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Recipes
Fava Bean Pasta e Fagioli
By DreiFromBK
Bring a large saucepan of water to a boil
- 3 pounds fava bean pods, shelled
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 2 thick slices of lean, meaty bacon, cut crosswise 1/2 inch thick
- 1 large carrot, halved lengthwise and cut crosswise into 1/4-inch-thick half-moons
- 1 medium onion, cut into 1/2-inch pieces
- 1 large garlic clove, very finely chopped
- One 3-inch-long rosemary sprig
- 1 quart chicken stock or low-sodium broth
- 1 cup tubetti or other small pasta
- Salt
- Freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese, for serving
Doughnut Holes with Raspberry Jam
By DreiFromBK
In a medium bowl, dissolve the yeast in the water
- 3/4 teaspoon active dry yeast
- 1/4 cup plus 1 tablespoon warm water
- 1/2 cup all-purpose flour
- 3/4 teaspoon active dry yeast
- 2 tablespoons milk, warmed
- 1 cup plus 2 tablespoons flour
- 1 teaspoon salt
- 3 large egg yolks
- 2 tablespoons unsalted butter, melted
- 3 tablespoons sugar
- 1 pint red raspberries (12 ounces)
- 1 1/2 cups sugar, plus more for coating
- Vegetable oil, for frying
Fresh Corn Cornbread
By DreiFromBK
For cornbread that’s packed with fresh, concentrated corn flavor, we puree fresh corn kernels and cook them down ...
- 6 to 8 8
- Ingredients
- 1 1/3 1 1/3 2/3 cups (6 2/3 ounces) stone-ground cornmeal
- 1 1 1 cup (5 ounces) all-purpose flour
- 2 2 2 tablespoons sugar
- 1 1/2 1 1/2 1/2 teaspoons baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1 1/4 1 1/4 1/4 teaspoons salt
- 3 3 1/4 ears corn, kernels cut from cobs (2 1/4 cups)
- 6 6 6 tablespoons unsalted butter, cut into 6 pieces
- 1 1 1 cup buttermilk
- 2 2 1 large eggs plus 1 large yolk
Corn Dogs with Krab Relish
By DreiFromBK
Make the relish In a medium bowl, combine all of the ingredients and season with salt
- 1/2 pound imitation crab, diced
- 1 medium shallot, minced
- 1 medium-size sour dill pickle, seeded and minced
- 1/4 cup chopped celery leaves
- 1/4 cup chopped parsley
- 1/2 cup Kewpie mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon togarashi
- Kosher salt
- CORN DOGS
- 3 ears of corn, shucked
- Vegetable or canola oil, for frying
- 1/4 cup white rice flour, plus more for dredging
- 1/4 cup all-purpose flour
- 1/2 cup finely ground yellow cornmeal
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 12 beef hot dogs
- Twelve 8-inch wooden skewers
Mixed Radishes with Yogurt Butter
By DreiFromBK
In a small bowl, using a hand mixer, beat the butter with the yogurt at medium speed until well blended and fluf...
- 5 tablespoons salted cultured butter, at room temperature
- 1/4 cup plain whole-milk yogurt
- Coarse sea salt, for garnish
- 3 bunches of mixed radishes with their greens (about 2 1/4 pounds)
Roasted Cauliflower Soup with Cumin
By DreiFromBK
Preheat the oven to 375º
- 1 medium head of cauliflower (1 1/2 pounds)—halved, cored and cut into 1 1/2-inch florets
- 1 teaspoon cumin seeds
- 1 teaspoon curry powder
- 1/4 cup sunflower or grapeseed oil
- Kosher salt
- Freshly ground pepper
- 1 small onion, diced (1 cup)
- 3 tablespoons unsalted butter
- 1 bay leaf
- 4 cups water
- 1/4 cup whole milk
Grilled Lamb Shoulder Chops with Manischewitz Glaze
By DreiFromBK
Light a grill or preheat a grill pan
- Two 1 1/2-pound lamb shoulder chops, cut 1 1/2 inches thick
- Salt and freshly ground pepper
- 1 1/2 cups Manischewitz Concord wine or other Concord grape wine
- 2 tablespoons grape jelly, preferably Concord grape
- 2 tablespoons red wine vinegar
- Vegetable oil, for frying
- 1 cup mint leaves, patted dry
- 1/2 cup celery leaves
- 1 teaspoon ground coriander
- 1 teaspoon celery seeds
- 1 whole matzo cracker, crushed into small shards
- Finely grated zest of 1 lemon
Charred Eggplant Spread
By DreiFromBK
In a large bowl, whisk 1/2 cup of the olive oil with the vinegar, parsley, basil, cilantro and two-thirds of the ga...
- 3/4 cup extra-virgin olive oil
- 1/2 cup red wine vinegar
- 1 cup coarsely chopped flat-leaf parsley
- 1/2 cup coarsely chopped basil
- 1/2 cup coarsely chopped cilantro
- 6 garlic cloves, minced
- 1 large eggplant, sliced lengthwise 1/4 inch thick
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- Kosher salt
- Pepper
- Crackers, for serving
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
By DreiFromBK
We started our stir-fried shrimp recipe by trading our wok for a large, shallow nonstick skillet and marinating the...
- Serves 4
- Serve this stir-fry with steamed white rice.
- 2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
- 1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
- 1 tablespoon minced fresh ginger
- 3 tablespoons vegetable oil
- 1/2 teaspoon table salt
- 1 teaspoon soy sauce
- 3 tablespoons sugar
- 3 tablespoons white vinegar
- 1 tablespoon Asian chili-garlic sauce
- 1 tablespoon dry sherry or Shaoxing wine
- 2 teaspoons toasted sesame oil
- 1 tablespoon ketchup
- 2 teaspoons cornstarch
- 1 large shallot, sliced thin (about 1/3 cup)
- 1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed
- 1 medium red bell pepper, seeded and cut into 3/4-inch dice
Roast Turkey with Polenta Stuffing
By DreiFromBK
Spatchcocking is star chef Tyler Florence’s key to a supermoist and evenly cooked bird; stuffing creamy polenta d...
- stuffing
- 6 cups water
- 6 cups turkey or chicken stock or low-sodium broth
- 1/4 cup extra-virgin olive oil
- 2 pounds sweet Italian sausage, casings removed and meat crumbled
- 2 cups finely chopped onion (1 large onion)
- 1 cup finely diced carrot (2 medium carrots)
- 1 cup finely diced celery (3 celery ribs)
- Kosher salt
- Black pepper
- 1/2 pound mixed mushrooms, such as oyster and cremini, quartered
- 3 cups fine polenta (not instant)
- 6 thyme sprigs
- 4 sage sprigs
- 2 bay leaves
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- turkey
- 8 thyme sprigs
- 6 sage sprigs
- One 14- to 16-pound turkey, butterflied
- Extra-virgin olive oil, for brushing
- Kosher salt
- Pepper