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Recipes
FILET OF BEEF WITH ROQUEFORT SAUCE
By akselden
To prepare meat: Sprinkle meat with salt and pepper
- 1 beef tenderloin, 2 to 3 pounds.
- Peanut oil
- 1 T minced shallots
- 3 T Madeira wine or Ruby port
- 1/2 cup demiglace
- 2 ounces Roquefort (creamy)cheese
- 4-5 T unsalted butter
- 3 T creme fraiche or heavy cream, whipped
- 2 T lightly toasted pine nuts
- 2 T lightly toasted walnut pieces
- 2 T lightly toasted sliced blanched almonds
- 1 T chopped parsley
BONE-IN PORK LOIN ROAST WITH MUSTARD MARINADE
By akselden
Marinade at room temperature for 1 hour
- 3/4 C. white wine
- 3 T. firmly packed brown sugar
- 3 T. olive oil
- 1/2 C. Dijon mustard
- 2 T. chopped fresh rosemary
- 2 large garlic cloves, chopped
- 1 bone-in pork loin roast, about
- 5 lb., frenched and tied
- Salt and freshly ground pepper, to taste
- 1/4 C. heavy cream
ROASTED JERUSALEM ARTICHOKES
By akselden
Trim artichokes of any knobs or bumps
- 3 pounds Jerusalem artichokes, scrubbed but not peeled
- 3 tablespoons peanut oil
- Kosher salt and freshly ground
- black pepper to taste
- Unsalted butter, optional
CALABAZA RISOTTO WITH CHEESE CRISPS AND CRISPY SAGE
By akselden
Heat oven to 450°F. Place squash in large bowl
- 1 calabaza squash (2 lb.), seeded and diced
- 4 tbsp olive oil, divided
- Salt to taste
- 1/4 lb. Gruyere cheese, grated
- 1 tbsp plus 1tsp chopped fresh sage,
- divided
- 6 cups vegetable broth
- 2 tbsp unsalted butter
- 2 leeks, cleaned and sliced
- 2 cups arborio rice
- 2 cloves garlic, chopped
- 1/3 cup grated Parmesan cheese
- 1 tbsp orange zest
- Sage leaves quickly crisped in oven
- for garnish
FILET MIGNON - GRILLED WITH CARMELIZED ONION AND MUSHROOM SAUCE
By akselden
1. In saute pan over medium heat, warm vegetable oil
- 1 T. vegetable oil
- 1 red onion, halved, cut into slices 1/4" thick
- 1/4 C. water
- 8 oz. wild mushrooms, cleaned and trimmed
- 1/2 C. chicken broth
- 1 T. unsalted butter
- 1/2 tsp. minced rosemary
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 filet mignons, each about 8 oz. and 2 1/2" thick
- 1 T. olive oil
- Smoked coarse ground pepper to taste
- Maldon sea salt for sprinkling
- Potato Caraway Cakes
GrilledSkewered Scallops and Apricots with Honey-Mustard Dressing
By akselden
Directions: Prepare barbecue to medium-high heat
- 1/2 cup olive oil'
- 1/4 cup honey mustard
- 1/4 cup fresh lemon juice
- 1/4 cup chives, chopped
- 6 fresh apricots, pitted, quartered
- 8 metal skewers
- 6 cups baby romaine salad mix
- 12 large sea scallops,
- side muscles trimmed, halved horizontally
SPAGHETTI - ROASTED GARLIC, CHILE, MUSHROOM
By akselden
1. Heat oven to 400°F. Slice tops off garlic heads and put heads in a roasting pan
- 2 whole garlic heads, plus 1 extra garlic clove, crushed
- 2 T. olive oil, plus extra to drizzle
- 1 fresh red chile
- 10 oz. portobello mushrooms
- 12 oz. pasta such as spaghetti,
- linguine, or rotini
- Sea salt and freshly ground black pepper
- 2/3 C. heavy cream
- Freshly grated Parmesan cheese, to serve
CRAB SALAD CANAPES
By akselden
In medium bowl combine first six ingredients
- 3 cups lump crab meat, cleaned and rinsed
- 1 cup seeded, diced tomato
- 1/2 cup minced carrot
- 1/2 cup minced 'celery
- 1 can (4 oz.) sliced black olives, drained
- 1/4 cup mayonnaise
- Tabasco sauce to taste
- Salt and pepper to taste
- 12 slices white bread, crusts removed,
- toasted and quartered in triangles
POPOVERS - ROSEMARY
By akselden
1. Butter a popover pan or 12 standard sized muffin tins cups
- 2 eggs
- 1/4 tsp. salt
- 1 C. milk
- 2 T. unsalted butter, melted
- 1-1/2 T. very finely chopped fresh rosemary
- 1/2 T. very finely chopped freshly parsley
- 1 C. all purpose flour
Cranberry Orange Cheesecake
By akselden
Preheat oven to 350° F (180° C)
- 1 cup graham wafer crumbs
- 1/4 cup butter, melted
- 3 pkgs PHILADELPHIA Cream Cheese
- (Regular or Light), softened
- 1 cup granulated sugar
- 2 Tbsp cornstarch
- 3 eggs 3
- 3 Tbsp orange juice or liqueur
- 1 cup chopped cranberries ,fresh frozen
- 1 jar KRAFT orange Marmalade