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Recipes
Citrus Salad with Tarragon
By mirelsonp
Recipe source: Bon Appetit | December 2013 DO AHEAD: Syrup can be made 1 day ahead
- 1/4 1/4 1/4 cup sugar
- 1/4 1/4 1/4 cup (packed) fresh tarragon leaves, plus more for serving
- 4 4 4 blood oranges
- 4 4 4 clementines
- 2 2 2 navel oranges
- 2 2 2 tangerines
- 1/4 1/4 1/4 cup tarragon, and 1/4 cup water in a jar, cover, and shake until sugar is dissolved. Strain tarragon syrup through a fine-mesh sieve into a clean jar or small bowl; discard tarragon.
Creamy Macaroni and Cheese
By mirelsonp
Recipe source: NY Times | Julia Moskin
- 2 tablespoons butter
- 1 cup cottage cheese (not lowfat)
- 2 cups milk (not skim)
- 1 teaspoon dry mustard
- Pinch cayenne
- Pinch freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound sharp or extra-sharp cheddar cheese, grated
- 1/2 pound elbow pasta, uncooked.
Grapefruit Orange Medley
By mirelsonp
In a small saucepan, combine sugar and cornstarch
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- 1/2 cup lemon-lime soda
- 2 cans (11 oz each) mandarin oranges, drained
- 2 medium grapefruit, peeled and sectioned
- 1 1/2 cups green grapes
Citrus Olive Oil Shortcake
By mirelsonp
This large shortcake is an impressive dessert
- 2 oranges
- 1 1/4 cups cake flour
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. kosher salt
- 1/4 tsp. baking soda
- 1/2 cup plus 1 Tbsp. whipping cream
- 1 egg, separated
- 1/4 cup plain Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 tsp. vanilla bean paste or vanilla
- 1 tsp. turbinado sugar
- Orange Mascarpone Cream
- 8 oz. mascarpone cheese
- 1 cup whipping cream
- 1 Tbsp. sugar
- 2 tsp. finely shredded orange peel
Quiche Lorraine
By mirelsonp
Recipe source: NY Times | Craig Claiborne
- Pastry for a one-crust nine-inch pie (see pastry recipe)
- 4 strips bacon
- 1 onion, thinly sliced
- 1 cup Gruyère or Swiss cheese, cubed
- ¼ cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 2 cups heavy cream or 1 cup each milk and cream
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Tabasco sauce to taste
- Email Grocery List
Citrus Salad with Star Anise Syrup
By mirelsonp
Recipe source: Gourmet | December 2008 Cooks’ note: Citrus salad can be made 1 day ahead and chilled
- 1/3 cup sugar
- 1/3 cup water
- 3 whole star anise
- 5 large ruby red or pink grapefruit
- 4 blood oranges
Mixed-Herb Gremolata
By mirelsonp
Recipe source: Bon Appetit A classic crowning touch for Italian-style braised veal shanks, this sprinkle of citrus...
- 1/4 cup finely chopped fresh Italian parsley
- 3 Tbsp. finely grated lemon peel
- 2 garlic cloves, minced
- 1 1/2 Tbsp. finely chopped fresh rosemary
- 1 1/2 Tbsp finely chopped fresh thyme
Creamy Stovetop Corn With Poblano Chiles
By mirelsonp
Roasting poblano and cutting corn off the cob can be done a day ahead
- 2 Tbsp butter
- 1 small red onion, diced, about 1/2 cup
- Salt and pepper
- Cayenne or finely minced red jalapeno (optional)
- Kernels from 6 ears corn, about 3 cups
- 2 poblano chiles, roasted, peeled, seeded and cut into 1/4-inch strips
- 2 scallions, thinly sliced
- 1/2 cup creme fraiche
- 1 or 2 limes, cut in half
Quinoa Tabbouleh
By mirelsonp
The classic Middle Eastern Salad gets an of-the-moment upgrade with the "it" grain, quinoa
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
Sriracha Mayonnaise
By mirelsonp
Recipe source: Bon Appetit | July 2016
- 1 garlic clove, finely grated
- 1 cup mayonnaise
- 3 tablespoons Sriracha
- 2 tablespoons fresh lemon juice
- Kosher salt