Mirelsonp's profile page
Recipes
Lemon Blueberry Bars
By mirelsonp
Recipe source: NY Times Cooking Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, ...
- FOR THE CRUST:
- 1 ¼ cups/160 grams all-purpose flour
- ⅓ cup/40 grams confectioners’ sugar, plus more for dusting
- 1 teaspoon finely grated lemon zest
- ¼ teaspoon fine sea salt
- 10 tablespoons/140 grams cold unsalted butter, cubed
- FOR THE CURD:
- 1 ½ cups/300 grams granulated sugar
- ¾ cup/180 milliliters fresh lemon juice (from 4 to 8 lemons)
- 3 large egg yolks
- 2 large eggs
- 2 teaspoons cornstarch
- Pinch of fine sea salt
- 8 tablespoons/113 grams unsalted butter (1 stick), diced
- ½ tablespoon finely grated lemon zest
- 1 ½ teaspoons finely grated lime zest (optional or substitute lemon zest)
- ¾ cup/80 grams fresh blueberries
Kansas City-Style Barbecue Sauce
By mirelsonp
Some like it hot. Some like it sweet
- 2 cups ketchip
- 2 tablespoons Worcestershire sauce
- 1/2 cup distilled white vinegar
- 1 tablespoon molasses
- 1/2 cup water
- 3 tablespoons brown sugar, preferably light brown sugar
- 1 tablespoon chili powder
- 1 tablespoon powdered mustard
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1/4 medium onion, cut into small dice
- 2 medium cloves garlic, minced
Spaghetti in Spicy Tomato Sauce (Lombrichelli All'Etrusca)
By mirelsonp
Heat oil in a large saute' pan
- 4 tablespoons extra virgin olive oil
- 2 carrots, finely chopped
- 1 stalk celery, finely chopped
- 1 medium-large onion, finely chopped
- 1 fresh red chili, seeded and minced (about 1 tablespoon)
- 1 28-ounce can whole San Marzano tomatoes
- Salt
- 1 pound spaghetti or penne
- 1/2 pound pecorino romano or cacio de Roma, grated
Kalamata Lemon Chicken
By mirelsonp
1. Preheat oven to 400 degrees F
- 1 to 1 1/4 lbs skinless, boneless chicken thighs
- 1 Tbsp olive oil
- 2/3 cup orzo
- 1/2 cup rinsed, pitted, and halved Kalamata olives
- 1 (14 oz) can chicken broth
- 1/2 lemon, cut in wedges
- 1 Tbsp lemon juice
- 1 Tsp Greek seasoning blend
- 1/4 tsp each salt and black pepper
Real Skillet Cornbread
By mirelsonp
Recipe source: Epicurious
- 4 tablespoons bacon drippings
- 1 1/2 cups coarse or medium stone-ground cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 large egg, lightly beaten
- 1 1/2 cups well-shaken buttermilk
Crispy Polenta Bites with Arugula Tapenade
By mirelsonp
Recipe Source: Food and Wine - April 2013 Instead of using polenta as a side dish, turn it into crouton-like hors...
- One 16-ounce log of prepared polenta, at room temperature
- 1/2 cup panko bread crumbs
- 3 tablespoons olive oil
- 2 teaspoons fresh lemon juice
- 1/2 cup finely chopped arugula
- 2 tablespoons chopped olives
- Kosher salt
- Ground black pepper
- 3 radishes, very thinly sliced
Raspberry Sauce
By mirelsonp
Recipe source: NY Times Food | Mark Bittman Serve with Migliaccio
- 1 cup raspberry jam
- 2 tablespoons fresh lemon juice
Moroccan Beef Meatball Tagine
By mirelsonp
A tagine is a Moroccan stew
- Meatballs
- 1 1/2 pounds ground beef (20% fat)
- 1/3 cup coarsely grated onion
- 1/3 cup panko breadcrumbs
- 1/4 cup chopped fresh cilantro
- 1 large egg, beaten to blend
- 2 garlic cloves, minced
- 1 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground ginger
- Stew
- 1 tablespoon olive oil
- 3 1/2 cups chopped onions
- 4 garlic cloves, minced
- 2 cinnamon sticks
- 1 teaspoon turmeric
- 1/8 teaspoon saffron threads, crumbled
- 2 cups beef broth
- 1 14.5-ounce can diced tomatoes in juice
- 1/4 cup golden raisins
- 2 cups 1/2-inch thick carrot slices (cut on diagonal)
- 1/4 cup chopped fresh cilantro plus additional for garnish
- 1 5-ounce package baby spinach leaves
- Couscous With Fresh Cilantro and Lemon Juice
- Lemon wedges for garmish
Mediterranean Chicken
By mirelsonp
Recipe source: Better Homes & Gardens, More Slow Cooker Meals
- 2 cups sliced fresh mushrooms
- 1 14 1/2 oz can whole tomatoes, drained and cup up
- 1 6 oz jar marinated artichoke hearts
- 1 2 1/2 oz can sliced, pitted, ripe olives, drained
- 3 Tbsp quick cooking tapioca
- 2 to 2 1/2 lb chicken thighs, skinned
- 1 Tbsp dried Italian seasoning, crushed
- 1/2 tsp salt
- 3/4 cup chicken broth
- 1/4 cup dry white wine or chicken broth
- 6 oz linguine, cooked and drained
- Lemon slices (optional)
Roasted Onions
By mirelsonp
1. Preheat oven to 450 degrees
- 1/4 cup firmly packed light brown sugar
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1/2 tsp salt
- 4 small red onions, quartered
- 1 lb pearl onions
- 1 lb cipollini onions
- 1 lb shallots