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Recipes
Heirloom Tomatoes Stuffed with Corn and Zucchini Succotash
By mirandavoegeli
Core whole tomatoes, creating 2 1/2-inch opening at top
- 8 slightly firm medium heirloom tomatoes
- 3 tablespoons vegetable oil, divided
- 2 cups white corn kernels (cut from 3 to 4 ears)
- 2 cups chopped onions
- 2 garlic cloves, peeled
- 1 cup chopped tomatoes
- 3 cups 1/4-inch cubes zucchini (from about 12 ounces)
- 2 tablespoons chopped fresh epazote or cilantro
- 1 teaspoon dried oregano (preferably Mexican oregano)
Blueberry–Sour Cream Muffins
By mirandavoegeli
Make the topping: Preheat the oven to 375°
- Topping:
- 1/2 cup light brown sugar
- 1/3 cup all-purpose flour
- 2 tablespoons unsalted butter, softened
- 1 teaspoon cinnamon
- Muffins:
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup sugar
- 1 tablespoon unsalted butter, melted
- 1 rounded cup sour cream
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon finely grated lemon zest
- 1 rounded cup frozen blueberries
Sauteed Kale
By mirandavoegeli
Heat olive oil in a large saucepan over medium-high heat
- 1 1/2 pounds young kale, stems and leaves coarsely chopped
- 3 tablespoons olive oil
- 2 cloves garlic, finely sliced
- 1/2 cup vegetable stock or water
- Salt and pepper
- 2 tablespoons red wine vinegar
BLT Fried Egg-and-Cheese Sandwich
By mirandavoegeli
In a skillet, cook the bacon over moderate heat, turning, until crisp, about 8 minutes
- 4 thick slices of bacon
- 2 slices of Monterey Jack cheese
- 2 thick slices of rustic white bread, toasted and hot
- 1 tablespoon mayonnaise
- 4 tomato slices
- 2 leaves of butter lettuce
- 1 teaspoon unsalted butter
- 1 large egg
Yogurt and Brown-Sugar Panna Cotta with Grape Gelee
By mirandavoegeli
Make Gelee: Sprinkle gelatin over 1/4 cup grape juice in a 1-quart heavy saucepan and let stand 1 minute to soft...
- For Gelee:
- 1 teaspoon unflavored gelatin (from a 1/4-oz envelope)
- 1 cup all natural Concord grape juice
- 1 tablespoon fresh lemon juice
- 1 cup red and green seedless grapes (6 ounces), thinly sliced crosswise
- 1 tablespoon grappa, optional
- Vegetable oil for greasing ramekins
- For Panna Cotta:
- 2 teaspoons unflavored gelatin (from another 1/4-oz envelope)
- 1 cup heavy cream
- 1/2 cup packed dark brown sugar
- 2 cups low-fat plain yogurt
- 2 tablespoons grappa
- 1/8 teaspoon salt
- Special equipment: 6 (8-oounce) ramekins
Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce
By mirandavoegeli
Recipes + Menus | recipes Gwyneth Paltrow's Grilled Chicken with Peach BBQ Sauce Paltrow prepares one batch of th...
- 1 cup chopped peeled fresh peaches or 9-10 ounces frozen sliced peaches, thawed, chopped
- 1/2 cup ketchup
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, minced
- 1 1/2 teaspoons adobo sauce from canned chipotle chiles in adobo or 1 teaspoon soy sauce
- Kosher salt and freshly ground black pepper
- 4 skinless, boneless organic chicken breasts
- Vegetable oil
Omelet with Fines Herbes
By mirandavoegeli
In a bowl, beat the eggs and milk
- 3 large eggs
- 2 tablespoons milk
- 2 tablespoons unsalted butter, plus more for brushing
- 3 tablespoons shredded cheddar
- 2 teaspoons mixed chopped parsley, tarragon and chives, plus more for garnish
- Salt and freshly ground pepper
Pineapple-Glazed Chicken with Jalapeno Salsa
By mirandavoegeli
Preheat oven to 400 degrees F
- 1/4 cup pineapple juice
- 2 tablespoons (packed) brown sugar
- 1 tablespoon yellow mustard
- 3/4 cup 1/4-inch cubes fresh pineapple
- 3 tablespoons finely diced red bell pepper
- 3 tablespoons chopped fresh cilantro
- 1 1/2 tablespoons finely chopped red onion
- 1 1/2 tablespoons canned sliced jalapeno chiles, drained, coarsely chopped
- 4 boneless chicken breast halves with skin (1 3/4 pounds total)
Blueberry Corn Cakes with Maple Syrup
By mirandavoegeli
In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt
- 2/3 cup all-purpose flour
- 2/3 cup fine stone-ground cornmeal
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 large egg, separated
- 1 cup blueberries
- 2 tablespoons vegetable oil
- Softened unsalted butter and warm pure maple syrup, for serving
Crisp Salami Cocktail Mix
By mirandavoegeli
In a large saucepan, heat the oil to 325 (a strip of salami dropped in should sizzle)
- 3 cups vegetable oil, for frying
- 1/2 pound thinly sliced Genoa salami, cut into 1/2-inch-wide strips
- One 19-ounce can chickpeas, drained and patted dry
- 3 tablespoons cornstarch
- 3 large rosemary sprigs
- 1 cup roasted and salted shelled pistachios