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Recipes
Little Gem Lettuce with White Anchovies
By DreiFromBK
Star chef Geoffrey Zakarian's herb-packed salad dressing is brightly flavored, sweet and tangy; it's like green god...
- 1/4 cup Champagne vinegar
- 1/2 small shallot, chopped
- 1 1/2 tablespoons Dijon mustard
- 1 1/2 tablespoons honey
- 2 cups lightly packed mixed herbs, such as chives, parsley, tarragon and dill
- 1/4 cup canola oil
- 1/4 cup extra-virgin olive oil
- Kosher salt
- Pepper
- Six 6-ounce heads of Little Gem lettuce or hearts of romaine, dark outer leaves discarded and inner leaves separated (1 1/2 pounds)
- 8 radishes, thinly sliced
- 24 white anchovies (alici or boquerones)
Quick and Easy Oatmeal Chocolate Chip Cookie Peanut Butter Fudge Parfait
By DreiFromBK
1.First, make these cookies !! Really you must
- Chocolate Fudge (or you can sub store bought fudge sauce)
- 1/4 cup unsweetened cocoa powder
- 1/3 cup packed brown sugar
- 2 tablespoons light corn syrup
- 2/3 cup heavy cream
- 1/4 teaspoon salt
- 3 ounces milk chocolate, chopped
- 3 ounces good bittersweet or dark chocolate, chopped
- 2 tablespoon unsalted butter, cup into small cubes
- 2 teaspoon vanilla extract
- Peanut Butter Mousse
- 1 1/2 cups creamy peanut butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 ounces cream cheese, softened to room temperature
- 1 cup cold heavy cream, divided
- 2 tablespoon powdered sugar
Summer Peach Cake
By DreiFromBK
1. Adjust oven rack to middle position and heat oven to 425 degrees
- 2 1/2 pounds peaches, pitted and cut into 1/2 inch-thick wedges
- 5 tablespoons peach schnapps
- 4 teaspoons lemon juice
- 6 tablespoons plus 1/3 cup granulated sugar
- 1 cup (5 ounces) all-purpose flour
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- 1/4 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon plus 1/8 teaspoon almond extract
- 1/3 cup panko bread crumbs, finely crushed
Corn Chowder
By DreiFromBK
1. Using chef’s knife or corn stripper, cut kernels from corn; transfer to bowl and set aside (you should have 5 ...
- 8 ears corn , husks and silk removed
- 3 tablespoons unsalted butter
- 1 onion , chopped fine
- 4 slices bacon , halved lengthwise then cut into 1/4 inch pieces
- 2 teaspoons minced fresh thyme
- Salt and pepper
- 1/4 cup all-purpose flour
- 5 cups water
- 3/4 pound red potatoes , cut into 1/2 inch pieces
- 1 cup half-and-half
- Sugar
- 3 tablespoons chopped fresh basil
Bacon-and-Romaine Skewers with Blue Cheese Dressing
By DreiFromBK
In a food processor, pulse the blue cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce and garlic po...
- 4 ounces crumbled Maytag blue cheese
- 3/4 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- Salt and freshly ground pepper
- 4 ounces slab bacon, cut into large dice
- 1/2 pound romaine hearts, small leaves whole, large leaves cut into pieces
British-Style Currant Scones
By DreiFromBK
British scones are not as sweet or as rich as American scones, and that makes them more suitable for serving with b...
- 3 Cups (15 ounces) all-purpose flour *
- 1/3 Cup (2 1/2 ounces) sugar
- 2 Tablespoons baking powder
- 1/2 Teaspoon salt
- 8 Tablespoons unsalted butter
- 3/4 Cup dried currants
- 1 Cup whole milk * *
- 2 Large eggs
- This dough will be quite soft and wet; keep extra flour on hand to use to dust your work surface and your hands when handling the dough.
- We prefer whole milk in this recipe, but low-fat milk can be used.
Burnt Strawberry Tamales
By DreiFromBK
In a medium saucepan, combine 3/4 cup of the sugar with 3/4 cup of water and bring to a simmer, stirring, until the...
- 2 3/4 cups evaporated cane sugar (see Note)
- 1 pound strawberries, hulled
- 8 large dried cornhusks
- Boiling water
- 1 3/4 cup Bob’s Red Mill masa harina
- 2 sticks unsalted butter, preferably cultured, at room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 vanilla bean—split lengthwise, seeds scraped and reserved, pod reserved for later use
- Eight 10-inch squares of thin sandwich paper, moistened
- Vanilla ice cream or whipped cream with lime zest, for serving
Vegetarian Black Bean Chili with Ancho and Orange
By DreiFromBK
This vegetarian chili from TV chef Ellie Krieger starts with canned black beans, so it's easy to make
- 2 tablespoons canola oil
- 1 medium onion, cut into 1/4-inch dice
- 1 medium red bell pepper, cut into 1/4-inch dice
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 tablespoon ancho chile powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne
- Kosher salt
- Pepper
- One 15-ounce can crushed tomatoes
- Three 15-ounce cans black beans, rinsed and drained
- 1 tablespoon honey
- 1 teaspoon finely grated orange zest plus 2 tablespoons fresh orange juice
- Cilantro leaves, for garnish
- Greek yogurt, for serving
Lemon-Ricotta Pancakes with Caramelized Apples
By DreiFromBK
In a large skillet, melt the 2 tablespoons of butter
- 2 tablespoons unsalted butter, plus more for greasing
- 2 crisp red or pink apples, preferably Honeycrisp—peeled, cored and cut into 1/2-inch pieces
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1 1/4 teaspoons finely grated lemon zest
- Kosher salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups whole milk
- 3 large eggs, separated
- 1/2 cup fresh ricotta cheese
- Warm pure maple syrup, for serving
Mixed Berry Soup with Gelato
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 2 cups dry red wine
- 1 cup water
- 2/3 cup sugar
- 2 whole star anise
- 2 cinnamon sticks
- 1 (12-ounce) basket fresh strawberries, hulled, sliced
- 1 (6-ounce) basket fresh raspberries
- 1 (4.4-ounce) basket fresh blueberries
- 1 pint vanilla bean gelato or ice cream