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Recipes
Peanut Butter Cream Filled Donuts
By DreiFromBK
Peanut butter pastry cream filled donuts drizzled with chocolate are best eaten right away, like you could wait any...
- DONUTS:
- 2 1/2 teaspoons active dry yeast
- 2/3 cup milk, at room temperature
- 3 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 tablespoons unsalted butter, softened to room temperature and cut into pieces
- oil for frying
- PEANUT BUTTER PASTRY CREAM:
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cake flour
- 1/2 teaspoon salt
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 1/2 tablespoons creamy peanut butter, melted
- 1/3 cup cold heavy cream
- CHOCOLATE DRIZZLE:
- 3-ounces chocolate, chopped
- 2 tablespoons heavy cream
Zucchini-Tomato Strata
By DreiFromBK
Preheat the oven to 350°
- One 6-ounce baguette, cut into 1/4-inch-thick slices
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 2 medium zucchini (1 pound), cut into 1/2-inch dice
- 1 large red onion, cut into 1/2-inch dice
- 1/2 teaspoon chopped thyme
- 1/2 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 4 medium tomatoes (1 1/2 pounds total), sliced 1/4 inch thick
Carrot-Avocado Salad
By DreiFromBK
Preheat the oven to 450°
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons fresh grapefruit juice
- 2 teaspoons finely grated grapefruit zest
- 1 1/2 teaspoons ground coriander
- Kosher salt
- Freshly ground pepper
- 1 1/2 pounds medium carrots, cut into 1/4 -inch-thick rounds
- 1/4 cup roasted almonds, chopped
- 1/3 cup chopped parsley
- 2 medium Hass avocados, peeled and cut into wedges
Whole Wild Salmon Fillet with Mustard Sauce
By DreiFromBK
In a bowl, whisk 1 cup of the oil with the shallot and dill; season with salt and pepper
- 1 1/4 cups extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1/4 cup chopped dill
- Kosher salt
- Freshly ground pepper
- One 4 1/4-pound wild king salmon fillet with skin
- 1/2 cup sour cream
- 1/4 cup whole-grain mustard
- 1/4 teaspoon finely grated lemon zest
- 1/4 cup fresh lemon juice
- 2 tablespoons Champagne vinegar
Butter Chicken
By DreiFromBK
Butter chicken is the General Tso’s of Indian food, a great, ever-evolving, cross-continental dish found in Delhi...
- 1 1/2 cups full-fat Greek yogurt
- 2 tablespoons lemon juice
- 1 1/2 tablespoons ground turmeric
- 2 tablespoons garam masala
- 2 tablespoons ground cumin
- 3 pounds chicken thighs, on the bone
- 1/4 pound unsalted butter
- 4 teaspoons neutral oil, like vegetable or canola oil
- 2 medium-size yellow onions, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons fresh ginger, peeled and grated or finely diced
- 1 tablespoon cumin seeds
- 1 cinnamon stick
- 2 medium-size tomatoes, diced
- 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
- Kosher salt to taste
- 2/3 cup chicken stock, low-sodium or homemade
- 1 1/2 cups cream
- 1 1/2 teaspoons tomato paste
- 3 tablespoons ground almonds, or finely chopped almonds
- 1/2 bunch cilantro leaves, stems removed.
Spring Vegetable Risotto
By DreiFromBK
We wanted a risotto primavera with fresh yet complex flavors and vegetables that retained some bite
- 4 6 as a main course or 6 as a first course
- Ingredients
- Gremolata
- 2 2 2 tablespoons minced fresh parsley leaves, stems reserved
- 2 2 2 tablespoons minced fresh mint leaves, stems reserved
- 1/2 1/2 1 teaspoon finely grated zest from 1 lemon
- Risotto
- 1 1 1/2-inch pound asparagus, tough ends snapped off and reserved, spears cut on bias into 1/2-inch thick pieces
- 2 2 4 2 leeks, white and light green parts halved lengthwise, washed, and sliced thin (about 4 cups), 2 cups roughly chopped greens reserved (see note)
- 4 4 4 cups low-sodium chicken broth (see note)
- 3 3 3 cups water
- 5 5 5 tablespoons unsalted butter
- Salt and ground black pepper
- 1/2 1/2 1/2 cup frozen peas
- 2 2 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 1/2 1 1/2 1/2 cups Arborio rice (see note)
- 1 1 1 cup dry white wine
- 1 1/2 1 1/2 3/4 ounces grated Parmesan cheese (about 3/4 cup), plus extra for serving
- 2 2 1 teaspoons juice from 1 lemon
Double-Nutty Farro with Radishes
By DreiFromBK
In a nonstick skillet, heat 1 tablespoon of the oil
- 5 tablespoons extra-virgin olive oil
- 1 cup mixed chopped nuts, such as walnuts and almonds
- 3 cups cooked farro
- Kosher salt
- Pepper
- 3 tablespoons lemon juice
- 4 radishes, thinly sliced
- 3 tablespoons snipped chives
Pork Tonkatsu
By DreiFromBK
This supersimple, crispy pork from Andrew Zimmern gets addictive heat from the spicy Japanese mustard served on the...
- Four 6- to 7-ounce boneless pork loin chops, pounded 1/2 inch thick
- 2 cups all-purpose flour
- 2 large eggs, lightly beaten
- 3 cups panko
- Kosher salt
- Pepper
- Canola oil, for frying
- 3 tablespoons Japanese mustard powder (see Note) or Colman’s mustard powder
- 1/2 pound green cabbage, thinly sliced, preferably on a mandoline (4 cups)
- Tonkatsu sauce (see Note) and lemon wedges, for serving
Turkish Tabbouleh
By DreiFromBK
In a large bowl, combine the bulgur, olive oil, tomato paste, lemon juice and harissa and season with salt
- 2 cups (12 ounces) medium-grade bulgur
- 1/4 cup extra-virgin olive oil
- 3 tablespoons tomato paste
- 2 tablespoons fresh lemon juice
- 1 tablespoon harissa
- Kosher salt
- 2 cups boiling water
- 2 tomatoes, cut into 1/4-inch dice
- 1/3 cup finely chopped red onion
- 1/2 hothouse cucumber, cut into 1/4-inch dice
- 1 yellow bell pepper, seeded and cut into 1/4-inch dice
- 1 cup chopped parsley
- 1/2 cup thinly sliced scallions
- 1/2 cup chopped mint
Roasted Salt-and-Vinegar Potatoes
By DreiFromBK
Cooking small red potatoes in a super-saturated salt solution creates an incredibly creamy, well-seasoned potato ...
- 6 tablespoons olive oil
- 2 pounds small red potatoes
- 1 1/4 cups salt
- 3 tablespoons malt vinegar
- Pepper