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Recipes
Zucchini Pancakes
By mirelsonp
Mucver (pronounced moosh-vair) are delicate, crisp zucchini pancakes popular in Turkey
- FOR THE PANCAKES
- 3 medium zucchini, shredded
- Salt
- freshly ground black pepper
- 3 large eggs, beaten
- ½ cup all-purpose flour
- 1 tablespoon extra virgin olive oil
- 1 cup crumbled feta cheese
- 3 scallions, finely chopped
- ⅓ cup finely chopped dill
- 1 teaspoon baking powder
- 4 to 6 tablespoons vegetable oil, more as needed
- FOR THE YOGURT SAUCE
- ⅔ cup plain yogurt
- 2 cloves garlic, finely chopped
- ½ teaspoon salt
Carrot, Parsnip and Potato Colcannon
By mirelsonp
Recipe source: NY Times | Martha Rose Shulman
- 10 10 10 ounces Yukon Gold potatoes, scrubbed
- 1 1 3-inch pound carrots, peeled, quartered and cut into 3-inch lengths
- 1 1 3-inch pound parsnips, peeled, quartered, cored and cut into 3-inch lengths
- to to taste
- 1 1 1 tablespoon extra-virgin olive oil
- 1 1 1 medium leek, white and light green parts only, cleaned and chopped
- 2 to 3 2 to 3 to tablespoons unsalted butter, to taste
- 3/4 3/4 3/4 cup milk
- Freshly ground pepper
- 1 1 1 tablespoon chopped fresh dill or chervil, optional
Basic White Bread - No Knead
By mirelsonp
Recipe source: Grit Special equipment - 3 1/2-quart enameled cast iron Dutch oven
- Basic White Bread
- 3 3 3 cups bread flour, packed and leveled
- 1 1 1⁄4 1⁄4 teaspoons salt
- 1 1 1 ⁄4 teaspoon active dry yeast
- 1 1 1⁄2 to 13⁄4 13⁄4 cups cool water, divided
- Coarse cornmeal for dusting
Spinach and Cheese Stuffed Pasta Shells
By mirelsonp
Recipe source: Bon Appetit
- 2 10-ounce packages frozen chopped spinach, thawed
- 15 ounces ricotta cheese
- 1 cup (about 4 ounces) grated Parmesan
- 2 tablespoons fennel seeds
- 2 tablespoons chopped fresh basil or 2 teaspoons dried, crumbled
- 3 garlic cloves, minced
- Salt and pepper
- 3 1/2 cups purchased marinara or spaghetti sauce
- 32 jumbo pasta shells, freshly cooked
Panko-Coated Chicken Schnitzel
By mirelsonp
Recipe source: Food and Wine | July 2009 Thomas Keller of the French Laundry in Yountville, California uses panko b...
- 1/2 cup all-purpose flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Kosher salt and freshly ground pepper
- 1/2 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped parsley
Lentil Soup With Spicy Italian Sausage
By mirelsonp
Heat oil in large pot over medium-high heat
- 2 tablespoons olive oil
- 1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
- 1 large onion, chopped (about 3 cups)
- 2 large carrots, peeled, chopped (about 1 3/4 cups)
- 2 large parsnips, peeled, chopped (about 1 3/4 cups)
- 2 large celery stalks, chopped (about 1 cup)
- 1 1/2 teaspoons dried Italian seasoning blend
- 1 pound brown lentils (about 2 1/3 cups)
- 3 quarts (or more) low-salt chicken broth
- 1 5-ounce package baby spinach leaves
Panko-Coated Chicken Schnitzel
By mirelsonp
Thomas Keller of the French Laundry in Yountville, California uses panko bread crumbs to give chicken a crunchy cru...
- 1 cup flour
- 3 eggs, beaten
- 2 cups panko
- 4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
- Salt and freshly ground pepper
- 1/4 cup canola oil
- 6 tablespoons butter
- 2 teaspoons capers
- 2 tablespoons lemon juice
- 1 tablespoon chopped parsley
Garlic Shrimp
By mirelsonp
1. Preheat grill to 300 to 350 degrees (medium) heat
- 8 fresh Texas toast bread slices
- 5 Tbsp olive oil, divided
- 1 1/2 lb peeled, large raw shrimp (20/25 count)
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 cup butter
- 4 fresh thyme sprigs
- 2 Tbsp minced garlic
- 2 Tbsp minced shallots or sweet onion
- 1/3 cup fresh lemon juice
- 2 Tbsp chopped fresh parsley
- Garnish: lemon zest
Shaved Brussels Sprout and Shallot Saute
By mirelsonp
Recipe source: Bon Appetit
- 1 3/4 lbs. Brussels sprouts, outer leaves removed
- 2 Tbsp (1/4 stick) butter
- 3 Tbsp olive oil
- 12 medium shallots, thinly sliced (about 2 cups)
- 4 Tbsp. pine nuts, toasted, divided
- 2 Tbsp. fresh lemon juice
Spicy Tomato-Basil Sauce
By mirelsonp
For topping Pan-Seared Polenta
- 4 1/2 cups canned crushed tomatoes with added puree (from two 28-ounce cans), divided
- 1/4 cup pine nuts
- 4 1/2 tablespoons extra-virgin olive oil
- 3/4 cup finely chopped onion
- 4 large garlic cloves, minced
- 1 teaspoon fennel seeds (finely crushed in plastic bag)
- 3/8 teaspoon (or more) dried crushed red pepper
- 1/2 cup finely chopped fresh basil, divided
- 1/3 cup dry white wine
- 1 teaspoon dried oregano
- freshly ground black pepper