Akselden's profile page
Recipes
Sea Scallops with Cilantro Pesto
By akselden
To prepare scallops: In a food processor or blender, puree cilantro, Parmesan, pecans, garlic, peppers and lime jui...
- 1 bunch cilantro
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons pecans
- 2 cloves garlic, peeled
- 2 serrano peppers, seeded
- Juice of 1 lime
- 2 ounces white vinegar
- 4 ounces white wine (preferably Chardonnay)
- 3 scallions, sliced
- 1/4 pound butter
- 18 scallops, washed and drained
- 6 lime slices and pimento strips for garnish
PIZZA DOUGH
By akselden
Note: A heavy-duty mixer can be used to mix and knead the dough
- 1 teaspoon instant yeast or dry active yeast
- 1 1/4 cups warm water (105°-115° F)
- 2 1/2 cups unbleached all-purpose flour
- 1 1/2 cups plain cake flour (not self-rising)
- 1 teaspoon kosher salt
SCONES - ENGLISH TEA
By akselden
1. Preheat oven to 400 degrees
- 1 egg, slightly beaten
- Buttermilk
- 2 C. all-purpose flour
- 1/4 C. sugar
- 2 1/2 tsp. baking powder
- 1/2 tsp. salt
- 6 T. butter
- 1/2 C. raisins, currants, dried
- cranberries, or snipped, dried tart red cherries or apricots
- 1/2 C. white baking pieces
SALAD Of MESCLUN GREENS AND TREVISANO
By akselden
Remove wilted outer leaves of radicchio; core, wash, dry and julienne
- FOR BUTTERMILK GODDESS DRESSING:
- 5 ounces mesclun, or spring mix greens,
- washed and dried
- head, about 7 ounces, radicchio
- trevisano
- 3 baby red beets
- 2 each spring onions, asparagus spears
- and shiitake mushrooms
- tablespoon diced chives
- 1/2 tablespoon scallions cut on bias
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon green goddess herb mix,
- preferably Penzeys Spices
- 4-6 ounces bleu cheese, sliced, preferably
- Bayley Hazen Blue cheese
SHORTCAKE - STRAWBERRY
By akselden
Refrigerate four to six hours
- SHORTCAKE:
- 1 2/3 C. flour
- 3 1/2 T. sugar
- 1 T. baking powder
- 1/8 tsp. salt
- 6 T. cold unsalted butter, cut into dime-size pieces
- 2/3 C. heavy cream
- 1 egg
- STRAWBERRY MIX:
- 2 pints strawberries - small
- 2 T. sugar
- 1 container whipped cream
PEPPARKAKOR (GINGER COOKIES)
By akselden
Preheat oven to 375 degrees
- 3 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 tablespoon ginger
- 2 teaspoons cinnamon
- 2 teaspoons cloves
- 1/2 cup dark corn syrup
- 1 cup butter
- 1 cup sugar
- 1 egg
TURKEY AND POTATO POT PIES
By akselden
1. Preheat oven to 400°F
- 350 g red potatoes, cut into 3/4" cubes
- 1-1/2 cups cold or room temperature
- chicken broth
- 1 cup coarsely grated peeled yam(about half a medium yam)
- 1/4 cup finely chopped shallots
- 1 tsp finely chopped fresh rosemary (plus sprigs for garnish, if desired)
- 1 tbsp cornstarch mixed with 3 tbsp cold water
- 1/2 tsp Worcestershire sauce
- 1/4 tsp cumin
- 3 cups cooked chopped turkey or chicken
- Salt and pepper to taste
- 200 g puff pastry, fresh or thawed from frozen
- Flour for dusting
PIZZA WITH CHICKEN AND ROASTED RED PEPPER CREAM SAUCE
By akselden
Reduce cream by half in small saucepan over medium high heat, 10 minutes
- For the Red Pepper Sauce:
- Reduce
- 2 cups heavy cream
- Roast and Puree:
- 1 Red bell pepper
- Blend with
- Reduced cream
- Salt to taste
- For the Pizza
- Extra virgin olive oil
- Kosher or sea salt
- Assemble Pizza with
- Red pepper sauce
- 1 cup white cheddar, grated
- 1 cup frozen corn kernels, thawed
- 2 cups cooked chicken,
- diced
- 4 jalapenos seeded, sliced into rings
- Bake; Brush Crust with:
- Extra Virgin Olive Oil
- Garnish with
- 1/4 cup scallions, minced
POACHED EGGS WITH ASPARAGUS AND HOLLANDAISE SAUCE
By akselden
Assemble a double boiler according to the manufacturer's instructions and heat
- 2 egg yolks
- 1 T. fresh lemon juice
- 2 tsp. water
- Salt and freshly ground white pepper, to taste
- Pinch of cayenne pepper
- 16 T. (2 sticks) unsalted butter, melted
- 2 T. chopped fines herbes (fresh chives, tarragon, parsley and chervil)
- 8 halved baquette slices, each 3" long, cut diagonally, toasted
- 8 poached eggs
- 1 1/2 lb. asparagus, touch ends trimmed, stems peeled, spears steamed
SCONES - LEMON GINGER
By akselden
1. Preheat oven to 400°. Line a baking sheet with parchment paper
- 2 1/2 C. all-purpose flour
- 1/2 C. granulated sugar
- 1 T. baking powder
- 1/2 tsp. salt
- 5 T. cold, unsalted butter, cut into small pieces
- 3 T. lemon zest, freshly grated
- (about 3 lemons)
- 1 1/4 C. coarsely chopped crystallized
- ginger
- 1 large egg
- 1 large egg yolk
- 2 C. heavy cream
- 6 T. heavy cream (for brushing
- scones)
- granulated sugar (for dusting)