Mirandavoegeli's profile page
Recipes
Roasted Pear Sundaes with Balsamic-Caramel Sauce
By mirandavoegeli
Preheat the oven to 425. In a medium saucepan, combine the sugar and water
- 1 cup sugar
- 3 tablespoons water
- 1/2 cup heavy cream
- 2 tablespoons aged balsamic vinegar
- 2 large, firm but ripe Bartlett pears, cored and cut into 3/4-inch pieces
- 2 tablespoons unsalted butter, melted
- Pinch of kosher salt
- 1/4 cup hazelnuts
- 1 pint vanilla ice cream
Sicilian-Style Meatballs
By mirandavoegeli
Frank Castronovo and Frank Falcinelli say that dried currants and pine nuts make these meatballs distinctly Sicilia...
- Two 28-ounce cans peeled Italian tomatoes, crushed
- 1/4cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4slices of white sandwich bread
- 4large eggs, beaten
- 3garlic cloves, minced
- 1/4cup chopped flat-leaf parsley
- 1teaspoon minced marjoram
- 2pounds ground beef chuck
- 1/2cup dried currants
- 1/4cup pine nuts
- 1/4cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4cup plain dry bread crumbs
- 2cups vegetable oil, for frying
Lacy Parmesan Crisps
By mirandavoegeli
Put oven rack in middle position and preheat oven to 375F
- 1 (3-oz) piece Parmigiano-Reggiano
- Special equipment: a nonstick bakeware liner such as Silpat
Peruvian Steak and Potato Stir-Fry
By mirandavoegeli
In a large bowl, combine the olive oil, cumin, coriander, garlic and a generous pinch each of salt and pepper
- 1/4 cup extra-virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 garlic clove, minced
- Salt and freshly ground pepper
- 1 pound skirt steak
- 1 red onion, halved and slivered
- Vegetable oil, for frying
- 8 ounces frozen french fries
- 1/4 cup sliced pickled jalapeños
- 1 large tomato, chopped
- 1/4 cup cilantro
- Hot sauce, for serving
Caramelized Banana Splits with Hot Chocolate Sauce
By mirandavoegeli
Melt butter in a 12-inch heavy skillet over medium heat, then add bananas in 1 layer and sprinkle with brown sugar
- 3 tablespoons unsalted butter
- 3 firm-ripe bananas, sliced diagonally 1/2 inch thick
- 1/2 cup packed light brown sugar
- 1 cup heavy cream
- 4 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked), finely chopped
- 1 pint cinnamon, vanilla, or coconut-almond ice cream
- 1/2 cup chopped walnuts, toasted and cooled, optional
Lasagna Puttanesca
By mirandavoegeli
Preheat the oven to 450°
- 5 tablespoons extra-virgin olive oil, plus more for tossing and greasing
- 1 pound dry lasagna noodles
- 1 medium onion, finely chopped
- 1 medium eggplant, diced (1/2 inch)
- Kosher salt
- Freshly ground pepper
- 7 anchovy fillets in oil, chopped
- 7 garlic cloves, finely chopped
- 1 cup pitted olives, chopped
- 3 tablespoons drained capers
- Two 28-ounce cans whole peeled tomatoes and juices, crushed
- 3 cups fresh ricotta cheese
- 3 large eggs, lightly beaten
- 1 pound mozzarella, thinly sliced
Kale "Chips"
By mirandavoegeli
Preheat the oven to 275 degrees F
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling
- Hot sauce (optional)
Cheese-Stuffed Grilled Peppers
By mirandavoegeli
In a medium bowl, blend the ricotta with the cream cheese and Parmigiano-Reggiano
- 1 cup ricotta cheese (8 ounces)
- 1 cup cream cheese, at room temperature
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt and freshly ground pepper
- 4 Anaheim or Cubanelle peppers
- 4 baby bell peppers
- 4 small poblano chiles
- Extra-virgin olive oil, for rubbing
Lemon-Blueberry Cheesecake Parfaits
By mirandavoegeli
Make the Shortbread: In a medium bowl, mix the flour with the cornmeal and salt
- Shortbread:
- 1 3/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons cornmeal
- 1 teaspoon salt
- 2 sticks unsalted butter, at room temperature
- 3/4 cup confectioners’ sugar
- 2 teaspoons finely grated orange zest
- 1 teaspoon pure vanilla extract
- Blueberry Compote:
- 2 cups blueberries (12 ounces)
- 1/4 cup granulated sugar
- 1/4 cup water
- 1 teaspoon freshly squeezed lemon juice
- Cheesecake Custard:
- 1 cup whole milk
- 5 tablespoons granulated sugar
- 4 large egg yolks
- 2 1/2 tablespoons cornstarch
- 6 ounces cream cheese, at room temperature
- 1/4 cup plus 2 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest, plus extra strips for garnish
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
Caramelized Winter Fruit Custards
By mirandavoegeli
For spiced chiffon muffins: Preheat oven to 350°F
- Spiced Chiffon Muffins:
- 1 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/8 teaspoon fine sea salt
- 6 tablespoons lukewarm water
- 1 teaspoon vanilla extract
- 1/2 cup (packed) golden brown sugar
- Caramelized Winter Fruit:
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large egg whites, room temperature
- 2 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter
- 3/4 cup sugar
- 2 large Granny Smith apples (about 1 pound), peeled, quartered, cored, cut into 1/3-inch-thick slices
- 2 small Bosc pears (12 to 14 ounces total), peeled, quartered, cored, cut into 1/3-inch-thick slices
- 1 cup fresh or frozen cranberries
- Custard:
- 2 cups half and half
- 1/2 cup sugar
- 4 large egg yolks
- 1/4 teaspoon fine sea salt
- 1 tablespoon cornstarch
- 1 tablespoon unsalted butter
- 6 tablespoons apple brandy (such as applejack or Calvados) or poire Williams (clear pear brandy), divided