Akselden's profile page
Recipes
Lentils with Spinach
By akselden
1. Trim 1/2 pound spinach, and wash
- 1/2 pound spinach
- 1 quart water
- 1/2 cup lentils (picked over and rinsed)
- 1 finely chopped carrot
- 1/4 finely chopped onion
- 2 minced garlic cloves
- 1 dried bay leaf
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Traditional Iced Tea
By akselden
Bring 1 quart of water to a full boil
- 1 quart freshly drawn cold water
- 15 tea bags or 1/3 cup loose tea
- Additional quart of cold water
BROWNIES - CREAM CHEESE MARBLED CHOCOLATE
By akselden
Refrigerate for 1 hour
- 2 bars (8 oz.) 62% cacao bittersweet chocolate baking bar, broken into pieces
- 1 pkg. (8 oz.) cream cheese, room temperature
- 1 C. granulated sugar, divided
- 4 large eggs, room temperature, divided
- 1 1/2 tsp. vanilla extract, divided
- 3/4 C. all-purpose flour
- 1/2 tsp. salt
- 1/3 C. (2/3 stick) butter, softened
- 1/2 C. milk
Crab Cakes with Lemon Caper Remoulade
By akselden
1. Preheat oven to 350'F. 2
- Lemon caper remoulade:
- Crab cakes
- 1 lb. lump crab meat
- 3 tbsp olive oil
- 1/2 cup finely chopped green onions
- 3 egg yolks
- 2 tbsp dry breadcrumbs
- 2 tbsp finely chopped fresh herbs (made up of equal parts dill, parsley, tarragon and chives)
- 1 tbsp Dijon mustard
- 1 tbsp mayonnaise
- 1 tsp Tabasco sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp salt
- Freshly ground pepper to taste
- 1 cup mayonnaise
- Grated rind and juice of 1 large lemon
- 2 tbsp drained capers, chopped
- 1 tsp chopped fresh parsley
- Salt and pepper
BARS - GHIRARDELLI CREAMY CHOCOLATE PEANUT BUTTER
By akselden
Chill 30 minutes after baking
- Crust:
- 2 C. graham cracker crumbs
- 1/2 C. Ghirardelli Sweet Ground Chocolate and Cocoa
- 1/2 C. butter, melted
- 2 T. sugar
- Topping:
- 16 oz. cream cheese
- 1 C. sugar
- 1/2 C. creamy peanut butter
- 3 T. flour
- 4 eggs
- 1/2 C. milk
- 1 tsp. vanilla extract
- 1/2 bar (2 oz.) GHIRARDELLI Milk Chocolate Baking Bar, broken into 1" pieces
- 1/2 tsp. vegetable shortening
GUACAMOLE
By akselden
1. In a molcajete, combine tomato, onion, chiles, lime juice and sea salt
- 1 tomato, finely chopped
- 2 T. white onion, minced
- 2 serrano chiles, finely chopped
- 1 T. lime juice
- 1/2 tsp. sea salt
- 2 large avocados
- 2 T. minced cilantro
Caprese Salad
By akselden
- 3 vine ripened Roma Tomatoes, sliced
- 1/2 pound Kowalski Fresh Mozzarella Sliced (deli)
- 2 tbsp. slivered fresh basil leaves
- 1/4 cup Olio Verde Extra Virgin Olive Oil
- 1 tbsp. Maincardi 21 Aceto Balsamico Di Modena
- Kosher salt
- cracked black pepper
Pear, Chestnut and Sage Dressing
By akselden
Note: Wheatleigh chef Peter Platt does not roast turkeys with stuffing in them
- 1 large onion ,finely diced
- 1 large carrot, finely diced
- 3 stalks celery, finely diced
- 1 pound butter, melted
- 2 Bosc pears, peeled and diced
- 1 cup chestnuts, peeled and chopped
- 8 ounces breakfast sausage, cooked, drained and chopped
- 1/2 cup or more parsley, chopped, to taste
- 1/2 cup fresh sage leaves, chopped
- 8 cups rustic country bread, l/2-inch dice
- 2 to 3 cups turkey or chicken stock
- Salt and black pepper
Lemony Wine Tea
By akselden
In teapot, pour boiling water over tea bags
- 1 1/2 cups boiling water
- 8 tea bags
- 1/2 cup sugar
- 1 bottle (750 milliliters) Rhine wine
- 1 can (6 ounces) frozen lemonade concentrate
BARS - OLD-FASHIONED LEMON
By akselden
1. Grate the zest from 2 lemons onto a sheet of wax paper and set aside
- 2 or 3 lemons
- 5 large egg yolks
- 1 C. sugar, well sifted
- 1/2 lb.(2 sticks) unsalted butter, at room temperature
- 1/4 tsp. salt
- 1 C. all-purpose flour, well sifted
- 1/4 C. semolina flour or rice flour (not the processed variety from Southeast Asia)
- Confectioners' sugar (optional