Menu Enter a recipe name, ingredient, keyword...

Akselden's profile page

Recipes

Heirloom Tomato Salad with Burrata, Opal Basil and French Feta Salsa Verde

Heirloom Tomato Salad with Burrata, Opal Basil and French Feta Salsa Verde

By

Using mortar and pestle, pound oregano and 1/4 teaspoon fleur de sel into a paste

  • 1 tablespoon fresh oregano leaves
  • 3/4 teaspoon f1eur de sel
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons extra-virgin olive oil
  • 3 pounds heirloom tomatoes in assorted sizes, shapes and colors
  • salt and freshly ground block pepper
  • 2 tablespoons sliced opal basil
  • 2 tablespoons sliced green basil
  • 1 pound burrata cheese, cut into 12 equal slices
  • 1/2 pint cherry tomatoes, stemmed and halved
  • 1/2 cup thinly sliced shallots
  • French Feta Salsa Verde (recipe follows)
  • FOR FRENCH FETA SALSA VERDE
  • 1 teaspoon fresh marjoram or oregano
  • leaves
  • 1/4 cup coarsely chopped mint
  • 1 cup coarsely chopped flat-leaf parsley
  • 3/4 cup extra-virgin olive oil
  • 1 small clove garlic
  • 1 salt-pocked anchovy, rinsed and deboned
  • 1 tablespoon salt-pocked capers, rinsed
  • and drained
  • freshly ground block pepper
  • 1/2 lemon
  • 1/4 pound French feta, crumbled
0/5 (0 Votes)

Roscoe Village Ginger Cookies

Roscoe Village Ginger Cookies

By

1. In a bowl, combine flour, baking soda, cinnamon, ginger, cloves and salt

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3/4 cup shortening
  • 1/4 cup molasses
  • 1 egg
  • Sugar
4/5 (1 Votes)

Sushi-Ginger Chicken

Sushi-Ginger Chicken

By

1. With a sharp knife, slash the chicken drumsticks twice in the meatiest part

  • Marinade:
  • 6 chicken legs (thigh and drumstick), about 3 lb./1.3 kg (use free-range chicken if desired)
  • 1 cup (250 mL) finely chopped Japanese
  • pickled ginger (about 7 oz./200 g)
  • 2 green onions, finely chopped
  • 1/2 cup (125 mL) rice vinegar
  • 1/4 cup (50 mL) vegetable oil
  • 1-1/2 tbsp (25 mL) soy sauce
  • Additional vegetable oil for frying
  • Relish:
  • 2/3 cup (150 mL) finely chopped Japanese pickled ginger (about 4-1/2 oz./130 g)
  • 1/4 cup (50 mL) rice vinegar
  • 2 tbsp (30 mL) vegetable oil
  • 1 green onion, finely chopped
  • 1/4 tsp (1 mL) sea salt
0/5 (0 Votes)

Coq Au Vin

Coq Au Vin

By

Over low heat, slowly fry bacon in cooker

  • 2 slices bacon, diced
  • 6 chicken breasts, skinned and halved
  • 3 medium leeks, white part only, thoroughly rinsed and thinly sliced (about 2 c.)
  • 1-2 . cloves garlic, finely minced
  • 2 stalks celery, cut into 1/4" slices
  • 1 1/2 c. dry red wine
  • 1 c. chicken stock or bouillon
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 1/3 c. loosely packed dried mushrooms (1/2 oz)
  • 1 lb. (about 12) small white onions, peeled
  • 1/4 c. finely minced fresh parsley
  • 1 1/2 T. arrowroot
  • Salt and freshly ground pepper to taste
0/5 (0 Votes)

MARGHERITA PIZZA

MARGHERITA PIZZA

By

Preheat oven and stone to 550° F

  • SHAPE:
  • 1 portion of Basic Pizza Dough,
  • ASSEMBLE PIZZA WITH:
  • 3/4 cup Roma tomatoes, coarsely chopped or sliced 1/4 thick
  • 3-4 oz. mozzarella, thinly sliced
  • Sea or kosher salt to taste
  • Extra-virgin olive oil
  • BAKE; BRUSH WITH:
  • Extra-virgin olive oil
  • FINISH WITH:
  • 8 fresh basil leaves, whole or chiffonade (thin strips)
0/5 (0 Votes)

DOUGHNUTS - GRANDMA'S CINNAMON

DOUGHNUTS - GRANDMA'S CINNAMON

By

For smaller portions, make holes instead of doughnuts

  • 1/3 C. whole milk
  • 1/4 C. sour cream
  • 2 eggs
  • 1 1/2 C. sugar, divided
  • 1 tsp. vanilla
  • 3 C. all purpose flour
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3 T. melted butter
  • Vegetable oil for deep frying
  • 1/2 tsp. cinnamon (for coating)
0/5 (0 Votes)

MUSHROOMS IN SOUR CREAM

MUSHROOMS IN SOUR CREAM

By

Melt butter in a large skillet over medium-high heat; add mushrooms and garlic, and saute 5 minutes

  • 1/4 cup butter or margarine
  • 1 pound assorted fresh mushrooms, coarsely chopped
  • 2 garlic cloves, minced
  • 1/2 cup dry white wine*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon all-purpose flour
  • 1 (8-ounce) container sour cream
  • 1/4 cup fresh parsley
0/5 (0 Votes)

Cashew Shortbread with Chocolate Truffle Spread

Cashew Shortbread with Chocolate Truffle Spread

By

In medium bowl, combine first 4 ingredients

  • 1 cup salted cashews, finely chopped
  • 1 cup flour
  • 1 cup powdered sugar
  • 1/4 cup cornstarch
  • 3/4 cup unsalted butter, chilled
  • 1/2 teaspoon vanilla
  • 1 to 2 teaspoons w.i1ite sugar crystals
  • Chocolate Truffle Spread (recipe below)
0/5 (0 Votes)

Minestrone Soup

Minestrone Soup

By

Saute bacon in skillet; add tomato paste, garlic and pepper

  • 1/2 pound bacon, diced
  • 2 cans (6 1/2 ounces each) tomato paste
  • 4 cloves garlic
  • Pepper
  • 2 onions, diced
  • 2 leeks, diced
  • 2 carrots, diced
  • 4 potatoes. diced
  • 1/2 cup celery, thickly sliced
  • 3 quarts beef soup stock
  • 3 teaspoons basil
  • 4 sprigs parsley, chopped
  • 20 ounces frozen peas
  • 1 to 2 cups cooked noodles, (optional)
  • Fresh grated Parmesan cheese
0/5 (0 Votes)

BURGER - THE SCHLOW

BURGER - THE SCHLOW

By

1. Trim gristle from all the meat, cut into 1" cubes and chill well

  • Lemon and Horseradish Mayo:
  • 1 lb. beef chuck
  • 10 oz. brisket
  • 10 oz. hangar steak
  • 4 T. extra virgin olive oil
  • 4 tsp. Kosher salt
  • 4 thick slices of good-quality cheddar cheese
  • 4 hamburger buns
  • 1/2 C. mayonnaise
  • 4 tsp. prepared white horseradish
  • Juice of 1 lemon
  • Crispy onions:
  • 2 large white onions, sliced thinly
  • 2 1/2 C. canola oil
0/5 (0 Votes)