Mirelsonp's profile page
Recipes
Sour Cream-Blueberry Pie
By mirelsonp
1. Preheat oven to 400 degrees F
- For crust:
- 1 egg
- 1 (8-oz) carton dairy sour cream
- 3/4 cup sugar
- 2 Tbsp all-purpose flour
- 1 tsp anilla
- 1/4 tsp salt
- 2 1/2 cups fresh blueberries
- 1/4 cup all-purpose flour
- 1/4 cup butter, softened
- 1/4 cup chopped pecans or walnuts
- 1 recipe pastry for a single-crust pie
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 1/3 cup shortening
- 4 to 5 Tbsp cold water
Cinnamon-Rum Ice Cream
By mirelsonp
Recipe source: Bon Appetit | May 2009
- 6 large egg yolks
- 1 1/2 cups heavy whipping cream, divided
- 1 1/2 cups whole milk
- 3/4 cup sugar
- Pinch of salt
- 2 tablespoons dark rum
- 2 teaspoons ground cinnamon
Babette Friedman's Apple Cake
By mirelsonp
Recipe source: Food and Wine | December 20016
- CAKE
- 3 Fuji or Gala apples (1 1/2 pounds)—peeled, cored and sliced 1/2 inch thick
- 1 tablespoon Calvados
- 1 teaspoon finely grated peeled fresh ginger
- 1/2 teaspoon ground cinnamon
- 2 1/4 cups plus 2 tablespoons sugar
- 3 sticks unsalted butter, at room temperature, plus more for brushing
- 1/4 teaspoon kosher salt
- 3 large eggs
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- GLAZE
- 1/4 cup sugar
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
Yukon Golds with Shallot Butter
By mirelsonp
Make Ahead The shallot butter can be refrigerated for 1 week
- 2 1/4 pounds small Yukon Gold potatoes, scrubbed but not peeled
- 1 teaspoon yellow mustard seeds
- 4 tablespoons unsalted butter, softened
- 1 tablespoon minced parsley
- 1 medium shallot, minced
- 2 teaspoons fresh lemon juice
- Salt and freshly ground pepper
- 1 . In a saucepan, boil the potatoes in water to cover until tender, about 15 minutes.
- 2 . Meanwhile, in a small skillet, toast the mustard seeds over moderate heat until they pop, about 3 minutes. In a small bowl, mix the butter with the parsley, shallot, lemon juice and mustard seeds. Season generously with salt and pepper.
- 3 . Drain and halve the potatoes lengthwise. In a large dish, toss the potatoes with the shallot butter and serve.
- Make Ahead The shallot butter can be refrigerated for 1 week.
Chardonnay-Braised Chicken Thighs with Parsnips
By mirelsonp
1. Preheat oven to 425 degrees F
- 2 Tbsp unsalted butter
- 2 Tbsp extra-virgin olive oil
- 8 medium chicken thighs (about 2 3/4 pounds)
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 4 small shallots, peeled and quartered
- 1 lb parsnips, peeled and cut into 3-by-1/2-inch batons
- 1 rosemary sprig (about 6 inches)
- 1 cup California Chardonnay or other dry white wine
- 1 1/2 cups low-sodium chicken broth
- Chopped flat-leaf parsley, for garnish
Baked Ziti
By mirelsonp
Recipe source NY Times Food
- ¼ cup olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- Kosher salt and freshly ground pepper
- 2 tablespoons tomato paste
- 1 (28-ounce) can whole peeled tomatoes, packed in juice
- 1 (28-ounce) can tomato purée or sauce
- ¾ teaspoon red pepper flakes (optional)
- 16 ounces/1 pound ricotta
- ½ cup heavy cream
- ½ cup finely grated Parmesan or Pecorino, plus more for grating on top
- 1 pound ziti, rigatoni, penne, manicotti or other short, tubelike pasta
- 1 pound fresh mozzarella, cut into 1/2-inch pieces
Chicken Cacciatore with Polenta
By mirelsonp
Chicken: 1. Season chicken with salt and pepper
- Chicken:
- 1 1/4 lb skinless, boneless chicken thighs, visible fat trimmed, each cut in thirds
- 1/8 tsp each salt and pepper
- 1 Tbsp oil
- 1 large onion, thinly sliced
- 1 tsp minced garlic
- 1 can (14-oz) fire-roasted crushed tomatoes
- 1/2 cup pitted kalamata olives
- Polenta:
- 2 1/2 cups water
- 1/2 tsp salt
- 3/4 cup cornmeal
- 1/2 cup grated Parmesan cheese
- Garnish: chopped parsley
Shrimp Cakes
By mirelsonp
Recipe source: Food and Wine | April 2015
- NGREDIENTS
- 1/2 cup mayonnaise
- 1 tablespoon hot sauce
- 1 pound shelled and deveined shrimp, chopped
- 3/4 cup panko
- 2 large eggs
- 3 tablespoons finely chopped scallions
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup extra-virgin olive oil
- Lemon wedges, for serving
Spicy Wings with Avocado Salsa
By mirelsonp
The simple blend of spices transforms into a crispy coating once the wing pieces are baked
- 2 tsp ground cumin
- 1 1/2 tsp garlic salt
- 1 tsp paprika
- 1 tsp lemon-pepper seasoning
- 1/4 tsp cayenne peper
- 3 lbs (about 30) frozen chicken wing pieces
- 2 medium ripe avocados, halves, seeded, and peeled
- 1/4 cup finely chopped red onion
- 3 Tbsp lemon juice
- 2 Tbsp snipped fresh cilantro
- 1 Tbsp chicken broth
- Fresh chile pepper
Herbed Tomato Tart
By mirelsonp
Recipe source: Southern Living - August 2011
- 2 medium tomatoes, thinly sliced (about 3/4 lb.)
- 1/2 pint assorted small tomatoes, halved
- 3/4 tsp. salt, divided
- 1 (17.3-oz.) package frozen puff pastry, thawed
- 1 (8-oz.) package shredded mozzarella cheese
- 1 (4-oz.) package crumbled feta cheese
- 1/4 cup finely chopped chives
- 1 garlic clove, minced
- 1/4 cup finely chopped assorted fresh herbs
- 1 Tbsp. olive oil