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Recipes
DUNGENESS CRAB WITH BEET PUREE AND GREEN HARISSA
By akselden
Combine shallots, lime juice and 1/2 teaspoon salt in small bowl; let sit 5 minutes
- FOR GREEN HARISSA:
- 2 tablespoons finely diced shallots
- 3 tablespoons lime juice
- kosher salt
- 6 tablespoons extra-virgin olive oil
- 2 ripe avocados
- freshly ground black pepper
- Green Harissa (recipe follows)
- 3/4 pound Dungeness crabmeat, cooked and
- shells removed
- 1 tablespoon chopped parsley
- 2 tablespoons chopped cilantro
- Beet Puree (recipe follows)
- bunch watercress, tough stems removed
- 1/2 cup creme fraiche
- large pinch of cracked black pepper
- 1 clove garlic, peeled
- 3 jalapenos, seeds removed and saved
- 1 1/2 teaspoons kosher salt
- 1 1/2 bunches cilantro
- 1/2 cup chopped parsley
- 1 teaspoon cumin seeds, toasted and coarsely ground
- 1 teaspoon caraway seeds, toasted and
- coarsely ground
- 1/2 cup olive oil
- 1 tablespoon lime juice
- FOR BEET PUREE
- 3/4 pound roasted red beets, peeled
- 1 tablespoon chopped cilantro
- 2 tablespoons peeled, diced shallots
- 2 teaspoons red wine vinegar
- kosher salt and freshly ground
- black pepper
Lobster Salad
By akselden
Combine ingredients except garnish in large bowl
- lobster meat, reserved from previous
- bisque recipe, cooked, chilled and
- diced small
- 1/2 rib celery, strings removed, finely
- diced
- 1/2 cup canned unsweetened pumpkin
- 1/4 cup mayonnaise
- 2 tablespoons yuzu (Japanese citrus)
- or lemon juice
- salt and pepper to taste
- baby greens for garnish
Holiday Spice Cookies
By akselden
1. In a bowl with an electric mixer, cream the butter, add the sugars a little at a time and beat the mixture until...
- For the icing:
- 1 cup softened unsalted butter
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 tablespoon cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon clove
- 1/2 teaspoon salt
- 2-3 tablespoons heavy cream, as needed
- 1 pound confectioners' sugar
- 2 large egg whites
- Food coloring, if desired
TART - ALSATIAN
By akselden
Preheat oven to 450 degrees
- 1 T. oil
- 1 chopped onion
- 1 C. heavy cream
- Salt and pepper to taste
- 4 pinches nutmeg
- 3 oz. bacon
- 1 T. butter
- 12 oz. pizza dough
Morrocan Eggplant Spread
By akselden
In a 10-inch skillet; fry in olive or salad oil until soft, mash the eggplant
- 2 Large Eggplants
- 1/2 cup green olives
- 1/4 cup onions, finely chopped
- 3 cloves garlic, finely chopped
- 4 tablespoons lemon juice
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 tablespoon sugar
- 1/4 cup olive oil
- 1 inch thick slices of heirloom tomatoes
- serve with bruschetta or pita bread, toasted
CHICkEN AND CAPER CAESAR SALAD SPEARS
By akselden
In small bowl combine first seven ingredients
- 1/2 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp anchovy paste
- 1 tsp Worcestershire sauce
- 1/2 tsp dry mustard
- 2 lb. cooked, boneless, skinless
- chicken, cut into thin slices
- 60 small romaine lettuce leaves
- Capers and shaved Parmesan
- cheese for garnish
Mayor Mystery Cookies
By akselden
Cream the butter and sugar in a food processor
- 3/4 cup (1 1/2 sticks) unsalted
- butter, at room temperature
- 3/4 cup sugar, plus more for rolling
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon finely (and freshly) ground black pepper
- 1/4 teaspoon ground allspice
- 1/8 teaspoon cayenne pepper
- 3/4 cup cocoa
- 1 large egg
- 1 1/2 teaspoons pure vanilla extract
- Semisweet chocolate morsels
CHICKEN BREASTS STUFFED WITH THREE CHEESES, OVEN-ROASTED TOMATOES AND SERRANO HAM
By akselden
Pound chicken breast between sheets of plastic-wrap to thickness of 1/2"
- Oven Roasted Tomatoes:
- 4 large skinless chicken breasts, about 2
- pounds total
- 4 ounces each goat cheese and cream
- cheese, creamed together thoroughly
- 3 ounces Serrano ham, thinly sliced
- 4-6 slices of Fontina cheese
- 12 oven-roasted tomatoes (recipe follows)
- 3/4 Ounce fresh basil, shredded
- 1/4 cup all-purpose flour
- 3 large eggs, beaten
- 1 cup breadcrumbs
- olive oil for searing
- 12 medium-size tomatoes, rinsed, halved
- lengthwise
- olive oil
- 2 tablespoons peeled, chopped garlic
- 2 tablespoons minced fresh thyme
- salt and pepper
BONELESS PORK LOIN CHOPS - WITH APPLE RAISIN RELISH
By akselden
FOR THE RELISH: 1. In a medium saucepan, combine the apples, sugar, raisins, vinegar, ginger, and cayenne over m...
- 2 tart green apples, such as Granny Smith (3/4 lb.), peeled and cut into 1/2" chunks
- 1/4 C. sugar
- 2 T. raisins or dried currants
- 1 T. cider vinegar or white-wine vinegar
- 1/8 tsp. ground ginger
- Pinch of cayenne pepper
- 4 pork loin chops, each about 1/2" thick (about 1 1/2 lb. total)
- Salt and pepper
- 2 T. vegetable oil
Shaved Vegetable Salad
By akselden
1. Using a vegetabe peeler or mandoline, shave carrots, celery and radishes lengthwise into thin strips
- 2 medium carrots (rainbow Colors if
- Possible), peeled
- 3 small stalks celery, peeled
- 4 radishes
- 2 cups micro greens, or mesclun
- White balsamic Vinaigrette
- 1 small Clove garlic, minced
- 1/2 shallot, minced
- 1/2 tsp. Dijon mustard
- 1/4 tsp, honey
- 3/4 tsp. salt
- 1/4 tsp, pepper
- 3 tbsp. white balsamic vinegar
- 3 tbsp. rice wine vinegar
- 1/2 Cup extra-virgin olive oil