Akselden's profile page
Recipes
FUSILLI - SHRIMP AND PEAS
By akselden
Prep time: 30 minutes Total time: 45 minutes
- Salt and pepper
- 1 lb. fusilli
- 6 T. olive oil
- 3 garlic cloves, minced
- 1 bunch scallions, white and green parts thinly sliced on the diagonal and kept separate (about 1 C. total)
- 1 lb. medium shrimp, peeled and deveined
- 10 oz. frozen peas, thawed and drained
- 1/2 C. white wine or water
- 2 tsp. freshly grated lemon zest
- 1/4 tsp. crushed red pepper
- 1/3 C. fresh lemon juice
- 3 oz. watercress sprigs or spinach leaves (about 4 C.)
Crab Griddle Cakes
By akselden
In small bowl combine mayonnaise, parsley, mustard and horseradish
- 1/4 cup mayonnaise
- 2 tbsp minced flat-leaf parsley
- 1 tbsp Dijon mustard
- 1 tbsp prepared horseradish
- 2 tbsp unsalted butter
- 1/4 cup minced red onion
- 1 large clove garlic, minced
- 1 lb. jumbo lump crab meat, picked clean
- and cartilage removed
- Salt and pepper to taste,
- 1 egg, lightly beaten
- 1 cup unseasoned dry bread crumbs
- 1/4 cup vegetable oil
- Creme fraiche, chopped scallions, caviar
- and smoked salmon for garnish
WAFFLES - WHOLE WHEAT WITH CRANBERRIES
By akselden
1. Heat waffle iron following manufacturer's directions, In 1-quart saucepan, or heatproof bowl in microwave oven, ...
- 1/4 C. (1/2 stick) butter or
- margarine
- 1 C. unsifted all-purpose flour
- 1 C. unsifted whole-wheat flour
- 2 tsp. baking powder
- 2 tsp. sugar
- 1/2 tsp. salt
- 2 C. milk
- 1/4 C. honey
- 3 large eggs, separated, at room
- temperature
Caramel Apple Tart
By akselden
On a lightly floured board, roll half the pastry (1 sheet) into a 13 inch square; transfer to an 11 inch tart pan w...
- Caramel Sauce:
- 1 pkg. (1 lb) frozen puff pastry, defrosted until soft enough to roll, but still very cold.
- 1 cup sugar
- 1/2 cup water
- 3/4 cup heavy cream
- 3 tbsp. butter or margarine
- Apple Filling:
- 6 large tart cooking apples (about 3 lb)
- 4 tbsp. (1/2 stick) butter or margarine
- 1/3 cup sugar
- 1 tbsp. all purpose flour
- 1 egg lightly beaten with 1 tsp. water for glaze
Vegetable Soup
By akselden
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat
- 4 * 4 tablespoons olive oil
- 2 * 2 cups chopped leeks, white part only (from approximately 3 medium leeks)
- 2 * 2 tablespoons finely minced garlic
- * Kosher salt
- 2 * 2 cups carrots, peeled and chopped into rounds (approximately 2 medium)
- 2 * 2 cups peeled and diced potatoes
- 2 * 2 cups fresh green beans, broken or cut into 3/4-inch pieces
- 2 * 2 quarts chicken or vegetable broth
- 4 * 4 cups peeled, seeded, and chopped tomatoes
- 2 * 2 ears corn, kernels removed
- 1/2 * 1/2 teaspoon freshly ground black pepper
- 1/4 * 1/4 cup packed, chopped fresh parsley leaves
- 1 to 2 * 1 to 2 teaspoons freshly squeezed lemon juice
Tarragon Roasted Chicken
By akselden
Oven: 180°c / 350°f / gas 4 1
- A little butter or oil for greasing
- 11/2 kg (3lb) roasting chicken
- 2 level tablespoons dried tarragon
- Salt
- Freshly ground black pepper
- 375 ml (3/4 pt) hot chicken stock
- 125 ml (1/4 pt) double cream
- 11/2 teaspoons cornflour
LAMB SHOULDER - NAVARIN OF LAMB WITH FLAGEOLET BEANS
By akselden
In a large casserole, heat vegetable oil over med-high heat
- Flageolet Beans:
- 2 T. vegetable oil
- 3-1/2 lbs. boneless lamb shoulder, cut into l-inch cubes
- 3 garlic cloves, finely chopped
- 2 medium onions, peeled and diced
- 3 T. flour
- 1 C. dry white wine
- 2 C. beef stock
- 1 C. canned tomatoes with juice, seeded and crushed
- 1 T. chopped fresh rosemary
- 2 tsp. fresh thyme
- 1 bay leaf
- 1/2 of 8 oz. package of pearl onions
- 4 carrots, peeled and cut into 1-1/2 inch pieces (or 16 baby carrots)
- 2 large turnips, peeled and cut into l-1/2-inch pieces (or 1/2 lb. baby turnips)
- 3/4 C. peas
- 1/2 lb. young string beans, trimmed
- salt and freshly ground pepper
- For garnish: chopped chervil
- 2 1bs. beans
- 1 1/2 qt. water
- thyme
- bay leaf
Saffron Rice
By akselden
Melt butter in a medium saucepan with a tight fitting lid
- 2 tbsp. butter or margarine
- 1/2 small onion, finely chopped
- 1 1/2 cup water
- 1/2 tsp salt
- 1 cup long grain rice
- 1/2 tsp powdered saffron
Apple Spice
By akselden
Fill a tall glass with ice
- 2 oz vodka
- 5 oz fresh apple juice
- Cinnamon Brown sugar
TRUFFLES - GHIRARDELLI CREAMY MILK CHOCOLATE
By akselden
1. Bring the cream to a simmer in a small saucepan
- Coating:
- 8 oz. Ghirardelli Milk Chocolate Baking Bars, chopped
- 1/3 C. + 2 T. heaving whipping cream
- 1/2 T. unsalted butter, chopped into small pieces
- 1/3 C. Ghirardelli Unsweetened Cocoa or 3/4 C. finely chopped almonds or pecans