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Recipes
Croissant Suzette Pudding
By DreiFromBK
Serves 4-6 people (or 2 very hungry ladies)
- 4 stale croissants
- 200 g sugar
- 4 tbsp. water
- 250 ml cream
- 250 ml full fat milk
- Zest of 1 orange
- 4-6 tbsp. dark rum or grand marnier
- 4 organic eggs
- 1/2 tsp. vanilla
Harvest Salad with Gorgonzola, Bacon and Concord Grapes
By DreiFromBK
Preheat the oven to 325°
- 6 slices of thick-cut applewood-smoked bacon
- 1/2 cup hazelnuts
- 1 tablespoon hazelnut or canola oil
- Kosher salt
- Pepper
- 1/4 cup sherry vinegar
- 1/4 cup minced shallots
- 2 tablespoons fresh lemon juice
- 1 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- Light green leaves from 2 small heads of Bibb lettuce
- 1/2 cup Concord grapes, halved and seeded
- 4 ounces Gorgonzola dolce, crumbled
- Snipped chives, for garnish
Strawberry Slab Pie
By DreiFromBK
Make the pastry In the bowl of a stand mixer fitted with the paddle, combine the flour, sugar and salt and mix at l...
- 2 cups all-purpose flour, plus more for dusting
- 4 teaspoons sugar
- 1 teaspoon kosher salt
- 2 sticks plus 2 tablespoons unsalted butter, cut into tablespoons and chilled
- 2 large egg yolks
- 1/4 cup cold whole milk
- Baking spray
- Pie
- 1 1/2 pounds strawberries, hulled and quartered (4 cups)
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon finely grated orange zest
- 1/4 teaspoon kosher salt
- 1 large egg, beaten
- 3 tablespoons sanding or turbinado sugar
Long Island Iced Coffee
By DreiFromBK
Fill a shaker with ice. Add all of the ingredients except the half-and-half and cherries and shake well
- Ice
- 1 1/4 ounces Nardini Amaro
- 1 ounce St. George NOLA Coffee Liqueur
- 3/4 ounce orgeat
- 1/2 ounce Fernet-Branca
- 1/2 ounce vodka
- 1/2 ounce mezcal
- 1/4 ounce rye whiskey
- 2 dashes of mole bitters
- Crushed ice
- 1/2 ounce half-and-half
- 2 Luxardo cherries, for garnish
Iceberg Wedges with Roasted Tomato Dressing
By DreiFromBK
Preheat the oven to 425°
- 1 pound medium tomatoes, halved crosswise
- 3/4 cup extra-virgin olive oil, plus more for brushing
- Kosher salt
- Pepper
- 1/4 cup sherry vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 small shallot, quartered
- 1 large egg yolk
- 2 garlic cloves
- Two 1-pound heads of iceberg lettuce, each cut into 6 wedges through the core
- 1/2 pound baby carrots, preferably multicolored, thinly shaved lengthwise on a mandoline or with a vegetable peeler
- 8 radishes, very thinly sliced
- Salted roasted pumpkin seeds and small dill sprigs, for garnish
Quinoa Pilaf With Chickpeas, Feta, and Sun-dried Tomatoes
By DreiFromBK
Here is a blueprint for making a good quinoa pilaf (or any other kind of pilaf, for that matter)
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and light green parts only, chopped
- Salt and black pepper
- 1 1/2 cups quinoa
- 1/2 cup roughly chopped sun-dried tomatoes
- 1/2 cup drained cooked chickpeas
- 4 ounces feta cheese, crumbled
- 2 tablespoons chopped fresh dill
Parker House Rolls Topped with Cheddar and Old Bay
By DreiFromBK
In a microwave-safe cup, heat the milk until warm but not hot, about 20 seconds
- 1 cup milk
- 1 envelope active dry yeast (2 1/2 teaspoons)
- 3 tablespoons sugar
- 1 large egg, beaten
- 1 stick unsalted butter, melted, plus more for greasing the pan
- 3 1/2 cups all-purpose flour, plus more for kneading
- 1 1/2 teaspoons table salt
- 3/4 cup shredded sharp cheddar cheese (about 2 ounces)
- 1 teaspoon Old Bay seasoning
Potato-Apple Pancakes
By DreiFromBK
Squeeze all the excess water from the potatoes and apples and place them in a bowl
- 2 baking potatoes, peeled and grated on the large holes of a box grater
- 1 Granny Smith apple, peeled and grated on the large holes of a box grater
- 1/4 cup chopped dill
- 3 tablespoons all-purpose flour
- Kosher salt
- Pepper
- 6 tablespoons canola oil
- Sour cream, for serving
Mini Kale-Mushroom Calzones with Smoked Mozzarella
By DreiFromBK
These two-bite vegetarian snacks are perfect wine-party food--the tender kale and umami-rich mushrooms are deliciou...
- 3 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3/4 pound mixed oyster and cremini mushrooms, cut into 1/4-inch pieces
- Kosher salt
- Pepper
- 1 (3/4-pound) bunch curly kale, stemmed and leaves finely chopped
- 1 cup jarred tomato or marinara sauce, plus more for serving
- 2 tablespoons black olive tapenade
- 1/4 cup basil, finely chopped
- 3 ounces Fontina cheese, shredded (3/4 cup)
- 3 ounces smoked mozzarella cheese, shredded (3/4 cup)
- 1 1/2 pounds store-bought pizza dough
- All-purpose flour, for dusting
Seafood Gumbo
By DreiFromBK
This gumbo is rich and toasty thanks to the dark roux
- crab stock
- 1 onion, quartered
- 1 head of garlic, halved
- 2 bay leaves
- 1 tablespoon whole black peppercorns
- 2 gallons water
- 6 live blue crabs
- gumbo
- 1 cup canola oil
- 1/2 cup all-purpose flour
- 3/4 pound andouille sausage, finely chopped (2 cups)
- 1 large onion, finely chopped
- 2 celery ribs, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1/2 cup finely chopped garlic (12 large cloves)
- 1/2 pound okra, thickly sliced
- 1 pound tomatoes, finely chopped
- 1/2 teaspoon filé powder
- 1/8 teaspoon Creole seasoning, such as Zatarain’s
- 2 thyme sprigs
- 1 bay leaf
- 1 tablespoon kosher salt
- 1 pound jumbo lump crabmeat, picked over
- 1 pound large shrimp, shelled and deveined
- 2 dozen freshly shucked oysters
- 2 tablespoons hot sauce, such as Crystal or Tabasco, plus more for serving
- Basmati rice and sliced scallions, for serving