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Recipes
Braised Root Vegetables and Cabbage with Fall Fruit
By mirelsonp
From Alain Ducasse: A Lesson in Modern French Cooking Published October 2011 in Food and Wine When F&W editors fi...
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 small white onion, thinly sliced
- 4 carrots, sliced 1/3 inch thick
- 4 large radishes, quartered
- 4 baby turnips, peeled and quartered
- 3/4 pound Savoy cabbage, cored and coarsely chopped
- 1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces
- 2 garlic cloves, thinly sliced
- Salt
- Freshly ground pepper
- 1/2 cup low-sodium chicken broth
- 1 Bosc pear—peeled, cored and cut into 1-inch pieces
Three-Bean Tomato Cups
By mirelsonp
Cilantro and cumin give this dish a Mexican flair
- 3/4 pound fresh green beans, cut into 2-inch pieces
- 1/2 pound fresh wax beans, cut into 2-inch pieces
- 1 can (15 oz) black beans, rinsed and drained
- 1 medium sweet red pepper, cut into 1 1/2-inch strips
- 3 green onions, sliced
- 1/4 cup minced fresh cilantro
- 1/4 cup olive oil
- 3 Tbsp red wine vinegar
- 1 tsp ground cumin
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 large firm tomatoes
Baked German Potato Salad
By mirelsonp
Recipe source: NY Times Cooking
- 3 1/2 pounds red potatoes, cut into 1 1/2-inch cubes (about 8 cups)
- Salt
- 3/4 cup diced bacon (5 to 6 slices)
- Olive oil, if needed
- 1 cup finely chopped celery (3 to 4 stalks)
- 1 cup finely chopped onion (1 onion)
- 3 tablespoons flour
- 2/3 cup cider vinegar
- 2/3 cup sugar
- 1/2 teaspoon celery seed
- 1 teaspoon whole-grain mustard
- 1/2 teaspoon black pepper
- 3 tablespoons chopped parsley
Grilled Tuscan Pizzas
By mirelsonp
1. Heat outdoor grill. Brush flatbreads with oil and place directly on grill
- 4 Mediterranean-style flatbreads or pocketless pitas
- 2 tsp oil
- 1 tub (10 1/2-oz) Tuscan Bruschetta
- 1 cup shredded mozzarella cheese
- Garnish: torn fresh basil leaves
Cheddar Beer Soup
By mirelsonp
Recipe source: Gourmet | March 2005
- 2 2 1/4-inch medium leeks (white and pale green parts only), cut into 1/4-inch dice (2 cups)
- 2 2 1/4-inch medium carrots, cut into 1/4-inch dice (1 cup)
- 2 2 1/4-inch celery ribs, cut into 1/4-inch dice (1 cup)
- 2 2 2 teaspoons finely chopped garlic
- 1 1 1/2 Turkish or 1/2 California bay leaf
- 1/2 1/2 1/2 stick (1/4 cup) unsalted butter
- 1/3 1/3 1/3 cup all-purpose flour
- 2 2 2 cups whole milk
- 1 3/4 1 3/4 3/4 cups reduced-sodium chicken broth (14 fl oz)
- 1 1 bottle 1 (12-oz) bottle ale such as Bass
- 1 1 1 tablespoon Worcestershire sauce
- 1 1 1 teaspoon dry mustard
- 1 1 1 teaspoon salt
- 1/4 1/4 1/4 teaspoon black pepper
- 1 1 1 lb extra-sharp Cheddar (preferably English; rind removed if necessary), grated (4 cups)
- 4 4 1/2 bacon slices (3 1/2 oz total), cooked and crumbled
Savory Cranberry Sauce
By mirelsonp
Reprinted from Last Dinner on the Titanic: Menus and Recipes from the Grat Liner by Rick Archbold and Dana McCauley
- 1 Tbsp vegetable oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 cup port
- 2 Tbsp balsamic vinegar
- 1 1/2 cups cranberries, fresh or frozen (thawed)
- 1/2 cup granulated sugar
- 1/4 tsp each salt and pepper
Breakfast Fig and Nut "Cookies"
By mirelsonp
These oversized cookies are more like muffin tops, but calling them cookies makes them seem a bit more indulgent
- 3/4 cup packed brown sugar
- 1/4 cup butter, melted
- 2 large eggs
- 1/4 cup finely chopped dried figs
- 1/4 cup sweetened dried cranberries
- 1 tsp vanilla extract
- 1 cup all-purpose flour (about 4 1/2 oz)
- 1/2 cup whole wheat flour (about 2 1/3 oz)
- 1/2 cup unprocessed bran (about 1 oz)
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/4 cup sliced almonds
- 2 tsp granulated sugar
Balsamic-Baked Potatoes
By mirelsonp
Preheat oven to 425 degrees F
- 1 1/2 lbs new potatoes, halved or quartered if large
- 3/4 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 8 garlic coves, smashed
- 5 sprigs thyme
- Coarse salt and ground ppper
Slow-Cooked Pork and Sausage Meatballs with Porcini Sauce
By mirelsonp
Recipe source: Fine Cooking | Feb/Mar 2015 Meatballs from the slow cooker are truly special—the sauce permeates t...
- For the meatballs
- 1-1/2 cups coarse fresh breadcrumbs
- 1/2 cup red (sweet) vermouth
- 1-1/4 lb. ground pork
- 1 lb. sweet Italian sausage, casings removed
- 1 large egg
- 6 Tbs. finely grated Parmigiano-Reggiano
- 1 tsp. rubbed sage
- 1 tsp. dried oregano
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly grated nutmeg
- For the sauce
- 1 14-1/2-oz. can crushed tomatoes
- 1/4 cup tomato paste
- 1/2 oz. dried porcini mushrooms, crumbled
- 1 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. fennel seeds
- 1/4 tsp. crushed red pepper flakes
- Kosher salt
Summer Corn Chowder
By mirelsonp
Recipe source: Fine Cooking | Aug/Sep 2015
- 3 to 4 medium ears fresh corn
- 2 oz. (4 Tbs.) unsalted butter
- 1 large clove garlic, smashed and peeled
- Kosher salt and freshly ground black pepper
- 1-1/2 cups half-and-half
- 1 Tbs. grapeseed or other vegetable oil
- 7 oz. ham steak, skin removed, ham cut into small dice (about 1-1/3 cups)
- 2 medium yellow onions, cut into medium dice (about 2 cups)
- 3 medium ribs celery, thinly sliced (about 1 cup)
- 1 large red or yellow bell pepper, cut into medium dice (about 3/4 cup)
- 1 Tbs. minced fresh garlic
- 1-1/2 tsp. finely chopped fresh jalapeño
- 1 lb. yellow potatoes (unpeeled), cut into medium dice (about 3 cups)
- 1 quart lower-salt chicken broth
- Louisiana hot sauce, such as Tabasco
- 3 Tbs. thinly sliced fresh chives
- Snap each ear of corn in half. Cut off enough kernels to yield about 2-1/2 cups. Scrape the cobs with the back of the knife to release the corn “milk” and any remaining bits of corn; reserve the cobs.