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Recipes
Chocolate-Caramel Layer Cake
By DreiFromBK
Many chocolate-caramel cakes barely contain enough caramel flavor to merit the name
- Cake
- 1 1/2 cups (7 1/2 ounces) all-purpose flour
- 3/4 cup (2 1/4 ounces) unsweetened cocoa powder
- 1 1/2 cups (10 1/2 ounces) granulated sugar
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup water
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- Caramel Filling
- 1 1/4 cups (8 3/4 ounces) granulated sugar
- 1/4 cup light corn syrup
- 1/4 cup water
- 1 cup heavy cream
- 8 tablespoons unsalted butter, cut into 8 pieces
- 1 teaspoon vanilla extract
- 3/4 teaspoon salt
- Frosting
- 16 tablespoons unsalted butter, softened
- 3/4 cup (3 ounces) confectioners' sugar
- 1/2 cup (1 1/2 ounces) unsweetened cocoa powder
- Pinch salt
- 1/2 cup light corn syrup
- 3/4 teaspoon vanilla extract
- 6 ounces bittersweet chocolate, melted and cooled
- 1/4 —1/2 teaspoon coarse sea salt (optional)
Steak Fajitas with Charred-Tomato Hot Sauce
By DreiFromBK
Preheat the broiler and position the rack 6 inches from the heat
- 2 tablespoons canola oil
- 1 pound flank steak
- 2 teaspoons smoked paprika
- Kosher salt
- Freshly ground black pepper
- 2 poblano chiles
- 2 small onions, cut into wedges
- 2 dried guajillo or New Mexico chiles, stemmed and chopped
- 1 tomato, halved
- 2 garlic cloves
- 1 small jalapeño
- 1 tablespoon fresh lime juice
- Warm flour tortillas, cilantro sprigs, avocado wedges and lime wedges, for serving
Sausage with Garlic Lentils
By DreiFromBK
Recipe courtesy Rachael Ray, 2008
- 1/2 pound lentils
- 1 fresh bay leaf
- 1 small onion, peeled and halved
- 4 large cloves garlic, grated or minced
- 1/3 cup extra-virgin olive oil
- 8 fresh sausages, pork, chicken or lamb, hot or sweet
- 1/4 cup fresh flat-leaf parsley, a generous handful, finely chopped
- Salt and freshly ground black pepper
Sufganiyot (Israeli Jelly Donuts)
By DreiFromBK
Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine
- 2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough
- 1/4 cup granulated sugar
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/2 teaspoon fine salt
- 2 large egg yolks
- 3/4 cup warm whole milk (105°F to 115°F)
- 2 tablespoons unsalted butter (1/4 stick), at room temperature
- 6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl
- 2/3 cup smooth jam or jelly
- Powdered sugar, for dusting
No-Bake Cherry Crisp
By DreiFromBK
Most fruit crisps are baked in the oven, but versions of this sweet cherry crisp either had stodgy, sticky fillings...
- Serves 6
- There’s no need to thaw the cherries.
- Ingredients
- TOPPING
- 3/4 cup sliced almonds
- 2/3 cup (3 1/3 ounces) all-purpose flour
- 1/4 cup packed (1 3/4 ounces) light brown sugar
- 1/4 cup (1 3/4 ounces) granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- FILLING
- 1/3 cup (2 1/3 ounces) granulated sugar
- 1 tablespoon cornstarch
- 2 pounds frozen sweet cherries
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon almond extract
- 2/3 cup dried cherries
Matzo Brittle
By DreiFromBK
Making caramel from scratch for our Matzo Brittle took only a few minutes and produced a flavor and texture far sup...
- Makes about 15 pieces
- Ingredients
- 3 (6 1/2-inch) squares matzo
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 teaspoon kosher salt
- 1 cup slivered almonds, toasted
Grand-Mère Oyster Dressing
By DreiFromBK
Chef John Besh says, "This is the only dish worthy of both Thanksgiving and Christmas dinner at our house
- 2 ounces slab bacon, cut into 1/4-inch dice
- 1 stick unsalted butter
- 1 celery rib, cut into 1/4-inch dice
- 1/2 green bell pepper, cut into 1/4-inch dice
- 1/2 small onion, finely diced
- 2 large garlic cloves, minced
- 2 tablespoons sweet paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 2 large baguettes (about 1 pound), cut into 1/2-inch dice, about 12 cups
- 4 dozen shucked oysters plus 1 cup oyster liquor, oysters halved, about 2 cups
- 2 scallions, minced
- 2 tablespoons parsley, chopped
- 4 large eggs
- 1 teaspoon hot sauce
- 1 teaspoon Kosher salt
Iron Range Porketta
By DreiFromBK
Serves 8 Pork butt roast is often labeled Boston butt in the supermarket
- 3 tablespoons fennel seeds, cracked
- Salt and pepper
- 2 teaspoons granulated garlic
- 1 (5-pound) boneless pork butt roast, trimmed
- 1 fennel bulb, stalks discarded, bulb halved, cored, and chopped
- 8 crusty sandwich rolls
Ricotta-Orange Pound Cake with Prosecco Strawberries
By DreiFromBK
Preheat the oven to 350°
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 1 1/2 cups cake flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups fresh ricotta cheese
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 3 large eggs
- 2 tablespoons amaretto liqueur
- 1 teaspoon pure vanilla extract
- 1 teaspoon finely grated orange zest
- 1 pound strawberries, hulled and quartered
- 2 tablespoons Prosecco
- Confectioners’ sugar, for dusting
- Lightly sweetened whipped cream, for serving
Red Snapper with Korean Miso Vinaigrette
By DreiFromBK
The zesty dressing for these crisp snapper fillets adds funky depth and a pop of acidity
- 2 tablespoons doenjang (Korean fermented soybean paste, see Note)
- 2 tablespoons mayonnaise
- 1 1/2 tablespoons finely chopped peeled fresh ginger
- 1 tablespoon fresh lime juice
- 1/2 cup canola oil
- Kosher salt
- Pepper
- One 8-inch piece of kombu
- 1 cup loosely packed bonito flakes
- 1/2 pound parsnips, peeled and cut into 2-by-1/4 -inch matchsticks
- 1 medium onion, cut through the core into 1/4-inch-thick wedges
- Four 6-ounce skin-on red snapper fillets
- Toasted white sesame seeds, shaved radishes and cilantro leaves, for garnish