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Recipes
Herb-Crusted Salmon
By DreiFromBK
A dusty, flavorless sprinkling of bread crumbs often serves as the crust of herb-crusted salmon
- Serves 4
- For the fillets to cook at the same rate, they must be the same size and shape. To ensure uniformity, we prefer to purchase a 1 1/2- to 2-pound center-cut salmon fillet and cut it into four pieces. Dill or basil can be substituted for tarragon.
- Salt and pepper
- 4 (6- to 8-ounce) skin-on salmon fillets
- 2 tablespoons unsalted butter
- 1/2 cup panko bread crumbs
- 2 tablespoons beaten egg
- 2 teaspoons minced fresh thyme
- 1/4 cup chopped fresh tarragon
- 1 tablespoon whole-grain mustard
- 1 1/2 teaspoons mayonnaise
- Lemon wedges
Roast Sea Bass with Chickpea Puree and Parsley Sauce
By DreiFromBK
Preheat the oven to 400° and line a rimmed baking sheet with parchment paper
- 1 cup extra-virgin olive oil
- 1 1/2 teaspoons finely grated lemon zest
- 1/2 teaspoon hot paprika
- Four 6-ounce, skinless sea bass fillets (1/2 to 3/4 inch thick)
- Salt
- Pepper
- 4 fresh bay leaves
- 4 small rosemary sprigs, plus 1/2 teaspoon minced rosemary
- 2 cups lightly packed parsley leaves
- 2 tablespoons fresh lemon juice
- Two 15-ounce cans chickpeas, rinsed and drained
- 1/2 small garlic clove
Stewed White Beans with Green Chile and Herbs
By DreiFromBK
In a large saucepan, cover the beans with 2 inches of water and bring to a simmer
- 1 pound dried cannellini beans, soaked overnight and drained
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium onion, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, finely chopped
- 3 bay leaves
- 1 large poblano chile, seeded and finely chopped
- Kosher salt
- Pepper
- 1/2 cup dry vermouth or dry white wine
- 1/3 cup chopped mixed herbs, such as dill, tarragon and mint, for garnish
Peanut Butter Oreo Banana Bread
By DreiFromBK
Peanut Butter and Oreos are a natural pairing! They’re the perfect complimentary flavors to banana, which makes t
- 1 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup peanut butter
- 2 overripe bananas
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 2 cups sifted all-purpose flour
- 15 Oreos, crushed (I use a food processor)
- 6 Oreos, crumbled for topping (I just did this with my hands)
Beets and Berries
By DreiFromBK
Preheat the oven to 425°
- 10 small beets (1 pound)
- 7 tablepoons extra-virgin olive oil
- Kosher salt
- Pepper
- 1 teaspoon red wine vinegar
- 1 cup quinoa, rinsed and drained
- 1/2 teaspoon finely grated lemon zest plus 3 tablepoons fresh lemon juice
- 1 cup blackberries or raspberries
- 1 Hass avocado, peeled
- Chopped toasted pistachios
Beef-and-Vegetable Potpie with Cheddar Biscuits
By DreiFromBK
"I have a hard time getting excited by beef," Kristin Kimball confesses
- 2 sticks unsalted butter, chilled and cubed
- 1/4 cup canola oil
- 1 large Spanish onion, coarsely chopped
- 1 1/2 pounds carrots, peeled and cut into 1/2-inch pieces
- 1 1/2 pounds parsnips, peeled and cut into 1/2-inch pieces
- Salt and freshly ground pepper
- 3 pounds ground beef
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 4 1/4 cups self-rising flour
- 5 1/3 cups milk
- 2 cups chicken stock or low-sodium broth
- One 10-ounce package frozen peas
- 6 ounces sharp cheddar cheese, shredded (1 1/2 cups)
Cinnamon Swirl Bread
By DreiFromBK
This American classic frequently disappoints due to either precious little cinnamon flavor or, just as bad, a glopp...
- 2 2 loaves
- To to to proper dough consistency, make sure to weigh your ingredients. The dough will appear very wet and sticky until the final few minutes of kneading; do not be tempted to add supplemental flour.
- Ingredients
- Dough
- 8 8 8 tablespoons unsalted butter
- 3 3/4 3 3/4 2/3 cups (20 2/3 ounces) bread flour, plus extra for work surface
- 3/4 3/4 3/4 cup (2 3/4 ounces) nonfat dry milk powder
- 1/3 1/3 1/3 cup (2 1/3 ounces) granulated sugar
- 1 1 1 tablespoon instant or rapid-rise yeast
- 1 1/2 1 1/2 1/2 cups warm water (110 degrees)
- 1 1 1 large egg, lightly beaten
- 1 1/2 1 1/2 1/2 teaspoons salt
- 1 1/2 1 1/2 1/2 cups (7 1/2 ounces) golden raisins
- Filling
- 1 1 1 cup (4 ounces) confectioners' sugar
- 3 3 3 tablespoons cinnamon
- 1 1 1 teaspoon vanilla extract
- 1/2 1/2 1/2 teaspoon salt
- Egg Wash
- 1 1 1 large egg, lightly beaten with pinch of salt
Stewed Sweet Sausages in Fennel-Tomato Sauce
By DreiFromBK
In a large enameled cast-iron casserole, heat the olive oil
- 1/4 cup extra-virgin olive oil
- 12 sweet Italian sausages (4 1/2 pounds)
- 3 fennel bulbs—trimmed, each bulb cut into 8 wedges, fronds chopped
- 1 medium onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon fennel seeds, crushed
- Kosher salt
- One 28-ounce can San Marzano whole tomatoes, crushed with your hands, juices reserved
- 1 cup dry white wine
- 3 pequin chiles (see Note) or 2 chiles de árbol
- Creamy polenta, for serving
Grilled Tomato Salad with Mozzarella and Unagi Sauce
By DreiFromBK
In a small saucepan, combine the soy sauce with the mirin, sugar and soju; bring to a boil
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sugar
- 2 tablespoons soju or sake
- 1/3 cup mayonnaise
- 1 tablespoon fresh lime juice
- Salt
- 2 green (unripe) tomatoes, sliced 1/4 inch thick
- 1 tablespoon canola oil, plus more for brushing
- 2 cups yellow grape tomatoes, 1 cup halved
- 1 pound fresh mozzarella cheese, sliced and torn into bite-size pieces
- 3 tablespoons thinly sliced basil
- 3 tablespoons chopped mint
Lemony Layered Cheesecake
By DreiFromBK
Line a 9-by-5-inch loaf pan with plastic wrap, allowing 4 inches of overhang
- 1 1/2 cups mascarpone cheese
- 1 cup heavy cream
- 1 cup prepared lemon curd
- Kosher salt
- 20 About 20 whole graham crackers
- Blueberries, for serving