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Recipes
SAUCE - RED CLAM
By akselden
1. Bring water and wine to a boil
- 1 C. water
- 1 C. red wine
- 1 lb. fresh countneck or manilla clams in the shell
- 1 tsp. tarragon
- 1 tsp. marjaram or oregano
- 1 hot pepper, seeded and minced
- 1 fresh tomato, seeded and diced
- 1/2 red onion, finely diced
- 3 T. minced garlic
- 1 T. tomato paste
BARS - LEMON
By akselden
1. Heat oven to 350°F. Line 13x9 baking pan with foil
- 2 C. plus 1 T. all-purpose flour, divided
- 1/2 C. confectioners' sugar, plus extra for garnish
- 3/4 tsp. salt, divided
- 1 C. (2 sticks) unsalted butter, chilled
- 1 can (14 oz.) sweetened condensed milk
- 4 eggs
- 3/4 C. fresh lemon juice
- 1 tsp. baking powder
- 1 T. grated lemon zest
- Raspberries and fresh mint sprigs, for garnish
BURRITOS - BEEF AND POTATO
By akselden
1. Peel potatoes; cut into 1/2 inch dice
- 1 large baking potato
- 2 T. canola oil
- 3/4 lb. ground beef
- 1 onion, chopped
- 1 jalapeno chile, finely chopped
- 1 can (14 oz.) chopped tomatoes with juice
- 1 1/2 tsp. ground cumin
- 2 tsp. paprika
- salt
- 4 flour tortillas (lO-inch)
- 1/4 C. sour cream
- 1/2 head iceberg lettuce, shredded
- 1/4 C. grated Monterey Jack
- 1/4 C. fresh cilantro (optional)
- 1 lime, plus wedges for garnish
Watermelon and Feta Salad with Serrano Chile Vinaigrette
By akselden
1. In a jar with a tight fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot and serrano chile
- 1 C. olive oil
- 2 T. fresh lime juice
- 2 T. champagne vinegar
- 2 tsp. chopped fresh thyme
- 1 small shallot, minced
- 1 serrano chile, stemmed and sliced into small half-rounds
- Salt to taste
- 1 small seedless watermelon
- 1/3 lb. wedge of feta cheese, sliced 1/8" thick (about 12 slices)
- 1 bunch arugula
- Sliced serrano chile for garnish
Peppercorn Rosemary Sauce
By akselden
Combine squabs with oil, lemon juice, garlic, sliced shallots, and ground pepper in a resealable plastic bag and ma...
- 4 semi-boned squabs, rinsed and blotted dry
- 1/4 c. olive oil
- 2 T. lemon juice
- 1 1/2 T. thinly sliced garlic
- 2 shallots, thinly sliced + 2 shallots, minced
- 1 t. freshly ground black pepper + 1 t. cracked black peppercorns
- 2 T. unsalted butter
- 1 large sprig fresh rosemary + 4 small sprigs to garnish
- 3/4 c. dry white wine
- 1.5 oz. Jus de Poulet Lie Gold" + 1/2 c. hot water
- Salt to taste
Braised Lettuce
By akselden
Cut the heads of lettuce in quarters lengthwise, then crosswise into 1 inch slices
- 2 small heads butter lettuce
- 1 tablespoon butter
- 2 tablespoons chicken broth
- Salt and freshly ground pepper
FUDGE - BLACK AND WHITE
By akselden
Stand at room temperature several hours or overnight
- 8 oz. semi-sweet chocolate
- 2 T. unsalted butter
- 1 10-oz. can sweetened condensed milk
- 1/4 C. chopped nuts (optional)
- 8 oz. white chocolate
- 1/2 C. mini marshmallows
BROWNIES - TRIPLE CHOCOLATE
By akselden
1. Preheat oven to 350°F
- 1 C. butter
- 4 oz. unsweetened chocolate
- 2 C. sugar
- 4 eggs
- 1 C. flour
- 1/2 C. white chocolate chips
- 1/2 C. semisweet chocolate chips
TURKEY WHEATBERRY SALAD
By akselden
In a pot, place wheatberries with water to cover
- 1 cup wheatberries
- 2 cups diced cooked turkey meat
- 1/2 cup parsley, chopped
- 1/2 cup scallions, chopped
- 6 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- Salt and freshly ground black
- pepper to taste
Simply Perfect Turkey Gravy
By akselden
Heat the duck fat in a heavy skillet over medium heat
- 1 1/2 T.Graissede Canard Gold
- 4 1/2 c.mixed coarsely diced carrots, celery and onion
- 1 c. dry white wine
- 3 oz. Glace de Volaille Gold + 4 c. hot water
- 2 medium sprigs flat-leaf parsley
- 6 T.all-purpose flour
- Salt and freshly ground black pepper to taste
- 6 T. unsalted butter
- 1 sprig fresh thyme or 112 t. dried thyme leaves