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Recipes
Sunchoke-Kale Hash with Farro
By DreiFromBK
In a medium saucepan, cover the farro with 2 inches of water
- 3/4 cup farro
- 2 1/2 pounds large sunchokes, peeled and cut into 2-inch pieces
- Salt
- 1 pound Tuscan kale, tough stems discarded
- 3 tablespoons extra-virgin olive oil blended with 3 tablespoons of vegetable oil
- 1 small red onion, sliced 1/4 inch thick
- 1 tablespoon unsalted butter
- 1/2 pound oyster mushrooms, halved if large
- Freshly ground pepper
Rich and Creamy Butterscotch Pudding
By DreiFromBK
Butterscotch pudding is traditionally made with butter and a little Scotch (the alcohol burns off during cooking)
- 3 1/2 cups plus 1 1/2 tablespoons heavy cream
- 2 teaspoons Scotch
- 1 1/2 teaspoons dark brown sugar
- 1 teaspoon water
- 1/2 teaspoon salt
- 5 large egg yolks
- 1/2 vanilla bean, seeds scraped
- 1 cup butterscotch chips (6 ounces)
- Whipped cream and store-bought caramel sauce, for serving (see Note)
Corn Bread for Khrushchev
By DreiFromBK
Preheat the oven to 400° and butter a 9-inch square baking pan
- 1 stick unsalted butter, melted and cooled slightly, plus more for the pan
- 2 large eggs, lightly beaten
- 2 cups milk
- 1/2 cup sour cream
- 2 cups fine yellow cornmeal, preferably stone-ground
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon baking soda
- 3/4 pound feta cheese, crumbled
- Thinly sliced jarred roasted red peppers, for serving (optional)
Stuffed Kishka: (Kosher Stuffed Derma)
By DreiFromBK
This dish is really DELICIOUS, even though my recipe for Stuffed Capon Skin is easier, and I think even better
- 108 inches clean beef casings (buy at a Kosher butcher if you can find one or at a gourmet store)
- 2 cups flour
- 1 cup matzo meal
- 1 1/2 teaspoons salt
- 1 tablespoon salt (for boiling)
- 1/4 teaspoon pepper
- 1 teaspoon pepper (for boiling)
- 1 cup meltedschmaltz (chicken fat) or 1 cup chopped suet
- 1 cup chopped suet
- 1/2 cup grated carrot
- 1 small onion, grated
- 1 teaspoon poultry seasoning
Brussels Sprout Salad with Warm Bacon Vinaigrette
By DreiFromBK
Our Brussels sprout salad is dressed in a warm bacon vinaigrette that gently tenderizes the sprouts while letting t...
- 1/4 1/4cup 1/4cup red wine vinegar
- 1 1tablespoon 1tablespoon whole-grain mustard
- 1 1teaspoon 1teaspoon sugar
- Salt and pepper
- 1 1 1 shallot, halved through root end and sliced thin crosswise
- 4 4slices 1/2-inch bacon, cut into 1/2-inch pieces
- 1 1/2 1 1/2pounds 1/2pounds Brussels sprouts, trimmed, halved, and sliced thin
- 1 1/2 1 1/2cups 1/2cups finely shredded radicchio, long strands cut into bite-size lengths
- 2 2ounces 2ounces Parmesan, shaved into thin strips using vegetable peeler
- 1/4 1/4cup 1/4cup sliced almonds
Ombré Potato and Root Vegetable Gratin
By DreiFromBK
TV chef Carla Hall layers red beets, sweet potatoes, Yukon Golds and turnips for her fantastic vegetarian gratin, w...
- Unsalted butter, for greasing
- 2 cups heavy cream
- 3 garlic cloves, minced
- 1 small shallot, minced
- 1/2 teaspoon freshly grated nutmeg
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon pepper
- 1 3/4 cups freshly grated Parmigiano-Reggiano cheese (5 ounces)
- 1 pound red beets, peeled and sliced on a mandoline 1/16 inch thick
- 1 pound sweet potatoes or garnet yams, peeled and sliced on a mandoline 1/16 inch thick
- 1 pound Yukon Gold potatoes, peeled and sliced on a mandoline 1/16 inch thick
- 1 pound turnips, peeled and sliced on a mandoline 1/16 inch thick
Whole-Wheat Spaghetti with Italian Sausage and Fennel
By DreiFromBK
1. Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in small bowl; set aside
- 1/4 cup extra-virgin olive oil
- 6 medium garlic cloves, minced and pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- Table salt
- 8 ounces sweet Italian sausage, removed from casing
- 1 medium fennel bulb, halved, cored, and sliced thin
- 1/2 cup pine nuts, toasted and coarsely chopped
- 1/2 cup coarsely chopped fresh basil leaves (see note)
- 2 tablespoons juice from 1 lemon
- 1 pound whole-wheat spaghetti (see photo below)
- 1 ounce grated Pecorino Romano cheese (about 1/2 cup)
Corn on the Cob with Parsley Butter and Parmesan
By DreiFromBK
Bring a pot of water to a boil
- 1 stick unsalted butter, softened
- 1 cup lightly packed parsley leaves
- 1 garlic clove, chopped
- Kosher salt
- 4 to 6 ears of corn, in the husk
- Maldon salt
- Grated Parmigiano-Reggiano cheese, for sprinkling
- Lemon wedges, for serving
Horseradish-Crusted Beef Tenderloin
By DreiFromBK
A crisp horseradish crust contrasts nicely with the mild flavor of beef tenderloin, but most horseradish-crusted re...
- Serves 6
- 1 beef tenderloin center-cut Châteaubriand (about 2 pounds), trimmed of fat and silver skin
- Kosher salt (see note)
- 3 tablespoons panko bread crumbs
- 1 cup plus 2 teaspoons vegetable oil
- 1 1/4 teaspoons ground black pepper
- 1 small shallot, minced (about 1 1/2 tablespoons)
- 2 medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
- 1/4 cup well-drained prepared horseradish (see note)
- 2 tablespoons minced fresh parsley leaves
- 1/2 teaspoon minced fresh thyme leaves
- 1 small russet potato (about 6 ounces), peeled and grated on large holes of box grater
- 1 1/2 teaspoons mayonnaise
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon powdered gelatin (see note)
Accordion Potatoes
By DreiFromBK
Preheat the oven to 375°
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 tablespoon pimentón de la Vera or other smoked paprika
- 1 pound new fingerling potatoes
- Kosher salt
- Fresh black pepper
- 1 bunch small fresh or dried bay leaves