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Recipes
Strawberry Chiffon Pie
By DreiFromBK
For a pie that’s light as chiffon but actually tastes like fresh berries, we start with our own strawberry puree,...
- Serves 8
- You will need about 3 pints of fresh strawberries for this recipe.
- Ingredients
- CRUST
- 1 (5.3-ounce) box shortbread cookies, broken into 1-inch pieces
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup slivered almonds, toasted
- 2 tablespoons unsalted butter, melted
- FILLING
- 2 teaspoons unflavored gelatin
- 2 tablespoons water
- 12 ounces strawberries, hulled (2 1/2 cups), plus 8 ounces strawberries, hulled, halved, and sliced thin (1 1/3 cups)
- 3/4 cup (5 1/4 ounces) plus 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons lemon juice
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/2 cup heavy cream, chilled
Creamy Spinach Soup with Dill
By DreiFromBK
This soup, adapted from The Nordic Cookbook, has the rich flavor of creamed spinach but a much lighter texture
- 1 pound curly spinach, stemmed (20 cups)
- 2 tablespoons unsalted butter
- 2 tablespoon all-purpose flour
- 2 small shallots, finely chopped
- 4 cups chicken stock or low-sodium broth
- 1 cup heavy cream
- 2 tablespoon chopped dill, plus more for garnish
- Kosher salt
- White pepper
- Pinch of freshly grated nutmeg
- 2 hard-boiled eggs, halved or quartered, for garnish
Smashed Potatoes with Wagon Wheel Fondue
By DreiFromBK
COOK THE POTATOES Preheat the oven to 400°
- 3 1/2 pounds small Yukon Gold or fingerling potatoes, scrubbed
- Kosher salt
- 1/2 cup extra-virgin olive oil
- Freshly ground pepper
- 2 tablespoons chopped thyme
- 1 tablespoon chopped rosemary
- 12 garlic cloves, smashed
- 1 1/2 cups heavy cream
- 9 ounces Cowgirl Creamery Wagon Wheel, raclette or imported Fontina cheese, shredded (3 cups)
- 3 large egg yolks, beaten
- 2 tablespoons unsalted butter
- 1/4 cup crème fraîche
- Small parsley leaves, for garnish
Green Pea and Fava Bean Salad with Sliced Speck
By DreiFromBK
In a large saucepan of salted boiling water, blanch the peas until crisp-tender, about 3 minutes
- 3 cups shelled fresh English peas (about 3/4 pound)
- 4 pounds fava beans, shelled (4 cups)
- 1 large shallot, halved and thinly sliced
- 1/4 cup sherry vinegar
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- Pepper
- 1/3 cup snipped dill sprigs
- 1/3 cup lightly packed flat-leaf parsley leaves
- 1/3 cup snipped chives
- 1/3 cup small basil leaves or torn basil
- 2 tablespoons finely chopped sage
- 20 thin slices speck (1/2 pound)
- 4 ounces ricotta salata, crumbled (1 cup)
Warm Tofu with Soy-Ginger Sauce
By DreiFromBK
In a small bowl, whisk the soy sauce with the ginger and oil; season with salt
- 1 tablespoon soy sauce
- 1/2 tablespoon finely grated peeled fresh ginger
- 1 teaspoon toasted sesame oil
- Kosher salt
- One 12-ounce package silken firm tofu, drained and cut into 4 equal pieces
- Thinly sliced scallion, white sesame seeds and togarashi, for garnish
Extra Crispy Fried Chicken
By DreiFromBK
Preheat the oven to 200°
- 1/4 cup plus 2 tablespoons kosher salt
- 1/4 cup freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 1/2 tablespoons minced rosemary, plus 4 medium sprigs
- 1 1/2 tablespoons minced thyme, plus 4 sprigs
- 1 1/2 tablespoons minced sage, plus 4 sprigs
- 5 minced bay leaves, preferably fresh, plus 5 whole leaves
- 3 garlic cloves, minced, plus 1 head, broken into cloves
- Two 3-pound whole chickens
- 1 quart buttermilk
- 1 tablespoon hot sauce, such as Tabasco
- 1 teaspoon sugar
- Grapeseed or vegetable oil, for frying
- 2 cups all-purpose flour
- 1/2 cup rice flour
- 1/4 cup garlic powder
- 1/4 cup onion powder
- Flaky sea salt, for sprinkling
- Lemon wedges, for serving
Slow-Cooked Pork Shoulder with Roasted Apples
By DreiFromBK
Preheat the oven to 400°
- One 9-pound skin-on, bone-in pork shoulder
- 8 bay leaves
- 1 tablespoon juniper berries
- Kosher salt
- Pepper
- 6 baking apples, such as Gala, quartered and cored
- 1/4 cup extra-virgin olive oil
- 3 small cinnamon sticks
Vindaloo Flank Steak
By DreiFromBK
In a saucepan, toast the chiles, cumin seeds and peppercorns over moderate heat, turning the chiles, until pliable ...
- 8 dried guajillo chiles, stemmed and wiped clean
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 3/4 cup distilled white vinegar
- One 3-inch piece of fresh ginger (2 ounces), peeled and coarsely chopped
- 6 garlic cloves
- 1 small cinnamon stick
- 2 cloves
- Kosher salt
- One 1 1/2-pound flank steak
- Extra-virgin olive oil, for brushing
- Pepper
- Warm paratha or naan, yogurt and lime wedges, for serving
Hearty Chicken Noodle Soup (Americ's Test Kitchen)
By DreiFromBK
1. Heat oil in large soup kettle
- 1 tablespoon Vegetable oil
- 1 Whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
- 2 Medium onions , cut into medium dice
- 2 quarts Boiling water
- Table salt
- 2 Bay leaves
- 1 Large carrot , peeled and sliced 1/4-inch thick
- 1 Medium rib celery , sliced 1/4-inch thick
- 1/4 teaspoon Dried thyme
- 2 cups Egg noodles (3 ounces), preferably wide
- 1/4 cup Minced fresh parsley leaves
- Ground black pepper
Jalapeño-Pickled Shrimp and Vegetables
By DreiFromBK
Make the pickle In a medium saucepan, combine all of the ingredients and bring just to a boil, stirring to dissolve...
- 3 cups water
- 1 cup red wine vinegar
- 1/2 cup diced carrot
- 1/2 cup diced trimmed shiitake mushrooms
- 1/2 cup diced turnip
- 1 jalapeño, thinly sliced crosswise
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano
- 1 teaspoon ground fennel
- 1 teaspoon crushed red pepper
- 1 teaspoon black pepper
- SHRIMP
- 8 cups water
- 1 lemon, halved
- 5 bay leaves
- 1 tablespoon kosher salt
- 2 teaspoons cayenne
- 1 pound shell-on large shrimp