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Recipes
Roasted Lemon Broccoli with Tahini-Yogurt Sauce
By DreiFromBK
Preheat the oven to 450°
- 1 1/2 pounds broccoli—stalk trimmed and peeled, head cut into large florets
- 1 lemon, thinly sliced into 1/8-inch-thick rounds
- 3 tablespoons extra-virgin olive oil
- 1/4 teaspoon crushed red pepper, plus more for garnish
- Kosher salt
- 1 teaspoon sesame seeds
- 1/2 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 garlic clove, minced
- Flaky sea salt, for garnish
Two-Tomato Soup with Fennel
By DreiFromBK
In a large cast-iron skillet, heat the canola oil until nearly smoking
- 2 tablespoons canola oil
- 12 medium plum tomatoes, cored
- 1 tablespoon sugar
- Kosher salt
- 1/4 cup Pernod
- 3/4 cup extra-virgin olive oil
- 3 medium fennel bulbs—halved lengthwise, cored and thinly sliced; fronds coarsely chopped for garnish
- 3 large shallots, thinly sliced
- 1/4 cup thinly sliced garlic
- 1 teaspoon fennel seeds
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper
- Freshly ground white pepper
- One 28-ounce can whole Italian peeled tomatoes, crushed by hand
- 1 tablespoon red wine vinegar
- Shaved Parmigiano-Reggiano cheese, for serving
Chicken-Fat-Roasted Vegetables with Gremolata
By DreiFromBK
MAKE THE ROASTED VEGETABLES Preheat the oven to 425°
- 2 red onions, quartered
- 1 pound carrots, peeled and halved lengthwise
- 1 head of garlic, halved crosswise
- 1/2 pound cauliflower or Romanesco, cut into 1 1/2-inch florets (2 cups)
- 4 ounces brussels sprouts, quartered (1 cup)
- 3 tablespoons chicken or duck fat, melted (see Note)
- Sea salt
- Pepper
- 1 cup packed parsley leaves, finely chopped
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Sea salt
- Pepper
Smoky Pork and White Bean Stew
By DreiFromBK
To make a quick stew, we use quick-cooking pork tenderloin, a particularly tender cut
- 4 4
- Make the stew spicier by using hot smoked paprika.
- Ingredients
- 1 1 to 16-ounce) 1-inch 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces
- Salt and pepper
- 3 3 3 tablespoons vegetable oil
- 1 1 1 onion, chopped
- 4 4 4 garlic cloves, minced
- 1 1 1 tablespoon smoked paprika
- 1 1 can 1 (28-ounce) can crushed tomatoes
- 3 3 3 cups chicken broth
- 1 1 can 1 (15-ounce) can white beans, rinsed
- 1/4 1/4 1/4 cup chopped fresh parsley
Herb-Basted Grilled Chicken
By DreiFromBK
Light a grill. In a large heatproof bowl, combine 1 teaspoon of salt and 1/4 teaspoon of pepper with the garlic ...
- Kosher salt
- Pepper
- 2 garlic cloves, peeled and smashed
- 4 rosemary sprigs plus 1/2 tablespoon chopped rosemary
- 4 thyme sprigs plus 1/2 tablespoon chopped thyme
- 1/2 cup boiling water
- 2 pounds skinless, boneless chicken thighs
- 2 tablespoons extra-virgin olive oil
- Canola oil, for brushing
Tacos al Pastor
By DreiFromBK
In a medium saucepan, heat the 1 tablespoon of oil
- 1 tablespoon canola oil, plus more for brushing
- 3 garlic cloves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/4 teaspoon ground cloves
- 4 guajillo chiles—stemmed, seeded and cut into 2-inch pieces
- 1/3 cup pineapple juice
- 1/4 cup distilled white vinegar
- 2 tablespoons achiote paste
- Sea salt
- 2 pounds boneless pork shoulder, sliced 1/4 inch thick
- 1/2 medium pineapple, peeled and sliced 1/2 inch thick
- 1 medium red onion, sliced crosswise 1/2 inch thick
- Warm corn tortillas, chopped cilantro and lime wedges, for serving
Whole-Wheat Blueberry Muffins
By DreiFromBK
One hundred percent whole-wheat muffins can often be dense, squat sinkers that nobody wants to eat
- Makes 12 Muffins
- Do not overmix the batter. You can substitute frozen (unthawed) blueberries for fresh in this recipe.
- Ingredients
- STREUSEL
- 3 tablespoons granulated sugar
- 3 tablespoons packed brown sugar
- 3 tablespoons whole-wheat flour
- Pinch salt
- 2 tablespoons unsalted butter, melted
- MUFFINS
- 3 cups (16 1/2 ounces) whole-wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (7 ounces) granulated sugar
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 1 1/4 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 7 1/2 ounces (1 1/2 cups) blueberries
Mediterranean Braised Green Beans
By DreiFromBK
In order to quickly create braised green beans that are ultra-tender but not mushy or blown out, we first cook them...
- Serves 4 to 6 as a side dish
- A dollop of yogurt spooned over the beans adds nice tang. To make a light entrée, serve the beans with rice or crusty bread.
- Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 4 garlic cloves, minced
- Pinch cayenne pepper
- 1 1/2 cups water
- 1/2 teaspoon baking soda
- 1 1/2 pounds green beans, trimmed and cut into 2- to 3-inch lengths
- 1 tablespoon tomato paste
- 1 (14.5-ounce) can diced tomatoes, drained with juice reserved, chopped coarse
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup chopped fresh parsley
Fried Spiced Red Lentils
By DreiFromBK
F&W's Kay Chun makes this dead-simple and addictive snack by pan-frying lentils and tossing them with salt, pepper ...
- 2 cups red lentils, soaked for 1 hour and drained
- Canola oil, for frying
- 1/4 teaspoon smoked paprika
- Kosher salt
- Pepper
Radicchio Salad with Manchego Vinaigrette
By DreiFromBK
In a large bowl, combine the balsamic vinegar, sherry vinegar and onion
- 1/4 cup balsamic vinegar
- 1/4 cup sherry vinegar
- 1 red onion, chopped
- 3 heads of radicchio (2 pounds)—halved, cored and chopped into 1-inch pieces
- 1 tablespoon honey
- 3/4 cup extra-virgin olive oil
- 6 ounces Manchego cheese, shredded (1 1/2 cups)
- Kosher salt
- Pepper