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Recipes
Beef and Avocado Fajitas
By mirandavoegeli
Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, th...
- 1 1/2 lb flank steak, trimmed if necessary
- 1 tablespoon ground cumin
- 1 tablespoon chile powder
- 3/4 teaspoon black pepper
- 3/4 teaspoon cayenne
- 1 1/2 teaspoons salt
- 1 heart of romaine
- 2 firm-ripe avocados (8 to 10 oz each)
- 12 (6-inch) flour tortillas (not low-fat)
- 1 cup loosely packed fresh cilantro sprigs
- Accompaniments: tomatillo salsa such as Frontera or Desert Rose; lime wedges; sour cream
Brownie Pudding Dessert
By mirandavoegeli
Mix together pudding and milk
- 1 package brownie mix, prepared and cut into cubes
- 2 3.4-ounce packages of instant pudding (chocolate, vanilla, or white chocolate)
- 1/4 cup espresso
- 3/4 cup milk
- 2 cups whipped topping
- 3 toffee bars, broken (if desired)
Caramel-Lacquered Pork Belly with Quick-Pickled Honeydew
By mirandavoegeli
The key to this dish is the rich Vietnamese-inspired dark caramel
- 1/4 cup kosher salt
- 1/2 cup plus 1 tablespoon sugar
- One 2-pound piece of meaty pork belly, skin removed
- 2 teaspoons Asian fish sauce
- 1 teaspoon tamarind concentrate
- 1 small Thai chile, minced
- 1 tablespoon fresh lime juice
Grilled Tomato-and-Scallion Salad
By mirandavoegeli
Light a grill. Rub the tomatoes and scallions with canola oil and season with salt and pepper
- 8 tomatoes (6 to 8 ounces each), cored and cut into 6 wedges
- 2 bunches of scallions
- Canola oil, for rubbing
- Kosher salt and freshly ground pepper
- 3 tablespoons fresh lime juice
- 1/4 cup extra-virgin olive oil
- 2 cups crumbled cotija or ricotta salata cheese (about 4 ounces)
Lemon Pepper Acini di Pepe
By mirandavoegeli
Cook acini di pepe in a 4-quart pot of boiling salted water (2 teaspoons salt for 3 quart water) until al dente
- 2 cups acini di pepe (less than 1 pound)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/2 cup grated Parmigiano-Reggiano
- 1 tablespoon grated lemon zest
- 1 teaspoon freshly ground black pepper
Fettuccine with Peas, Asparagus, and Pancetta
By mirandavoegeli
Cook pasta in pot of boiling salted water until just tender but still firm to bite
- 12 ounces fettuccine or penne
- 3 ounces pancetta or bacon, chopped
- 1 1/4 pounds asparagus, trimmed, cut on diagonal into 1-inch pieces
- 2 cups shelled fresh green peas, blanched 1 minute in boiling water, drained, or frozen peas (do not thaw)
- 1 bunch green onions, thinly sliced, white and pale green parts separated from dark green parts
- 2 garlic cloves, pressed
- 1/2 cup finely grated Parmesan cheese plus additional for serving
- 1/3 cup heavy whipping cream
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon finely grated lemon peel
- 1/4 cup chopped fresh Italian parsley, divided
- 1/4 cup thinly sliced fresh basil, divided
Mocha Pot De Creme
By mirandavoegeli
Pour the heavy cream, vanilla and coffee beans into a saucepan and place over medium-low heat
- 3 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 1/4 cup whole black coffee beans
- 6 large egg yolks
- 1/2 cup sugar
- 3 tablespoons brewed espresso coffee, cold
- 2 ounces semisweet chocolate, melted and cooled
Lentil Soup with Spicy Italian Sausage
By mirandavoegeli
by The Bon Appétit Test Kitchen
- 2 tablespoons olive oil
- 1 pound fully cooked hot Italian sausage, cut into 1/2-inch cubes
- 1 large onion, chopped (about 3 cups)
- 2 large carrots, peeled, chopped (about 1 3/4 cups)
- 2 large parsnips, peeled, chopped (about 1 3/4 cups)
- 2 large celery stalks, chopped about 1 cup
- 21/2 teaspoons dried Italian seasoning blend
- 1 pound brown lentils (about 2 1/3 cups)
- 3 quarts (or more) low-salt chicken broth
- 1 5-ounce package baby spinach leaves
Zucchini Fettuccine with Kale
By mirandavoegeli
Instructions Place the zucchini ribbons into a colander, add salt and let it drain for 15 minutes
- 4 medium size zucchini, washed and peeled like fettuccini noodles
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 small yellow pepper, seeded and chopped
- 1 bunch (4-5 leaves) kale, washed
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3 scallions, chopped (both white and green parts)
- Handfull of walnuts
- 2 tablespoon hemp seeds (optional)
- For the dressing
- 2 tablespoon vegenaise
- 1 tablespoon red wine vinegar
- Black pepper
Strawberry Cream Puffs
By mirandavoegeli
Make Cream Puffs: Preheat the oven to 400° and line a large baking sheet with parchment paper
- Cream Puffs:
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 4 tablespoons unsalted butter
- 1/2 cup plus 2 tablespoons flour
- 2 large eggs
- Pastry Cream:
- 2 cups milk
- Pinch of salt
- 1 vanilla bean, split, seeds scraped
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 large eggs
- 4 tablespoons unsalted butter, softened
- Glaze:
- 1/4 cup strawberry preserves
- 2 tablespoons water
- 1 cup confectioners' sugar
- Strawberries with Tarragon:
- 2 pints strawberries, thinly sliced
- 1/4 cup sugar
- 1/2 vanilla bean, seeds scraped
- 2 tablespoons chopped tarragon