Mirelsonp's profile page
Recipes
Radish Sandwiches
By mirelsonp
Recipe Source: NY Times Food | April 1, 2015
- 1 baguette
- 12 TBSP (1 1/2 sticks) unsalted butter, room temperature
- 2 tsp. flaky sea salt, like Maldon
- 2 bunches radishes, washed, trimmed and thinly sliced
- 1 small handful arugula
- 1 tsp. finely minced fresh garden herbs, like chives or tarragon
Tomato Tart
By mirelsonp
Recipe source: Pepperidge Farms
- 1 large Spanish onion or Vidalia , thinly sliced (about 2 cups)
- 2 tablespoons olive oil
- 8 plum tomato, cut in half lengthwise
- 1/2 of a 17.3-ounce package Puff Pastry Sheets(1 sheet), thawed
- 2 tablespoons Dijon-style mustard
- 1 cup shredded mozzarella cheese(about 4 ounces)
- 1 tablespoon chopped fresh oregano leaves
Sheet Pan Pancake with Blueberry Syrup
By mirelsonp
Recipe source: Good Housekeeping Magazine
- 1 pt. blueberries
- 1 cup pure maple syrup
- 2 1/4 cup AP flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. kosher salt
- 2 1/4 cup buttermilk
- 2 large eggs, at room temperature
- 1/4 cup sugar
- 1 Tbsp. honey
- 1 tsp. vanilla extract
- 4 Tbsp. unsalted butter
- Yogurt, for serving
Ultimate Lobster Rolls
By mirelsonp
Recipe source: Bon Appetit - June 2013 Note: Warm, toasty buttered rolls are key
- 3 1 1/4 lb. live lobsters
- 1 celery stalk, finely chopped
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. chopped fresh chives
- 2-3 Tbsp. mayonnaise
- Freshly ground black pepper
- 6 New England-style split-top hot dog buns
- 2 Tbsp. unsalted butter, room temperature
Asparagus With Gremolata Butter
By mirelsonp
Recipe source: Bon Appetit | March 2003 The asparagus can be blanched and chilled one day ahead
- 2 pounds asparagus, trimmed
- 2 tablespoons (1/4 stick) butter
- 2 teaspoons grated lemon peel
- 1 large garlic clove, minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh Italian parsley
- PREPARATION
Quick Sauteed kale With Toasted Pine Nuts
By mirelsonp
Don't be concerned about the amount of kale called for in this recipe
- 4 bunches dale (about 2 pounds)
- 1/4 cup olive oil
- 1 large red onion, chopped
- 2 garlic cloves, minced
- 1/3 cup pine nuts, toasted
Salmon with Red Wine-Balsamic Sauce
By mirelsonp
1. In a medium saucepan, heat 1 tablespoon of the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 small shallot, minced
- 1 thyme sprig
- 1/2 teaspoon cracked black pepper
- 2 cups dry red wine
- 1/4 cup balsamic vinegar
- 2 tablespoons heavy cream
- 4 tablespoons cold unsalted butter, cut into tablespoons
- Salt and freshly ground black pepper
- Four 6-ounce skinless salmon fillets
Spicy Squash Pickles
By mirelsonp
1. Place a wire rack on a baking sheet
- 3/4 pound zucchini, cut into 1/4-inch-thick slices
- 3/4 pound yellow squash, cut into 1/4-inch-thick slices
- 2 teaspoons kosher salt, divided
- 1/2 cup thinly sliced sweet onion (such as Vidalia)
- 1 cup water
- 1 cup cider vinegar
- 1/4 cup maple syrup
- 1/4 to 1/2 teaspoon crushed red pepper
Warm Yellow Wax Beans in Bacon Vinaigrette
By mirelsonp
Recipe source: Food and Wine | April 2014 This clever wax bean dish is a cross between a salad and a side dish: it'...
- 2 pounds yellow wax beans, trimmed
- 3 tablespoons extra-virgin olive oil
- 4 ounces thickly sliced bacon, cut into lardons (1 cup)
- 2 tablespoons sherry vinegar
- 10 ounces cherry tomatoes, halved
- 1 small shallot, very finely chopped
- 2 garlic cloves, very finely chopped
- 1/3 cup chopped basil
- Kosher salt
Mississippi Roast
By mirelsonp
Recipe source: NY Times Food | Sam Sifton | January 27, 2016
- 1 boneless chuck roast or top or bottom round roast, 3 to 4 pounds
- 2 teaspoons kosher salt, plus more to taste
- 1 1/2 teaspoons freshly ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 3 tablespoons neutral oil, like canola
- 6 tablespoons unsalted butter
- 8 to 12 pepperoncini
- 2 tablespoons mayonnaise
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon dried dill
- 1/4 teaspoon sweet paprika
- 1 teaspoon buttermilk, optional
- Chopped parsley, for garnish