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Recipes
Steak au Poivre
By mirandavoegeli
Remove the steaks from the refrigerator for at least 30 minutes and up to 1 hour prior to cooking
- 4 tenderloin steaks, 6 to 8 ounces each and no more than 1 1/2 inches thick
- Kosher salt
- 2 tablespoons whole peppercorns
- 1 tablespoon unsalted butter
- 1 teaspoon olive oil
- 1/3 cup Cognac, plus 1 teaspoon
- 1 cup heavy cream
Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing
By mirandavoegeli
Make the Tapenade: Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth
- Olive Tapenade:
- 2 cups kalamata or nicoise olives, pitted
- 1 cloves garlic, peeled, coarsely chopped
- 5 anchovy fillets, optional
- 2 tablespoons pine nuts, optional
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- Sweet Basil Dressing:
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 3/4 cup pure olive oil
- Salt and freshly ground black pepper
- 12 basil leaves, cut into chiffonade
- Tomato Stacks:
- 3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds
- 1 pound mozzarella cheese, thinly sliced
- Fresh basil leaves and sprigs, for layering and for garnish
- Olive tapenade
- Sweet basil dressing
Hot-and-Crunchy Chicken Cones
By mirandavoegeli
Make the Mango Slaw: In a saucepan, combine the mango, jalapeños, vinegar, sugar, water and shallot
- Mango Slaw:
- 1/2 cup diced mango
- 2 large jalapeños, seeded and chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons sugar
- 1 tablespoon water
- 1 small shallot, minced
- 1 cup mayonnaise
- 1/2 cup chopped cilantro
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh lime juice
- Salt and freshly ground pepper
- 7 cups shredded coleslaw mix
- Chicken Cones:
- 3 cups cornflakes
- 6 tablespoons slivered almonds
- 6 tablespoons sesame seeds
- 6 tablespoons sugar
- 1 1/2 tablespoons crushed red pepper
- 1 1/2 tablespoons kosher salt
- 4 large eggs, lightly beaten
- 1/2 cup milk
- All-purpose flour, for dredging
- Six 5-ounce skinless, boneless chicken breast halves, sliced lengthwise 1 inch thick
- Vegetable oil, for frying
- Six 10-inch flour tortillas, warmed
Farfalle with Spicy Sausage and Butternut Squash Recipe | Food & Wine
By mirandavoegeli
In a large, deep skillet, heat 2 tablespoons of the olive oil
- 3 tablespoons extra-virgin olive oil
- 3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)
- Salt
- 1 onion, diced
- 1 pound hot Italian sausage, casings removed
- 12 ounces farfalle
- 1/2 cup freshly ground Pecorino Romano
- 1 tablespoon chopped flat-leaf parsley
Kale & Apple Salad with Pancetta and Candied Pecans
By mirandavoegeli
Kale is a marvelous green for salads because it's hearty enough to handle hefty ingredients like nuts and meat, plu...
- 2 cups pecans
- 1/2 cup confectioners' sugar
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 6 ounces thickly sliced pancetta, finely diced
- 1/4 cup white wine vinegar
- 2 tablespoons caper brine (from a jar of capers)
- 3 tablespoons pure maple syrup
- Freshly ground black pepper
- 2 Granny Smith apples, cut into matchsticks
- 1 large head radicchio, shredded
- One 8-ounce bunch kalestems discarded, leaves finely shredded
- 3 tablespoons snipped chives
- 1 tablespoon chopped tarragon
- 2 ounces shaved pecorino
Shahi Paneer, Take Two
By mirandavoegeli
Prepare paneer: Cut into cubes and boil for 5 minutes to soften
- 1 lb paneer
- 24 cashew nuts, soaked in water (or ground to a powder)
- 2 TBS white poppy seeds, soaked in water
- 4 medium tomatoes
- 1/2 inch piece of ginger
- 4 cloves garlic
- 2 TBS ghee
- 2 tsp cumin seeds
- 1/2 -1 tsp asefedita
- 1 bay leaf
- 1 cup finely chopped onion
- 4 TBS Mawa/Khoa
- 1/2 tsp tumeric
- 1/2 - 3/4 tsp red chili powder
- 2 tsp garam masala
- 2 TBS ground coriander
- 1 tsp paprika
- 2 tsp salt
- 1 cup plain yogurt
- 2-4 TBS sugar
- 2 tsp feneugreek
- 1/2 cup whole cashew nuts
- 1/2 cup golden raisins
- 1/4 cup chopped cilantro
- 8 pieces naan
- 2 cups basmati rice (soaked for 1 hour and prepared as directed with 1/4 tsp turmeric, 1 tsp cumin seeds, cinnamon stick, 3 cardamom pods, bay leaf, and 1 tsp salt)
Salami Crisps with Sour Cream and Basil
By mirandavoegeli
Preheat the oven to 325 degrees F
- 24 (1/8-inch to 1/4-inch) slices Italian dry Genoa salami (about 4 ounces)
- 1/3 cup sour cream
- 3 tablespoons thinly sliced fresh basil leaves
Baked Penne with Sausage and Creamy Ricotta Recipe - Maria Helm Sinskey | Food & Wine
By mirandavoegeli
Preheat the oven to 400. In a large saucepan, heat 1 tablespoon of the olive oil
- 3 tablespoons extra-virgin olive oil
- 2 garlic cloves, smashed
- 1 pound hot or sweet Italian fennel sausage, casings removed
- One 28-ounce can tomato puree
- 1 1/2 cups water
- 1 1/2 teaspoons sugar
- 1 bay leaf
- 1/4 teaspoon ground fennel
- Salt and freshly ground pepper
- 1 pound penne
- 3 cups Creamy Ricotta
- 1/2 pound fresh mozzarella, cut into 1/2-inch cubes
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
Spicy-and-Garlicky Brussels Sprouts
By mirandavoegeli
The staff at Myers + Chang restaurant call these sprouts "green candy" because they get so sweet as they brown in t...
- 3 pounds brussels sprouts, halved
- 6 tablespoons vegetable oil
- 4 large garlic cloves, smashed
- 1 teaspoon crushed red pepper
- Salt
Mexican Chocolate Pots de Creme
By mirandavoegeli
In a medium saucepan, combine the whole milk with the heavy cream and bring to a simmer over moderately high heat
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 6 large egg yolks
- 6 ounces Mexican chocolate, preferably Ibarra, finely chopped
- 6 ounces bittersweet chocolate, finely chopped, plus shavings for garnish
- Unsweetened whipped cream, for serving