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Recipes
Chicken-Fried Steak & Gravy
By mirandavoegeli
Preheat oven to 350°F. Coat a baking sheet with cooking spray
- 1/4 cup all-purpose flour
- 2 large egg whites, lightly beaten
- 1/4 cup cornmeal
- 1/4 cup whole-wheat flour
- 1/4 cup plus 1 tablespoon cornstarch, divided
- 1 teaspoon paprika
- 1 pound cube steak, cut into 4 portions
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons canola oil, divided
- 1 14-ounce can reduced-sodium beef broth
- 1 tablespoon water
- 1/4 cup half-and-half
Grilled Meatballs with Scallion and Shaved Cheese Salad
By mirandavoegeli
Light a grill. In a large bowl, using your hands, mix the ground veal and lamb with the eggs, bacon, shallots, fres...
- 2 pounds ground veal
- 1 pound ground lamb
- 3 large eggs, lightly beaten
- 2 thick slices of lean bacon, minced
- 1/4 cup minced shallot
- 1/4 cup fine, fresh bread crumbs
- 1/4 cup fresh ricotta
- 1/4 cup freshly grated montasio or Parmigiano-Reggiano cheese
- Kosher salt
- 3 cups chicken stock or low-sodium broth
- 3 cups water
- 1 1/2 pounds thin scallions, trimmed
- Vegetable oil, for drizzling
- 1 tablespoon olive oil
- One 3-ounce piece of Parmigiano-Reggiano, shaved with a vegetable peeler into strips (about 1 cup)
- 1 preserved lemon, halved (see Note)
Pork Tenderloin with Pears and Shallots
By mirandavoegeli
by The Bon Appétit Test Kitchen
- 3 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped fresh thyme plus fresh thyme sprigs for garnish
- 1 1 1/4-pound pork tenderloin
- 3 large shallots, each cut into 6 wedges through stem end, peeled
- 3 unpeeled small Bosc or Anjou pears, quartered, cored
- 4 teaspoons butter, room temperature
- 2 teaspoons all purpose flour
- 1 1/2 cups low-salt chicken broth
- 3/4 cup pear nectar
fig squares
By mirandavoegeli
Place all fig filling ingredients in medium saucepan
- Fig Filling:
- 1 pint fresh figs, chopped or 2 cups dried figs, chopped
- 1 cup apple juice
- 1/2 cup honey
- 1 tablespoon orange peel (optional)
- 1 tsp cinnamon
- 1/2 tsp salt
- Crust:
- 1 cup quinoa flakes or quick-cooking oats
- 1 cup brown-rice flour
- 1 cup almond meal
- 1/4 cup Sucanat® (whole cane sugar)
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup nonhydrogenated vegetable shortening, such as Spectrum®, or butter
- 1 egg
Braised Chile-Spiced Short Ribs with Black Beans
By mirandavoegeli
Quick-soak beans: Put beans in a 4-to 5-quart heavy pot with enough water to cover by 2 inches
- For beans:
- 1 pound dried black beans (about 2 1/4 cups)
- 8 cups water
- 1 Turkish or 1/2 California bay leaf
- For short ribs:
- 1 1/4 ounces dried ancho chiles (3 to 4 medium)
- 2 cups boiling-hot water
- 1 medium onion, chopped
- 3 garlic cloves, coarsely chopped
- 2 tablespoons finely chopped canned chipotles in adobo plus 1 tablespoon adobo sauce
- 2 tablespoons tomato paste
- 2 tablespoons molasses (not robust or blackstrap)
- 1 teaspoon cumin seeds
- 3 whole cloves
- 2 1/3 cups cold water, divided
- 5 pounds beef short ribs
- 1 tablespoon vegetable oil
- 1/4 pound sliced bacon, chopped
- 1 (3-inch) cinnamon stick
- Accompaniments: chopped white or red onion; chopped cilantro
Saigon Chicken Salad
By mirandavoegeli
Recipes + Menus | recipes Saigon Chicken Salad Kajsa Alger, chef and co-owner (with super-chef Susan Feniger) of ...
- 1 cup chopped fresh cilantro (including stems)
- 5 tablespoons fresh lemon juice
- 1 4-inch-long bottom portion of large lemongrass stalk, finely chopped (about 2 tablespoons)
- 3 large kaffir lime leaves, minced (1 generous teaspoon)
- 1/2 cup olive oil
- Coarse kosher salt
- 1 1/4 pounds skinless boneless chicken breast halves (4 to 5)
- 5 tablespoons fish sauce (such as nam pla or nuoc nam)
- 1/4 cup (packed) light palm sugar or golden brown sugar
- 1/4 cup fresh lime juice
- 2 teaspoons minced Thai chiles or serrano chiles with seeds
- 2 large garlic cloves, pressed
- 3 cups 2-inch pieces trimmed Chinese long beans or green beans (about 10 ounces)
- 8 ounces plum tomatoes, halved lengthwise, seeds and pulp removed, shells cut into long thin strips
- 1 cup coarsely grated peeled daikon (Japanese white radish) or trimmed red radishes
- 1 cup coarsely grated seeded Persian cucumbers (about 3)
- 1 cup very thinly sliced green cabbage
- 1 cup coarsely grated carrot
- 1 cup celery leaves
- 1 cup fresh cilantro leaves
- 3 green onions, thinly sliced on diagonal
- 1/2 cup salted roasted peanuts, split in half
Raspberry-Rose Gin Rickey
By mirandavoegeli
by Sarah Tenaglia
- 3 cups fresh raspberries
- 1 cup gin
- 1/2 cup sugar
- 1/2 cup fresh lime juice
- 1/4 teaspoon (scant) rose water
- 3 cups crushed ice
- Ingredient info: Rose water is sold at some supermarkets and at specialty foods stores and Middle Eastern markets.
Grilled Chicken Thighs with Spicy Miso Mayo
By mirandavoegeli
Roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over, 5 minutes
- 1 small yellow bell pepper
- One 1 1/2-inch piece of ginger, peeled and chopped
- 5 garlic cloves, crushed
- 1/4 cup yuzu kosho paste (see Note)
- 2 stalks of fresh lemongrass, tender inner white parts only, chopped
- 1/4 cup yuzu juice
- 1/3 cup finely chopped cilantro
- 1 cup canola oil, plus more for greasing
- 8 boneless skin-on chicken thighs (about 3 pounds)
- 1/3 cup mayonnaise
- 2 teaspoons shiro miso (see Note)
- 2 teaspoons Sriracha
- Kosher salt
- Thinly sliced scallions, for garnish
Quick Shrimp Pad Thai
By mirandavoegeli
Put the noodles in a large bowl and cover with very hot water
- 8 ounces pad thai noodles, preferably A Taste of Thai or Thai Kitchen brands
- 2 tablespoons Asian fish sauce
- 3 tablespoons light brown sugar
- 1/4 cup fresh lime juice, plus wedges for serving
- 2 Thai bird chiles or 1 serrano with seeds, stemmed and thinly sliced
- 1/4 cup plus 1 tablespoon canola oil
- 3 large shallots, thinly sliced (1 cup)
- 3 large garlic cloves, minced
- 12 ounces shelled and deveined medium shrimp
- 2 large eggs, beaten
- 4 scallions, thinly sliced
- Roasted peanuts, chopped cilantro and bean sprouts, for serving
Strawberry Sorbet
By mirandavoegeli
Gently wash your strawberries and cut off any dark or rotten flesh that you would not eat
- 1 kg/2lbs Gariguette or Mara des Bois strawberries*
- 100 gr/3oz sugar
- Juice of 1 lemon
- An ice cream machine