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Recipes
Double Mango Pudding
By mirandavoegeli
Coarsely chop 2 mangoes. Dice the remaining mango
- 3 mangoes, peeled and divided
- 2.25 cups water, divided
- 1/2 cup sugar
- 1 tbsp unflavored gelatin
- 1/4 cup whipping cream
Pear Crostata with Figs and Honey
By mirandavoegeli
Recipes & Menus | Recipes Pear Crostata with Figs and Honey Using unpeeled pears in this dessert saves time–and...
- 1 2/3 cups unbleached all purpose flour
- 1/3 cup cornmeal
- 2 tablespoons sugar
- 1 teaspoon salt
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 3 tablespoons (or more) ice water
Pasta with Mushrooms, Mascarpone, and Toasted Breadcrumbs
By mirandavoegeli
Melt 1/2 tablespoon of the butter in a large, deep skillet
- 4 tablespoons unsalted butter
- 1/4 cup coarse fresh bread crumbs
- 1 pound bellflower-shaped pasta
- 1 pound assorted stemmed mushrooms, such as cremini, shiitakes and chanterelles, thickly sliced
- Salt and freshly ground pepper
- 1/4 cup heavy cream
- 1 cup mascarpone (1/2 pound), at room temperature
- 2 tablespoons snipped chives
Thai Massaman Curry
By mirandavoegeli
Partially cook potatoes in oven, boiling water, or microwave
- Massaman Curry Paste (makes enough for 4-5 curries):
- 3 dried red chilies
- 4-5 cloves garlic
- 1 1/4 tablespoons minced lemongrass
- 5 black peppercorns
- 1 teaspoon ground cumin
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 2 whole cloves
- 1 teaspoon fresh or ground ginger
- 1 teaspoon cinnamon
- 1 bay leaf
- Massaman Curry:
- 1-2 sweet potatoes, cubed
- 1-2 Yukon gold potatoes, cubed
- 2 large carrots, sliced
- 1 onion, sliced
- 1 bell pepper, sliced
- 1 package of extra-firm tofu (pressed and cubed) or 1 pound meat, sliced
- 1 can coconut milk
- 2-4 tablespoons massaman curry paste
- Accompaniments: basmati rice, chopped peanuts, chopped cilantro
Crispy Chicken Thighs with Golden Raisin Compote
By mirandavoegeli
Producers in France's Jura region age whites in oak barrels for years
- 2 tablespoons unsalted butter
- 5 ounces butternut squash, peeled and cut into 1/2-inch dice (1 cup)
- 1 large shallot, minced
- 1/2 Granny Smith applepeeled, cored and cut into 1/2-inch dice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1 1/4 cups golden raisins (1/2 pound)
- 1/2 cup dry white wine
- 2 tablespoons honey
- 2 teaspoons chopped thyme
- Salt and freshly ground black pepper
- 1 tablespoon vegetable oil
- 8 6 ounce bone-in chicken thighs
Potato Salad with Pancetta, Rosemary, and Lemon
By mirandavoegeli
Preheat oven to 400°F. Arrange pancetta slices on rimmed baking sheet, spacing apart
- 5 ounces 1/8-inch-thick slices pancetta (Italian bacon; about 5 slices)
- 1/4 cup fresh lemon juice
- 1 tablespoon minced fresh rosemary
- 2 teaspoons finely grated lemon peel
- 1 garlic clove, pressed
- 2/3 cup olive oil
- 3 pounds Yukon Gold potatoes
- 3 large celery stalks, thinly sliced
- 2 tablespoons chopped fresh parsley
Beef Empanadas with Black Bean Dipping Sauce
By mirandavoegeli
Make Empanadas: Heat oil in a medium skillet over medium-high heat
- Empanadas:
- 1 T olive oil
- 1/2 lb ground beef
- 3 lg garlic cloves, chopped
- 1 T tomato paste
- 1 tsp ground cumin
- 1/4 tsp cayenne pepper
- 1/3 C chopped fresh cilantro
- Kosher salt and freshly ground black pepper
- 1 1/2 17.3-oz packages frozen puff pastry (3 sheets), thawed
- 3 lg egg yolks, beaten, for glaze
- Dipping Sauce:
- 1 15-oz can black beans, drained & rinsed
- 1 C sour cream
- 2 Roma tomatoes, seeded, chopped, divided
- 2 lg scallions, chopped, divided
- Kosher salt and freshly ground black pepper
Pasta Salad with Cherry Tomatoes and Green Olivada
By mirandavoegeli
With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off ma...
- 1 garlic clove, peeled
- 2 cups coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
- 3 tablespoons capers, drained
- 1 tablespoon red wine vinegar
- 1 teaspoon anchovy paste
- 1 tablespoon Dijon mustard
- 1/4 teaspoon dried crushed red pepper
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 pound gemelli, fusilli, or rotelle pasta
- 2 pints cherry tomatoes or grape tomatoes, halved
- 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
- 2 tablespoons chopped fresh oregano
- Ingredient info: Fresh mozzarella balls packed in water are available at many supermarkets and at specialty foods stores and Italian markets.
Quinoa Risotto with Lemon and Roasted Tomatoes
By mirandavoegeli
Preheat the oven to 375°
- 1 1/2 cups white quinoa, rinsed
- Kosher salt
- 1/2 cup panko (Japanese bread crumbs)
- 6 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons minced rosemary
- 2 garlic cloves, minced
- Freshly ground pepper
- 4 whole canned Italian tomatoes, drained and halved lengthwise
- 1 lemon
- 1 large shallot, finely chopped
- 2 cups chicken stock
- 1/4 cup crème fraîche, plus more for garnish
- 1 teaspoon grated lemon zest
- Finely grated Parmigiano-Reggiano cheese
- Chopped flat-leaf parsley, for garnish
Farfalle with Sausage, Peas, Mushrooms, and Mascarpone
By mirandavoegeli
In a large pot, bring 6 quarts of salted water to a boil
- 4 tablespoons extra virgin olive oil
- 1 pound hot Italian sausage, removed from casing and crumbled
- Sea salt and freshly ground black pepper
- 10 ounces cremini mushrooms, coarsely chopped
- 1 (10 ounce) package frozen peas, defrosted slightly
- 1 pound dried farfalle pasta
- 1/2 cup freshly grated Grana Padano cheese
- 8 ounces mascarpone