Mirelsonp's profile page
Recipes
Pumpkin Roll Cake With Cream Cheese Filling
By mirelsonp
Recipe source Bon Appetit
- 1 cup sugar
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- 3 large eggs, beaten to blend
- 2/3 cup canned solid pack pumpkin
- 2 tablespoons powdered sugar
- 1 8-ounce package cream cheese, room temperature
- 1 cup powdered sugar
- 2 tablespoons (1/4 stick) unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts
- Powdered sugar
Lemon Vinaigrette
By mirelsonp
Whisk together lemon juice, mustard, sea salt and 1/4 tsp pepper until salt has dissolved
- 1/4 cup fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp fine sea salt
- 3/4 cup lemon olive oil or extra-virgin olive oil
Pastitsio
By mirelsonp
Recipe source: Martha Stewart
- FOR THE MEAT SAUCE
- 2 tablespoons extra-virgin olive oil
- 2 white onions, cut into 1/4-inch dice
- 2 pounds ground lamb
- 2 teaspoons coarse salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup dry red wine
- 1 can (6 ounces) tomato paste
- 2 dried bay leaves
- 2 cups water
- FOR THE BECHAMEL
- 6 tablespoons unsalted butter
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 3 cups whole milk
- 1 cup freshly grated Parmesan cheese
- 2 teaspoons coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground nutmeg
- 1 pinch ground cayenne pepper
- TO ASSEMBLE
- Unsalted butter, for baking dish
- 1 pound curly elbow macaroni
Buttermilk-Lime Tea Bread
By mirelsonp
For a tasty spread, stir a tablespoon of sugar and a teaspoon of grated lime peel into a tub of spreadable cream ch...
- 1 3/4 cups Gold Medal all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 2 tsp grated lime peel
- 3 Tbsp lime juice
- 1 Tbs sugar
Tomato, Squash and Eggplant Tian
By mirelsonp
Recipe source: NY Times Cooking
- 2 pounds ripe, firm tomatoes, round or Roma, sliced thin
- 1 red torpedo onion, sliced thin
- 1/2 to 3/4 pound zucchini, preferably mixed green and yellow, sliced thin
- 1 long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
- Salt and freshly ground pepper
- 1/4 cup extra virgin olive oil
- 2 teaspoons chopped fresh rosemary, plus a few sprigs
- 2 teaspoon fresh thyme leaves, plus a few sprigs
Brownie Pudding
By mirelsonp
1. Preheat the oven to 325 degrees F
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur (optional)
- Vanilla ice cream, for serving
Maraschino Blueberries
By mirelsonp
Recipe source: Food and Wine | July 2015 NOTE: Use in martinis and Manhattans, or as a topping for ice cream or p
- 1 teaspoon kosher salt
- 2 cups warm water
- 2 cups blueberries
- 2 cups sugar
- 1 cup Chambord liqueur
- 1 tablespoon lemon juice
Mini Crab Melts
By mirelsonp
Melt the butter and cheese in a small saucepan over low heat; stir in the lemon juice, Worcestershire sauce and the...
- 1/2 cup butter
- 2 cups Sargento Fancy Mild Cheddar Shredded Cheese
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic salt
- 1 (6-ounce) can flaked crab meat
- 1 ounce pimientos
- 1 loaf French bread
Herb Butter
By mirelsonp
Recipe source: Gourmet | May 1990
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 2 tablespoons minced fresh chives
- 2 tablespoons minced fresh parsley leaves
- 1 tablespoon minced fresh tarragon leaves
- 1 teaspoon Dijon-style mustard
Sicilian Agrodolce Meatballs
By mirelsonp
Recipe source: Fine Cooking | Dec 2015/Jan 2016 Inspired by Sicilian food, these meatballs get vibrant flavor from ...
- 3 oz. fresh whole-wheat breadcrumbs (about 1-1/2 cups)
- 1/4 cup olive oil
- Kosher salt
- 12 oz. ground beef (preferably 85%lean)
- 12 oz. ground pork (preferably shoulder)
- Freshly ground black pepper
- 1 oz. finely grated Parmigiano-Reggiano (about 1cup)
- 1/4 cup chopped fresh flat-leaf parsley
- 1 large egg, lightly beaten
- 1 Tbs. capers, drained and chopped
- 3/4 cup lower-salt chicken broth; more as needed
- 1/2 cup red wine vinegar
- 2 Tbs. granulated sugar
- 1/4 cup pine nuts, toasted
- 1/4 cup dried currants