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Recipes
Perfect Pancakes
By DreiFromBK
By sweet enough, posted about 1 year ago
- 2 cups all purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 3/4 cup whole milk
- 1/4 cup plus two tablespoons melted butter (plus more for the pan)
- 2-3 granny smith apples, peeled, cored and thinly sliced
- 1 tablespoon maple syrup
Poulet Basquaise with Currant Couscous
By DreiFromBK
This excellent Basque-style chicken from Shawn Gawle, chef at Les Clos wine bar in San Francisco, also includes str...
- chicken
- 2 tablespoons canola oil
- 6 whole chicken legs, separated into thighs and drumsticks
- Kosher salt
- Pepper
- 1 small red onion, minced
- 1 poblano chile, chopped
- 1 red bell pepper, chopped
- 1 pound tomatoes, chopped
- 1 teaspoon pimentón de la Vera
- 1/2 cup dry white wine
- 2 tablespoons sherry vinegar
- 3 thyme sprigs
- 2 bay leaves
- couscous
- 1 cup dry white wine
- 6 tablespoons extra-virgin olive oil
- Small pinch of saffron threads
- 2 1/2 cups couscous (about 14 ounces)
- 1/2 cup dried currants
- 1/4 cup minced red onion
- 1 teaspoon kosher salt
Almond Milk
By DreiFromBK
In a medium bowl, cover the almonds with filtered water and let stand overnight at room temperature
- 1 cup raw almonds
- 5 cups filtered water, plus more for soaking
- 4 plump Medjool dates, pitted
- 1/4 teaspoon cinnamon
- Sea Salt
Shrimp Fra Diavolo
By DreiFromBK
In a medium bowl, toss the shrimp with 2 tablespoons of the olive oil and the crushed red pepper; season with salt ...
- 1 1/4 pounds shelled and deveined medium shrimp
- 1/4 cup extra-virgin olive oil
- 1 teaspoon crushed red pepper
- Salt
- Freshly ground black pepper
- 1 ounce thickly sliced pancetta, finely diced (1/4 cup)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 cups jarred marinara sauce
- 2 tablespoons chopped flat-leaf parsley
- Crusty bread, for serving
Chewy Brownies
By DreiFromBK
For the chewiest texture, it is important to let the brownies cool thoroughly before cutting
- 1/3cup Dutch-processed cocoa
- 1 1/2teaspoons instant espresso (optional)
- 1/2cup plus 2 tablespoons boiling water
- 2ounces unsweetened chocolate , finely chopped (see note)
- 4tablespoons (1/2 stick) unsalted butter , melted
- 1/2cup plus 2 tablespoons vegetable oil
- 2large eggs
- 2 large egg yolks
- 2teaspoons vanilla extract
- 2 1/2cups (17 1/2 ounces) sugar
- 1 3/4cups (8 3/4 ounces) unbleached all-purpose flour
- 3/4teaspoon table salt
- 6ounces bittersweet chocolate , cut into 1/2-inch pieces (see note)
Glazed Korean Rice Cake Skewers with Spam
By DreiFromBK
In a medium bowl, whisk the dashi with 1/4 cup of water until dissolved
- 1/2 teaspoon instant dashi (see Note)
- 1/4 cup gochujang (see Note)
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 1 pound 3-inch-long Korean rice cakes (see Note)
- 8 ounces Spam, cut into 1-inch cubes
- 2 shallots, quartered through the root end
- 1 zucchini, cut into 1-inch pieces
- 1 red bell pepper, cut into 1-inch pieces
- 3 tablespoons canola oil
- Kosher salt
- Black sesame seeds, chopped cilantro and crushed peanuts, for serving
Dark Chocolate Truffle Tart
By DreiFromBK
This is dessert is labelled as a tart, but you make it in a springform pan so it is sort of non-traditional
- 3/4 stick butter, melted and cooled
- 1 3/4 cup chocolate cookie crumbs
- 2 eggs, plus 1 yolk
- 1/3 cup sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 1/2 tsp salt
- 10 oz dark chocolate, not more than 60% cacao
- 1 stick butter, cut into small cubes, room temperature
- Cocoa powder for dusting on the top
Citrusy Chicken Tenders
By DreiFromBK
In a bowl, whisk the egg, ale, citrus zests and juices and thyme
- 1 large egg
- 1 cup white ale, such as Baladin Isaac
- 2 teaspoons finely grated lemon zest
- 2 teaspoons finely grated lime zest
- 2 teaspoons finely grated orange zest
- 1/4 cup fresh orange juice
- 3 tablespoons fresh lemon juice
- 2 tablespoons fresh lime juice
- 1 teaspoon finely chopped thyme
- Kosher salt
- Freshly ground pepper
- 1 pound skinless, boneless chicken breast halves, cut into 1/2-inch strips
- 1 1/2 cups plain dry bread crumbs
- Canola or vegetable oil, for frying
- Warm marinara sauce, for serving
Chicken, Cheese and Mushroom Enchiladas with Sour Cream Slaw
By DreiFromBK
Preheat the oven to 400°
- 4 medium tomatoes, quartered and seeded
- 4 garlic cloves, smashed
- 3 serranos, halved and seeded
- 1 medium white onion, quartered
- 1 poblano chile, halved and seeded
- 1/4 cup olive oil
- Salt and fresh ground black pepper
- 1 tablespoon tomato paste
- 1 chipotle in adobo, minced
- 2 cups chicken stock
- 1 teaspoon sugar
- 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 pound white mushrooms, quartered
- Salt
- 3 cups shredded cooked chicken
- 12 soft corn tortillas
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded Monterey Jack cheese
- 1/4 cup vegetable oil
- Sour Cream Slaw, sour cream and hot sauce, for serving
Antipasto Salad
By DreiFromBK
In a bowl, whisk the olive oil with the red wine vinegar
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- 2 tablespoons minced oregano
- Salt and freshly ground pepper
- 4 ounces sliced provolone cheese, cut into thin strips
- 4 ounces thickly sliced Genoa salami, cut into thin strips
- 1/2 medium red onion, thinly sliced
- 1/2 cup pitted olives, coarsely chopped
- 1/2 medium head of radicchio, cored and coarsely chopped
- 1/2 medium head of frisée, coarsely chopped
- 1 cup finely chopped red cabbage
- 2 cups baby arugula (2 ounces)