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Fluffy Yellow Layer Cake

Fluffy Yellow Layer Cake

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Fluffy Yellow Layer Cake 1

  • Cake
  • 2 1/2 Cups (10 ounces) cake flour *
  • 1 1/4 Teaspoons baking powder
  • 1/4 Teaspoon baking soda
  • 3/4 Teaspoon salt
  • 1 3/4 Cups (12 1/4 ounces) granulated sugar
  • 10 Tablespoons unsalted butter , melted and cooled
  • 1 Cup buttermilk , room temperature * *
  • 3 Tablespoons vegetable oil
  • 2 Teaspoons vanilla extract
  • 3 Large eggs , separated, plus 3 large yolks, room temperature * * *
  • Pinch cream of tartar
  • Frosting
  • 20 Tablespoons (2 1/2 sticks) unsalted butter , softened
  • 1 Cup (4 ouncs) confectioners' sugar
  • 3/4 Cup (2 1/4 ounces) cocoa powder
  • Pinch salt
  • 3/4 Cup light corn syrup
  • 8 Ounces milk chocolate , melted and cooled * * * *
  • The ultralight texture of this cake demands soft cake flour. If you use all-purpose flour the cake will be tougher, drier, and denser.
  • It’s important to bring the buttermilk and eggs to room temperature before using them.
  • It’s important to bring the buttermilk and eggs to room temperature before using them.
  • This frosting may be made with milk, semisweet, or bittersweet chocolate; we prefer a frosting made with milk chocolate for this recipe. Cool the chocolate to between 85 and 100 degrees before adding it to the butter mixture.
4.6/5 (30 Votes)

Sichuan Racks of Lamb with Cumin and Chile Peppers

Sichuan Racks of Lamb with Cumin and Chile Peppers

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MAKE THE SPICED LAMB Preheat the oven to 400°

  • 1/4 cup cumin seeds
  • 1 tablespoon whole black peppercorns
  • 2 tablespoons Sichuan peppercorns
  • 4 Chinese dried red chiles
  • 1 tablespoon plus 1/2 teaspoon fennel seeds
  • 2 star anise pods
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground ginger
  • Five 3 1/2- to 4-pound frenched racks of lamb, excess fat trimmed
  • 2 tablespoons canola or peanut oil, plus more for brushing
  • Chinese dark soy sauce, for brushing (see Note)
  • 2 cups veal stock or 1 cup veal demiglace mixed with 1 cup of water
  • 1 tablespoon finely grated fresh ginger
  • 1 garlic clove, crushed
  • 1 teaspoon tobanjan (see Note)
  • One 3-inch cinnamon stick
  • 1 teaspoon sugar
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon black cardamom pods
  • 1/2 teaspoon Sichuan peppercorns
  • 1 Chinese dried red chile
  • 1/2 star anise pod
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon unsalted butter, cubed
  • Kosher salt
  • Thinly sliced scallions, thinly sliced red Fresno chiles and crispy fried shallots (see Note), for garnish
4.4/5 (5 Votes)

Warm Escarole Salad with Sausage Vinaigrette

Warm Escarole Salad with Sausage Vinaigrette

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This terrific warm salad from F&W's Kay Chun is both rich and refreshing, combining spicy sausage with the bright f...

  • 2 tablespoons extra-virgin olive oil
  • 6 ounces hot Italian sausage, casing removed, meat crumbled
  • 3 oil-packed anchovy fillets, drained
  • 1 tablespoon capers
  • 2 tablespoons fresh lemon juice
  • 3 radishes, thinly sliced
  • 1 head of escarole (12 ounce), leaves torn into bite-size pieces (8 cups)
  • Kosher salt
  • Pepper
  • 2 tablespoons chopped tarragon
4/5 (2 Votes)

Best Baked Apples

Best Baked Apples

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Choosing the right apples—Granny Smiths—was the first step to developing a baked apple recipe with good texture...

  • 7 7 6 large (about 6 ounces each) Granny Smith apples
  • 6 6 6 tablespoons unsalted butter, softened
  • 1/4 1/4 1/4 cup packed brown sugar
  • 1/3 1/3 1/3 cup dried cranberries, coarsely chopped
  • 1/3 1/3 1/3 cup coarsely chopped pecans, toasted
  • 3 3 3 tablespoons old-fashioned rolled oats
  • 1 1 1 teaspoon finely grated zest from 1 orange
  • 1/2 1/2 1/2 teaspoon ground cinnamon
  • pinch pinch table salt
  • 1/3 1/3 1/3 cup maple syrup
  • 1/3 1/3 2 cup plus 2 tablespoons apple cider
4.5/5 (8 Votes)

Catfish Ceviche

Catfish Ceviche

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Put the catfish, grapefruit zest, lime zest, grapefruit juice, and lime juice into a large resealable bag

  • 1 pound US farm-raised catfish fillets, cut into 1/2-inch pieces
  • 1 teaspoon grapefruit zest
  • 1 teaspoon lime zest
  • 1/2 cup freshly squeezed grapefruit juice
  • 1/3 cup freshly squeezed lime juice
  • 1 medium tomato, seeded and diced
  • 1 smallred onion, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 1 jalapeno, seeded and minced
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon chopped fresh oregano leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon turbinado sugar
  • 1/2 teaspoon toasted and ground cumin
  • 1 avocado, pitted, peeled and diced
4/5 (1 Votes)

Cacio e Pepe Pasta Pie

Cacio e Pepe Pasta Pie

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Preheat the oven to 425°

  • 1 pound spaghetti
  • 1 1/2 cups milk
  • 3/4 cup grated Parmigiano-Reggiano cheese
  • 3 large eggs, lightly beaten
  • 2 1/2 teaspoons ground black pepper
  • Kosher salt
  • 6 ounces Fontina cheese, shredded (2 cups)
  • 6 ounces sharp white cheddar cheese, shredded (2 cups)
  • Butter, for greasing
4.5/5 (10 Votes)

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish

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Preheat the oven to 450°

  • 1 tablespoon sweet paprika
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon finely grated peeled fresh ginger
  • 4 garlic cloves, minced
  • 1/4 cup fat-free Greek-style yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 cup canola oil
  • Kosher salt
  • Freshly ground pepper
  • 12 chicken drumsticks (about 4 1/4 pounds)
  • 3/4 cup coarsely chopped cilantro
  • 1 small shallot, minced
  • 3 tablespoons distilled white vinegar
4.4/5 (5 Votes)

The Brooklyn Cocktail

The Brooklyn Cocktail

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The Brooklyn may be less well-known that its neighbor, but it's equally delicious

  • 2 ounces rye or other whiskey
  • 1 ounce dry vermouth
  • 1/4 ounce maraschino liqueur
  • 1/4 ounce Amer Picon, or a few dashes Angostura or orange bitters
4.5/5 (4 Votes)

Kale Caesar Salad

Kale Caesar Salad

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Kale is notorious for being fibrous and tough

  • Serves 4
  • The kale leaves must be dressed at least 20 minutes (or up to 6 hours) before serving.
  • Ingredients
  • Salad
  • 12 ounces curly kale, stemmed and cut into 1-inch pieces (16 cups)
  • 1 ounce Parmesan cheese, grated (1/2 cup)
  • Croutons
  • 3 ounces baguette, cut into 3/4-inch cubes (3 cups)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • Dressing
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 3 anchovy fillets, rinsed
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
0/5 (0 Votes)

French Chicken in a Pot

French Chicken in a Pot

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Our challenge when working on our chicken-in-a-pot recipe was to prevent the humidity in the pot from washing the f...

  • 1 1 1/2 to 5 chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
  • 2 2 1 teaspoons kosher salt or 1 teaspoon table salt
  • 1/4 1/4 1/4 teaspoon ground black pepper
  • 1 1 1 tablespoon olive oil
  • 1 1 1/2 small onion, chopped medium (about 1/2 cup)
  • 1 1 1/4 1 small stalk celery, chopped medium (about 1/4 cup)
  • 6 6 6 medium garlic cloves, peeled and trimmed
  • 1 1 1 bay leaf
  • 1 1 sprig 1 medium sprig fresh rosemary (optional)
  • 1/2 1 1/2 1 1 - 1 teaspoon juice from 1 lemon
4.4/5 (16 Votes)