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Recipes
Mascarpone and Nectarine Tart with Gingersnap Crust
By mirelsonp
Recipe source: Bon Appetit - July 2002 This dessert must be chilled at least two hours (or up to one day) before s...
- Crust:
- 25 25 6 2 1/4 coarsely broken (about 6 ounces; about 2 1/4 cups pieces)
- 1/4 1/4 1/4 cup (1/2 stick) unsalted butter, melted
- Filling:
- 1 8-ounce 1 8-ounce 8-ounce container mascarpone cheese*
- 6 6 6 ounces cream cheese, room temperature
- 1/4 1/4 1/4 cup sour cream
- 1/4 1/4 1/4 cup sugar
- 1 1 1 tablespoon grated lemon peel
- 1/4 1/4 1/4 teaspoon vanilla extract
- 1 1 1 tablespoon finely chopped crystallized ginger
- Topping:
- 4 to 5 4 to 5 5 small nectarines, halved, pitted, cut into thin slices
- 1/4 1/4 1/4 cup peach jam, warmed
- 2 2 2 tablespoons finely chopped crystallized ginger
- For crust:
- For filling:
- 6 2 to 1 in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
- For topping:
- to 6 slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.
Tomato Steaks with Crab-Corn Relish
By mirelsonp
Yield: 4 light lunch or appetizer servings
- 4 large tomato slices, about 1 inch thick
- 1/4 cup extra virgin olive oil
- Salt and pepper
- 2 ears corn, shucked
- 1 cup (about 1/2 pound) lump crab meat
- 1/2 cup thinly sliced basil
- 2 Tbsp fresh lemon juice
- 6 dashes Tabasco
Lemon Cheesecake
By mirelsonp
Recipe source: Epicurious
- Base:
- 1 cup (150g) plain (all-purpose) flour
- 1/4 cup (55g) caster (superfine) sugar
- 100g (7 tablespoons) unsalted butter, chopped
- Filling:
- 330g (10 1/2 ounces) cream cheese, chopped and softened
- 500g (2 cups) fresh ricotta
- 1 1/3 cups (295g) caster (superfine) sugar
- 1/4 cup (60ml) lemon juice
- 2 tablespoons finely grated lemon rind
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- 1 tablespoon water
- 5 eggs
- Topping: 1/2 portion (3/4 cups) Classic Lemon Curd
Ricotta and Egg Gnocchi With Olives, Capers, and Tomato Sauce
By mirelsonp
Ricotta and Egg Gnocchi With Olives, Capers, and Tomato Sauce make pillowy, rich dumplings in a briny tomato sauce
- SAUCE:
- GNOCCHI
- 2 pounds medium Yukon Gold potatoes, scrubbed
- 1 2⁄3 cups all-purpose flour, plus more for dusting
- 7 tablespoons homemade ricotta or store-bought whole-milk ricotta
- 2 teaspoons kosher salt
- 2 eggs
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 ⁄2 teaspoon crushed red chile flakes
- 4 cloves garlic, minced
- 1 bay leaf
- 1 medium yellow onion, minced
- 1 sprig rosemary
- 6 tablespoons unsalted butter, cubed
- 2 (28-ounce) cans whole peeled tomatoes, crushed by hand
- Kosher salt, to taste
- Black pepper, freshly ground, to taste
- 3 ⁄4 cup green Castelvetrano or Gaeta olives, pitted and halved
- 1 ⁄3 cup Pecorino Romano, finely grated, plus more for serving
- 1 ⁄4 cup capers, rinsed and roughly chopped
- 2 tablespoons wild or regular oregano, finely chopped
Roast Chickens and Sausages for a Crowd
By mirelsonp
Recipe source: Bon Appetit | Sep 2015
- 1/2 cup kosher salt
- 2 tablespoons freshly cracked black pepper
- 2 bay leaves
- 10 sprigs rosemary, divided
- 1 orange, halved
- 2 (3 1/2–4-pound) chickens
- 1 large apple, quartered
- 1 large onion, unpeeled, quartered
- 4 tablespoons unsalted butter, melted
- 2 pounds sausages (such as andouille) or tasso
- 6 large shallots, unpeeled, halved
Classic Lemon Curd
By mirelsonp
Recipe source: Epicurious
- 2 eggs
- 2 egg yolks
- 1 cup (220g) caster (superfine) sugar
- 1 tablespoon finely grated lemon rind
- 1/2 cup (125ml) lemon juice
- 1 1/3 sticks (150g / 2/3 cup) cold unsalted butter, chopped into 3/4-inch cubes
Hot-Crab and Pimiento-Cheese Spread
By mirelsonp
Recipe source: Martha Stewart | September 2014
- 8 oz. cream cheese, room temperature
- 6 oz. extra-sharp yellow cheddar cheese, grated (about 2 cups)
- 1/2 cups plus 2 Tbsp. mayonnaise
- 8 oz. crab meat, picked over
- 1/4 cup chopped pimiento (from a 4 oz. jar)
- 1/4 cup sliced scallions (from about 3 scallions)
- 1 Tbsp. plus 1 tsp. fresh lemon juice, plus more to taste
- 1/2 tsp. coarse salt
- Hot sauce
- 1 1/2 cups torn rustic bread (from 1 loaf, crust trimmed)
- Endive leaves, cucumber spears, and celery sticks, for serving
Slow Cooker Italian Meatballs with Marinara Sauce
By mirelsonp
These meatballs make great fillingfor sandwiches
- 3/4 lb ground beef
- 3/4 lb ground pork
- 1 small onion, chopped (1/4 cup)
- 2 cloves garlic, finely chopped
- 2 tsp Italian seasoning
- 1/4 cup Italian-style dry bread crumbs
- 1 egg, slightly beaten
- 1 jar(28 oz) marinara sauce
Roasted Cauliflower With Lemon-Parsley Dressing
By mirelsonp
Recipe source: Epicurious
- 1 head cauliflower (about 2 pounds), cut into florets, including tender leaves
- 6 tablespoons olive oil, divided
- Kosher salt, freshly ground pepper
- 1 cup fresh flat-leaf parsley leaves
- 1/2 teaspoon finely grated lemon zest
- 2 tablespoons fresh lemon juice
Soused Onions
By mirelsonp
Preheat oven to 350 degrees
- 1/4 cup golden raisins
- 1/4 cup Tennessee whiskey
- 1 pound small white onions or pearl onions
- 3 Tbsp vegetable il
- 4 Tbsp brown sugar
- 3 large tomatoes, peeled, seeded and chopped
- 1/4 tsp salt
- 1/4 tsp dried thyme or large sprig fresh thyme
- 1/2 tsp freshly ground pepper