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Recipes
Tomatoes a la Creme
By mirandavoegeli
Cut tomatoes in half. Melt butter in frying pan
- 6 heirloom tomatoes
- 1 tablespoon butter
- 3 ounces creme fraiche or heavy cream
Gorgonzola, Fig and Pancetta Pizza
By mirandavoegeli
MAKE THE DOUGH In a large bowl, combine the yeast, sugar, olive oil and water and let stand until foamy, about 5 mi...
- Pizza Dough:
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon extra-virgin olive oil
- 1 1/4 cups warm water
- 1 tablespoon kosher salt
- 3 cups all-purpose flour, plus more for kneading and rolling
- Toppings:
- 1 cup canned peeled Italian tomatoes
- Pinch of dried oregano, crumbled
- Salt and freshly ground pepper
- 1 teaspoon extra-virgin olive oil, plus more for brushing
- 2 tablespoons chopped parsley
- 10 ounces fresh mozzarella, thinly sliced
- 1 large plum tomato, very thinly sliced
- 4 ounces very thinly sliced pancetta
- 2 ounces Gorgonzola dolce
- 2 cups baby arugula
- 1 teaspoon balsamic vinegar
- 8 fresh figs, quartered
Zucchini Stuffed with Ricotta
By mirandavoegeli
Using a small spoon, scoop out and discard pulp from each zucchini half, leaving a 1/4 inch rim around the edges
- 6 medium zucchini (about 2 lbs.),
- halved lengthwise
- 7 tablespoons extra-virgin olive oil
- 3 cloves garlic, finely chopped
- 1 yellow onion, finely chopped
- 2 medium tomatoes, cored, seeded,
- and chopped
- 2 cups homemade or store-bought ricotta
- 1/4 cup grated pecorino
- 3/4 cup fresh bread crumbs
- 3 tablespoons finely chopped flat-leaf parsley leaves
- 2 teaspoons dried mint, crumbled
- 2 teaspoons chopped fresh oregano
- 2 egg yolks, beaten
- Kosher salt and freshly ground black pepper
Crispy Zucchini Chips
By mirandavoegeli
In a large, heavy saucepan, heat the pure olive oil to 350
- 4 cups pure olive oil
- 1 cup pastry flour
- Kosher salt and freshly ground pepper
- 1 pound firm large zucchini, sliced into paper-thin rounds
- 1 lemon, sliced into paper-thin rounds
- 2 tablespoons finely chopped flat-leaf parsley
- 1 garlic clove, minced
- 15 large basil leaves
Goat Cheese Puddings with Raspberries
By mirandavoegeli
In a medium saucepan, combine the milk with the cream, vanilla bean and seeds, the 1/4 cup of honey and the lemon z...
- 2 cups milk
- 3/4 cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1/4 cup honey, plus more for drizzling
- Finely grated zest of 1 lemon
- 2 large eggs
- 2 large egg yolks
- 1/2 cup sugar
- 2 tablespoons cornstarch
- One 10 1/2 ounce log fresh goat cheese, softened (about 1 1/4 cups)
- 2 tablespoons unsalted butter
- 2 teaspoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- Fresh raspberries, for serving
Peach, Prosciutto & Ricotta Crostini
By mirandavoegeli
by The Bon Appétit Test Kitchen
- 12 slices ciabatta bread
- 1 ripe peach
- 1 tablespoon fresh ricotta (preferably sheep's milk)
- Freshly ground black pepper
- 4 thin slices of prosciutto
- Honey
Zucchini Fritters with Deep-Fried Capers
By mirandavoegeli
In a colander set in the sink, toss the zucchini with 1 teaspoon of salt; let drain for 20 minutes
- 1 medium zucchini (about 1/2 pound), coarsely grated
- Kosher salt
- 1 tablespoon pure olive oil
- 1 small onion, finely chopped
- 3/4 cup all-purpose flour
- 2 teaspoons baking powder
- Freshly ground pepper
- 3 tablespoons milk
- 1 large egg, lightly beaten
- Vegetable oil, for frying
- 1/4 cup drained capers
- 1/3 cup crme frache
Tomato, Mozzarella & Thai Basil Crostini
By mirandavoegeli
Recipes + Menus | recipes Tomato, Mozzarella & Thai Basil Crostini Sesame oil and rice vinegar spin the caprese e...
- 12 slices of seven-grain or sesame bread
- 1/2 garlic clove
- 2 cups (about 10 ounces) halved cherry or grape tomatoes
- 1 small shallot, minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon unseasoned rice vinegar
- Sea salt and freshly ground black pepper
- Sliced fresh mozzarella
- Thai basil leaves
Sweet-and-Spicy Sesame Walnuts
By mirandavoegeli
A gentle heat makes these seasoned walnuts ideal with cocktails
- 1 pound walnut halves (about 4 cups)
- 1 cup sugar
- 1/2 cup water
- 2/3 cup sesame seeds (4 ounces)
- 1 1/4 teaspoons cayenne pepper
- 1/2 teaspoon kosher salt
Grilled Panzanella
By mirandavoegeli
Recipes & Menus | recipes Grilled Panzanella To add a pungent touch of crunchiness to this classic Italian salad,...
- 1 1/2 cups small to medium fresh basil leaves, divided
- 2/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 large shallot, thinly sliced
- 1 small Fresno chile or red jalapeño, seeded, finely chopped
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
- 3 pounds ripe tomatoes, assorted colors and sizes
- 1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices
- 1 pinch garlic clove, halved