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Recipes
Fried Italian Turkey & Cheese Meatballs
By mirelsonp
Fried meatballs are a Florentine specialty; this version can be made with any cooked meat, from roast or boiled bee...
- 1 pound medium Yukon Gold potatoes, peeled
- 1 pound cooked turkey, shredded or chopped
- 1/2 cup freshly Parmigiano-Reggiano cheese, grated
- 1/2 cup parsley, minced
- 2 garlic cloves, minced
- Pinch of freshly grated nutmeg
- 4 large eggs, lightly beaten
- Kosher salt
- Pepper
- 1 cup all-purpose flour, plus more for dusting
- 2 cups plain breadcrumbs
- Vegetable oil, for frying
- Lemon wedges, for serving
Simple Chocolate Fudge
By mirelsonp
Recipe source: Martha Stewart Living
- 4 Tbsp (1/2 stick) unsalted butter, plus more for pan
- 3 cups mini marshmallows
- 1 cup sugar
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp pure vanilla extract
- 1 bag (12 ounces) semisweet chocolate chips
- 1 cup walnuts, coarsely chopped
Roasted Black Pepper Prime Rib With Sweet Onion Marmalade
By mirelsonp
1. Preheat oven to 450 degrees F
- 3 lb boneless prime rib, tied
- Kosher salt to taste
- Fresh cracked black pepper to taste
- 1/8 cup olive oil
- Sweet onion marmalade
- 3 sweet yellow onions, sliced
- 1/4 cup light brown sugar
- Fresh Italian parsley, chopped
- 2 Tbsp red wine vinegar
- 1/4 cup water
Wheat Bread - No Knead
By mirelsonp
Recipe source - Grit Special Equipment: 3 1/2-quart enameled cast iron Dutch oven
- 2 2 1⁄4 1⁄4 cups bread flour, packed and leveled
- 3 3⁄4 3⁄4 cup whole-wheat flour, packed and leveled
- 1 1 1⁄4 1⁄4 teaspoons salt
- 1 1⁄2 1⁄2 teaspoon active dry yeast
- 1 1 1⁄2 to 1 3⁄4 3⁄4 cups cool water
- Wheat bran and coarse cornmeal for dusting
Roasted Broccoli with Asiago
By mirelsonp
Roasting broccoli brings out its earthy sweetness, and sprinkling it with cheese adds depth
- 1 1/2 lbs (about 1 large bunch) broccoli, stalks trimmed to 2 inches below crowns
- 3 Tbsp olive oil
- 1 cup grated Asiago cheese
Israeli Couscous, Asparagus, cucumber, and Olive Salad
By mirelsonp
Press garlic clove into small bowl
- 1 garlic clove
- 3 Tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 1/2 cups low-salt chicken broth
- 2 cups toasted Israeli couscous (about 6 oz.)
- 2 cups 1/2-inch pieces thin asparagus spears, blanched 2 minutes
- 2 cups 1/2-inch cubes seeded English hothouse cucumber
- 1/2 cup pitted Kalamata olives, halved
- 2 large green onions, chopped
- 1/4 cup fresh mint leves plus sprigs for garnish
- 1 1/2 cups coarsely crumbled feta cheese (about 7 oz.)
Arugula, Corn and Herb Salad
By mirelsonp
Recipe source: NY Times Food | Martha Rose Shulman
- 1 large ear of corn
- 6 ounces baby arugula, washed and spun dry
- 2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
- 1 ounce shaved Parmesan
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 small garlic clove, puréed (optional)
- Salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
- 2 medium-size ripe tomatoes, cut in wedges
- Nutritional Information
Aioli
By mirelsonp
Recipe source: Bon Appetit | January 2016
- 1 large egg yolk
- 4 medium garlic cloves, finely grated
- 1/2 teaspoon kosher salt
- 1/2 cup olive oil
Chocolate Brownie Cookies
By mirelsonp
1. In a large bowl set over a saucepan of simmering water, melt the chopped chocolate with the butter, stirring a ...
- 1 lb semisweet chocolate, chopped
- 4 Tbsp unsalted butter
- 4 large eggs, at room temperature
- 1 1/2 cups sugar
- 1 tsp pure vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour, sifted
- 1/2 tsp baking powder
- One 12-oz bag semisweet chocolate chips
Apple Julep
By mirelsonp
This recipe may be made ahead and chilled
- 1 quart apple juice
- 1 cup pineapple juice
- 1 cup orange juice
- 1/4 cup lemon juice