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Recipes
Fettuccine with Mushrooms, Tarragon, and Goat-Cheese Sauce Recipe | Food & Wine
By mirandavoegeli
In a large frying pan, melt the butter with 1 tablespoon of the oil over high heat
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1 pound mushrooms, cut into thin slices
- 1 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 2 tablespoons chopped fresh tarragon, or 2 teaspoons dried tarragon
- 1/2 pound mild goat cheese
- 1/3 cup grated Parmesan, plus more for serving
- 1/3 cup milk
- 3/4 pound fettuccine
- 2 tablespoons chopped fresh chives or scallion tops
Grilled Texas Rib Eye
By mirandavoegeli
Most American cooks buy beautifully marbled rib eye steaks without the bone, but Tim Love opts for the heftier bone...
- Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature
- Canola oil, for brushing
- Kosher salt and coarsely ground black peppe
Granny Smith Apple and Brown Butter Custard Tart
By mirandavoegeli
Make the Tart Shell: Preheat the oven to 350°F
- Tart Shell:
- Vegetable oil spray
- 1 1/3 cups all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick unsalted butter, softened
- 1 large egg yolk mixed with 1 tablespoon water
- Filling:
- 10 tablespoons unsalted butter
- 1 cup sugar
- 5 large Granny Smith apples (6 to 8 ounces each)—peeled, cored and cut into 6 wedges each
- Salt and freshly ground pepper
- 2 large eggs
- 1/4 cup all-purpose flour
Striped Plum Tart
By mirandavoegeli
Make It Now Make-Ahead Appetizers 1 cup apricot jam, heated until loose, and strained Directions Roll out puff ...
- 2 tablespoons skin-on almonds, toasted
- 2 tablespoons sugar
- 1 tablespoon all-purpose flour, plus more for surface
- 1 sheet frozen puff pastry (preferably Dufour), thawed
- 1 large egg yolk
- 1 tablespoon heavy cream
- 5 black plums, pitted and cut into 1/4-inch slices
- 5 red plums, pitted and cut into 1/4-inch slices
- 1 cup apricot jam, heated until loose, and strained
Everyday Granola
By mirandavoegeli
by Molly Wizenberg
- 3 cups old-fashioned oats
- 1 cup coarsely chopped pecans
- 1/2 cup unsweetened shredded coconut*
- 3 tablespoons (packed) brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon (generous) salt
- 1/3 cup honey
- 2 tablespoons vegetable oil
- 1 cup assorted dried fruit
Grilled Pimento Cheese Sandwich
By mirandavoegeli
Instructions Blend all ingredients (down to the hot sauce) together very well with a spoon or fork
- 5 ounces organic white sharp cheddar cheese, freshly grated (not the pre-grated stuff which contains an anti-caking agent)
- 4 ounces organic cream cheese, softened (I stick it in the microwave for a few seconds, after I take the metal foil off of course)
- Half of a 4 ounce jar of diced pimentos, with juice
- 2 garlic cloves, minced
- 1/4 teaspoon Dijon mustard
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon paprika
- 1 – 2 drops of hot sauce
- Whole-wheat sandwich bread
- Butter for frying
Summer Squash Pizza with Goat Cheese and Walnuts
By mirandavoegeli
Preheat the oven to 500. Preheat a pizza stone
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 garlic clove, minced
- All-purpose flour, for dusting
- 6 ounces pizza dough
- Pinch of crushed red pepper
- Salt and freshly ground black pepper
- 1/2 small onion, thinly sliced
- 1/4 cup shredded part-skim-milk mozzarella
- 1 teaspoon chopped summer savory
- 1/4 pound summer squash, thinly sliced on a mandoline
- 2 ounces fresh goat cheese, crumbled
- 2 tablespoons chopped toasted walnuts
Green-Lentil Curry
By mirandavoegeli
In a small bowl, combine the ginger, garlic, coriander and ground cumin
- 1 teaspoon finely grated ginger
- 1 garlic clove, mashed to a paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 3 tablespoons canola oil
- 1/4 teaspoon cumin seeds
- 1 small shallot, minced
- 1 tablespoon tomato paste mixed with 1 tablespoon of water
- 1 1/4 cups dried green lentils
- 1/4 teaspoon ground turmeric
- 4 ounces green beans, cut into 3/4-inch lengths
- 4 ounces kale, stemmed and leaves finely chopped
- 1 medium carrot, thinly sliced
- 1 cup finely chopped cilantro
- 1/2 teaspoon cayenne pepper
- Salt
Free-Form Sausage-and-Three-Cheese Lasagna
By mirandavoegeli
Preheat the oven to 425. In a large pot of boiling salted water, cook the lasagna noodles until almost tender, abou...
- 1/2 pound lasagna noodles
- 3 tablespoons extra-virgin olive oil, plus more for tossing
- 1/2 pound sweet Italian sausage
- 1 cup water
- 4 large garlic cloves, thinly sliced
- One 28-ounce can whole tomatoes, chopped and juices reserved
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese
- 1/2 pound fresh mozzarella, cut into 8 pieces
- 6 ounces Italian Fontina, cut into 8 pieces
- 2 tablespoons unsalted butter, softened
- 1/4 cup thinly sliced basil leaves
Grilled Chicken and Peaches with Chipotle-Peach Dressing
By mirandavoegeli
Coat grill rack with nonstick spray
- Nonstick vegetable oil spray
- 1/3 cup peach preserves
- 1/3 cup peach nectar
- 4 teaspoons red wine vinegar
- 2 teaspoons adobo sauce from canned chipotle chiles
- 2 teaspoons extra-virgin olive oil plus additional for brushing
- 1 teaspoon chopped fresh cilantro plus sprigs for garnish
- 3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges
- 4 boneless chicken breast halves with skin