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Recipes
Five Spice Roast Squab
By akselden
Rub the squabs inside and out with the five-spice powder
- 2 whole squabs, about 1 1/4 pounds each
- 1 tablespoon Chinese five-spice powder
- 1 tablespoon peanut oil
- 1/4 cup dry red wine
- 2 tablespoons butter (optional)
- Salt and freshly ground pepper
- Layered Sweet Peppers (see recipe following)
- Braised Lettuce (see recipe following)
TORTELLINI - WOODSMEN STYLE
By akselden
1. In medium skillet, cook bacon until crisp
- 4 slices bacon, cut into 1/2 inch pieces
- 1/2 C. chopped onion
- 2 cloves garlic, minced
- 1 1/2 C. quartered mushrooms
- 1/2 C. dry vermouth or dry white wine
- 1 1/2 C. peeled And chopped tomatoes
- 2 T. chopped parsley
- 1 T. chopped chive
- 1 tsp. dry or 1 T. chopped fresh tarragon
- 1/4 C. chicken broth
- 7 oz. tri-color tortellini
CHOCOLATE CAKE - BITTERSWEET
By akselden
1. Cover corn husks in water and soak for 24 hours
- 6 dried corn husks
- 1 1/2 C. sugar, divided
- 4 eggs, separated
- 1 stick unsalted butter, at room temperature
- 2/3 C. cocoa
- 1/2 C. rice flour
- 1 1/2 tsp. baking powder
- 1 dried guajillo chile, stemmed
- and seeded
- 1/2 tsp. rice wine vinegar
- Caramel sauce (store-bought)
- Dulce de leche ice cream (store-bought)
- Chopped toasted hazelnuts for garnish
TORTILLAS - CORN
By akselden
Tortilla mix
- Tortilla mix
- 1 1/3 C. hot water
- 1/2 tsp. lime juice
Arugula, Fresh Corn and Tomato Salad
By akselden
1. In a large bowl, mix the Champagne vinegar with the minced shallots and season the mixture with salt and pepper
- 1/4 cup Champagne vinegar or white
- wine vinegar
- 1/4 cup minced shallots
- Salt and freshly ground pepper
- 6 ears white corn with small kernels, shucked
- 1/2 cup extra-virgin olive oil
- 8 loosely packed cups arugula or
- peppercress (about 3/4 pound)
- 3 pints cherry tomatoes, halved
- 8 fresh organic nasturtiums (see
- Note), gently torn into bite-size
- pieces (optional)
FETTUCCINE - MARVELOUS MUSHROOM
By akselden
1. Cook fettuccini according to package directions
- 8 oz. dried fettuccini or 12 oz. refrigerated fresh mushroom flavored fettuccini
- 1 14 1/2 oz. can reduced sodium or regular chicken broth
- 1/2 oz. dried morel or porcini mushrooms
- 2 T. butter or olive oil
- 3/4 C. sliced leek (white part only) or chopped onion
- 8 oz. fresh exotic mushrooms such as chanterelle, oyster, morel or black trumpet
- 3 cloves garlic, minced
- 1 T. chopped fresh thyme or 1 tsp. dried
- 1 1/2 T. all purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 C. (2 oz.) grated Asiago or Parmesan cheese
STROGANOFF SAUCE
By akselden
Heat butter and oil in a saute pan over medium-high heat
- AND 1 T. VEGETABLE OIL; REMOVE:
- SAUTE IN 2 T. UNSALTED BUTTER
- 8 oz. white mushrooms,
- cleaned and halved
- MAKE A Roux FROM:
- 2 T. unsalted butter
- 2 T. all-purpose flour
- ADD:
- 1 1/2 cups Red Wine Stock, above
- 1 T. Dijon mustard
- Sauteed mushrooms
- Option #1: 1/3 cup sour cream
- Option #2: blue cheese
Port Wine Sauce with Sundried Cherries
By akselden
Saute shallots, peppercorn, thyme, and bay leaf in butter for 1-2 minutes, or until shallots are translucent
- 1 oz. Butter
- 2 tbs. Shallots, minced
- 1 tsp. Black peppercorn cracked
- 1/4 tsp. Thyme
- 1 Bay leaf
- 3/4 cup Port Wine
- 1/4 Red Wine
- 1.5 oz. Jus de Poulet Lie Gold
- 1/2 cup Water, hot
- 1/2 cup Sun-dried Cherries
- 1/4 cup Heavy Cream
Green Tree Inn Hot Cranberry Punch
By akselden
1. In a large saucepan, or Dutch oven, combine water, cranberries, cinnamon, cloves and orange peel
- 4 cups water
- 2 cups cranberries
- 6 inches stick cinnamon
- 2 whole cloves
- Peel from one orange
- 1 quart brewed tea
- 3/4 cup sugar
- 1 6-ounce can frozen orange juice concentrate, or 1/2 of a 6 ounces can frozen orange juice concentrate (1/3 cup) plus 1/2 of a 6-ounce can frozen
- 1/3 Lemonade concentrate
- Orange slices
Curried Shrimp Risotto Balls
By akselden
1. In a large pot or deep skillet, heat oil over medium heat; cook onion for 3 minutes or until softened
- 1 tbsp (15 ml) olive oil
- 1 small onion, finely chopped (1/2 cup/125 ml)
- 1-114 cups (325 ml) risotto rice (such as Arborio)
- 2 tsp (10 ml) curry powder
- 1 tsp (5 ml) garlic salt
- 1/2 tsp (2 ml) celery salt
- 1/2 tsp (2 ml) ground cumin
- 1/2 tsp (2 ml) paprika
- 1/4 tsp (1 ml) ground cloves
- 4 cups (1 L) hot chicken stock
- 6 oz. (150 g or just over 1 cup/250 ml) cooked shrimp, peeled, excess liquid squeezed out, and finely chopped
- 3/4 cup (175 ml) grated Parmesan cheese
- 2 large eggs, beaten