Mirelsonp's profile page
Recipes
Brussels Sprouts Gratin
By mirelsonp
Recipe source: NY Times Cooking
- 1 1/2 pounds brussels sprouts, ends trimmed and halved lengthwise
- 2 large shallots, peeled and quartered lengthwise
- 2 cloves garlic, peeled and thinly sliced
- 5 tablespoons olive oil
- Kosher salt and black pepper
- 1 1/2 cups coarse bread crumbs or panko
- 3/4 cup heavy cream
- 1 cup grated Gruyère (about 3 ounces)
Sweet Corn Flans with Tomato-Corn Relish
By mirelsonp
Recipe source: Gourmet | June 2000 Make ahead: Flans and reserved corn for relish may be chilled covered, up to 1...
- For flans:
- 3 ears fresh corn, shucked
- 2/3 cup 1% milk
- 2 large eggs
- 1/2 teaspoon salt
- 1/8 teaspoon cayenne
- For relish:
- 3/4 cup corn reserved from flans
- 6 ounces grape or cherry tomatoes, cut into small dice (3/4 cup)
- 1/3 cup chopped red onion
- 1 tablespoon chopped fresh basil
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon red-wine vinegar
- Special equipment:
- 4 (4- to 6-ounce) ramekins
Slow Cooker Greek Chicken Pita Folds
By mirelsonp
1. In a 4- to 6-quart slow cooker, combine onion, garlic, chicken thighs, lemon-pepper seasoning, oregano and alls...
- 1 medium onion, halved, sliced
- 1 clove garlic, minced
- 1 lb boneless skinless chicken thighs
- 1 1/2 tsp lemon-pepper seasoning
- 1/2 tsp dried oregano leaves
- 1/4 tsp ground allspice
- 4 pita bread
- 1/2 cup plain yogurt
- 1 Italian plum tomato, sliced
- 1/2 medium cucumber, chopped (about 1/2 cup)
Pull-Apart Potato Rolls
By mirelsonp
Recipe source: Bon Appetit | November 2015 Note: Dough divides perfectly with 2
- 1 large Yukon Gold potato (about 12 ounces), scrubbed
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted, plus more for brushing
- 1 1/2 cups all-purpose flour
- 2 (1/4-ounce) envelopes active dry yeast (about 2 1/4 teaspoons)
- 3 (heaping) tablespoons sugar
- 2 large eggs, beaten to blend
- 1 large egg yolk, beaten to blend
- 2 2/3 cups (or more) bread flour
- 1 Tbsp. flaky sea salt, plus more
- Vegetable oil (for surface)
- Special equipment: A potato ricer
Banana Tartlets With Chocolate Custard
By mirelsonp
In these sweet tartlets, sliced bananas are sprinkled with brown sugar and caramelized under the broiler
- Custard:
- 4 large egg yolks
- 1/4 cup sugar
- 1 1/2 tablespoons cornstarch
- Pinch of salt
- 1 1/4 cups whole milk
- 2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1 tablespoon dark rum
- Crust:
- 2 1/4 cups all purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 1/4 cup (or more) ice water
- 3 medium bananas, peeled, cut into 1/3-inch-thick slices
- 6 tablespoons golden brown sugar
- Whipped cream (optional)
Sausage Ragu
By mirelsonp
Recipe source: NY Times Food | Oct 7, 2015 | Julia Moskin Yields enough for 1 - 1 1/2 pounds pasta
- 1 pound sweet Italian sausage or bulk sausage
- Extra-virgin olive oil
- 1 onion, minced
- 1 carrot, minced
- 1 celery stalk, minced
- 1/4 cup minced flat-leaf parsley, plus extra for garnish
- 1 28-ounce can whole tomatoes, preferably San Marzano, with its juice
- 1 large sprig fresh thyme
- 1 large sprig fresh rosemary
- 3 tablespoons tomato paste
- Salt
- Ground black pepper
- 1 pound tubular dried pasta such as mezzi rigatoni, paccheri or penne
- Freshly grated Parmesan cheese, for garnish, optional
Plum Tomato Tart
By mirelsonp
1. Position oven racks so one is in middle, the other in highest position
- 1 refrigerated pie crust (from a 15-oz box of two)
- 2 Tbsp olive oil
- 1 large onion, halved and thinly sliced
- 1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried
- 1/4 tsp each salt and pepper
- 1 cup shredded fontina cheese
- 6 plum tomatoes, sliced
Marinated Cucumbers
By mirelsonp
Makes good salad or summer sandwiches
- 4 large cucumbers (about 2 3/4 lb.) thinly sliced
- 2 small onions, thinly sliced
- 1/2 green bell pepper, finely chopped
- 1/2 tsp salt
- Ice cubes
- 1 1/4 cups sugar
- 1 1/4 cups white vinegar
- 1/4 tsp turmeric
- 1/4 tsp ground cloves
- 1/4 tsp mustard seed
- 1/4 tsp celery seed
Petite Blueberry Cheesecakes
By mirelsonp
Recipe source: Southern Living | July 2014 Make Ahead: After baking, they'll freeze up to one month
- 12 paper baking cups
- 14 crisp gourmet cookies (such as Lotus Biscoff)
- 2 tablespoons butter, melted
- Pinch of table salt
- 1 1/2 (8-oz.) packages cream cheese, at room temperature
- 1/3 cup sugar
- 2 tablespoons fresh lime juice
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup blueberry preserves
- 1/2 cup fresh blueberries
- Garnish: lime zest
Champagne Vinaigrette
By mirelsonp
Combine the vinegar, shallot, honey and Dijon mustard in a blender
- 3 tablespoons Champagne vinegar
- 1 teaspoon minced shallot
- 2 tablespoons honey
- 1 teaspoon Dijon mustard
- 1/2 cup plus 2 tablespoon vegetable oil
- salt and freshly ground white pepper to taste