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Recipes
Gorgonzola Polenta
By mirelsonp
Recipe source: Bon Appetit Note: If course cornmeal is unavailable, substitute an equal amount of regular yellow co...
- 5 cups (or more) low-salt chicken broth
- 1 3/4 cups polenta (coarse cornmeal)
- 3/4 cup crumbled Gorgonzola cheese (about 4 oz.)
- 1/3 cup whipping cream
Roasted Root Vegetables
By mirelsonp
1. Preheat oven to 450 degrees F
- 8 carrots, peeled and sliced 1/2-inch thick
- 4 parsnips, peeled and sliced 1/2-inch thick
- 1 rutabaga, peeled and diced 1/2-inch thick
- 1 (10 oz) bag pearl onions, peeled
- 1/4 cup olive oil
- 2 Tbsp chopped fresh thyme
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
Roasted Tomatoes
By mirelsonp
Heat oven to 350F Core and cup the tomatoes into halves and combine with the olive oil, basil, salt and pepper i...
- 6 Roma tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh basil, or 1 teaspoon dried basil
- salt and pepper to taste
Zucchini and Tomato Tartlets
By mirelsonp
Recipe source: NY Times Cooking | Melissa Clark
- FOR THE CRUST:
- 1 1/2 cups/170 grams all-purpose flour
- 1/2 cup/65 grams whole wheat flour
- 1/2 teaspoon fine sea salt
- 1 1/2 sticks/12 tablespoons/170 grams cold unsalted butter, cubed
- 3/4 cup/55 grams sharp Cheddar, grated
- 1 large egg, whisked
- FOR THE FILLING:
- 3 medium zucchini, about 2 pounds, trimmed and cut into 1/2-inch cubes
- 2 cups halved cherry tomatoes
- 2 1/2 tablespoons finely chopped fresh rosemary
- 3/4 teaspoon fine sea salt, more as needed
- 1/8 teaspoon crushed red pepper flakes
- 2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons hot honey (see note), more for drizzling if you like
- 1 tablespoon tarragon vinegar or white wine vinegar
- 3/4 cup fresh ricotta
- 1 large egg
- 3 tablespoons chopped chives
- 1 small garlic clove, grated
- 1/8 teaspoon black pepper
- FOR THE TOPPING:
- 2 to 3 tablespoons heavy cream or milk, for brushing the tops
- 6 tablespoons finely grated Cheddar
- Nutritional Information
World's Best Chocolate Cake
By mirelsonp
Recipe source: NY Times Food | Yotam Ottolenghi
- FOR THE CAKE:
- INGREDIENTS
- 1 cup plus 1 1/2 tablespoons/250 grams unsalted butter (2 sticks plus 1 1/2 tablespoons), at room temperature and cut into 3/4-inch/2-centimeter cubes, plus extra for greasing the pan
- 7 ounces/200 grams dark chocolate (70 percent cocoa solids), chopped into 3/4-inch/2-centimeter pieces
- 1 1/2 teaspoons instant coffee granules, dissolved in 1 1/2 cups/350 milliliters boiling water
- 1 1/4 cups/250 grams granulated sugar
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 3/4 cups plus 2 tablespoons/240 grams self-rising flour (see note)
- 1/3 cup/30 grams Dutch-processed cocoa powder, plus 1 1/2 teaspoons, for dusting
- 1/4 teaspoon salt
- FOR THE CHOCOLATE GANACHE (OPTIONAL):
- 7 ounces/200 grams dark chocolate (70 percent cocoa solids), broken or chopped roughly into 3/4-inch/2-centimeter pieces
- 3/4 cup/180 milliliters heavy cream
- 1 tablespoon light corn syrup
- 1 tablespoon unsalted butter, at room temperature
- FOR THE ESPRESSO CINNAMON MASCARPONE CREAM (OPTIONAL):
- 1 1/2 cups plus 1 tablespoon/375 milliliters heavy cream
- 3/4 cup/190 grams mascarpone
- Scraped seeds of 1/2 vanilla pod
- 2 1/2 teaspoons finely ground espresso
- 3/4 teaspoon ground cinnamon
- 2 1/2 tablespoons confectioners’ sugar
Eggplant-Polenta Stacks
By mirelsonp
1. Heat 1 tablespoon of the oil in a large, deep nonstick skillet
- 1 Tbsp plus 2 tsp olive oil
- 1 small eggplant, halved and sliced
- 3/4 cup chopped onoin
- 2 small zucchini, sliced
- 1/4 cup sliced sun-dried tomatoes
- 1/4 tsp each salt and pepper
- 1 tube (16 to 18 oz) polenta, cut into eight slices
- 1 large tomato, cut into 8 slices
- 1/2 cup shredded part-skim mozzarella cheese
- 1 cup marinara sauce, heated
- Garnish: chopped fresh basil
Bourbon-Sea Salt Caramels
By mirelsonp
Recipe source: Bon Appetit
- Nonstick vegetable oil spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 1 14-ounce can sweetened condensed milk
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 2 tablespoons bourbon
- 1/2 teaspoon kosher salt
- Flaky sea salt (such as Maldon)
Mascarpone, Ham, and Asparagus Tart
By mirelsonp
Recipe source: Bon Appetit - April 2006 IMPROV: Instead of tarragon, try dill; sub bacon for the ham
- For tart filling mix in medium bowl:
- 1 12-inch purchased pie crust
- 1 1/2 cups mascarpone cheese
- 2 tablespoons chopped fresh tarragon
- 4 teaspoons prepared horseradish
- 4 teaspoons coarse-grained mustard
- Salt
- Pepper
- For topping:
- 1 pound asparagus, trimmed
- 5 cups arugula
- 8 ounces thinly sliced ham, cut into thin strips
- 1 tablespoon lemon juice
- 1 teaspoon lemon peel
- Salt
- Pepper
Gratinee of Cauliflower
By mirelsonp
Recipe source: NY Times Food
- 6 tablespoons (3/4 stick) unsalted butter
- 4 cloves garlic, minced
- 4 ounces thinly sliced prosciutto, cut into thin strips
- Florets of 1 large head cauliflower, cut into 1/4 inch lengthwise slices
- 2 tablespoons unbleached all-purpose flour
- 1 1/2 cups heavy or whipping cream
- Pinch cayenne pepper
- Salt and freshly ground pepper, to taste
- 1 1/2 cups grated Swiss cheese
- 1/2 cup cup chopped fresh parsley
Balsamic Berry Parfait
By mirelsonp
The elements of this dessert look great as a tall, layered parfait, which should be assembled just before serving
- 1 cup part-skim ricotta
- Finely grated zest of 1 lemon (loosely packed tablespoon)
- 1/4 cup confectioners' sugar
- 1 pound freshly washed mixed strawberries and blueberries (strawberries hulled and cut into halves or quarters; blueberries stemmed), to yield 3 cups, reserving some whole berries for garnish
- 1 teaspoon balsamic vinegar
- Leaves from 2 stems of basil, chopped (w tablespoons loosely packed)