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Recipes
BACALHAU COM NATAS
By akselden
Soak cod for 36 hours, changing water occasionally to de-salt
- Sauce:
- 1 1/2 lb DRIED SALT COD
- 2 lb POTATOES, PEELED AND CUT INTO CUBES
- 3 tbsp OLIVE OIL
- 4 MEDIUM ONIONS, PEELED AND SLICED
- SALT AND PEPPER
- 2 tbsp butter
- 2 tbsp Plain Flour
- 18 fl oz milk
- 6 fl oz DOUBLE CREAM
- 1 tbsp DIJON MUSTARD
- 1/2 LEMON
- 2 tbsp cheddar cheese, grated
- 1 egg yolk
GEMELLI - SAUSAGE, SWISS CHARD, AND PINE NUTS
By akselden
Prep time: 35 minutes Total time: 35 minutes
- 1/3 C. pine nuts
- 1 T. olive oil
- 3/4 lb. mild Italian sausage, casings removed
- 1 lb. Swiss chard, tough stems removed, leaves cut into thin strips
- 2 garlic cloves, minced
- salt and pepper
- 1 lb. gemelli or other short pasta
- 3/4 C. raisins, plumped in boiling water and drained
- 1/4 C. freshly grated Parmesan
- cheese, plus more for serving
Brushetta with Marinated Baby Artichokes
By akselden
1. Place the artichokes in a small bowl
- 4 to 6 small artichokes, trimmed down
- to the hearts, chokes removed and
- thinly sliced
- 1 lemon
- 3 to 4 tbsp. extra-virgin olive oil, plus
- more to drizzle on the bread
- Sea salt or kosher salt
- 12 slices (3/8 to 1/2 inch thick) good quality Italian bread, toasted
- 2 to 3 plump cloves garlic, peeled
- Parmigiano-Reggiano (optional)
Filet Mignon with Horseradish Cream
By akselden
In small bowl stir together sour cream and horseradish; season to taste with salt and pepper
- 1/2 cup sour cream
- 2 tbsp prepared horseradish
- Salt and freshly ground pepper to taste
- Extra-virgin olive oil
- 1 baguette (about 1 lb.), cut
- diagonally into 24 slices, each
- 1/4 " thick
- l 1/2 lb. filet mignon steaks (about
- 3 ), each about 1" thick
- 1 bunch fresh watercress
FRENCH TOAST - OVERNIGHT
By akselden
Chill overnight
- 1 loaf French bread
- 5 eggs
- 3/4 C. milk
- 1/4 tsp.
- 1 T. pure Vanilla Extract
- 1 20 oz. bag frozen whole strawberries
- 4 ripe, sliced bananas
- 1 C. sugar
- 1 T. apple pie spice
- Cinnamon sugar
SHRIMP WITH AVOCADO CHERIMOYA AND LIME
By akselden
1. RINSE THE SHRIMP. SKEWER EACH SHRIMP LENGTHWISE ON A BAMBOO SKEWER
- 12 RAW MEDIUM SHRIMP OR LARGE PRAWNS, IN SHELL
- 1 RIPE AVOCADO
- 1 RIPE CHERIMOYA
- 2 LIMES
- 4 TABLESPOONS LIGHT SOY SAUCE
SHORT RIBS - ALLA GENOVESE
By akselden
Two days before serving, season the short ribs generously with salt
- 8 lbs. beef short ribs
- Salt
- 3/4 C. extra-virgin olive oil
- 1 carrot, finely chopped
- 2 ribs celery, finely chopped
- 2 anchovies
- 2 whole cloves
- 8 black peppercorns
- 8 large onions, thinly sliced
- 1/4 C. red-wine vinegar
- 1 bottle red wine, reduced to 3/4 cup
- 2 sprigs fresh rosemary
WILD RICE WITH ALMONDS ARTICHOKES AND GRAPES
By akselden
In large skillet melt 5 tbsp butter over medium-high heat
- 10 tbsp unsalted butter, divided
- 4 1/2 cups wild rice
- 6 3/4 cups chicken broth
- 3 cans (14oz. each) artichoke bottoms,
- drained and diced
- 3 cups small, seedless green grapes
- 1 1/2 cups toasted slivered almonds
- Salt and pepper to taste
Anejo Highball
By akselden
Shake all ingredients. Strain over ice into a cocktail glass
- 1 1/2 ounces Zacapa rum
- 1/2 ounce orange Curaciao
- 1 ounce house made ginger syrup
- 3/4 ounce fresh lime juice
- 1 dash Angostura bitters
TOFFEE - GHIRARDELLI ENGLISH
By akselden
1. Preheat oven to 350°F
- 3/4 C. pecans, finely chopped
- 1 C. butter
- 1 C. sugar
- 2 T. water
- 1 tsp. vanilla extract
- 1/8 tsp. salt(optional)
- 8 oz. Ghirardelli 60% Cocoa Bittersweet
- Chocolate Baking Bars