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Recipes
ROASTED GARLIC DRESSING
By akselden
Pre-heat the oven to Gas Mark 3 (160°C, 325°F)
- 2 large heads of garlic
- bay leaves and sprigs of fresh thyme
- salt and freshly ground black pepper
- 7-8 tablespoons extra virgin olive oil
- 2 tablespoons white wine
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
Roast Chickens With Thyme Paste
By akselden
1. In a bowl, combine.the thyme paste ingredients
- For the thyme paste:
- 1/4 cup thyme leaves .
- 1 medium Bermuda onion, peeled and chopped
- 6 cloves garlic, peeled
- 2 stalks celery, coarsely chopped
- 1/2 teaspoon allspice
- 2 teaspoons cracked green peppercorns
- 1 tablespoon kosher salt
- 1/4 cup olive oil
- For the chickens:
- 2- 4 pound chickens
- Kosher salt and freshly ground black
- pepper to taste
SALAD - ASIAN SLAW
By akselden
1. In small food processor, pulse together garlic cloves, grated ginger, rice vinegar, fish sauce and sugar
- 2 minced garlic cloves
- 1 T. grated ginger
- 5 T. rice vinegar
- 5 tsp. fish sauce
- 5 tsp. sugar
- 1/4 C. canola oil
- 1 T. toasted sesame oil
- 2 T. dressing
- 1/2 lb. crab meat
- 2 T. diced bell peppers
- Red and Green cabbage
- Grated carrots
- Bell Pepper, diced
- Green onion, sliced
- Radishes, sliced
- Cilantro
- Sesame seeds
ULTIMATE GREEK SALAD
By akselden
Sprinkle onion slices with vinegar, oregano and pepper
- 1 medium red onion, sliced in half-moons
- 2 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1/4 tsp pepper
- 3 large plum tomatoes, cut into thin wedges
- 1/2 tsp sugar
- 1/4 tsp salt
- 6 cups torn pieces romaine lettuce
- 1 small fennel, trimmed and sliced thin
- 1/2 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1/2 cup pitted Kalamata olives
- 1/2 cup crumbled feta cheese
Chinese Shrimp Salad
By akselden
1. In a 3- to 4-quart pan, bring about 1 1/2 quarts water to a boil over high heat
- 1 cup (3 1/2 oz.) dried small pasta
- shells
- 1/3 cup seasoned rice vinegar
- 1 tablespoon minced fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon Asian sesame oil
- 2 tablespoons chopped green onion
- 1/4 teaspoon hot chili flakes
- 2 quarts (6 oz.) baby spinach leaves
- 1 cup frozen petite peas, thawed
- 6 ounces tiny shelled cooked
- shrimp
Rice Pilaf
By akselden
Preheat oven to 375°F. In a large, heavy lidded pan, melt butter over medium-low heat
- 1 1/2 T butter
- 1/2 medium onion, minced
- 1 large pinch kosher salt
- 1 1/2 cups long-grain rice
- 1 1/2 cups chicken broth
- 1 Bay Leaf
VEGETARIAN - BUDDHA RICE BOWL
By akselden
1. Put 1 1/2 C. of the cooked rice in a large bowl
- Brown basmati rice:
- 6 C. cooked brown basmati rice
- (recipe below)
- 1 1/2 C. marinated tofu cubes
- (recipe below)
- 1 batch Thai peanut sauce (recipe below)
- 4 C. bean sprouts
- 1 bunch cilantro, chopped
- 1/2 cucumber, sliced
- 1 tomato, sliced
- 1 lemon, cut in wedges
- 3 C. brown basmati or other long- grain rice
- 5 C. filtered water
- 2 or 3 slices fresh ginger or garlic (optional)
- Marinated tofu cubes:
- 3 1/2 C. firm tofu
- 1/2 C. apple cider vinegar
- 3/4 C. tamari (Japanese soy sauce)
- 1/4 C. filtered water
- 1 1/2 T. sunflower oil
CRESPELLE - ASPARAGUS WITH BALSAMELLA SAUCE
By akselden
Recipe should be made in advance except for final reheating and browning
- FILLING:
- 2 large eggs
- 1/2 C. milk
- 2 T. grape seed oil
- 1 C. all-purpose flour
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 1 T. extra-virgin olive oil
- 1 T. unsalted butter
- 1 T. diced onion
- 2 C. asparagus tips
- Salt and freshly ground white pepper
- 2 T. mascarpone
- BALSAMELLA SAUCE:
- 1 qt. milk
- Freshly grated nutmeg
- 6 T. unsalted butter
- 1/3 C. all-purpose flour
- Parmigiano-Reggiano, grated (for garnish)
Shrimp Satay with Thai Basil and Ginger Lime Dipping Sauce
By akselden
Combine coconut milk, 1/4 cup soy sauce, sesame oil, I tbsp lime juice, garlic and turmeric; pour into resealable p...
- 1 can (13.5 oz.) coconut milk
- 3/4 cup soy sauce, divided
- 2 tbsp sesame oil
- 3 tbsp fresh lime juice, divided
- 1 clove garlic, minced
- 1 tsp turmeric
- 1 1/2 lb. large shrimp (approx. 35),
- peeled and deveined
- 2 tbsp minced ginger
- Salt and pepper to taste
- 1/4 cup chopped Thai basil
Italian Salad with Artichoke Dressing
By akselden
1. To make dressing, place all dressing ingredients in bowl of small food processor, Pulse until artichokes are pur...
- Dressing:
- 1 tub (8 oz./250 g) bocconcini cheese,
- drained, thinly sliced
- 1 cup (250 ml) diced mozzarella cheese
- 1 pint (2 cups/500 ml) grape tomatoes, halved
- 1 small zucchini, diced
- 1 green pepper, seeded, quartered and thinly sliced
- 1/2 head iceberg or romaine lettuce,
- chopped or torn into bite-sized pieces
- 1 1 jar (6 oz./170 ml) marinated
- artichoke hearts, drained
- 1 anchovy fillet
- 5 or 6 green olives, pitted
- 1/3 cup (75 ml) olive oil
- 1/3 cup (75 ml) vegetable oil
- 2 tbsp (30 ml) grated Parmesan cheese
- 1 tbsp (15 ml) white wine vinegar
- 1 tbsp (15 ml) chopped fresh oregano
- (or 1 tsp/5 ml dried)
- 2 tsp (10 ml) granulated sugar