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Recipes
Rolled Flank Steak with Prosciutto and Basil
By mirandavoegeli
Light a hot fire in a grill or preheat the oven to 350
- 1 cup coarse dry bread crumbs
- 1/2 cup chopped flat-leaf parsley
- 1/2 cup shredded Italian Fontina cheese (3 ounces)
- 1/4 cup green olives, pitted and chopped (1 1/2 ounces)
- 1/4 cup freshly grated Parmesan cheese (3/4 ounce)
- 3 tablespoons olive oil
- 1 tablespoon plus 2 teaspoons
- finely chopped thyme
- One 2-pound flank steak
- 5 ounces thinly sliced prosciutto
- 1 cup basil leaves
- 2 teaspoons kosher salt
- 2 teaspoons minced garlic
- 1 teaspoon freshly ground pepper
Moroccan-Spiced Chicken Paillards
By mirandavoegeli
Prepare grill pan and start sauce: Heat grill pan over moderate heat until hot
- For sauce:
- 1/4 cup orange juice
- 1 tablespoon mild honey
- 1 teaspoon fresh lemon juice
- 1 (3-inch) cinnamon stick
- 1/4 teaspoon dried hot red pepper flakes
- 2 tablespoons unsalted butter
- For paillards:
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (not hot)
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 3/4 lb boneless chicken breast slices (1/4 inch thick; see cooks' note, below)
- 1 1/4 teaspoons salt
Pineapple-Ginger Agua Fresca
By mirandavoegeli
by Sarah Tenaglia
- 5 cups 1-inch cubes peeled ripe pineapple (from 1 large pineapple)
- 4 cups water, divided
- 1/2 cup sugar
- 2 teaspoons (or more) grated peeled fresh ginger
- Ice cubes
- Ingredient info: Choose a golden yellow pineapple that smells sweet and yields very slightly to the touch.
Couscous with Olives and Lemon
By mirandavoegeli
Cook garlic in oil in a 2- to 3-quart wide heavy saucepan over moderate heat, stirring frequently, until golden, 1 ...
- 1 1/2 teaspoons minced garlic
- 3 tablespoons olive oil
- 1 3/4 cups water
- Rounded 1/4 teaspoon salt
- 1 1/2 cups couscous (10 oz)
- 16 oil-cured black olives, pitted and coarsely chopped
- 1/3 cup chopped fresh flat-leaf parsley
- 1 1/2 teaspoons finely grated fresh lemon zest
Thai Summer Bean Curry with Chicken
By mirandavoegeli
Light a grill. Season the chicken with salt and pepper and rub with 1 tablespoon of the oil and the lime juice
- 1 pound chicken cutlets, about 1/4 inch thick
- Salt and freshly ground pepper
- 2 tablespoons canola oil
- 1 tablespoon fresh lime juice, plus lime wedges for serving
- 1 pound fresh fava beans, shelled
- 1 cup light coconut milk
- 2 teaspoons Thai green curry paste
- 1 cup low-sodium chicken broth
- 2 tablespoons Asian fish sauce
- 1 tablespoon sugar
- 10 basil leaves, plus more for garnish
- 1/4 cup cilantro leaves, plus more for garnish
- 1 small onion, thinly sliced
- 1 pound mixed green beans and yellow wax beans, cut into 1 1/2-inch lengths
- 2 ears of corn, shucked and cut crosswise into 1/2-inch thick rounds
- Steamed jasmine rice, for serving
Pork Meatball Banh Mi
By mirandavoegeli
Hot Chili Mayo: Stir all ingredients in small bowl
- Hot Chili Mayo:
- 2/3 cup mayonnaise
- 2 green onions, finely chopped
- 1 tablespoon hot chili sauce (such as sriracha)
- Meatballs:
- 1 pound ground pork
- 1/4 cup finely chopped fresh basil
- 4 garlic cloves, minced
- 3 green onions, finely chopped
- 1 tablespoon fish sauce (such as nam pla or nuoc nam)
- 1 tablespoon hot chili sauce (such as sriracha)
- 1 tablespoon sugar
- 2 teaspoons cornstarch
- 1 teaspoon freshly ground black pepper
- 1 teaspoon coarse kosher salt
- Sandwiches:
- 2 cups coarsely grated carrots
- 2 cups coarsely grated peeled daikon (Japanese white radish)
- 1/4 cup unseasoned rice vinegar
- 1/4 cup sugar
- 1 teaspoon coarse kosher salt
- 1 tablespoon Asian sesame oil
- 4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
- Thinly sliced jalapeño chiles
- 16 large fresh cilantro sprigs
Hollywood Thai Beef Salad
By mirandavoegeli
Mix marinade ingredients in a blender until combined
- Marinade:
- 1 cup low-sodium soy sauce
- 1/2 cup honey
- 6 tablespoons fish sauce (found in Asian markets)
- 2 tablespoons fresh orange juice
- 1 tablespoon cilantro
- 1 tablespoon mint leaves
- 1 tablespoon fresh lime juice
- 1 Thai (or serrano) chile
- 2 1/2 cloves garlic
- 1 (1/2-inch) piece ginger, peeled and sliced
- Salad:
- 6 ounces flank steak
- 2 cups Asian vermicelli noodles
- 1/4 cup diced tomato
- 2 tablespoons enoki mushrooms (found in Asian markets)
- 1/8 cup thinly sliced red onion
- 10-12 grapefruit segments
- 8 cilantro sprigs
- 4 mint sprigs
- Dressing:
- 1/4 cup fresh lime juice
- 1/4 cup soy sauce
- 2 tablespoons fresh orange juice
- 2 tablespoons dark sesame oil
- 2 1/4 teaspoons fish sauce
- 1 Thai (or serrano) chile, seeded and minced
- 1 1/2 cloves garlic
- 1 1-inch piece ginger, peeled and chopped
Warm Flank Steak Salad with Mint and Cilantro
By mirandavoegeli
In a large glass baking dish, mix the soy sauce with the pepper and 2 tablespoons of the lemongrass
- 1/4 cup soy sauce
- 2 teaspoons freshly ground pepper
- 1/4 cup minced fresh lemongrass (from 2 stalks)
- One 2 1/2-pound flank steak
- 3 tablespoons fresh lime juice
- 2 tablespoons Asian fish sauce
- 1 tablespoon crushed red pepper
- 1/2 teaspoon sugar
- 2 medium shallots, thinly sliced
- 1/2 cup mint leaves
- 1/4 cup cilantro leaves
- 2 teaspoons roasted rice powder (optional; see Note)
Tuscan-Kale-and-Squash Minestra
By mirandavoegeli
In a large pot, heat 2 tablespoons of the oil
- 1/4 cup extra-virgin olive oil
- 1 large onion, finely chopped
- One 2-pound butternut squash, neck only, peeled and cut into 1/2-inch cubes (2 1/2 cups)
- 2 garlic cloves, minced
- 1 teaspoon finely chopped rosemary
- 1 pound Tuscan kale, stemmed and leaves coarsely chopped
- 4 cups chicken stock
- Salt and freshly ground pepper
- 1/2 cup ditalini or tubettini pasta
- 1 cup drained canned navy beans
- Shaved Parmigiano-Reggiano cheese and garlic toasts, for serving
Susan's Bean and Tomato Salad
By mirandavoegeli
Combine tomatoes, beans, basil, and garlic
- 3-4 cups of halved cherry or grape tomatoes
- 1 can of cannelloni beans, rinsed and drained
- Fresh basil well chopped to taste
- Fresh minced garlic to taste
- Mix the dressing separately which is
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 teaspoons sugar
- salt, pepper, dried oregano and parsley to taste