Mirelsonp's profile page
Recipes
Dill and Cheese Beer Bread
By mirelsonp
Note: For the best flavor, use a light-color beer in this bread
- 3 3 3 cups all-purpose flour
- 2 2 2 Tbsp sugar
- 1 1 1 Tbsp baking powder
- 1 1 1 Tbsp dill seeds
- 1 1 1 tsp salt
- 1 1 1 tsp dried dill
- 3/4 3/4 3/4 tsp baking soda
- 1/2 1/2 1/2 cup shredded cheddar cheese (2 oz.)
- 1/2 1/2 1/2 cup shredded Monterey Jack cheese with jalapeno chile peppers (2 oz)
- 1 12-oz 1 12-oz 12-oz can beer
Spanish-Style Chickpea Quesadillas
By mirelsonp
Recipe source: Food and Wine | January 2016
- One 15-ounce can chickpeas, rinsed
- 1/2 pound Manchego cheese, shredded (2 cups)
- 4 piquillo peppers, chopped
- 1/4 cup thinly sliced scallions, plus more for garnish
- Salt
- Pepper
- Canola oil, for brushing
- Eight 8-inch flour tortillas
- Hot sauce, for serving
Gratin of Summer Vegetables
By mirelsonp
This makes an elegant summer side dish or, accompanied by crusty bread, a light main dish
- 6 Tbsp olive oil, plus more as needed
- 4 medium red onions cut into thin rounds
- 4 medium eggplants, trimmed and cut lengthwise into thin slices (about 2 1/4 lbs total)
- 1/4 cup blend of finely chopped fresh parsley, thyme, rosemary and basil
- 4 medium zucchini, or a combination of zucchini and yellow squash, trimmed and cut lengthwise into thin slices
- 4 medium ripe tomatoes, cored and cut into 1/4-inch thick slices
- Sea salt
- 1/2 cup grated Gruyere cheese
- Freshly ground black pepper
Poached Chicken with Tomatoes, Olives, and Green Beans
By mirelsonp
Recipe Source: Gourmet - August 2004 Note: Also works well with baked frozen chicken breasts
- 4 skinless boneless chicken breast halves (1 3/4 lb total)
- 1 tablespoon plus 1/4 teaspoon kosher salt
- 5 cups water
- 1 3/4 cups low-sodium chicken broth (14 fl oz)
- 1 fresh thyme sprig
- 3/4 lb haricots verts or other thin green beans, trimmed
- 5 tablespoons extra-virgin olive oil
- 1 lb tomatoes, cut into 1/4-inch dice (3 cups)
- 1/2 cup brine-cured green and black olives such as picholine and Kalamata, pitted and chopped
- 1 tablespoon torn fresh oregano leaves
- 1/8 teaspoon black pepper
Classic Potato Gratin
By mirelsonp
Recipe source: Bon Appetit
- 5 garlic cloves, divided
- 1 tablespoon unsalted butter, room temperature
- 2 medium shallots, quartered through root ends
- 2 1/2 cups heavy cream
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon thyme leaves, plus more
- 4 pounds russet potatoes, scrubbed, very thinly sliced on a mandoline
- 3 ounces Gruyere, finely grated
- 1 ounce Parmesan, finely grated
Blender Hollandaise
By mirelsonp
Fear-free blender version of hollandaise by Eric Ripert
- 1 1/4 cups (2 1/2 sticks) unsalted butter, cubed
- 2 large egg yolks
- 2 Tbsp fresh lemon juice, plus more
- Kosher salt and freshly ground black pepper
Butternut Squash and Apple Soup
By mirelsonp
Recipe source: A. Chef's Studio
- 2 Tbsp. butter
- 2 Tbsp. good olive oil
- 2 Tbsp. MILD curry powder (or to taste)
- 5 lbs. butternut squash (about 2 large)
- 1 1/2 lbs. sweet apples, such as McIntosh (about 4)
- 2 tsp. kosher or sea salt
- 1/2 tsp. fresh ground pepper
- 2 cups water (or chicken or vegetable broth)
- 2 cups good apple cider or apple juice
Garlic-Herb Potato Nests
By mirelsonp
In a large bowl, combine the potatoes, egg white, salt and pepper
- 2 cups grated peeled potatoes, drained and squeezed dry
- 1 egg white, lightly beaten
- 1/4 tsp salt
- 1/8 tsp pepper
- 1/3 cup garlic-herb cheese spread
- Fresh dill sprigs
Spinach Souffle
By mirelsonp
Recipe source: Cooking with Friends - Recipes from the Friends of the Kennedy Center
- 1 10-oz. package frozen chopped spinach
- 1 tsp. onion grated
- Water
- 2 eggs, beaten
- 1 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1 Tbsp. flour
- 2 Tbsp. butter, softened
- Salt and pepper to taste
Tomato Salad with Goat Cheese and Basil
By mirelsonp
Recipe source: Cooking Light - JUNE 2013
- 3 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 garlic clove, minced
- 2 tablespoons chopped fresh basil
- 4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
- 1/3 cup small basil leaves
- 1.5 ounces goat cheese, crumbled (about 1/3 cup)