Mirelsonp's profile page
Recipes
Tuna Salad Composee
By mirelsonp
Recipe source: NY Times Food
- 10 to 12 ounces good-quality solid tuna packed in olive oil, well drained
- 2 scallions washed, trimmed and chopped fine
- 6 pepperoncini peppers, destemmed and julienned
- 3 tablespoons chopped fresh dill
- 1/4 cup roasted or smoked almonds, chopped roughly, or a small handful toasted pine nuts
- 1/4 cup good-quality olive oil (or the oil the tuna was packed in)
- 1 tablespoon smooth Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon balsamic vinegar
- 1 teaspoon fresh lemon juice or more to taste
- 1/4 to 1/2 teaspoon freshly ground black pepper
Almond-Poppy Seed Muffins
By mirelsonp
1. Heat oven to 375 degrees F
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1/2 tsp almond extract
- 1/2 cup sour cream
- 1/4 cup milk
- 1 1/3 cups Gold Medal all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 2 Tbsp poppy seeds
- 1 Tbsp sugar
- 2 Tbsp sliced almonds
Green Bean and Tomato Salad with Tarragon
By mirelsonp
This supersimple bean-and-tomato salad, tossed with a tarragon-flavored dressing, is perfect for summertime picnics
- 2 pounds green and yellow string beans
- 1/4 cup extra-virgin olive oil
- 2 medium shallots, minced
- 2 tablespoons chopped tarragon
- Salt and freshly ground pepper
- 1 pint cherry tomatoes, halved
Twice-Cooked Potatoes
By mirelsonp
Boiled potatoes are tossed in a mixture of butter and olive oil, then roasted making them tender inside, crunchy ou...
- 4 pounds baby or small Yukon Gold potatoes, scrubbed
- 3 Tbsp extra-virgin olive oil
- 1 Tbsp unsalted butter, melted
- Salt and freshly ground pepper
Giant Green Pie (Torta Pasqualina)
By mirelsonp
Recipe source: NY Times Dining - A Peasant Pie Comfortable at Any Table May 15, 2013 Yield: 10-12 servings
- For the Dough
- 375 grams all-purpose flour, about 3 cups, plus more as needed
- 1 teaspoon salt
- 4 tablespoons olive oil
- For the Filling
- 2 1/2 pounds washed greens (a mix of chard, spinach or other greens)
- 2 tablespoons olive oil, plus more for brushing pastry layers
- 3 cups diced onion
- Salt and pepper
- Grated nutmeg, to taste
- 1 cup ricotta
- 3 ounces grated Parmesan
- 9 large eggs
- 2 teaspoons sugar, optional
Roasted Shrimp Cocktail With Aioli
By mirelsonp
Recipe source: NY Times Dining - Dec 18, 2013
- 1 large egg yolk
- 1 1/2 tsp. lemon juice
- 1 tsp. kosher salt
- 1/2 tsp. black pepper, more as needed
- 2/3 cup plus 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. prepared horseradish
- 1 tsp. hot sauce
- 1 tsp. ketchup
- 2 lbs. large shrimp, shelled and deveined
Jamie Oliver's Eggplant Parmesan
By mirelsonp
Recipe source: NY Times Food
- 3 medium-large eggplants, cut crosswise into 1/2-inch slices
- Olive oil
- 1 large onion, finely chopped
- 1 large clove garlic, thinly sliced
- 1 1/2 teaspoons dried oregano
- 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
- 1 tablespoon red wine vinegar
- 1/2 cup (packed) fresh basil leaves
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano, or as needed
- 1/3 cup fine dry bread crumbs
- 1 tablespoon chopped fresh oregano leaves, optional
Smashed Root Vegetables and Caramelized Leeks
By mirelsonp
Make ahead: Vegetables can be refrigerated 1 day
- 2 lb Yukon gold potatoes (about 4), peeled and cut into chunks
- 3/4 lb turnips (2 small) peeled and cut into chunks
- 1/2 lb parsnips (about 4), peeled and cut into chunks
- Coarse sea salt and freshly ground pepper
- 1/2 stick unsalted butter
- 1 lb leeks, trimmed, sliced 1/4 inch thick, and rinsed well (2 cups)
- 3/4 cup whole milk
- 1/4 cup heavy cream
Grilled Beef Tenderloin With Three Herb Chimichuri
By mirelsonp
Don't let the 3 parts of this recipe deter you - each is easy to put together, combining to make a beef tenderloin ...
- Spice Rub:
- 2 tablespoons 2 tablespoons dark brown sugar
- 1 tablespoon 1 tablespoon sweet smoked paprika
- 1 tablespoon 1 tablespoon coarse Kosher salt
- 1 1/2 teaspoons 1 1/2 teaspoons chipotle chile powder or ancho chile powder
- 1 teaspoon 1 teaspoon ground black pepper
- Chimichurri Sauce:
- 3/4 cup 3/4 cup olive oil
- 3 tablespoons 3 tablespoons Sherry wine vinegar or red wine vinegar
- 3 tablespoons 3 tablespoons fresh lemon juice
- 3 cloves 3 cloves garlic, peeled
- 2 medium 2 medium shallots, peeled, quartered
- 1 teaspoon 1 teaspoon fine sea salt
- 1/2 teaspoon 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon 1/2 teaspoon dried crushed red pepper
- 3 cups 3 cups fresh parsley, stemmed, packed, divided
- 2 cups 2 cups fresh cilantro, stemmed, packed, divided
- 1 cup 1 cup fresh mint, stemmed, packed, divided
- Beef Tenderloin:
- 1 (3 1/2-pound) 1 (3 1/2-pound) beef tenderloin
- 2 tablespoons 2 tablespoons olive oil
Tomato Watermelon Salad
By mirelsonp
Combine the watermelon and tomatoes in a mixing bowl
- 2 cups seedless watermelon, cut into large dice
- 3 large heirloom tomatoes, cut into large dice (preferably a mix of colors)
- 1/3 cup mint leaves, rolled tightly, then cut crosswise into thin strips (chiffonade)
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- Salt
- Freshly ground black pepper
- 1/4 cup good-quality balsamic vinegar
- 1/4 cup pine nuts, toasted