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Recipes
Pear, Blue Cheese, and Chicken Terrine
By akselden
In medium saucepan stir together wine and sugar
- 2 cups Rhine wine
- 1 tablespoon sugar
- 1 large Bose pear (8 ounces), peeled
- 1 tablespoon vanilla
- 8 ounces skinless, boneless chicken thighs, ground*
- 3/4 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 3/4 cup whipping cream
- 8 ounces Bleu d'Auvergne cheese
- or other blue cheese, crumbled
- 8 slices bacon
- Cracked black peppercorns
- Vinaigrette
- 2/3 cup olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons coarse-grain mustard
- Salad
- Watercress and/or Belgian endive
- Walnut pieces (optional)
lOSHI UEKI'S
By akselden
Blend ingredients thoroughly in food processor and keep refrigerated
- 2 cups vegetable oil
- 1 cup rice vinegar
- 1 cup soy sauce
- 1 tbs. fresh ginger, grated
- 1 cup carrot, chopped
- 1 celery stalk, chopped
- 1 small white onion, chopped
- 2 tsp. sake
- Juice squeezed from one large orange
Truffled Giblet Gravy
By akselden
Pour off and reserve any pan juices from the turkey roasting pan
- 3 tablespoons all-purpose flour
- 2 cups chicken or turkey broth
- 3/4 cup heavy cream
- Salt and freshly ground pepper to taste
- Cooked, chopped turkey giblets
- 2 ounces fresh, frozen or canned black truffles, finely chopped
FETTUCCINE - SHRIMP ARTICHOKE WITH PESTO CREAM
By akselden
1. Heat large saute pan and add olive oil, crushed red pepper and shrimp
- 2 T. olive oil
- 1/4 tsp. crushed red pepper
- 1 lb. medium shrimp, shelled and deveined
- 6 scallions, chopped
- 1/2 lb. artichoke hearts, quartered
- 1 tsp. seasoning salt
- 2 cloves minced garlic
- 1 1/2 lb. cooked (al dente) fettuccine (1/2 lb. uncooked)
- 1 T. pesto sauce (your own recipe or from grocery store)
- 1 C. heavy cream
- 1 C. shrimp stock (may substitute fish stock or clam juice)
- 1/4 C. grated Parmesan cheese
- 2 T. chopped parsley
- 2 T. toasted pine nuts
TART - TOMATO PIE
By akselden
1. Prepare pie crust 3-4 hours ahead
- 3/4 C. whole wheat flour
- 3/4 C. all purpose flour
- 1 T. dried thyme
- 3/4 tsp. coarsely ground black pepper
- 4 1/2 T unsalted butter, cold
- 1/4 C. solid vegetable shortening, cold
- 1/4 C. ice water
- 6 ripe plum tomatoes, cut into 1/4 inch rounds
- Coarse salt
- 2 C. grated Gruyere cheese
- 1/2 tsp. grated nutmeg
- 2 T. fresh thyme
- 1 T. chopped fresh Italian parsley
- 1 T. extra virgin olive oil
Lime and Soy Vinaigrette
By akselden
Combine all ingredients
- 1/4 cup olive or vegetable oil
- 1 tablespoon red wine vinegar
- 1 tablespoon rice wine vinegar
- 1 tablespoon light soy sauce
- 1 tablespoon lime juice
- 1/4 teaspoon pepper
BARS - CARAMEL SQUARES
By akselden
1. Preheat oven to 350°F
- 1 pkg. caramels, unwrapped
- 2/3 C. evaporated milk
- 1 pkg. devils food cake mix
- 3/4 C. butter
- 1 C. nuts, chopped
- 1 C. chocolate chips
CANDY - GHIRADELLI PECAN AND CARAMEL CHOCOLATE CLUSTERS
By akselden
1. Preheat oven to 350°F
- 1 C. peacan halves
- 1 C. sugar
- 1 C. dark corn syrup
- 1 C. butter
- 1 C. heavy whipping cream
- 6 oz. Ghiradelli 60% Cocoa Bittersweet Chocolate Baking Bars
Broccoli-Corn Chowder
By akselden
Melt butter in cooker, Saute' leeks and onion
- 1 T. sweet butter or oil
- 2 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 1 1/2 c.)
- 1 medium onion, coarsely chopped
- 2 large potatoes (1 lb), peeled and cut into 1/2" cubes.
- Stalks from 2 heads broccoli (about 3/4 lb) peeled and coarsely chopped
- 1 c. fresh or frozen corn kernels
- 5 c. vegetable stock
- 1/2 tsp salt, or to taste
- 1/4 c. freshly chopped parsley, divided
- 1/2 c. 2% milk
GARLIC CHICKEN PICCATA
By akselden
Heat oven to 400°F, In small bowl combine all ingredients except chicken and broth
- 1/4 cup olive oil
- 6 cloves garlic, minced
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh tarragon
- 2 tbsp fresh lemon juice
- 1 tsp salt
- 1/2 tsp pepper
- 3 1/2 lbs thin-sliced, boneless, skinless chicken breasts or tenders
- 1/2 cup reduced-sodium chicken broth