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Recipes
Aged Gouda Fondue with Caraway Croutons
By DreiFromBK
"My friend Natalie's mother, who lives in Amsterdam, brings me aged Gouda each year," chef Barbara Lynch says
- 1 tablespoon caraway seeds
- 1 stick unsalted butter
- 1 baguette (about 12 ounces), cut into 1-inch cubes
- Salt
- 3 cups heavy cream
- 1 pound medium-aged Gouda cheese, coarsely shredded
- Freshly ground white pepper
Sweet and Sour Pork in Lettuce Cups
By DreiFromBK
In a skillet, heat the canola oil
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 pound ground pork
- 2 tablespoons honey
- 1 tablespoon Asian fish sauce
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- Kosher salt
- Freshly ground pepper
- 1 head butter lettuce (6 ounces), leaves separated
- Thinly sliced scallions, for garnish
- Lime wedges, for serving
Apple Galette
By DreiFromBK
Our galette recipe had to have the buttery flakiness of a croissant, with the strength to support a generous layer ...
- Dough
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1/2 cup (2 1/2 ounces) Wondra flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 12 tablespoons cold unsalted butter, cut into 5/8-inch cubes (1 1/2 sticks)
- 7-9 tablespoons ice water
- Apple Filling
- 1 1/2 pounds apples (3-4 medium or 4-5 small), see note above
- 2 tablespoons unsalted butter, cut into 1/4-inch pieces
- 1/4 cup sugar
- 2 tablespoons apricot preserves
- 1 tablespoon water
Citrus Salad with Arugula, Golden Raisins, and Walnuts
By DreiFromBK
Savory salads made with oranges and grapefruit are an impressive way to showcase colorful winter fruit but only if ...
- Serves 4 to 6
- You may substitute tangelos or Cara Caras for the navel oranges. Valencia and blood oranges can also be used, but since they are smaller, increase the number of fruit to four.
- Ingredients
- 2 red grapefruit
- 3 navel oranges
- 1 teaspoon sugar
- Salt and pepper
- 1 teaspoon unsalted butter
- 1/2 cup walnuts, chopped coarse
- 3 tablespoons extra-virgin olive oil
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 4 ounces (4 cups) arugula
- 1/2 cup golden raisins
Roast Turkey with Pepperoni
By DreiFromBK
Keep your roast turkey moist by stuffing thin slices of pepperoni under the skin
- 1 (12 to 14 pound) turkey
- 2 tablespoons kosher salt
- 1/2 pound pepperoni, thinly sliced
- 1 preserved lemon, halved lengthwise, pulp discarded and rind sliced 1/2-inch thick, plus 2 teaspoons minced rind
- 12 large sage leaves, plus 2 sprigs
- 2 rosemary sprigs
- 2 sticks unsalted butter, softened
- 2 tablespoons thyme, minced
- 1/2 teaspoon ground fennel
- Pepper
Honey Roast Chicken
By DreiFromBK
How we use your e-mail address How we use your e-mail address To ensure our Honey Roast Chicken recipe was nicely...
- Salt and pepper
- 1 teaspoon paprika
- 2 whole chickens (3 1/2 to 4 pounds each), giblets discarded
- 1 teaspoon cornstarch
- 1 cup plus 1 tablespoon water
- 1/2 cup honey
- 5 tablespoons cider vinegar
- 1 cup low-sodium chicken broth
- 1 teaspoon minced fresh thyme
- 2 tablespoons unsalted butter, cut into pieces and chilled
Tuna Banh Mi
By DreiFromBK
In a medium bowl, toss the tuna, lime juice, fish sauce and jalapeño
- 15 ounces tuna in olive oil, drained
- 1/4 cup fresh lime juice
- 2 1/2 tablespoons Asian fish sauce
- 1 jalapeño, minced
- Salt
- Pepper
- One 24- to 32-inch soft baguette, split and toasted
- Mayonnaise, mint leaves, julienned carrots and sliced dill pickles, for serving
Blood Orange Soufflés
By DreiFromBK
Pastry chef Jen Yee of NYC's Lafayette Grand Cafe & Bakery uses blood oranges at the height of their season to make...
- 8 medium blood oranges
- 1/4 cup granulated sugar
- 3 large eggs, separated
- 1 tablespoon cornstarch
- 1 tablespoon blood orange marmalade
- Confectioners’ sugar, for dusting
Quick Chicken Kiev
By DreiFromBK
Carefully slice a pocket into the side of each chicken breast and season with salt and pepper
- 4 skinless, boneless chicken breast halves (6 ounces each), lightly pounded to an even thickness
- Salt
- Freshly ground pepper
- 1 stick unsalted butter, softened
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped chives
- All-purpose flour, for dusting
- 3 large eggs, beaten
- 1 1/2 cups panko bread crumbs, crushed
- 2 tablespoons extra-virgin olive oil, plus more for frying
- 1 tablespoon fresh lemon juice
- 1 large bunch of arugula, stemmed
Époisses Grilled Cheese and Pepper Jelly Sandwiches
By DreiFromBK
Preheat the oven to 350°
- 1/2 cup pecan halves
- 1 tablespoon canola oil
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- Eight 1/2-inch-thick slices of sourdough bread
- 4 tablespoons hot pepper jelly
- 1 chilled round of Époisses cheese (8.8 ounces), cut into 1/4-inch slice