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Recipes
Indian Black Pepper Chicken Curry
By mirandavoegeli
In a bowl, combine the coriander with the cumin, peppercorns, turmeric and 1/4 teaspoon of the salt
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 1/2 teaspoons coarsely crushed black peppercorns
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1 3/4 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup plus 2 tablespoons vegetable oil
- 2 medium onions, thinly sliced
- 1 large garlic clove, minced
- 1 1/2 teaspoons minced fresh ginger
- 1 teaspoon minced serrano or Thai chile
- 3/4 cup canned unsweetened coconut milk
- 1/4 cup water
- 1/2 cup broken raw cashews
- 1 teaspoon fresh lemon juice
Heirloom Tomato and Grilled-Corn with Basil Vinaigrette
By mirandavoegeli
Mix vinegar & garlic in bowl
- 3 tablespoons white wine vinegar
- 1 small garlic clove, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup finely chopped basil
- 1 teas. sea salt
- 4 ears of corn in husks
- 1 1/4 pounds assorted tomatoes cored, cut into 12" pieces
- 1 10-ounce container small heirloom cherry tomatoes
Sausage and Mushroom Penne Gratin
By mirandavoegeli
Cook penne in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente
- 1 pound dried penne
- 1 pound bulk sweet Italian sausage
- 2 tablespoons olive oil, divided
- 1 pound packaged sliced mushrooms
- 1 garlic clove, forced through a garlic press
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 8 ounces shredded whole-milk mozzarella, divided
Lemon-Honey Semifreddo
By mirandavoegeli
Line a 9-by-4 1/2-by-3-inch loaf pan with parchment paper, allowing at least 3 inches of overhang on the long side...
- 1 teaspoon unflavored gelatin
- 1 tablespoon of water
- 3 large egg whites
- 1 cup chilled heavy cream
- 6 large egg yolks
- 1/2 cup honey
- 3 tablespoons fresh lemon juice, plus 1 teaspoon finely grated lemon zest
- 12 soft ladyfingers sandwiched with orange marmalade
Roasted Kabocha Squash
By mirandavoegeli
Preheate oven to 400 F. Rinse the squash under running water, dry it, and if you’re gonna peel it, do so now wi...
- 1 medium kabocha squash
- 2 Tbs coconut oil, melted
- Salt
- Pepper
martha stewart all american buffalo chicken tenders - Google Search
By mirandavoegeli
We replaced wings with skinless
Grilled Peach, Onion and Bacon Salad with Buttermilk Dressing
By mirandavoegeli
Preheat the oven to 325°
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 2 tablespoons chopped mint
- 2 tablespoons chopped parsley
- 2 tablespoons snipped chives
- 1 teaspoon apple cider vinegar
- Salt
- Freshly ground pepper
- 1 pound thick-sliced bacon
- 1/4 cup light brown sugar
- 1/2 teaspoon cayenne pepper
- 3 pounds Vidalia or other sweet onions, cut into 1-inch-thick slabs
- Extra-virgin olive oil, for brushing
- 4 large ripe peaches, cut into 1/2-inch wedges
Wild Mushroom Toasts with Ham and Fried Eggs
By mirandavoegeli
Preheat a grill pan. Lightly brush both sides of the bread with olive oil
- Four 1/2-inch-thick slices cut from an oval loaf of crusty bread
- 3 tablespoons extra-virgin olive oil, plus more for brushing
- 3/4 pound oyster mushrooms, stems discarded and large mushrooms halved
- Salt and freshly ground pepper
- 2 garlic cloves, minced
- 4 thin slices Serrano ham (about 2 ounces) or proscuitto
- 4 large eggs
- 2 tablespoons chopped flat-leaf parsley
Cavatelli with Spicy Winter Squash and Pancetta
By mirandavoegeli
Bring a large pot of salted water to a boil
- 1/3 pound pancetta
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 large garlic cloves, thinly sliced
- 1 large red onion, thinly sliced
- 2 teaspoons crushed red pepper
- 2 pounds butternut squashpeeled, seeded and cut into 1/2-inch cubes
- 1 tablespoon finely chopped thyme
- Salt and freshly ground pepper
- 1 1/2 pounds cavatelli or small shells
- 3/4 cup freshly grated caciocavallo, pecorino or Parmesan cheese, plus more for serving
Sour-Cream Ice Cream
By mirandavoegeli
Puree all ingredients with 1/8 teaspoon salt in a blender until mixture is smooth and sugar has dissolved
- 1 (16-ounces) container chilled sour cream
- 1 cup chilled half-and-half
- 3/4 cup sugar
- 1/2 cup chilled heavy cream
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon pure vanilla extract