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Recipes
Kale and Beet Salad
By mirandavoegeli
Instructions Scrub beets but do not peel
- 1 bunch kale
- 4-6 beets
- 2 oz. goat cheese
- juice from 2 lemons
- kosher salt
- extra virgin olive oil
Watermelon Greek Salad
By mirandavoegeli
Combine all ingredients in a large bowl
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds seedless watermelon, ring removed and cut into 1 inch cubes
- 20 pitted kalamata olives, halved
- 1/4 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh herbs, chopped (oregano, mint, or parsley)
- 1 jalapeno, seeded and thinly sliced (optional)
- Harissa or other hot sauce (optional)
Umami Burgers with Port and Stilton
By mirandavoegeli
Resist the urge to pile on any of the usual toppingslettuce, tomato, ketchup
- 1 cup ruby port
- 2 pounds mixed ground beef brisket, skirt steak and sirloin steak (20 percent fat)
- Salt and freshly ground pepper
- 1/2 cup Stilton cheese (3 ounces), softened
- Umami dust, for sprinkling (optional, see Note)
- 4 brioche hamburger buns, buttered and toasted
Spinach Salad with Warm Bacon Vinaigrette and Figs
By mirandavoegeli
In a large skillet, cook the bacon in the olive oil over moderately high heat until browned and crisp, about 6 minu...
- 3 strips thickly sliced lean bacon, cut into 1/4-inch strips
- 2 tablespoons extra-virgin olive oil
- 1 shallot, minced
- 2 tablespoons sherry vinegar
- 1 tablespoon whole-grain mustard
- 1 teaspoon chopped thyme
- 4 fresh purple figs, quartered
- One 5-ounce bag of baby spinach
- Salt and freshly ground pepper
- 1/4 cup marcona or other salted roasted almonds, coarsely chopped (optional)
- 2 ounces crumbled blue cheese, such as Cabrales (optional)
- 1/4 pound (8 slices) thinly sliced serrano ham or prosciutto (optional)
Hanger Steak with Herb-Nut Salsa Recipe
By mirandavoegeli
Preheat the oven to 375. Toast the hazelnuts in a pie plate for 12 minutes, or until the skins are blistered
- 1/4 cup hazelnuts
- 1/2 cup minced flat-leaf parsley
- 1/4 cup snipped chives
- 2 teaspoons minced tarragon
- 1 teaspoon minced chervil
- 2 oil-packed anchovy fillets, minced
- 2 teaspoons chopped rinsed capers
- 1 medium shallot, minced
- 2 tablespoons sherry vinegar
- 3/4 cup extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- Two trimmed 1-pound hanger steaks
Free-Form Pineapple, Mango and Berry Tarts
By mirandavoegeli
In a food processor, pulse the flour and salt
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 sticks cold unsalted butter, cut into small pieces
- 1/2 cup ice water
- 1/4 pineapple—peeled, halved lengthwise and sliced crosswise 1/16 inch thick
- 1/2 mango, halved lengthwise and sliced crosswise 1/16 inch thick
- 1 small banana, sliced
- 8 medium strawberries, finely chopped
- 24 blueberries
- 2 tablespoons unsalted butter, melted
- Sugar, for sprinkling
- Crème fraîche or vanilla ice cream, for serving
Dark-Chocolate Bark with Walnuts and Dried Cherries
By mirandavoegeli
Beauty Guru Bobbi Brown finds that a small piece of bittersweet chocolate is the perfect indulgence
- 1 1/2 cups walnut halves (6 ounces)
- 9 ounces bittersweet chocolate, finely chopped
- 1 cup dried sour cherries (4 ounces), coarsely chopped
- 2 tablespoons finely chopped crystallized ginger
Thai-Style Duck-and-Green-Papaya Salad
By mirandavoegeli
In a small skillet, toast the rice over moderate heat, tossing, until lightly browned, about 4 minutes
- 1 tablespoon raw long-grain rice
- 2 tablespoons dried shrimp, chopped (optional)
- 1 garlic clove, chopped
- 1 Thai chile, chopped
- 1 tablespoon unsalted roasted peanuts
- 1 tablespoon light brown sugar
- 1 tablespoon granulated sugar
- 4 small plum tomatoes, chopped
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 1/2 pounds green papaya, peeled and cut into long thin strands on a mandoline (see Note)
- 1 large carrot, cut into long strands on a mandoline
- 2 shallots, thinly sliced
- 3 tablespoons cilantro leaves
- 3 tablespoons mint leaves
- 4 ounces dried rice vermicelli, soaked in water for 20 minutes and drained
- 2 boneless Pekin duck breasts (6 ounces each)—fat trimmed, skin scored in a crosshatch pattern
- Salt
Veal Scallopini in a Lemon Mushroom Cream Sauce
By mirandavoegeli
Sear outsides of veal on medium-high heat
- 1 1/2 pounds veal scallopini
- 1 pound mushrooms, sliced
- 3-4 lemons, zested and juiced
- 1 shallot, finely chopped
- 1-2 tablespoons butter
- 1 cup cream
Pear-Cranberry Turnovers
By mirandavoegeli
Recipes + Menus | recipes Pear-Cranberry Turnovers 8 servings PREP TIME: 50 minutes TOTAL TIME: 1 hour 30 mi
- 1 1/2 pounds ripe Bosc pears (about 3), peeled, quartered, cored, diced
- 1/2 cup dried cranberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon finely grated lemon peel
- 16 17x12-inch sheets fresh or frozen whole wheat phyllo pastry or regular phyllo pastry (thawed if frozen)
- 1/2 cup (1 stick) unsalted butter, melted
- Powdered sugar