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Recipes
Italian Couscous
By akselden
Bring a large pot of heavily salted water to a boil over high heat
- 3 1/2 cups fregola sarda or other
- couscous
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped cilantro
- Salt and freshly ground black pepper
WILD MUSHROOM NAPOLEON
By akselden
Preheat oven to 375°. Line baking sheet with parchment paper; set aside
- FOR PHYLLO CRISPS:
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon chopped fresh thyme
- 1/2 teaspoon chopped fresh parsley
- 1/2 teaspoon chopped fresh rosemary
- 3 sheets phyllo dough
- 1/4 cup clarified butter
- Mushroom Sauce:
- 1 pound white button mushrooms, cleaned and roughly chopped
- 6 tablespoons cold butter
- 1/2 cup water
- salt
- For Sherry Vinaigrette:
- 2 tablespoons Dijon mustard
- 1/2 tablespoon chopped shallot
- 1/2 teaspoon minced garlic
- 1 1/2 tablespoons dry sherry
- 2/3 cup sherry vinegar
- 1 cup salad oil
- 2/3 cup olive oil
- 1/4 cup walnut oil
- salt and freshly ground pepper
- To Serve:
- 1/2 cup olive oil
- 1 1/2 pounds assorted wild mushrooms (such as shiitake, chanterelle, morel or oyster), cut into bite-size pieces
- 2 tablespoons chopped shallots
- 1 teaspoon chopped garlic
- salt and freshly ground black pepper
- 1/4 cup Sherry Vinaigrette (see above)
- 1 head frisee lettuce, leaves separated
- 6 sprigs fresh parsley
SCONES - VALENTINE CHERRY
By akselden
1. Heat oven to 425°F. Grease large baking sheet
- 4 C. unsifted all-purpose flour
- 1/4 C. granulated sugar
- 1 T. baking powder
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2/3 C. butter
- 1 1/3 C. buttermilk
- 6 T. cherry jam or preserves
- Red sugar crystals (optional)
FENNEL SALAD WITH APPLES, WALNUTS, AND DRIED CHERRIES
By akselden
Mix lemon juice, olive oil, salt and pepper in a large bowl
- 6 tablespoons freshly squeezed
- lemon juice
- 2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 3 fennel bulbs, trimmed, cored, quartered, and sliced thin
- 2 Granny Smith apples, peeled, cored, and julienned
- 1 cup dried cherries
- 1/2 cup cilantro leaves, roughly
- chopped
- 1 cup toasted walnuts
Macadamia Shortbread
By akselden
1.Preheat oven to 350°F (180°C)
- 1 cup (250 ml) butter
- 1/2 cup (125 ml) fine sugar
- 1 tsp (5 ml) pure vanilla extract
- 2 cups (500 ml) all-purpose flour
- 1/2 cup (125 ml) unsalted macadamia nuts
ROASTED BAY-SCENTED CHICKEN WITH DRIED FIGS
By akselden
Combine first 8 ingredients and divide into two resealable plastic bags along with chicken; refrigerate 8 hours or...
- 12 bay leaves
- 2 cups dry Greek white wine such as retsina (Substitute any dry white wine if needed)
- 2 cups dried mission figs
- 4 cloves garlic, smashed
- 1 small onion, halved
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp ground allspice
- 2 chickens, each cut into 8 pieces
MUFFINS - ALMOND DATE
By akselden
1. Preheat oven to 350 degrees
- Topping:
- 1 C. sliced almonds
- 3-4 extra ripe medium bananas peeled
- 1 C. cooked mashed pumpkin
- 3 eggs
- 1 1/2 C. sugar
- 1 C. vegetable oil
- 5 C. all purpose flour
- 1 T. baking soda
- 2 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 2 C. chopped dates
- 1 C. sliced almonds
- 1/2 C. butter, melted
- 1/4 C. brown sugar, packed
CARAMEL CAKE - LAYERED WITH CARAMEL ICING
By akselden
For Cake: 1. Preheat oven to 350°
- FOR CAKE:
- 1 C. unsalted butter at room temperature
- 2 C. granulated sugar
- 4 large eggs at room temperature
- 1 tsp. vanilla extract
- 3 C. unsifted cake flour
- 1/8 tsp. salt
- 3 tsp. baking powder
- 1 1/2 C. whole buttermilk at room
- temperature
- cooking spray
- flour to prepare cake pans
- FOR CARAMEL ICING:
- 1 C. unsalted butter at room
- temperature
- 1 lb. dark brown sugar
- 1/2 C. whole milk
- 3 1/2 C. unsifted lOX powdered sugar
COFFEENUT DROP COOKIES
By akselden
Method In a large mixing bowl, cream butter and both sugars until light and fluffy
- 1/2 cup softened bu«er
- 1/2 cup sugar
- 1/4 cup packed dark brown sugar 1egg
- 1-1/4 tsp vanilla
- 1-1/2 cups flour
- 1/4 tsp salt
- 1/4 tsp baking soda
- 6 tbsp coffee syrup,divided
- 3/4 cup coarsely chopped pecans
- 1-1/2 cups sifted confectioner's sugar
- 2 tbsp milk
- Coffee Syrup
- 1 cup sugar
- 1 cup extra strength brewed 100%
- Colombian coffee (1-1/2 cups ground
- coffee to 16 ounces cold water)
BONELESS PORK TENDERLOIN - WITH APPLES, DATES, AND BABY POTATOES
By akselden
Sprinkle tenderloins with salt and pepper
- 2 1-pound pork tenderloins
- 10 apple wood-smoked bacon slices
- 1 T. olive oil
- 2 small onions; peeled, quartered
- 2 Golden Delicious apples peeled cored, quartered
- 12 baby Dutch potatoes or baby white
- 12 baby Dutch potatoes or baby white
- skinned potatoes (about 12 oz.),
- skinned potatoes (about 12 oz.),
- unpeeled
- 12 Medjool dates, pitted
- 4 garlic cloves,minced
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 3/4 C. apple juice
- 1/4 C. water
- 1/4 C. water