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Recipes
Zeppoles
By DreiFromBK
To create a light and airy version of these Italian fritters, we use two leaveners: baking powder and yeast
- 1 1/3 cups (6 2/3 ounces) all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons instant or rapid-rise yeast
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup warm water (110 degrees)
- 1/2 teaspoon vanilla extract
- 2 quarts peanut or vegetable oil
- Confectioners' sugar
Rice-and-Meat-Stuffed Zucchini and Green Peppers
By DreiFromBK
Season the peppers and zucchini inside and out with salt and pepper and arrange them snugly, hollow side up, in a m...
- 6 small cubanelle peppers (1 pound)—stemmed, cored and seeded
- 3 medium zucchini (1 1/2 pounds), halved crosswise and seedy flesh scooped out with a melon baller
- Kosher salt
- Pepper
- 12 ounces ground beef chuck
- 1 medium onion, finely chopped (1 cup)
- 1 medium tomato, finely chopped (1 cup)
- 1/2 cup long grain white rice
- 1/4 cup finely chopped parsley
- 2 tablespoon extra-virgin olive oil
- 2 teaspoons fresh thyme leaves
- 2 tablespoons tomato paste
- 3/4 cup Greek yogurt
- 1/2 teaspoon finely grated garlic
- Aleppo pepper, for sprinkling
Grill-Smoked Salmon
By DreiFromBK
Our smoked salmon recipe combines the best elements of cold-smoked salmon (it’s cooked very slowly over a low fir...
- Serves 6
- Serve the salmon with lemon wedges or with our “Smoked Salmon Platter” Sauce.
- Ingredients
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 6 (6- to 8-ounce) center-cut skin-on salmon fillets
- 2 wood chunks soaked in water for 15 minutes and drained (if using charcoal)
- 2 cups wood chips (if using gas)
Spring Vegetable Risotto
By DreiFromBK
We wanted a risotto primavera with fresh yet complex flavors and vegetables that retained some bite
- Gremolata
- 2 2tablespoons 2tablespoons minced fresh parsley leaves, stems reserved
- 2 2tablespoons 2tablespoons minced fresh mint leaves, stems reserved
- 1/2 1/2teaspoon 1 finely grated zest from 1 lemon
- Risotto
- 1 1pound 1/2-inch asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
- 2 2medium 4 2 white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
- 4 4cups 4cups low-sodium chicken broth (see note)
- 3 3cups 3cups water
- 5 5tablespoons 5tablespoons unsalted butter
- Salt and ground black pepper
- 1/2 1/2cup 1/2cup frozen peas
- 2 2medium 2 garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 1 1/2cups 1/2cups Arborio rice (see note)
- 1 1cup 1cup dry white wine
- 1 1/2 1 1/2ounces 3/4 grated Parmesan cheese (about 3/4 cup), plus extra for serving
- 2 2teaspoons 1 juice from 1 lemon
Taramosalata
By DreiFromBK
Put the bread in a bowl and sprinkle with 1/4 cup water
- 6 ounces firm white bread, crusts removed and 1-inch pieces
- 4 ounces jarred tarama (carp roe)
- 1/4 cup grated onion
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup extra-virgin olive oil, plus more for serving
- 1/4 cup water, or as needed
- Toasted pita chips or bread, for serving
Classic Pot Roast
By DreiFromBK
We started our pot roast recipe by choosing well-marbled chuck-eye roast, which is full of collagen and well suit...
- 1 1 1/2- to 4-pound) to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
- Kosher salt
- 2 2 2 tablespoons unsalted butter
- 2 2 2 medium onions, halved and sliced thin (about 2 cups)
- 1 1 1 large carrot, chopped medium (about 1 cup)
- 1 1 3/4 celery rib, chopped medium (about 3/4 cup)
- 2 2 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1 1 to 2 broth, plus 1 to 2 cups for sauce (see note)
- 1/2 1/2 1/4 cup dry red wine, plus 1/4 cup for sauce
- 1 1 1 tablespoon tomato paste
- 1 1 1 bay leaf
- 1 1 1/4 sprig plus 1/4 teaspoon chopped fresh thyme leaves
- Ground black pepper
- 1 1 1 tablespoon balsamic vinegar
Peanut Butter Truffles
By DreiFromBK
We wanted to create a more elegant version of Ohio’s favorite candy, the buckeye: a classic treat made with peanu...
- 1/2 1/2cup 1/2cup (2 ounces) confectioners' sugar
- 3 3tablespoons 3tablespoons creamy or chunky peanut butter
- 1 1ounce 1ounce cream cheese, softened
- 2 2tablespoons 20 salted dry-roasted peanuts, chopped coarse, plus 20 peanut halves
- 1/4 1/4teaspoon 1/4teaspoon vanilla extract
- 4 4ounces 2/3 semisweet chocolate, chopped, or 2/3 cup semisweet chocolate chips
- 1 1tablespoon 1tablespoon vegetable oil
Ragu Bolognese
By DreiFromBK
Recipe courtesy Mario Batali
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons butter
- 1 carrot, finely, diced
- 1 medium onion, diced
- 1 rib celery, finely diced
- 1 clove garlic, sliced
- 1 pound veal, ground
- 1 pound pork, ground
- 1/4 pound pancetta or slab bacon, ground
- 1/2 tube tomato paste
- 1 cup milk
- 1 cup dry white wine
- Kosher salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
Open-Face Egg and Griddled Ham Breakfast Sandwiches
By DreiFromBK
F&W's Justin Chapple poaches a dozen eggs at once in a muffin pan in the oven, making his cute and tasty breakfast ...
- 1 dozen large eggs
- Kosher salt
- Pepper
- 6 ounces thinly sliced baked ham
- 1 cup mixed chopped herbs, such as parsley, tarragon and chives
- 1 tablespoon fresh lemon juice
- 6 slider buns, split and lightly toasted
Chocolate Ganache Bread Pudding
By DreiFromBK
Preheat the oven to 325°
- 5 ounces bittersweet chocolate, coarsely chopped
- 1 1/4 cups heavy cream
- 6 tablespoons unsalted butter
- 1/2 pound challah, crust removed, bread cut into 3/4-inch dice (6 cups)
- 1 cup milk
- 3/4 cup sugar
- 6 large egg yolks
- 3 tablespoons unsweetened Dutch-process cocoa powder
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- Port Caramel Sauce