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Recipes
Rigatoni with Spicy Italian Salami, Oven-Roasted Tomatoes, Olives and Capers
By mirandavoegeli
Preheat the oven to 375°
- 40 cherry tomatoes on the vine
- 2 tablespoons extra-virgin olive oil
- 1/2 cup kalamata olives
- 1/4 cup extra-fine capers
- 1 pound rigatoni pasta
- 2 cloves garlic , minced
- 1/2 cup dry white wine
- 12 ounces spicy salami (Soppressata)
- 1/4 cup coarsely chopped fresh flat leaf parsley
Lamb Pizzette
By mirandavoegeli
Preheat the oven to 425. Brush 2 large baking sheets with olive oil
- Extra-virgin olive oil, for brushing
- 30 mini 2-inch pitas, separated into 2 rounds each
- 1/4 cup chopped mint leaves
- 2 scallions, finely chopped
- 1 1/2 teaspoons ground cumin
- 1/4 teaspoon ground cinnamon
- 2 tablespoons pine nuts
- 1 large egg
- Kosher salt and freshly ground pepper
- 1 pound ground lamb
- 1 cup Greek-style plain yogurt
- 1 1/2 teaspoons chile oil, plus more for drizzling
Hot Chile Grilled Cheese
By mirandavoegeli
Place peppers in a microwave-safe bowl, cover with plastic wrap and microwave on High until soft, 3 to 4 minutes
- 4 poblano peppers (see Note)
- 1 14-ounce can pinto beans, preferably low-sodium
- 3 tablespoons prepared salsa
- 1/8 teaspoon salt
- 1/2 cup shredded Monterey Jack or Cheddar cheese
- 2 tablespoons low-fat plain yogurt
- 3 scallions, sliced
- 2 tablespoons chopped fresh cilantro
- 8 slices sourdough bread
Crispy Artichoke Meatballs
By mirandavoegeli
Using a sharp serrated knife, cut the top third and the stem off each artichoke
- 8 large artichokes
- 1 lemon, halved
- 1/2 pound ground beef
- 8 large scallions, minced
- 2 cups finely chopped flat-leaf parsley (1/2 pound)
- 2 cups coarse fresh bread crumbs
- 1/2 cup shredded Gruyre cheese
- One 3-ounce jar capers, drained and coarsely chopped
- 3 tablespoons tabil
- 1 teaspoon freshly ground pepper
- 1/2 teaspoon cinnamon
- Kosher salt
- 3 tablespoons plus 1 teaspoon sweet paprika
- 4 large eggs, beaten
- All-purpose flour, for dredging
- Vegetable oil, for frying
- 1/4 cup extra-virgin olive oil
- One 14-ounce can whole tomatoes, tomatoes chopped and liquid reserved
Rotisserie Chicken Tacos
By mirandavoegeli
Roast poblanos until charred all over
- 2 poblano chiles (about 3 ounces each)
- 18 corn tortillas
- 1 rotisserie chicken, skin and bones discarded, meat shredded
- salt and freshly ground pepper
- 1 cup sour cream
- 1/4 cup heavy cream
- 2 cups shredded Monterey Jack cheese (8 ounces)
- 2 ripe Hass avocados, thickly sliced
- 1 cup cilantro leaves
- sliced green onions, optional
- shredded radish, optional
Brown Butter Mashed Potatoes
By mirandavoegeli
In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes
- Salt
- 3 1/2 pounds white or all-purpose potatoes, peeled and cut into large chunks
- 1 stick plus 2 tablespoons unsalted butter
- 1 cup milk
- 1/4 cup crème fraîche
Potato and Ramp (Wild Leek) Soup
By mirandavoegeli
In a large skillet or Dutch oven, fry bacon until crispy; set bacon aside
- 6 slices bacon
- 4 cups chopped ramps (including green)
- 4 to 5 cups diced red potatoes
- 3 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy cream
- salt and pepper, to taste
Ham and Egg Crepe Squares
By mirandavoegeli
Breakfast never looked so elegant
- 4 Simple Crepes
- 8 slices black forest ham
- 4 large eggs
- Coarse salt and ground pepper
- Chopped fresh chives
Campari-Orange Pops
By mirandavoegeli
Recipes + Menus | recipes Campari-Orange Pops The Italian aperitif Campari brings balance to these sweet orange p...
- 1/3 cup sugar
- 1 3/4 cups fresh orange juice
- 1/3 cup Campari
- 1/4 cup fresh lemon juice
Sugar Cookies
By mirandavoegeli
Make Cookies: Preheat oven to 375 degrees F
- Cookies:
- 1 cup butter, softened
- 1 1/4 cups powdered sugar
- 1 egg
- 1 teaspoon almond flavoring
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- Frosting:
- 4 cups powdered sugar
- 1/2 cup butter, softened
- 3-4 tablespoons milk
- 1 teaspoon vanilla
- Food coloring, if desired