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Recipes
Orzo Salad With Everything
By mirelsonp
Cook orzo in pot of boiling salted water until tender but still firm to bite, stirring occasionally
- 1 1/2 cups orzo (about 10 oz)
- 1/3 cup (packed) chopped drained oil-packed sun-dried tomatoes
- 5 Tbsp extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 1/4 cup (packed) chopped pitted Kalamata olives
- 1 cup finely chopped radicchio (from 1 small head)
- 1/2 cup pine nuts, toasted
- 1/2 cup chopped fresh basil
- 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
- 2 large garlic cloves, minced
Maida Heatter's Chocolate Cheesecake Brownies
By mirelsonp
Recipe source: NY Times Food | Maida Heatter
- THE BROWNIE LAYER:
- 4 ounces (1 stick) unsalted butter, plus butter for greasing the pan
- 2 ounces unsweetened chocolate
- Pinch of salt, if desired
- 1 cup sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/3 cup unsifted all-purpose flour (bleached or unbleached)
- 1 cup toasted pecan halves (see note)
- 1/2 cup packed shredded coconut
- THE CHOCOLATE CHEESECAKE LAYER:
- 8 ounces cream cheese, at room temperature
- 1/2 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
- A few drops almond extract, optional
- 2 large eggs
- 1 tablespoon flour
- Cocoa powder, either sweetened or unsweetened, optional
Fresh Pasta with Pork Shoulder and Cocoa Sugo
By mirelsonp
Recipe source: Food and Wine - April 2013 Chef Vic Casanova flavors house-made pasta with cocoa to serve with his...
- 1/4 cup 1/4 cup extra-virgin olive oil
- 2 pounds 2 pounds trimmed boneless pork shoulder, cut into 4 slices
- Salt
- Freshly ground pepper
- 1 large 1 large Spanish onion, finely chopped
- 4 medium 4 medium carrots, finely chopped
- 4 4 celery ribs, finely chopped
- 3 3 garlic cloves, finely chopped
- 1 1/2 tablespoons 1 1/2 tablespoons minced rosemary
- 1 1/2 tablespoons 1 1/2 tablespoons minced sage
- 2 tablespoons 2 tablespoons unsweetened cocoa powder
- 2 tablespoons 2 tablespoons tomato paste
- 1 cup 1 cup dry white wine
- 1 quart 1 quart chicken stock
- 2 tablespoons 2 tablespoons chopped mint
- 1 tablespoon 1 tablespoon chopped parsley
- Pinch Pinch of crushed red pepper flakes
- 3 tablespoons 3 tablespoons unsalted butter
- 1 pound 1 pound fresh tonnarelli or linguine
- Freshly grated Pecorino Romano cheese, for serving
- 1 1. Preheat the oven to 350°. In a large enameled cast-iron casserole, heat the oil. Season the pork slices with salt and pepper and brown over moderately high heat, turning once, 10 minutes. Transfer the pork to a plate.
- 3 3. Return the pork to the pot, nestling it into the liquid. Cover and braise in the oven until very tender, about 2 1/2 hours.
- 4 4. Remove the meat and pull it into large shreds, discarding any fat. Transfer the braising liquid and vegetables to a blender and puree until smooth. Return the meat and sauce to the pot and stir in the mint, parsley, crushed red pepper and butter.
- 5 5. Meanwhile, in a large pot of salted boiling water, cook the pasta until al dente. Drain and add the pasta to the sauce; tossing over low heat until nicely coated, about 2 minutes. Serve the pasta in bowls, passing grated Pecorino at the table.
- Make Ahead
- The pork-cocoa sugo can be refrigerated for up to 5 days.
- Suggested Pairing
- Pour a ripe, fruit-forward Nero d’Avola from Sicily to go with this cocoa-scented, Sicilian-inspired ragù.
- Published April 2013
Giant Bean Succotash
By mirelsonp
Recipe source: Bon Appetit - August 2013
- 1 cup dried gigante, corona, or large lima beans, soaked overnight, drained, or two 15-oz. cans butter beans, drained
- Kosher salt
- 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)
Best Ever Barbecued Ribs
By mirelsonp
Recipe source: Bon Appetit | July 2012
- 2 1/2 tablespoons kosher salt
- 1 tablespoon dry mustard
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 8 pounds baby back pork ribs (8 racks) or St. Louis-style spareribs (4 racks)
- Low-salt chicken broth (optional)
- 1 1/2 cups store-bought or homemade barbecue sauce plus more
Onion Confit
By mirelsonp
Recipe source: NY Times Food | David Tanis Sometimes called onion marmalade, a spoonful or two makes a perfect acco...
- 3 pounds medium onions
- 6 tablespoons butter, duck fat or lard
- 2 teaspoons sugar
- Salt and pepper
- 2 bay leaves
- A few fresh thyme sprigs
- Pinch of cayenne
- 2 tablespoons white wine vinegar or red wine vinegar
- 1/2 cup dry white or red wine
Quick Pizza Dough
By mirelsonp
Recipe source: NY Times Food | April 8, 2015 | Suzanne Lenzer
- 2 3/4 cups/390 grams bread flour
- 2 1/2 teaspoons/7 grams active dry yeast (1 packet)
- 2 teaspoons sea salt
- 1/4 cup extra-virgin olive oil
- 1 cup warm water
- 2 or 3 tablespoons medium or coarse cornmeal
Fresh Fruit Medley
By mirelsonp
Can be made a day ahead
- Honey-Poppy Seed Dressing:
- 1/4 cup vegetable oil
- 3 Tbsp honey
- 2 Tbsp lemon juice
- 1 1/2 tsp poppy seed
- Fruits:
- 2 nectarines or apricots, sliced
- 1 orange, peeled, sliced
- 1 medium pineapple, peeled, cored and cut into 1-inch pieces
- 1 small bunch seedless grapes, each cut in half (about 2 cups)
Spanish White Beans with Spinach
By mirelsonp
1. Cook onion and sun-dried tomatoes in 1/4 cup oil with 1/2 teaspoon each of salt and pepper in a 5- to 6-qt pot ...
- 1 large onion, coarsely chopped (2 cups)
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 6 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced
- 1/2 teaspoon sweet smoked paprika (pimentón dulce)
- 2 (19-ounces cans) cannellini beans, rinsed and drained
- 1 cup water
- 2 (10-ounces) bags spinach, tough stems removed
Chocolate Cheesecake
By mirelsonp
Recipe source: NY Times Food
- TO FINISH:
- NGREDIENTS
- 2 cups/170 grams graham cracker crumbs
- 1/2 cup/100 grams light brown sugar
- 4 tablespoons/50 grams (1/2 stick) unsalted butter, melted
- 1 cup/250 milliliters sour cream
- 8 ounces/250 grams best-quality semisweet chocolate, preferably Callebaut, broken into pieces
- 1 1/2 pounds/700 grams cream cheese
- 1 cup/200 grams granulated sugar
- 3 eggs
- 3 or 4 graham crackers
- 2 tablespoons/25 grams unsalted butter
- Chocolate ganache (optional)
- Nutritional Information