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Recipes
Apricot Sweet and Sour Sauce:
By akselden
Combine all ingredients using a blender, mixer or the steel knife of a food processor
- 2 - 4 oz jars apricot baby food
- 1/3 cup ketchup
- 113 cup cider vinegar
- 2 Tbsp soy sauce
- 1/2 cup brown sugar
- 1 clove garlic, minced
- 2 tsp ground ginger
BREAD - PARMESAN SPOON
By akselden
1. Preheat oven to 375°F
- 1 T. unsalted butter
- 1/2 C. finely chopped yellow onion
- 1/4 C. minced red bell pepper
- 1 clove garlic, crushed
- 1 C. milk
- 1 3/4 C. water
- 3/4 C. yellow cornmeal
- 2/3 C. grated Parmigiano-Reggiano
- 3/4 tsp. salt plus pinch of salt
- 1/8 tsp. cayenne pepper
- 3 eggs, separated
Warm Berry Compote
By akselden
Melt butter in medium saute pan
- 2 tsp unsalted butter
- 1/2 cup sugar
- 2 tbsp fresh orange juice strained
- 1/2 pint blue berries
- 1/2 pint raspberries
- 1/2 pint blackberries
- 1 pint strawberries
Rustic Tarts of Balsamic Glazed Peaches
By akselden
Prepare dough by combining flour, salt and sugar in food processor
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 ounces or 1/4 cup cold butter cut into
- pieces
- 2 ounces or 1/4 cup cold lard, cut into
- pieces
- 3 tablespoons ice water
- 1/2 teaspoon balsamic vinegar
- 12 medium fresh peaches or 2pounds
- Frozen peach slices
- 2 tablespoons balsamic vinegar
- 1 tablespoon sugar
- 2 tablespoons minced crystallized ginger
- 1/4 cup creme fraiche
- 1/4 cup heavy cream
- 1/2 teaspoon minced lemon zest
FLANK STEAK - TERIYAKI
By akselden
Cut steak into 3/4" thick strips across the grain
- 1 flank steak, approximately 1 - 1 1/2 lbs
- 1 clove garlic, minced
- 1 piece fresh ginger, approximately 2" long
- 1/2 C. brown sugar, packed
- 1/2 C. soy sauce (use low sodium, if desired
RIBS - BARBECUED
By akselden
Requires preparation of barbecue sauce and then marinating ribs for 4 hours or up to 1 day
- BARBECUE SPICE:
- 2 medium to medium small slabs (about 5 lb. total) spareribs or 3 large slabs (about 5lb. total) baby back ribs
- 1/3 C. barbecue spice (below)
- 1 1/2 C. barbecue sauce (below)
- 2 large cloves garlic, peeled and finely chopped
- 1/4 C. ground chile, such as ancho, New
- Mexico, or guajillo, or paprika
- 4 tsp. salt
- 2 tsp. freshly ground black pepper
- 2 tsp. sugar
- 2 tsp. dried oregano,preferably Mexican
- 1 tsp. dried thyme
- BARBEQUE SAUCE:
- 2 C. ketchup
- 2/3 C. dark brown sugar
- 4 cloves garlic peeled and finely chopped
- 1/4 C. to Worcestershire sauce
- 2-3 T. white or cider vinegar
- 1/2 tsp. barbecue spice (see recipe, above)
- 1/2 tsp. freshly ground black pepper
- Salt
Hickory House Baked Beans
By akselden
Preheat stove to 375° F
- l/2 large red or green bell pepper 1/4" pieces
- 2 drained 15-oz. cans or 3-31 /2 cups drained cooked pinto or navy beans
- 1 cup barbecue sauce
- 2 tbsp. dark brown sugar
- l/2 cup water to dish and mix well.
- 1 tbsp. Worcestershire sauce
TRUFFLES - CHOCOLATE
By akselden
1. Process 12 oz. of bittersweet chocolate in a food processor until very fine
- 12 oz. bittersweet chocolate
- 1 1/4 C. heavy cream
- Powdered sugar
- 2 lbs. of bittersweet chocolate into pieces
RISOTTO - SHRIMP AND CRABMEAT
By akselden
1. Fill a medium pot with 6 C
- 6 T. olive oil
- 1/2 C. minced onion
- 1/2 C. minced shallots
- 1 1/2 C. Arborio rice
- 1/2 C. dry white wine
- 1 1/2 , C. peeled plum tomatoes, pureed
- 2 cloves garlic, crushed
- 1/2 lb. rock shrimp, shelled, deveined and cut into thirds
- 1/2 lb. lump crab meat, shells removed
- 2 T. cognac
- Salt and freshly ground pepper, to taste
- 2 T. minced flat-leaf parsley
Goat Cheese with Sun-dried Tomato and Cilantro Pesto
By akselden
1. In a medium-sized bowl, blend goat cheese with the sun-dried tomatoes and oil
- For the pesto:
- 8 oz. (250 g) goat cheese, softened
- 10 sun-dried tomatoes, packed in oil, finelychopped
- 1 tbsp (15 mL) oil from the jar of sun-dried tomatoes
- 4 bunches of cilantro, washed
- 6 garlic cloves
- 1/2 cup (125 mL) pine nuts
- 1/2 cup (125 mL) extra virgin olive oil
- 1/2 cup (125 mL) freshly grated Parmigiano Reggiano