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Recipes
Orange Blossom Madeleines
By mirelsonp
These addictive little French tea cakes are as easy to make as they are to eat
- 3 large eggs
- 1/2 cup sugar
- 1 teaspoon pure vanilla extract
- 2 teaspoons orange blossom water
- 3/4 cup unbleached, all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 stick unsalted butter, at room temperature
- cooking spray
Shrimp Remoulade
By mirelsonp
A dip in red remoulade gives shrimp a piquant Cajun zing
- 1 1/4 lb medium shrimp (about 40), shells on
- 1 1/2 cups reduced-fat (2 percent) plain Greek yogurt
- 3 scallions, chopped
- 2 Tbsp stone-ground mustard
- 2 Tbsp ketchup
- 2 Tbsp brine-packed capers, drained, rinsed, and chopped
- 1 Tbsp fresh lemon juice
- 3/4 tsp minced garlic cloves
- Cayenne pepper, to taste
- 2 small head Bibb lettuce, torn
- Garnish: lemon wedges
Parmesan Bechamel
By mirelsonp
Recipe source: Martha Stewart Living | February 2015
- 2 2 2 tablespoons unsalted butter
- 1/2 1/2 1/2 shallot, finely diced (2 tablespoons)
- 2 2 2 tablespoons all-purpose flour
- 3/4 3/4 3/4 cup whole milk
- 1/4 1/4 1/4 cup finely grated Parmesan
- Coarse salt and freshly ground pepper
Beef Tenderloin Steaks with Mustard-Cognac Sauce
By mirelsonp
1. Preheat oven to 250°F
- 6 (7- to 8-ounce) beef tenderloin steaks (each about 1 1/2 inches thick)
- Coarse kosher salt
- Cracked black pepper
- 3 tablespoons canola oil
- 6 tablespoons (3/4 stick) chilled unsalted butter, divided
- 4 garlic cloves, peeled, smashed
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 cup finely chopped shallots
- 1/2 cup Cognac or brandy
- 2 tablespoons tawny Port
- 3 cups low-salt chicken broth
- 2 tablespoons Dijon mustard
Oatmeal-Raisin Chews
By mirelsonp
Make Ahead: Can be made 2 days ahead
- 2 1/4 cups old-fashioned oats (do not use instant or quick oats)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground allspice
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup (packed) dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups raisins
Brussels Sprouts Gratin
By mirelsonp
Recipe source: NY Times Food
- 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)
Chorizo and Cheese Mini Scones
By mirelsonp
Preheat oven to 400 degrees F
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 8 Tablespoons unsalted butter, cold
- 1/2 cup sour cream, plus extra for dipping
- 1 egg
- 1 (7 to 8 ounce) package dry chorizo, finely diced
- 1 1/2 cups shredded Cheddar cheese
- whole-grain mustard
Open-Face Egg and Griddled Ham Breakfast Sandwiches
By mirelsonp
Recipe source: Food and Wine | December 2015
- 1 dozen large eggs
- Kosher salt
- Pepper
- 6 ounces thinly sliced baked ham
- 1 cup mixed chopped herbs, such as parsley, tarragon and chives
- 1 tablespoon fresh lemon juice
- 6 slider buns, split and lightly toasted
Strawberries, Peaches, and Basil with orange Vinaigrette
By mirelsonp
Serve within 20 minutes of preparing for maximum flavor and optimal temperature
- 1 cup fresh orange juice
- 1 1/2 Tbsp sugar
- 1 1/2 Tbsp champagne vinegar or white wine vinegar
- 1 Tbsp extra-virgin olive oil
- Dash of salt
- 1 1/2 cups fresh blueberries
- 1 lb fresh strawberries, halved
- 1 large ripe peach or nectarine, cut into 16 wedges
- 1/4 cup small fresh basil leaves
Hot and Smoky Baked Beans
By mirelsonp
Serve these hot or at room temperature
- 6 bacon slices
- 1 1/2 cups chopped onion
- 1 1/4 cups purchased barbecue sauce
- 3/4 cup dark beer
- 1/4 cup mild-flavored (light) molasses
- 3 tablespoons Dijon mustard
- 3 tablespoons (packed) dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 4 to 6 teaspoons minced canned chipotle chilies
- 6 15- to 16-ounce cans Great Northern beans, drained
- Chopped fresh parsley