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Recipes
Linguine with Lemon-Cream Sauce
By mirandavoegeli
Make It Now Make-Ahead Appetizers If you like, add 1 cup fresh broccoli or frozen peas to the pasta just before i...
- Coarse salt and ground pepper
- 1 pound linguine
- 1 teaspoon extra-virgin olive oil
- 2 shallots, minced
- 1 cup heavy cream
- 1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
Chocolate Souffle Cake with Orange Caramel Sauce
By mirandavoegeli
Make Souffle Cake: Put a small roasting pan filled halfway with hot water in bottom third of oven (to provide mo...
- 2 sticks (1 cup) unsalted butter, cut into pieces, plus additional for greasing pan
- 9 ounces fine-quality bittersweet chocolate (not more than 60% cacao if marked), chopped
- 6 large eggs, separated
- 2/3 cup plus 1/2 cup superfine granulated sugar
- 1/2 teaspoon salt
- 3 navel or Valencia oranges
Orecchiette with Sausage, Corn, and Chiles
By mirandavoegeli
Make It Now Make-Ahead Appetizers Directions Bring a large pot of generously salted water to a boil
- Coarse salt and freshly ground pepper
- 1 pound orecchiette
- 8 ounces sweet Italian sausage, casings removed
- 2 tablespoons unsalted butter
- 1 to 3 jalapeno or Fresno chiles, very thinly sliced crosswise
- 4 1/2 cups fresh yellow corn kernels (from about 6 ears)
- Sour cream, for serving
- Fresh cilantro leaves, for serving
Tomato Tartlets Recipe
By mirandavoegeli
Preheat the oven to 425 and line a large baking sheet with parchment paper
- All-purpose flour, for rolling
- 1/2 pound all-butter puff pastry
- 30 cherry tomatoes (about 1 pound), halved crosswise
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh thyme leaves, plus more for garnish
- Kosher salt and freshly ground pepper
- 1/2 pound fresh ricotta
Bun Candy
By mirandavoegeli
Melt chocolate and butterscotch chips
- 12 ounces chocolate chips
- 12 ounces butterscotch chips
- 18 ounces creamy peanut butter
- 1 cup butter
- 2/3 cup milk
- 1 package vanilla pudding mix (not instant)
- 2 pounds powdered sugar
- 1 pound dry roasted peanuts
Pear Sorbet
By mirandavoegeli
Combine water, sugar, corn syrup, and pinch of salt in a large saucepan
- 3/4 cup water
- 3/4 cup sugar
- 2 tablespoons light corn syrup
- 3 1/2 cups peeled, diced, ripe Anjou or Bartlett pears (about 3 large)
Bistro-Style Short Ribs with Horseradish Cream
By mirandavoegeli
Make Short Ribs: Preheat a cast iron grill or outdoor grill
- Short Ribs:
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
- Horseradish Cream:
- 1 cup sour cream
- 2 tablespoons prepared horseradish
- Olive oil
- Kosher salt and freshly ground black pepper
- Chives, finely chopped, for garnish
Peach-Thyme Ice Cubes
By mirandavoegeli
In a food processor, combine all of the ingredients and puree
- 1 pounds ripe peaches, pitted and quartered
- 1 cup water
- 1/4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon thyme leaves
Whiskey-Cheese Fondue
By mirandavoegeli
In a bowl, toss the cheddar and Jack cheeses with the cornstarch
- 1 pound extra-sharp cheddar cheese, shredded
- 1/2 pound Monterey Jack cheese, shredded
- 2 tablespoons cornstarch
- 2 garlic cloves, halved
- 1 cup dry white wine
- 3 tablespoons whiskey
- Salt and freshly ground pepper
- Crusty bread, breadsticks and carrot sticks, for serving
Chocolate Raspberry Clafoutis
By mirandavoegeli
Preheat oven to 400 degrees F with rack in middle
- 12 ounces fresh raspberries (2 3/4 cups)
- 1 tablespoon granulated sugar
- 1 cup whole milk
- 1/2 stick unsalted butter, melted
- 3 large eggs
- 1/2 cup packed dark brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 teaspoon salt
- 3 to 3 1/2 ounces bittersweet chocolate, coarsely chopped