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Recipes
Breakfast Pizza
By DreiFromBK
Breakfast Pizza is an easy, unexpected crowd favorite for a Sunday brunch, but it comes with a challenge: achieving...
- Serves 6
- Small-curd cottage cheese is sometimes labeled “country-style.” Room-temperature dough is much easier to shape than cold, so pull the dough from the fridge about 1 hour before you start cooking.
- Ingredients
- 3 tablespoons extra-virgin olive oil, plus extra for drizzling
- 6 slices bacon
- 8 ounces mozzarella cheese, shredded (2 cups)
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 4 ounces (1/2 cup) small-curd cottage cheese
- 1/4 teaspoon dried oregano
- Salt and pepper
- Pinch cayenne pepper
- 1 pound store-bought pizza dough, room temperature
- 6 large eggs
- 2 scallions, sliced thin
- 2 tablespoons minced fresh chives
Black Bean-and-Shiitake Burgers
By DreiFromBK
In a heatproof medium bowl, cover the shiitake caps with boiling water and let stand until softened, about 25 minut...
- 1 ounce dried shiitake mushroom caps (about 12)
- Boiling water
- 1 1/2 cups lightly packed parsley leaves
- 1 large shallot, chopped
- 3 garlic cloves, chopped
- 1/2 teaspoon finely grated lemon zest plus 3 tablespoons fresh lemon juice
- 1 teaspoon soy sauce
- 1 teaspoon agave nectar
- 1/2 cup textured vegetable protein (see Note)
- Two 15-ounce cans black beans, drained and rinsed
- 2 tablespoons flaxseed meal
- 2 teaspoons kosher salt
- Oil, for grilling
- 6 brioche buns, split and toasted
- Banana Pepper Mustard, mayonnaise, lettuce and tomato, for serving
Chocolate Pot de Crème with Candied Brioche Whipped Cream
By DreiFromBK
Chef Gavin Kaysen of Minneapolis's Spoon & Stable created this dessert in honor of his grandmother Dorothy
- pudding
- 2 cups heavy cream
- 1 1/2 tablespoons instant espresso powder
- 5 ounces dark chocolate (60% cocoa), finely chopped
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- croutons
- 3 ounces brioche, cut into 1/2-inch dice
- 3/4 cup sugar
- Ground cinnamon, for sprinkling
- whipped cream
- 1/4 cup warm heavy cream, plus 1/2 cup chilled heavy cream
- 1 tablespoon sugar
Jeweled Rice Pilaf with Carrots
By DreiFromBK
Preheat the oven to 450°
- 1/2 cup sliced almonds
- 1 pound carrots, peeled and sliced 1/4 inch thick
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Pepper
- 2 leeks, white and light green parts only, thinly sliced
- 2 1/2 ounces angel hair pasta, broken into 2-inch pieces (1 cup)
- 2 cups basmati rice
- Pinch of saffron threads
- One 3-inch cinnamon stick
- 3 3/4 cups low-sodium chicken broth
- 3 tablespoons fresh lemon juice, plus lemon wedges for serving
- 1/2 cup chopped pitted Picholine olives
- 1/4 cup chopped parsley
French Dip with Onion Jus
By DreiFromBK
MAKE THE JUS In a saucepan, melt the butter
- 2 tablespoons unsalted butter
- 1 large sweet onion, thinly sliced
- 2 tablespoons sugar
- 1 garlic clove, crushed
- 2 thyme sprigs
- 2 bay leaves
- 1/3 cup ruby port
- 5 1/2 cups low-sodium beef broth
- 1 tablespoon Banyuls vinegar (see Note)
- 1 tablespoon Worcestershire sauce
- Kosher salt
- Freshly ground pepper
- 2 tablespoons canola oil
- 2 pounds trimmed center-cut beef tenderloin, at room temperature
- Kosher salt
- Freshly ground pepper
- 4 tablespoons unsalted butter
- 4 garlic cloves, crushed
- 2 thyme sprigs
- 1/2 cup low-sodium beef broth
- 3 large egg yolks
- 2 tablespoons Champagne vinegar
- Kosher salt
- Freshly ground pepper
- 1 cup canola oil
- 3 tablespoons drained horseradish
- 1/2 small shallot, minced
- 1 garlic clove, minced
- 4 tablespoons unsalted butter, melted
- 1/2 pound baby spinach
- Kosher salt
- Three 12-inch baguettes, halved and split
- 3/4 pound Gruyère cheese, shredded
Classic Belgian Waffles
By DreiFromBK
Thomas DeGeest went to Belgium to learn from master waffle-makers and perfect his own recipes
- 1 1/2 teaspoons active dry yeast
- 1 cup warm water
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 stick unsalted butter, melted
- 2 large eggs, separated
- 1/2 teaspoon pure vanilla extract
- Confectioners' sugar, for dusting
- Belgian Chocolate-Fudge Sauce, for serving
Penne with Butternut Squash and Brown Butter Sauce
By DreiFromBK
Covering the squash speeds up its cooking while still allowing for browning
- 4 4
- Ingredients
- 1 1 1 pound penne, fusilli, or other short, tubular pasta
- Salt and pepper
- 1 1 1 tablespoon olive oil
- 1 1 1/2-inch pound butternut squash, peeled, seeded, and cut into 1/2-inch pieces (3 cups)
- 2 2 2 tablespoons fresh sage leaves, torn
- 3 3 3 garlic cloves, minced
- 4 4 4 tablespoons unsalted butter, cut into 4 pieces
- 1/4 1/4 1/4 cup hazelnuts, toasted, skinned, and chopped coarse
- 1 1 1 tablespoon lemon juice
- 2 2 2 ounces Parmesan cheese, grated (1 cup)
Greek Spinach and Feta Pie (Spanakopita)
By DreiFromBK
Microwaving, chopping, and then ridding mature fresh spinach of excess water gave our spanakopita recipe bold spina...
- 2 (10-ounce) bags curly leaf spinach, rinsed
- 1/4 cup water
- 12 ounces feta cheese, rinsed, patted dry, and crumbled into fine pieces (about 3 cups)
- 3/4 cup whole-milk Greek yogurt (see note)
- 4 medium scallions, sliced thin (about 1/2 cup)
- 2 large eggs, beaten
- 1/4 cup minced fresh mint leaves
- 2 tablespoons minced fresh dill leaves
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 teaspoon grated zest plus 1 tablespoon juice from 1 lemon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon table salt
- 1/8 teaspoon cayenne pepper
- 7 tablespoons unsalted butter, melted
- 1/2 pound (14 by 9-inch) phyllo, thawed (see note)
- 1 1/2 ounces Pecorino Romano, grated fine (about 3/4 cup)
- 2 teaspoons sesame seeds (optional)
Spaghetti Squash Salad with Chickpeas and Feta
By DreiFromBK
Looking at these yellow, oblong squash, you would never know that inside are hundreds of sweet noodle-like strands ...
- 4 to 6 6
- to 1 The squash needs to cool for 1 hour after roasting.
- Ingredients
- 1 1/2-pound) 1 1/2-pound) (2 1/2-pound) spaghetti squash, halved lengthwise and seeded
- 6 6 6 tablespoons extra-virgin olive oil, plus extra for drizzling
- Salt and pepper
- 2 2 7 teaspoons grated lemon zest plus 7 teaspoons juice
- 1 1 can 1 (15-ounce) can chickpeas, rinsed
- 2 2 2 ounces feta cheese, crumbled (1/2 cup)
- 1/2 1/2 1/2 cup coarsely chopped fresh parsley
- 4 4 4 scallions, sliced thin on bias
- 2 2 2 tablespoons chopped toasted pistachios
Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
By DreiFromBK
"I like that all of the ingredients in this dish get a chance to meet each other," says Alexandra Guarnaschelli
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- Finely grated zest of 1 lemon
- 1 tablespoon chopped thyme
- 1 tablespoon unsalted butter, softened
- One 3-pound boneless pork loin roast, trimmed of all fat
- Salt and freshly ground pepper
- 1 pound baby carrots, peeled
- 16 large shallots, peeled
- 1/2 cup dry white wine
- 12 garlic cloves, unpeeled
- 1/4 teaspoon crushed red pepper
- 1 1/4 cups chicken stock or low-sodium broth
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon sherry vinegar