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Recipes
Mussels with White Beans and Chorizo
By DreiFromBK
In a large, deep skillet, combine the olive oil with the garlic and chorizo and cook over high heat for 1 minute
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 garlic clove, thinly sliced
- 2 ounces dried chorizo, diced
- 10 cherry tomatoes, halved
- Pinch of crushed red pepper
- Salt
- Ground black pepper
- One 15-ounce can cannellini beans, drained
- 2 pounds mussels, scrubbed and debearded
- Chopped parsley and grilled bread, for serving
Vegetarian Lentil and Mushroom Meatballs
By DreiFromBK
Hearty vegetarian “meatballs” with just the right amount of spice
- Serves: 4
- 1 cup dried brown lentils, picked over and rinsed
- 1 bay leaf
- 2 cups vegetable broth (or water)
- 8 ounces cremini mushrooms (or white mushrooms), sliced
- 1/2 cup old-fashioned oats
- 1/2 cup flat-leaf parsley leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried terragon
- 2 tablespoons olive oil
- 1 medium white onion, chopped
- 3 to 4 garlic cloves, minced
- 1/4 cup red wine
- 1 tablespoon tamari soy sauce (optional)
- 2 eggs
- sea salt and pepper to taste
Parmesan-Crusted Asparagus
By DreiFromBK
Simply roasting asparagus and topping it with shaved Parmesan gives you limp spears and rubbery cheese
- Serves 4 to 6 as a side dish
- Avoid pencil-thin asparagus for this recipe. Work quickly when tossing the asparagus with the egg whites, as the salt will rapidly begin to deflate the whites.
- Ingredients
- 2 pounds (1/2-inch-thick) asparagus, trimmed
- Salt and pepper
- 3 ounces Parmesan cheese, grated (1 1/2 cups)
- 3/4 cup panko bread crumbs
- 1 tablespoon unsalted butter, melted and cooled
- Pinch cayenne
- 2 large egg whites
- 1 teaspoon honey
Vanilla-Scented Beignets
By DreiFromBK
In a saucepan, combine the butter, water, salt and 1 1/2 teaspoons of the granulated sugar; bring to a boil
- 1 stick plus 1 tablespoon unsalted butter
- 1 cup water
- Pinch of salt
- 1 1/2 cups plus 1 1/2 teaspoons granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon pure vanilla extract
- 5 large eggs, at room temperature
- 1 1/2 quarts vegetable oil, for frying
- Confectioners' sugar, for dusting
Salted Caramel Oreo Icebox Cake
By DreiFromBK
It’s that time of year when the weather starts to turn chilly
- 1 - 8 ounce package cream cheese, softened
- 1/2 cup caramel ice cream topping
- 1/2 teaspoon coarse ground sea salt
- 32 Oreo cookies
- 6 ounces strong brewed coffee, cooled
- 4 cups Cool Whip, divided
- caramel and chocolate syrups
- sea salt
Egg Tortilla with Cumin Sour Cream
By DreiFromBK
In a small bowl, mix the sour cream with the cumin and season with salt
- 2 tablespoons sour cream
- Pinch of ground cumin
- Kosher salt
- 1 teaspoon extra-virgin olive oil
- 2 large eggs, beaten
- 1 corn tortilla
- 3 tablespoons freshly grated Parmigiano-Reggiano cheese
- Chopped chives and chopped pitted green olives, for garnish
Spaghetti with Smoky Eggplant Sauce
By DreiFromBK
In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas and scallions
- 2 cups baba ghanoush (16 ounces)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- One 15-ounce can chickpeas, rinsed and drained
- 3 scallions, thinly sliced
- 1 pound spaghetti
- Kosher salt
- Pepper
- Salted toasted sunflower seeds, for garnish
Chicken Florentine
By DreiFromBK
To avoid a watery Chicken Florentine, we drained excess liquid from the cooked spinach by pressing the leaves with ...
- Serves 4 to 6
- We like tender, quick-cooking bagged baby spinach here; if using curly-leaf spinach, chop it before cooking.
- Ingredients
- 2 tablespoons vegetable oil
- 2 (6-ounce) bags baby spinach
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- Salt and pepper
- 2 garlic cloves, minced
- 1 minced shallot
- 1 1/4 cups low-sodium chicken broth
- 1 1/4 cups water
- 1 cup heavy cream
- 6 tablespoons grated Parmesan cheese
- 1 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice from 1 lemon
Marbled Blueberry Bundt Cake
By DreiFromBK
Switching from flavor-packed wild Maine blueberries to oversized, bland cultivated blueberries wreaks havoc in a ca...
- CAKE
- 3 cups (15 ounces) all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup buttermilk
- 2 teaspoons grated lemon zest plus 3 tablespoons juice
- 2 teaspoons vanilla extract
- 3 large eggs plus 1 large yolk, room temperature
- 18 tablespoons (2 1/4 sticks) unsalted butter, softened
- 2 cups (14 ounces) sugar
- FILLING
- 3/4 cup (5 1/4 ounces) sugar
- 3 tablespoons low- or no-sugar-needed fruit pectin
- Pinch salt
- 10 ounces (2 cups) fresh or thawed frozen blueberries
- 1 teaspoon grated lemon zest plus 1 tablespoons juice
3-2-1 Hidden Ice Cream Strawberry Shortcakes
By DreiFromBK
In a medium bowl, toss the strawberries with the sugar
- 1 quart strawberries, hulled and quartered
- 1/2 cup sugar
- 1 pint vanilla ice cream
- 3 cups self-rising flour
- 2 sticks cold unsalted butter, cubed
- 1 cup heavy cream
- 1 tablespoon honey