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Recipes
Green-Tomato Pickles
By mirandavoegeli
Most supermarkets sell pickled tomatoes, but those can't compare to these supereasy homemade ones
- 3 small, green (unripe) tomatoes (12 ounces), cored
- 1 medium white onion
- 1 cup water
- 1 cup white wine vinegar
- 3 garlic cloves, mashed to a paste
- 1 teaspoon whole black peppercorns
- 2 teaspoons kosher salt
- 1 teaspoon sugar
Oversize Breakfast Biscuits
By mirandavoegeli
"Saturday mornings at the deli are all about the biscuits," says Matt Neal
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon kosher salt
- 1 tablespoon plus 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons chilled solid vegetable shortening
- 5 tablespoons unsalted butter3 tablespoons thinly sliced, 2 tablespoons melted
- 1 cup buttermilk
Two-Cheese Croque-Monsieurs
By mirandavoegeli
Top half of the bread slices with the Gruyre and ham
- Twelve 1/2-inch-thick slices dense peasant or sourdough bread
- 6 ounces thinly sliced Gruyre cheese
- 1 pound thinly sliced baked smoked ham
- 12 arugula leaves, stemmed
- 1 cup shredded sharp English Cheddar cheese (6 ounces)
- 3 large eggs, beaten
- 1 tablespoon water
- 1 tablespoon finely chopped flat-leaf parsley
- 1/2 teaspoon finely chopped tarragon
- 1/2 teaspoon finely chopped thyme
- 2 tablespoons unsalted butter
- Whole grain mustard, for serving
Israeli Couscous with Peas and Mint
By mirandavoegeli
Bring a medium saucepan of salted water to a boil
- 1 1/2 cups Israeli couscous (8 ounces)
- 4 tablespoons unsalted butter
- 1 tablespoon very finely chopped garlic
- 3/4 cup frozen baby peas, thawed
- Salt and freshly ground pepper
- 2 tablespoons finely chopped mint
Beef Keema with Peas
By mirandavoegeli
Recipe courtesy Aarti Sequeira
- 3 tablespoons canola oil
- 1 medium onion, finely diced
- 4 cloves garlic, minced
- 1 (1-inch thumb) fresh ginger, peeled and minced
- 2 teaspoons ground coriander
- 1 teaspoon paprika
- 1/2 teaspoon store-bought or homemade garam masala, recipe follows
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne, optional
- 1 pound ground beef
- 1 pound kale
- 1 large zucchini, red pepper, carrots, etc
- 1 cup golden raisins
- 2 medium tomatoes, chopped
- Kosher salt and freshly ground black pepper
- 1 cup shucked fresh English peas or 1/2 cup frozen peas, thawed
- 2 teaspoons malt vinegar or apple cider vinegar
- 1/4 cup chopped fresh cilantro, plus a few extra leaves for garnish
- 4 chapatis or pitas, warmed
- 3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
- 3 tablespoons whole cloves
- 1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
- 4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
Tomato Terrine
By mirandavoegeli
Recipes & Menus | recipes Tomato Terrine Serve this terrine as an elegant starter to a summer meal
- 2 carrots, chopped
- 1 leek, thinly sliced
- 1 celery stalk, chopped
- 1 shallot, halved
- 1 garlic clove
- 10 flat-leaf parsley sprigs
- 10 black peppercorns
- 3 fresh bay leaves (or 1 dried)
- 6 pounds large firm ripe tomatoes (a mix of colors but of similar size), peeled
- 1 teaspoon kosher salt plus more for seasoning
- 1 1/2 tablespoons unflavored gelatin
- 1/4 cup thinly sliced chives plus more
- 2 teaspoons red wine vinegar
- Nonstick vegetable oil spray
- Extra-virgin olive oil
- Sea salt
Spicy Chicken Milanese
By mirandavoegeli
In a pie plate, beat the eggs with the mustard and cayenne and season with salt and pepper
- 2 large eggs
- 3 tablespoons Dijon mustard
- 1 1/2 teaspoons cayenne pepper
- Kosher salt
- Ground pepper
- 1 1/2 cups panko
- Four 3-ounce, thin-sliced chicken cutlets (1/4 inch)
- 1/3 cup plus 1 tablespoon olive oil
- 2 cups grape tomatoes, halved
- 1 tablespoon fresh lemon juice
- 1/4 cup chopped parsley
- Shaved Parmigiano-Reggiano cheese
Orange-Scented Bittersweet Chocolate Cake with Candied Blood Orange Compote
By mirandavoegeli
COMPOTE * Cut ends off oranges
- compote
- 3 * 3 medium or 4 small blood oranges
- 2 1/2 * 2 1/2 cups (or more) water
- 1 * 1 cup sugar
- 2 * 2 tablespoons Grand Marnier
- cake
- 2 * 2 cups all purpose flour
- 3/4 * 3/4 teaspoon baking powder
- 1/2 * 1/2 teaspoon salt
- 1 * 1 pound bittersweet chocolate (do not exceed 61% cacao), chopped
- 1 * 1 cup (2 sticks) unsalted butter, cut into 8 pieces
- 1 1/4 * 1 1/4 cups sugar
- 1 * 1 cup (packed) golden brown sugar
- 1 * 1 tablespoon Grand Marnier
- 2 * 2 tsp finely grated orange peel
- 4 * 4 large eggs
- 3/4 * 3/4 cup sour cream
- glaze
- 6 * 6 ounces bittersweet chocolate (do not exceed 61% cacao), chopped
- 1/2 * 1/2 cup (1 stick) unsalted butter, cut into 4 pieces
- 2 * 2 tablespoons dark corn syrup
- special equipment
- 8 * 8 10-inch-diameter cake pan with 2-inch-high sides
- * Small offset spatula
- INGREDIENT TIP
- Blood oranges are available at some supermarkets and farmers' markets. If you can't find them, use another thin-skinned citrus fruit (such as tangelos) instead.
Halibut Fish Sticks with Dill-Caper Tartar Sauce
By mirandavoegeli
Recipes + Menus | Recipes Halibut Fish Sticks with Dill-Caper Tartar Sauce A coating of egg and panko (rather tha...
- 1/2 cup mayonnaise
- 2 1/2tablespoons chopped fresh dill
- 2 tablespoons drained capers
- 2 tablespoons chopped fresh chives
- 2 tablespoons finely chopped cornichons or dill pickles plus 1 tablespoon pickle juice from jar
- 1 1/4cups panko (Japanese breadcrumbs)
- 1 large egg
- 1 1/2pounds 3/4-inch-thick halibut fillets, cut into 3x3/4-inch strips
- 3 tablespoons olive oil, divided
Rava Dosas with Potato Chickpea Masala
By mirandavoegeli
Make Masala filling: Peel potatoes and cut into 1 1/2-inch pieces
- For masala filling:
- 1 1/2 pounds Yukon Gold potatoes
- 1/3 cup dried grated unsweetened coconut
- 2 teaspoons cumin seeds
- 1 (3-inch) fresh jalapenos coarsely chopped, including seeds
- 1 (2 1/2-inch) piece peeled ginger, coarsely chopped
- 3 garlic cloves, smashed
- 1 tablespoon curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1/3 cup vegetable oil
- 1 3/4 cups water, divided
- 1 large onion, chopped (about 3 cups)
- 1 (15-to 19-ounces) can chickpeas, rinsed and drained
- 1/2 cup frozen peas (do not thaw)
- 1/2 cup chopped cilantro
- For rava dosas:
- 1/2 cup semolina flour
- 1/2 cup rice flour
- 1/2 cup all-purpose flour
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon salt
- 2 cups water
- Vegetable oil for brushing