-Lemon Spinach
By DreiFromBK
Overcooked spinach, bitter burnt garlic, and pallid lemon flavor are all too often the hallmarks of this simple sid...
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon extra-virgin olive oil for drizzling
- 4 medium cloves garlic, cut crosswise into very thin (1/16-inch) slices (about 2 tablespoons)
- 3 (10-ounce) bags flat-leaf spinach, stems removed, leaves washed and dried
- Table salt
- pinch red pepper flakes
- 1/2 teaspoon grated lemon zest
- 2 teaspoons lemon juice
Shrimp and Bacon Pizza
By DreiFromBK
Buying peeled and deveined shrimp minimizes prep
- 1/4 cup extra-virgin olive oil
- 4 slices bacon, cut into 1/2-inch pieces
- 12 ounces peeled and deveined jumbo shrimp (16 to 20 per pound), cut into 3/4-inch pieces
- 1/2 cup thinly sliced red onion
- 2 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound pizza dough
- 6 ounces mozzarella cheese, shredded (1 1/2 cups)
- 2 tablespoons minced fresh chives
Spaghetti with Radish-Greens Pesto
By DreiFromBK
Radish greens make a superfresh, flavorful pesto
- 2 garlic cloves, crushed
- Greens from 1 big bunch of radishes (8 loosely packed cups), chopped
- 1/4 cup parsley leaves
- 3/4 cup roasted salted pumpkin seeds (3 ounces), plus more for garnish
- 3/4 cup extra-virgin olive oil
- 1 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- Kosher salt
- Pepper
- 12 ounces spaghetti
- 2 tablespoons fresh lemon juice
Israeli Roast Eggplant, Hummus and Pickle Sandwiches
By DreiFromBK
Preheat the oven to 425°
- 1 large baking potato
- Salt
- 1 medium eggplant, sliced 1/2 inch thick
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice
- 1 large tomato, cut into 1/2-inch dice
- 1 large jalapeño, minced
- 2 garlic cloves, minced
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped parsley
- 2 tablespoons fresh lemon juice
- Freshly ground pepper
- 4 thick, sturdy pita breads, warmed
- 1 cup hummus
- 1/4 cup tahini, at room temperature
- 4 large hard-cooked eggs, sliced
- 4 small dill pickles, thinly sliced
Red, White, and Blue Layer Cake
By DreiFromBK
Colorful layers of red velvet cake make the perfect foundation for our Red, White, and Blue Layer Cake, the perfect...
- Serves 8 to 10
- Ingredients
- 1 teaspoon unflavored powdered gelatin
- 2 tablespoons water
- 3 cups heavy cream
- 1/4 cup confectioners' sugar
- 2 (8-inch) red velvet cake rounds (see related recipe)
- Blueberries and strawberries for garnish
Charcoal-Grilled Tuna Steaks with Red Wine Vinegar and Mustard Vinaigrette
By DreiFromBK
For a tuna steak recipe that turned out fish with an intense smoky char and a tender interior, we started by coveri...
- 6 6
- Vegetable oil for cooking grate
- 3 3 1 tablespoons plus 1 teaspoon red wine vinegar
- Table salt
- 2 2 2 tablespoons Dijon mustard
- 2 2 2 teaspoons honey
- 2 2 2 tablespoons chopped fresh thyme or rosemary leaves
- 3/4 3/4 3/4 cup olive oil
- 6 6 1 8 steaks, 1 inch thick (about 8 ounces each) (see note)
- Ground black pepper
Boston Lettuce Salad with Herbs
By DreiFromBK
In a blender, combine the parsley, scallion, tarragon, vegetable oil, white wine vinegar and water and puree
- 1/2 cup flat-leaf parsley leaves
- 1 large scallion, white and pale green parts only, chopped
- 2 teaspoons coarsely chopped tarragon
- 3 tablespoons vegetable oil
- 2 teaspoons white wine vinegar
- 1 tablespoon water
- Salt and freshly ground pepper
- 1 head of Boston lettuce, separated into leaves
- Chervil or tiny tarragon sprigs, for garnish