Mirelsonp's profile page
Recipes
Dry-Rubbed Turkey Breast
By mirelsonp
Recipe source: Bon Appetit | November 2018
- 1 Tbsp. coriander seeds
- 1 Tbsp. fennel seeds
- 1 Tbsp. black peppercorns
- 1/3 cup Diamond Crystal or 1/4 cup Morton kosher salt
- 2 tsp. light brown sugar
- 1 (6-lb.) skin-on, bone-in turkey breast, patted dry
Dorrie Greenspan's Almond Crescents
By mirelsonp
Recipe source: Food and Wine | December 2016 Dorie Greenspan's Eastern European-inspired cookies, sometimes called ...
- 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 1 3/4 cups all-purpose flour
- 1 1/3 cups almond flour
- 1 1/2 cups confectioners’ sugar, plus more for dusting
Heirloom Tomato and Peach Salad
By mirelsonp
Recipe source: Fine Cooking | Aug/Sep 2015
- 3 cups Sherry Vinegar and Rosemary Marinated Peaches, drained, marinade reserved
- 1 tsp. Dijon mustard
- 4 large heirloom tomatoes (about 2 lb.), cored and sliced into 1/2-inch-thick rounds
- Flaky sea salt, such as Maldon, and freshly ground black pepper
- 8 medium fresh mint leaves, torn
Grilled Chicken and Creamy Corn
By mirelsonp
In a small bowl combine oive oil and paprika
- 2 Tbsp olive oil
- 1 tsp smoked paprika
- 3 Fresh ears of sweet corn
- 4 skinless, boneless chicken breast halves
- Salt and black pepper
- 1/3 cup sour cream
- Milk
- 1/4 cup shredded fresh basil
Roast Sirloin of Beef
By mirelsonp
Recipe source: Bon Appetit | June 2011
- 1 2-pound 3"-4"-thick top sirloin or strip loin roast
- Gray sea salt and freshly ground black pepper
- 2 tablespoons olive oil
Cinnamon Raisin Swirl Bread
By mirelsonp
Recipe source: NY Times | Melissa Clark
- FOR THE DOUGH:
- 2 1/4 teaspoons/7 grams active dry yeast (1 package)
- 1 1/2 cups/355 grams lukewarm milk
- 1/3 cup/67 grams granulated sugar
- 1 tablespoon/15 grams kosher salt
- 3 tablespoons/43 grams butter, melted, more for greasing bowl and pans
- 2 eggs
- 5 to 6 cups/625 grams to 750 grams all-purpose flour
- FOR THE FILLING:
- 1/3 cup/79 milliliters dry sherry or apple cider
- 1 1/2 cups/225 grams raisins
- 4 tablespoons/57 grams butter, melted
- 1/2 cup/100 grams dark brown sugar
- 1 tablespoon/8 grams cinnamon
- Cinnamon sugar, for dusting (optional)
Tuscan Style Tuna Salad
By mirelsonp
Recipe Source: © EatingWell Make Ahead Tip: Cover and refrigerate for up to 2 days
- 2 6-ounce cans chunk light tuna, drained
- 1 15-ounce can small white beans, such as cannellini or great northern, rinsed (see Ingredient note)
- 10 cherry tomatoes, quartered
- 4 scallions, trimmed and sliced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- Ingredient Note: When you use canned beans in a recipe, be sure to rinse them first in a colander under cold running water, as their canning liquid often contains a fair amount of sodium.
- DIRECTIONS
- Combine tuna, beans, tomatoes, scallions, oil, lemon juice, salt and pepper in a medium bowl. Stir gently. Refrigerate until ready to serve.
Farmer's Tomato Pie
By mirelsonp
Preheat oven to 450 degrees
- 1/2 of a 15-ounce package (1 crust) rolled refrigerated unbaked piecrust
- 1 1/3 cups shredded Italian blend cheese (5 1/2 ounces)
- 4 cloves garlic, minced
- 2 tablespoons fine dry bread crumbs
- 2 pounds ripe tomatoes, cut into wedges (about 6 cups)
- 1 cup halved cherry tomatoes
- 1/4 to 1/2 cup loosely packed small fresh basil leaves
Chicken Scaloppine al Limone
By mirelsonp
Pound boneless chicken thighs until they are thin and even, or purchase them pre-flattened
- 1 1/2 pounds boneless chicken thighs
- Salt
- Black pepper
- 1 cup all-purpose flour, or more as needed
- 1 1/2 cups fresh bread crumbs, or more as needed
- 3 eggs
- 2 tablespoons extra virgin olive oil, plus more as needed
- 3 tablespoons butter, plus more as needed
- 1/4 cup dry white wine
- 1/2 cup chicken or vegetable stock
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup chopped fresh parsley, plus more for garnish
- Lemon wedges for serving
Crispy Stuffed Chicken Cutlets With Ham, Cheese and Sauerkraut
By mirelsonp
Season chicken lightly with salt and pepper
- 6 boneless, skinless chicken cutlets (about 1 1/4 pounds total)
- Kosher salt
- Freshly ground black pepper
- 2 large egg whites
- 2 tablespoons cornstarch
- 1 tablespoon chopped parsley
- 2 teaspoons minced garlic
- Dijon mustard
- 1 1/2 ounces thinly sliced ham (1 1/2 slices)
- 3 tablespoons sauerkraut, packed, more for serving
- 3/8 teaspoon caraway seeds
- 2 cups plain bread crumbs
- 2 tablespoons extra virgin olive oil, for frying.