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Recipes
Winter Squash and Fennel Roast
By DreiFromBK
This Winter Squash and Fennel Roast recipe is a fresh take on typical roasted vegetables
- Serves 8
- The feathery green tops (called fronds) of the fennel bulb have a mild licorice flavor.
- Ingredients
- 1 butternut squash (about 2 1/2 pounds), peeled, halved lengthwise, seeded, and chopped
- 2 Granny Smith apples, peeled, cored, and chopped
- 2 fennel bulbs, halved lengthwise, cored, and chopped; plus 2 tablespoons chopped fennel fronds (optional)
- 1/2 cup dried cranberries
- 1/4 cup olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
Chocolate Fudge Cupcakes
By DreiFromBK
Preheat the oven to 180°c and line your cupcake trays Combine butter, eggs, sugar and melted chocolate in a la...
- 100 g unsalted butter, softened
- 2 large eggs, lightly beaten
- 250 g caster sugar
- 100 g dark chocolate, melted
- 280 g plain flour
- 1 tsp bicarbonate of soda
- 2 tbsp cocoa powder
- 250 ml buttermilk
Grilled Chicken with Asian Marinated Tomatoes
By DreiFromBK
MARINATE THE TOMATOES In a medium saucepan, heat the oil
- 2 tablespoons grapeseed or vegetable oil
- One 2-inch piece of fresh lemongrass with the bulb, thinly sliced
- 1 tablespoon finely chopped peeled fresh ginger
- 2 garlic cloves, thinly sliced
- One 1/2-inch piece of cinnamon stick
- 1/2 cup white wine vinegar
- 1 tablespoon sambal oelek or other Asian chile paste
- 2 cups cherry or grape tomatoes, halved
- Kosher salt
- 1 tablespoon grapeseed or vegetable oil
- 1/2 large white onion, thinly sliced
- 2 garlic cloves
- Kosher salt
- 1/2 cup finely chopped cilantro
- One 1-inch piece of peeled fresh ginger
- 1 teaspoon Thai green curry paste
- 2 cups chicken stock or low-sodium broth
- 1 cup unsweetened coconut milk
- 1/4 cup heavy cream
- 1/4 cup fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon sugar
- 2 kaffir lime leaves, chopped, or 1/2 teaspoon finely grated lime zest
- Eight 6- to 8-ounce boneless chicken thighs with skin, pounded 3/4 inch thick (have your butcher do this)
- Grapeseed or vegetable oil, for brushing
- Kosher salt
- Small basil leaves, for garnish
Four-Layer Coconut Cake
By DreiFromBK
MAKE THE CAKE Preheat the oven to 350°
- 24 ounces unsweetened flaked coconut
- 2 1/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 1/4 cup virgin coconut oil
- 1 1/2 cups sugar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- 3 large eggs
- 1 1/4 cups buttermilk
- 2 cups sugar
- 3 tablespoons honey
- 6 large egg whites
- 1/4 teaspoon plus 1/8 teaspoon kosher salt
- 1/4 teaspoon plus 1/8 teaspoon cream of tartar
- One 12-ounce jar orange marmalade
Cola-Barbecued Ribs
By DreiFromBK
How we use your e-mail address How we use your e-mail address Pork ribs marinated in various types of cola, slow-...
- 2 1/2 tablespoons light brown sugar
- 1 1/2 tablespoons paprika
- 1 1/2 tablespoons pepper
- 2 teaspoons salt
- 1 teaspoon Chinese five-spice powder
- 2 racks baby back ribs (about 1 1/2 pounds each), membrane removed (see note)
- 2 cups wood chips, soaked for 15 minutes
- 4 cups cola
- 1/2 onion, cut into large chunks
- 1/4 cup water
- 1 1/4 cups ketchup
- 1 tablespoon red wine vinegar
- 2 teaspoons yellow mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon vanilla extract
Oreo Cheesecake Brownies
By DreiFromBK
This recipe is pretty dang fabulous
- Cheesecake Topping:
- 1 stick salted butter (I use Challenge Butter), melted
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup all-purpose flour
- 10 Oreo Cookies, chopped
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons of all purpose flour
- 5 Oreo cookies, chopped
- 1 large egg
Grilled Zucchini and Red Onion with Lemon-Basil Vinaigrette
By DreiFromBK
1. Thread onion rounds, from side to side, onto 2 metal skewers
- 1 large red onion, peeled and cut crosswise into four 1/2-inch-thick rounds
- 3 medium zucchini (about 1 pound), ends trimmed, sliced lengthwise into 3/4-inch-thick planks
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- Kosher salt and ground black pepper
- 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
- 1 teaspoon finely grated zest from 1 lemon plus 1 tablespoon juice
- 1/4 teaspoon Dijon mustard
- 1 tablespoon chopped fresh basil leaves
Cabbage Slaw
By DreiFromBK
Using a sharp knife, peel the grapefruit and mandarin oranges, removing all of the bitter white pith
- 1 white or pink grapefruit or 2 oro blanc
- 2 mandarin oranges or clementines
- 4 kumquats, thinly sliced
- 1/2 pound brussels sprouts, finely shredded
- 1/3 cup pitted green olives, chopped
- 4 Medjool dates, pitted and thinly sliced
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper
Grilled Zucchini with Ricotta and Pomegranate Molasses
By DreiFromBK
Put the pumpkin seeds in a small skillet over moderately low heat and cook, stirring, until toasted, 3 to 5 mi...
- 1/4 cup pumpkin seeds
- 2 pounds medium zucchini or yellow squash, quartered lengthwise
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- 1 cup fresh ricotta cheese
- 1/4 cup pomegranate molasses
- 2 tablespoons loosely packed tarragon leaves, chopped
Very Basic Bread
By DreiFromBK
Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a strai...
- 1 pound bread flour, plus extra for shaping
- 1 teaspoon instant rapid rise yeast
- 2 teaspoons honey
- 10 ounces bottled or filtered water
- 2 teaspoons kosher salt
- 2 quarts hot water
- Vegetable oil, for greasing the rising container
- 2 tablespoons cornmeal
- 1/3 cup water
- 1 tablespoon cornstarch