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Recipes
Roasted Carrots
By DreiFromBK
Roasting carrots draws out their natural sugars and intensifies their flavor, but too often carrots shrivel up and ...
- 1 1/2 pounds carrots, peeled, halved crosswise, and cut lengthwise if necessary to create even pieces
- 2 tablespoons unsalted butter, melted
- Table salt and ground black pepper
Cornmeal Biscuits
By DreiFromBK
If you dont have buttermilk, whisk 1 tablespoon lemon juice into 1 cups of milk and let it stand until slightly thi...
- 1 cup cornmeal
- 1 1/4 cups buttermilk
- 1 tablespoon honey
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons unsalted butter , cut into 1/2-inch pieces and chilled
Tomato Water Bloody Marys
By DreiFromBK
The new Bloody Mary!
- 1 1/2 pounds sliced tomatoes
- 2 teaspoons kosher salt
- 1/2 cup tomato juice
- 1/4 cup plus 2 tablespoons vodka
- 3 tablespoons fresh lemon juice
- 2 tablespoons dill pickle juice
- 1 1/2 teaspoons grated horseradish
- 1 pinch of pepper
- 2 dashes of Worcestershire sauce
- 2 dashes of Tabasco
- Herb sprigs, for serving
Sautéed Spring Greens with Bacon and Mustard Seeds
By DreiFromBK
In a large skillet, cook the diced bacon in the olive oil over moderate heat, stirring, until golden, about 3 minut...
- 2 ounces thick-cut bacon, finely diced
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 hot red chile, seeded and finely chopped
- 1 tablespoon yellow mustard seeds
- 1 1/4 pounds mixed young spring greens, such as dandelion, mustard, collards, Tuscan kale and spinach—stems and inner ribs trimmed, leaves cut into ribbons
- Salt
- Freshly ground pepper
- 1 tablespoon white wine vinegar
Grilled Chicken with Spicy-Sweet Chile Oil
By DreiFromBK
Place the chicken halves skin side up on a baking sheet
- One 3 1/2-pound whole chicken, backbone removed and chicken cut in half
- 2 teaspoons kosher salt
- 2 1/2 tablespoons fresh lemon juice
- 1/2 cup extra-virgin olive oil
- 1 tablespoon piment d’Espelette
- 1 Fresno or red jalapeño chile, chopped
- 1 1/2 tablespons light brown sugar
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon black pepper
Ratatouille Spirals
By DreiFromBK
In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain
- 3 pounds beefsteak tomatoes, scored with an “X” on the bottoms
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 2 large garlic cloves, finely chopped
- 1/2 teaspoon crushed red pepper
- Kosher salt
- 2 cups cubed country bread
- 2 1/2 pounds firm medium zucchini, cut lengthwise into 1/8-inch-thick strips
- 2 1/2 pounds small eggplant, preferably Japanese, cut lengthwise into 1/8-inch-thick strips
- 3 roasted red bell peppers, cut into 1/2-inch strips
- 18 oil-packed anchovies, cut into thin strips
- 3/4 pound fresh mozzarella, cut into 2-by- 1/2-inch sticks
Melty Feta and Roasted Red Pepper Sandwiches
By DreiFromBK
Preheat the oven to 500°
- 8 large slices of focaccia ( 1/2 inch thick)
- 1/2 cup ajvar (red pepper relish) or other roasted red pepper relish
- 1/2 pound creamy feta, such as French, very coarsely crumbled (2 cups)
- 1/4 cup chopped dill
Skillet Buttermilk Biscuits
By DreiFromBK
Preheat the oven to 450° and butter a 12-inch cast-iron skillet
- 1 stick cold unsalted butter, cubed, plus more for greasing
- 2 cups all-purpose flour, plus more for dusting
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/4 teaspoon baking soda
- 1 1/4 cups cold buttermilk
Stir-Fried Asparagus with Shiitake Mushrooms
By DreiFromBK
To achieve stir-fried asparagus with a flavorful browned exterior and a crisp-tender texture, we had to start with ...
- Serves 4
- To allow it to brown, stir the asparagus only occasionally. Look for spears that are no thicker than 1/2 inch.
- Ingredients
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons packed brown sugar
- 2 teaspoons grated fresh ginger
- 1 teaspoon toasted sesame oil
- 1 tablespoon vegetable oil
- 1 pound asparagus, trimmed and cut on bias into 2-inch lengths
- 4 ounces shiitake mushrooms, stemmed and sliced thin
- 2 scallions, green parts only, sliced thin on bias
Spaghetti Bolognese for Two
By DreiFromBK
Authentic Bolognese sauce is slow-simmered for hours
- 1 small onion, chopped coarse
- 1 carrot, peeled and chopped coarse
- 1 1/2 ounces pancetta, chopped coarse
- 1/4 ounce dried porcini mushrooms, rinsed
- 1 anchovy fillet, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 tablespoon unsalted butter
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- 1/2 teaspoon sugar
- 1/8 teaspoon red pepper flakes
- 6 ounces meatloaf mix
- 3/4 cup whole milk
- 1/4 cup dry white wine
- 2 cups water
- 6 ounces spaghetti
- 2 tablespoons chopped fresh basil
- Salt and pepper