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Recipes
Bacon, Gruyere and Green Onion Scones
By mirandavoegeli
1. Preheat the oven to 375°F
- 2 cup all purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup cold butter, cut into small cubes
- 4 strips bacon, cooked and crumbled
- 2/3 cup gruyere cheese, grated
- 2 green onions, thinly sliced
- 1 teaspoon cracked black pepper
- 1/2 cup buttermilk
- 1/4 cup heavy cream
Pork Tenderloin with Pomegranate Sauce
By mirandavoegeli
Stir together cumin, coriander, pepper, cinnamon, and salt in a shallow bowl
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground coriander
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 pork tenderloins (each about 3/4 pound)
- 2 tablespoons olive oil
- 1 cup plain pomegranate juice (such as POM Wonderful)
- 3/4 teaspoon cornstarch
- 1 tablespoon water
- 1 to 2 teaspoons Sherry vinegar
- 1 tablespoon unsalted butter
Skillet Peach Cobbler
By mirandavoegeli
by Valerie Gordon
- Lord Grey's Peach Preserves:
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons salt
- 2 large eggs, beaten to blend
- 1 1/2 cups crème fraîche, divided
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1/4 cup (1/2 stick) unsalted butter
- 2 pounds peeled, pitted peaches, each cut into 1/2" wedges (about 2 cups)
- 1 cup Lord Grey's Peach Preserves (see below)
- 1 cup chilled heavy cream
- 2 tablespoons sugar
- 5 pounds ripe peaches
- 4 cups sugar
- 2 tablespoons fresh lemon juice
- 5 Earl Grey tea bags, divided
Goat Cheese Ravioli with Orange and Fennel
By mirandavoegeli
In a bowl, combine the goat cheese, milk, parsley, sage, rosemary, thyme, nutmeg and 1/4 cup of the Parmigiano and ...
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- Salt
- Freshly ground pepper
- All-purpose flour, for dusting
- One 12-ounce package wonton wrappers
- 1 stick unsalted butter
- 2 tablespoons coarsely chopped fennel fronds
- 1/2 teaspoon finely grated orange zest
- Pinch of fennel pollen
- 11 ounces fresh goat cheese, softened
- 1/4 cup milk
- 1 tablespoon chopped flat-leaf parsley
- 1/4 teaspoon chopped sage
- 1/4 teaspoon chopped rosemary
- 1/4 teaspoon chopped thyme
- 1/4 teaspoon freshly grated nutmeg
Pork Medallions with Tangerine-Chile Pan Sauce
By mirandavoegeli
In a small bowl, mix the tangerine juice and sambal oelek
- 1/2 cup fresh tangerine juice
- 1 tablespoon sambal oelek or other Asian-style chile sauce
- 1 tablespoon unsalted butter
- 1 tablespoon extra-virgin olive oil
- Four 1 1/4-inch-thick boneless pork loin chops (2 pounds)
- Kosher salt and freshly ground pepper
- Four 1/4-inch-thick tangerine slices, for garnish
Orecchiette with Veal, Capers and White Wine
By mirandavoegeli
In a large, deep skillet, heat the olive oil
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 1 garlic clove, minced
- 1 pound ground veal
- Salt and freshly ground pepper
- 1/2 cup dry white wine
- 1 1/2 cups chicken stock
- 1 teaspoon chopped thyme
- 1/2 teaspoon chopped rosemary
- 2 tablespoons small capers, rinsed
- 3/4 pound orecchiette
- 1/2 cup grated Parmigiano-Reggiano
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons unsalted butter
Lady Lavenders Mocktail Recipe - Cocktails 2008 and Gregory Best | Food & Wine
By mirandavoegeli
Fill a cocktail shaker with ice
- Ice
- 3 ounces fresh grapefruit juice
- 3/4 ounce Lavender Syrup (1/2 teaspoon dried lavender buds steeped in 6 ounces hot simple syrup for 25 minutes)
- 1/4 ounce grenadine, preferably homemade (1 cup plus 2 tablespoons sugar heated over medium high heat in 16 ounces pomegranate juice until thick, then add 1/8 teaspoon orange flower water)
- 2 ounces chilled club soda
- 1 basil sprig
- 1 fresh lavender sprig (optional)
Ginger-Lime Baby Carrots
By mirandavoegeli
"I just think carrots, particularly their tops and roots, are an artistic wonder," Richard Blais says
- 24 baby carrots, tops trimmed to 2 inches
- 1 tablespoon extra-virgin olive oil
- 1/2 tablespoon minced fresh ginger
- Pinch of cinnamon
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter
- 2 teaspoons fresh lime juice
- 1/4 teaspoon Sriracha
- Salt
- 1 tablespoon furikake (see Note)
Braised Pork Belly with Pickled Radishes
By mirandavoegeli
In a large resealable plastic bag, combine the soy sauce, mirin, lime juice, brown sugar, ginger and garlic
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin
- 1/2 cup fresh lime juice (from 3 limes)
- 1/4 cup light brown sugar
- 1/4 cup thinly sliced fresh ginger
- 2 garlic cloves, thinly sliced
- 3 pounds pork belly, skin removed
- 1 tablespoon vegetable oil
- 1 large onion, coarsely chopped
- Salt
- 2 cups low-sodium chicken broth
- 2 scallions, thinly sliced
- Pickled Radishes and steamed rice, for serving
Cheddar-and-Onion Smashed Burgers
By mirandavoegeli
Inspired by the sliders at White Manna in Hackensack, New Jersey, Adam Fleischman creates beef patties by flattenin...
- 16 thin bread-and-butter pickle slices, patted dry
- Four 4-inch potato buns, buttered and toasted
- 1 1/4 pounds ground beef chuck (30 percent fat)
- Salt and freshly ground pepper
- 2 small onions, sliced paper thin
- 4 ounces sharp cheddar cheese, sliced
- Umami dust, for sprinkling (optional, see Note)