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Recipes
Whole-Wheat Sandwich Bread
By DreiFromBK
Most whole wheat bread recipes turn out either squat bricks or white bread in disguise
- Makes two 9 by 5-inch loaves
- Ingredients
- Biga
- 2 cups 2 cups (11 ounces) bread flour
- 1 cup 1 cup (8 ounces) warm water (100-110 degrees)
- 1/2 teaspoon 1/2 teaspoon instant or rapid-rise yeast
- Soaker
- 3 cups 3 cups (16 1/2 ounces) whole-wheat flour, plus extra for kneading
- 1/2 cup 1/2 cup wheat germ (see note)
- 2 cups 2 cups (16 ounces) whole milk
- Dough
- 1/4 cup 1/4 cup honey
- 4 teaspoons 4 teaspoons table salt
- 2 tablespoons 2 tablespoons instant or rapid-rise yeast
- 6 tablespoons 6 tablespoons unsalted butter, softened
- 2 tablespoons 2 tablespoons vegetable oil
- Bread flour for work surface
DIY Girl Scout Tagalongs
By DreiFromBK
Keeping within the confines of tradition, I dipped half of the batch in milk chocolate; the other half, though, was...
- 1/2 cup confectioner sugar
- 1 cup butter
- 1 tablespoon vanilla
- 2 cups flour
- Pinch of salt
- 1 cup peanut butter
- 1/2 cup confectioner sugar
- 2 teaspoons vanilla extract
- 1 tablespoon butter
- 3/4 cup milk chocolate morsels
- 1 tablespoon vegetable shortening
- 3/4 cup bittersweet morsels (I used Ghirardelli 60% bittersweet chocolate, but anything that has a 60% cocoa content or more is a good option)
- 1 tablespoon shortening
- Sea salt for sprinkling
Cool Ranch Kale Dip
By DreiFromBK
This healthy, fast and supertasty version of a classic ranch dip features kale, labneh and buttermilk
- 10 ounces baby kale (12 cups)
- 2 cups lebneh (about 12 ounces)
- 1/4 cup buttermilk
- 1/4 cup chopped chives
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
- 3/4 teaspoon dried dill
- 3/4 teaspoon dried parsley
- Kosher salt
- Pepper
- Crudités, for serving
Stuffed Spareribs
By DreiFromBK
We’re used to barbecuing ribs here in the test kitchen, but in some circles, stuffing them like a Thanksgiving tu...
- Serves 6 to 8
- Try to buy racks of ribs of equal size for this recipe, and make sure they’re St. Louis–style. If any stuffing falls onto the baking sheet as you tie the racks together or flip them during cooking, stuff the filling back inside the bundle.
- Ingredients
- 10 slices hearty white sandwich bread, torn into 1-inch pieces
- 4 tablespoons unsalted butter
- Salt and pepper
- 4 Granny Smith apples, peeled, cored, and cut into 1/4-inch pieces
- 1 onion, chopped
- 1 cup pitted prunes, chopped
- 2 tablespoons minced fresh sage
- 5 garlic cloves, minced
- 1 teaspoon ground fennel
- 3 tablespoons packed brown sugar
- 2 (2 1/2- to 3-pound) racks St. Louis-style spareribs, trimmed and membrane removed
Greek Salad with Oregano-Roasted Salmon
By DreiFromBK
Preheat the oven to 450°
- 1 tablespoon chopped oregano, plus 7 oregano sprigs
- One 1 1/2-pound salmon fillet
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 3/4 cup pitted kalamata olives, chopped
- 1 head romaine lettuce, coarsely chopped
- 2 small tomatoes, cut into wedges or large chunks
- 1 Kirby cucumber, cut into 1/2-inch dice
- 1/2 small red onion, thinly sliced
- 2 tablespoons chopped chives
- 6 ounces feta cheese, sliced
Simple Lasagna with Hearty Tomato-Meat Sauce
By DreiFromBK
If you cant find meatloaf mixture for the sauce, or if you choose not to eat veal, substitute 1/2 pound ground beef...
- Tomato-Meat Sauce
- 1 tablespoon olive oil
- 1 medium onion , chopped fine (about 1 cup)
- 6 medium cloves garlic , pressed through garlic press or minced (about 2 tablespoons)
- 1 pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork (see note)
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/4 cup heavy cream
- 1 can (28 ounces) tomato puree
- 1 (28-ounce) can diced tomatoes , drained
- Ricotta, Mozzarella, and Pasta Layers
- 15 ounces ricotta cheese (whole milk or part skim), 1 3/4 cups)
- 2 1/2 ounces grated Parmesan cheese (1 1/4 cups)
- 1/2 cup chopped fresh basil
- 1 large egg , lightly beaten
- 1/2 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 12 no-boil lasagna noodles from one 8- or 9-ounce package
- 16 ounces whole milk mozzarella , shredded (4 cups)
Date-and-Almond Fudge with Sesame and Coconut
By DreiFromBK
Line an 8-inch square baking dish with parchment paper, leaving 1 inch of overhang
- 14 ounces pitted Medjool dates (2 cups), plus sliced dates for garnish
- 1 cup roasted almond butter
- 1/4 cup extra-virgin coconut oil
- 1/2 teaspoon pure vanilla extract
- Flaky sea salt, sesame seeds and unsweetened shredded coconut, for garnish
Red Sangria
By DreiFromBK
In a pitcher, combine the red wine, brandy, Simple Syrup and fruit
- One 750-milliliter bottle fruity red wine, such as Merlot
- 4 ounces brandy
- 3 ounces Simple Syrup
- 1 cup mixed chunks of seeded oranges, lemons and limes
- Ice
Wheat Berries with Roasted Vegetables
By DreiFromBK
In a large saucepan, heat 2 tablespoons of the olive oil
- 6 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 cups (12 ounces) soft white wheat berries (see Note)
- 6 cups water
- 1/2 cup dried cranberries
- 2 thyme sprigs
- Kosher salt
- 2 medium carrots, cut into 1/2-inch pieces
- 1 leek, white and light green parts only, cut into 1/4-inch slices
- 1/2 pound cremini mushrooms, halved
- Pepper
- 4 ounces soft goat cheese, crumbled
- Flaky sea salt, for sprinkling
Angel Food Cake
By DreiFromBK
How we use your e-mail address How we use your e-mail address Adjust oven rack to lower-middle position and prehe...
- 1 cup plus 2 tablespoons cake flour (4 1/2 ounces) (see note)
- 1/4 teaspoon salt
- 1 3/4 cups granulated sugar (12 1/4 ounces)
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon vanilla extract