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Recipes
BURNT CREAM - MEXICAN CHOCOLATE
By akselden
1. Preheat oven to 300°F
- 1 C. heavy cream
- 1 C. milk
- 1 large dried ancho chili, crushed with seeds, stem removed
- 2 cinnamon sticks
- 1/4 tsp. ground cinnamon
- Pinch salt
- 5 egg yolks
- 1/3 C. plus 4 T. sugar
- 5 oz. bittersweet chocolate, melted
Couscous Salad with Radishes and Pine Nuts
By akselden
Bring Veggie-Stock Gold, water and 1 t
- 1.5 oz Veggie-Stock Gold + 4 1/2c. water
- 1 t salt
- 3 c. quick-Cook couscous
- 1 1/2 c. fresh orange juice + grated zest of 2 oranges
- 3/4 c. pine nuts, toasted
- 1/2 c. chopped cilantro leaves
- 3 c. thinly sliced radishes
- 1/2 c. vegetable oil
- 2-4 T. apple cider vinegar, as needed
- Salt and freshly ground black pepper to taste
CILANTRO MOJITO
By akselden
In blender, combine cilantro, lime juice and sugar
- 1/2 bunch fresh cilantro
- 4 teaspoons sugar
- 6 ounces sweetened lime juice
- 1 1/2 ounces white rum .
- 1 ounce club soda
FUDGE - MERRY CHRISTMAS
By akselden
1. Line an 8x8x2" pan or 9x5x3" loaf pan with foil
- 2 C. sugar
- 2/3 C. milk
- 2 T. light corn syrup
- 2 T. butter
- 1/4 - 1/2 tsp. almond extract
- 1/2 C. chopped walnuts
- 1/4 C. chopped candied red cherries
RISOTTO - PORCINI MUSHROOM WITH PANCETTA AND SALAMI
By akselden
1. Reconstitute porcini mushrooms by placing them in 6 oz
- 1 T. olive oil
- 1 lb. medium button mushrooms, thickly sliced
- 1 bunch scallions, finely chopped
- 1 lb. arborio rice
- 1 tsp. ground turmeric
- 1 tsp. ground coriander
- 4 C. boiling water
- 3 oz. Glace de Poulet Gold
- 3 oz. porcini mushrooms, reconstituted
- 6 oz. hot water
- 8 oz. can yellow corn
- 1 roasted red pepper, chopped
- 3 oz. imported Genoa salami cut into thin strips
- 4 pancetta cut into thin strips, sauteed until crisp
- 1/2 C. grated Parmesan cheese
SPICEY CRAB CAKES WITH RED-PEPPER COULIS
By akselden
IIn heavy saucepan over medium heat, combine peppers, onion, ginger, I tsp hot sauce, and r
- Gougeres:
- 3 red bell peppers, seeded and quartered
- 1/2 cup chopped onion
- 1 tbsp minced ginger
- 1 1/2 tsp hot pepper sauce, divided
- 3/4 cup dry plain bread crumbs
- 2 tsp ground black pepper
- 1 tsp dry mustard
- 1 lb. lump crab meat, cartilage removed
- 4 tbsp vegetable oil, divided
- 3 tbsp milk
- 2 eggs
- Salt to taste
- 2 tbsp sour cream
- 2 tbsp unsalted butter
- Lemon wedges for garnish
- 5 tbsp. butter
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. freshly ground nutmeg
- 1 cup all-purpose flour
- 1 cup grated gruyere cheese
- 5 large eggs, at room temperature
- (very important!)
WAFFLES - SOUR CREAM
By akselden
Separate 3 eggs and beat the yolks in a bowl
- 3 eggs, separated
- 3/4 C. milk
- 1/2 C. (4 oz) melted butter
- 3/4 C. sour cream
- 1 1/2 C. flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 T. sugar
Sole Poached with Tomatoes, Artichokes and Mushrooms
By akselden
1. In heavy saucepan or nonstick skillet, heat oil ove medium-high heat
- 1 tbsp (15 ml) olive oil
- 1-1/2 cups (375 ml) thickly sliced mushrooms
- 1 clove garlic, minced
- 3 tomatoes, seeded and cut in chunks
- 1/2 tsp (3 ml) crushed dried basil (or 1/4 cup/50 ml fresh leaves)
- Pinch of crushed dried thyme leaves
- 1 lb. (500 g) sole fillets
- 1 14-oz. (398-ml) can artichoke hearts,
- drained and halved
- Salt and pepper
- Pinch of granulated sugar (optional)
Brownie Puddle Tart
By akselden
Grease removable bottom of 9 1/2-inch tart pan; line greased bottom with parchment,
- BROWNIE:
- 1 cup pecan pieces or coarsely chopped pecans
- 14 tablespoons unsalted butter
- 1 (3 ounce) bar bittersweet chocolate, preferably Lindt Excellence or ValRhona Caracque, broken into squares
- 1/2 cup plus 2 teaspoons unsweetened cocoa, preferably fine quality
- Dutch-processed lightly spooned into cup
- 1 cup plus 3 tablespoons sugar
- 3 large eggs ( 4-5 fluid ounces)
- 2 teaspoons pure vanilla extract
- 1 (3 ounce) package cream cheese cut into pieces
- 1/2 cup all purpose flour
- Pinch salt
- Ganache Puddle:
- 2/3 3-oz bar bitterweet chocolate, coarsely chopped
- 1/3 liquid cup heavy cream (room temperature)
BEEF SHOULDER - BRAISED WITH OLIVES, PEARL ONIONS AND RAISINS
By akselden
Preheat oven to 300°F. In a large oven-proof pot with a lid, heat oil over medium-high heat until hot, but not ...
- 2 T. vegetable oil
- 3-1/2 lb. boneless beef shoulder
- 1 T. ground cumin
- 1 T. kosher salt
- 1 T. freshly cracked black pepper
- 2 C. tomato juice
- 1 C. dry red wine
- 1/2 C. coarsely chopped pitted green olives
- 1/3 C. pickled white pearl onions
- 1/3 C. sultana raisins