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Recipes
FRITTATA - WITH TASSO AND CHEDDAR
By akselden
In deep half of frittata pan over medium heat, melt 2 T
- 3 1/2 T. unsalted butter
- 1/4 C. thinly sliced green onions
- 3 T. chopped fresh flat-leaf parsley
- 12 eggs
- 1/2 C. heavy cream
- 8 oz. tasso, diced
- 1 C. grated sharp cheddar cheese
- 1/4 tsp. kosher salt
- Freshly ground pepper, to taste
Lobster Paella
By akselden
Fill a large bowl with ice and water
- 1 Tbs. salt, plus more, to taste
- 4 live lobsters, each about lV4 lb.
- 2 Tbs. olive oil
- 1 large yellow onion, choppec
- 2 garlic Cloves, minced
- 2 fennel bulbs, cut into Vi' dice
- 2 cups Calasparra rice
- 1/3 cup pastis, such as Pernod
- 1/4 tsp. crumbled saffron, soaked in
- 1 Tbs. lemon juice
- 1 cup sliced piquillo peppers
- Freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. chopped fresh tarragon
- Lemon wedges for serving
PIE - CHOCOLATE MOUSSE
By akselden
Must chill for 4 hours
- 1 package BAKER'S Semi-Sweet Chocolate
- (8 squares)
- 1/4 C. water
- 8 eggs,separated
- 1 1/2 tsp. vanilla
- 2/3 C. sugar
White Wine Sangria
By akselden
Combine all ingredients except the sparkling water; chill several hours
- 2 bottles dry white wine
- 1 cup orange juice
- 1/2 cup Cointreau (orange-flavored
- liqueur)
- 1 pint strawberries, hulled and quartered
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 3 cups red and/or greens seedless grapes,
- in small clusters
- 6 large strips orange peel
- 4 Tbs. superfine sugar
- 1 1/2 cups,sparkling water
Cafe un deux trois' Mussels & Salt Cod Panroast with Roasted Garlic & Fennel
By akselden
Poach cod for 3 minutes in boiling water, cool, flake, reserve
- 1 lb mussels, shucked and de-bearded
- 6 oz Salt Cod, Soaked in milk for 72 hours, in refrigerator, changing milk every day
- 1 bulb Fennel, julienne
- 1 red onion, julienne
- 4 tablespoons roasted garlic puree
- 3 tablespoons mixed herbs, (chervil, chives, rosemary', sage, thyme, etc.)
- 1 carrot, julienne
- 1/2 cup julienne tomato
- 2 tablespoons paprika
- 1 tablespoon sliced garlic
- 1/3 cup Worcestershire
- 2 cups heavy cream
- 4 cups fish juice (or no salt dam juice)
- 4 new potatoes, sliced in thin coins
- 1 tablespoon butter
- 1/2 cup pernod
BRUSCHETTA WITH ARUGULA AND HAM
By akselden
1. Rub the bread with garlic
- 12 slices (3/8 to 1/2 inch thick) good quality
- Italian bread, toasted
- 2 to 3 plump cloves garlic, peeled
- Extra-virgin olive oil
- Sea salt or kosher salt
- 1 bunch young and tender arugula
- 12 to 18 paper-thin slices of prosciutto
- or jambon de Bayonne
Vanilla Chocolate Cheesecake
By akselden
Vanilla Chocolate Cheesecake Butter a 9" spring form pan and cover outside with foil
- 1 1/2 cups graham cracker crumbs
- 2 Tbs. sugar
- 4 Tbs. melted unsalted butter
- 16 oz. cream cheese
- 1/2 cup sour cream
- 3/4 cup sugar
- 5 eggs, beating
- 2 tsp. vanilla
- 4 oz chopped bittersweet chocolate
- 1/4 . cup heavy cream
Chocolate Macaroons
By akselden
In a small mixing bowl stir together cocoa powder and coconut
- 1/2 cup unsweetened cocoa powder
- (Dutch processed), sifted
- 1/3 cup grated unsweetened or sweetened coconut
- 1 1 /2, cups sugar
- 1 tsp. vanilla
- 5 large egg whites
- 1 cup chocolate chips, melted
- 1/2 cup white chocolate chips, melted, optional
POACHED EGGS SARDOU
By akselden
Make hollandaise: Assemble double boiler; heat water according to manufacturer's instructions
- 2 egg yolks
- 1 T. fresh lemon juice
- 2 tsp water
- Salt and freshly ground white pepper to taste
- Pinch of cayenne pepper
- 16 T. (2 sticks) unsalted butter, melted
- 2 T. chopped fines herbes (fresh chives, tarragon, parsley and chervil)
- 4 C. creamed spinach
- 8 cooked artichoke hearts (fresh or canned) halved
- 8 poached eggs
- 8 slices toast, halved diagonally
PIE - KEY LIME
By akselden
Crust needs refrigeration for 1 hour
- 11 graham crackers
- 2 T. sugar
- 2 oz. (1/2 stick) melted unsalted butter
- 4 eggs, separated
- 14 oz. can sweetened condensed milk.
- 3 oz. Key West Lime Juice
- Grated peel (zest) of 1 green lime
- Whipped cream