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Recipes
Blueberry Tartlets With Lime Curd
By mirelsonp
The curd can be prepared up to four days ahead; the assembled tartlets, one day ahead
- Curd
- 1/2 cup sugar
- 1/3 cup fresh lime juice
- 4 large egg yolks
- 5 tablespoons unsalted butter, cut into 1/2-inch cubes
- 1 1/2 teaspoons grated lime peel
- Crust
- 1 1/2 cups all purpose flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (about) chilled whipping cream
- 1 large egg yolk
- Topping
- 3 1/2-pint baskets blueberries
- 1 tablespoon sugar
Mini-Fudgey Chocolate Cakes
By mirelsonp
Recipe source: Epicurious Note: These are meant to be served fresh out of the oven so that the inside is still warm...
- 4 ounces semisweet baking chocolate
- 4 tablespoons butter
- 1 large egg
- 1/3 cup sugar
- Pinch of salt
- 1 tablespoon flour
- Preparation
Green Apple and Celery Salad
By mirelsonp
Recipe source: Bon Appetit | November 2005
- 1/4 cup fresh lemon juice
- 1/4 cup Dijon mustard
- 5 teaspoons honey
- 2/3 cup extra-virgin olive oil
- 1 large bunch celery with leaves
- 2 large Granny Smith apples, peeled, quartered, cored; each quarter cut into 2 wedges, then thinly sliced crosswise into triangle shapes
- 3/4 cup walnuts, toasted, chopped
Artisanal Macaroni and Cheese
By mirelsonp
Recipe source: A Chef's Studio
- 1 lb. cooked pasta (Penne or Mezze Penne works well)
- 8 Tbsp. butter
- 8 Tbsp. flour
- 3 cups milk (or more if needed)
- Pinch nutmeg
- Salt and pepper to taste
- 8 oz. goat cheese
- 3 cups grated cheese of choice (1/2 cup blue cheese adds depth of flavor) (Parmesan tends to break the sauce - use it on top, not in the mix)
Mashed Potatoes with Parmesan Cream
By mirelsonp
Recipe source: Food and Wine | November 2015 - These ultrarich mashed potatoes taste intensely of Parmesan
- 6 pounds large Yukon Gold potatoes—scrubbed, peeled and cut into large chunks
- Kosher salt
- Pepper
- 1 1/2 sticks unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups whole milk
- 1 1/4 cups freshly grated Parmigiano-Reggiano cheese
Carmelized Tomato Tarte Tatin
By mirelsonp
Recipe source: NY Times | Melissa Clark
- 1 14-ounce package all-butter puff pastry
- 2 tablespoons unsalted butter
- 3 red onions, halved and thinly sliced
- 1/4 cup plus a pinch of sugar
- 1/2 teaspoon sherry vinegar
- 1/4 cup chopped pitted Kalamata olives
- 1 1/2 pints (about 1 pound) cherry or grape tomatoes; a mix of colors is nice
- 1 tablespoon chopped fresh thyme leaves
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Roasted Butternut Squash With Balsamic Vinegar
By mirelsonp
If you've never thought of roasted squash as a side dish, try this recipe
- 1 1/2 to 2 pounds butternut squash
- extra-virgin olive oil
- salt and freshly ground black pepper
- 1 tablespoon artisan balsamic vinegar (Aceto Balsamico Tradizionale di Modena or Reggio-Emilio) or 3 to 4 high-quality commercial balsamic vinegar
New England Boiled Dinner
By mirelsonp
1. in a 5- to 6-quart slow cooker combine potatoes, carrots, onion, and garlic
- 6 medium potatoes, peeled and quartered (about 2 pounds)
- 6 medium carrots, cut into 2-inch lengths
- 1 large onion, quartered
- 3 cloves garlic, minced
- 1 3- to 31/2-lb corned beef brisket
- 2 tsp dried dill seeds
- 1 tsp dried rosemary, crushed
- 2 14-oz cans beef broth
- 2 small head cabbage, cut into 8 wedges
- Horseradish Sauce (optional)
Mussels Steamed in Spicy Tomato-Cilantro Broth
By mirelsonp
Bring first 5 ingredients to boil in large pot, stirring occasionally
- 1 1/2 cups bottled clam juice
- 3 ripe tomatoes, seeded, chopped (about 1 1/2 cups)
- 1/4 cup fresh lime juice
- 3 tablespoons hot pepper sauce
- 1 tablespoon tomato paste
- 2 pounds mussels, scrubbed, debearded
- 5 tablespoons unsalted butter, cut into 1/2-8inch cubes
- 1 cup chopped fresh cilantro
- 3/4 cup thinly sliced green onions
- Crusty bread
Creamy, Garlicky, Tomato Gazpacho with Crunchy Pecorino
By mirelsonp
Recipe source: NY Times | Melissa Clark
- 6 tablespoons grated pecorino Romano
- 2 large tomatoes (about 1 pound), cored and roughly chopped
- 1 1/2 cups (12 ounces) plain sheep’s-milk or regular yogurt
- 1/4 cup extra virgin olive oil, more for serving
- 12 basil leaves, roughly chopped, more for serving
- 2 large garlic cloves, peeled and roughly chopped
- 2 scallions (white and light green parts), roughly chopped
- 2 ice cubes
- 1 3/4 teaspoons kosher salt, more to taste
- 1 1/2 teaspoons red wine vinegar, more to taste
- Pinch cayenne pepper
- Ground black pepper to taste