DreiFromBK's profile page
Recipes
Blueberry Maple Breakfast Bake
By DreiFromBK
Method 1 Preheat oven to 350° F
- 1 loaf of white bread, crusts removed, bread cut into 1-inch pieces
- 4 oz cream cheese, cut into small cubes (about 1 cup)
- 2 cups fresh or frozen blueberries, divided
- 8 eggs, beaten
- 1 1/2 cups milk
- 1/4 cup melted butter
- 1/4 cup maple syrup plus more for serving
Peanut Butter & Chocolate Kiss Cookies
By DreiFromBK
Peanut Butter and Chocolate Kiss Cookies are the perfect thumbprint cookie that combines the flavors of both chocol...
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup packed dark brown sugar
- 1 stick (8 tablespoons) butter, cubed
- 1/2 peanut butter
- 1 egg
- 1 teaspoon vanilla extract
- 30 chocolate kisses
- Special equipment: 2 large baking sheets and a stand mixer
Campfire Bacon with Maple-Citrus Glaze
By DreiFromBK
Light a grill or preheat a grill pan
- 1/4 cup pure maple syrup
- 2 tablespoons sherry vinegar
- 1 teaspoon finely grated orange zest
- 1 teaspoon finely grated lime zest
- Four 3/4-inch-thick slices of skinless slab bacon, halved crosswise
- Freshly snipped chives, for garnish
Potato Gnocchi with Wild Mushroom Ragù and Hazelnuts
By DreiFromBK
This mushroom-and-herb ragù is extremely versatile; it's as good on rigatoni or cheese ravioli as it is on gnocchi
- gnocchi
- Four 1/2-pound baking potatoes, pierced all over with a fork
- 2 large eggs, beaten
- 1 1/2 teaspoons kosher salt
- 3/4 cup plus 2 tablespoons all-purpose flour, plus more for dusting
- ragù
- 4 tablespoons unsalted butter, softened
- 2 1/2 tablespoons finely chopped mixed herbs, such as parsley, chives, tarragon, thyme and chervil
- Kosher salt
- Pepper
- 1/4 cup extra-virgin olive oil
- 1 small fennel bulb, cored and thinly sliced, fronds chopped and reserved for garnish
- 2 shallots, thinly sliced
- 1 pound mixed mushrooms, such as oyster, cremini and stemmed shiitake, cut into 1-inch pieces
- 1/3 cup dry white wine
- 1/2 cup chicken stock or low-sodium broth
- Finely chopped skinned toasted hazelnuts, for serving
Andouille Mac & Cheese
By DreiFromBK
At The Heron, in Narrowsburg, New York, chef Paul Nanni grinds and smokes his own andouille sausage for supergenero...
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 1 garlic clove, minced
- 1/2 teaspoon finely chopped thyme
- Pinch of cayenne
- Pinch of freshly grated nutmeg
- Pinch of white pepper
- 1 1/2 cups shredded mild white cheddar (6 ounces)
- 1 1/2 cups shredded sharp cheddar (6 ounces)
- Kosher salt
- Black pepper
- 3 tablespoons canola oil
- 1 cup panko
- 6 ounces andouille sausage, diced
- 3/4 cup finely diced red bell pepper
- 1/2 cup finely diced onion
- 1/4 cup thinly sliced scallions, plus more for garnish
- 1/4 cup finely chopped cilantro, plus leaves for garnish
- 1/4 cup finely chopped parsley
- 1 pound medium pasta shells
- Hot sauce
- Thinly sliced hot red chiles or jalapeños, for garnish
Pappardelle with Tomatoes, Almonds and Parmesan
By DreiFromBK
In a large bowl, combine the tomatoes with the vinegar, olive oil, shallots, oregano, basil and chile and season wi...
- 1 1/2 pounds heirloom tomatoes, chopped into different sizes
- 1 tablespoon red wine vinegar
- 1/2 cup extra-virgin olive oil
- 2 tablespoons minced shallots
- 1 tablespoon minced oregano
- 1/4 cup shredded basil leaves
- 1 small fresh hot red chile, minced
- Salt
- Freshly ground pepper
- 1 pound dried pappardelle
- 1/4 cup chopped marcona almonds
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Almond Chicken Salad
By DreiFromBK
Recipe courtesy Paula Deen
- 2 tablespoons lemon juice
- 1/2 cup mayonnaise
- 1 teaspoon salt
- 3 1/2 cups diced chicken
- 1 cup finely diced celery
- 1/3 cup slivered almonds
Tandoori Salmon
By DreiFromBK
Using the side of a chef’s knife, mash the garlic and ginger to a paste
- 1 large garlic clove, minced
- 1 1/2 teaspoons minced fresh ginger
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- 1 teaspoon ground fenugreek
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Pinch of ground cloves
- Kosher salt
- Freshly ground pepper
- 1 1/2 cups plain low-fat yogurt (not Greek)
- 1/4 cup canola oil, plus more for grilling
- 8 skinless center-cut salmon fillets (about 8 ounces each)
- Grilled naan, for serving
- Cilantro sprigs, for serving
- Cucumber salad, for serving
Blueberry Pie with Rye Crust
By DreiFromBK
Make the Crust In a food processor, pulse both flours with the salt to mix
- CRUST
- 1 1/4 cups all-purpose flour
- 1 cup dark rye flour
- 1 1/2 teaspoons kosher salt
- 1 stick plus 6 tablespoons cold unsalted butter, cubed
- 2/3 cup ice water
- FILLING
- 1 vanilla bean, split and seeds scraped
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 2 pounds blueberries (6 cups)
- 1/2 cup all-purpose flour
- 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 large egg beaten with 2 teaspoons water
- Turbinado sugar, for sprinkling
Almond Tartlets with Plum Cream
By DreiFromBK
What makes these plum-puree tartlets so good is the whipped cream topping that's infused with the plum pits
- pastry
- 1 stick salted butter, at room temperature
- 1/4 cup sugar
- 1 cup plus 2 tablespoons whole-wheat flour, sifted
- 1/2 cup plus 2 tablespoons almond flour
- 1/8 teaspoon pure almond extract
- 1 large egg, beaten
- plum toppings
- 1 1/2 pounds red plums, chopped, pits crushed
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 1/2 cups heavy cream