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Recipes
Doris's Salty Hot Fudge
By mirelsonp
Yield: about a pint and a half
- 1/2 cup salted butter
- 2 ounces unsweetened chocolate, roughly chopped
- 1/2 cup Dutch processed cocoa
- 2/3 cup sugar
- 1 cup heavy cream
- 2 teaspoons salt
- 2 teaspoons vanilla
Banana Walnut Sour Cream Bread
By mirelsonp
Heat oven to 350 degrees F
- 1 1/2 cups sugar
- 1 cup Daisy Brand Sour Cream
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 eggs
- 1 1/2 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup toasted chopped walnuts
Strawberry-Mint Sparkling Limeade
By mirelsonp
For a non-alcoholic version, substitute 3 cups chilled club soda for the wine
- 3 cups sliced strawberries
- 1/2 cup loosely packed fresh mint leaves
- 1/2 cup fresh lime juice
- 1/4 cup water
- 1/4 cup agave nectar
- 1 (750-milliliter) bottle sparkling wine, chilled
- whole strawberries optional
Pea, Asparagus, and Fava Bean Salad
By mirelsonp
Recipe source: Bon Appetit April 2013 DO AHEAD: Dressing and vegetables can be prepared 1 day ahead
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely grated Pecorino or Parmesan
- 1 tablespoon (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- 2 cups fresh fava beans (from about 2 pounds pods) or frozen fava beans, thawed
- 2 bunches asparagus, trimmed, stalks peeled if thick
- 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
- 1/2 cup vegetable oil
- 1 shallot, thinly sliced
- 4 slices bacon, cooked and crumbled
- Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.
- If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.
- Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.
- If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.
- Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.
- Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.
- DO AHEAD: Dressing and vegetables can be prepared 1 day ahead. Cover separately and chill.
- Epicurious.com © Condé Nast Digital, Inc. All rights reserved.
Cheddar Cheeseburgers with Caramelized Shallots
By mirelsonp
1. Heat a nonstick skillet over medium-low heat
- 1 Tbsp olive oil, divided
- 2 cups thinly sliced shallots
- 1/2 tsp kosher salt, divided
- 1 Tbsp white wine vinegar
- 2 garlic cloves, minced
- 1 lb ground beef, 90% lean
- 2 oz shredded sharp cheddar cheese (about 1/2 cup)
- 1 cup baby arugula
- 4 (1 1/2-oz) hamburger buns, toasted
- 3 Tbsp light mayonnaise
Pasta Shells With Spinach and Cannellini Beans
By mirelsonp
Recipe source: Fine Cooking | October/November 2015 Variations The spinach, beans, and cheese also make a great top...
- Kosher salt
- 3 Tbs. extra-virgin olive oil; more for serving
- 3 large cloves garlic, minced
- 9 oz. baby spinach (9 packed cups)
- 1 19-oz. can cannellini beans, drained and rinsed
- 3/4 cup lower-salt chicken broth
- 1/2 tsp. crushed red pepper flakes
- 1 lb. large (not jumbo) pasta shells
- 2 tsp. fresh lemon juice; more to taste
- Coarsely grated Parmigiano-Reggiano for serving
Tandoori Chicken Legs
By mirelsonp
These legs get a triple blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade o...
- For the chicken:
- 2 Tbsp fresh lemon juice
- Kosher or sea salt
- 6 whole chicken legs (2 to 3 lbs)
- Vegetable oil for the grill
- For the marinade:
- 1 Tbs finely grated fresh ginger
- 1 large clove garlic, minced
- Kosher or sea salt
- 1/3 cup plain whole-milk yogurt
- 3 Tbsp vegetable oil
- 1 1/2 tsp fresh lemon juice
- 1 tsp sweet paprika
- 3/4 tsp hot dry mustard
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cardamom
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne
- 1/4 tsp freshly ground black pepper
- For finishing:
- 2 oz (4 Tbsp)unsalted butter, melted
- 1/2 cup fresh cilantro leaves
- 1 small red onion, thinly sliced
- 1 medium lime, cut into wedges
Browned-Butter Mashed Potatoes
By mirelsonp
Recipe source: Fine Cooking | Oct/Nov 2014
- 1-1/2 lb. red potatoes, cut into 1-inch pieces
- 6 Tbs. unsalted butter
- kosher salt and freshly ground black pepper
- chopped fresh chives
DIY "Ricotta"
By mirelsonp
The recipe for this quick, fresh cheese from Mozza chef Nancy Silverton should be a part of every cook's repertoire
- 4 cups whole milk
- 1 cup cream
- 1 1/2 tsp kosher salt
- 3 Tbsp lemon juice (divided)
Pumpkin Drop Cookies
By mirelsonp
Preheat oven to 350 degrees
- 2 cups packed dark brown sugar
- 1 (16-oz) can pumpkin
- 1 cup vegetable oil
- 2 tsp vanilla
- 4 cups flour
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp ginger
- 2 cups raisins
- 1 cup nuts, chopped