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Recipes
Linzer Cake
By DreiFromBK
To prepare cake: Preheat oven to 350 degrees F
- 1/2 cup whole-wheat pastry flour
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup whole almonds
- 2 tablespoons low-fat milk
- 2 tablespoons canola oil
- 1/2 teaspoon almond extract
- 4 large eggs, at room temperature (see Cake-Baking Tips), separated
- 3/4 cup sugar, divided
- 2/3 cup raspberry jam
- 1 tablespoon confectioners' sugar, for garnish
- 1/2 pint (about 1 1/4 cups) fresh raspberries, for garnish (optional)
Peanut Butter Oreo Icebox Cake
By DreiFromBK
This ice box comes together in about 5 minutes
- 16 oz Cool Whip
- 1 cup peanut butter (I like crunchy)
- 16-20 Double Stuff Oreos
Tomato Bread Soup: Pappa al Pomodoro
By DreiFromBK
Recipe courtesy Mario Batali
- 3 tablespoons extra-virgin olive oil
- 1 small onion, chopped
- 1 garlic clove, thinly sliced
- 2 pounds fresh tomatoes, peeled, seeded and roughly chopped
- 3/4 pound day-old Italian peasant bread, roughly sliced
- 2 cups water
- 1 cup fresh torn basil leaves
- Freshly ground black pepper
- Grated Parmigiano-Reggiano
Salsa Verde Chicharrón Tacos
By DreiFromBK
In a large skillet, combine the chicharrones and water and cook over moderately high heat, stirring, until the chic...
- 1/4 pound thick, crisp chicharrones, plus crushed chicharrones for garnish (see Note)
- 1/3 cup water
- 1 1/2 cups Salsa Verde
- Salt
- Six 8-inch Corn Tortillas or fresh corn tortillas, warm
- Sour cream
- purslane or watercress, for serving
Roast Leg of Lamb with Rosemary
By DreiFromBK
Preheat the oven to 350°
- One 4 1/2-pound semi-boneless leg of lamb, at room temperature (shank end, hip bone removed)
- Kosher salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons finely grated lemon zest
- 4 garlic cloves, minced
- 20 large rosemary sprigs
- 1/2 cup red wine vinegar
- 1/2 cup water
- 2 tablespoons turbinado sugar
- 1 cup lightly packed mint leaves
Tomatoes Two Ways with Crab and Soppressata
By DreiFromBK
This quintessential summer dish combines slices of fresh tomatoes and a bright tomato sauce flavored with wine, bas...
- 1 pound ripe tomatoes
- 2 tablespoons extra-virgin olive oil
- 1/4 cup minced white onion
- 2 garlic cloves, minced
- Pinch of crushed red pepper
- Pinch of sweet paprika
- Kosher salt
- Black pepper
- 1/2 cup dry white wine
- 1 large purple or green basil sprig, plus basil sprigs and flowers (optional), for garnish
- 2 ounces uncured soppressata or hot Italian sausage, crumbled
- 1 1/2 pounds heirloom tomatoes, cut into 1/2-inch slices
- 4 ounces lump crabmeat (about 3/4 cup)
Ratatouille-and-Goat Cheese Dip
By DreiFromBK
In a large skillet, heat 2 tablespoons of the olive oil
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 medium onions, cut into 1/2-inch dice
- 4 large garlic cloves, minced
- Kosher salt
- One 1 3/4-pound eggplant, cut into 1/2-inch dice
- 1 teaspoon finely chopped thyme
- 2 large red bell peppers, cut into 1/2-inch dice
- 1 medium zucchini, cut into 1/2-inch dice
- 1 medium yellow squash, cut into 1/2-inch dice
- 1 pound medium tomatoes, cut into 1/2-inch dice
- 1/4 cup chopped basil, plus more for garnish
- 1 tablespoon fresh lemon juice
- Freshly ground pepper
- 3/4 pound fresh goat cheese
- Assorted chips and crackers, for serving
Pumpkin & White Chocolate Mousse Pie
By DreiFromBK
This reimagined pumpkin pie from Mr
- CRUST:
- 1/4 cup macadamia nuts
- 10 whole graham crackers, broken into small pieces
- 7 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar
- 1 tablespoon fine cornmeal
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon grated nutmeg
- 1/4 teaspoon kosher salt
- PUMPKIN FILLING:
- 1 tablespoon unflavored powdered gelatin
- 3 1/2 ounces white chocolate, finely chopped
- 2 large egg yolks
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 small bay leaf
- 1 (2-inch) cinnamon stick
- 2 pinches ground allspice
- 1 pinch grated nutmeg
- 1/2 teaspoon pure vanilla extract
- 1 1/2 cups pumpkin puree
- 1/2 teaspoon kosher salt
Baked Eggs Florentine
By DreiFromBK
Our recipe achieves the ideal combination of runny yolks nestled in fully set yet tender whites by turning up the o...
- Serves 6
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1 tablespoon all-purpose flour
- 3/4 cup half-and-half
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 ounces Parmesan cheese, grated (1 cup)
- Salt and pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- Pinch cayenne pepper
- Vegetable oil spray
- 6 large eggs
One-Pot Arroz con Pollo
By DreiFromBK
In a saucepan, simmer the oil and annatto seeds over low heat for 2 minutes
- 1/2 cup canola oil
- 3 tablespoons annatto seeds
- 7 parsley sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1/4 cup fresh orange juice
- 7 garlic cloves
- 1 tablespoon dried oregano
- Kosher salt
- Freshly ground pepper
- 2 boneless skin-on chicken breasts (1 1/4 pounds)
- 4 chicken legs (2 1/2 pounds)
- 1 carrot, chopped
- 1 celery rib, chopped
- 1 small shallot, thinly sliced
- 1 leek, white and light green parts, thinly sliced
- 1 onion, finely chopped
- 1 1/2 cups dry white wine
- 2 tablespoons tomato paste
- 5 cups chicken stock
- 1/2 green bell pepper, sliced
- 1 Anaheim or poblano chile, seeded and thinly sliced
- 2 cups long-grain white rice
- 1/2 cup canned chickpeas
- 4 jarred piquillo peppers (2 ounces), thinly sliced
- 1/3 cup pitted green olives