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Tomato-Thyme Shortbreads with Olive Gremolata

Tomato-Thyme Shortbreads with Olive Gremolata

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Recipe source: Food and Wine | April 2014 While shortbread is most often served as a sweet, this clever version tra...

  • SHORTBREADS
  • 1 cup all-purpose flour
  • 1/4 cup tomato paste
  • 1 tablespoon sugar
  • 1 tablespoon finely grated Parmigiano-Reggiano cheese
  • 1 tablespoon fresh thyme leaves
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Pinch of freshly ground black pepper
  • 1 stick cold unsalted butter, cubed
  • GREMOLATA
  • 1/2 cup finely chopped pitted green olives, such as Castelvetrano
  • 1/2 cup finely chopped pitted kalamata olives
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1 1/2 teaspoons finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • 1 small garlic clove, minced
  • Kosher salt
  • Freshly ground black pepper
4.4/5 (7 Votes)

Asparagus, Potato and Leek Soup

Asparagus, Potato and Leek Soup

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Recipe Source: NY Times Cooking

  • 1 teaspoon unsalted butter
  • 1 large leek, white and light green part only, washed and chopped
  • 1 medium baking potato, peeled and cut into 1/2-inch cubes
  • 1/2 pound asparagus, ends snapped off, tips cut off and reserved, stalks cut into 1-inch pieces
  • 3 cups chicken broth, homemade or low-sodium canned
  • 1/2 teaspoon grated lemon rind
  • 3/4 teaspoon kosher salt, plus more to taste
  • Freshly ground pepper to taste
  • 1 teaspoon olive oil
  • 8 shiitake mushrooms, stemmed and quartered
0/5 (0 Votes)

Cast-Iron Steak

Cast-Iron Steak

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Recipe source: NY Times | Julia Moskin

  • Coarse salt, such as kosher salt or Maldon sea salt
  • 1 or 2 boneless beef steaks, 1 inch thick (about 2 pounds total), such as strip, rib-eye, flat iron, chuck-eye, hanger or skirt (preferably “outside” skirt)
  • Black pepper (optional)
4.8/5 (9 Votes)

Cheddar Cheese Biscuits

Cheddar Cheese Biscuits

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Recipe source: Saveur | November 2014

  •  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
4.7/5 (6 Votes)

Fingerling Potatoes With Chives and Tarragon

Fingerling Potatoes With Chives and Tarragon

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Peel potatoes and halve lengthwise

  • 1 1/2 lb fingerling potatoes
  • 1 1/2 cups water
  • 3 Tbsp extra-virgin olive oil
  • 1 large garlic clove, finely choppped
  • 3 tbsp chopped chives
  • 1 Tbsp chopped tarragon
0/5 (0 Votes)

Barbecue Chicken Sandwiches

Barbecue Chicken Sandwiches

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1. Combine first 10 ingredients in a saucepan

  • 1/2 cup no salt-added ketchip
  • 2 Tbsp honey mustard
  • 2 Tbsp water
  • 3/4 tsp ancho chile powder
  • 3/4 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp ground cumin
  • 1/2 tsp Worcestershire sauce
  • 1/8 tsp kosher salt
  • 3 cups shredded skinless, boneless rotisserie chicken
  • 3 Tbsp canola mayonnaise
  • 2 Tbsp cider vinegar
  • 1 tsp sugar
  • 3 cups packaged coleslaw
  • 1/3 cup chopped green onions
  • 6 hamburger buns, toasted
0/5 (0 Votes)

Slow-Roasted Salmon with Cherry Tomatoes and Couscous

Slow-Roasted Salmon with Cherry Tomatoes and Couscous

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Slowly roast a trimmed, center-cut piece of salmon over a bed of herbs to infuse the flesh with fresh flavor; then ...

  • Yogurt sauce:
  • 1 cup plain Greek yogurt
  • 1/2 cup plain yogurt
  • 3 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon finely grated lemon zest
  • Kosher salt
  • Salmon:
  • 6 tablespoons olive oil, divided
  • 1/2 bunch dill fronds
  • 1/2 bunch thyme sprigs
  • 1 3-pound piece center-cut skin-on salmon fillet, preferably wild king, pin bones removed
  • Kosher salt
  • 8 ounces small cherry tomatoes on the vine (optional)
  • Tomatoes and couscous:
  • 2 cups cherry tomatoes, halved
  • 4 tablespoons olive oil, divided
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons za'atar (optional)
  • Kosher salt
  • 2 cups Israeli couscous
  • 1 tablespoon unsalted butter
0/5 (0 Votes)

Alfredo Seafood Casserole

Alfredo Seafood Casserole

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1. Heat oven to 350 degrees F

  • 4 cups uncooked mini lasagna (mafalda)
  • 2 cups fresh broccoli florets
  • 1 jar (1 lb) Alfredo pasta sauce
  • 1/2 cup milk
  • 1/8 tsp pepper
  • 1/2 lb cooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
  • 1 container (8 oz) refrigerated pasteurized crabmeat, drained, cut up
  • 1/4 cup chopped fresh parsley
  • 1/4 cup shredded Parmesan cheese
  • 1 Tbsp butter, melted
  • 1/4 cup Progresso Italian style bread crumbs
4.7/5 (6 Votes)

Roasted Pears and Parsnips

Roasted Pears and Parsnips

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Recipe source: Fine Cooking | Oct/Nov 2014 Roasting pears with earthy parsnips plays up the root vegetable's natura...

  • 1-1/2 lb. parsnips, trimmed, cored, and cut into 1-inch pieces
  • 2 firm pears, trimmed, cored, and cut into 1-inch pieces
  • 2 Tbs. extra-virgin olive oil
  • 1/2 tsp. smoked paprika
  • Kosher salt
  • 1 Tbs. white balsamic vinegar
  • 1 Tbs. chopped fresh dill
  • Toss with the vinegar and dill.
4.8/5 (5 Votes)

Chocolate-Bourbon-Fudge Balls

Chocolate-Bourbon-Fudge Balls

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Recipe source: Southern Living | December 2016

  • 2 (4-oz.) bittersweet chocolate baking bars, chopped
  • 1 (4-oz.) semisweet chocolate baking bar, chopped
  • 1 1/2 tablespoons salted butter, cubed
  • 9 tablespoons heavy cream
  • 1/4 cup bourbon
  • 2 teaspoons vanilla extract
  • 1 (5.3-oz.) pkg. pure butter shortbread cookies (such as Walkers), finely crushed
  • 1/2 teaspoon fine sea salt
  • 2 cups finely chopped toasted pecans
4.4/5 (5 Votes)