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Recipes
Basic Polenta
By mirelsonp
Recipe source: NY Times Food
- Salt and pepper
- 1 cup medium or fine cornmeal
- Butter
- Parmesan for soft polenta, optional
Pumpkin Walnut Muffins
By mirelsonp
1. Preheat oven to 400° F
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup canned solid-pack pumpkin
- 1/4 cup well-shaken buttermilk
- 2 large eggs
- 3 tablespoons unsulfured molasses
- 1 teaspoon vanilla
- 1 cup all-purpose flour
- 1 cup white whole-wheat flour or all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/8 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 cup packed brown sugar
- 3/4 cup chopped pitted dates (about 4 ounces)
- 3/4 cup finely chopped walnuts (about 3 ounces)
Roasted Brussels Sprouts
By mirelsonp
Cut 1 pound trimmed Brussels sprouts in half lengthwise
- 1 lb trimmed Brussels sprouts
- 2 tablespoons melted butter
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Roberta's Pizza Dough
By mirelsonp
Recipe Source: NY Times | Sam Sifton Note: Measurements for dry ingredients are given by weight for greater accura...
- 153 grams 00 flour (1 cup plus 1 tablespoon)
- 153 grams all-purpose flour (1 cup plus 1 tablespoon and 2 teaspoons)
- 8 grams fine sea salt (1 teaspoon)
- 2 grams active dry yeast (3/4 teaspoon)
- 4 grams extra-virgin olive oil (1 teaspoon)
Gingered Pumpkin Flans
By mirelsonp
Recipe source: Eating Well Magazine A touch of fresh ginger adds dimension to these pumpkin flans
- A touch of fresh ginger adds dimension to these pumpkin flans.
- Make Ahead Tip: Cover and refrigerate for up to 2 days.
- 3/4 cup plus 1/3 cup sugar divided
- 1/3 cup water
- 2 large eggs
- 4 large egg whites
- 1 cup canned unseasoned pumpkin puree
- 1 teaspoon grated fresh ginger
- 1 teaspoon vanilla extract
- 3/4 cup low-fat milk
- 3/4 cup evaporated nonfat milk
Over the Top Mushroom Quiche
By mirelsonp
"I love quiche, but it has to be several inches high and made right," says star chef Thomas Keller
- BUTTERY PASTRY SHELL:
- 1 tablespoon vegetable oil
- 1 pound oyster mushrooms, stems trimmed and large caps halved or quartered
- 1 pound white mushrooms, thinly sliced
- Salt and freshly ground white pepper
- 1 tablespoon unsalted butter
- 2 small shallots, minced
- 1 tablespoon thyme, chopped
- 3/4 cup Comté or Emmental cheese, shredded (2 1/2 ounces)
- 2 cups milk
- 2 cups heavy cream
- 6 large eggs, lightly beaten
- Freshly grated nutmeg
Sweet-Potato Roulade
By mirelsonp
1. Preheat oven to 350 degrees F
- Cake:
- 5 Tbsp sifted confectioners' sugar, divided
- 2/3 cup cooked mashed sweet potatoes
- 1 cup sugar
- 1 cup self-rising flour
- 1 tsp ground cinnamon
- 2 large eggs
- Filling:
- 1 (8 oz) package cream cheese softened
- 1 Tbsp butter, melted
- 1 tsp vanilla extract
- 1 cup confectioners' sugar
- 1/3 cup chopped pecans
Grilled Nectarines With Feta
By mirelsonp
Prepare barbecue (medium-high heat)
- 4 nectarines, halves, pitted
- Melted butter (for brushing)
- 1 cup coarsely crumbled feta cheese (preferably sheep's milk feta)
Chicken Wings With Fragrant Herb Sauce
By mirelsonp
Recipe source: Food and Wine - Sept
- 6 6 24), pounds chicken wings (about 24), tips discarded and wings split
- 1/4 1/4 3 cup plus 3 tablespoons canola oil
- Kosher salt
- Freshly ground black pepper
- 1/2 1/2 1/2 cup lightly packed parsley leaves
- 4 4 4 scallions, white and light green parts only, chopped
- 1 1 1 jalapeño—halved lengthwise, stemmed and seeded
- 2 2 2 tablespoons apple cider vinegar
- 1 1 1 tablespoon honey
- 1 1 1 teaspoon minced peeled fresh ginger
- 1 1 1 garlic clove, crushed
- 1/2 1/2 1/2 habanero pepper, stemmed and seeded
- 1/2 1/2 1/2 teaspoon finely chopped thyme leaves
- 1/4 1/4 1/4 teaspoon finely grated orange zest
- Pinch Pinch of freshly grated nutmeg
- 2 2. 3 to in a food processor or blender, combine all of the remaining ingredients with the remaining 3 tablespoons of oil and puree until nearly smooth. Season the green sauce with salt and pepper and transfer to a large bowl.
- 3 3. to to the crispy wings to the green sauce and toss well. Transfer to a platter and serve hot.
- to 3 The herb sauce can be made up to 3 hours ahead.
Tomato and Basil Turkey Bundles
By mirelsonp
In a small bowl combine cheese, Italian seasoning, salt and pepper
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound turkey cutlets
- 1/2 cup fresh basil, julienne-cut
- 2 Roma tomatoes, seeded and Julienne cut
- Olive oil cooking spray, as needed
- 1/4 cup seasoned breadcrumbs
- Mixed greens
- Vinaigrette dressing