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Recipes
Slow Cooker Chicken with 40 Cloves of Garlic
By DreiFromBK
Pour 1/4 cup of the white wine into a small bowl
- 1/2 cup dry white wine
- Large pinch of saffron threads
- 6 skinless chicken drumsticks
- 6 skinless chicken thighs (bone-in)
- 3 tablespoons unsalted butter
- 2 medium leeks, white and tender green parts only, coarsely chopped
- 1/8 teaspoon freshly grated nutmeg
- 2 1/2 cups chicken stock or low-sodium broth
- 1/4 cup sweet sherry
- Salt and freshly ground pepper
- 3 large heads of garlic, separated into unpeeled cloves
- 1/3 cup Niçoise olives
- 1/3 cup picholine olives
- Salt and freshly ground pepper
- Toasted bread, for serving
Broccoli Matchsticks and Kale Salad
By DreiFromBK
Preheat the oven to 350°
- 1 pound kale, stems and inner ribs removed and leaves thinly sliced
- 3 broccoli stems, peeled and julienned (1 cup)
- Salt
- 1/4 cup extra-virgin olive oil
- 2 leeks, white and tender green parts only, thinly sliced
- 2 tablespoons fresh lemon juice
- 1/2 cup hazelnuts
- Freshly ground pepper
- 1/2 cup coarsely shredded fresh Pecorino Romano or Manchego cheese
Broccoli with Preserved Lemon Yogurt
By DreiFromBK
To make broccoli special, chef Laurent Tourondel cuts it into steaks and roasts it in the oven, then serves it with...
- 1 1/2 pounds broccoli (2 small heads)
- 1/4 cup extra-virgin olive oil
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Black pepper
- 6 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- 1 small garlic clove, minced
- 1 teaspoon minced preserved lemon rind, plus julienned rind for garnish
- 2 teaspoons fresh lemon juice
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Deep Fried Baby Artichokes
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 2 lemons, halved
- 12 baby artichokes
- 3 cups olive oil
- Sea salt
Sofrito
By DreiFromBK
Chop the onion and cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped
- **If you can't find ajices dulces or culantro, don't sweat. Up the amount of cilantro to 1 ½ bunches.
- 2 medium Spanish onions, cut into large chunks
- 3 to 4 Italian frying peppers or cubanelle peppers
- 16 to 20 cloves garlic, peeled
- 1 large bunch cilantro, washed
- 7 to 10 ajices dulces (see note below), optional
- 4 leaves of culantro (see note below), or another handful cilantro
- 3 to 4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded and cut into large chunks
Cream Cheese Coffee Cake
By DreiFromBK
This brunch staple is fraught with pitfalls—from dry, bland cake to lackluster fillings that sink to the bottom a...
- Makes one 10-inch cake, serving 12 to 16
- Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving.
- Ingredients
- Lemon Sugar-Almond Topping
- 1/4 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 1/2 cup sliced almonds
- Cake
- 2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
- 1 1/8 teaspoons baking powder
- 1 1/8 teaspoons baking soda
- 1 teaspoon table salt
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened but still cool
- 1 cup plus 7 tablespoons sugar
- 1 tablespoon finely grated zest plus 4 teaspoons juice from 1 to 2 lemons
- 4 large eggs
- 5 teaspoons vanilla extract
- 1 1/4 cups sour cream
- 8 ounces cream cheese, softened
Waffled Potato Blini with Smoked Salmon
By DreiFromBK
Heat an 8-inch waffle iron and preheat the oven to 200°
- 2 pounds baking potatoes - peeled, coarsely shredded and squeezed dry
- 1 medium onion, shredded
- 2 large eggs, lightly beaten
- 3 tablespoons all-purpose flour
- 2 tablespoons chopped dill
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 3 tablespoons melted unsalted butter, plus more for brushing
- Smoked salmon, for serving
- Sour cream, for serving
Vietnamese-Style Caramel Chicken with Broccoli
By DreiFromBK
Traditional Vietnamese-style caramel chicken promises a dish that balances a bittersweet caramel with salty and spi...
- 1 tablespoon baking soda
- 2 lbs boneless skinless chicken thighs
- 7 tablespoons sugar
- 1 ⁄4 cup fish sauce
- 2 tablespoons grated fresh ginger
- 1 lb broccoli, florets cut int 1 -inch pieces, stalks peeled and sliced 1/4 inch thick
- 2 teaspoons cornstarch
- 1 ⁄2 teaspoon pepper
- 1 ⁄2 cup chopped fresh cilantro leaves and stems
No Pan Pear Pie
By DreiFromBK
Heat oven to 400 degrees F
- For the dough:
- Ingredients
- 2 1/2 * 2 1/2 cups flour
- 1/2 * 1/2 cup stone ground cornmeal
- 3 * 3 tablespoons sugar
- 1 * 1 teaspoon kosher salt
- 8 * 8 ounces (2 sticks) unsalted butter, divided, diced
- 3 * 3 tablespoons apple juice concentrate
- 2 * 2 tablespoons cold water
- For the filling:
- 2 * 2 Anjou pears, peeled, cored, and thinly sliced
- 3 * 3 tablespoons balsamic vinegar
- 4 * 4 tablespoons sugar
- 1 * 1 pinch grated nutmeg
- 1/4 * 1/4 teaspoon ground cinnamon
- 2 * 2 tablespoons butter
- 1 * 1 cup blueberries
- 1 * 1 teaspoon flour
- 1 1/2 * 1 1/2 cups pound cake, cubed
- 1 * 1 egg beaten with 1 tablespoon water
- 1/2 * 1/2 teaspoon sugar
Lemony Waldorf Salad
By DreiFromBK
Preheat the oven to 350°
- 1/2 cup walnut halves (2 ounces)
- 1 tablespoon minced shallot
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup plus 2 tablespoons canola oil
- 2 tablespoons walnut oil
- 1/2 teaspoon ground cumin
- Salt and freshly ground pepper
- 2 cups shredded romaine lettuce (4 ounces)
- 4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)
- 1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves
- 1 small head of frisée (6 ounces), coarsely chopped
- 1/4 cup golden raisins
- 1 Fuji apple—peeled, quartered, cored and thinly sliced crosswise