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Recipes
Double-Pea Sauté with Ground Pork
By DreiFromBK
In a large nonstick skillet, heat the oil
- 2 tablespoons canola oil
- 1/2 pound ground pork
- 2 tablespoons finely chopped peeled fresh ginger
- 2 tablespoons finely chopped garlic
- 1/2 pound snap peas
- 1/2 pound fresh shelled or thawed frozen peas
- 2 tablespoons fresh lime juice
- 1 cup chopped basil
- Kosher salt
- Pepper
Mini Pea Pancakes with Herbed Yogurt
By DreiFromBK
In a medium bowl, mix the yogurt with the chopped parsley, tarragon and chervil and season with salt and black pepp...
- 3/4 cup plain full-fat yogurt
- 2 tablespoons finely chopped parsley, plus sprigs for garnish
- 2 tablespoons of finely chopped tarragon, plus sprigs for garnish
- 2 tablespoons of finely chopped chervil, plus sprigs for garnish
- Kosher salt
- Freshly ground black pepper
- 1 1/2 cups frozen peas (8 ounces), thawed, plus more for garnish
- 1 large egg
- 1 large egg yolk
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon finely grated lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper
- Unsalted butter, for greasing
Slow Cooker Old-Fashioned Chicken Noodle Soup
By DreiFromBK
Making chicken noodle soup with a deep, satisfying flavor requires a few tricks when using a slow cooker
- 1 1/2 pounds bone-in, skin-on chicken thighs, trimmed
- Salt and pepper
- 1 tablespoon vegetable oil
- 3 carrots, peeled and chopped medium
- 2 celery ribs, chopped medium
- 1 onion, minced
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons fresh thyme or 1/2 teaspoon dried, minced
- 1/8 teaspoon red pepper flakes
- 8 cups low-sodium chicken broth
- 2 bay leaves
- 1 (12 ounce) bone-in, skin-on split chicken breast, trimmed
- 1 1/2 ounces wide egg noodles (about 1 cup)
- 1/2 cup frozen peas
- 2 tablespoons fresh parsley, minced
Open Faced PLT
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 1/2 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest
- 6 slices whole-wheat or sourdough bread
- 6 ounces thinly sliced prosciutto
- 3 cups arugula
- 2 tomatoes, sliced
- 1 tablespoon extra-virgin olive oil
- Salt and freshly ground black pepper
Sour Cherry Cobbler
By DreiFromBK
This cherry cobbler recipe is different—fresh Morello cherries make it actually taste
- BISCUIT TOPPING:
- 2 cups unbleached all-purpose flour (10 ounces)
- 6 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 6 tablespoons unsalted butter, cold, cut into 1/2-inch cubes
- 2 tablespoons granulated sugar for sprinkling
- 1 cup buttermilk
- CHERRY FILLING:
- 4 (24-ounce) jars Morello cherries, drained (about 8 cups drained cherries), 2 cups juice reserved
- 3/4 to 1 cup granulated sugar
- 3 tablespoons cornstarch, plus one teaspoon cornstarch
- Pinch of table salt
- 1 cup dry red wine
- 1 (3-inch) cinnamon stick
- 1/4 teaspoon almond extract
Buttermilk Eggnog Pie
By DreiFromBK
TV chef Carla Hall flavors her Southern buttermilk pie with rum and lots of nutmeg, which evoke the flavors of eggn...
- crust
- 1 cup all-purpose flour
- 1 1/2 teaspoons sugar
- 1/2 teaspoon table salt
- 1 stick cold unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons ice water
- filling
- 1 1/2 cups sugar
- 1 tablespoon all-purpose flour
- 2 teaspoons freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 3 large eggs, at room temperature
- 5 tablespoons unsalted butter, melted and cooled
- 1 cup buttermilk, at room temperature
- 1 tablespoon dark rum
- 1 teaspoon pure vanilla extract
salt and pepper kugel- death by joy
By DreiFromBK
Boil, drain, and cool a pound of fine noodles
- to drain, and cool a pound of fine noodles. Stir in six egg yolks and salt & pepper to taste—be generous! Add a half-cup of the sacred schmaltz.
- raw chicken livers sauteed chicken livers
- to a couple raw chicken livers. Broil first to kasher. Or, save time by buying already-kashered livers. Sautee with an onion.
- add sauteed chicken livers fold in egg whites
- to the liver and onions. Add to the noodle mixture. Finally, fold in six egg whites (beaten).
- ready for oven finished kugel
Beef and Barley Soup for Two
By DreiFromBK
To make this soup easy and delicious, we rely on rich, meaty flavor from a well-browned fond
- Serves 2
- Since the steak crowds the saucepan in step 1, browning won’t begin until its meat juices evaporate.
- Ingredients
- 8 ounces blade steak, trimmed of gristle and cut into 1/2-inch pieces
- Salt and pepper
- 2 teaspoons vegetable oil
- 6 ounces cremini mushrooms, trimmed and sliced thin
- 2 carrots, peeled and cut into 1/2-inch pieces
- 1 small onion, chopped
- 2 tablespoons tomato paste
- 3 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 4 cups low-sodium chicken broth
- 4 teaspoons soy sauce
- 1/2 cup quick-cooking barley
- 2 tablespoons chopped fresh parsley
Easier Fried Chicken
By DreiFromBK
To season the meat and ensure it turned out juicy, we soaked chicken parts in a buttermilk brine (buttermilk heavil...
- 4 4
- Ingredients
- 1 1/4 1 1/4 1/4 cups buttermilk
- Table salt
- dash dash hot sauce
- 3 3 3 teaspoons ground black pepper
- 1 1 1 teaspoon garlic powder
- 1 1 1 teaspoon paprika
- 1/4 1/4 1/4 teaspoon cayenne pepper
- 3 1/2 3 1/2 1/2 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat (see note)
- 2 2 2 cups unbleached all-purpose flour
- 2 2 2 teaspoons baking powder
- 1 3/4 1 3/4 3/4 cups vegetable oil
Coconut Rice Salad
By DreiFromBK
In a large saucepan, combine the rice, coconut milk, sugar and 1/2 teaspoon of salt and bring to a boil
- Chopped scallions, for garnish