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Recipes
Gingery Pickled Radishes
By mirandavoegeli
Tangy, crunchy radish pickles are delicious with rich meat dishes
- 2 bunches round, red radishes
- 3 cups water
- 1 cup white vinegar
- 1/2 cup sugar
- 2 tablespoons kosher salt
- 4 garlic cloves
- 2 Thai chiles, halved lengthwise
- One 1-inch piece of fresh ginger, peeled and cut into thin rounds
Deli Reuben Sandwich
By mirandavoegeli
Make It Now Make-Ahead Appetizers Make this fuss-free version of the deli favorite easily at home
- Butter
- 2 slices rye bread (with seeds)
- 1/2 cup sauerkraut
- Corned beef, sliced
- Swiss cheese, sliced
- Spicy brown mustard
- Pickles, for serving
Black Olive Roast Chicken
By mirandavoegeli
Preheat oven to 425F. Spin all of the olive paste ingredients in a food processor until they form a semi-smooth pa...
- 1/2 cup kalamata olives
- 2 tablespoons thyme leaves
- 3 tablespoons chopped rosemary leaves
- Grated zest and juice of 1 large lemon
- 2 cloves garlic
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 1/2 pounds yukon gold potatoes, cut into 2 inch chunks
- 2 fennel bulbs
- 1 roasting chicken (about 6 pounds), rinsed and patted dry
- salt and black pepper
Puff Pillows
By mirandavoegeli
Make Puffs: Preheat oven to 350 degrees F
- Puffs:
- 2 sheets puff pastry (1 box)
- 1 egg
- 1/4 cup milk
- Rock sugar
- Filling:
- 1 cup milk
- 1/4 cup flour
- 1 cup sugar
- 1 teaspoon almond flavoring
- 1 cup butter, softened
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Cornmeal-Crusted Fish with Green-Tomato Tartar Sauce
By mirandavoegeli
When they're in South Carolina, the Lees make this recipe with wreckfish, a local, sustainable catch; striped bass ...
- 1 cup mayonnaise
- 1/4 cup buttermilk
- 2/3 cup Green-Tomato Pickles, chopped, or store-bought pickled tomatoes
- Salt and freshly ground pepper
Edamame Dip with Pita Chips
By mirandavoegeli
Preheat oven to 350 degrees F
- 3 pita breads, split horizontally, each round cut into 1 1/2-inch wedges
- 1 12-ounce bag frozen shelled edamame (2 1/3 cups), unthawed
- 1/4 cup olive oil
- 2 teaspoons fresh lemon juice
- 3 tablespoons minced fresh basil plus sprigs for garnish
Herb-Roasted Turkey with Gravy
By mirandavoegeli
In a large saucepan, combine the fennel, mustard and coriander seeds with the bay leaves, salt, sugar and 1 quart o...
- 2 tablespoons fennel seeds
- 2 tablespoons mustard seeds
- 2 tablespoons coriander seeds
- 6 bay leaves
- 1 1/2 cups kosher salt
- 1 cup sugar
- 8 quarts cold water
- One 18-pound turkey
- 2 sticks plus 2 tablespoons unsalted butter, softened
- 3 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped sage leaves
- 1 tablespoon chopped thyme leaves
- Freshly ground pepper
- 2 tablespoons all-purpose flour
- 3 quarts chicken stock or low-sodium broth
- 1/2 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery rib, finely chopped
- 1 cup diced peasant bread
Three-Cheese Mac and Cheese
By mirandavoegeli
Three different types of cheese, plus sour cream and egg yolks, make this recipe from chef Ben Vaughn of Restaurant...
- 1 1/2 pounds penne
- 3 cups heavy cream or half-and-half
- 1/4 cup finely chopped sweet onion
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- One 10-ounce log goat cheese
- 6 ounces sharp white cheddar cheese, shredded (1 1/2 cups)
- 1 packed cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup sour cream
- 1 tablespoon chopped parsley
- 2 teaspoons chopped thyme
- 1 1/2 teaspoons grated lemon zest
- Salt and freshly ground white pepper
- 3 large egg yolks
Marinated Goat Cheese, Olives, Artichokes and Tomatoes
By mirandavoegeli
Preheat the oven to 350°
- 1/2 cup pine nuts
- 1 1/2 pounds fresh goat cheese, softened
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 1/2 teaspoon piment d'Espelette pepper (see Note) or hot paprika
- Salt
- 1 quart extra-virgin olive oil
- 20 cooked baby artichoke hearts, from the deli counter
- 1 cup red cherry tomatoes or grape tomatoes
- 1 cup Niçoise olives
- Toasted baguette slices, for serving
Falafel with Hummus
By mirandavoegeli
Puree canned garbanzo beans, chopped onion, 3 tablespoons all purpose flour, garlic pepper spice blend, ground cumi...
- 1 15-ounce can garbanzo beans (chickpeas), drained
- 1/4 cup chopped onion
- 3 tablespoons all purpose flour plus more for dredging
- 2 1/2 teaspoons salt-free garlic pepper spice blend
- 1 teaspoon ground cumin
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons (packed) chopped fresh Italian parsley
- Vegetable oil (for frying)
- Purchased hummus