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Recipes
RED WINE STOCK
By akselden
Saute onion in oil and butter until lightly brown
- SAUTE IN 2 T. VEGETABLE OIL AND 1 T. UNSALTED BUTTER:
- 1 1/2 cups yellow onion, chopped (about 1 large)
- ADD:
- 1 T. tomato paste
- 2 cloves garlic, roughly chopped
- DEGLAZE WITH:
- 1 cup dry red wine
- ADD AND REDUCE; STRAIN:
- 1 can (14 oz.) low-sodium beef broth
- Sprig of fresh thyme
Wild Mushroom Sauce
By akselden
Saute shallots in butter for 1-2 minutes or until translucent
- 2 oz. Butter
- 2 Tbs. Shallots,minced
- 8-10 oz. Mushrooms, sliced (assorted)
- 1 cup Red Wine
- 1.5 oz. Demi-Glace Gold
- 1/4 cup Heavy Cream
- 1/2 cup Hot water
- Salt
- Fresh Ground Pepper
BONELESS PORK LOIN ROAST - BRAISED IN TOMATO SAUCE
By akselden
1. Peel garlic cloves and sliver into thirds
- 6 garlic cloves
- 4 lb. boneless center-cut pork loin
- 16 black peppercorns
- 2 tsp. kosher salt
- 1 large onion, finely diced
- 1/4 C. olive oil
- 1 C. dry white wine
- 12 About 12 ripe plum tomatoes, cored and coarsely chopped (with skin still on)
- 1 T. fresh oregano, finely chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 1 1/2 C. vegetable stock
- 5-6 sprigs fresh parsley
Hot Snow
By akselden
1. In the top of a double boiler melt the chocolate with the boiling water
- 2 oz. (50 g) white chocolate
- 1/2 cup (125 ml) boiling water
- 3-1/2 cups (875 ml) full milk
- 1 tsp (5 ml) vanilla
- 1/3 cup (75 ml) sugar
- Whipped cream and cinnamon sticks
- for garnish
Gingerbread Men
By akselden
1. Combine first 4 ingredients in 4 quart Dutch oven; bring to a boil, stirring constantly, until sugar dissolves
- 1 3/4 cups sugar
- 3/4 cup honey
- 1/4 cup butter or margarine
- 1 tbsp grated lemon rind
- 1/3 cup lemon juice
- 6 cups all-purpose flour
- 1/4 cup baking powder
- 1/8 tsp salt
- 1 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 large egg, lightly beaten
- 1 egg yolk, lightly beaten
RIGATONI - FRESH WITH SAUSAGE RAGU
By akselden
1. In bowl of electric mixer fitted with flat beater, beat together both flours, 1 tsp
- 1 1/2 C. all purpose flour
- 2 C. cake flour
- 1 tsp. salt plus more for cooking
- 1 T. olive oil
- 4 eggs
- 2 T. water
- 1 jar Sausage Ragu (Williams Sonoma)
- Shaved Parmigiano-Reggiano cheese for garnish
STRAWBERRY CAKE - COUNTRY
By akselden
1. Preheat oven to 350°F
- FOR TWO CAKES:
- 3/4 C. unsalted butter (1 1/2 sticks) at room temperature
- 2 C. sugar
- 4 extra-large eggs at room temperature
- 3/4 C. sour cream at room temperature
- 1/2 tsp. grated lemon zest
- 1/2 tsp. grated orange zest
- 1/2 tsp. pure vanilla extract
- 2 C. all-purpose flour
- 1/4 C. cornstarch
- l/2 tsp. kosher salt
- 1 tsp. baking soda
- FILLING FOR EACH CAKE - DOUBLE FOR TWO CAKES:
- 1 C. heavy whipping cream (1/2 pint),
- chilled
- 3 T. sugar
- 1/2 tsp. pure vanilla extract
- 1 pint fresh strawberries, hulled and sliced
Chicken & Potato Salad with Zesty Dressing
By akselden
Cook chicken, covered, on High 22 to 24 minutes
- 1- 3 1/2 pound broiler-fryer
- 1 1/2 pounds small red potatoes, cut into 1/2 inch thick slices
- 1 yellow pepper, sliced
- 1/2 cup pitted ripe olives, halved
- 1/3 cup mayonnaise
- 1/4 cup milk
- 1/4 cup sour cream
- 2 tablespoons lemon juice
- 3/4 teaspoon salt
ROUND STEAK - CREOLE BEEF GRILLADES
By akselden
Cut 1 1/2 pounds eye of round steak until 8 slices, and season both sides with salt and pepper
- 1 1/2 lbs. eye of round steak into 8 slices
- salt and pepper
- 1 tablespoon olive oil
- 1 onion
- 1 bell pepper
- 2 C. water
- 14 oz. can tomato sauce
- 4 dried bay leaves
- 2 tsp. each dried basil and oregano
- 1/4 tsp. salt
- 1/4 c. chopped parsley
BARBEQUE SAUCE - HICKORY HOUSE MILD
By akselden
Put ketchup, sugar, garlic, 3/4 cup water, Worcestershire, vinegar, barbecue spice, and pepper into a small heavy-b...
- 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