DreiFromBK's profile page
Recipes
Peppered Herb-Yogurt Dressing
By DreiFromBK
In a bowl, whisk together the yogurt, black peppercorns, garlic and 2 tablespoons of water
- 1/2 cup plus 1 tablespoon plain whole-milk yogurt
- 1 teaspoon coarsely cracked black peppercorns
- 1/2 teaspoon very finely chopped garlic
- 3 tablespoons extra-virgin olive oil
- 1/4 cup chopped mixed herbs, such as chives, dill and tarragon
- Kosher salt
Fennel-and-Grapefruit-Rubbed Snapper
By DreiFromBK
F&W's Justin Chapple rubs a supertasty mix of crushed fennel seeds and grapefruit zest onto snapper before baking i...
- 3 fennel bulbs, cut into 3/4-inch wedges
- 1/4 cup plus 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons chopped thyme
- 1/4 teaspoon crushed red pepper
- Kosher salt
- Black pepper
- Two 12-ounce red snapper fillets
- 2 teaspoons crushed fennel seeds
- 1/2 teaspoon finely grated grapefruit zest
- 1 pink grapefruit, peeled and supremed
Poached Chicken with Fragrant Herb Vinaigrette
By DreiFromBK
The gingery vinaigrette for this chicken is so dense with herbs, it's practically a salad
- chicken
- One 3 1/2- to 4-pound whole chicken, backbone removed and reserved
- One 5-inch piece of ginger, thinly sliced
- 2 heads of garlic, halved crosswise
- 1 whole star anise
- One 3-inch cinnamon stick
- 2 tablespoons dry green peppercorns
- 1 tablespoon kosher salt
- herb vinaigrette
- 1/2 cup chopped cilantro, plus sprigs for garnish
- 1/2 cup chopped scallions, plus more for garnish
- 1/2 cup coarsely chopped parsley
- 1/3 cup chopped basil, plus small leaves for garnish
- 1 serrano chile, minced with seeds
- 2 tablespoons finely grated peeled fresh ginger
- 1/2 cup extra-virgin olive oil
- 2 tablespoons fresh lime juice
- Kosher salt
- Pepper
- Steamed brown rice and lime wedges, for serving
Farfalle with Spring Vegetables
By DreiFromBK
Preheat the oven to 350°
- 2 slices of white sandwich bread, finely chopped (1 cup)
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons snipped chives
- 1 tablespoon chopped tarragon
- Salt and freshly ground pepper
- 1 bunch broccolini
- 1 pound farfalle
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 fennel bulbhalved, cored and thinly sliced
- 2 scallions, thinly sliced
- 1 cup frozen peas, thawed, or 1 pound fresh peas, shelled
- 1 tablespoon fresh lemon juice
Khachapuri Adjaruli
By DreiFromBK
This traditional Georgian cheese bread is a specialty at Oda House in New York City's East Village
- dough
- 1 tablespoon active dry yeast
- 1 teaspoon sugar
- 1 cup whole milk
- 1 large egg
- Canola oil
- 6 cups all-purpose flour (1 pound 14 ounces), plus more for dusting
- 1 tablespoon kosher salt
- filling
- 1 pound Bulgarian feta cheese, crumbled
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1 pound mozzarella cheese, shredded
- 2 egg yolks, beaten with 1 1/2 teaspoons water
- 4 tablespoons salted butter, plus melted butter for brushing
Braised Brussels Sprouts with Bacon and Pecans
By DreiFromBK
1. Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes
- Why this recipe works:
- Braised Brussels Sprouts with Bacon and Pecans
- 8 to 10 10
- Ingredients
- 8 8 8 strips bacon, chopped
- 2 2 2 large shallots, chopped fine
- 2 2 2 cloves garlic, minced
- 2 2 2 pounds fresh Brussels sprouts, trimmed and halved through stem ends
- 1 1 1 cup low-sodium chicken broth
- 2 2 2 teaspoons minced fresh thyme leaves
- 4 4 4 teaspoons sherry vinegar
- 2 2 2 tablespoons unsalted butter
- 1/2 1/2 1/2 cup pecans, toasted and chopped
Baked Fish
By DreiFromBK
With a dish this simple, moist, flaky fish is a must
- 3 tablespoons unsalted butter
- 1 large shallot, minced
- Salt and pepper
- 1 garlic clove, minced
- 1 teaspoon minced fresh thyme
- 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 1 large egg yolk
- 1/2 teaspoon grated lemon zest
- 4 (6- to 8-ounce) skinless cod fillets, 1 to 1 1/2 inches thick
Slow Cooker Lamb Shanks with Lemon, Dill and Feta
By DreiFromBK
Season the lamb shanks with salt and pepper and dust with the flour, shaking off any excess
- 4 lamb shanks (about 4 1/2 pounds)
- Kosher salt and freshly ground pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon extra-virgin olive oil
- 2/3 cup low-sodium chicken broth
- 4 dill sprigs plus 1 1/2 tablespoons finely chopped dill
- 2 garlic cloves, thinly sliced
- 1 medium onion, thinly sliced
- 1 small lemon, thinly sliced, and seeds picked out
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup crumbled feta cheese
- Cooked orzo, for serving
Spaghetti with Brussels Sprouts and Sausage Breadcrumb Topping
By DreiFromBK
In a pot of salted boiling water, cook the pasta until al dente
- 1/2 pound spaghetti
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1/2 pound brussels sprouts, thinly sliced (about 3 cups)
- 1/2 pound loose pork sausage
- 1 cup panko
- 2 tablespoons snipped chives
- Kosher salt
- Pepper
- Lemon wedges, for serving
Spiced Carrot Cake
By DreiFromBK
Directions FOR THE CAKE: Preheat the oven to 350°F with racks in the upper and lower thirds of the oven
- CAKE
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 teaspoon ground allspice
- 1 stick (4oz) unsalted butter, melted and cooled to room temperature
- 1 cup granulated sugar
- 4 large eggs
- 3 cups grated carrots (on the large holes of a box grater)
- 2/3 cup roasted, salted cashews, coarsely chopped
- FROSTING
- 2 sticks (8oz) unsalted butter, softened
- 3/4 cup confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 8oz packages cream cheese, at room temperature