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Recipes
Rhubarb Chutney
By mirandavoegeli
Directions Heat oil in a medium saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon finely grated peeled fresh ginger (from one 1-inch piece)
- Coarse salt
- 1/3 cup dry white wine, such as Sauvignon Blanc
- 1/3 cup golden raisins, coarsely chopped
- 1/2 cup sugar
- 12 ounces rhubarb, trimmed and cut crosswise 1/4 inch thick
Chocolate Chip Oatmeal Pancake
By mirandavoegeli
Instructions Preheat a skillet to medium heat or about 300-325 degrees
- 1 very ripe medium banana
- 1 teaspoon baking powder
- 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
- pinch salt
- 1/2 teaspoon vanilla extract
- 1 Tablespoon almond butter
- 1 Tablespoon canola oil (or coconut oil)
- 3 Tablespoons almond milk (or sub other milk)
- 1/2 cup rolled oats (or gluten free oats)
- 1/4 cup whole wheat or unbleached flour (or sub other flour)
- 3 Tablespoons semisweet chocolate chips (non-dairy for vegan)
Braised Short Ribs
By mirandavoegeli
In a large skillet, heat the oil
- 2 tablespoons canola oil
- 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note
- Kosher salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 carrots, sliced
- 3 celery ribs, sliced
- 3 garlic cloves, thickly sliced
- One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon
- 4 thyme sprigs
- 3 cups chicken stock
Arugula Salad with Caramelized Onions, Goat Cheese, and Candied Walnuts
By mirandavoegeli
For Caramelized Onions: Heat oil in heavy large skillet over medium-high heat
- Caramelized Onions:
- 2 tablespoons olive oil
- 1 1/4 pounds red onions, thinly sliced
- 2 tablespoons balsamic vinegar
- Candied Walnuts:
- 1/3 cup (packed) golden brown sugar
- 1/4 cup water
- 2 tablespoons (1/4 stick) butter
- Large pinch of salt
- 1 1/2 cups walnut halves
- Croutons:
- 4 cups 1/2-inch cubes crustless country bread
- 3 tablespoons extra-virgin olive oil
- Salad:
- 5 tablespoons extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 2 5-ounce packages baby arugula
- 2 5-ounce packages soft goat cheese, broken into 1/2-inch pieces, chilled
Upside-Down Apple Tarts
By mirandavoegeli
Make pastry cream: Scrape seeds from vanilla bean with tip of a paring knife into a small heavy saucepan
- For Pastry Cream:
- 1/2 vanilla bean, split lengthwise
- 1 1/4 cups whole milk
- 1/3 cup sugar, divided
- 1 1/2 tablespoons all-purpose flour
- 1 tablespoon cornstarch
- 1 whole large egg
- 1 large egg yolk
- 1 1/2 tablespoon unsalted butter, cut into bits
- For Pastry and Topping:
- 2 lb Golden Delicious apples (about 4)
- 1 lb frozen all-butter puff pastry, thawed
- 3 tablespoons unsalted butter, melted
- 3 tablespoons light corn syrup
- 2 teaspoons water
- Equipment:
- 6 -inch-diameter bowl or plate
- 1/2 -inch round cookie cutter
- 10 -inch disposable pastry bag or sealable plastic bag
- Accompaniment: vanilla ice cream
Strawberry Riesling Slushies
By mirandavoegeli
Recipes & Menus | recipes Sluggers' Strawberry Slushies This grown-up take on a ballpark staple can also be made ...
- 2 cups hulled strawberries
- 1 750-ml bottle dry Riesling
- 1 tablespoon fresh lemon juice
- 2 tablespoons sugar
Eggs Baked in Roasted Tomato Sauce
By mirandavoegeli
Preheat the oven to 400. In a roasting pan, toss the tomatoes and garlic with the oil and season with salt and pepp...
- 1 1/2 pounds plum tomatoes, halved lengthwise
- 2 garlic cloves, smashed
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 1 teaspoon chopped oregano
- 8 large eggs
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Cider VinegarBraised Chicken Thighs
By mirandavoegeli
This is Cotton Row chef James Boyce's simple go-to, one-pot dish for entertaining
- 2 tablespoons extra-virgin olive oil
- 3 pounds chicken thighs, fat trimmed
- Salt and freshly ground pepper
- 5 carrots, sliced 1/2 inch thick
- 5 garlic cloves, thinly sliced
- 1 leek, white and light green parts only, thinly sliced
- 2 tablespoons all-purpose flour
- 1 cup cider vinegar
- 3 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons snipped chives
Eggs in Purgatory with Artichoke Hearts, Potatoes and Capers
By mirandavoegeli
Heat olive oil in heavy large skillet over medium heat
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups chopped onion
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon dried crushed red pepper
- Coarse kosher salt
- 1 8- to 10-ounce package frozen artichoke hearts, thawed, drained
- 2 garlic cloves, minced
- 1 28-ounce can diced tomatoes in juice (preferably fire-roasted)
- 8 ounces red-skinned or white-skinned potatoes, peeled, cut into 1/2-inch cubes
- 2 tablespoons drained capers
- 8 large eggs
- 1/3 cup freshly grated Parmesan cheese
Chocolate-Caramel Dipped Apples
By mirandavoegeli
Stick a popsicle stick into each apple
- 1/4 cup chocolate chips
- 2 tablespoons water
- 14 ounces caramels
- 6 medium apples
- 1/2 cup chopped nuts
- 6 popsicle sticks