Mirelsonp's profile page
Recipes
Quiche Sardou
By mirelsonp
Recipe source: Epicurious | Dec 2015
- For the crust:
- 1/2 1/2 1/2 cup (1 stick) chilled unsalted butter, cut into cubes
- 1/8 1/8 1/8 teaspoon kosher salt
- 1 1/4 1 1/4 1/4 cups all-purpose flour, plus more for surface
- 1 1 1 large egg yolk
- For the filling:
- 5 5 4 ounces baby spinach (about 4 packed cups)
- 2 2 2 tablespoons unsalted butter
- 1 1 1 medium onion, thinly sliced
- 1/2 1/2 1/2 cup frozen artichoke hearts, thawed, coarsely chopped
- 1 1 1 teaspoon kosher salt
- 1/2 1/2 1/2 teaspoon freshly ground black pepper
- 4 4 4 large eggs
- 2/3 2/3 2/3 cup heavy cream
- 2/3 2/3 2/3 cup whole milk
- Special equipment:
- 9-9 1/2-inch 9-9 1/2-inch 1/2-inch round fluted tart pan (1 inch deep) with removable bottom; pie weights or raw rice
Black Forest Brownies
By mirelsonp
Preheat oven to 350. Grease and flour a 10 x 15-inch or 9 x 13-inch baking pan
- Frosting:
- 1 (18.25-oz) box devil's food cake mix
- 1 (21-oz) can cherry pie filling
- 1 tsp almond extract
- 3 eggs, beaten
- 1 cup sugar
- 1/3 cup milk
- 5 Tbsp margarine or butter
- 1 cup semi-sweet chocolate chips
Roast Pork Loin with Beer Sauce
By mirelsonp
Recipe source: Gourmet | October 1994
- For marinade
- 1/2 cup Dijon mustard
- 1 large onion, chopped
- 1/2 cup honey
- 3 cups beer (not dark), preferably German
- a 3 1/2-pound boneless pork loin, tied (3 to 3 1/2 inches wide)
- 2 tablespoons vegetable oil
- a beurre manié, made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour
Creamy Cheese Tortellini With Asparagus
By mirelsonp
Boil broth with garlic, thyme, zest, and 1/4 teaspoon pepper in a large heavy skillet until reduced to about 1 cup,...
- 4 cups reduced-sodium chicken broth
- 2 garlic cloves, smashed
- 3 large thyme sprigs
- 2 (2- by 1-inch) strips lemon zest
- 1 (16- to 20-ounces) package refrigerated, frozen, or dried cheese tortellini
- 2 teaspoons cornstarch
- 2/3 cup heavy cream
- 1 bunch asparagus (3/4 pound), trimmed and thinly sliced diagonally
- 1/2 cup grated Parmigiano-Reggiano
Vanilla Bean Shortbread
By mirelsonp
*To make intensified vanilla extract, take one half of a small, pliant vanilla bean that has been split using a sha...
- 1 cup unsifted bleached all-purpose flour
- 1/4 cup unsifted bleached cake flour
- 1/4 cup rice flour
- 1/4 tsp baking powder
- 1/8 tsp salt
- 1/4 tsp freshly grated nutmeg
- 12 Tbsp (1 1/2 sticks) unsalted butter, softened
- Seed scrapings from half of a vanilla bean
- 2 tsp vanilla-scented superfine sugar
- 2 tsp intensified vanilla extract*
- 2 Tbsp vanilla-scented superfine sugar**
Chewey Fruit and Oatmeal Bars
By mirelsonp
Recipe from Quaker Oats
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 8 oz vanilla or plain lowfat yogurt
- 2 egg whites, lightly beaten
- 2 Tbsp vegetable oil
- 2 Tbsp skim milk
- 2 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups oats (quick or old fashioned), uncooked
- 1 cup diced dried mixed fruit, raisins or dried cranberries
Orzo With Tomatoes, Feta, and Green Onions
By mirelsonp
Whisk vinegar, lemon juice, and honey in small bowl
- 1/4 cup red wine vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon honey
- 1/2 cup olive oil
- 6 cups chicken broth
- 1 pound orzo
- 2 cups red and yellow teardrop or grape tomatoes, halved
- 1 7-oz package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)
- 1 cup chopped fresh basil
- 1 cup chopped green onions
- 1/2 cup pine nuts, toasted
Balsamic Jelly
By mirelsonp
From Boka Kitchen + Bar in Seattle
- 1 cup balsamic vinegar
- 1 / 1/2 teaspoons unflavored gelatin
- 6 tablespoons honey
- Sliced crusty bread
- Whipped butter
Risotto Cakes
By mirelsonp
Use for leftover risotto
- 2 tablespoons olive oil
- 2 tablespoons mayonnaise
- 2 teaspoons fresh lemon juice
- 1/2 garlic clove, minced
- 1 1/2 cups Panko bread crumbs
- 24 1/2 -inch cubes mozzarella
- cold risotto
- mixed greens
- diced tomato
Blueberry-Sour Cream Torte
By mirelsonp
12-16 servings
- Torte Filling:
- 3 cups fresh blueberries
- 1/3 cup sugar
- 3 Tbsp quick-cooking tapioca
- 3 Tbsp water
- 1 tsp finely shredded lemon peel
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 3 egg yolks
- 2 1/2 cups dairy sour cream
- 1/2 cup sugar
- 1 tsp vanilla
- 1 recipe Torte crust
- Blueberries for garnish
- Lemon slices, quartered for garnish
- Torte Crust:
- 1/2 cup butter, softened
- 1/4 cup sugar
- 1 egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt