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Recipes
Pickled Onion
By mirelsonp
Recipe source: Food and Wine
- 1 cup red wine vinegar
- 1/4 cup sugar
- 1/4 cup water
- 1/4 tsp. sea salt
- 1 red onion, thinly sliced
Nelson Pear Pie
By mirelsonp
Recipe source: Saveur
- Flour, for dusting, plus 3 tbsp.
- 1 ⁄2 recipe Buttery Pie Dough
- 4 large ripe Bartlett pears, peeled, cored, and thinly sliced
- 3 ⁄4 cup sugar
- 1 cup heavy cream
Pulled Chicken Sandwiches
By mirelsonp
1. Season chicken with salt and/or poultry rub; place in crock pot
- 2 lb Boneless, skinless chicken
- 1 cup BBQ sauce
- 1/2 cup Zesty Italian dressing
- 1/4 cup brown sugar
- 2 Tbsp yellow mustard
- 1 tsp Worcestershire sauce
- Salt and poultry rub to taste
Zesty Honey-Lemon Dressing
By mirelsonp
Serve this dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli
- 1 Tbsp chopped fresh parsley
- 3 Tbsp honey
- 1 tsp lemon zest
- 4 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 garlic clove, pressed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/3 cup olive oil
Pasta with Tomatoes and Mozzarella
By mirelsonp
Recipe source: Bon Appetit | July 2013 This dish is equally good at room temperature
- 1 garlic clove, halved
- 2 pounds tomatoes, chopped
- 8 ounces fresh mozzarella, cut or torn into 1/2" pieces
- 1/2 cup coarsely chopped fresh basil
- 1/2 cup extra-virgin olive oil
- Kosher salt, freshly ground pepper
- 1 pound medium shell-shaped or other short pasta
Herb-Roasted Chicken With Braised Greens
By mirelsonp
Mix the herbs, mustard and olive oil in a nonreactive baking dish
- 3 tablespoons chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley
- 1 tablespoon dijon mustard
- 1 3-to-4 pound chicken, quartered
- Salt and pepper
- 2 slices bacon, diced
- 1 large red onion, diced
- 2 bunches kale, collard or mustard greens (a mix also works well), stemmed and torn
- 3/4 cup chicken stock
Mini Cranberry-Brie Tarts
By mirelsonp
Baked Brie is a hit at any gathering, and mini phyllo shells make this version a party-friendly finger food! Make e
- 1 1/2 ounces Brie
- 12 prepared mini phyllo shells
- 2 tablespoons spiced cranberry chutney (or other sweet/tart topping such as fig jam or balsamic jelly)
- 1 tablespoon fresh chives, chopped
Test Kitchen Favorite Pate Brisee
By mirelsonp
Recipe source: Martha Stewart
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 teaspoons kosher salt
- 1 tablespoon sugar
- 2 sticks cold unsalted butter, cut into small pieces
- 7 to 8 tablespoons ice water
Goudarooni
By mirelsonp
Recipe source: Saveur No. 158 - Aug/Sep 2013 Orsi's Bakery in Omaha makes this huge 14" x 9" ground beef, potato, ...
- For the dough:
- 1/2 tbsp. olive oil, plus more for greasing
- 1/2 tbsp. sugar
- 1 (1/4-oz.) packet active dry yeast
- 4 cups "00" flour, preferably Caputo Pizzeria Flour, plus more for dusting
- 1 tbsp. kosher salt
- Fine semolina, for dusting
- For the filling:
- 1 1/2 lb. Yukon gold potatoes, peeled and thinly sliced
- 1/2 cup olive oil
- 1 tsp. granulated garlic
- Kosher salt and freshly ground black pepper, to taste
- 1 medium yellow onion, finely chopped
- 1 1/2 lb. ground beef
- 1 (6-oz.) can tomato paste
- 1 tsp. dried basil
- 1/2 tsp. crushed red chile flakes
- 1/2 tsp. sugar
- 2 cups shredded mozzarella cheese
- 1 cup grated pecorino romano cheese
Summer Succotash Gratin
By mirelsonp
Recipe source: Food and Wine | July 2013 Make Ahead The finished gratin can be refrigerated overnight
- 2 2 2 tablespoons unsalted butter
- 1/4 1/4 1/4 cup extra-virgin olive oil
- 1 1 1 small white onion, finely chopped
- 3 3 3 large garlic cloves, minced
- 1 1 1 large red bell pepper, finely chopped
- 3 3 4 cups fresh corn kernels (from 4 large ears)
- 1/2 1/2 1-inch pound green beans, cut into 1-inch lengths
- 3 3 3 cups cooked fava beans or frozen baby lima beans, thawed
- 1 1 1 teaspoon Aleppo pepper
- Salt
- Freshly ground black pepper
- 1/2 1/2 1/2 cup vegetable stock
- 2 2 2 tablespoons chopped basil
- 2 2 2 tablespoons finely chopped chives
- 1 1 1 cup heavy cream
- 2 2 2 large eggs, beaten
- 3/4 3/4 3/4 cup panko bread crumbs
- 4 4 4 ounces Gruyère cheese, shredded (1 cup)
- 2 2. to Transfer the vegetables to a large baking dish and let cool slightly. Stir in the basil, chives, cream and eggs.
- 3 3. 2 10 In a small bowl, toss the panko with the shredded cheese and the remaining 2 tablespoons of oil. Season the topping with salt and pepper; sprinkle over the succotash and bake for 10 minutes, until heated through.
- 4 4. 3 10 Turn on the broiler and broil in the center of the oven for about 3 minutes, just until the top is golden. Let the gratin stand for 10 minutes, then serve.