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Recipes
Raspberry Tart with a Pistachio Crust
By mirandavoegeli
In a standing electric mixer fitted with the paddle, beat the butter with the sugar and salt at medium speed until ...
- 2 sticks unsalted butter, softened
- 1/4 cup sugar
- Pinch of salt
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- 1 1/3 cups all-purpose flour
- 2 1/2 ounces unsalted pistachios, finely ground (1/2 cup)
Brown Butter–Cranberry Tart
By mirandavoegeli
Make the Pastry: In a food processor, pulse the flour with the sugar and salt
- Pastry:
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup heavy cream
- 1 large egg yolk
- Filling and Topping:
- 1 1/2 sticks unsalted butter
- 1 vanilla bean, split, seeds scraped
- 3 large eggs
- 2 cups plus 1 tablespoon sugar
- 1 teaspoon finely grated lemon zest
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 1/2 cups fresh or frozen cranberries
- 1/4 cup water
Roast Chicken
By mirandavoegeli
by Thomas Keller
- One 2- to 3-pound farm-raised chicken
- Kosher salt and freshly ground black pepper
- 2 teaspoons minced thyme (optional)
- Unsalted butter
- Dijon mustard
Pasta with Pesto Genovese, Green Beans, and Potatoes
By mirandavoegeli
Make Pesto: Process pine nuts, basil, and garlic in a food processor
- Pesto Genovese:
- 2 cups packed basil leaves
- 3 tablespoons pine nuts
- 1 clove garlic
- 5 ounces good olive oil
- 1/2 cup parmesan cheese
- 1 pinch sea salt
- Pasta:
- 1 pound fresh pasta (small rolled pasta works best)
- 3/4 pound fresh green beans, trimmed and cut in half or thirds
- 2 medium potatoes, diced
- 1 cup pesto genovese
- salt and pepper
Ice Cream Sundaes with Chocolate-Coffee Sauce
By mirandavoegeli
Combine chocolate, liqueur, and whipping cream in heavy small saucepan
- 6 ounces bittersweet chocolate, chopped
- 1/2 cup plus 2 tablespoons "Homemade Coffee-Flavored Liqueur" or Kahlua, plus additional for passing
- 1/4 cup heavy whipping cream
- 1/2 gallon purchased vanilla ice cream
Red-Miso-Glazed Carrots
By mirandavoegeli
Red miso is made from soybeans fermented with barley or other grains
- 3 pounds carrots, sliced on the bias 1/3 inch thick
- 1/4 cup vegetable oil
- 1/2 cup red miso paste
- 6 tablespoons unsalted butter, softened
- 1 tablespoon light brown sugar
- 1 cup thinly sliced scallions (about 6)
Rhubarb Fool
By mirandavoegeli
Recipes + Menus | Recipes Rhubarb Fool 2 servings Recipe by Melanie Barnard and Brooke Dojny Photograph by E
- 8 ounces fresh rhubarb stalks, trimmed, cut crosswise into 1/2-inch slices, or 8 ounces frozen rhubarb, thawed
- 1/4 cup sugar
- 3 tablespoons orange juice
- 2 tablespoons Grand Marnier or other orange liqueur
- 1/2 cup heavy cream
- 1 teaspoon sugar
Sauteed Beef with White Wine and Rosemary
By mirandavoegeli
Trim excess fat, then thinly slice steak
- 1 1/2 pounds boneless sirloin steak (preferably top butt, about 1 inch thick)
- 1 tablespoon flour
- 4 tablespoons olive oil, divided
- 4 garlic cloves, thinly sliced
- 1 1/2 tablespoons chopped rosemary
- 2/3 cup dry white wine
Penne with Feta, Asparagus, Peas, and Herbs
By mirandavoegeli
Cook asparagus in a 6- to 8-quart pot of boiling well-salted water until just tender, 4 to 6 minutes
- 1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
- 1 cup frozen peas
- 1 pound penne
- 2 cups packed fresh basil leaves
- 1 cup packed fresh mint leaves
- 1/2 cup extra-virgin olive oil
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 4 1/2 ounces feta, crumbled (1 cup)
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 3 scallions, thinly sliced
Homemade Coffee Liqueur
By mirandavoegeli
Bring 2 cups water to boil in heavy medium saucepan
- 2 cups water
- 3 cups sugar
- 3/4 cup instant coffee granules
- 2 cups vodka
- 1 or 2 vanilla beans, split lengthwise