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Recipes
Slow Cooker Kale with Smoked Sausage Soup
By mirelsonp
Almost any variety of fresh hot pepper works well in this soup
- 2 slices bacon (optional)
- 2 onions, finely chopped
- 2 cloves garlic, minced
- 1 fresh chili pepper; finely chopped (optional)(see note)
- 1 tsp each dried oregano leaves and salt
- 1/2 tsp cracked black peppercorns
- 2 Tbsp white vinegar
- 8 cups chicken broth
- 1 can (19 oz) white beans or black-eyed peas (rinsed and drained)
- 1 lb kale, trimmed of stems and center ribs and coarsely chopped
- 1 lb cooked smoked sausage, such as kielbasa or chorizo, sliced and chopped into bite-size pieces
Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream
By mirelsonp
Recipe source: Bon Appetit | May 2009
- Crust:
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/4 teaspoon salt
- Caramel sauce:
- 2/3 cup sugar
- 1/4 cup water
- 1/4 cup heavy whipping cream
- 3 tablespoons unsalted butter
- 1/4 teaspoon fleur de sel or other fine sea salt
- Crumb topping:
- 6 tablespoons all purpose flour
- 6 tablespoons (packed) dark brown sugar
- 1/4 teaspoon salt
- 1/3 cup pecans, toasted
- 3 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- Filling:
- 1/2 cup (packed) golden brown sugar
- 1/2 teaspoon cornstarch
- 2 tablespoons (1/4 stick) unsalted butter
- 2 pounds Granny Smith apples, peeled, cored, cut into 3/4-inch pieces
- 1 teaspoon vanilla extract
- 1 teaspoon whiskey
- 3/4 teaspoon ground cinnamon
- Cinnamon-Rum Ice Cream
- Special equipment: Six 4 1/2-inch tartlet pans with removable bottom
Red Potato and Apple Galette
By mirelsonp
Recipe source: Food and Wine | December 2016
- The Ultimate Savory Pie Crust dough
- 1/2 cup crème fraîche
- 1/4 cup grated Pecorino Romano cheese
- 1 medium red potato, very thinly sliced, preferably on a mandoline
- 1 Granny Smith apple—halved, cored and very thinly sliced, preferably on a mandoline
- Melted unsalted butter, for brushing
- 1 teaspoon thyme leaves
- Salt
- Freshly ground pepper
- 1 large egg beaten with 1 tablespoon of water
Mama's Cheese Souffle
By mirelsonp
Recipe source: "The Apprentice" by Jacques Pepin | Page 44 This recipe can be assembled hours or even a day ahead, ...
- 6 Tbsp. unsalted butter, plus more to butter a 6-cup ramekin
- 6 Tbsp all-purpose flour
- 2 cups cold whole milk
- 1/2 tsp. salt
- 1/2 tsp. ground black pepper
- 5 large eggs
- 2 1/2 cups grated gruyere cheese
- 3 Tbsp. minced fresh chives
BBQ Beans with Sausage
By mirelsonp
Recipe Source: Eating Well Magazine This turns baked beans into an easy main dish by adding chicken sausage and col...
- 1/2 cup prepared barbecue sauce 1/2 cup water
- 2 tablespoons tomato paste
- 1 tablespoon molasses
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 tablespoon canola oil
- 1 medium onion, chopped
- 4 cups chopped collard greens (about 10 ounces), tough stems removed
- 9 ounces cooked chicken sausage links (about 3 links), halved lengthwise and sliced
- 2 15-ounce cans great northern or navy beans, rinsed
- DIRECTIONS
- Whisk barbecue sauce, water, tomato paste, molasses, salt and pepper in a medium bowl.
- Heat oil in a large saucepan over medium heat. Add onion and collard greens and cook, stirring occasionally, until the collards are wilted, 3 to 5 minutes. Add sausage and cook, stirring, until beginning to brown, about 3 minutes more.
- Reduce heat to medium-low; add beans and the sauce mixture to the pan. Gently stir to combine, cover and cook until heated through, about 3 minutes.
Quick-Pickled Cherry Tomatoes With Dill
By mirelsonp
Nice as part of an appetizer plate
- 3/4 cup apple cider vinegar
- 3/4 cup water
- 4 teaspoons coarse kosher salt
- 2 teaspoons sugar
- 1 3x1/2-inch strip lemon peel (yellow part only)
- 12 ounces cherry tomatoes, grape tomatoes, and/or pear tomatoes
- 1/4 cup coarsely chopped fresh dill
- 2 garlic cloves, thinly sliced
- 1/4 teaspoon dried crushed red pepper
Yellow and Purple Tomato and Piedmont Onion Pie
By mirelsonp
Preehat over to 350 degrees
- 1 pound yellow and purple tomatoes, preferably golf ball size or slightly larger, cut into small cubes (about 1 1/2 cups)
- 1 teaspoon salt
- 3 tablespoons salted or Amish-style butter
- 3 or 4 medium onions, preferably locally grown, cut into small dice (3 or 4 cups; depends on the size pie crust you use)
- 1 pound Manchego cheese, freshly grated
- 4 tablspoons flour
- Leaves from 1 clamshell pack (1.66 oz; about 24 leaves) basil, rolled and cut crosswise into strips (chiffonade)
- Two 9- or 10-inch frozen deep-dish pie crust shells, defrosted (Marie Callender's 9-inch deep-dish frozen pie crust shells work well.)
- 3 large eggs
- 1 cup heavy cream
All-Purpose Pie Dough
By mirelsonp
Recipe source: Bon Appetit | July 2016 Apple cider helps hydrate the dough without activating too much gluten; the ...
- 1/4 cup sugar
- 1 tablespoon apple cider vinegar
- 3 1/2 cups all-purpose flour
- 1 1/4 cups (2 1/2 sticks) chilled unsalted butter, cut into 1-inch pieces
- 3/4 teaspoon kosher salt
Peach-Tarragon Shortcake
By mirelsonp
Recipe source: Bon Appetit | August 2014 What makes this shortcake different is that cake flour makes it extra tend...
- Peaches:
- 4 4 4 large ripe peaches
- 2 2 2 sprigs tarragon
- 1/4 1/4–1/2 1/4–1/2 cup sugar
- Shortcake and assembly: •4 tablespoons (1/2 stick) unsalted butter
- 1 1 1 sprig tarragon
- 1 1 1 cup cake flour
- 1 1 1 tablespoon baking powder
- 1 1 1 teaspoon kosher salt
- 1 1 1 cup all-purpose flour, plus more for surface
- 2 2 2 teaspoons sugar, plus more for sprinkling
- 1 1/2 1 1/2 1/2 cups chilled heavy cream
- Whipped cream (for serving)
- to to 1 sugar to peaches and toss to combine. Let stand, tossing occasionally, until peaches release their juices and sugar is dissolved, about 1 hour.
- Shortcake and assembly:
- to 425°. to 425°. Heat butter and tarragon in a small saucepan over medium heat until butter is melted; set aside.
- 1 2 flour, baking powder, salt, 1 cup all-purpose flour, and 2 teaspoons sugar in a large bowl. Drizzle chilled cream over and mix gently until dough holds together.
- 12–15 to 325°. 8–10 are golden brown, 12–15 minutes. Reduce oven temperature to 325°. Bake until golden brown all over, 8–10 minutes longer.
- to 8 with remaining melted butter. Transfer to a wire rack and let cool. Cut shortcake into 8 wedges, spoon peaches and their juices over, and top with whipped cream.
Grilled Pork Chops and Peaches with Pole Beans
By mirelsonp
quick Dijon-herb mixture serves as both a marinade for the grilled pork and a tart dressing for the bean salad
- 1/2 cup olive oil plus more for drizzling
- 1/2 cup vegetable oil
- 3 tablespoons chopped fresh marjoram, divided
- 2 tablespoons Dijon mustard
- 2 tablespoons minced garlic
- 1/4 cup white wine vinegar
- Freshly cracked black pepper
- 4 1 1/2"-thick bone-in pork chops (about 1 pound each)
- 4 teaspoon kosher salt plus more
- 8 cups (1 1/4 pounds) pole beans (such as Romano, haricots verts, yellow wax, or green beans), trimmed
- 1/2 cup thinly sliced shallot rings
- 3-4 semi-ripe peaches, halved, pitted