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Recipes
Baked Shrimp Risotto
By DreiFromBK
Preheat the oven to 400°
- 2 tablespoons extra-virgin olive oil
- 5 garlic cloves, sliced
- 1 cup arborio rice
- 3 1/2 cups low-sodium chicken broth
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for garnish
- 20 cooked shelled large shrimp
- 1 tablespoon unsalted butter
- 1 tablespoon fresh lemon juice
- Kosher salt
- Pesto sauce, for serving
Tomato Soup with Pancetta
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 1 tablespoon olive oil
- 3 ounces pancetta, chopped
- 1 small onion, chopped
- 3 (3/4-inch-thick) slices rustic rye bread (each about 5 3/4 by 3 3/4 inches), cubed
- 6 cups canned low-salt chicken broth
- 1 (28-ounce) can diced tomatoes with juices
- 1/4 cup coarsely chopped fresh basil leaves
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and freshly ground black pepper
- 1/4 cup mascarpone cheese
- 1/4 cup sour cream
Fusilli with Shrimp and Arugula
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- 1/4 cup finely chopped shallots
- 1 tablespoon minced garlic
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry white wine
- 1 pound large shrimp, peeled and de-veined
- 12 ounces fusilli pasta
- 3 cups (packed) fresh arugula, torn in 1/2
Revelatory Caramel Cake
By DreiFromBK
Directions 1. Preheat the oven to 350°
- FROSTING:
- 1 cup(s) whole milk
- 4 large egg whites, at room temperature
- 2 1/4 teaspoon(s) pure vanilla extract
- 3 cup(s) sifted cake flour
- 1 1/2 cup(s) sugar
- 4 teaspoon(s) baking powder
- 3/4 teaspoon(s) salt
- 1 1/2 stick(s) unsalted butter, cut into tablespoons softened
- 3/4 cup(s) heavy cream
- 3 cup(s) sugar
- 3 tablespoon(s) light corn syrup
- 1 1/2 cup(s) whole milk
- 1 stick(s) unsalted butter, softened
- 1 teaspoon(s) pure vanilla extract
- 1/2 cup(s) heavy cream
Beignets
By DreiFromBK
To replicate the airy, crisp texture and tangy yeast flavor of these classic New Orleans doughnuts, we began by usi...
- Makes about 2 dozen beignets
- This dough is very wet and sticky, so flour the counter and baking sheet generously. You’ll need a Dutch oven with a capacity of at least 6 quarts.
- Ingredients
- 1 cup water, heated to 110 degrees
- 3 tablespoons granulated sugar
- 1 tablespoon instant or rapid-rise yeast
- 3 cups (15 ounces) all-purpose flour
- 3/4 teaspoon salt
- 2 large eggs
- 2 tablespoons plus 2 quarts vegetable oil
- Confectioners' sugar
Lamb Gyro Dumplings with Tzatziki
By DreiFromBK
In a medium bowl, whisk the yogurt with the cucumber, lemon zest, lemon juice, the 1 tablespoon of chopped dill and...
- 1/2 cup Greek yogurt
- 1/2 English cucumber, grated on a box grater and squeezed dry
- 1 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 tablespoon chopped dill, plus more for garnish
- 1/8 teaspoon cayenne
- Kosher salt
- Pepper
- 1 pound ground lamb
- 1 tablespoon canola oil
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried mint
- 1 teaspoon dried oregano
- 1 garlic clove, minced
- 30 small round gyoza (wonton) wrappers
Potato Gnocchi with Browned Butter and Sage
By DreiFromBK
1. FOR THE GNOCCHI: Adjust oven rack to middle position and heat oven to 450 degrees
- 2 pounds russet potatoes
- 1 large egg, lightly beaten
- 3/4 cup plus 1 tablespoon (4 ounces) all-purpose flour, plus extra for the counter
- 1 teaspoon plus 1 tablespoon salt
- 4 tablespoons unsalted butter, cut into 4 pieces
- 1 small shallot, minced
- 1 teaspoon minced fresh sage
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
Marinated Zucchini and Summer Squash
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 2 tablespoons white wine vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh thyme leaves
- Salt and freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
- 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
Pork Scaloppini
By DreiFromBK
(about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick , minced (see Test Kitchen Discoveries) Inst
- 1 large pork tenderloin (about 1 pound), cut into 4 equal pieces and pounded 1/4 inch thick
- Salt and pepper
- 5 tablespoons unsalted butter
- 2 garlic cloves, minced
- 3/4 cup low-sodium chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon brown sugar
- 1 tablespoon finely chopped fresh parsley (see Test Kitchen Discoveries)
Bacon-Wrapped Peaches
By DreiFromBK
Light a gas grill. Brush the scallions with vegetable oil and season lightly with kosher salt
- 6 scallions, white and light green parts only
- Vegetable oil, for brushing
- Kosher salt
- 4 large peaches, halved and pitted
- 16 thin strips of bacon (about 1/2 pound)
- 16 toothpicks, soaked in water for 30 minutes