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Recipes
Garlic Confit Toast
By mirelsonp
Recipe source: Bon Appetit | April 2015
- 1 head garlic
- 1/2 cup (1 stick) unsalted butter
- 1 cup grated Parmesan
- 2 teaspoons chopped oregano
- 1 teaspoon grated lemon zest
- 1/2 teaspoon crushed red pepper flakes
- 1 baguette sliced in half lengthwise, then crosswise
Osso Buco with Horseradish Gremolata
By mirelsonp
Recipe source: Food and Wine - April 2013 When he hosts dinners, Mario Batali often makes braised dishes
- 4 4 3 1/4 veal shanks, cut 3 inches thick (5 1/4 pounds)
- Kosher salt
- Freshly ground pepper
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1/2 1/2 1/2 Spanish onion, chopped
- 1 1 1/4 medium carrot, sliced 1/4 inch thick
- 1 1 1/4 celery rib, sliced 1/4 inch thick
- 2 2 2 tablespoons chopped thyme
- 2 2 2 cups dry white wine
- 2 2 2 cups Batali’s Essential Tomato Sauce or jarred tomato sauce
- 2 2 2 cups chicken stock
- 1 1 1 cup lightly packed parsley, minced
- 1 1/2 1 1/2 1/2 tablespoons finely grated fresh horseradish
- 1 1 1 tablespoon finely grated lemon zest
- Saffron Orzo, for serving
- 3 3. 3. Meanwhile, in a small bowl, toss the parsley with the horseradish and lemon zest and season the gremolata with salt and pepper.
- 4 4. to Transfer the veal shanks to a platter (see Note). Season the osso buco sauce with salt and pepper and spoon it over the veal. Sprinkle some gremolata over the osso buco and serve with the Saffron Orzo, passing additional gremolata at the table.
- Make Ahead
- to 2 buco can be refrigerated for up to 2 days.
- Notes
- 6 serving 6 people, cut the veal off the bone into large chunks.
- Suggested Pairing
- Surprisingly, Mario Batali pairs these braised veal shanks with white wine. A Santa Barbara Chardonnay matches the richness of the dish.
Lemony Zucchini with Basil
By mirelsonp
In a nonstick skillet, heat the oil
- 2 tablespoons extra-virgin olive oil
- 4 medium zucchini, sliced in long thin strips with a vegetable peeler
- Finely grated zest of 1 lemon
- Salt and freshly ground pepper
- 1/4 cup thinly sliced basil
Creamy Balsamic Italian Dressing
By mirelsonp
Combine all ingredients in a small bowl; whisk until well blended
- 1 (.7 oz) zesty Italian salad-dressing mix
- 3 Tbsp water
- 1/4 cup balsamic vinegar
- 1/2 cup olive oil
- 1 cup commercial ranch dressing
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika
By mirelsonp
Recipe source: Bon Appetit - May 2008
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 4 4 4 garlic cloves, pressed
- 1 1 1 tablespoon smoked paprika*
- 1 1 1 teaspoon ground cumin
- 1/2 1/2 1/2 teaspoon dried crushed red pepper
- 1/2 1/2 1/2 cup plain yogurt or Greek yogurt
- 4 4 4 chicken breast halves with bones
- 1 15-ounce 1 15-ounce 15-ounce can garbanzo beans (chickpeas), drained
- 1 12-ounce 1 12-ounce 12-ounce container cherry tomatoes
- 1 1 1 cup chopped fresh cilantro, divided
- 20 1/2 to is cooked through, about 20 minutes. Sprinkle with 1/2 cup cilantro. Transfer chicken to plates. Spoon bean mixture over. Serve with yogurt sauce.
- Read More http://www.epicurious.com/recipes/food/printerfriendly/Roast-Chicken-Breasts-with-Garbanzo-Beans-Tomatoes-and-Paprika-242113#ixzz2VBJgZYtS
Pickled Sweet and Sour Red Cabbage
By mirelsonp
Epicurious | February 2014
- 500 g (1lb 2oz) red cabbage (or 1 small head), core removed and leaves thinly sliced
- 1 onion, thinly sliced
- 50 g (1/3 cup) sultanas (golden raisins)
- 2 tbsp white wine vinegar
- 2 tbsp muscovado sugar or light brown sugar
- 250 g (9oz) cooking apples (or 2 cooking apples), peeled, cored and sliced
- 15 g (1 tbsp) butter
- 1/2 tsp ground mixed spice (allspice)
- 1 tsp salt
- Freshly ground black pepper
- Grated rind and juice of 1 orange
Shrimp a l'Americaine
By mirelsonp
Recipe source: Food and Wine | December 2016
- 2 pounds large shrimp (about 40), shelled and deveined
- Kosher salt
- Pepper
- 6 tablespoons unsalted butter
- 3 tablespoons extra-virgin olive oil
- 4 shallots, very thinly sliced
- 2 garlic cloves, minced
- 3/4 cup dry white wine
- 2 tablespoons Cognac
- One 15-ounce can diced tomatoes
- 2 teaspoons tomato paste
- 1/4 teaspoon cayenne
- 1/4 cup crème fraîche
- Crusty bread, for serving
Apple Tart
By mirelsonp
Recipe Source: NY Times Cooking
- CRUST:
- 1 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup Crisco
- 3 1/2 tablespoons ice water
- FILLING:
- 6 apples
- 1/4 cup apple jelly or red currant jelly
- 3/4 cup applesauce
- 1 tablespoon sugar
Cheese Souffles
By mirelsonp
1. Preheat oven to 400 degrees
- 2 tsp unsalted butter, softened
- 8 tsp finely grated Parmigiano-Reggiano cheese
- 2 1/2 Tbsp all-purpose flour
- 1/8 tsp ground red pepper
- 1/8 tsp freshly grated nutmeg
- 1/8 tsp freshly ground black pepper
- 1/2 cup olus 2 Tbsp 1% low-fat milk
- 2 Tbsp dry white wine
- 1/4 tsp kosher salt
- 2 oz cave-aged Gruyere cheese, shredded (about 1/2 cup)
- 2 large egg yolks
- 4 large egg whites
Lemony Grilled Potato Salad
By mirelsonp
1. Preheat grill to medium-high heat
- 2 lbs small Yukon gold potatoes
- 3 Tbsp extra-virgin olive oil, divided
- 1 small red onion, cut into 1/2-inch-thick slices
- 1 red bell pepper, cut in half and seeded
- Cooking spray
- 3 Tbsp chopped fresh basil
- 2 Tbsp chopped fresh chives
- 3 Tbsp fresh lemon juice
- 1 tsp capers
- 3/4 tsp salt
- 1/4 tsp freshly ground black pepper