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Recipes
Sweet and Savory Fruit Salad
By mirelsonp
Recipe source: NY Times Cooking | Melissa Clark
- 1/3 1/3 1/3 cup granulated sugar
- 1 1 1 serrano chile, halved
- 1 1 1 whole dried star anise
- 7 to 8 7 to 8 8 cups mixed cut fruit, such as peaches, plums, raspberries, blueberries, blackberries, mango, pineapple, oranges, grapefruit, pears or bananas
- 2 2 2 teaspoons chopped tarragon
- 2 2 2 teaspoons chopped basil
- to sea salt, to taste
- to pepper, to taste
- Mascarpone or crumbled ricotta salata, for garnish (optional)
- Preparation
Fabulous Three-Berry Tart
By mirelsonp
Do ahead: Make the crust and filling a day ahead and refrigerate
- Crust:
- 1 bag (8 oz) animal crackers
- 1/3 cup butter, melted
- 1 tsp ground cinnamon
- 2 Tbsp sugar
- Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 2 Tbsp lemon juice
- 1 cup whipping cream
- 1/2 pint (1 cup) fresh black berries
- 1/2 pint (1 cup) fresh blueberries
- 1/2 pint (1 cup) fresh raspberries
- 1/4 cup strawberry jam
- 1 Tbsp orange juice
Date, Olive, and Goat Cheese Tart
By mirelsonp
Recipe source: Martha Stewart
- 10 ounces all-butter puff pastry, such as Dufour (from a 14-ounce package), thawed
- Unbleached all-purpose flour, for dusting
- 1 large egg, lightly beaten
- 4 Medjool dates (3 ounces)
- 4 ounces fresh goat cheese (1/2 cup), room temperature
- 2 ounces cream cheese (1/4 cup), room temperature
- Kosher salt and freshly ground pepper
- 2 ounces Kalamata olives, pitted and coarsely chopped (1/3 cup)
- 2 tablespoons Quick-Pickled Chiles**
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- Flaky sea salt, such as Maldon, for serving
Giant Bean Succotash
By mirelsonp
Recipe source: Bon Appetit - August 2013 [From a dish at Ten Tables restaurant in Jamaica Plain, MA] Note: To make...
- 1 cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-oz. cans butter beans, drained
- 2 tsp. vegetable oil
- 4 slices bacon, cut into 1/4" pieces
- 1 medium onion, chopped
- 2 garlic cloves, thinly sliced
- 1 celery stalk, chopped
- 6 cups corn kernels (from about 6 ears)
- 1 cup heavy cream
- Freshly ground black pepper
- Fresh thyme leaves (for serving)
Balsamic Vinaigrette
By mirelsonp
Combine all ingredients in bowl; stir with whisk
- 3 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh parsley
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove crushed
Baked Beans
By mirelsonp
Heat oven to 350 degrees. Cook ground beef with onion, pepper, celery, garlic, and oil until meat is almost done
- 1 lb ground beef
- 1 medium onion
- 1 medium green pepper
- 1/2 cup celery
- 1 clove garlic
- 2 Tbsp bacon fat or oil
- 4 Tbsp brown sugar
- 1 tsp dry mustard
- 1 can tomato paste
- 1 1-lb, 12 oz can B&B beans
Savory Olive Bread
By mirelsonp
While it looks like a country-style pie, this round loaf is a hearty yeast bread chock-full of onions and olives
- 2 to 2 1/2 cups all-purpose flour
- 1 package active dry yeast
- 1 cup warm water (120 to 130 degrees)
- 1 Tbsp olive oil
- 3/4 tsp salt
- 3 cups slivered red or yellow onoins
- 4 cloves garlic, minced
- 2 Tbsp olive oil
- 1 6-oz can pitted ripe green olives, drained and halved
- 2 to 3 Tbsp snipped fresh sage or 1 tsp dried sage, crushed
- 1 egg yolk
- 1 Tbsp water
- Fresh sage sprigs (optional)
Black Bean Quesadillas
By mirelsonp
Recipe source: Goya
- 1 cup Goya Pico de Gallo Salsa
- 1 Can (15.5 oz.) Goya Black Beans, drained and rinsed
- 1/2 cup shredded Monterey jack cheese
- 2 Tbsp. finely chopped fresh cilantro
- 1 10-inch Goya Tortillas (for Burritos)
- 1 tsp. Goya extra virgin olive oil
- Goya Salsita (optional)
Tomato-and-Watermelon Salad
By mirelsonp
This dish is adapted from Seasoned in the South: Recipes From Crook's Corner and From Home by Bill Smith
- 5 cups (3/4-inch) seeded watermelon cubes
- 1 1/2 lb ripe tomatoes, cut into 3/4-inch cubes
- 3 tsp sugar
- 1/2 tsp salt
- 1 small red onion, quartered and thinly sliced
- 1/2 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- Romaine lettuce leaves (optional)
- Cracked black pepperto taste
French Potato Salad With Green Onions
By mirelsonp
Recipe source: NY Times Cooking
- 2 pounds small russet potatoes
- 1/4 cup dry white wine
- 1 tablespoon white-wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/4 cup olive oil
- 2 tablespoons finely chopped green onions
- 2 tablespoons finely chopped fresh parsley