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Recipes
Black Bean and Quinoa Salad
By mirandavoegeli
In a large saucepan, cover the beans with cold water and bring to a boil
- 12 ounces dried black beans, picked over and rinsed
- Salt
- 1 cup quinoa, rinsed
- 3 tablespoons sherry vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fresh lime juice
- 1 chipotle in adobo, minced
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 6 scallions, white and light green parts only, thinly sliced
- 1 small red onion, finely diced
- 1 yellow bell pepper, finely diced
- 1/4 cup chopped cilantro
Porcini-and-Pecan Pâté
By mirandavoegeli
Proving that vegetables can be as satisfying as meat, chef Sean Baker serves this mushroom pâté on the vegan "cha...
- 1 cup pecans
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1/2 pound portobello mushrooms, stemmed
- 2 tablespoons tamari
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon nutritional yeast (see Note)
- 1/2 tablespoon fresh lemon juice
- 1 teaspoon chopped rosemary
- 1 teaspoon light miso
- 2 dry-packed sun-dried tomato halves
- Salt
- Toasted baguette slices, for serving
Blood Orange Panna Cotta
By mirandavoegeli
Recipes + Menus | Recipes Blood Orange Panna Cotta The sweet-tart flavor and pinkish-red color of blood orange co...
- 2 1/3 cups fresh blood orange juice (from about 12 blood oranges), divided
- 1 3/4 teaspoons unflavored gelatin
- 3/4 cup sugar, divided
- 7 teaspoons finely grated blood orange peel, divided
- 2/3 cup fat-free plain Greek-style yogurt
- 2/3 cup heavy whipping cream
- 1/2 teaspoon fresh lemon juice
- 1/2 teaspoon cardamom sees, crushed (from about 16 pods)
Sugar Snap Salad
By mirandavoegeli
Recipes + Menus | recipes Sugar Snap Salad You can find sumac, a lemony spice, at Middle Eastern markets, special...
- 1 1/2 pounds sugar snap peas, trimmed, stringed, cut in half on diagonal
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon (or more) fresh lemon juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon sumac plus more for garnish
- 1 bunch radishes (about 6 ounces), trimmed, thinly sliced
- 4 ounces ricotta salata or feta, crumbled
- Freshly ground black pepper
- 2 tablespoons coarsely chopped fresh mint
Macaroni and Many Cheeses
By mirandavoegeli
Preheat the broiler. In a medium saucepan of boiling salted water, cook the macaroni until al dente; drain well
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups mixed shredded semihard cheeses, such as Mimolette, aged Gouda and Vella dry jack (1/2 pound)
- Salt and freshly ground pepper
- 2/3 cup freshly grated Parmigiano-Reggiano cheese
Sriracha-and-Wasabi Deviled Eggs
By mirandavoegeli
Joanne Chang's mother used to make hard-boiled eggs for dinner: She would add them to the beef or chicken she was b...
- 1 dozen large eggs
- 2 cups soy sauce
- 1/2 cup sake
- 10 star anise pods
- 1/2 cup chopped scallions
- 1/4 cup sugar
- 1/4 cup coarsely grated peeled fresh ginger
- 1/4 cup plus 1 tablespoon mayonnaise
- 1 tablespoon Sriracha
- 2 1/4 teaspoons wasabi paste
- 1/4 cup snipped chives
- Pinch of Chinese five-spice powder
Warm Apple Cobbler
By mirandavoegeli
Recipes + Menus | recipes Warm Apple Cobbler Miso is the secret savory ingredient in the topping for this lusciou...
- 4 medium Granny Smith apples, peeled, cored, cut into 1/2-inch-thick slices (about 5 1/2 cups)
- 3 large Fuji apples, peeled, cored, cut into 1/2-inch-thick slices (about 4 cups)
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon peel
- 1 teaspoon vanilla extract
- 1/3 cup (packed) golden brown sugar
- 2 tablespoons all purpose flour
- 1/4 teaspoon ground cinnamon
- 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
- 3 tablespoons white miso
- 2 large eggs
- 2 cups all purpose flour
- 1 1/3 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Vanilla ice cream
Pear Tart with Vanilla Cream and Black Tea Crust
By mirandavoegeli
MAKE THE VANILLA CREAM In a medium bowl, whisk the egg yolks until smooth
- 3 large egg yolks
- 1 cup plus 2 tablespoons whole milk
- 1/4 cup plus 2 tablespoons heavy cream
- 2/3 cup sugar
- 3 tablespoons plus 1 teaspoon cornstarch
- 1 tablespoon pure vanilla bean paste or 1 teaspoon pure vanilla extract
- 3 tablespoons unsalted butter
- 1 cup plus 2 tablespoons all-purpose flour
- 1/2 tablespoon finely ground Lapsang souchong tea (from 1 tea bag)
- 1/2 teaspoon kosher salt
- 1 stick unsalted butter, at room temperature
- 3 tablespoons light brown sugar
- 2 Bosc pears (about 1 pound)—halved, peeled, cored and sliced lengthwise 1/4 inch thick
- 1/4 cup light brown or turbinado sugar
Stuffed Poblano Peppers with a Walnut Sauce
By mirandavoegeli
According to Maite Gomez-Rejón, the classic dish of chiles en nogadameat-stuffed chiles in a creamy walnut sauce...
- Chiles:
- 6 large poblano chiles
- 2 tablespoons olive oil, plus more for brushing
- Salt
- 1/2 yellow onion, diced
- 2 garlic cloves, chopped
- 1/2 pound ground beef
- 1/2 pound ground pork
- One 8-ounce can tomato sauce
- 1/2 cup dried currants or diced mixed dried fruit
- 1/2 cup toasted almonds, pine nuts or a combination of the two
- 2 tablespoons chopped parsley
- Freshly ground pepper
- Walnut Sauce:
- 5 ounces queso fresco or farmer cheese (1 1/3 cups)
- 1/2 cup walnuts
- 1 tablespoon sugar
- 1 cup milk
- Salt
- 1/2 cup pomegranate seeds
Goat Cheese with Chipotle and Roasted Red Pepper
By mirandavoegeli
Recipes + Menus | Recipes Goat Cheese with Chipotle and Roasted Red Pepper This starter makes genius use of ready...
- 1 teaspoon cumin seeds
- 1 11-ounce log soft fresh goat cheese
- 1 cup drained roasted red pepper strips from jar
- 1/4 cup extra-virgin olive oil
- 2 teaspoons chipotle hot sauce
- 1 small garlic clove, pressed
- 1/4 cup chopped fresh cilantro
- 2 tablespoons toasted salted pumpkin seeds (pepitas)
- Toasted baguette slices or crackers