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Recipes
Haricots Verts with Warm Shallot Vinaigrette
By mirelsonp
"Haricots verts" (ah-ree-koh VEHR) is French for "green beans
- 1 1/2 lb haricots verts
- 1 Tbsp olive oil
- 1/2 cup chopped shallots (about 2 large)
- 1/2 cup red wine vinegar
- 1/2 tsp black pepper
- 1/4 tsp salt
Grilled Pork Loin With Wine-Salt Rub
By mirelsonp
Can be used with pork, chicken, even squash
- 2 cups fruity white wine, like riesling or gewurztraminer
- 3/4 cup coarse sea salt
- 8 thyme sprigs, leaves stripped (about 2 Tbsp leaves)
- 1 cup sugar
- 1 (3 1/2-lb) center-cut boneless pork lin, patted dry
Herb Lemon Butter
By mirelsonp
Chop herbs and place on cutting board
- 1/4 cup chopped mixed herbs (flat leaf parsley, chervil, taragon, chives)
- 1 stick softened unsalted butter
- 1 tsp finely grated lemon zest
Jacques's French Potato Salad
By mirelsonp
Source Information Julia and Jacques Cooking at Home by Julia Child and Jacques Pepin
- 2 pounds fingerling potatoes or other small waxy potatoes
- 1/2 cup or so extra-virgin olive oil
- 1/2 cup 1/4-inch slices of scallion, green and white parts
- 1/2 cup chopped onion
- 3 cloves garlic, mashed and coarsely chopped (1 1/2 tsp)
- 1/3 cup white wine
- 1 1/2 tablespoons Dijon-style mustard
- 2 to 3 tablespoons chopped chives
- 2 tablespoons or more coarsely chopped fresh green or purple basil, fresh tarragon, or parsley
- 1 teaspoon kosher salt, plus more if needed
- 1/2 teaspoon freshly cracked black pepper (coarse), plus more if needed
- For serving and garnishing
- Large radicchio leaves, about 6, from the outside of the head
- 1 or 2 hard-boiled eggs, coarsely chopped
- Chopped fresh parsley
Creamy Italian Dressing
By mirelsonp
Recipe source: A. Chef's Studio
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar
- 1 tsp dried Italian spice blend
- 2 Tbsp mayonnaise
- 1-2 tsp honey
- 1/2 tsp salt
- pinch ground black pepper
Pine Nut and Feta Cheese Ball
By mirelsonp
Recipe source: Bon Appetit | Oct 2014
- Special equipment:
- 4 ounces room-temperature cream cheese
- 4 ounces room-temperature feta, crumbled
- 2 tablespoons room-temperature unsalted butter
- 2 tablespoons capers
- 2 tablespoons oregano leaves
- 2 teaspoons toasted fennel seeds
- 1 teaspoon finely grated lemon zest
- Salt
- 3/4 cup chopped toasted pine nuts
- plastic wrap
Tomato Chutney and Antipasti
By mirelsonp
1. In a medium saucepan combine tomatoes, onion, garlic, vinegar, sugar, salt, paprika, and cayenne pepper
- 2 lb roma tomatoes, seeded and coarsely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup red wine vinegar
- 1 Tbsp sugar
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/8 to 1/4 tsp cayenne pepper
- 1 Tbsp snipped fresh basil
- Assorted antipasti, e.g. olive oil-packed tuna sprinkled with capers, blanched asparagus and broccoli, thinly sliced prosciutto, whole grain crackers, fresh mozzarella, baby sweet peppers
White-Bean and Asparagus Salad
By mirelsonp
Lemon vinaigrette sharpens creamy white beans for a lively vegetarian meal
- 1 lb medium asparagus, trimmed
- 1/4 cup extra-virgin olive oil
- 1/2 tsp finely grated fresh lemon zest
- 2 Tbsp fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 (15- to 19-oz) cans white beans, rinsed and drained well (3 to 3 1/2 cups)
- 4 slices country-style bread
- 1 (1/2-lb piece Parmigiano-Reggiano
- 1/4 cup chopped fresh flat-leaf parsley
- 2 Tbsp unsalted butter, softened
- 1 garlic clove, halved crosswise
Roasted Potatoes With Fresh Herbs
By mirelsonp
Preheat oven to 375 degrees Using garlic press, squeese garlic into large bowl
- 5 large garlic cloves, peeled
- 1/4 cup olive oil
- 1/4 cup chopped fresh Italian parsley
- 2 tablespoons chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 3 pounds large fingerling potatoes, halves lengthwise
- Coarse kosher salt
- Chopped fresh italian parsley (for garnish)
Sweet and Smoky Barbecue Beans
By mirelsonp
Recipe Source: Bon Appetit - July 1998
- 1 bacon slice
- 1/2 cup chopped onion
- 2 teaspoons minced garlic
- 1 8-ounce can tomato sauce
- 1 cup water
- 1/4 cup (packed) dark brown sugar
- 2 tablespoons dark molasses
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon dry mustard
- 1 15-ounce can cannellini (white kidney beans), rinsed, drained
- 1 15- to 16-ounce can red kidney beans, rinsed, drained
- 1 15- to 16-ounce can pinto beans, rinsed, drained