Mirelsonp's profile page
Recipes
Skillet Hash Browns
By mirelsonp
Recipe Source: Bon Appetit - May 2013
- 5 5 3 russet potatoes (about 3 pounds), peeled, coarsely shredded
- 1 1/2 1 1/2 1/2 teaspoons kosher salt
- 1/4 1/4 1/4 teaspoons freshly ground black pepper
- 8 8 8 tablespoons vegetable oil, divided
- 2 2 2 bunches scallions, greens and whites separated, thinly sliced
- Coarse sea salt (such as Maldon)
- to to to a colander under cold water until water runs clear. Squeeze firmly to remove excess liquid. Transfer to a large bowl. Add salt and pepper; toss to coat.
- 1 200°F Hash browns can be made 1 hour ahead. Place on a wire rack set inside a large rimmed baking sheet and keep them in a 200°F oven. Top with scallions before serving.
Halloumi, Eggplant and Tomato Stacks with Basil Coulis
By mirelsonp
Note: Halloumi is a sheep cheese from Cyprus that stands up well to heat
- For the stacks:
- 1 lb eggplant
- salt
- 1 package Halloumi cheese
- 2 large tomatoes
- 1 small red onion
- 1/4 cup olive oil, for brushing
- Basil leaves, garnish
- For the Basil Coulis:
- 1 cup fresh basil packed
- 1 cup fresh spinach, packed
- 2 cloves garlic, roughly chopped
- 1/4 cup pine nuts
- 1/2 tsp salt
- 1/4 cup water
- 1/4 cup extra virgin olive oil
Pear and Dried Cranberry Clafoutis
By mirelsonp
Recipe source: Fine Cooking Oct/Nov 2015 TIP: Check the Neck: The best way to tell if a pear of any variety is ri...
- 1 Tbs. unsalted butter, softened
- 1/3 cup plus 1 Tbs. granulated sugar
- 3 large eggs, at room temperature
- 1-1/4 cups heavy cream
- 3 oz. (2/3 cup) all-purpose flour
- 2 Tbs. pear brandy, such as Poire Williams
- 1 tsp. pure vanilla extract or paste
- 1 tsp. finely grated lemon zest
- 1/4 tsp. kosher salt
- 3 firm-ripe pears (about 1-1/2 lb.)
- 1/3 cup dried cranberries, chopped
- Confectioners’ sugar for dusting
Four-Cheese Baking Powder Biscuits
By mirelsonp
These biscuits are great with chilies and soups
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 1/4 tsp salt
- 1/4 cup butter, chilled
- 1 cup shredded four-cheese blend
- 2/3 cup milk
North Carolina Sweet-Potato Spoonbread
By mirelsonp
12-14 servings
- 2 1/2 cups milk
- 2 cups half-and-half
- 1 Tbsp sugar
- 1 Tbsp salt
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1/2 cup butter, cut into pieces
- 6 large eggs, separated
- 1/4 cup heavy whipping cream
- 3/4 cup cooked mashed sweet potatoes
Quick Apple Strudel
By mirelsonp
Recipe source: A. Chef's Studio
- 2 sheets puff pastry, thawed
- 1 stick butter, melted
- 1 cup walnuts, toasted and chopped
- 2 green apples, peeled, cored and thinly sliced
- 1 Tbsp four mixed with 1 Tbsp cornstarch
- 1 Tbsp ground cinnamon
- 1 tsp ground cardamom
- 1/2 tsp dried lemon peel
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 Tbsp golden raisins
- 2 Tbsp dried cherries or dried cranberries
Pumpkin Gingerbread Trifle
By mirelsonp
A trifle is not only one of the most elegant desserts around, it's also one of the most exuberant
- For gingerbread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 large egg
- 1/2 cup mild molasses (not robust or blackstrap)
- 3/4 cup well-shaken buttermilk (not powdered)
- 1/2 cup hot water
- For pumpkin mousse:
- 1 (1/4-ounces) envelope unflavored gelatin
- 1/4 cup cold water
- 1 (15-ounces) can pure pumpkin
- 1/2 cup packed light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon salt
- 1 cup chilled heavy cream
- 1/2 teaspoon pure vanilla extract
- For whipped cream:
- 1 1/2 cups chilled heavy cream
- 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
Slice-and-Bake Oatmeal Raisin Cookies
By mirelsonp
Recipe source: Bon Appetit | April 2012 DO AHEAD: Cookies can be baked 2 days ahead
- 1 1/4 1 1/4 1/4 cups all-purpose flour
- 3/4 3/4 3/4 cup whole wheat flour
- 1/2 1/2 1/2 teaspoon baking powder
- 1/2 1/2 1/2 teaspoon baking soda
- 1/2 1/2 1/2 teaspoon kosher salt
- 1/8 1/8 1/8 teaspoon ground nutmeg
- 1 1 1 cup (2 sticks) unsalted butter, room temperature
- 1 1 1 cup (packed) light brown sugar
- 1/2 1/2 1/2 cup sugar
- 2 2 2 large eggs
- 1 1 1 teaspoon vanilla extract
- 2 2 2 cups old-fashioned oats
- 2 2 2 cups raisins
- to to to low. Gradually add dry ingredients; mix just to combine. Fold in oats and raisins.
- 2 1 1/2" 4 to 3 of parchment paper. Using paper as an aid, roll up each piece of dough into a 1 1/2" diameter log. Wrap in plastic; freeze for at least 4 hours and up to 3 weeks.
- to 350°F. 1/2"-thick to 2" dough and cut into 1/2"-thick rounds (return unused dough to freezer); place 2" apart on a parchment paper-lined baking sheet.
- 15-18 to until edges are golden brown, 15-18 minutes. Transfer to a wire rack; let cool.
Quick Pickled Dilly Green Beans
By mirelsonp
Will keep up to a week in the refrigerator
- 1/4 cup chopped fresh dill
- 1/2 pound green beans, trimmed
- 1 cup white wine vinegar
- 1 cup water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 teaspoons pickling spice
- 1 garlic clove, peeled
Moussaka
By mirelsonp
Recipe source: Fine Cooking | Oct/Nov 2015 Make Ahead Tips You can make the meat sauce up to 2 days ahead and refri...
- For the meat sauce
- 2 Tbs. extra-virgin olive oil
- 2 medium yellow onions, finely chopped (about 2-1/2 cups)
- Kosher salt and freshly ground black pepper
- 1 lb. 80% lean ground beef
- 1/2 cup dry red wine
- 1/2 cup canned crushed tomatoes
- 1/4 cup finely chopped fresh flat-leaf parsley
- 1 Tbs. tomato paste
- 1/4 tsp. freshly grated nutmeg
- For the eggplant
- 3 lb. eggplant (about 2 medium or 5 to 6 baby eggplant), trimmed and sliced crosswise about 1/4 inch thick
- Kosher salt
- 3 Tbs. extra-virgin olive oil; more as needed
- Freshly ground black pepper
- For the potatoes
- 1 cup extra-virgin olive oil
- 3 medium russet potatoes (about 2-1/2 lb.), rinsed and dried
- Kosher salt
- For the béchamel
- 3 cups whole milk
- 4 oz. (1/2 cup) unsalted butter
- 2-1/4 oz. (1/2 cup) unbleached all-purpose flour
- 2 large eggs, beaten
- 1/2 oz. finely grated Parmigiano-Reggiano or pecorino romano (1/2 cup)
- 1/8 tsp. freshly grated nutmeg; more to taste
- Kosher salt