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Recipes
Cider-Glazed Root Vegetables with Pomegranate and Cilantro
By DreiFromBK
For a seasonal vegetable recipe that would produce vegetables with a lightly sweetened glaze, we started by cutting...
- Serves 8
- If you prefer to use an equal amount of nonalcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.
- Ingredients
- 4 tablespoons unsalted butter
- 1 pound carrots, peeled and cut into 1/2-inch pieces
- 12 ounces parsnips, peeled and cut into 3/4-inch pieces
- 12 ounces turnips, peeled and cut into 3/4-inch pieces
- 3 shallots, peeled and halved
- 2 1/2 cups hard cider
- 3 tablespoons sugar
- Salt and pepper
- 1 Granny Smith apple, cored, halved, and cut into 1/2-inch pieces
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons cider vinegar
Homemade Tootsie Rolls
By DreiFromBK
Make your own Tootsie Rolls at home using this easy recipe! There's no cooking or baking required and it's made usi
- Makes 22-24 pieces of candy
- 1/2 cup honey
- 6 tablespoons unsweetened cocoa powder, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsalted butter, melted
- 1/4 cup powdered sugar, sifted
- 1 pinch salt
- 1 1/4 cups instant non-fat dry milk powder
- Wax paper
Slow Cooker Sunday Sauce on Spaghetti
By DreiFromBK
In a large skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3 pounds trimmed boneless pork shoulder, cut into 3-inch pieces
- Salt and freshly ground black pepper
- 1 pound sweet Italian sausages
- 3 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1 large onion, coarsely chopped
- 8 garlic cloves, coarsely chopped
- 2 medium carrots, cut into 1/2-inch pieces
- 1 cup dry red wine
- One 28-ounce can whole tomatoes, chopped, juices reserved
- One 28-ounce can tomato puree
- 2 thyme sprigs
- 1 rosemary sprig
- 1/2 cup water
- 2 pounds spaghetti
- Freshly grated pecorino cheese, for serving
Boston Lettuce with Cilantro and Walnuts
By DreiFromBK
In a large bowl, whisk the oil with the vinegar and lemon juice and season with salt and pepper
- 2 tablespoons vegetable oil
- 2 tablespoons white wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
- 10 medium radishes, very thinly sliced on a mandoline
- 5 scallions, thinly sliced
- 1 head Boston lettuce, small leaves left whole and large leaves torn
- 2 tablespoons chopped cilantro leaves
- 3 tablespoons chopped walnuts
Cheesy Broccoli and Rice Casserole
By DreiFromBK
1. PREPARE TOPPING Adjust oven rack to middle position and heat oven to 400 degrees
- hree to four medium heads of broccoli will yield roughly 2 pounds.
- Serves 8 to 10
- 2 slices hearty white sandwich bread , torn into pieces
- 3/4 cup grated Parmesan cheese
- 4 tablespoons unsalted butter , melted; plus 2 tablespoons, chilled
- 1 garlic clove , minced
- 2 pounds broccoli , florets cut into 1-inch pieces, stems peeled and chopped
- 1 onion , chopped fine
- 1 1/4 cups long grain white rice
- 4 cups low-sodium chicken broth
- 1 1/4 cups half-and-half
- 1 teaspoon salt
- 2 cups shredded extra-sharp cheddar cheese
- 1/8 teaspoon cayenne pepper
Triple-Cheese Cheesecake with Amaretti Crust
By DreiFromBK
MAKE THE CRUST Preheat the oven to 350°
- 3 ounces amaretti cookies (about 20)
- 2 ounces honey graham crackers (about 4 whole crackers), coarsely crushed
- Pinch of kosher salt
- 5 tablespoons unsalted butter, melted
- 1 teaspoon unflavored powdered gelatin
- 3/4 cup chilled heavy cream
- Two 8-ounce packages cream cheese, softened
- 3/4 cup fresh ricotta cheese
- 3/4 cup sugar
- Pinch of kosher salt
- 1/4 cup mascarpone cheese or sour cream
- 1/4 cup fresh lemon juice
- 3/4 cup honey
- Three 3-inch rosemary sprigs
- 6 ounces dried California apricots
Sugar Snap Peas with Mint and Warm Coconut Dressing
By DreiFromBK
Using a sharp knife, peel the orange, making sure to remove all of the bitter white pith
- 1 blood or navel orange
- 2 teaspoons toasted sesame oil
- 1/2 pound sugar snap peas
- Salt
- 3/4 cup unsweetened coconut milk
- 2 teaspoons fresh lemon juice
- Pinch of sugar
- Chopped mint and freshly cracked pepper, for garnish
Mussels with Pancetta and Crème Fraîche
By DreiFromBK
In a large enameled cast-iron casserole, heat the oil
- 2 tablespoons extra-virgin olive oil
- 4 ounces pancetta or bacon, finely chopped
- 1/2 red onion, finely chopped
- 1 celery rib, finely chopped
- 1/2 fennel bulb, chopped
- 4 garlic cloves, thinly sliced
- 3/4 cup dry white wine
- 48 mussels, scrubbed
- 1 1/4 cups fish stock, or 3/4 cup clam juice plus 1/2 cup of water
- 1/2 cup crème fraîche
- 2 tablespoons fresh lemon juice
- 1/2 cup packed parsley leaves
- 2 tablespoons marjoram leaves
- Pinch of crushed red pepper
- Kosher salt
- Crusty bread, for serving
Scallops with Fennel Grenobloise
By DreiFromBK
In a large nonstick skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 pound sea scallops
- Kosher salt
- Freshly ground pepper
- 2 tablespoons unsalted butter
- 1 medium fennel bulb—trimmed, halved and thinly sliced, fronds reserved for garnish
- 2 tablespoons drained capers
- 2 tablespoons fresh lemon juice, plus lemon wedges for serving
- 2 tablespoons chopped flat-leaf parsley
Goat Cheese-Garlic Toasts
By DreiFromBK
Preheat the oven to 350°
- Six 1/2-inch-thick diagonal baguette slices
- Extra-virgin olive oil, for brushing
- 1/2 cup fresh goat cheese, softened (3 1/2 ounces)
- 1 tablespoon chopped parsley
- 1 tablespoon minced chives
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 1 garlic clove, halved