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Recipes
RABBIT - BRAISED IN ROSE WINE AND BALSAMIC VINEGAR
By akselden
Dredge rabbit in flour, patting to remove any excess
- 2 1/2 - to 3-lb. rabbit, dressed and cut into 8 pieces, patted dry
- Flour for dredging
- 4 T. vegetable oil
- Salt and freshly ground black pepper to taste
- 1 C. mirepoix (finely chopped onion, carrot, and celery)
- 1 large clove garlic, minced
- 1 1/2 C. rose or white zinfandel
- 1/4 C. balsamic vinegar
- 1 oz. Fond de Poulet Gold
- 1 large bay leaf
- 1 C. finely chopped flat-leaf parsley
- l tsp. dried thyme leaves
- 1 T. unsalted butter
- 12 oz. pearl onions, peeled or frozen pearl onions, defrosted
- 1/2 C. currants
- 8 oz. small white mushrooms, wiped, trimmed and quartered
- 4 oz. creme fraiche or sour cream
Margherita Pizza
By akselden
1. At least 1/2 hour before cooking, preheat oven to 500°F
- 1/2 recipe basic Pizza dough
- 1 cup Basic Pizza Sauce
- 1/2 pound mozzarella cheese, cut into thin slices
- 2 ripe plum tomatoes, cut into 1/4 inch dice
- 8 whole fresh basil leaves, or 1 teaspoon dried basil
- 8 imported black olives, pitted
- Olive oil (about 1 tablespoon)
- Freshly ground black pepper, to taste
LASAGNE - ARTICHOKE, POTATO AND CRAB
By akselden
1. Remove stems from artichokes
- BRAISED ARTICHOKES:
- 6 large globe artichokes
- 1 lemon, halved
- 1/4 C. olive oil
- 3 cloves garlic
- 1/4 C. white wine
- ARTICHOKE AND POTATO RISOTTO:
- 1 1/2 C. heavy cream
- 3 large Idaho potatoes, cut into 1/4-inch cubes
- 1 T. roasted garlic
- 1/3 C. feta cheese, crumbled
- 1 T. finely chopped fresh oregano
- Salt and freshly ground pepper to taste
- CRAB-BRANDY CREAM:
- 2 T. butter
- 1/2 C. minced shallots
- 2 T. brandy
- 2 C. heavy cream
- 3/4 lb. jumbo lump crab meat, picked
- over for shells
- 1/4 C. minced chives
- TOMATO COULIS:
- 2 T. vegetable oil
- 1 medium onion, diced
- 5 C. chopped fresh tomatoes
- 1 leek, trimmed and sliced
- 1 C. water or vegetable stock
- ASSEMBLY
- Butter, for pan
- 1 roasted red pepper, peeled, seeded
- and cut into eighths
Lemony Shrimp Salad
By akselden
1. Bring a large pot Of water to a boil
- 2 pounds large shrimp, peeled and
- deveined
- 4 cups green grapes, halved
- 6 radishes, thinly sliced and cut into
- 1/8 inch dice
- 1 cup "light" mayonnaise
- 1/2 cup sour cream
- 1/4 cup finely chopped fresh dill
- Finely grated zest of 2 lemons
- 2 tablespoons fresh lemon juice
- Salt and freshly ground black pepper to taste
- Radicchio.or watercress for garnish
- Whole sprigs of dill, for garnish
Mexican Shrimp Salad
By akselden
Blend lime juice with oil, salsa, and cilantro
- 1 large lime, juiced
- 2 tbsp. olive oil
- 1 to 2 tbsp. fresh salsa
- 1/2 bunch cilantro, trimmed and chopped ( to equal about 1/4 cup plus 2 sprigs of garnish)
- 1 large cucumber, diced
- large avocado, cut into chunks
- 12 oz. cooked shrimp
- 2 bunches lettuce, rinsed and trimmed
Dazzling Yuletide Chicken
By akselden
1. Rinse chicken; pat with paper towels
- 4 4 or 5 ounce skinless, boneless chicken breast halves
- Freshly ground pepper
- 1 5-ounce container semi soft cheese, with French onions, garlic and herb or garden vegetables
- 8 sheets frozen phyllo dough, thawed
- 1/3 cup butter, melted
- Hot cooked wild rice (optional)
VEGETARIAN - DRY SPICED DAL WITH GINGER, CUMIN AND CHILES
By akselden
1. Soak the beans in water to cover by 2 inches for 1 hour
- Fried Onions:
- 1 C. hulled black gram beans (urad dal) or yellow split mung beans, picked over
- 3 tsp. ghee (clarified butter) or butter
- 1 1/2 T. minced fresh ginger
- 1/2 fresh, hot green chile, minced
- 3/4 tsp. turmeric
- 1 3/4 tsp. salt
- 2 1/4 C. water
- Canola oil, for deep-frying
- 1 medium red onion, thinly sliced
- Tempering Oil:
- 2 tsp. ghee or butter
- 1 tsp. cumin seeds
- 3 whole dried red chilies
- 1 T. fresh lemon juice
- 1/2 C. chopped fresh cilantro
Cajun Pizza
By akselden
Prepare pizza dough. Preheat oven to 400°
- Pizza Dough (recipe above)
- 1 tablespoon olive oil
- 2 links sweet or hot Italian sausage, sliced (1/4 pound)
- 1 cup diced onion
- 1/2 cup diced green pepper
- 1/2 cup coarsely chopped celery
- 2 cloves garlic, minced
- 1 can (8 ounces) tomato sauce
- 1 small bay leaf
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/8 to 1/4 teaspoon cayenne
- 2 tablespoons fresh grated Parmesan cheese
- 1/2 pound shelled and deveined small fresh shrimp (16 to 2G)
- Prepare pizza dough.
PENNE - PASTA WITH MUSHROOMS, FRESH HERBS, AND SAUCE MODINO
By akselden
1. Cook pasta to a dente according to package directions
- 1 lb. penne pasta
- 1 lb. mushrooms, sliced
- 2 T. butter
- 48 oz. can tomato juice
- 1/4 C. balsamic vinegar
- 1.5 oz. Veggie Glace Gold
- 1 T. Italian seasoning
- 1 T. sugar
- 1 tsp. freshly ground pepper
- 10 oz. frozen baby peas
- 2 carrots, julienned
- 1/4 C. freshly grated Parmesan cheese
- 1 C. heavy cream
MUFFINS - SWEDISH TOMTE
By akselden
1. Preheat oven to 400 degrees
- 3 C. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. ground cloves
- 4 beaten eggs
- 2 1/2 C. sugar
- Paper bake cups
- 1 1/4 C. cooking oil
- 1 T. vanilla
- 3 C. finely chopped, peeled cooking
- apples
- 2/3 C. raisins
- 1/2 C. chopped pecans