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Recipes
Greek Salad with Feta Mousse
By mirandavoegeli
In a small skillet, combine the feta and cream and simmer over moderate heat until the feta is slightly melted, abo...
- 6 ounces Greek feta cheese, crumbled (1 1/2 cups)
- 1/2 cup heavy cream
- 3/4 teaspoon unflavored gelatin softened in 1 1/2 tablespoons of water
- Freshly ground white pepper
- 2 1/2 pounds mixed heirloom tomatoes, sliced, quartered or halved
- Fleur de sel and coarsely ground black pepper
- 1/4 cup extra-virgin olive oil
- 16 pitted kalamata olives, halved
- 1/4 cup thinly sliced red onion
- 1 tablespoon chopped fresh oregano
Spinach, Pesto, and Fontina Lasagna
By mirandavoegeli
by Jeanne Kelley
- 2 tablespoons (1/4 stick) unsalted butter
- 1/4 cup all purpose flour
- 2 1/2 cups reduced-fat (2%) milk
- 1/2 cup dry white wine
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 4 large garlic cloves, finely chopped
- 3 6-ounce packages baby spinach
- 15 no-boil 7 x 3 1/2-inch lasagna noodles (from two 9-ounce packages)
- 3 1/2 cups fresh ricotta cheese* (28 ounces)
- 1 cup freshly grated Parmesan cheese
- 1/2 teaspoon finely grated lemon peel
- 1 large egg
- 2 cups coarsely grated Italian Fontina cheese (8 to 9 ounces), divided
- Herb Pesto
Chipotle Meatballs
By mirandavoegeli
active time: 30 min total time: 40 min
- 1/3 cup whole milk
- 1/3 cup fine dry bread crumbs
- 6 bacon slices, chopped
- 1/2 cup finely chopped onion
- 1 tablespoon chopped garlic
- 1 tablespoon finely chopped seeded canned chipotles in adobo
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 2 tablespoons water
- 3/4 pound ground pork
- 1/2 pound ground veal
- 1 large egg, lightly beaten
- 1/4 cup chopped flat-leaf parsley
- Garnish: lime wedges
- Equipment: about 16 (6-inch) wooden skewers, soaked in water
Grilled Cheese and Chorizo Sandwiches
By mirandavoegeli
In a large skillet, cook the sliced chorizo over moderately high heat, stirring occasionally, until lightly browned...
- 3 chorizo sausages (6 ounces), thinly sliced on the diagonal
- 2 tablespoons unsalted butter, softened
- 8 slices of sourdough bread, cut from a pullman loaf
- 6 ounces Pepper Jack cheese, thinly sliced
- 2 tablespoons drained and sliced pickled jalapeos
- 6 ounces Havarti cheese, thinly sliced
Miranda's Stuffed Bell Peppers
By mirandavoegeli
Preheat oven to 350 F. Lay peppers on their sides
- 6 large bell peppers
- 1 small red onion, finely chopped
- 1-2 cloves garlic, minced
- 1 pound heirloom tomatoes, half chopped and half sliced
- 2 tablespoon chopped oregano
- 2 tablespoon chopped parsley
- 2 tablespoon basil chiffonade
- 4-6 hot Italian sausage links, casing removed and crumbled
- 3/4 cup bread crumbs
- 1/4 cup grated parmesan
- 2 tablespoons olive oil
Ramen Noodle Crunchy Coleslaw
By mirandavoegeli
Make Dressing: Whisk together all ingredients
- Dressing:
- 1/2 cup oil (preferable grapeseed oil)
- 4 tbsp seasoned rice wine vinegar
- 4 tbsp sugar (or less, if desired)
- salt and pepper
- chicken flavor packet from the Ramen noodles (optional)
- Salad:
- 4 green onions, sliced
- 3 tablespoons toasted sesame seeds
- 1/2 cup toasted slivered almonds (toast in sesame oil if needed)
- 6-8 cups shredded green cabbage (or coleslaw mix)
- 1-2 packages uncooked Ramen noodles
Tequila-Mustard-Glazed Chicken Skewers
By mirandavoegeli
James Holmes, a Farmhouse Delivery CSA customer, developed the glaze for this recipe while experimenting with homem...
- 1/2 cup tequila
- 1/2 cup light brown sugar
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves, chopped
- 1 tablespoon chopped oregano
- 1 tablespoon kosher salt
- 3 pounds skinless, boneless chicken thighs, cut into 1/2-inch-wide strips
Spaghetti with Artichokes and Pancetta Recipe
By mirandavoegeli
Fill a large bowl with water
- 1 lemon, halved
- 8 baby artichokes (about 1 pound)
- 1/4 cup extra-virgin olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, thinly sliced
- One 2-ounce piece of lardo or pancetta, cut into 1/4-inch dice
- 1/2 cup dry white wine
- Kosher salt and freshly ground pepper
- 1 pound spaghetti
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Braised Veal Shoulder with Spring Vegetables
By mirandavoegeli
Preheat the oven to 300°
- 1/2 cup fresh goat cheese, softened (3 ounces)
- 1/4 cup chopped celery leaves
- 1 tablespoon chopped marjoram
- 1 teaspoon chopped rosemary
- Salt and freshly ground pepper
- One 3-pound butterflied veal shoulder roast
- 2 tablespoons extra-virgin olive oil
- 2 shallots, thinly sliced
- 1 large carrot, thinly sliced
- 1 small celery rib, thinly sliced
- 1 cup dry red wine
- 4 cups beef stock
- 1 bay leaf
- 1 garlic clove, smashed
- 2 tablespoons chopped parsley
- 2 tablespoons chopped tarragon
- 2 tablespoons chopped dill
- Spring Vegetables with Pickled Onions, for serving
Fig-and-Prosciutto Flatbreads
By mirandavoegeli
Place a pizza stone in the bottom of the oven and preheat the oven to 500
- Two 12-ounce balls of pizza dough, at room temperature
- All-purpose flour
- 1/4 cup extra-virgin olive oil
- 1 garlic clove, minced
- 1 teaspoon minced fresh rosemary
- Salt and freshly ground pepper
- 1/2 cup fig jam (from a 6-ounce jar)
- 1/4 pound sweet Gorgonzola cheese, crumbled (1 cup)
- 3 ounces sliced prosciutto di parma
- 1 scallion, white and green parts thinly sliced