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Recipes
Mushrooms Stuffed with Crab
By akselden
Heat oven to 375°F. Rub inside of 9" x 13" baking pan with 1 tsp softened butter
- 1 tsp plus 3 tbsp unsalted butter,
- divided
- 18 large white or cremini mushrooms, caps and stems separated, stems minced
- 2 tbsp minced celery
- 2 tbsp minced red onion
- 1 tbsp minced red bell pepper
- 1/2 lb. crab meat, cartilage removed, meat flaked
- 1 egg, lightly beaten
- 2 slices stale white bread, crusts removed, remainder crumbled
- 2 tbsp mayonnaise
- 1 tsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/22 tsp Worcestershire Sauce
- 1/2 tsp salt
- 1/8 tsp dried thyme
Grilled Polenta with Pine Nuts and Basil
By akselden
Bring 7 cups water to a boil
- 7 cups water
- 1/2 tsp, salt
- 1 2/3 cup polenta (or yellow cornmeal).
- 1/2 cup chopped Fresh basil
- 1/2 cup toasted and chopped pine nuts
- 1/2 cup grated Parmesan cheese
Zucchini and Mint Raita
By akselden
Whisk the yogurt in a bowl until smooth and lightened
- 2 1/4 cups plain yogurt
- 1 large red onion, diced
- 1 small zucchini, grated on the large holes of a grater
- 2 teaspoons dried mint or 1/4 to 1/2 cup fresh mint (preferably spearmint), chopped
- 2 Fresh, hot green chilies, seeded and finely chopped
- 1/2 teaspoon ground toasted cumin
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon salt
Garlic Bread Pingers
By akselden
Place chopped garlic on clean work surface and sprinkle with salt
- 1 large clove garlic, coarsely chopped
- 1/4 tsp salt
- 5 tbsp unsalted butter, softened
- 2 tbsp minced, fresh flat-leaf parsley
- 2 tbsp minced scallions
- 2 tbsp minced pitted kalamata olives
- 2 tbsp minced sun-dried tomatoes in oil, drained
- 12 slices firm white bread, lightly toasted, with crusts removed
BREAD - BANANA
By akselden
1. Preheat oven to 350 degrees
- 1 C. sugar
- 2 T. soft shortening
- 1 egg
- 3/4 C. milk
- 3 C. flour
- 3 1/2 tsp. baking powder
- 1 tsp. salt
- 3/4 C. chopped nuts
- 1 C. mashed bananas
BONE IN PORK LOIN ROAST - BLADE END
By akselden
The choicest roast from the pig comes from the shoulder-end loin
- 1 clove fresh garlic
- 1 large sprig rosemary
- 1 tsp. cayenne red-pepper flakes
- 1 tsp. fennel seed, pounded in a mortar
- 1 bone-in blade-end loin of pork, 8 to 9 lb., trimmed and butterflied
- 2 tsp. salt
- Freshly ground black pepper
- Sauce: (optional)
- Diced carrot
- Diced celery
- Diced onion
- Sprig rosemary
FARROTTO WITH WILD MuSHROOMS
By akselden
Note: Farro is an ancient form of wheat with a particularly nutty taste and texture, rich in starch, fiber and vita...
- 1 quart rich, blond poultry-stock
- 1/2 ounce dry porcini mushrooms
- 3 tablespoons unsalted butter
- 1 small pinch saffron (about 15 threads)
- 2 ounces diced white of leek
- 1 cup farro (see note)
- 1/2 cup dry white wine
- 1 1/2 cups mixed wild mushrooms such as
- boletus, chanterelles or black trumpets
- Salt and freshly ground black pepper
- 4 tablespoons freshly grated Parmigumo- Reggiano
Curried Chicken Pate
By akselden
PROCESS first 3 ingredients in a food processor until smooth, stopping to scrape down sides
- 2 cups chopped cooked chicken breast
- 1/2 Granny Smith apple, peeled and quartered
- 1 large shallot, quartered
- 1/2 cup butter or margarine, softened
- 1/2 teaspoon salt
- 1/2 teaspoon curry powder
- 1 teaspoon lemon juice
- Hot mango chutney
- Garnishes: Italian parsley sprig, chopped pimiento
Bitter Salad with Old Balsamico
By akselden
Prepare the vinaigrette first
- Vinaigrette:
- 1 medium shallot, finely minced
- 1 small clove garlic, finely minced
- 3 tablespoons condiment-grade balsamic
- vinegar
- 1/2 teaspoon fine sea salt
- Freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- Salad:
- 4 ounces duck or chicken giblets (livers and hearts), hearts sliced thin, livers cut into 1/4-inch pieces
- 1 1/2 tablespoons olive oil
- 6 thin slices Italian pancetta, cut into 1/2 inch pieces
- 3 tablespoons toasted walnut meats
- 6 handfuls bitter lettuces (dandelion, endive,
- Wild arugula, young radicchio)
- Aceto balsamico tradizionale "extra
- vecchia"
- Parmigiano- Reggiano
MUFFINS - RIVERTOWN INN APPLE
By akselden
1. Preheat oven to 350 degrees
- TOPPING:
- 1 can (21 oz.) apple pie filling
- 1/2 C. oil
- 1/2 C. sugar
- 2 eggs
- 1 tsp. vanilla
- 2 C. flour
- 1 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. soda
- walnuts or raisins
- 1/2 C. brown sugar
- 3 T. sugar
- 1/4 C. butter
- 3 T. flour
- 1 tsp. cinnamon
- 1/2 C. nuts
- Muffin tin papers