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Recipes
Hot-and-Sour Soup
By DreiFromBK
In the Lucky Peach cookbook, author Peter Meehan champions this lighter, fresher, more flavorful version of the Chi...
- 1 ounce dried wood ear mushrooms (1/2 cup)
- 2 tablespoons canola oil
- 1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup chopped scallions
- 4 cups chicken stock or low-sodium broth
- 1/2 pound soft tofu, cut into 1/2 -inch dice
- 1/3 cup unseasoned rice vinegar, plus more for serving
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon toasted sesame oil
- 1 tablespoon Sriracha, plus more for serving
- Kosher salt
- 2 large eggs, beaten
Mudslide Brownie Layer Cake
By DreiFromBK
Place an oven rack in lower-middle position and preheat the oven to 350° F
- For the brownies:
- 10 oz. semisweet or bittersweet chocolate, chopped
- 4 oz. unsweetened chocolate, chopped
- 16 tbsp. (1 cup) unsalted butter, cut into chunks
- 6 tbsp. cocoa powder
- 6 large eggs
- 2 1/2 cups (17.5 oz.) sugar
- 1 1/2 tbsp. vanilla extract
- 1 tsp. salt
- 2 cup (10 oz.) all-purpose flour
- 2 About 2 tbsp. Kahlua (or other coffee-flavored liqueur)
- 2 About 2 tbsp. Bailey’s Irish Cream
- For the whipped cream:
- 1 1/2 cups heavy cream
- 1/2 cup confectioners’ sugar
- 2 tbsp. plus 1 tsp. Kahlua
- 2 tbsp. plus 1 tsp. Bailey’s Irish Cream
- To finish:
- Chocolate syrup, for drizzling
Red Cabbage and Fried Mortadella Okonomiyaki
By DreiFromBK
In a medium saucepan of boiling water, cook the udon noodles until tender, about 1 minute
- 4 ounces fresh or frozen udon noodles
- 2 slices of bacon
- 3 large eggs
- 3/4 cup prepared dashi or chicken broth
- 3/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/4 pound mortadella, diced
- 3/4 cup finely shredded red cabbage
- 2 tablespoons shredded carrot
- Kewpie mayonnaise, Sriracha, hoisin sauce, sliced scallions and furikake seasoning, for serving
Pork Chops in Sage Butter with Beet Puree and Swiss Chard
By DreiFromBK
The vibrant magenta beet puree that accompanies these luscious pork chops is made with almost equal parts beets and...
- 2 large red beets (1 pound), halved
- 2 medium Yukon Gold potatoes (1/2 pound)
- 1 stick unsalted butter
- Kosher salt
- Pepper
- Four 12-ounce bone-in pork rib chops, cut 1 inch thick
- 1/4 cup extra-virgin olive oil
- 3 garlic cloves, crushed
- 1 sage sprig
- 1 teaspoon fresh lemon juice
- 2 pounds Swiss chard, stems discarded and leaves chopped
Home-Corned Beef Brisket
By DreiFromBK
2. 2. Spear brisket about thirty times per side with meat fork or metal skewer
- Ingredients
- 1/2 cup 1/2 cup kosher salt
- 1 tablespoon 1 tablespoon black peppercorns , cracked
- 3/4 tablespoon 3/4 tablespoon ground allspice
- 1 tablespoon 1 tablespoon dried thyme
- 1/2 tablespoon 1/2 tablespoon paprika
- 2 2 bay leaves , crumbled
- 1 1 beef brisket (fresh, 4 to 6 pounds), preferably point cut, trimmed of excess fat, rinsed and patted dry
Roasted Mushrooms and Shallots with Fresh Herbs
By DreiFromBK
Preheat the oven to 400°
- 2 1/2 tablespoons Asian sesame oil
- 4 garlic cloves, minced
- 3 tablespoons minced fresh ginger
- 1 1/2 tablespoons low-sodium soy sauce
- 1 1/4 pounds mixed mushroomssuch as white, cremini and shiitakelarge caps quartered
- Salt
- 10 small shallots, peeled
- 1/3 cup chopped mint
- 1/3 cup chopped parsley
- 1 tablespoon chopped dill
- 1 tablespoon roasted black sesame seeds
Peach-and-Fennel Slaw
By DreiFromBK
In a bowl, drizzle the fennel with the vinegar
- 2 fennel bulbs—halved, cored and very thinly sliced on a mandoline
- 2 tablespoons Riesling vinegar or white balsamic vinegar
- Salt
- 2 peaches, thinly sliced
- 2 tablespoons flat-leaf parsley leaves
- 1 tablespoon small tarragon leaves
- Finely grated zest of 1 lemon
- Freshly ground black pepper
Cast-Iron Roast Chicken with Lentils and Walnut Vinaigrette
By DreiFromBK
Make the lentils In a medium saucepan, toast the walnuts over moderate heat until lightly golden, about 5 minutes
- LENTILS
- 1/2 cup walnuts
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1 cup black Beluga lentils
- 1 bay leaf
- 1/2 cup balsamic vinegar
- 3 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- Kosher salt
- Pepper
- CHICKEN
- 2 tablespoons extra-virgin olive oil
- One 4-pound chicken, backbone removed, chicken halved
- Kosher salt
- Pepper
- 1 tablespoon unsalted butter
- WALNUT VINAIGRETTE
- 1/4 cup toasted walnut oil
- 2 tablespoons sherry vinegar
- 1 tablespoon chopped parsley
- Kosher salt
- Pepper
Brownie Pudding
By DreiFromBK
Preheat the oven to 325 degrees F
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
Blueberry Pancakes
By DreiFromBK
For our best blueberry pancake recipe, we started with perfect batter: extra sweetness, both baking powder and soda...
- 1 tablespoon 1 tablespoon lemon juice from 1 lemon
- 2 cups 2 cups milk
- 2 cups 2 cups unbleached all-purpose flour (10 ounces)
- 2 tablespoons 2 tablespoons granulated sugar
- 2 teaspoons 2 teaspoons baking powder
- 1/2 teaspoon 1/2 teaspoon baking soda
- 1/2 teaspoon 1/2 teaspoon table salt
- 1 large 1 large egg
- 3 tablespoons 3 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons 2 teaspoons vegetable oil
- 1 cup 1 cup fresh blueberries or frozen blueberries, preferably wild, rinsed and dried