DreiFromBK's profile page
Recipes
Fennel Frond Orzo
By DreiFromBK
In a large saucepan of salted boiling water, cook the orzo until al dente; drain and transfer to a large bowl
- 8 ounces orzo (1 1/2 cups), preferably whole-wheat
- One 4-by-4-inch, 1-inch-thick slice of country bread, crust removed and bread cubed
- 3 tablespoons white wine vinegar
- 1 teaspoon coriander seeds
- 1 garlic clove
- Kosher salt
- 3 tablespoons capers, drained and rinsed
- 1/2 cup roasted almonds, chopped
- 2 scallions, chopped
- Fronds from 1 leafy fennel bulb ( 1/2 cup), finely chopped (see Note)
- 10 pitted black olives, such as kalamata, chopped
- 1/2 cup extra-virgin olive oil
- 1 small head of radicchio—halved, cored and shredded (4 cups)
Brown Rice Salad with Asparagus, Goat Cheese, and Lemon
By DreiFromBK
1. Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering
- 1 tablespoon vegetable oil
- 1 pound asparagus, trimmed
- Salt and pepper
- 2 1/2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 1 teaspoon grated lemon zest plus 2 tablespoons juice
- 1 recipe Brown Rice for Salad (see related content)
- 4 ounces goat cheese, crumbled (1 cup)
- 1/2 cup slivered almonds, toasted
- 1/4 cup chopped fresh parsley
Smoked Lamb with Sorghum Barbecue Sauce
By DreiFromBK
In a medium bowl, whisk the chile and garlic powders with the oregano, celery salt, paprika, coriander, mustard pow...
- 1 1/2 tablespoon ancho chile powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon celery salt
- 1/2 tablespoon smoked sweet paprika
- 1/2 tablespoon ground coriander
- 1/2 tablespoon dry mustard powder
- 1/2 tablespoon ground allspice
- Kosher salt
- Pepper
- One 7-pound boneless lamb shoulder, excess fat trimmed
- Canola oil, for brushing
- 4 cups applewood chips, soaked in water for 1 hour and drained
- Sorghum Barbecue Sauce
Quinoa-Pork Meatballs
By DreiFromBK
In a medium saucepan of boiling water, cook the quinoa until tender, about 10 minutes
- 1/3 cup white quinoa, rinsed and drained
- 1 pound ground pork
- 2 large eggs, beaten
- 1 teaspoon kosher salt
- 1 teaspoon pepper
- 1/2 teaspoon freshly grated nutmeg
- 2 tablespoons canola oil
- 2 cups jarred marinara sauce
- 3 basil sprigs
Maple Sticky Buns
By DreiFromBK
1 cup whole wheat flour 1 large egg, lightly beaten 1) Mix and knead together all the dough ingredients in a stan...
- 3/4 cups pecans, finely chopped
- 1/2 cup (packed) golden brown sugar
- 2 teaspoons ground cinnamon
- soft butter for spreading on dough
- 1/2 cup pure maple syrup
- 4 1/2 tablespoons (1 stick plus 1 tablespoon) unsalted butter
- 1/2 cup (packed) golden brown sugar
- 1/2 cup pecans, coarsely chopped
Good Eats Fudgepops
By DreiFromBK
Place chopped chocolate into a medium glass mixing bowl
- 8 ounces bittersweet chocolate, chopped fine
- 12 ounces (1 1/2 cups) heavy cream
- 8 ounces (1 cup) whole milk
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons vanilla extract
- Special Equipment: Icepop molds
Zucchini, Corn, Black-Bean, and Jack-Cheese Quesadillas
By DreiFromBK
In a large bowl, combine the zucchini, corn, onion, jalapeños, beans, salt, pepper, and chili powder
- 1 small zucchini, grated and drained on paper towels (about 1 cup)
- 1 cup defrosted frozen corn, drained on paper towels
- 1 small red onion, chopped
- 2 jalapeño peppers, seeds and ribs removed, chopped
- 1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
- 1/2 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1 teaspoon chili powder
- 3/4 pound Monterey jack, grated (about 1 quart)
- 8 large (burrito-size) flour tortillas
- 2 tablespoons cooking oil
World’s Best Cake
By DreiFromBK
This cake was awarded the title of Norway’s National Cake a few years back
- Serves 8
- 10 1/2 tablespoons (1 stick plus 2 1/2 tablespoons) butter, softened
- 1 2/3 cups granulated sugar
- 1 1/3 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 5 large eggs, separated
- 1/3 cup whole milk
- 1/4 cup sliced almonds
- 1 cup heavy cream
- 1/2 vanilla bean
Mediterranean Chopped Salad
By DreiFromBK
To prevent the cut-up produce in our chopped salad recipe from exuding moisture, we turned to techniques like seedi...
- 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
- 1 pint grape tomatoes, quartered (about 1 1/2 cups)
- Table salt
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1/2 cup chopped pitted kalamata olives
- 1/2 small minced red onion (about 1/4 cup)
- 1/2 cup roughly chopped fresh parsley
- 1 romaine heart, cut into 1/2-inch pieces (about 3 cups)
- 4 ounces feta cheese, crumbled (about 1 cup)
- Ground black pepper
Parsley Salad with Pine Nuts and Lemon-Tahini Dressing
By DreiFromBK
In a small skillet, toast the pine nuts over moderate heat, shaking the skillet occasionally, until the pine nuts a...
- 1/4 cup pine nuts
- 1/4 cup tahini paste, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove, very finely chopped
- 2 tablespoons water
- Salt and freshly ground pepper
- 4 cups flat-leaf parsley leaves (3/4 pound)
- 4 scallions, thinly sliced crosswise