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Recipes
Raspberry Tart May
By mirandavoegeli
Make crust: Preheat oven to 350 F
- For Crust:
- 1 1/4 cups all purpose flour
- 1/4 cup sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into pieces
- 2 to 3 tablespoons cold water
- For Filling:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 large egg, beaten lightly
- 1 tablespoon all-purpose flour
- For Glaze/Topping:
- 1/4 cup seedless raspberry jam
- 1 tablespoon water
- 3 cups raspberries
Ginger-Lemongrass Soda
By mirandavoegeli
F&W's Grace Parisi makes this soda with iSi's new Twist 'n Sparkle soda maker, which carbonates beverages in less t...
- 1/2 cup thinly sliced peeled ginger
- 4 plump stalks of fresh lemongrass, cut into 2-inch lengths and smashed, plus stalks for garnish
- 6 cups water
- 1 cup sugar
- 3 tablespoons freshly squeezed lemon juice
- Lemon wheels and ice cubes, for serving
Poblano Albóndigas with Ancho Chile Soup
By mirandavoegeli
For meatballs: Line large rimmed baking sheet with plastic wrap
- Meatballs:
- 2 large fresh poblano chiles* (9 to 10 ounces total)
- 1 pound ground beef (15% fat)
- 1/2 cup coarsely grated zucchini
- 1/4 cup finely grated onion
- 1/4 cup panko (Japanese breadcrumbs)**
- 1 large egg, beaten to blend
- 2 garlic cloves, pressed
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican), crumbled
- 1/2 teaspoon coarse kosher salt
- Soup:
- 1 tablespoon olive oil
- 1/2 small onion, coarsely grated
- 2 garlic cloves, minced
- 3 tablespoons pure ancho chile powder or pasilla chile powder*** (do not use blended chile powder)
- 2 teaspoons ground cumin
- 9 cups low-salt beef broth
- 1/2 teaspoon dried oregano (preferably Mexican)
- 1 cup coarsely grated zucchini
- 1/4 cup long-grain white rice
- 1/4 cup chopped fresh cilantro
- 1 tablespoon (or more) fresh lime juice
- Toppings:
- 3 tablespoons (or more) vegetable oil
- 4 corn tortillas, cut into 1/4-inch-wide strips
- Chopped fresh cilantro
Mexican Grilled Corn
By mirandavoegeli
Shuck the corn, stripping the husks back but leaving them attached at the stem end; leave the stem on
- 4 ears of corn
- 1/2 cup mayonnaise (preferably Hellmann's)
- 1/2 cup freshly grated Cotijo, Romano or Parmigiano-Reggiano cheese (about 4 ounces)
- 1 tablespoon ancho chile powder
- Limes wedges, for serving
Vegetable Soup with Sriracha, Lemongrass, and Tofu
By mirandavoegeli
Heat oil in heavy large pot over medium-low heat
- 1 tablespoon olive oil
- 4 cups thinly sliced onions
- 3 garlic cloves, sliced
- 4 cups vegetable broth
- 1 4-inch piece lemongrass,cut from bottom of stalk and smashed with back of knife
- 1 tablespoon sriracha sauce
- 1 5-ounce package baby spinach
- 1 cup 1/2-inch cubes firm tofu
- 3 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
Baked Currant Doughnuts
By mirandavoegeli
In a medium bowl, cover the currants with hot water and let stand until softened, 20 minutes
- 1 cup dried currants
- 1 envelope active dry yeast
- Granulated sugar
- 3 cups all-purpose flour
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon cinnamon
- 3/4 cup milk, warmed
- 1 large egg
- 1 large egg yolk
- 1 stick unsalted butter, softened, plus 4 tablespoons melted butter
- 2 teaspoons kosher salt
Strawberry Flan
By mirandavoegeli
In a heavy bottomed sauce pan, bring the strawberries and honey to a boil
- 1 cup, mashed strawberries
- 1/4 cup honey
- 1 cups whole milk
- 2 cups whole cream
- 2 tsp pure vanilla extract
- 2 farm fresh eggs
- 6 farm fresh egg yolks
- 1/2 cup real maple syrup
- zest of one lemon
Vanilla-Ginger Peach Pie
By mirandavoegeli
Make Pie Crust: In a food processor, combine the flour, sugar and salt and pulse several times
- Flaky Pie Crust (Makes 2 Crusts):
- 3 cups all-purpose flour
- 1 teaspoon sugar
- 3/4 teaspoon salt
- 1/2 cup cold solid vegetable shortening, cut into 4 pieces
- 1 stick (4 ounces) cold unsalted butter, cut into 1/2-inch pieces
- 1/2 cup plus 1 tablespoon ice water
- Pie Filling:
- 1/4 cup quick-cooking tapioca
- 1 vanilla bean, split lengthwise, seeds scraped
- 1 tablespoon minced candied ginger
- 3 pounds firm, ripe yellow peaches, peeled and cut into 3/4-inch wedges
- 3/4 cup plus 3 tablespoons sugar
P. F. Chang's Mongolian Beef
By mirandavoegeli
Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat
- 2 teaspoons vegetable oil
- 1/2 teaspoon ginger, minced
- 1 tablespoon garlic, chopped
- 1/2 cup soy sauce
- 1/2 cup water
- 3/4 cup dark brown sugar
- vegetable oil, for frying (about 1 cup)
- 1 lb flank steak
- 1/4 cup cornstarch
- 2 large green onions
Oatmeal Chocolate Chip (or Raisin) Cookies
By mirandavoegeli
Heat oven to 350 degrees F
- 1 stick plus 6 TBS butter, softened
- 3/4 cup firmly packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 3 cups quaker oats (quick or old-fashioned)
- 12 oz chocolate chips (or 1 cup raisins)