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Recipes
Tagliarini with Almond-Arugula Pesto and Meatballs
By mirandavoegeli
In a bowl, mix the pork and lamb with the onion, wine, parsley, zest, thyme, fennel, lavender and red pepper
- 1 1/2 pounds ground pork
- 1/2 pound ground lamb
- 1/2 medium red onion, minced
- 1/4 cup dry red wine
- 1 tablespoon minced parsley
- 1 1/2 teaspoons grated lemon zest
- 1 teaspoon chopped thyme
- 1/2 teaspoon ground fennel seeds
- 1/4 teaspoon crushed lavender
- 1/4 teaspoon crushed red pepper
- 3 medium garlic cloves, minced
- Salt and freshly ground pepper
- 10 tablespoons extra-virgin olive oil, plus more for serving
- 1 6-ounce bunch of arugula
- 1/2 cup unsalted roasted almonds, chopped
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 1/4 pounds fresh tagliarini (or bucatini)
Fried Forbidden Rice
By mirandavoegeli
Preheat the oven to 350. Put the garlic cloves on a double sheet of foil and drizzle with vegetable oil
- 1 head of garlic (about 12 cloves), cloves peeled
- 2 tablespoons vegetable oil, plus more for drizzling
- 2 cups black rice (13 ounces); see Note
- 2 cups water
- 1/4 pound lean bacon, coarsely chopped
- 1 medium onion, cut into 1/2-inch dice
- 1/4 cup soy sauce or tamari
- Salt and freshly ground white pepper
- 4 scallions, coarsely chopped
Roasted Zucchini with Ricotta and Mint
By mirandavoegeli
Preheat the oven to 450°
- 8 medium zucchini (3 pounds), cut into 1/2-inch dice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 1 teaspoon crushed red pepper
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 2 teaspoons fresh lemon juice
- Fresh ricotta, for serving
- Mint leaves, for garnish
Baked Macaroni with Mortadella and Mozzarella
By mirandavoegeli
In a large saucepan, heat the oil until shimmering
- 1/4 cup extra-virgin olive oil
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 pound ground pork
- 1 cup dry white wine
- One 28-ounce can crushed tomatoes
- Generous pinch of crushed red pepper
- Kosher salt
- 2 large eggs
- 12 ounces elbow macaroni
- 2 tablespoons finely chopped basil
- 2 tablespoons finely chopped parsley
- One 1/4-pound piece of mortadella, cut into small dice
- 1 pound fresh mozzarella, cut into bite-size pieces
- 1 cup grated Parmigiano-Reggiano
Fruit Pizza
By mirandavoegeli
Make Cookie Crust: Preheat oven to 350 F
- Cookie Crust:
- 1 cup unsalted butter, softened
- 2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cream of tarter
- 1 teaspoon baking soda
- 2 3/4 cups flour
- Cream Cheese Filling:
- 16 ounces cream cheese, softened
- 1 cup sugar
- 2 teaspoons vanilla
- Glaze:
- 3/8 cup water (or pineapple juice)
- 1/2 cup orange juice
- 1/8 cup lemon juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup sugar
- Dash of salt
- Fruit Possibilities:
- Grapes
- Bananas
- Pineapple
- Strawberries
- Kiwi
- Mango
Spinach Pasta Carbonara
By mirandavoegeli
"This epitomizes the beauty of few-ingredient cooking," says Claire Robinson, host of the Food Network's 5 Ingredie...
- 1/2 pound lean slab bacon, cut into 1/2-inch dice
- 1 pound spinach fettuccine
- 1 cup freshly grated Parmigiano-Reggiano cheese (3 ounces)
- 1 large egg plus 2 large yolks
- 2 teaspoons coarsely ground pepper
- One 5-ounce container baby spinach
- Salt
Goldfish Crackers
By mirandavoegeli
Pulse everything (except water) together in the food processor until the dough resembles coarse sand
- 8 ounces, weight Sharp Cheddar Cheese, Shredded
- 4 Tablespoons Butter, Cut Into Cubes
- 1 cup Flour
- 3/4 teaspoons Salt
- 2 Tablespoons Cold Water
Apple and Maple Bread Pudding
By mirandavoegeli
For custard: Whisk eggs, maple syrup, brown sugar, vanilla, cinnamon, and sea salt in large bowl
- Custard:
- 6 large eggs
- 1/2 cup pure maple syrup (preferably Grade B)
- 1/2 cup (packed) dark brown sugar
- 1 tablespoon vanilla extract
- 2 teaspoons ground cinnamon
- 1/2 teaspoon fine sea salt
- 1 cup whole milk
- 1 cup heavy whipping cream
- 2 tablespoons apple brandy (such as applejack or Calvados)
- 1 1-pound loaf pain rustique, all crust trimmed, bread cut into 3/4- to 1-inch cubes (6 1/2 to 7 cups)
- Apples:
- 3 tablespoons unsalted butter
- 2 1/2 pounds Granny Smith apples (about 5), peeled, quartered, cored, cut into 1/3-inch-thick slices (about 7 cups)
- 1/4 cup pure maple syrup plus additional for brushing (preferably Grade B)
- 1/4 cup (packed) dark brown sugar
Pork Tenderloin Smothered in Onion and Mustard
By mirandavoegeli
Season the pork with salt and pepper and dust with flour
- Two 12-ounce pork tenderloins, cut into 2-inch lengths and pounded 1 inch thick
- Salt and freshly ground pepper
- 1 teaspoon all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, very thinly sliced
- 1 tablespoon grainy mustard
- 1 cup low-sodium chicken broth
- 1 tablespoon chopped fresh dill
- Buttered noodles, for serving
Dulce de Leche, Coconut and Chocolate Chip Magic Bars
By mirandavoegeli
This is Grace Parisi's sophisticated version of magic bars, that chocolate-coconut bake-sale favorite
- 1 1/2 sticks unsalted butter
- 1/4 cup sugar
- 1 vanilla bean, seeds scraped
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 4 ounces bacon, finely diced
- 3 cups sweetened shredded coconut (6 1/2 ounces)
- 12 ounces semisweet or bittersweet chocolate chips
- 1/2 cup salted roasted almonds, chopped
- One 16-ounce jar dulce de leche
- One 14-ounce can sweetened condensed milk