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Recipes
Layered Sweet Peppers
By akselden
Cut the peppers into 2-inch pieces and set them aside
- 2 red bell peppers, roasted and peeled
- 2 yellow or orange bell peppers, roasted and peeled
- 1 large sweet onion, thinly sliced
- 1/4 cup olive oil
- 1/4 cup chopped basil
- Salt and freshly ground pepper
STUFFED DATES WITH CHORIZO AND SMOKED BACON
By akselden
Over medium heat, Saute the onions in the olive oil until soft, but not browned
- 2 c. yellow onions '/4-inch dice)
- 2 tbsp, blended olive oil
- 1 tsp. fresh thyme (chopped)
- 1/2 tsp. freshly ground pepper
- 3/4 c. young chevre
- 1 c. cured chorizo '/B-inch dice)
- 12 Medjool dates
- 1 c. all-purpose flour
- 3 eggs
- 1 c. milk
- 1 c. breadcrumbs
- 1 oz. frisee
- 2 tbsp. bacon vinaigrette
- 1 tbsp. smoked bacon (cooked and
- crumbled)
POUND CAKE - RASPBERRY COULIS AND MIXED FRESH BERRIES
By akselden
1. Prepare a 1-quart loaf pan (measuring 8 1/2 x 4 1/2 x 2), with about 1/2 T
- CAKE:
- 1 C. butter
- 1 C. granulated sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 1 1/2 C. all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- RASPBERRY COULIS:
- 3 C. fresh raspberries (about 1 lb.) or frozen raspberries, thawed
- 1/2 C. plus 3 T. granulated sugar
- GARNISH:
- 3/4 C. fresh raspberries
- 3/4 C. fresh blueberries
- 3/4 C. fresh blackberries
- 3/4 C. fresh strawberries, hulled and quartered
- 1/4 C. confectioners' sugar, for dusting
- 1/4 C. fresh mint leaves
Warm Mushroom Salad with Soft Herbs
By akselden
Wash and spin dry all greens and place in large bowl with fresh herbs
- 6 ounces (7 cups) spicy salad mix such as treviso, dandelion, frisee, and/or arugula
- 1 cup mixed fresh herbs such as Italian
- parsley, tarragon, chives, and/or chervil (about 1/2 ounce)
- 2 to 4 slices brioche (about 3 1/2 ounces)
- 5 tablespoons extra-virgin olive oil, divided
- 2 pounds assorted mushrooms such as
- shiitake (stemmed), oyster, cremini,
- and/or button (halve any large ones)
- 1 teaspoon salt, divided
- 4 teaspoons finely chopped shallots, divided
- 4 teaspoons chopped fresh thyme, divided
- 2 tablespoons butter, divided
- 2/3 cup Sherry Vinaigrette (see recipe)
- Salt and ground black pepper to taste
- Lemon juice (optional)
- 1/3 cup hazelnuts, toasted and finely chopped
- 2 ounces Pecorino Romano cheese, shaved
CANDY - FRUIT AND HONEY
By akselden
In food processor with metal blade; combine dried fruits; process 2-3 minutes, or until fruit is finely chopped
- 8 oz. dried apricots
- 8 oz. dried apples
- 8 oz. dried peaches
- 6 oz. pkg. dried fruit bits
- 3/4 C. honey
- 1 tsp. orange extract
- 1 1/2 C. quick oats
- 7 oz. pkg. walnut pieces, divided
Scallop Soup
By akselden
In a saucepan, bring the broths, wine and mirin to a boil
- 4 cups chicken broth
- 1 1/3 cup clam broth or fish fumet
- 2/3 cup white wine
- 1/3 cup mirin (Japanese sweet sake)
- 2/3 pound fresh deep-water scallops
- 2 tablespoons scallion, thinly sliced
- Sale and White pepper
SPICY FRUIT SALSA
By akselden
Mix all ingredients in medium bowl
- 1 cup chopped fresh pineapple
- 1 ripe mango, peeled and finely chopped
- 1/4 cup sweetened flaked coconut, toasted
- 2 tbsp fresh lime juice
- 2 tbsp chopped fresh mint
- 1/4 tsp ground red pepper (cayenne)
Cranberry Kumquart Compote
By akselden
Combine all ingredients in a heavy
- 1 pound cranberries
- Rinds of 14 kumquats, pith removed,
- julienne fine
- Juice and zests of 1 lemon and 1 lime
- 7/8 cup sugar
SUMMER VEGETABLE PLATTER
By akselden
1 To make the mayonnaise, mix the egg yolks with the mustard and half of the vinegar in a bowl
- Choose a selection of the following:
- asparagus, French beans, samphire, French breakfast radishes, young broad beans, cauliflower, Jersey Royal potatoes, small-to-medium globe artichokes, quails' or hens' eggs
- For the anchovy-and caper mayonnaise
- 2 egg yolks
- 1/2 teaspoon Dijon mustard
- 1 tablespoon white-wine vinegar
- 150 ml each mild extra-virgin olive oil
- and sunflower oil, mixed
- 1 tablespoon capers, rinsed of salt
- or brine
- 2 tablespoons chopped,fresh parsley
- 30 g tinned anchovies, drained and chopped
- Salt and white pepper
- lemon juice
- For the black-olive vinaigrette
- 50 g black olives. stoned
- 1 tablespoon white-wine vinegar
- Salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
- 1 clove garlic, crushed
- 1 tablespoon finely chopped, flat-leaf parsley
Hot Chocolate
By akselden
1. In a small saucepan, over low heat, warm milk until bubbles appear around the edges
- 1 cup milk
- 1 1-ounce square semisweet chocolate
- 1 teaspoon sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons sweetened whipped cream
- 2 teaspoons shaved milk chocolate