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Recipes
Lemon Verbena Gimlet Cocktails
By mirandavoegeli
1. Combine 1 cup water and sugar in a small saucepan
- 1 cup water
- 1/4 cup sugar
- 1/4 cup torn lemon verbena leaves
- 3/4 cup dry gin, or vodka
- 3/4 cup club soda
- 1/4 cup lime juice
- Lemon verbena sprigs for garnish
- Lime slices, for garnish
Chocolate Peanut Butter Cooked Flour Frosting
By mirandavoegeli
In a liquid measuring cup, combine the milk and cream
- 3 T flour
- 1/2 c 2% milk
- 1/2 c heavy cream
- 1 c granulated sugar
- 1 c unsalted butter, room temperature (or half vegetable shortening if you want frosting to hold up more)
- 1 t vanilla
- 1/4 t salt
- add-in flavors (9 oz chocolate, 6-9 TBS peanut butter, 6 oz cream cheese) - necessary, or not very flavorful
Brussels Sprouts with Prosciutto and Juniper
By mirandavoegeli
In a very large skillet, heat the olive oil until shimmering
- 1/2 cup extra-virgin olive oil
- 8 large garlic cloves, halved lengthwise
- 6 thin slices of prosciutto (3 ounces), torn in half crosswise
- 1 3/4 pounds brussels sprouts, halved lengthwise or quartered if large
- Flaky sea salt, such as Maldon
- 2 tablespoons fresh lemon juice
- Generous pinch of crushed red pepper
- 8 juniper berries, crushed and minced
- 1 teaspoon finely chopped thyme
- Lemon wedges, for serving
Shahi Paneer with Homemade Paneer
By mirandavoegeli
Paneer: In a small, dry skillet, toast the peppercorns with the cumin over moderate heat until fragrant, about 1...
- Paneer (makes 1 1/2 pounds):
- 1 teaspoon black peppercorns
- 1/2 teaspoon cumin seeds
- 2 quarts whole milk
- 3 to 4 tablespoons distilled white vinegar
- Shahi Paneer:
- 2 medium onions
- 1 inch chunk ginger
- 3-4 cloves garlic
- 2 green chilies
- 1/2 teaspoon white pepper
- 1 teaspoon red chili powder
- 3/4 teaspoon tumeric
- 1 teaspoon garam masala
- 3-4 tablespoons cream
- 1/4 cup dried fruits (cashews, raisins)
- 1/2 cup milk
- 3 tablespoons vegetable oil
- salt
- cilantro
- 1 1/2 pounds paneer
Haricots Verts with Poached Eggs and Tarragon Vinaigrette
By mirandavoegeli
Make Tarragon Vinegar: In a saucepan over low heat, scald the wine and vinegar, but do not boil
- Haricot Verts:
- 1 pound haricot verts
- 1 1/2 teaspoons distilled white vinegar
- 6 large eggs
- 1/3 cup shelled roasted pistachios
- Tarragon vinaigrette
- Tarragon Vinaigrette:
- 1 large egg
- 1 1/2 tablespoons tarragon vinegar
- 3/4 teaspoon dijon mustard
- 1/4 cup grapeseed or vegetable oil
- 1/4 cup extra virgin olive oil
- 1/3 cup packed tarragon leaves
- Tarragon Vinegar:
- 1 1/2 cups dry red wine
- 1 1/2 cups cider vinegar
- 2 cups fresh tarragon leaves, washed and drained
- Fresh tarragon sprigs, washed and drained
Stir-Fried Ginger Beef
By mirandavoegeli
Soak all of the ginger in a small bowl of warm water for 5 minutes
- 1/4 cup minced fresh ginger, plus 1 tablespoon finely julienned
- 1 teaspoon all-purpose flour
- 3 tablespoons vegetable oil
- 1 pound lean top sirloin steak, sliced across the grain 1/4 inch thick
- 1 1/2 tablespoons minced garlic
- 1 1/2 tablespoons soy sauce
- 1 tablespoon bean paste
- 1 teaspoon sugar
- 2 fresh red Thai or serrano chiles, seeded and thinly sliced
- 1/4 cup cilantro leaves
Potato Salad
By mirandavoegeli
Mash potatoes with vinegar
- 5 pounds potatoes, cooked
- 2 tablespoons vinegar
- 1 cup sugar
- 1 1/2 cups half and half
- 1 cup miracle whip
- 6-7 scallions, sliced
- 1 tablespoon yellow mustard
- 6 boiled eggs, chopped
- 1/2 cup sweet pickle relish or chopped pickles
Pasta with Sausage, Red Onion, and Lentils
By mirandavoegeli
Cook lentils in small saucepan of boiling water until tender, stirring occasionally, about 20 minutes
- 1/2 cup dried lentils
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped red onion
- 4 Italian sweet sausages (about 13 ounces), casings removed, crumbled
- 3/4 cup dry red wine
- 12 ounces small pasta (such as conchiglie or pennette)
- 3/4 cup (packed) grated pecorino Romano cheese (about 2 ounces)
- tablespoons finely chopped fresh Italian parsley
- Additional extra-virgin olive oil
- Additional grated pecorino Romano cheese
Fresh Snow Pea Salad with Pancetta & Pecorino
By mirandavoegeli
Soak the snow peas in ice water for 10 minutes
- 1 pound snow peas—strings removed, peas sliced on the diagonal 1/4 inch thick
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 4 ounces thickly sliced pancetta, cut into 1/4-inch dice
- 1/2 small white onion, finely chopped
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon oil (see Note)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup mint leaves, torn
- 2 ounces shaved Pecorino Sardo cheese
Mango Blueberry "Fool"
By mirandavoegeli
Puree mango, sugar, lime juice, and a pinch of salt in a blender until very smooth
- 1 (1-pound) ripe mango, pitted, peeled, and cut into chunks
- 1/4 cup sugar, or to taste
- 2 tablespoon fresh lime juice, or to taste
- 1 cup chilled heavy cream
- 1 1/2 cups blueberries (1/2 pound)
- Grated lime zest to taste