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Recipes
Rhubarb Galette with Crème Fraîche
By mirandavoegeli
Recipes & Menus | Recipes Rhubarb Galette with Crème Fraîche Baking this free-form tart on a rimmed baking shee...
- 1 1/4 cups all purpose flour
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons (or more) ice water
Chocolate Peppermints
By mirandavoegeli
Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated
- 1 pound confectioners sugar (powdered sugar)
- 4 ounces, weight cream cheese, softened
- 1/4 teaspoon peppermint extract
- 6 ounces semi-sweet chocolate chips
Stir-Fried Red Rice with Sliced Sirloin Steak and Peas
By mirandavoegeli
In a small saucepan, cover the rice with the water and bring to a boil
- 1/2 cup red rice (see Note)
- 1 cup water
- 3 tablespoons vegetable oil
- 2 garlic cloves, minced
- 6 ounces thinly sliced sirloin steak
- Salt
- 1 large sweet onion, thinly sliced
- 1 1/2 tablespoons minced fresh ginger
- 4 cups thinly sliced mixed dark leafy greens such as Swiss chard, beet greens and kale (6 ounces)
- 1 cup fresh or thawed frozen peas
- 3 tablespoons soy sauce
- Freshly ground white pepper
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Braised Pork Shoulder with Potato Fennel Puree
By mirandavoegeli
Chop enough reserved fennel fronds to measure 1 cup; set aside remaining fronds for garnish
- 3 medium fresh fennel bulbs with fronds attached, all fronds trimmed and reserved, each bulb cut through root end into 8 wedges
- 1/4 cup olive oil
- 1/4 cup fresh orange juice
- 1 tablespoon finely grated orange peel
- 1 tablespoon fennel seeds
- 1/2 teaspoon dried crushed red pepper
- 1 4- to 4 1/3-pound boneless pork shoulder (Boston butt)
- 1 tablespoon salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 cup low-salt chicken broth
- 1 1/2 pounds Yukon Gold potatoes, peeled, quartered
- 1 tablespoon extra-virgin olive oil
Summer Tomato Soup with Herbed Goat Cheese
By mirandavoegeli
In a large bowl, toss the chopped tomatoes with the cucumbers, tomato juice, olive oil, lemon juice, onion and 3 ta...
- 2 1/2 pounds red tomatoes peeled, seeded and coarsely chopped
- 1 3/4 pounds kirby cucumbers, peeled and coarsely chopped
- 1 cup tomato juice
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small red onion, chopped
- 5 tablespoons chopped basil
- 5 tablespoons chopped cilantro
- Salt and freshly ground pepper
- 6 ounces fresh goat cheese, softened
- 12 sugar snap peas, halved
- 8 cherry tomatoes, halved
- 3 radishes, thinly sliced
- 1/2 Hass avocado, cut into 1/2-inch dice
Peach Praline Semifreddo
By mirandavoegeli
Make Crust: Preheat oven to 350 F with rack in middle
- For Crust:
- 1 1/4 cups finely ground graham crackers or amaretti cookies
- 1/2 stick unsalted butter, melted
- For Praline:
- 1/4 cup coarsely chopped almonds with skin
- 1/4 cup sugar
- For Semifreddo:
- 1 1/4 pound firm-ripe peaches
- 1 (500-mg) vitamin C tablet (ascorbic acid), crushed to a powder with back of a spoon
- 1/2 cup plus 2 tablespoons sugar, divided
- 6 large egg yolks
- 3/8 teaspoon pure almond extract
- 1 cup heavy cream
- For Peach Topping:
- 1 pound firm-ripe peaches
- 1 (500-mg) vitamin C tablet, crushed to a powder
- 1/4 cup sugar, or to taste
Sausage Hamburgers with Pappadews, Cilantro, and Monterey
By mirandavoegeli
In a medium bowl, combine the ground chuck with the sausage just until they are thoroughly mixed
- 3/4 pound ground chuck
- 3/4 pound hot Italian sausage, casing removed
- Salt
- Pepper
- 2 tablespoons extra-virgin olive oil
- 8 slices of Monterey Jack cheese ( 1/2 pound)
- 2 tablespoons water
- 4 brioche hamburger buns, split and toasted
- 1 cup cilantro leaves
- Thickly sliced hot or sweet pickled peppers, for serving
Apple Crisp
By mirandavoegeli
Make Filling: In a small bowl, mix together flour, sugar, and cinnamon
- Filling:
- 8 apples, peeled, cored, and sliced
- 1/4 cup sugar
- 1 tablespoon flour
- 1 teaspoon cinnamon
- Topping:
- 1 cup flour
- 1/3 cup brown sugar
- 1 cup oatmeal
- 1/2 cup butter
Chilled Spring Pea Soup
By mirandavoegeli
In a medium soup pot, cook the bacon over moderate heat until browned and crisp, about 6 minutes
- 8 slices of bacon
- 1 tablespoon extra-virgin olive oil
- 2 celery ribs, thinly sliced
- 1 onion, thinly sliced
- 1 leek, white and tender green parts only, thinly sliced
- 5 cups chicken stock or low-sodium broth
- Two 4-inch rosemary sprigs
- Salt and freshly ground white pepper
- 1/2 pound sugar snap peas, thinly sliced
- Two 10-ounce boxes frozen baby peas
- 1/4 cup flat-leaf parsley leaves
- 1 cup heavy cream
- 1 garlic clove, minced
Smoked Trout, Crème Fraîche & Pickled Onion Crostini
By mirandavoegeli
Recipes + Menus | recipes Smoked Trout, Crème Fraîche & Pickled Onion Crostini This is a classic Scandinavian-s...
- 1/4 cup thinly sliced red onions
- 1/4 cup red wine vinegar
- 1 tablespoon sugar
- 1/2 teaspoon kosher salt
- 12 slices pumpernickel bread
- 1 teaspoon lemon zest
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup crème fraîche
- 12 ounces smoked trout
- Chervil or dill