Mirandavoegeli's profile page
Recipes
Raspberry Creme Fraiche Tart with Lavender Honey
By mirandavoegeli
Make Crust: Pulse together all crust ingredients in a food processor just until mixture resembles coarse crumbs
- For crust:
- 1 1/4 cups all-purpose flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- For filling:
- 4 ounces cream cheese, softened
- 1/4 cup creme fraiche
- 3 1/2 tablespoons lavender honey
- 4 cups raspberries (18 ounces)
- Accompaniment: warm lavender honey
- Special equipment: a 9-inch fluted round tart pan (1 inch deep) with a removable bottom; heavy-duty foil; pie weights or raw rice
Creamy Chicken-and-Mushroom Fricassee
By mirandavoegeli
"I love the word fricassee, Andrew Carmellini says
- One 3 1/2-pound chicken, cut into 8 pieces
- Salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 large onion, finely chopped
- 1/2 pound shiitake mushrooms, stems discarded and caps diced
- 2 garlic cloves, finely chopped
- 2 bay leaves
- 1 tablespoon chopped thyme
- 1 cup dry white wine
- 2 cups chicken stock or low-sodium broth
- 1/3 cup low-fat sour cream
- 1/3 cup plain nonfat Greek yogurt
- 1/2 cup celery leaves
Paneer Curry with Peas
By mirandavoegeli
by Ivy Manning
- 2 tablespoons all purpose flour
- 1 pound paneer or firm or extra-firm tofu, cut into 3/4- to 1-inch cubes
- 5 tablespoons usli ghee, divided
- 1 large onion, cut into 1- to 2-inch pieces
- 1 teaspoon cumin seeds
- 2 tablespoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 2 teaspoons ground coriander
- 1 serrano chile, minced with seeds
- 1 28-ounce can crushed tomatoes with added puree
- 1/2 cup water
- 1 teaspoon turmeric
- 1 1/2 cups shelled fresh peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen peas, thawed
- 1 teaspoon garam masala
- 1/3 cup chopped fresh cilantro
- Steamed basmati rice
Spring Pea Falafel with Marinated Radishes and Minted Yogurt
By mirandavoegeli
Marinate the Radishes: In a small saucepan, heat the vegetable oil
- Marinated Radishes:
- 1 tablespoon vegetable oil
- 1 large shallot, thinly sliced
- 2 thyme sprigs
- 2 tablespoons honey
- 1/4 cup Champagne vinegar
- 1 bunch red radishes, thinly sliced
- Falafel:
- 1/2 cup dried green split peas
- 1 1/2 cups frozen peas, thawed
- 1/2 cup chopped onion
- 1 tablespoon all-purpose flour
- 2 tablespoons chopped parsley
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon baking powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon fresh lemon juice
- Salt
- 3 tablespoons extra-virgin olive oil
- Minted Yogurt:
- 1/2 cup plain low-fat Greek yogurt
- 1 tablespoon chopped mint
- 1 teaspoon sumac (optional; see Note)
- Salt and freshly ground pepper
- For Serving:
- 1 tablespoon sesame seeds
- 1/2 small red onion, thinly sliced
- 1 cup pea shoots or watercress
- 2 tablespoons fresh lemon juice
Couscous Salad with Zucchini and Roasted Almonds
By mirandavoegeli
Pour 2 cups boiling water over the couscous; cover and let stand for 5 minutes
- 2 cups couscous
- 1 cup fresh peas
- 1 1/2 cups finely diced zucchini
- 6 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 3 tablespoons fresh lemon juice
- 2/3 cup chopped roasted almonds
- 1/2 cup sliced scallions
- 1/2 cup chopped parsley
- 1/4 cup chopped mint
- Crushed red pepper, for seasoning
Chicken Tikka with Cucumber Raita
By mirandavoegeli
Chicken Tikka: Soak six 12-inch bamboo skewers in warm water for 30 minutes
- Chicken Tikka:
- 2 1/4 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
- 3 garlic cloves, minced
- 5 teaspoons minced fresh ginger
- 1 1/2 teaspoons salt
- 3/4 cup plain whole-milk yogurt
- 1/2 cup vegetable oil mixed with 1 tablespoon Chinese mustard
- 2 tablespoons fresh lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground mace
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 teaspoon freshly ground black pepper
- Vegetable oil, for the grill
- Lemon wedges, thinly sliced red onion and chopped cilantro, for serving
- Cucumber Raita:
- 2 small garlic cloves, minced
- Salt
- 2 cups plain whole-milk yogurt
- 1/2 cup sour cream
- 1 medium cucumber--peeled, halved, seeded and chopped
- 1 tomato, seeded and chopped
- 1/4 cup chopped mint leaves
- 1/2 teaspoon cumin seeds, lightly toasted and chopped
- Freshly ground pepper
Orange-Bourbon Chicken
By mirandavoegeli
Preheat oven to 425 degrees F
- 2 boneless, skinless Chicken breast
- 6 tablespoons Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 12 oz. Orange juice (frozen -concentrate), thawed
- 6 tablespoons Bourbon
- Buttered Almonds
- 1/2 cup Almonds, slivered
- 2 teaspoons Butter
- 1/2 teaspoon Salt
- 1/2 teaspoon Black pepper
Orecchiette with Sausage and Chicory
By mirandavoegeli
In a large pot of boiling salted water, cook the pasta until al dente
- 1 pound orecchiette
- 1/4 cup extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 2 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1 pound chicory (or escarole or dandelion greens), coarsely chopped and washed
- Kosher salt
- 1 cup chicken stock or low-sodium broth
- 1/4 cup grated pecorino, plus more for serving
- 2 tablespoons shredded mint
Spicy Spaghetti with Fennel and Herbs
By mirandavoegeli
by Ross Dobson
- 1 3-ounce package pancetta (Italian bacon), chopped
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 2 large red jalapeño chiles, seeded, finely chopped (about 1/4 cup)
- 2 large fennel bulbs, stalks trimmed, cut into thin wedges with some core attached
- 1 1/2 cups low-salt chicken broth
- 4 tablespoons finely chopped fresh Italian parsley, divided
- 2 tablespoons fresh lemon juice
- 11/2 teaspoons crushed fennel seeds
- 1 pound spaghetti
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups finely grated Pecorino Romano or Pecorino Toscano cheese, divided
Pumpkin Cheesecake with Brown-Butter Pears
By mirandavoegeli
At Pulino's Bar & Pizzeria in Manhattan, pastry chef Jane Tseng works with her boss, Nate Appleman (an F&W Best New...
- 8 ounces gingersnap cookies, crushed
- 2/3 cup plus 2 tablespoons sugar
- Salt
- 2 tablespoons unsalted butter, softened
- 12 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 1/4 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- Pinch of freshly grated nutmeg