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Recipes
BOEUF EN DAUBE PROVENCAL
By akselden
Set beef, onion and carrots in large non aluminum bowl
- 1 3/4 lb. boneless round, cut into 1 1/2" cubes and trimmed of fat
- 1 large onion, sliced
- 3 large carrots, peeled and cut into 3-4 chunks
- 2 C. drinking-quality red wine
- 2 cloves garlic, minced
- 1 T. grated orange zest
- 1/2 tsp. dried thyme
- 2 bay leaves
- 2 T. tomato paste
- 1 anchovy fillet, packed in olive oil, drained and mashed (optional)
- 1/3 C. pitted black olives (optional)
- 1/3 C. finely chopped fresh parsley
- 1/2 tsp. salt or to taste
- 1/8 tsp. freshly ground pepper
LAVENDER HONEY AND THYME GLAZED BABY ROOT VEGETABLES
By akselden
1. Cut the tops off all the vegetables, le'lvingaboutV2 inch of the stem
- 1 bunch baby carrots, peeled
- 1 bunch baby Chioggia beets
- 1 bunch baby yellow beets
- 1 bunch baby turnips
- 4 tablespoon butter
- 4 teaspoons lavender honey
- 2 sprigs fresh thyme
- salt and freshly ground black pepper to taste
Cheddar Souffle with Tomato Relish
By akselden
1. Preheat oven to 350°F (180°C)
- Souffle:
- 1/3 cup (75 ml) butter, plus more for greasing dish
- 1 1/3 cup (75 ml) flour
- 1 tsp (5 ml) Dijon mustard
- 1/4 tsp (1 ml) salt
- Pinch ground black pepper
- 1 1/2 cups (375 ml) milk
- 1 1/2 cups (375 ml) crumbled strong cold-pack cheddar cheese (sold in plastic tubs in the dairy case)
- 6 eggs, separated
- Relish:
- 1 14-oz. (398-ml) can plum tomatoes(do not drain juice)
- 1/2 cup (125 ml) diced red pepper
- 1/2 cup (125 ml) diced red onion
- 2 tbsp (30 ml) brown sugar
- 2 tbsp (30 ml) cider vinegar
- 1/2 tsp (2 ml) salt
- 1/4 tsp (1 ml) chili flakes
FRENCH TOAST - CINNAMON
By akselden
In shallow bowl, combine EGG BEATERS milk, cinnamon, and vanilla
- 1 8 oz. carton EGG BEATERS
- 1/3 C. skim milk
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- 2 T. margarine
- 8 3/4 inch thick slices white bread
Painted Cutout Cookies
By akselden
1. In a medium saucepan, melt butter or margarine
- 1 cup butter or margarine
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- l teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- Paintbrush Icing (recipe follows)
BARS - PECAN PIE SQUARES
By akselden
For crust: 1. Heat oven to 350°F
- Crust:
- 3 C. all purpose flour
- 1/4 C. plus 2 T. sugar
- 3/4 C. butter, softened
- 3/4 tsp. salt
- Filling:
- 4 eggs slightly beaten
- 1 1/2 C. sugar
- 1 1/2 C. light or dark corn syrup
- 3 T. butter, melted
- 1 1/2 tsp. vanilla
- 2 1/2 C. chopped pecans
SALSA - VEGETABLE
By akselden
1. Peel and chop tomatoes; chop jalapeno peppers and next 4 ingredients
- 3 1/4 lb. tomatoes
- 12 jalapeno peppers
- 1 green bell pepper
- 1 large onion
- 2 stalks celery
- 4 cloves garlic
- 3 1/2 tsp. salt, divided
- 2 T. chopped fresh cilantro
- 2 (6-oz.) cans tomato paste
- 1/4 C. lime juice
- 2 T. olive oil
Duck Apple & Manchego Cheese Salad
By akselden
Skin duck, and cut skin into lh-inch squares, combine with 2 T water in a saucepan, bring to a boil, then simmer un...
- 1 whole moulard duck breast, cut into 2 cutlets
- 1.5 oz. Glace de Canard Gold" + 1 1/4 c. hot water
- 2 T green peppercorn mustard
- 1 clove gar1ic
- 2 T apple cider vinegar
- 1/2 c. almond oil
- 4 oz. mixed field greens
- 1/3 c. slivered almonds, lightly toasted
- 3 oz. Manchego or Gruyere cheese, cut into matchsticks
- 1 tart green apple, cored and thinly sliced
- 1/4 c. chopped flat-leaf parsley
- Salt and freshly ground black pepper to taste
TEA CAKES - VANILLA CUSTARD FILLED ALMOND WITH PLUM COMPOTE AND CREME FRAICHE ICE CREAM
By akselden
FOR ICE CREAM: 1. Prepare an ice bath
- CREME FRAICHE ICE CREAM:
- 1 C. milk
- 3/4 C. sugar
- Pinch medium grind sea or kosher salt
- 6 large egg yolks, set whites aside
- 2 C. creme fraiche
- VANILLA CUSTARD:
- 3/4 C. heavy cream
- 4 1/2 T. sugar
- 1/2 vanilla bean
- 3 large egg yolks, set 2 whites aside
- 1/8 tsp. medium grind kosher or sea salt
- PLUM COMPOTE:
- 4 C. quartered plums (6 or 7)
- 2 C. zinfandel
- 1 vanilla bean, split in half lengthwise
- 2/3 C. firmly packed light brown sugar
- 1 tsp. cornstarch
- TEA CAKES:
- 3 oz. blanched almonds (3/4 C.)
- 1 C. sifted all-purpose flour
- 1 vanilla bean, split lengthwise
- 2 sticks unsalted butter
- 8 large egg whites (from above)
- 1/2 C. firmly packed light brown sugar
- 1 C. confectioner's sugar, plus extra for sprinkling on top
- 1/2 tsp. medium grind kosher or sea salt
Pea, Pear and Arugula Soup
By akselden
Place the peas in a large saucepan
- 2 to 3 pounds of fresh peas, shelled, or 1 pound frozen peas
- 1 pound fresh summer pears, such as Bartlett variety
- 1 medium onion, sliced thin
- 1/2 cup Riesling or Gewurztraminer
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground pepper to taste
- 1 bunch arugula
- 1/2 cup blue cheese
- 3 cups chicken stock
- 2 cups water, as needed
- Salt, to taste
- 1/4 to 1/3 cup heavy whipping cream (optional)
- 1/2 cup croutons (optional)