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Recipes
Bourbon-Pecan Pie
By DreiFromBK
MAKE THE PIECRUST In a bowl, whisk the flour with the brown sugar and salt
- 2 cups all-purpose flour
- 1/3 cup packed light brown sugar
- 3/4 teaspoon fine sea salt
- 1 stick plus 7 tablespoons unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon fine sea salt
- 4 large eggs
- 1 1/2 cups cane, sorghum or dark corn syrup, or honey
- 2 tablespoons bourbon
- 1 1/2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons pure vanilla extract
- 1 3/4 cups unsalted pecan halves (1/2 pounds)
Bannock Scones with Three Butters
By DreiFromBK
In a bowl, sift the flour with the sugar, baking powder and salt
- 3 1/2 cups all-purpose flour
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 2 teaspoons kosher salt
- 2 sticks plus 2 tablespoons unsalted butter, diced and chilled
- 2 cups heavy cream
- 1 large egg
- 1 large egg beaten with 1 tablespoon of water
- Burnt Butter
- Honey Butter
- Three -Herb Butter
Billi Bi - Cream of Mussels Soup
By DreiFromBK
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the y...
- 2 pounds mussels
- 2 shallots, peeled and coarsely chopped
- 2 small white onions, peeled and quartered
- 2 sprigs parsley, plus chopped parsley for garnish
- Kosher salt
- Pepper, to taste
- Pinch cayenne pepper
- 1 cup dry white wine, like pinot grigio or sauvignon blanc
- 2 tablespoons unsalted butter, cubed
- 1 bay leaf
- 2 sprigs fresh thyme
- 2 cups heavy cream
- 1 egg yolk, lightly beaten
Sweet-and-Sour Braised Cabbage
By DreiFromBK
In a pot, melt the butter
- 4 tablespoons unsalted butter
- 2 tart apples, cut into 1/2-inch pieces
- 1 medium red onion, finely diced
- 1 large head of red cabbage, cored and very thinly sliced (12 cups)
- Salt and freshly ground pepper
- 1 cup dry red wine
- 1/4 cup light brown sugar
- 1/2 cup dried sour cherries
- Pinch of ground cloves
- 1 small bay leaf
- 2 tablespoons cider vinegar
- 1 tablespoon fresh lemon juice
Slow Cooker Beef Goulash
By DreiFromBK
In a large skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless beef short ribs, cut into 2-inch pieces
- Salt and freshly ground pepper
- 1 large onion, chopped
- 3 garlic cloves, minced
- 4 carrots, cut into 2-inch lengths
- 1/4 cup sweet paprika
- 1 tablespoon ground caraway
- 1 teaspoon ground coriander
- 3 cups chicken stock or low-sodium broth
- 4 thyme sprigs
- 2 bay leaves
- Sour cream and buttered noodles, for serving
No-Bake Oreo Ice Cream Tart
By DreiFromBK
If ice cream cakes were easier to make, they'd be my go-to dessert for summer
- 30 oreos
- 1 stick butter, melted
- 20 scoops assorted ice cream flavors
- Chocolate syrup, for drizzling
- Caramel sauce, for drizzling
Casarecce with Sausage, Pickled Cherries and Pistachios
By DreiFromBK
In a small skillet, heat 1 teaspoon of the olive oil
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil
- 1/2 cup unsalted pistachios
- Kosher salt
- Black pepper
- 1 pound casarecce pasta
- 1/2 pound sweet Italian sausage, casings removed
- 1 tablespoon thyme leaves, chopped
- 1 garlic clove, thinly sliced
- 1 teaspoon Aleppo pepper
- 3/4 cup pitted and chopped Pickled Cherries
- Shredded Pecorino Romano cheese, for serving
Thai Chicken and Wheat Berry Salad
By DreiFromBK
In a nonstick skillet, heat the oil
- 2 tablespoons canola oil
- 1 pound ground chicken, preferably dark meat
- Kosher salt
- Pepper
- 1/2 cup cooked wheat berries or spelt
- 2 tablespoons Asian fish sauce
- 1 tablespoon lime juice, plus lime wedges for serving
- 1/3 cup chopped basil, plus whole leaves for serving
- Lettuce cups, for serving
Flan de Caramelo
By DreiFromBK
The simple addition of orange to this traditional Spanish dish from chef Andrew Zimmern takes this creamy dessert t...
- caramel
- 1 cup sugar
- 2 tablespoons light corn syrup
- 2 tablespoons fresh orange juice plus 1 tablespoon finely grated orange zest
- custard
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 3 large eggs
- 2 large egg yolks
- 2/3 cup sugar
- 1 tablespoon finely grated orange zest
- 1 1/2 teaspoons pure vanilla extract
- Kosher salt
Spice-Roasted Ribs with Apricot Glaze
By DreiFromBK
Grace Parisi uses smoked paprika to sneak a just-barbecued flavor into these sticky, off-the-bone-tender ribs, whic...
- 1 teaspoon caraway seeds
- 2 tablespoons sweet pimentón de la Vera (smoked Spanish paprika)
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 2 tablespoons kosher salt
- 2 teaspoons freshly ground pepper
- 1/2 cup apricot preserves
- 1 tablespoon Dijon mustard
- 3 racks baby back ribs (7 pounds)