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Recipes
Involtini of Beef
By DreiFromBK
Recipe courtesy Giada De Laurentiis
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 1 1/2 cups finely chopped peeled carrots (about 3)
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1/3 cup freshly grated Parmesan
- Salt and freshly ground black pepper
- 8 (3 to 4-ounces each) beef scaloppini (from London Broil or Top Sirloin)
- All-purpose flour, for dredging
- 1/2 cup dry white wine
- 1 bay leaf
- 1 (14 1/2-ounce) can diced tomatoes
- 1/4 cup frozen peas
- 1-ounce thinly sliced prosciutto, coarsely chopped
Spaghetti alla Carbonara: Spaghetti as the Coalman's Wife Makes It
By DreiFromBK
Recipe copyright 2000, Mario Batali
- 8 ounces guanciale, may substitute pancetta or good bacon
- 1 pound dry spaghetti
- 1 cup grated Parmigiano-Reggiano
- 4 eggs, separated
- Freshly ground black pepper
Roasted Squash and Mixed Sprouts Bowl
By DreiFromBK
This outstanding, good-for-you vegetarian salad from L
- 2 medium Delicata squash (1 1/4 pounds each)—halved lengthwise, seeds removed and reserved, and squash cut into 2 1/2-inch triangles
- 1/4 cup plus 2 1/2 tablespoons extra-virgin olive oil
- 2 teaspoons Aleppo pepper
- Kosher salt
- Black pepper
- 1 teaspoon coriander seeds
- 2 cups lightly packed cilantro leaves
- 1 cup lightly packed parsley leaves
- 1 garlic clove, minced
- 1 teaspoon minced serrano chile
- 1 1/2 teaspoons finely grated lime zest
- 1/4 cup ice water, plus 2 large ice cubes
- 2 cups mixed sprouts, such as alfalfa, mung bean and lentil
- 1/2 cup pomegranate seeds
- 1 cup lebneh
- Maldon salt, for sprinkling
Garlicky Roasted Shrimp with Parsley and Anise
By DreiFromBK
To keep our roasted shrimp plump and moist, we brined them briefly
- Serves 4 to 6
- Don’t be tempted to use smaller shrimp with this cooking technique; they will be overseasoned and prone to overcook.
- Ingredients
- 1/4 cup salt
- 2 pounds shell-on jumbo shrimp (16 to 20 per pound)
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 6 garlic cloves, minced
- 1 teaspoon anise seeds
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh parsley
- Lemon wedges
Wedge Salad with Sunflower Tahini and Ranch Dressing
By DreiFromBK
Chef Courtney McBroom makes her delicious iceberg wedge salad with two dressings: a spicy ranch and a sunflower see...
- dressing
- 1/2 cup Japanese Kewpie mayonnaise
- 1/3 cup buttermilk
- 1/3 cup sour cream
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons finely chopped dill
- 1 1/2 teaspoons finely chopped thyme
- 1 1/2 teaspoons finely chopped marjoram
- 1 1/2 tablespoons minced shallot
- 1 tablespoon rice wine vinegar
- 1 teaspoon Asian fish sauce
- Kosher salt
- Pepper
- sunflower tahini
- 1/2 cup salted roasted sunflower seeds
- 2 tablespoons fresh lemon juice
- 2 tablespoons grapeseed oil
- Kosher salt
- salad
- 1 large head of iceberg lettuce, quartered through the core and cut crosswise into 2-inch wedges
- 1/2 English cucumber, thinly sliced
- 3 1/2 ounces enoki mushrooms, trimmed
- Salted roasted sunflower seeds and chile oil, for garnish
Cheese Noodles
By DreiFromBK
Recipe courtesy Paula Deen
- 1 cup cottage cheese
- 1 cup sour cream
- 1/2 grated onion
- 1 teaspoon Worcestershire sauce
- 1/2 to 3/4 teaspoon garlic salt
- 1 (6-ounce) package very fine egg noodles, cooked
- 1 cup grated Parmesan
Grilled Ham, Goat Cheese & Fig
By DreiFromBK
Can’t get your hands on fresh figs? Substitute dried ones in their place (just don’t forget the goat cheese!)
- 8 slices Italian bread
- 1/4 cup butter or margarine, softened
- 1/4 cup liquid honey
- 12 oz thinly sliced ham or turkey
- 1 cup baby spinach leaves
- 11/2 cups chopped figs
- 4 oz crumbled goat cheese
- Panini grill or large skillet
- Preheat panini grill to medium, if using
Spelt Rigatoni with Chicken Livers, Leeks and Sage
By DreiFromBK
In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes
- 1 pound spelt rigatoni
- 3 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 3 scallions, thinly sliced
- 2 leeks, white and light green parts only, thinly sliced
- 1 large shallot, thinly sliced
- Fine sea salt
- Pepper
- 2 tablespoons chopped sage
- 1 pound chicken livers—trimmed, patted dry and cut into 1/2-inch pieces
- 1/4 cup dry white wine
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Lemon wedges, for serving
Braised Red Potatoes with Lemon and Chives
By DreiFromBK
For a simple, one-pot potato side dish that featured the benefits of both boiling and roasting, we had to get creat...
- Serves 4 to 6
- Use small red potatoes measuring about 1 1/2 inches in diameter.
- Ingredients
- 1 1/2 pounds small red potatoes, unpeeled, halved
- 2 cups water
- 3 tablespoons unsalted butter
- 3 garlic cloves, peeled
- 3 sprigs fresh thyme
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh chives
Beef Rib Eye and Vegetable Stew
By DreiFromBK
Heat a large skillet
- 2 tablespoons vegetable oil
- 2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks
- Salt and freshly ground pepper
- 1 tablespoon unsalted butter
- 2 carrots, cut into 1/4-inch dice
- 2 garlic cloves, very coarsely chopped
- 1 large Yukon Gold potato, cut into 1/4-inch dice
- 1 large onion, cut into 1/4-inch dice
- 1/4 cup all-purpose flour
- 1 cup dry red wine
- 2 cups beef stock or canned low-sodium broth
- 4 thyme sprigs, plus thyme leaves for garnish
- 1 bay leaf
- 1 cup frozen peas