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Recipes
LASAGNE - RAVIOLI
By akselden
Makes two dishes - one to use and one to freeze
- 20 oz. pkg. refrigerated four cheese ravioli
- 10 oz. frozen chopped spinach, thawed
- 15 oz. ricotta cheese
- 2 large eggs, lightly beaten
- 1/3 C. milk
- 24 oz. marinara sauce
- 1/4 C. grated parmesan cheese
Moist Roasted Baby Goat with Artichokes, Fingerling Potatoes, and Shallots
By akselden
Place meat in a large shallow dish
- 1 leg and shoulder of baby goat,
- trimmed of fat (lamb is a good
- substitute if goat is not available)
- 4 T. rosemary leaves
- 6 cloves garlic, peeled and roughly
- chopped
- 2/3 c. extra-virgin olive oil
- Crushed red pepper to taste
- Ground white pepper to taste
- 1/4 c. soy oil
- Salt to taste
- 3 qts. (approx.) lamb or chicken.
- broth
- 5 medium-size fingerling potatoes,
- blanched and chopped into
- medium dice
- 4 baby artichokes, cleaned, peeled,
- and sliced thin (soak slices in fresh
- lemon juice and water to prevent
- discoloration)
- 2 small shallots, peeled and sliced
- thin
- 1 T. chopped parsley
Bluefin Bays' Stuffed Mushrooms
By akselden
Remove stems from mushrooms
- 6 large fresh mushrooms
- 6 tbsp. mild Italian Sausage
- 1 tsp. Garlic powder
- Salt and pepper to taste
- 1/4 c. champagne (may use white wine)
- 1 tbsp. butter, melted
Vegetable Ceviche
By akselden
In medium bowl combine first 7 ingredients
- 1 can (14 oz.) artichoke hearts, drained and chopped
- 1 large, ripe tomato, seeded and chopped
- 1/4 lb. domestic mushrooms, cleaned, stemmed and chopped
- 1/3 cup chopped scallions
- 1 large clove garlic, minced
- 1/4 cup fresh lime juice
- 1/4 cup vegetable oil
- 1 ripe avocado, peeled,pitted, chopped
- Salt and pepper to taste
- Pita wedges
STRAWBERRY CARPACCIO WITH BASIL ICE CREAM
By akselden
Bring water, sugar and basil leaves to a boil, stirring slowly until mixture resembles syrup
- FOR BASIL-INFUSED SYRUP:
- 2 cups water
- 1 3/4 cups granulated sugar
- 1/2 bunch, or about 1cup, whole basil
- leaves
- 2 leaves of unflavored gelatin, about 4
- grams
- FOR BASIL ICE CREAM:
- 5 egg yolks
- 7 tablespoons granulated sugar
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 bunch, or 1cup, basil leaves
- 2 1/4 pounds strawberries, hulled and thinly sliced
- sugar cookies
- powdered confectioner's sugar and basil
- sprigs for garnish
SAUCE - BITTERSWEET CHOCOLATE
By akselden
Chocolate sauce can be refrigerated in an airtight container for up to 1 week
- 1/2 C. heavy cream
- 4 oz. bittersweet chocolate, coarsely chopped
- 1 tsp. pure vanilla extract
CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
By akselden
Put the potatoes in a pot of salted cold water and bring to a boil
- 1/2 pounds small new potatoes, such as Red Bliss
- 2 lemons
- Extra virgin olive oil for brushing on lemons, plus 1/4 cup Salt and freshly ground pepper
- 4 boneless chicken breast halves, skin on
- 1 tablespoon finely chopped garlic
- 1 cup double strength chicken stock (see note)
- 1 teaspoon finely chopped rosemary
- 1 tablespoon finely chopped flat leaf parsley
- 1 tablespoon unsalted butter (optional)
Crudites with Chile Bean Dip
By akselden
Place first four ingredients in food processor
- 2 cans (15 oz.) cannellini beans, rinsed and drained
- 1 large roasted poblano Chile, seeded and
- cut into strips
- 2 cloves garlic
- 2 tbsp white wine vinegar
- 1/4 cup olive oil
- 1 tsp salt
- 1/4 tsp pepper
- 1/4 cup chopped cilantro
Mediterranean Lentil Salad
By akselden
In a saucepan, combine lentils, carrots, onion, garlic, bay leaf and thyme
- 1 cup brown or green lentils, washed and drained
- 1 cup diced carrots
- 1 cup diced red onion
- 2 large cloves garlic, chopped fine
- 1 bay leaf
- 1/2 tsp. dried thyme
- 2 tbsp. olive oil
- 2 tbsp. fresh lemon juice
- 1/2 cup diced celery
- 1/4 cup freshly ground black pepper
- Salt to taste, optional
BEEF WELLINGTONS WITH RED WINE SAUCE
By akselden
In small saucepan, simmer water and veal demiglace until dissolved; set aside
- 2 C. hot water
- 2 1/2 T. Veal Demi Glace
- 2 T. unsalted butter
- 1/2 C. minced shallots
- 8 oz. baby bella sliced mushrooms, coarsely chopped
- 1/3 C. chopped Italian flat leaf parsley
- 1 T. Dijon mustard
- 1 1/2 tsp. snipped fresh thyme
- 1/4 tsp. kosher salt
- 1/4 tsp. cracked black pepper
- 1/4 C. unsalted butter
- 1 lb. beef tenderloin, cut into 4 piece
- -Kowalski's North, Wood's Grill
- Seasoning
- 3 T. Wondra Flour
- 2 T. Italian double concentrated
- tomato paste
- 1 1/2 C. red wine
- 1 (17 oz.) pkg. puff pastry, thawed
- 1 egg, beaten
- 1 tsp. water