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Recipes
Vegan Tacos
By DreiFromBK
Heat oil in large nonstick skillet over medium heat
- 1 teaspoon vegetable oil
- 1/2 onion, sliced
- 2 teaspoons chopped seeded jalapeño chile
- 1 12-ounce package soy chorizo (sometimes labeled Soyrizo), casing removed
- 1 15.4-ounce to 16-ounce can vegetarian refried black beans
- 12 corn tortillas, warm
- Diced onion
- Chopped fresh cilantro
Heirloom Tomato Salad with Anchovy Vinaigrette
By DreiFromBK
In a small skillet, combine the olive oil, anchovies, garlic and lemon zest
- 1/4 cup extra-virgin olive oil
- 4 anchovies, minced
- 1 garlic clove, minced
- 1 teaspoon finely grated lemon zest
- 1 medium shallot, thinly sliced
- 2 tablespoons red wine vinegar
- 2 large eggs
- 1 1/2 pounds assorted heirloom tomatoes—large ones sliced, small ones halved
- Fleur de sel
- Freshly ground pepper
- Flat-leaf parsley, for serving
- Marjoram leaves, for serving
Hot cross bun bread and butter pudding
By DreiFromBK
Prep time 15 mins Cook time 35 mins Total time 50 mins Author: Becca @ Amuse Your Bouche Recipe type: Dessert Yi
- 4 hot cross buns
- 2 eggs
- 150 ml milk
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbsp brown sugar
Spicy Chicken Milanese
By DreiFromBK
In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cayenne pepper
- Kosher salt
- Ground pepper
- 1 1/2 cups panko
- Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
- 1/3 cup plus 1 tablespoon olive oil
- 2 cups grape tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- Shaved Parmigiano-Reggiano cheese
Macaroni Gratin
By DreiFromBK
This deliciously moist macaroni gratin is a far cry from American macaroni and cheese
- 3 quarts whole milk
- 4 garlic cloves, lightly crushed
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Fine sea salt
- Freshly ground white pepper
- Freshly grated nutmeg
- 3/4 cup heavy cream
- 3/4 pound ridged penne pasta
- 2 trays of ice cubes
- 1 cup freshly grated imported Gruyère cheese (3 1/2 ounces)
- 2 tablespoons minced chives
Lentil Soup
By DreiFromBK
Place the olive oil into a large 6-quart Dutch oven and set over medium heat
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 teaspoons kosher salt
- 1 pound lentils, picked and rinsed
- 1 cup peeled and chopped tomatoes
- 2 quarts chicken or vegetable broth
- 1/2 teaspoon freshly ground coriander
- 1/2 teaspoon freshly ground toasted cumin
- 1/2 teaspoon freshly ground grains of paradise
Nut-Crusted Chicken Cutlets with Lemon and Thyme
By DreiFromBK
To ensure the cutlets in our Nut-Crusted Chicken Breasts recipe were juicy and flavorful, we poked the meat with a ...
- Serves 4
- This recipe is best with almonds, but works well with any type of nut. If your chicken breasts have the tenderloin attached, remove it and save it for another use.
- 4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed of excess fat (see note)
- Kosher salt
- 1 cup roughly chopped almonds (see note)
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
- 1 medium shallot, minced (about 3 tablespoons)
- 1 cup panko (Japanese-style bread crumbs)
- 2 teaspoons finely grated zest from 1 lemon, zested lemon cut into 4 wedges
- 1 teaspoon minced fresh thyme leaves
- 1/8 teaspoon cayenne pepper
- 3 large eggs
- 2 teaspoons Dijon mustard
- 1/4 teaspoon ground black pepper
- 1 cup unbleached all-purpose flour
French Butter Cookies - Sables
By DreiFromBK
1. Place egg in small saucepan, cover with 1 inch water, and bring to boil over high heat
- 1 large egg
- 10 tablespoons (1 1/4 sticks) unsalted butter , softened
- 1/3 cup plus 1 tablespoon granulated sugar (2 3/4 ounces)
- 1/4 teaspoon table salt
- 1 teaspoon vanilla extract
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1 teaspoon large egg white , lightly beaten with 1 teaspoon water
- 4 teaspoons turbinado sugar (see note)
Pear and Sour Cream Coffee Cake
By DreiFromBK
MAKE THE TOPPING In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger a...
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup pecans, coarsely chopped (optional)
- 1 cup light brown sugar
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 stick plus 6 tablespoons unsalted butter, softened
- 2 Bartlett pears—peeled, cored and cut into 1/2-inch pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, softened, plus more for greasing
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/4 cups sour cream
- 2 teaspoons pure vanilla extract
- Confectioners' sugar, for dusting (optional)
Baked Sweet Potato Chips
By DreiFromBK
Preheat the oven to 275°
- 1 small sweet potato (8 ounces), peeled and thinly sliced on a mandoline 1/8 inch thick
- 3 tablespoons extra-virgin olive oil
- Kosher salt
- Freshly ground pepper