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Recipes
Linguine with Clams and Fennel
By DreiFromBK
Cooking clams with sautéed fennel and leeks infuses them with flavor
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 leeks, white and light green parts only, thinly sliced crosswise (3 cups)
- 3/4 pound linguine
- 1/2 medium fennel bulb, cored and thinly sliced (1/2 cup)
- 2 garlic cloves, minced
- 4 pounds Manila clams, scrubbed
- 1 cup dry white wine
- 1 cup fish stock or low-sodium chicken broth
- 4 teaspoons neonata (see Note), sambal oelek or other chunky chile paste
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- Kosher salt
- Pepper
- Torn basil leaves, for garnish
Tiramisu
By DreiFromBK
Brandy and even whiskey can stand in for the dark rum
- 2 1/2 cups strong black coffee , room temperature
- 1 1/2 tablespoons instant espresso powder
- 9 tablespoons dark rum
- 6 large egg yolks
- 2/3 cup sugar
- 1/4 teaspoon table salt
- 1 1/2 pounds mascarpone cheese
- 3/4 cup heavy cream (cold)
- 14 ounces ladyfingers (42 to 60, depending on size)
- 3 1/2 tablespoons cocoa , preferably Dutch-processed
- 1/4 cup semisweet or bittersweet chocolate , grated (optional)
- Instructions
Herb-Crusted Beef Tenderloin
By DreiFromBK
Why this recipe works: We wanted a recipe that gave mild beef tenderloin a flavor boost by wrapping it in a thick ...
- 1 whole beef tenderloin (5 to 6 pounds), trimmed and patted dry
- Kosher salt and cracked black pepper
- 2 teaspoons sugar
- 2 slices hearty white sandwich bread, torn into pieces
- 1/2 cup chopped fresh parsley leaves
- 2 teaspoons chopped fresh thyme leaves, plus 2 tablespoons
- 1 1/4 cups Grated Parmesan cheese
- 6 tablespoons olive oil
- 4 garlic cloves, minced
Creamy Cucumber and Grilled Potato Salad
By DreiFromBK
In a large saucepan, cover the potatoes with water and bring to a boil
- 2 pounds small to medium Red Bliss potatoes (about 12)
- Kosher salt
- 1/3 cup crème fraîche or mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon light corn syrup or 2 teaspoons sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon celery seeds
- 1 small garlic clove, minced
- 1/4 cup canola oil, plus more for brushing
- Pinch of crushed red pepper
- 1 teaspoon finely chopped fresh oregano
- 1/2 cup chopped parsley plus 1 teaspoon minced parsley
- Freshly ground pepper
- 1 English cucumber, thinly sliced
- 1/3 cup thinly sliced red onion
Lamb Tagine with Prunes, Apricots, and Vegetables
By DreiFromBK
Recipe courtesy Faye Levy
- 2 pounds (1-inch thick) lamb shoulder chops
- 1/2 tablespoon vegetable oil, plus 1/2 tablespoon
- 1 large onion, chopped
- 1 1/2 cups water
- Pinch saffron threads, crumbled
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 large carrots, cut into 1/4-inch thick rounds
- 1 small sweet potato, peeled and cut into 3/4-inch pieces
- 3/4 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 2/3 cup pitted prunes
- 1/2 cup dried apricots
- 1 medium yellow squash, cut into 3/4-inch pieces
- 2 teaspoons honey, optional
- Freshly grated nutmeg
Farro with Spanish Chorizo, Feta and Dill
By DreiFromBK
In a medium saucepan, cover the farro with water and bring to a boil
- 2 cups farro (12 ounces)
- Kosher salt
- 2 teaspoons extra-virgin olive oil
- 8 ounces dry Spanish chorizo, very thinly sliced
- 2 medium shallots, minced
- 1/2 cup minced celery
- 1 cup chicken stock
- 2 tablespoons unsalted butter
- 1/2 cup chopped parsley
- 4 ounces feta cheese, crumbled ( 1/2 cup)
- 1/4 cup chopped dill
Chipotle Chicken Tacos
By DreiFromBK
Preheat the oven to 350°
- 8 chicken thighs (3 pounds)
- 2 tablespoons vegetable oil, plus more for brushing
- Salt
- Pepper
- 1/2 medium white onion, minced, plus more for serving
- 2 jalapeños—stemmed, seeded and minced
- 2 tablespoons minced chipotle chiles plus 3 tablespoons adobo sauce from the can or jar
- 4 plum tomatoes, finely chopped
- Warm corn tortillas, cilantro leaves, sour cream and lime wedges, for serving
Tomato-Feta Salad with Lime and Mint
By DreiFromBK
In a large bowl, toss the tomatoes with the onion, olive oil, lime zest, lime juice and garlic
- 3 large heirloom tomatoes (2 1/4 pounds), each cut into 1-inch wedges
- 1 small red onion, halved and thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/2 tablespoon finely grated lime zest plus 3 tablespoons fresh lime juice
- 1 small garlic clove, minced
- 4 ounces feta cheese, crumbled
- 1/2 cup lightly packed mint leaves
- Salt
- Pepper
Mojo Pork Cubanos
By DreiFromBK
Heat a large cast-iron griddle or panini press
- 6 ounces thinly sliced boiled ham
- Softened butter, for brushing
- Six 6-inch-long soft baguettes or heros, split lengthwise
- Yellow mustard, for brushing
- 3/4 pound thinly sliced Mojo-Marinated Pork Shoulder, or store-bought roast pork
- 1/2 pound thinly sliced Swiss cheese
- 3 half-sour dill pickles, thinly sliced lengthwise
Spicy Italian Cheeseburgers
By DreiFromBK
This burger gets immense flavor from Taleggio cheese and a topping of spicy pickled peppers
- 6 ounces ground fatty brisket (see Note)
- 6 ounces ground short rib
- 6 ounces ground bottom round
- 6 ounces ground chuck
- Kosher salt
- 8 ounces Taleggio cheese, rind discarded and coarsely grated
- 4 hamburger buns, split and toasted
- 4 spicy pickled cherry peppers, seeded and minced (1/4 cup)