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Recipes
Duck Confit and White Bean Stew
By DreiFromBK
In a large pot, combine the chicken broth and beans with 4 cups of water and bring to a boil
- 2 quarts low-sodium chicken broth
- 2 cups dried cannellini beans (3/4 pound), soaked overnight and drained
- 2 tablespoon extra-virgin olive oil
- Four 6-ounce whole confit duck legs
- 6 large shallots, thinly sliced
- 4 purple or orange carrots, sliced 1/4 inch thick
- 2 garlic cloves, crushed
- 2 thyme sprigs, plus leaves for serving
- 1 teaspoon herbes de Provence
- 1 small head of radicchio, leaves torn into bite-size pieces
Salted-Caramel Cream Puffs with Warm Chocolate Sauce
By DreiFromBK
MAKE THE CARAMEL CUSTARD In a medium bowl, whisk the egg with the egg yolks, cornstarch and 1/2 cup of the milk unt...
- 1 large egg
- 2 large egg yolks
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 1/2 cups sugar
- 2 tablespoons salted butter
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon flaky sea salt
- 3/4 cup water
- 6 tablespoons unsalted butter, cubed, at room temperature
- 2 teaspoons sugar
- 1/2 teaspoon kosher salt
- 3/4 cup all-purpose flour
- 3 large eggs, at room temperature
- 1/2 cup half-and-half
- 2 tablespoons unsweetened Dutch-processed cocoa powder
- 2 tablespoons light corn syrup
- 2 tablespoons sugar
- 1/2 tablespoon salted butter, at room temperature
- 4 ounces bittersweet chocolate, finely chopped
- Sliced almonds, for garnish (optional)
- Confectioners’ sugar, for garnish (optional)
- Flaky sea salt, for garnish (optional)
Mini Butterfinger Cheesecakes | Bakers Royale
By DreiFromBK
To make this recipe as mini cheesecakes I used this pan by Chicago Metallic
- Ingredients:
- Makes 10 two inch cheesecakes or one 8 inch cheesecake.
- Crust:
- 9 oz mini size butterfingers (about 24 mini size Butterfingers)
- 3 oz pretzels
- Cheesecake:
- 1/4 cup water
- 1 tablespoon powdered gelatin
- 1 1/2 cups heavy cream
- 8 oz cream cheese, softened
- 1/4 cup creamy peanut butter
- 1/3 cup sugar
- Pinch of salt
- 1/2 cup Buttercup and Pretzel mixture
- Chocolate Pouring Glaze:
- 2/3 cups dark chocolate
- 2 tablespoons heavy cream
- 4 tablespoons powdered sugar, sifted
- 4-5 tablespoons water, warm
- Peanut Butter Cream Cheese Frosting:
- 1/4 cup cream cheese, softened
- 2 tablespoons peanut butter
- 5 tablespoons powdered sugar
- 2-3 tablespoons whole milk
Deep-Dish Apple Pie
By DreiFromBK
Precooking the apples allowed us to cram twice as many apples in our deep-dish apple pie recipe than in our standar...
- 9-inch 8 to 10 serving 8 to 10
- Ingredients
- All-Butter Pie Pastry
- 2 1/2 2 1/2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus additional flour for work surface
- 1 1 1 teaspoon table salt
- 1 1 1 tablespoon sugar
- 16 16 1/2-inch 10 unsalted butter (2 sticks), cold, cut into 1/2-inch cubes and frozen for 10 minutes
- 3 3 3 tablespoons sour cream
- 1/3 1/3 1/3 cup ice water, or more if needed
- Apple Filling
- 1/2 1/2 1/2 1 granulated sugar (3 1/2 ounces), plus 1 teaspoon
- 1/4 1/4 3/4 cup packed light brown sugar (1 3/4 ounces)
- 1/4 1/4 1/4 teaspoon table salt
- 1 1 1 tablespoon lemon juice
- 1/2 1/2 1/2 teaspoon grated lemon zest
- 1/8 1/8 1/8 teaspoon ground cinnamon
- 2 1/2 2 1/2 5 1/4-inch-thick tart apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
- 2 1/2 2 1/2 5 1/4-inch-thick sweet apples (firm), about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
- 1 1 1 egg white, beaten lightly
Glazed Agrodolce Ribs
By DreiFromBK
Preheat the oven to 325°
- Two 4-pound racks of pork spareribs, membranes removed
- 1 1/2 tablespoons fennel seeds, crushed
- 1 1/2 tablespoons finely chopped thyme
- 2 teaspoons crushed red pepper
- 2 teaspoons finely chopped rosemary
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, coarsely grated
- 3 garlic cloves, finely grated
- 1 cup balsamic vinegar
- 1/4 cup white distilled vinegar
- 1 cup ketchup
- 3/4 cup packed light brown sugar
Granola-Chocolate Bark
By DreiFromBK
Line a baking sheet with parchment paper
- 1 pound dark chocolate, finely chopped
- 3/4 cup golden raisins
- 2/3 cup dried cranberries
- 1 cup shelled pistachios
- 1 1/4 cups granola (5 ounces)
Sausage Lovers' Grilled Pizza
By DreiFromBK
Light a grill. In a colander set over a medium bowl, toss the squash with the 1/2 teaspoon of salt; let stand for 1...
- 1 pound summer squash (about 2), grated on the large holes of a box grater
- 1/2 teaspoon kosher salt, plus more for seasoning
- 2 tablespoons extra-virgin olive oil, plus more for brushing
- One 14-ounce can diced tomatoes, drained
- Pinch of sugar
- One 1-pound ball of pizza dough, thawed if frozen
- One 8-ounce ball fresh mozzarella, thinly sliced
- 2 cooked sausages from Mixed Grill, thinly sliced
- 4 peperoncini, stemmed and thinly sliced
- Basil leaves, for garnish
Lemon & Herb Tilapia
By DreiFromBK
Rinse and pat dry the tilapia fillets
- Two 4-ounce tilapia fillets
- Kosher or sea salt, to taste
- Fresh cracked black pepper, to taste
- 2 tablespoons extra-virgin olive oil, divided
- 2 cloves garlic, minced
- 1/2 cup white wine
- Zest of 1 medium lemon
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon fresh thyme leaves
- 1/4 cup chopped Italian parsley
Bean-Kale Burgers with Sweet Potato Wedges
By DreiFromBK
Directions Place a baking sheet on the bottom rack of the oven and preheat to 425 degrees F
- 1 cup frozen kale, thawed and squeezed dry
- One 15-ounce can no-salt-added pinto beans, drained and rinsed
- 1/3 cup finely diced pepper Jack cheese
- 1/4 cup dry roasted unsalted peanuts, finely chopped
- 5 tablespoons stone-ground cornmeal
- Kosher salt and freshly ground black pepper
- 1 large egg white
- 2 large sweet potatoes, cut into 1/2-inch-thick wedges (about 1 1/4 pounds)
- 2 1/2 tablespoons vegetable oil
- 1 1/2 teaspoons curry powder
- 2 tablespoons lowfat mayonnaise
- 4 whole wheat English muffins, split and toasted
- Lettuce leaves, for serving, optional
- Tomato slices, for serving, optional
- Sliced red onions, for serving, optional
- 1 cup lowfat yogurt, for serving
- 2 ripe peaches, pitted and cut into wedges, for serving
Billionaire's Shortbread
By DreiFromBK
MAKE THE SHORTBREAD Preheat the oven to 350° and line an 8-inch square baking pan with aluminum foil, allowing 2 i...
- 1 stick cold unsalted butter, cubed
- 3/4 cup all-purpose flour
- 1/3 cup sugar
- 1/4 cup fine cornmeal
- 1/2 teaspoon kosher salt
- CARAMEL
- 1 stick unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon kosher salt
- 1 cup sugar
- 2 tablespoons water
- GANACHE
- 9 ounces 70 percent dark chocolate
- 3/4 cup heavy cream
- Flaky sea salt, for garnish
- Mini marshmallows, toasted nuts, thinly sliced candied orange peel, thinly sliced candied ginger and/or crushed pretzels, for toppings