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Recipes
Mexican Hot Chocolate Mug Cake
By mirelsonp
Recipe source: Southern Living
- DRY MIX
- 1/4 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/8 teaspoon kosher salt
- 2 tablespoons unsweetened cocoa
- 2 tablespoons chopped toasted pecans
- 2 tablespoons bittersweet chocolate chips
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 3 tablespoons mini marshmallow
- ADDITIONAL INGREDIENTS
- 1/4 cup whole milk
- 3 tablespoons canola oil
- 1/2 teaspoon vanilla extract
Spicy Orange Salad With Green Onions
By mirelsonp
From southeastern Sicily. Uses native blood oranges, but naval oranges work just as well
- 5 blood oranges or navel oranges
- 2 green onions, chopped
- 3 tablespoons chopped fresh parsley
- 1/2 teaspoon dried crushed red pepper
- 1-1/2 tablespoons extra-virgin olive oil
Whole Boneless Rib Eye with Chimichurri
By mirelsonp
Recipe Source: Saveur Number 157 A saltwater brine prevents fresh herbs from discoloring in the zesty chimichurri ...
- 1 tsp. kosher salt, plus more to taste
- 1 cup finely chopped parsley
- 3/4 cup finely chopped oregano
- 1 1/2 tsp. crushed red chile flakes
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 8 cloves garlic, finely chopped
- Freshly ground black pepper, to taste
- 2 lb. boneless rib eye
Quiche Lorraine
By mirelsonp
Recipe source: NY Times Cooking | Craig Claiborne
- Pastry for a one-crust nine-inch pie (see pastry recipe)
- 4 strips bacon
- 1 onion, thinly sliced
- 1 cup Gruyère or Swiss cheese, cubed
- ¼ cup grated Parmesan cheese
- 4 eggs, lightly beaten
- 2 cups heavy cream or 1 cup each milk and cream
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- Tabasco sauce to taste
- Email Grocery List
Chicken Salad with Pesto Vinaigrette
By mirelsonp
For the chicken salad: In a medium bowl, combine chicken, tomatoes, olives, artichokes, and pine nuts
- Pesto Vinaigrette (makes about 1/2 cup:
- 3 cups chopped cooked chicken
- 1 cup chopped heirloom tomatoes
- 1/2 cup chopped black olives
- 1/2 cup chopped artichoke hearts
- 1/4 cup toasted pine nuts
- Pesto Vinaigrette
- Whole grain crackers
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 Tbsp prepared pesto
- 2 Tbsp fresh lemon juice
- 1 tsp whole-grain Dijon mustard
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Green Goddess Spinach Dip
By mirelsonp
Recipe source: GOURMET | NOVEMBER 2009 YieldMakes about 2 1/4 cupsActive Time15 minTotal Time15 min
- 4 scallions, chopped
- 2 tablespoons unsalted butter
- 10 ounces thawed frozen chopped spinach, drained and squeezed dry
- 1 tablespoon anchovy paste
- 8 ounces cream cheese, cut into cubes
- 3/4 cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons chopped tarragon
- Accompaniment: crackers or crudités
Bacon-Shallot Gravy
By mirelsonp
Recipe source: Food and Wine | November 2014 This delicious gravy is an excellent make-ahead recipe since it doesn...
- 2 tablespoons extra-virgin olive oil
- 1/4 pound thick-cut bacon, finely chopped
- 1 cup minced shallots (2 large)
- 1 large thyme sprig
- Kosher salt
- 1/3 cup all-purpose flour
- 1/2 cup dry white wine
- 4 cups turkey or chicken stock
- 1/4 teaspoon sweet paprika
- 2 tablespoons unsalted butter
- Pepper
Asparagus, Green Onion, Cucumber, and Herb Salad
By mirelsonp
For dressing: Whisk first 5 ingredients in small bowl
- Dressing:
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Salad:
- 3 pounds medium asparagus, trimmed
- 4 cups thinly sliced green onions
- 3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh chervil
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh mint
- 2 teaspoons choped fresh taragon
Lemon Bars with Olive Oil and Sea Salt
By mirelsonp
Recipe source: NY Times Food 1/21/2015| by Melissa Clark Note: Traditional lemon bars balance the tangy sweetness ...
- FOR THE CRUST:
- 1 1/4 cups/155 grams all-purpose flour
- 1/4 cup/50 grams granulated sugar
- 3 tablespoons/25 grams confectioners’ sugar, plus more for sprinkling
- 1 teaspoon finely grated lemon zest
- 1/4 teaspoon fine sea salt
- 10 tablespoons/142 grams unsalted butter
- FOR THE CURD:
- 4 to 6 lemons
- 1 1/2 cups/300 grams sugar
- 2 large eggs plus 3 yolks
- 1 1/2 teaspoons/5 grams cornstarch
- Pinch of fine sea salt
- 4 tablespoons/57 grams cold butter, cut into cubes
- 1/4 cup/60 milliliters fruity extra-virgin olive oil
- Confectioners’ sugar
- Flaky sea salt, for sprinkling
Mini Cheddar Loaves
By mirelsonp
Recipe source: Taste of Home
- 3 1/2 cups biscuit/baking mix
- 2 1/2 cups (10 oz.) shredded sharp cheddar cheese
- 2 eggs
- 1 1/4 cup milk