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Recipes
Fried Squash with Sage Honey, Parmesan and Pickled Chiles
By DreiFromBK
MAKE THE PICKLED CHILES In a small saucepan, bring the vinegar, sugar, salt, sage and nutmeg just to a boil, stirr...
- 1/2 cup apple cider vinegar
- 2 tablespoons sugar
- 2 teaspoons kosher salt
- 4 sage leaves
- Pinch of freshly grated nutmeg
- 3 Fresno or red jalapeño chiles, seeded and thinly sliced crosswise
- 1/4 cup honey
- 2 teaspoons finely chopped sage
- Pinch of freshly grated nutmeg
- Kosher salt
- One 3 1/4-pound butternut squash or sugar pumpkin, peeled, seeded and cut into 1-inch dice
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon piment d’Espelette
- Kosher salt
- Pepper
- 1 1/4 cups rice flour
- 3/4 cup all-purpose flour
- 1 1/2 tablespoons cornstarch
- 2 cups cold sparkling water
- 1 1/2 tablespoons vodka
- Canola oil, for frying
- 1/2 cup lightly packed sage leaves
- Freshly grated Parmigiano-Reggiano cheese, for serving
- Lemon wedges, for serving
Mini Peanut Butter Oreo Chocolate Fudge Swirl Cupcakes
By DreiFromBK
Preheat oven to 350. Grease and line mini muffin tins
- The Best Chocolate Cake Ever
- 1 1 1 box devil’s food cake mix
- 1 1 pkg 1 small pkg Jello instant chocolate pudding mix
- 1 1 1 cup sour cream
- 1 1 1 cup vegetable oil
- 4 4 4 eggs, beaten
- 1/2 1/2 1/2 cup milk
- 1 1 1 tsp vanilla
- 2 2 2 cups mini chocolate chips
- In a very large bowl, mix together everything except chocolate chips until well combined. Batter will be thick. Stir in the chocolate chips.
- Recipe via Kevin & Amanda
- Peanut Butter Cake
- 1/2 1/2 1/2 cup creamy peanut butter
- 1/2 1/2 1/2 cup butter, softened
- 4 4 4 eggs
- 1 1 1 box butter cake mix
- 2/3 2/3 2/3 cup water
- Recipe via All Recipes
- Vanilla Buttercream
- 1 1 1 cup (2 sticks) butter, softened
- 3 3 3 cups powdered sugar
- 1/2 1/2 1/2 cup heavy cream
- 2 2 2 teaspoons Tahitian vanilla extract
- Peanut Butter Drizzle
- 2/3 2/3 2/3 cups PB
- 2 2 2 tablespoons heavy cream
- 1/4 1/4 1/4 cup powdered sugar, sifted
- 1-4 1-4 1-4 tbsp milk
- 30 to 1 sugar, and heavy cream in microwave for 30 seconds. Stir to combine. Add milk, 1 tbsp at a time, mixing after each addition until pouring consistency is reached.
New England-Style Crab Dip with Brown-Butter Crumbs
By DreiFromBK
Boston chef Matt Jennings tops this simple, crab-packed dip with supercrispy brown-butter breadcrumbs
- 1 cup mayonnaise
- 1/4 cup minced celery
- 1/4 cup minced green bell pepper
- 2 tablespoons finely grated sweet onion
- 2 tablespoons finely chopped parsley
- 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce, preferably Tabasco
- 1/8 teaspoon cayenne
- 1 pound jumbo lump crabmeat, picked over
- Kosher salt
- Pepper
- 4 ounces day-old rustic white bread, torn into 1-inch pieces (4 cups)
- 4 tablespoons unsalted butter
- Crostini, chips or radicchio leaves, for serving
Angry Pig Fried Rice
By DreiFromBK
Kings County Imperial in Brooklyn serves this fresh-tasting, lighter version of fried rice
- 1 cup jasmine rice
- 3/4 teaspoon whole Sichuan peppercorns
- 6 slices of bacon (5 ounces), chopped into 1-inch pieces
- 3 large eggs, beaten
- Kosher salt
- 1 tablespoon finely chopped peeled fresh ginger
- 1/2 cup chopped scallions, plus more for garnish
- 4 ounces snow peas, thinly sliced on the diagonal (1 2/3 cups)
- 5 ounces Asian-flavored marinated baked tofu, cut into 1/4-inch dice (1 cup)
- 1 1/2 teaspoons chile-garlic sauce, plus more for serving
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon toasted sesame oil
- Black pepper
Crumb Cake with Pear Preserves
By DreiFromBK
MAKE THE STREUSEL Preheat the oven to 350° and butter a 9-inch square metal baking pan
- 4 tablespoons unsalted butter, diced, plus more for greasing
- 1/2 cup packed light brown sugar
- 1/2 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 3/4 cup whole milk
- 1/2 cup pear preserves (4 ounces)
- Confectioners’ sugar, for dusting
Portable Chocolate and Peanut Butter Pots
By DreiFromBK
Not sure I totally get it, but I can get behind a jar full of chocolate and peanut butter, regardless
- 4 Plain butter cookies
- 2 oz. Cream cheese, at room temperature
- 2 oz. Prepared whipped topping
- 2 Tablespoons sugar
- 2 Tablespoons milk
- 1/4 Cup peanut butter
- 1/4 Cup chocolate chips, chopped
- Pinch of sea salt
Classic Roast Chicken with Lemon-Thyme Pan Sauce
By DreiFromBK
Why This Recipe Works: Roast chicken is often described as a simple dish, but the actual process—brining or sal...
- 4 4
- 1 1 1/2- to 4-pound) to 4-pound) whole chicken, giblets discarded
- 1 1 1 tablespoon extra-virgin olive oil
- Salt and pepper
- 1 1 1 lemon, quartered
- 1 1 1 shallot, minced
- 1 1 1 cup chicken broth
- 2 2 2 teaspoons Dijon mustard
- 2 2 2 tablespoons unsalted butter
- 1 1/2 1 1/2 1/2 teaspoons minced fresh thyme
Creamy Gazpacho Andaluz
By DreiFromBK
The key to fresh tomato flavor in our creamy gazpacho Andaluz recipe was salting the tomatoes and letting them sit ...
- 4 to 6 6
- bowls as desired.
- Ingredients
- 3 3 6 pounds (about 6 medium) ripe tomatoes, cored
- 1 1 1 small cucumber, peeled, halved, and seeded
- 1 1 1 medium green bell pepper, halved, cored and seeded
- 1 1 1 small red onion, peeled and halved
- 2 2 2 medium garlic cloves, peeled and quartered
- 1 1 1 small serrano chile, stemmed and halved lengthwise
- Kosher salt (see note)
- 1 1 1-inch slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
- 1/2 1/2 1/2 cup extra virgin olive oil, plus extra for serving
- 2 2 2 tablespoons sherry vinegar, plus extra for serving (see note)
- 2 2 2 tablespoons finely minced parsley, chives, or basil leaves
- Ground black pepper
Baked Ziti
By DreiFromBK
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 1 pound whole milk cottage cheese or 1 percent cottage cheese (see note)
- 2 large eggs, lightly beaten
- 3 ounces grated Parmesan cheese (about 1 1/2 cups)
- Table salt
- 1 pound ziti or other short, tubular pasta
- 2 tablespoons extra virgin olive oil
- 5 medium garlic cloves, minced or pressed through garlic press (about 5 teaspoons)
- 1 (28-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 teaspoon dried oregano
- 1/2 cup plus 2 tablespoons chopped fresh basil leaves
- 1 teaspoon sugar
- Ground black pepper
- 3/4 teaspoon cornstarch
- 1 cup heavy cream (see note)
- 8 ounces low-moisture whole-milk mozzarella cheese, cut into 1/4-inch pieces (about 1 1/2 cups) (see note)
Best Beef Stew
By DreiFromBK
The taste of beef stew is rarely as complex as its rich aroma would lead you to believe
- Ingredients
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 4 anchovy fillets, finely minced (about 2 teaspoons)
- 1 tablespoon tomato paste
- 1 boneless beef chuck-eye roast (about 4 pounds), trimmed of excess fat, cut into 1 1/2-inch pieces (see note and step by step below)
- 2 tablespoons vegetable oil
- 1 large onion, halved and cut from pole to pole into 1/8-inch-thick slices (about 2 cups)
- 4 medium carrots, peeled and cut into 1-inch pieces (about 2 cups)
- 1/4 cup unbleached all-purpose flour
- 2 cups red wine (see note)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 4 ounces salt pork, rinsed of excess salt (see note)
- 1 pound Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
- 1 1/2 cups frozen pearl onions, thawed
- 2 teaspoons unflavored powdered gelatin (about 1 packet)
- 1/2 cup water
- 1 cup frozen peas, thawed
- Table salt and ground black pepper