DreiFromBK's profile page
Recipes
Moroccan Chicken with Olives and Lemon (Chicken Tagine)
By DreiFromBK
Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition
- 1 1/4 teaspoons sweet paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 3 strips lemon zest (each about 2 inches by 3/4 inch)
- 3 tablespoons fresh lemon juice, from 1 to 2 lemons
- 5 medium cloves garlic, minced or pressed through garlic press (about 5 teaspoons)
- 1 whole chicken (3 1/2 to 4 pounds), cut into 8 pieces (4 breast pieces, 2 thighs, 2 drumsticks; wings reserved for another use) and trimmed of excess fat
- Salt and ground black pepper
- 1 tablespoon olive oil
- 1 large onion, halved and cut into 1/4-inch slices (about 3 cups)
- 1 3/4 cups low-sodium chicken broth
- 1 tablespoon honey
- 2 medium carrots, peeled and cut crosswise into 1/2-inch-thick coins, very large pieces cut into half-moons (about 2 cups)
- 1 cup Greek cracked green olives, pitted and halved
- 2 tablespoons chopped fresh cilantro leaves
One Pot Thai Style Peanut Pasta
By DreiFromBK
Just a few notes: the photo above has parsley, but I would normally use cilantro – just didn’t have any on hand...
- 12 ounces linguine
- 4 cups vegetable broth
- 1/2 cup water
- 1 tablespoon brown sugar
- 4 cloves garlic, thinly sliced
- I tablespoon tamarind paste
- 1 tablespoon soy sauce (and/or fish sauce, if desired)
- 1/2 teaspoon red pepper flakes
- 2 inches of a ginger root, sliced into 1/4 inch slices
- 1 large carrot, peeled and cut in 1/4 inch by 2 inch pieces
- 1 red bell pepper, cut in 1/4 inch by 2 inch pieces
- 3 green onions, sliced in half lengthwise and then in 2 inch pieces
- 1 cup roasted salted peanuts, chopped
- 2 tablespoons peanut butter
Fusilli with Tuna and Tomato Sauce
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 1 pound fusilli
- 1 (26-ounce) jar Simple Tomato Sauce, recipe follows or other purchased marinara sauce
- 2 (6-ounces each) cans albacore tuna packed in oil, drained
- 1 tablespoon drained capers
- 1 teaspoon grated lemon peel
- Salt and freshly ground black pepper
- 1 tablespoon chopped fresh Italian parsley leaves
Happy Pancakes
By DreiFromBK
MAKE THE DIPPING SAUCE In a mortar, pound the chiles, garlic and sugar to a paste
- 2 Thai red chiles or 1 medium jalapeño, thickly sliced
- 2 medium garlic cloves, thickly sliced
- 2 tablespoons sugar
- 2 tablespoons Asian fish sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 3/4 cups rice flour
- 1/4 teaspoon turmeric
- 1 scallion, thinly sliced
- 3/4 cup plus 3 tablespoons vegetable oil
- 1 pound boneless pork loin, cut crosswise into very thin slices
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 small onion, thinly sliced
- 10 medium mushrooms, sliced
- Salt
- Freshly ground pepper
- 2 1/2 cups mung bean sprouts
Strata with Spinach and Gruyère
By DreiFromBK
1. Adjust 2 oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees
- 18 18 slices 18 (1/2-inch-thick) slices supermarket French or Italian bread *
- 7 7 7 Tablespoons unsalted butter , at room temperature * *
- 2 2 2 Large shallots
- 2 2 packages 2 (10-ounce) packages frozen chopped spinach , thawed
- salt
- ground black pepper
- 1 1 1 Cup dry white wine or vermouth
- 12 12 12 Ounces Gruyère cheese * * *
- 12 12 12 Large eggs
- 3 1/2 3 1/2 1/2 Cups half-and-half
- to will also need a bit of extra butter to grease the baking pan.
- to free to substitute any good melting cheese, such as Havarti, sharp cheddar, or colby.
Ratatouille Tart
By DreiFromBK
Make the pastry In a bowl, beat the butter with the milk, sugar and egg yolk until smooth
- PASTRY
- 1 stick plus 2 tablespoons unsalted butter, at room temperature
- 2 tablespoons whole milk
- 1 tablespoon sugar
- 1 large egg yolk
- 1 1/4 cups all-purpose flour
- RATATOUILLE
- 1/2 cup extra-virgin olive oil
- 1 small onion, cut into 1/2-inch dice
- 1 large Japanese eggplant, quartered lengthwise and sliced 1/3 inch thick
- Kosher salt
- Pepper
- 2 small red peppers, cut into 3/4-inch dice
- 1 zucchini, quartered lengthwise and sliced 1/3 inch thick
- One 8-ounce can crushed tomatoes
- 2 tablespoons chopped oregano
- 1 teaspoon red wine vinegar
Eggs Florentine with Smoky Mornay Sauce
By DreiFromBK
In a small saucepan, melt 1 tablespoon of the butter
- 2 tablespoons unsalted butter
- 1 1/2 tablespoons all-purpose flour
- 3/4 cup milk
- 2 ounces Gruyère cheese, shredded (about 3/4 cup)
- 1/4 teaspoon sweet pimentón de la Vera (smoked Spanish paprika)
- Kosher salt
- Freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 1 medium shallot, minced
- 1 garlic clove, minced
- 10 ounces baby spinach
- 4 large eggs
- 2 English muffins, split and toasted
- Snipped chives, for garnish
Homemade Corn Dogs
By DreiFromBK
To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs
- 1 1/2 cups yellow cornmeal
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons sugar
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1 3/4 cups buttermilk
- 4 large eggs, lightly beaten
- 8 hot dogs
- 3 quarts peanut or vegetable oil
Lemony Tofu-Herb Dip
By DreiFromBK
In a blender, combine the tofu, yogurt and 2 tablespoons of water and puree until smooth, scraping down the side
- 4 ounces drained silken tofu
- 1/2 cup full-fat Greek yogurt
- 1 cup parsley leaves
- 1/4 cup chopped chives
- 3 drained boquerones (white anchovies) or oil-packed anchovies, drained and rinsed
- 1/2 teaspoon finely grated fresh garlic
- 1/2 teaspoon finely grated lemon zest plus 1 tablespoons fresh lemon juice
- Kosher salt
- Pepper
- Radishes and cucumber sticks, for serving
Bacon-and-Egg Pizza
By DreiFromBK
Set a pizza stone in the oven and preheat the oven to 500°
- 6 ounces thick-sliced bacon, cut crosswise into 1/3-inch lardons
- 4 large eggs
- 1 tablespoon heavy cream
- Kosher salt
- 2 tablespoons unsalted butter
- All-purpose flour, for dusting
- 1 pound pizza dough
- 1/3 cup crème fraîche
- 3 ounces Brie, thinly sliced (with rind, if desired)
- 2 ounces fresh mozzarella, shredded
- Snipped chives, for garnish