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Walnut Galette with Bourbon-Vanilla Custard Sauce

Walnut Galette with Bourbon-Vanilla Custard Sauce

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MAKE THE CRUST In a food processor, pulse the flour and salt

  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 stick plus 2 tablespoons cold unsalted butter, cubed
  • 1/4 cup ice water
  • 2 cups walnut halves
  • 4 tablespoons unsalted butter
  • 1/2 cup light brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon finely grated orange zest
  • Kosher salt
  • 2 large eggs, lightly beaten
  • 1 tablespoon granulated sugar
  • 3/4 cup heavy cream
  • 3/4 cup whole milk
  • 1/2 vanilla bean, split lengthwise, seeds scraped
  • 3 large egg yolks
  • 3 tablespoons granulated sugar
  • 2 teaspoons bourbon
  • Pure maple syrup and Maldon sea salt, for serving
4.6/5 (5 Votes)

Fennel, Apple and Avocado Crudo

Fennel, Apple and Avocado Crudo

By

In a bowl, mix the pink peppercorns with the capers and salt

  • 1 tablespoon crushed pink peppercorns
  • 1 tablespoon chopped drained capers
  • 1/2 teaspoon flaky sea salt
  • 1/2 teaspoon finely grated Ruby Red grapefruit zest
  • 6 tablespoons fresh grapefruit juice
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon chopped dill
  • 2 firm, ripe Hass avocados—halved, pitted and cut into very thin wedges
  • 1 fennel bulb—halved, cored and very thinly sliced lengthwise (2 cups)
  • 1 medium Granny Smith apple, cored and thinly sliced
4/5 (6 Votes)

New Orleans Muffulettas

New Orleans Muffulettas

By

We wanted to do this iconic Southern sandwich justice, so we started with (semi) homemade bread

  • 8 8
  • 16-ounce to 2 to 1/2 jar of giardiniera to yield 2 cups drained; our favorite brand is Pastene. If you like a spicier sandwich, increase the amount of pepper flakes to 1/2 teaspoon.
  • Ingredients
  • 2 2 2 (1-pound) balls pizza dough
  • 2 2 2 cups drained jarred giardiniera
  • 1 1 1 cup pimento-stuffed green olives
  • 1/2 1/2 1/2 cup pitted kalamata olives
  • 2 2 2 tablespoons capers, rinsed
  • 1 1 1 tablespoon red wine vinegar
  • 1 1 1 garlic clove, minced
  • 1/2 1/2 1/2 teaspoon dried oregano
  • 1/4 1/4 1/4 teaspoon red pepper flakes
  • 1/4 1/4 1/4 teaspoon dried thyme
  • 1/2 1/2 1/2 cup extra-virgin olive oil
  • 1/4 1/4 1/4 cup chopped fresh parsley
  • 1 1 1 large egg, lightly beaten
  • 5 5 5 teaspoons sesame seeds
  • 4 4 4 ounces thinly sliced Genoa salami
  • 6 6 6 ounces thinly sliced aged provolone cheese
  • 6 6 6 ounces thinly sliced mortadella
  • 4 4 4 ounces thinly sliced hot capicola
4.4/5 (5 Votes)

Spaghetti with Mushroom Bolognese

Spaghetti with Mushroom Bolognese

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Three kinds of mushroom plus eggplant and carrots come together in this satisfying vegetarian Bolognese from F&W's ...

  • 1/4 cup dried porcini mushrooms
  • 6 tablespoons extra-virgin olive oil
  • 1 small onion, cut into 1/4-inch dice
  • 2 medium carrots, peeled and cut into 1/4-inch dice
  • 1 baby eggplant (8 ounces), peeled and cut into 1/4-inch dice
  • 1 pound cremini mushrooms, one-fourth sliced, the rest cut into 1/4-inch dice
  • 8 ounces shiitake mushrooms, stemmed, caps cut into 1/4-inch dice
  • Kosher salt
  • Pepper
  • 5 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 tablespoon white miso
  • One 2-inch chunk of Parmigiano-Reggiano cheese, plus grated cheese for serving
  • One 28-ounce can whole peeled tomatoes, crushed
  • 1 thyme sprig
  • 1/2 teaspoon turbinado sugar
  • 12 ounces spaghetti
  • 2 tablespoons chopped parsley
4.4/5 (5 Votes)

Trout Schnitzel with Lemon-Chile Butter

Trout Schnitzel with Lemon-Chile Butter

By

Marcia Kiesel ingeniously substitutes trout fillets for the usual veal or pork in this schnitzel, an iconic Austria...

  • 6 tablespoons unsalted butter, softened
  • 6 anchovy fillets, minced
  • 1 fresh red chile, minced
  • 1 medium shallot, minced
  • 1 1/2 teaspoons finely grated lemon zest
  • Salt and freshly ground pepper
  • 2 large eggs
  • 3 cups soft, fresh, coarsely ground brioche bread crumbs
  • 4 large skinless trout fillets (8 ounces each)
  • Vegetable oil, for frying
  • Lemon wedges, for serving
4.5/5 (6 Votes)

Curried Fried Rice with Smoked Trout

Curried Fried Rice with Smoked Trout

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In a large skillet, melt the butter over moderately high heat

  • 2 tablespoons unsalted butter
  • 3/4 cup diced tomatoes
  • 1 tablespoon curry powder
  • 1 tablespoon peeled and minced fresh ginger
  • 1 teaspoon minced Thai bird chile
  • 4 garlic cloves, minced
  • 2 shallots, minced
  • 3 cups leftover or cooked and cooled basmati rice
  • 1 cup flaked smoked trout (about 8 ounces)
  • 1 tablespoon extra-virgin olive oil
  • 2 large eggs, lightly beaten
  • 1/2 cup coarsely chopped basil
  • 1/2 cup coarsely chopped cilantro
  • 1/2 cup coarsely chopped mint
  • 1/2 cup thinly sliced scallions, green and light green parts only
  • Kosher salt
  • Pepper
  • 1/4 cup chopped unsalted roasted peanuts
4.7/5 (6 Votes)

Asian Sloppy Joe Sliders

Asian Sloppy Joe Sliders

By

At his Boston gastropub, Blue Dragon, star chef Ming Tsai will serve these Asian-accented sliders

  • 2 tablespoons canola oil
  • 2 medium red onions, finely chopped
  • 1 cup finely chopped celery
  • 3 tablespoons sambal oelek or other Asian chile sauce
  • 2 1/2 tablespoons minced garlic
  • 1 tablespoon minced fresh ginger
  • Kosher salt
  • Freshly ground pepper
  • 1 pound ground chicken thighs
  • 1 pound ground pork
  • 1 cup hoisin sauce
  • 1 cup drained canned diced tomatoes
  • 1/4 cup fresh lime juice
  • 20 brioche dinner rolls, split and toasted
  • Shredded iceberg lettuce and spicy pickles (optional), for serving
4.6/5 (12 Votes)

Sriracha Chicken Wings

Sriracha Chicken Wings

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Heat a saucepan over medium heat

  • 1 tablespoon extra-virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 cup Sriracha, or more to taste
  • 1 cup tomato sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar
  • 2 pounds chicken wings, split
  • Kosher or sea salt, to taste
  • Fresh cracked black pepper, to taste
  • 1 cup all-purpose flour, for dredging
  • Vegetable oil (or other high flashpoint oil), for frying
  • Chopped cilantro, for garnish
  • Lime wedges, for garnish
4.1/5 (8 Votes)

Polenta with Arugula

Polenta with Arugula

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Recipe courtesy Giada De Laurentiis

  • 8 cups water
  • 1 1/2 teaspoons salt, plus more to taste
  • 1 1/2 cups quick-cooking polenta (pre-cooked maize meal)
  • 2 garlic cloves, minced
  • 3 cups arugula, coarsely chopped
  • 1 stick butter
  • 1/2 cup whipping cream
  • 3/4 cup freshly grated Parmesan, optional
0/5 (0 Votes)

Maple-Dijon Salmon Skewers

Maple-Dijon Salmon Skewers

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In a small bowl, whisk the maple syrup with the lemon juice, both mustards and 1 tablespoon of the grapeseed oil

  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole-grain mustard
  • 3 tablespoons grapeseed or vegetable oil
  • 2 1/4 pounds skinless salmon fillet, cut into 1 1/2-inch pieces
  • 16 six-inch metal skewers, or wooden skewers soaked in water for 1 hour
  • Salt
  • Pepper
4.4/5 (7 Votes)