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Recipes
Basic Polenta
By mirelsonp
Recipe source: NY Times Cooking | David Tanis
- Salt and pepper
- 1 cup medium or fine cornmeal
- Butter
- Parmesan for soft polenta, optional
Company Eggs
By mirelsonp
Recipe source: Bon Appetit - May 2013 This dish is a great way to serve eggs for a group
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 4 garlic cloves, finely chopped
- Kosher salt, freshly ground pepper
- 2 bunches Swiss chard, thick center ribs and stems removed, leaves coarsely chopped (about 12 cups)
- 1/2 cup heavy cream
- 12 large eggs
- 2 ounces sharp white cheddar, grated (about 1/2 cup)
- Preheat oven to 400°F. Heat oil in a large skillet over medium heat. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 8-10 minutes.
- Add chard to skillet by the handful, tossing to wilt between additions. Cook, tossing often, until tender, 8-10 minutes. Add cream and simmer until thickened and almost evaporated, 8-10 minutes; season with salt and pepper.
- Spread chard mixture evenly in a 13x9x2" baking dish. Using the back of a spoon, make 12 small, evenly spaced divots in the chard mixture. Crack 1 egg into each divot. Season eggs with salt and pepper. Sprinkle cheese over.
- Bake, rotating dish once, until egg whites are almost set and yolks are still runny, 15-18 minutes. Let stand 5 minutes before serving.
- DO AHEAD: The chard and cream mixture can be made 1 day ahead. Cover and chill. Reheat before transferring to baking dish.
- Read More http://www.epicurious.com/recipes/food/views/Company-Eggs-51160890#ixzz2Zbfohhse
Pan-Roasted Chicken and Vegetables
By mirelsonp
1. Preheat oven to 425 degrees
- 2 large unpeeled baking potatoes cut into 1/4-inch slices
- 1 each medium zucchini, yellow summer squash and red bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 4 Tbsp olive oil, divided
- 2 garlic cloves, pressed
- 1 tsp crushed dried rosemary, divided
- 1/2 tsp salt, divided
- 1/8 tsp ground black pepper
- 1 egg
- 1/2 cup seasoned dry bread crumbs
- 4 boneless, skinless chicken breast halves (about 1 1/4 lb)
Roasted Corn and Lentil Salad with Grilled Prawns
By mirelsonp
1. Preheat oven to 350 degrees F
- For the Vinaigrette:
- 1/2 cup extra virgin olive oil
- 4 Green onions, white and light green parts only, chopped
- 1/2 cup parsley
- 1/2 cup cilantro
- 1/2 Cup basil
- 2 garlic cloves
- 2 limes, zest and juice
- 1 Tbsp. maple syrup
- 1/2 tsp. sea salt
- 1/4 tsp. ground black pepper
- For the Salad:
- 18 large prawns, thawed, deveined, and rinsed
- 2 cups raw corn off the cob, or frozen and thawed
- 2 Tbsp. canola oil
- 1 tsp. chili powder
- 2 cups cooked black(Beluga), or green lentils, rinsed and drained
- 1 red pepper, diced
- 2 small cucumbers, diced
- 1 cup cherry tomatoes, cut in half
- 1/2 red onion, finely diced
- 1 Tbsp. canola oil
- Sea salt and ground black pepper, to taste
Creamy Chive Potatoes
By mirelsonp
Recipe source: Bon Appetit - May 2013 When cooked just right, the potatoes will be tender but should still hold th...
- 4 large 4 large Yukon Gold potatoes (about 1 1/2 pounds), peeled, cut into 1/2" cubes
- 1 1/2 cups 1 1/2 cups half-and-half
- 4 tablespoons 4 tablespoons (1/2 stick) unsalted butter
- Kosher salt
- 1/4 cup 1/4 cup chopped fresh chives
- Season with salt; stir in most of the chives. Top with remaining chives before serving.
Tzatziki
By mirelsonp
Recipe source: Saveur \ Number 163 Grated cucumber marries with chopped herbs and aromatics in this iconic Greek y...
- 1/2 large English cucumber, peeled
- 1 tbsp. kosher salt, plus more to taste
- 2 cups plain full-fat Greek yogurt
- 3 tbsp. finely chopped dill
- 2 tbsp. finely chopped mint
- 1 tbsp. fresh lemon juice
- 2 cloves garlic, mashed into a paste
- 1 small shallot, finely chopped
- Freshly ground black pepper, to taste
- 2 tbsp. olive oil
- Paprika, for garnish
Frogmore Stew
By mirelsonp
Recipe source: NY Times Food | July 1, 2015
- 6 ears fresh corn on the cob, or 12 3-inch frozen cobettes
- 1 1/2 cups Old Bay or other commercial shrimp boil seasoning
- 2 pounds kielbasa or similar sausage (about 5 ounces per person)
- 2 1/2 pounds fresh 36- to 40-count shrimp in the shell, heads removed (about 6 ounces per person)
Maw Maw Hinson's Tomato Gravy
By mirelsonp
Recipe source: Bon Appetit - May 2013 Serve spooned over roast chicken, steak, or pan-fried pork chops
- 1 1/2 pounds tomatoes, cut into 2" pieces
- 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" pieces
- Kosher salt, black pepper
- Preparation
- Bring tomatoes and butter to a simmer in a large skillet over medium heat. Cover, reduce heat to low, and simmer gently, stirring occasionally, until tomatoes are softened, 35-40 minutes. Season with salt and pepper.
Cheddar Cheese Biscuits
By mirelsonp
Recipe source: Saveur When making these buttery little biscuits, opt for a true American cheese—fourth-generation...
- 3 cups flour
- 1 1⁄2 tbsp. baking powder
- 1 tbsp. sugar
- 2 1⁄4 tsp. salt
- 2 1⁄2 cups heavy cream
- 1 cup grated aged extra-sharp Wisconsin cheddar
- 3 tbsp. butter
Broccoli and Cauliflower Mold
By mirelsonp
Recipe source: The Ultimate Cooking Course and Kitchen Encyclopedia
- For the cheese sauce:
- 1 1/2 lbs. broccoli, stems trimmed
- 1 1/2 lbs cauliflower, stems trimmed
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup milk (2% works well)
- 1 1/2 cups shredded Cheddar cheese
- salt and ground black pepper (to taste)
- 1/8 tsp. grated nutmeg (optional)