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Recipes
Elixir Bonbon Floats
By DreiFromBK
Chef Courtney McBroom makes a fantastic version of homemade root beer for these playful ice-cream floats
- Elixir
- 2 cups water
- 1 3/4 cups sugar
- Three 2-inch pieces of orange peel
- One 1-inch piece of fresh ginger, sliced
- 1 tablespoon sassafras (see Note)
- 1 tablespoon sarsaparilla (see Note)
- 1/2 cinnamon stick (1 1/2 inches)
- 1 star anise
- 5 cloves
- 1/4 teaspoon kosher salt
- 1/2 teaspoon pure vanilla extract
- 2 1/2 cups cold sparkling water
- bonbons
- 12 ounces bittersweet chocolate (70%), finely chopped
- 1/2 cup coconut oil
- 1 pint vanilla ice cream
Crispy Salt and Pepper French Toast
By DreiFromBK
By aliyaleekong, posted 3 months ago
- 5 eggs
- 3 tablespoons half-and-half
- 1 teaspoon salt
- 2 teaspoons black pepper
- 1 1/2 tablespoon green onions, finely chopped (optional)
- 1 1/2 tablespoon cilantro, finely chopped (optional)
- vegetable oil
- butter
- 8 (1/2") slices day-old bread*, cut on the diagonal
Quintessential Chocolate Cake
By DreiFromBK
For the cake: Preheat the oven to 350*
- For the Cake:
- 2 cups sugar
- 1 3/4 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 2 eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 1 cup scolding hot coffee
- For the Ganache Filling:
- 12 oz. heavy cream (about 1 1/2 cups)
- 12 oz. baking chocolate ( I use Ghirardelli dark chips)
- 2 Tb. butter
- 2 Tb. sugar
- For the Chocolate Frosting:
- 1 stick butter, melted (1/2 cup)
- 2/3 cup cocoa powder
- 3 + cups powdered sugar
- 1/3 cup cream (or milk)
- 1 tsp. vanilla extract
- 1 tsp. instant coffee
Flax-Coconut Pancakes
By DreiFromBK
In a large bowl, whisk the brown and white rice flours with the sugar, potato starch, tapioca starch, coconut flour...
- 1/3 cup brown rice flour (see Note)
- 1/3 cup white rice flour (see Note)
- 1/4 cup sugar
- 3 tablespoons potato starch (see Note)
- 3 tablespoons tapioca starch (see Note)
- 3 tablespoons coconut flour (see Note)
- 2 tablespoons flaxseed meal
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 large eggs
- 1 1/4 cups milk, at room temperature
- 1/4 cup coconut oil, melted, plus more for the griddle
- Fresh fruit and maple syrup, for serving
Chicken Liver Mousse with Red-Wine-Glazed Prunes
By DreiFromBK
In a medium bowl, cover the livers with the milk and refrigerate for at least 5 hours or overnight
- 1 pound chicken livers, trimmed
- 2 cups whole milk
- 1 cup pitted prunes
- 1/3 cup red wine
- 2 tablespoons freshly squeezed orange juice
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar
- 1/4 cup vegetable oil
- 1/4 cup finely chopped onion
- 1 garlic clove, finely chopped
- 2 tablespoons honey
- 1/4 cup plus 1 tablespoon brandy
- 1 cup heavy cream
- Salt
- Freshly ground black pepper
- 1 medium baguette, cut into 1/4-inch slices and toasted
Granny Smith Apple Crisp
By DreiFromBK
Preheat the oven to 350°
- 3 pounds Granny Smith apples—peeled, cored and thinly sliced
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup granulated sugar
- 1 stick unsalted butter, finely diced and chilled, plus 2 tablespoons
- 1 1/2 cups all-purpose flour
- 1 1/2 cups light brown sugar
- 3/4 cup rolled oats (not quick-cooking)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- Scant 1/2 teaspoon ground cardamom
- Crème fraîche or vanilla ice cream, for serving
Tangy Corn Relish
By DreiFromBK
Turning fresh summer corn into a tangy condiment is as easy as simmering it with sugar and vinegar for less than an...
- Makes about 5 cups
- You can substitute 4 1/2 cups of frozen corn kernels for the ears of corn. The relish can be stored, covered, in the refrigerator for up to one week. Enjoy it on its own or as a topping for grilled meat or fish.
- Ingredients
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 3/4 cups distilled white vinegar
- 1/4 cup water
- 6 ears corn, kernels cut from cobs
- 1 onion, chopped fine
- 1 red bell pepper, stemmed, seeded, and chopped fine
- 1 teaspoon yellow mustard seeds
- 1/2 teaspoon celery seeds
Mashed Potato Casserole
By DreiFromBK
1. Adjust oven rack to upper-middle position and heat oven to 375 degrees
- 4 pounds russet potatoes , peeled and cut into 1-inch chunks
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into pieces
- 1 garlic clove , minced
- 2 teaspoons Dijon mustard
- 2 teaspoons salt
- 4 large eggs
- 1/4 cup finely chopped fresh chives
Five-Herb Frittata with Prosciutto and Parmesan
By DreiFromBK
In a medium bowl, beat the eggs with the water and salt
- 4 large eggs
- 2 teaspoons water
- 1/2 teaspoon kosher salt
- 1 tablespoon finely chopped mint
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped chives
- 1 teaspoon finely chopped oregano
- 1 teaspoon finely chopped thyme
- 1 1/2 tablespoons unsalted butter
- 1/2 ounce prosciutto, torn (2 slices)
- Coarsely ground black pepper
- Parmigiano-Reggiano cheese shavings, for serving
Easy Summer Vegetable Pasta
By DreiFromBK
Boursin cheese thinned with starchy pasta cooking water makes a quick, flavorful sauce for pasta and vegetables
- Serves 4
- Serve with grated Parmesan cheese.
- Ingredients
- 1 pound penne pasta
- Salt and pepper
- 1 tablespoon olive oil
- 1 red onion, halved and sliced thin
- 3 garlic cloves, minced
- 2 zucchini, halved lengthwise and sliced 1/4 inch thick
- 1 summer squash, halved lengthwise and sliced 1/4 inch thick
- 12 ounces cherry tomatoes, halved
- 1 (5.2-ounce) package Garlic & Herb Boursin cheese
- 1/2 cup chopped fresh basil