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Recipes
MOUSSE - CHOCOLATE ANGEL CUPS
By akselden
1. Melt all chocolate in a metal bowl set over a pot of simmering water
- 5 oz. semisweet chocolate
- 5 oz. bittersweet chocolate
- 4 large egg whites, keep yolks
- 3/4 C. whipping cream
- 2 T. granulated sugar
- 4 large egg yolks
- 2 T. rum or brandy (optional)
- Approximately 1/4 angel food cake, cut into 1/2" cubes (about 1-1/2 C.)
- Approximately 30 raspberries
Moroccan Lentil Salad with Peppers
By akselden
Make a Vinaigrette ahead of time so that it can chill
- 1 cup Yogurt Vinaigrette (recipe follows)
- 1 cup brown or red lentils
- 3 cup chicken stock
- 1 large green pepper
- 2 medium tomatoes, peeled, seeded and diced
- 1/2 large cucumber, peeled, seeded and diced
- 1 1/2 tsp. jalapeno peppers, seeded and minced*
- 2 tbsp. chopped parsley
- 1 tbsp. chopped cilantro
- Lettuce cups, if desired
Five Spice Chicken with Shiitake Mushrooms
By akselden
Preheat the oven to 425°F
- 2 teaspoons fennel seeds
- 1 cinnamon stick, broken into pieces
- 3 whole star anise
- 1/4 teaspoon whole cloves
- 2 teaspoons peeled and grated fresh ginger
- 2 teaspoons minced garlic
- 1/4 cup brown sugar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/4 teaspoon cayenne
- 8 skinless chicken thighs on the bone, excess fat trimmed
- 2 teaspoons vegetable oil
- 3/4 pound shiitake mushroom caps, left whole if small or cut in pieces if large
- 2 medium red bell peppers, cut in half, stems and seeds removed cut into 1/2-inch wide strips
- 1/2 cup chicken stock, homemade or low sodium canned
- 2 tablespoons cornstarch mixed with 3 tablespoons cold water
- 1 bunch green onions, root ends and tough greens trimmed, cut into 2 inch lengths
- Steamed white rice, if desired
Swiss-Crab Canapes
By akselden
Combine crab meat, Preferred Light Shredded Swiss Cheese, red pepper, mayonaise, bread crumbs and chives; mix well
- 1 cup (4 0z.) fresh crab meat or 1 can (6oz.) crab meat, rinsed and drained
- 1/2 cup (2 oz.) Sargento Preferred Light Shredded Swiss Cheese
- 1/4 cup finely chopped red bell pepper
- 2 tbsp. light mayonnaise (may use 1 tbsp. nonfat yogurt)
- 2 tbsp. fresh bread crumbs
- 1 tbsp. finely chopped chives or green onion tops
- 32 plain melba round crackers or 16 slices
- (1/4 inch) toasted french bread
Wild Rice and Vegetable Salad
By akselden
1. In a medium saucepan, combine rice, 4 1/2cups water and r teaspoon salt, Bring to boil, reduce heat and simmer ...
- 1 1/2 cups wild rice, rinsed
- Salt
- 3 cups corn kernels (from about 3 ears
- corn)
- 1 bunch of scallions, thinly sliced
- (about 1 Cup)
- 1 cup diced celery
- 1 small red bell pepper, diced small
- (about 3/4 Cup)
- 2 cups blueberries
- 1/4 cup extra-virgin olive oil
- 2 to 3 tbsp, lemon juice
- Pepper
Peasant Bread Salad
By akselden
In a large bowl, combine salad ingredients
- 1/2 loaf crusty Italian bread, cut into 1 1/2" cubes
- 3 Tbs, capers, drained
- 1 red onion, thinly sliced
- 1 . green pepper, cut in thin rings
- 1 yellow pepper, cut in thin rings
- 1 red pepper, cut in thin rings
- 4 ripe plum tomatoes, sliced or cut in
- wedges
- 1/2 cup pitted black olives, sliced in rings or wedges
- Vinaigrette (recipe Below)
- Vinaigrette
- 3/4 cup good-quality olive oil
- 1/2 cup red wine vinegar
- 1 tsp. salt
- 1/2 tsp, black pepper
- 1/4 tsp. crushed red pepper flakes,
- optional
PORK CHOPS - BONELESS CENTER CUT WITH SUN-DRIED CHERRY AND PORT WINE SAUCE
By akselden
1. Melt butter in a large skillet over medium-high heat
- 2 T. unsalted butter
- 2 T. minced shallots
- 1 tsp. cracked black peppercorns
- 1 bay leaf
- 1 sprig fresh thyme + small sprigs to garnish
- 3/4 C. port wine
- 1/4 C. full-bodied red wine
- 1.5 oz. Jus de Poulet Lie Gold" + 1/2 C. hot water
- 1/2 C. sun-dried cherries
- 1/4 C. heavy cream
- 4 boneless center cut pork chops, about 3/4-inch thick
- Salt and freshly ground black pepper to taste
- 1 T. olive oil
VEGETARIAN - MUSHROOM BIRYANI WITH SOUTH INDIAN SPICES
By akselden
1. To make the rice: In a large saucepan, bring the water to a boil with the cloves, cardamom, peppercorns, cinnamo...
- RICE:
- 10 C. water
- 4 whole cloves
- 4 green cardamom pods
- 6 black peppercorns
- 1 -inch piece of cinnamon stick
- 2 bay leaves
- 2 C. basmati rice
- 1/4 C. canola oil
- 1 tsp. cumin seeds
- 1/4 tsp. black peppercorns
- 3 whole cloves
- 6 green cardamom pods
- 2 T. yellow split peas (channa dal or supermarket variety)
- 1 T. black mustard seeds
- 1/4 tsp. fenugreek seeds
- 6 whole dried red chiles
- 1 tsp. turmeric
- 2 T. hulled black gram beans (urad dal)
- 12 fresh or 16 frozen curry leaves, torn into pieces (optional)
- 1 T. chickpea fiour (optional)
- 1 lb. white mushrooms, trimmed and
- thickly sliced
- 1 1/2 tsp. salt
- 1/4 tsp. curry powder
- 1 C. buttermilk
- 1/8 tsp. freshly ground black pepper
- 3/4 C. chopped fresh cilantro
- 1/2 C. water
STRANGOLAPRETI - SPINACH AND RICOTTA WITH FAVA BEAN, TOMATO AND GUANCIALE SAUCE
By akselden
Freeze dumplings 2 hours
- Spinach and Ricotta Strangolapreti:
- 3 T. extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 clove garlic, peeled and thinly sliced
- 1/4 tsp. crushed red pepper
- 6 C. packed spinach (tough stems trimmed), washed and drained
- 1 tsp. kosher salt, divided
- 3 large egg yolks
- 2 C. fresh ricotta
- 1/2 C. finely grated Parmigiano- Reggiano
- 3/4 C. fine, dry, unseasoned bread crumbs (preferably panko)
- Freshly ground pepper
- 1 C. all-purpose flour, plus more for adjusting dough consistency and dusting on surfaces
- Fava Bean, Tomato and Guanciale Sauce:
- 1 tsp. and 1 to 2 T. extra-virgin olive oil
- 8 slices guanciale, cut into matchsticks
- 1 shallot, thinly sliced
- 1/2 C. small cherry tomatoes, halved
- 3/4 lb. fresh fava beans, shelled, blanched and skinned (or 1 C. frozen fava beans)
- 1 to 2 T. finely grated Parmigiano-Reggiano
Yogurt Vinaigrette
By akselden
Combine lemon, cumin and garlic in small mixer bowl
- 1/4 cup lemon juice
- 1 1/2 tsp ground cumin
- 1 1/2 tsp minced garlic
- 1/4 cup olive oil
- 1/2 cup plan yogurt