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Recipes
Roasted Radishes with Brown Butter, Lemon, and Radish Tops
By mirandavoegeli
Recipes + Menus | recipes Roasted Radishes with Brown Butter, Lemon, and Radish Tops Brief high-heat roasting mel...
- 2 bunches medium radishes (such as red, pink, and purple; about 20)
- 1 1/2 tablespoons olive oil
- Coarse kosher salt
- 2 tablespoons (1/4 stick) unsalted butter
- 1 teaspoon fresh lemon juice
Beet-and-Burrata Crostini
By mirandavoegeli
Beets are often thought of as a cold-weather vegetable, but Paul Virant loves the sweet varieties, such as Chioggia...
- 1 pound medium beets, preferably Chioggia
- 1 baguette, cut crosswise into forty 1/4-inch-thick slices
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- Salt and freshly ground pepper
- 9 ounces burrata, cut into 40 pieces
- Snipped chives, for garnish
Cherry-Almond-Chocolate Clusters
By mirandavoegeli
Directions 1. In medium bowl toss together almonds and cherries
- 1 cup whole almonds, toasted and coarsely chopped
- 1/2 cup dried cherries, coarsely chopped
- 6 ounces dark or bittersweet chocolate (60 percent to 70 percent cocoa), finely chopped
Pimento Cheese & Bacon Crostini
By mirandavoegeli
In a mixer fitted with the paddle, combine the white and orange cheddar cheeses
- 2 1/2 cups shredded extra-sharp white cheddar cheese
- 2 1/2 cups shredded extra-sharp orange cheddar cheese
- One 7-ounce jar pimientos, drained and finely chopped
- 3/4 cup mayonnaise
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon garlic powder
- Cayenne pepper
- 40 slices baguette, toasted
- 4 strips cooked bacon, crumbled
Orecchiette with Marinated Eggplant, Burrata and Chiles
By mirandavoegeli
Light a grill or preheat a grill pan
- 4 large Asian eggplants (1 1/2 pounds total), halved lengthwise
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
- Kosher salt
- 1/3 cup red wine vinegar
- 2 large garlic cloves, very thinly shaved (preferably on a Microplane slicer)
- 3 marjoram sprigs, plus 1 tablespoon marjoram leaves
- 1/2 teaspoon crushed red pepper
- 3/4 pound orecchiette
- 2 tablespoons freshly grated pecorino
- 1 tablespoon chopped flat-leaf parsley
- 1/2 pound burrata cheese, halved, creamy filling scooped out (reserve the firmer exterior for another use)
- Coarsely grated zest of 1 lemon
- 2 oil-packed red chiles, seeded and cut into thin strips (or pickled cherry peppers)
German Chocolate Cake
By mirandavoegeli
Make the Cake: Preheat the oven to 350°F
- Cake:
- 1 cup sugar
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder, preferably Dutch process
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- Pinch of salt
- 2 large eggs
- 1/2 cup cold strong brewed coffee
- 1/2 cup buttermilk
- 1/2 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, melted
- Ganache:
- 1 cup heavy cream
- 1/2 pound imported semisweet chocolate, finely chopped
- Nut Filling:
- 2 large egg yolks
- 3/4 cup sugar
- 3/4 cup evaporated whole milk
- 3 tablespoons unsalted butter, cut into small pieces
- 1 cup coarsely shredded unsweetened coconut (about 2 1/2 ounces)
- 1 cup coarsely chopped pecans (about 4 ounces)
- 3/4 teaspoon pure vanilla extract
Arugula, Yellow Tomato, and Nectarine Bruschetta
By mirandavoegeli
Mix all ingredients in medium bowl
- 1 1/2 cups 1/3-inch cubes pitted white nectarines
- 1 1/4 cups chopped yellow or orange tomatoes (8 to 9 ounces)
- 1/2 cup coarsely chopped arugula
- 2 tablespoons chopped fresh chives
- 2 tablespoons white wine vinegar
- 1 tablespoon olive oil
- 1 3- to 4-inch-long serrano chile, seeded, minced
- 4 oz goat or feta cheese
- Grilled baguette slices
Mushroom and Fontina Crostini
By mirandavoegeli
Preheat the oven to 400. Arrange the bread on a baking sheet and drizzle with 3 tablespoons of the olive oil
- Four 1/2-inch-thick slices of peasant bread, halved diagonally
- 5 tablespoons extra-virgin olive oil
- 1 1/2 pounds white mushrooms
- 2 tablespoons unsalted butter
- 2 medium shallots, finely chopped
- 1 large garlic clove, minced
- 1 teaspoon chopped thyme
- 3 tablespoons water
- Salt and freshly ground pepper
- 1/4 pound Fontina cheese, coarsely shredded (about 1 cup)
- 1 tablespoon chopped parsley
Thai Red Curry with Tofu and Pineapple
By mirandavoegeli
Heat olive oil in a pan, and add the carrots
- 1 yellow pepper, sliced
- 1 red pepper, sliced
- 2-3 carrots, thinly sliced
- 1 cup sliced green beans
- 1 block tofu, cubed
- 2 tablespoons Thai red curry paste
- 10 - 12 Thai basil leaves
- 5 kafir lime leaves
- 1 teaspoon fish sauce
- 1 tablespoon olive oil
- 1 can coconut milk
- salt
- Jasmine rice, for serving
Granola
By mirandavoegeli
Awesome granola recipe from Kate Farrell, which was originally from Becca Weiss
- 6 cups rolled oats (not instant!)
- 3 cups unsweetened coconut
- 3/4 cups walnuts, chopped
- 1/3 cup wheat germ
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 cup olive oil
- 3/4 cup maple syrup
- 1/2 cup craisins
- 1/2 cup yellow raisins
- 1/2 cup raisins