Mirelsonp's profile page
Recipes
Daniel Boulud's Madeleines
By mirelsonp
Recipe source: Bon Appetit | February 2015 Yield: 12 large or 5 dozen mini
- Special equipment:
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 large eggs
- 1/3 cup granulated sugar
- 1 tablespoon light brown sugar
- 1 tablespoon honey
- 2 teaspoons finely grated lemon or orange zest
- 6 tablespoons warm melted unsalted butter
- 12 -cake regular madeleine pan or three 20-cake mini madeleine pans and a pastry bag or resealable plastic bag.
White Bean, Sausage, and Turnip Green Stew
By mirelsonp
Recipe source: Southern Living | November 2015
- 1/4 cup plus 1 1/2 tsp. kosher salt, divided
- 1 (1-lb.) package fresh chopped turnip greens
- 2 cups diced smoked sausage
- 2 olive oil
- 3 medium turnips (about 1 lb.), chopped
- 2 leeks, chopped
- 1 red bell pepper, chopped
- 3 garlic cloves, minced
- 2 (15-oz.) cans white beans, drained and rinsed
- 1 (32-oz.) container reduced-sodium chicken broth
- 1/4 cup grated Parmigiano-Reggiano cheese
- 1 ground black pepper
Grilled Green Tomatoes Caprese
By mirelsonp
8 to 10 servings
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 2 garlic cloves, minced
- 1 Tbsp brown sugar
- 1/8 tsp salt
- 4 medium green tomatoes, cut into 1/4-inch-thick slices (about 2 lbs)
- 1 (16-oz) package sliced fresh mozzarella cheese
- Kosher salt and freshly ground pepper to taste
- 1/3 cup thily sliced fresh basil
Buttermilk Pancakes
By mirelsonp
Recipe source: Southern Living | November 2015
- 1 3/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup butter, melted
Ribs with Hot-Pepper-Jelly Glaze
By mirelsonp
Recipe source: Food and Wine - June 2013 Grace Parisi dry marinates then roasts baby back and spare ribs before gr...
- 2 2 2 tablespoons coriander seeds
- 1 1 1 teaspoon dried orange peel
- 1/4 1/4 1/4 cup dark brown sugar
- 2 2 2 tablespoons chile powder
- 1 1 1 tablespoon garlic powder
- 1 1 1 tablespoon onion powder
- Kosher salt
- Freshly ground pepper
- 4 4 6 English-cut beef short ribs, about 6 inches long (3 pounds)
- 2 2 2 racks baby back ribs (6 pounds), membranes removed
- 2 2 2 racks spareribs (4 pounds), membranes removed
- 1 1/2 1 1/2 1/2 cups hot red pepper jelly
- 1/4 1/4 1/4 cup white miso
- 1/4 1/4 1/4 cup fresh lemon juice
- 2 2 to tablespoons Sriracha (or to taste)
- Sesame seeds and chopped scallions, for garnish
- 2 2. to 325°. 30 oven to 325°. Put the short ribs in a small baking dish and cover with foil. Roast for 30 minutes.
- 4 4. 5 Meanwhile, in a saucepan, combine the pepper jelly with the miso, lemon juice, Sriracha and the reserved pan juices. Simmer the glaze for 5 minutes, whisking.
Grilled Summer Squash with Bagna Cauda and Fried Capers
By mirelsonp
Bagna cauda, the simple Italian sauce of olive oil, anchovies and garlic, flavors strips of grilled zucchini and ye...
- 1/2 cup extra-virgin olive oil, plus more for brushing
- One 3 1/2-ounce jar of capers, drained and patted dry with paper towels
- 8 anchovy fillets, minced
- 6 garlic cloves, minced
- Four 8-ounce zucchini, sliced lengthwise 1/4 inch thick
- Four 8-ounce yellow squash, sliced lengthwise 1/4 inch thick
- Salt
- Freshly ground pepper
- Finely grated zest and juice of 1 lemon
- 1 tablespoon minced flat-leaf parsley, plus 1 cup parsley leaves
Cheddar-Jalapeno Biscuits
By mirelsonp
Recipe source: Food and Wine | August 2015 Make Ahead: The unbaked biscuits can be transferred to a sturdy plasti...
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 stick cold unsalted butter, cubed
- 1 cup cold whole milk
- 1 cup shredded aged cheddar cheese
- 1/4 cup finely chopped pickled jalapeños
- 1 large egg, lightly beaten
Wild Salmon, Orzo and Arugula Pesto en Papillote
By mirelsonp
1. Preheat the oven to 375 degrees F
- Salt
- 10 oz baby arugula
- 1 lb orzo pasta
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 garlic cloves, coarsely chopped
- 1 Tbsp grated lemon zest
- 1 tsp distilled white vinegar
- 1/2 medium shallot, chopped
- 1/4 tsp Tabasco
- 1/4 tsp sugar
- 2/3 cup extra-virgin olive oil
- Six 6-oz, skinless, center-cut wild salmon fillets
- 6 Tbsp dry white wine
- Freshly ground pepper
- 2 lemons, very thinly sliced
Lemon Sparkle Cupcakes
By mirelsonp
1. In a large bowl, cream shortening and sugar until light and fluffy
- Topping:
- 2/3 cup shortening
- 1 cup sugar
- 3 eggs
- 1 2/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup milk
- 1 Tbsp grated lemon peel
- 1/4 cup sugar
- 1 Tbsp grated lemon peel
- 1/8 tsp ground nutmeg
Cauliflower-Cheese Fritters
By mirelsonp
Recipe source: Fine Cooking | Oct/Nov 2014 Note: If you’d like a quick dip to go with them, whisk some full-fat p...
- 4 oz. (1/2 cup) whole-milk ricotta
- 4 oz. (1/2 cup) fresh goat cheese, at room temperature
- 1/4 oz. (1/4 cup) finely grated Parmigiano-Reggiano
- 1-1/2 oz. (1/3 cup) all-purpose flour
- 2 large egg yolks
- 1/8 tsp. freshly grated nutmeg
- Pinch cayenne pepper
- Kosher salt and freshly ground black pepper
- 1/2 small head cauliflower (about 3/4 lb.), chopped into 1/4-inch pieces (about 2 cups)
- 1/4 cup thinly sliced fresh chives
- 1 Tbs. finely grated lemon zest (from 2 lemons)
- 4 cups peanut oil, for frying
- 1-1/4 cups plain panko