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Recipes
Citrus Marinated Olives
By mirelsonp
Combine ingredients except olives in small saucepan over low heat
- 2 cups mixed oil-packed olives
- 1/2 orange, quartered into wedges and thinly sliced
- 1/2 cup extra-virgin olive oil
- 3 garlic cloves
- 1 Tbsp crushed coriander seeds
- 2 bay leaves
- 1 small red chile halved lengthwise
Deviled Eggs with Tarragon and Capers
By mirelsonp
Recipe source: Bon Appetit When making any type of deviled egg, you don't need to use the freshest eggs, as they ...
- 6 hard-boiled eggs, peeled, halved lengthwise
- 3 Tbsp. sour cream
- 2 Tbsp. mayonnaise
- 2 tsp. fresh lemon juice
- 1/4 tsp. dry mustard
- 2 Tbsp. minced green onion
- 4 tsp. drained capers
- 1 tsp. minced fresh tarragon
Buttery Pastry Shell
By mirelsonp
Use for Over-the-Top Mushroom Quiche ACTIVE: 30 MIN TOTAL TIME: 3 HRS SERVINGS: makes one 9-inch shell ...
- 2 cups all-purpose flour, sifted, plus more for dusting
- 1 teaspoon kosher salt
- 2 sticks chilled unsalted butter, cut into 1/4-inch dice
- 1/4 cup ice water
- Canola oil, for brushing
Roasted Potato Salad with Dijon Vinaigrette
By mirelsonp
Recipe Source: Cooking Light - JUNE 2013
- 2 2 2 pounds Yukon gold potatoes, cut into wedges
- 3 3 3 tablespoons extra-virgin olive oil, divided
- 2 2 2 tablespoons sliced garlic
- 1 1 1 teaspoon minced fresh thyme
- 3/4 3/4 3/4 teaspoon kosher salt, divided
- 3/4 3/4 3/4 teaspoon freshly ground black pepper, divided
- 1 1/2 1 1/2 1/2 tablespoons white wine vinegar
- 2 2 2 tablespoons minced shallots
- 2 2 2 teaspoons Dijon mustard
- 1 1/2 1 1/2 1/2 teaspoons chopped fresh tarragon
- Preparation
- 1 1. to 400° a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
- 3 3. 1 1/2 1/4 1/4 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
Sour Cream Cucumber Salad
By mirelsonp
Using a julienne slicer, cut the cucumbers lengthwise into spaghetti-like strips, stopping when you get to the wate...
- 2 seedless cucumbers, peeled and cut into 6-inch lengths
- Salt
- 1/4 cup sour cream
- 1 shallot, minced
- 1/2 Tbsp champagne vinegar
- Freshly ground white pepper
- 2 Tbsp chopped dill
Migliaccio (Lemon-Ricotta Cake)
By mirelsonp
Recipe source: NY Times Food | Mark Bittman
- 3 Tablespoons unsalted butter
- 1 quart whole milk
- 1 3/4 cups semolina flour
- 1/2 teaspoon kosher salt
- 1 3/4 cups sugar
- 1 large or 2 small lemons
- 4 large eggs
- 1 pound (2 cups) fresh ricotta cheese, strained
- Confectioners' sugar for sprinkling
- Raspberry sauce
Grilled Chive Potatoes
By mirelsonp
1. Cook potatoes in large pot of boiling salted water until tender, 25-30 minutes
- 6 red skinned potatoes, scrubbed
- 6 Tbsp (3/4 stick) unsalted butter
- 6 Tbsp chopped fresh chives
- 1 tsp finely grated lemon peel
- Nonstick vegetable oil spray
Buttery Pie Dough
By mirelsonp
Recipe source: Saveur This butter-rich, flaky crust is easy to make and works well as the foundation for pies with ...
- 3 cups flour
- 2 tsp. kosher salt
- 14 tbsp. unsalted butter, cubed and chilled
- 1 ⁄2 cup ice-cold water
String Beans Patata
By mirelsonp
This room temperature salad is great any time of year, especially in summer
- 1 pound tiny new potatoes
- 1 pound green beans, trimmed
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon snipped fresh oregano
- 2 cloves garlic, minced
- 1/4 to 1/2 teaspoon crushed red pepper
White Beans and Spinach Ragout
By mirelsonp
1. Drain tomatoes, reserving 1/3 cup liquid; set tomatoes and liquid aside
- 1 14 1/2-oz can diced tomatoes
- 2 slices bacon, cut into 1-inch pieces
- 1 medium onion, halved and thinly sliced
- 1 15-oz can cannellini or navy beans, rinsed and drained
- 4 cups loosely packed fresh torn spinach
- 4 teaspoons balsamic or red wine vinaigrette