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Recipes
The Breslin's Ricotta Pancakes with Orange Syrup
By DreiFromBK
Peel the zest from the orange in long strips and julienne
- 1 orange
- 1 cup fresh orange juice
- 1 cup sugar
- 1 cup water
- 1 1/2 cups fresh ricotta
- 1 1/2 tablespoons sugar
- 3/4 teaspoon finely grated lemon zest
- Seeds scraped from 1/2 vanilla bean
- 1 1/2 cups all-purpose flour
- 1/4 cup fine white cornmeal
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 cups buttermilk
- 2 large eggs, separated
- 1/2 cup fresh ricotta
- Vegetable oil, for frying
- Toasted almond slices, for serving
Peruvian Roast Chicken with Garlic and Lime
By DreiFromBK
1. Process all ingredients except chicken in blender until smooth paste forms, 10 to 20 seconds
- 3 tablespoons extra-virgin olive oil
- 1/4 cup lightly packed fresh mint leaves
- 2 tablespoons kosher salt
- 6 medium garlic cloves, peeled and roughly chopped
- 1 tablespoon ground black pepper
- 1 tablespoon ground cumin
- 1 tablespoon sugar
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 2 teaspoons finely grated zest and 1/4 cup juice from 2 limes
- 1 teaspoon minced habanero chile (see note)
- 1 (3 1/2-to 4-pound) whole chicken
Slow-Cooked Whole Carrots
By DreiFromBK
We wanted a technique for cooking whole carrots (currently a popular restaurant dish) that would yield a sweet and ...
- Serves 4 to 6
- Use carrots that measure 3/4 to 1 1/4 inches across at the thickest end. The carrots can be served plain, but we recommend topping them with one of our relishes (see related content).
- Ingredients
- 3 cups water
- 1 tablespoon unsalted butter
- 1/2 teaspoon salt
- 12 carrots (1 1/2 to 1 3/4 pounds), peeled
No-Knead Brioche
By DreiFromBK
Instead of painstakingly adding softened butter to the dough while it is kneaded, we simply melted the butter and...
- Makes 2 Loaves
- High-protein King Arthur Bread Flour works best with this recipe, though other bread flours will suffice. If you don’t have a baking stone, bake the bread on a preheated rimmed baking sheet.
- Dough
- 3 3/4 cups (18 3/4 ounces) unbleached all-purpose flour, plus more for shaping
- 1 envelope (2 1/4 teaspoons) rapid-rise yeast
- 1 1/2 teaspoons table salt
- 6 large eggs, at room temperature
- 1/2 cup water, at room temperature
- 6 tablespoons granulated sugar
- 2 sticks (8 ounces) unsalted butter, melted and cooled slightly, plus soft butter for the rising bowl.
- Glaze
- 1 egg yolk beaten with 1/8 teaspoon salt
Chicken Chow Mein
By DreiFromBK
Most American recipes for this traditional Cantonese dish are gloppy and uninspired—and topped with canned fried ...
- Serves 4
- Purchase thin, round fresh Chinese egg noodles, not flat and/or dried noodles, or substitute 6 ounces of dried chow mein, ramen, or wheat vermicelli.
- Ingredients
- 1 (9-ounce) package fresh Chinese noodles
- 1 tablespoon toasted sesame oil
- 1 teaspoon baking soda
- 2 (6-ounce) boneless, skinless chicken breasts, trimmed and cut crosswise into 1/4-inch-thick slices
- 3 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon cornstarch
- 1/2 cup chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 6 ounces shiitake mushrooms, stemmed and sliced thin
- 1 carrot, peeled and cut into 2-inch matchsticks
- 2 celery ribs, cut on bias into 1/4-inch-thick slices
- 4 scallions, white and green parts separated and sliced thin
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 4 ounces (2 cups) mung bean sprouts
Rice Cooker Chicken Biriyani With Saffron Cream
By DreiFromBK
1. Cut chicken into bite-size chunks: 6 to 8 pieces from each thigh
- FOR OPTIONAL GARNISHES:
- 1 pound boneless, skinless chicken thighs
- 1 cup plain yogurt, preferably whole milk
- 1 1/2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon mild chili powder
- 1/2 teaspoon cumin powder
- 1 onion cut into chunks
- 1 2-inch chunk fresh ginger, peeled
- 3 garlic cloves, peeled
- 1 fresh green chili pepper such as jalapeño or serrano, stemmed
- 3 tablespoons canola oil or ghee (clarified butter)
- 1 1/2 cups basmati rice, rinsed
- 6 cloves
- 6 cardamom pods
- 1 cinnamon stick
- 3 cups chicken broth (use low-sodium if canned) mixed with 1/4 teaspoon garam masala
- 1 teaspoon salt
- Pinch saffron threads mixed with 2 tablespoons heavy cream
- 3 tablespoons chopped cilantro, more for garnish
- 3 tablespoons chopped mint
- 1 lime.
- Oil for frying
- 1 onion, thinly sliced
- Big handful cashews
- Big handful raisins.
Bean Enchiladas
By DreiFromBK
New Mexican red chiles can be substituted for guajillos, although the sauce may be spicier
- 2 (15-ounce) cans black beans, rinsed
- 1 (15-ounce) can pinto beans, rinsed
- 3 1/2 cups water
- 2 teaspoons lime juice, plus lime wedges for serving
- 5 tablespoons vegetable oil
- 1/4 cup pumpkin seeds
- 5 guajillo chiles (3/4 ounce), stems and seeds removed, and flesh torn into 1-inch pieces
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup raisins
- 1 (14 1/2-ounce) can diced tomatoes
- 2 teaspoons minced canned chipotle chile in adobo sauce
- 4 teaspoons soy sauce
- Salt
- 1 ounce bittersweet chocolate, chopped coarse
- 2 1/2 ounces shredded Monterey Jack cheese (2/3 cup)
- 6 scallions, sliced thin (1/2 cup)
- 1/2 cup chopped fresh cilantro
- 16 6-inch corn tortillas
- 2 ounces Queso fresco or feta (1/2 cup)
Trinidad Roti with Curried Goat Stew Filling and Fried Plantains
By DreiFromBK
Recipe courtesy Emeril Lagasse, 2005
- 6 tablespoons Trinidad curry powder
- 1 tablespoons minced garlic plus 2 teaspoons
- 1/4 Scotch bonnet pepper, seeded and minced
- 3 to 4 tablespoons minced shallots
- 3 to 4 tablespoons minced green onions
- 1/4 cup white vinegar
- 3 to 4 pounds goat stew meat, cut into 1 1/2-inch cubes (lamb may be substituted)
- 3 tablespoons unsalted butter
- 3 tablespoons vegetable oil
- 2 cups peeled, seeded, and chopped tomatoes
- 2 1/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 quart plus 3 tablespoons water
- 2 tablespoons cornstarch
- Steamed rice, for serving
- Roti Bread, recipe follows
- Fried Plantains, recipe follows
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup plus 1 tablespoon milk or water
- 1/2 cup olive oil or ghee
- Vegetable oil, for frying
- 4 green plantains
- Salt
Smoked Porter-Braised Beef Short Ribs
By DreiFromBK
Preheat the oven to 325°
- Ten 8-ounce English-cut beef short ribs, patted dry
- Kosher salt
- Pepper
- 2 tablespoons grapeseed oil
- 4 Braeburn apples, cored and cut into 1/2 -inch pieces
- 4 medium leeks, white and light green parts only, thinly sliced
- 1 fennel bulb—halved, cored and cut into 1/2-inch pieces
- 4 garlic cloves, chopped
- 1 1/2 tablespoons caraway seeds
- 3 tablespoons all-purpose flour
- 1 quart chicken stock or low-sodium broth
- Two 12-ounce bottles smoked porter
- 1 cup brewed coffee
- 2 tablespoons Dijon mustard
- 6 thyme sprigs
- 2 bay leaves
- 2 tablespoons unsalted butter
- 2 shallots, thinly sliced
- 1 tablespoon packed light brown sugar
- Chopped fresh parsley and Polenta Facile, for serving
Grilled Summer Squash with Blue Cheese and Pecans
By DreiFromBK
Preheat the oven to 375°
- 1/2 cup pecan halves
- 1 tablespoon unsalted butter, melted
- Kosher salt
- Pepper
- 2 pounds mixed zucchini, summer squash and pattypan squash
- 1/4 cup extra-virgin olive oil
- 1 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon thyme leaves
- 2 ounces blue cheese, crumbled
- Grilled bread, for serving