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Recipes
Country Chicken Soup
By mirelsonp
Saute' the onions, celery and carrots in the olive oil in a 3-gallon saucepan or Dutch oven over medium heat until ...
- 2 cups chopped onions
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 3 tablespoons olive oil
- 3 pounds chicken, chopped
- 3 cups drained black-eyed peas
- 3 quarts (12 cups) chicken bouillon
- 2 tablespoons rubbed sage
- 12 ounces frozen chopped apinach, thawed
- salt and pepepr to taste
Apple Cake
By mirelsonp
Recipe source: NY Times Food
- Butter for greasing pan
- 3 cups flour, plus more for dusting pan
- 1 1/2 cups vegetable oil
- 2 cups sugar
- 3 eggs
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 3 cups peeled, cored and thickly sliced tart apples, like Honeycrisp or Granny Smith
- 1 cup chopped walnuts
- 1 cup raisins
- Vanilla ice cream (optional)
Spinach-Feta Turnovers
By mirelsonp
Completely thawing the puff pastry makes it effortless to roll out
- 2 Tbsp olive oil
- 2 medium onions, chopped
- 2 garlic cloves, minced
- 4 boxes (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 2 cups crumbled feta (8 ounces)
- 2 to 4 Tbsp fresh lemon juice
- 1/8 tsp cayenne pepper
- coarse salt and ground pepper
- 1 large egg, beaten with 2 Tbsp water, for egg wash
- all-purpose flour, for work surface
- 1 box (17.3 ounces) frozen puff pastry, thawed but still cold
Coconut-Banana Pudding
By mirelsonp
Recipe source: Southern Living | May 2016 This recipe feeds a crowd, but can be halved and served in individual bow...
- 6 large egg yolks
- 1 cup (7 oz.) granulated sugar
- 1/2 cup (2.25 oz.) all-purpose flour
- 1/4 teaspoon table salt
- 3 cups half-and-half
- 2 tablespoons (1 oz.) salted butter
- 1/4 teaspoon coconut extract
- 3 teaspoons vanilla extract, divided
- 3 cups heavy cream
- 1/2 cup (2 oz.) powdered sugar
- 1 (11-oz.) package vanilla wafers
- 6 small ripe bananas, sliced 1/4 to 1/2 inch
Cranberry Mustard
By mirelsonp
Recipe source: A. Chef Studio Serve with pork
- 3/4 cup mustard of choice
- 1/4 cup canned cranberry jelly
Pasta Primavera with Asparagus and Peas
By mirelsonp
Recipe source: NY Times Food
- 1/4 pound sugar snap peas, stems trimmed
- 1/2 pound asparagus, ends snapped
- 2 tablespoons unsalted butter
- 3/4 cup fresh English peas
- 1/4 cup thinly sliced spring onion, white part only (or use shallot)
- 2 garlic cloves, finely chopped
- 1/2 teaspoon fine sea salt, more as needed
- Black pepper, more as needed
- 12 ounces fettuccine or tagliatelle, preferably fresh (see recipe)
- 2/3 cup grated Parmigiano-Reggiano, at room temperature
- 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
- 3 tablespoons finely chopped parsley
- 1 tablespoon finely chopped tarragon
Spicy Dill Dip
By mirelsonp
Recipe source: Epicurious
- 1/2 cup sour cream
- 3 tablespoons mayonnaise
- 2 tablespoons minced fresh dill or 2 teaspoons dried dillweed
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced green onion
- 1 tablespoon chili sauce
- 1 garlic clove, minced
- 1/2 teaspoon dry mustard
- 1/4 teaspoon Worcestershire sauce
Parmesan Black-Pepper Biscotti
By mirelsonp
Recipe source: Bon Appetit Note: Biscotti keep in an airtight container at room temperature 2 weeks
- 1 1/2 tablespoons whole black peppercorns
- 4 cups all-purpose flour plus additional for dusting
- 2 teaspoons baking powder
- 2 teaspoons salt
- 4 1/2 ounces Parmigiano-Reggiano, finely grated (2 1/4 cups)
- 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into 1/2-inch cubes
- 4 large eggs
- 1 cup whole milk
- Special equipment: an electric coffee/spice grinder
Blistered Eggplant With Tomatoes, Olives, and Feta
By mirelsonp
Recipe source: Martha Stewart | September 2014
- 1 large eggplant (about 1 3/4 lbs.), cut into 1/4-inch thick rounds
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1 3/4 lbs. mixed tomatoes, small ones halved or quartered, large ones cut into 1/4-inch-thick rounds
- 6 oz. feta, crummbled
- 1/3 cup mixed olives
- 1/2 cup lightly packed fresh flat-leaf parsley leaves
- Bread, such as a baguette, for serving
Agrodolce Meatballs
By mirelsonp
Recipe Source: Food and Wine - April 2013 Even in southern Italy, not every meatball is drenched in tomato sauce
- 3/4 pound ground sirloin
- 3/4 pound ground pork
- 2 large eggs
- 1/4 cup plain dry bread crumbs
- 1/4 cup dried currants or raisins
- 1/4 cup pine nuts
- 1 tablespoon drained capers
- 4 large scallions, white and tender green parts, thinly sliced
- Kosher salt
- Freshly ground black pepper
- All-purpose flour, for dusting
- 1/2 cup extra-virgin olive oil
- 2 cups low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 1 tablespoon sugar
- Crusty bread, for serving
- Make Ahead
- The cooked meatballs and sauce can be refrigerated overnight.