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Recipes
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 lbs)
- 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
Pickled Eggs
By mirelsonp
These tangy hard-boiled eggs are a snap to make
- 1 15-ounce 1 15-ounce 15-ounce can beets
- 1 1 1 cup cider vinegar
- 1/2 1/2 1/2 cup sugar
- 2 2 2 teaspoons salt
- 2 2 2 bay leaves
- 4 4 4 whole cloves
- 1 1 1 medium onion, sliced into rings
- 6 6 6 large eggs
- 3 3. 4-cup 24 the pickling liquid is cool, place the peeled eggs in a 4-cup container; pour the pickling liquid over the eggs, then spoon the onions on top. (The onions should hold the eggs under the liquid). Cover and refrigerate for 24 hours.
- 4 4. 4. Remove the eggs and onions from the pickling liquid. Refrigerate in an airtight container. Serve the onions (which are also delicious on burgers) alongside the eggs, if desired.
Cinnamon Rolls
By mirelsonp
Recipe Source: Epicurious | September 2014
- For the dough:
- 3 1/2 cups all-purpose flour, plus more for rolling
- 2 1/4 teaspoons rapid-rise yeast
- 1/3 cup sugar
- 2 large eggs, room temperature, beaten
- 1 cup whole milk
- 4 tablespoons unsalted butter, plus more for greasing pan
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- Vegetable-oil cooking spray
- For the filling:
- 1 1/4 cup packed dark-brown sugar
- 2 tablespoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon kosher salt
- 6 tablespoons unsalted butter, room temperature
- 2 cups chopped, lightly toasted pecans
- For the glaze:
- 1 cup powdered sugar
- 1 tablespoon plus 2 teaspoons whole milk
- 1/4 teaspoon vanilla extract
- Pinch kosher salt
- Special equipment: 2 9-inch round cake pans
Rao's Spaghetti With Marinara Sauce
By mirelsonp
Adapted from Rao's in Las Vegas
- 1/4 cup extra-virgin olive oil
- 4 oz bacon, cut into 1/4-inch cubes
- 1 tsp dried oregano
- 8 cloves garlic, minced
- 2 small yellow onions, minced
- Kosher salt and freshly ground black pepper, to taste
- 2 28-oz cans whole peeled tomatoes in juice, crushed
- 1 lb spaghetti
- 20 basil leaves, roughly torrn
- Grated Parmesan, for serving
Fregola with Charred Onions and Roasted Cherry Tomatoes
By mirelsonp
Fregola is a bead-shaped pasta from Sardinia; it's nicely chewy and can be used as a phenomenal base for a summer s...
- tomatoes
- 1 pint cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 2 rosemary sprigs
- 2 thyme sprigs
- Salt
- Freshly ground pepper
- onions
- 2 medium red onions, sliced 1/2 inch thick
- 1/4 cup extra-virgin olive oil, plus more for brushing
- Salt
- Freshly ground pepper
- 1/4 cup balsamic vinegar
- fregola
- 3 cups fregola
- 1/4 cup balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt
- Freshly ground pepper
- 1 cup torn basil leaves
Olive Corn Salad
By mirelsonp
In a bowl, combine the corn, eggs and olives
- 1 package (16 oz) frozen corn, thawed
- 3 hard-cooked eggs, diced
- 1/3 cup sliced pimiento-stuffed olives
- 1/2 cup mayonnaise
- 2 Tbsp snipped chives
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1/8 tsp salt
Lemony Feta Dip
By mirelsonp
Recipe source: NY Times Food
- 1 ½ lemons, plus more to taste
- 1 bunch scallions, trimmed and halved crosswise
- ⅓ cup plus 3 tablespoons olive oil
- 10 ounces feta cheese, broken into large pieces (about 2 1/2 to 3 cups)
- 4 ounces cream cheese, at room temperature
- ¼ teaspoon black pepper, plus more for garnish
- ¼ teaspoon cayenne, plus more for garnish
- 1 tablespoon hot water
Pickled Peach Terrine
By mirelsonp
Recipe source: Better Homes and Gardens | August 2014
- 2 cups cider vinegar
- 1 cup sugar
- 1 cup water
- 3 whole cloves
- 1 whole star anise
- 1 tsp. kosher salt
- 4 cups peaches, sliced
- 8 oz. goat cheese, softened
Prime Rib with Horseradish Cream
By mirelsonp
For prime rib: 1. Rub meat with olive oil, salt, and pepper
- Horseradish Cream:
- 1 (6 1/2- to 7- lb) prime rib roast
- 1 Tbsp olive oil
- 2 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 recipe Horseradish Cream
- 1 cup heavy whipping cream
- 3/4 cup sour cream
- 2 Tbsp prepared horseradish
- 1 Tbsp chopped fresh chives
- 1/4 tsp salt
- 1/8 tsp ground black pepper
- Garnish: additional chopped fresh chives
Slow-Cooker Turkey Breast
By mirelsonp
1. rub turkey breast with salt and pepper, making sure to season bone area as well
- 1 turkey breast (approximately 5 lbs)
- 3 tsp salt
- 3/4 tsp ground black pepepr