Mirandavoegeli's profile page
Recipes
Lemon Puddings with Granny Smith Apple Compote
By mirandavoegeli
MAKE THE PUDDING In a medium saucepan, combine the heavy cream and sugar and cook over moderate heat, stirring with...
- 2 1/4 cups heavy cream
- 2/3 cup sugar
- 2 teaspoons finely grated lemon zest
- 1/2 cup freshly squeezed lemon juice
- Kosher salt
- 1/2 cup sugar
- 1 tablespoon water
- 2 Granny Smith apples—peeled, cored and cut into 1/4-inch dice
- 2 tablespoons fresh orange juice
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 tablespoon Calvados or apple brandy
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon finely grated orange zest
- Salt
Campanelle with Mushrooms, Asparagus, and Boursin
By mirandavoegeli
Saute mushrooms in butter over medium-high heat
- 1 pound campanelle pasta
- 1 1/2 pounds mushrooms, sliced
- 1 bunch asparagus, cut into 1 1/2 inch pieces
- 1 package black pepper boursin cheese
- 1 tablespoon butter
Warm Chocolate Souffle
By mirandavoegeli
Preheat the oven to 350. Butter a 5-cup souffle dish and dust with flour, tapping out the excess
- 5 tablespoons unsalted butter, plus more for greasing
- All-purpose flour, for dusting
- 12 ounces bittersweet chocolate, chopped
- 9 large egg yolks
- 1/2 cup plus 2 tablespoons sugar
- 3 large egg whites
Butternut-Squash-and-Sage Wontons
By mirandavoegeli
"Wonton wrappers are terrific for making ravioli when you don't have time to make homemade pasta," says Jill Donenf...
- 4 large garlic cloves, unpeeled
- 2 sage leaves1 whole, 1 minced
- 2 tablespoons plus 1 teaspoon extra-virgin olive oil
- 1/4 cup walnuts
- 3/4 pound butternut squashpeeled, seeded and cut into 1-inch cubes
- 1 medium shallot, minced
- Salt and freshly ground pepper
- 24 wonton wrappers
- 1 tablespoon freshly grated Parmigiano-Reggiano cheese
Lamb Köfte with Yogurt Sauce and Muhammara
By mirandavoegeli
For yogurt sauce: Stir all ingredients in medium bowl to blend
- Yogurt Sauce:
- 1 cup plain low-fat yogurt
- 2 tablespoons tahini (sesame seed paste)*
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- Kofte:
- 2 pounds ground lamb
- 1/2 cup minced fresh mint
- 1/4 cup coarsely grated onion
- 4 garlic cloves, minced
- 3 tablespoons paprika
- 1 tablespoon ground cumin
- 11/2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- 12 5-to 7-inch-diameter soft round Middle Eastern flatbreads (preferably with no pocket)
- 2 tablespoons (or more) olive oil, divided
- 2 large onions, halved through core, cut crosswise into 1/4- to 1/3-inch slices
- Muhammara:
- 1/2 cup finely chopped drained roasted red peppers from jar
- 1/2 cup water
- 2 tablespoons (or more) pomegranate molasses**
- 2 tablespoons chopped fresh Italian parsley
Fusilli with Italian Sausage & Arugula
By mirandavoegeli
Bring a large pot of water to a boil
- 4 ounces whole-wheat pasta, such as shells or fusilli
- 4 ounces hot Italian turkey sausage, removed from casing
- 2 cloves garlic, chopped
- 4 cups arugula, or baby spinach
- 1/2 cup halved cherry tomatoes
- 1/4 cup finely shredded Pecorino Romano, or Parmesan cheese
- 1 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 2 teaspoons extra-virgin olive oil
Strawberry Pie with Chamomile and Currant Glaze
By mirandavoegeli
Recipes & Menus | recipes Strawberry Pie with Chamomile and Currant Glaze All of the elements of this pie can be ...
- Glaze:
- 1 cup sugar
- 2 cups fresh or frozen red currants
- 2 teaspoons dried chamomile flowers (or tea emptied from 2 chamomile tea bags)
- Pastry Cream:
- 9 large egg yolks
- 3/4 cup sugar, divided
- 6 tablespoons all-purpose flour
- 3 cups whole milk
- 1 vanilla bean, split lengthwise
- Pie:
- 1 Blind-Baked Pie Crust in a 9" glass or metal pie pan (see Master Pie Crust recipe)
- 6 cups (3 pints) fresh strawberries, hulled (preferably small berries; halved if large)
Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt
By mirandavoegeli
Recipes + Menus | recipes Turkish-Spiced Chicken Kebabs with Pomegranate Relish and Tahini Yogurt Ana Sortun, che...
- 3 1/2 tablespoons fresh lemon juice
- 1 tablespoon Baharat Seasoning (click for recipe)
- 1 large garlic clove, pressed
- 1/2 cup plain whole-milk Greek-style yogurt
- 1/4 cup tahini (sesame seed paste)
- 1 1/4 cups pomegranate seeds
- 2/3 cup shelled unsalted natural pistachios, coarsely chopped
- 1/3 cup coarsely chopped fresh Italian parsley
- 2 1/2 tablespoons olive oil
- 2 1/2 teaspoons fresh lemon juice
- 1/2 cup coarsely grated onion
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 2 teaspoons Baharat Seasoning (click for recipe)
- 4 skinless boneless chicken breast halves, each halved lengthwise, then cut crosswise into 3 pieces
- Warm pita breads
Panko-Crusted Veal Chops with Sorrel Cream
By mirandavoegeli
Preheat the oven to 350°
- 1 cup crème fraîche
- 2 cups packed sorrel leaves (4 ounces)—stemmed, leaves sliced into 1/3-inch strips
- 1 tablespoon freshly squeezed lemon juice
- Salt
- Freshly ground black pepper
- All-purpose flour, for dredging
- 2 large eggs
- 1 tablespoon milk
- 1 1/2 cups panko (Japanese bread crumbs)
- Finely grated zest of 1 lemon
- Four 1-inch-thick veal rib chops
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons vegetable oil
Charred Green Beans with Lemon Verbena Pesto
By mirandavoegeli
by Karen Adler & Judith Fertig
- 1 1/2 pounds slender green beans
- 2 teaspoons olive oil
- 1 cup fresh lemon verbena leaves (substitute fresh lemon balm leaves)
- 2 garlic cloves
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or English walnuts
- 1/2 cup olive oil
- Fine kosher or sea salt and freshly ground black pepper to taste