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Recipes
Marinated Shrimp with Lemon, Ginger and Garlic
By akselden
In a resealable plastic bag combine 1/2 cup olive oil, ginger, preserved lemon, cilantro, garlic, dried chilies and...
- 1/2 cup plus 2 tbsp olive oil, divided
- 2 tbsp grated fresh ginger
- 1 tbsp minced preserved lemon
- 1 tbsp chopped fresh cilantro
- 2 cloves garlic, minced
- 2 dried red chiles, crumbled
- 1 1/2 lb. large shrimp, peeled and deveined
- Lemon slices and cilantro leaves for garnish
PIZZA SAUCE
By akselden
In a large saucepan, combine all ingredients to taste
- 2 pounds fresh ripe tomatoes, peeled, seeded and chopped, or 1 can (28-35 ounces) Italian peeled tomatoes, drained and chopped
- 3 tablespoons olive oil
- Salt
SHRIMP COCKTAIL WITH WASABI COCKTAIL SAUCE
By akselden
In small bowl mix wasabi with 2 tsp water; let stand 10 minutes
- 1 tsp. powdered wasabi
- 3/4 cup ketchup
- 2 tbsp. prepared horseradish
- 1 ripe avocado, peeled, pitted, and diced
- 2 tsp fresh lemon juice
- 1 lb. frozen small cooked shrimp, thawed
- 2 cups shredded romaine lettuce
- Thin lemon wedges for garnish
CAPELLINI - GORGONZOLA, GOLDEN SAGE AND WALNUTS
By akselden
1. Cook pasta according to package directions
- 8 oz. very thin flat noodles (capellini), cooked al dente and drained
- 4 T. butter
- 2 shallots, finely chopped
- 1 1/2 C. light cream
- 1/2 C. (4 oz.) gorgonzola, crumbled
- 1 C. Parmesan
- 2 large egg yolks
- 1 tsp. freshly ground white pepper
- 2 T. thinly snipped fresh golden sage or 3/4 T. dried sage leaves, stems removed
- 1/3 C. toasted walnuts
Bistro-Style Chicken with Tomato and Tarragon
By akselden
Heat the oil in a large, heavy nonreactive skillet over medium high heat
- 3 tablespoons olive oil
- 2 chicken breasts and 2 thighs, on the bone with skin (or a 3 1/2 pound chicken cut up)
- 2 large cloves garlic, minced
- 1 cup dry white wine
- 1/2 cup canned low sodium chicken broth
- 1 28-ounce can whole peeled tomatoes, lightly crushed with your hands, juice reserved.
- 1/4 cup tarragon or white wine vinegar
- 3 tablespoons unsalted butter
- 2 teaspoons roughly chopped fresh tarragon leaves
- Kosher salt and freshly ground black pepper.
Pizza Bianca
By akselden
Arrange Flat out on cookie sheet; layer with remaining ingredients, except basil
- 1 Italian Herb Flat Out (deli)
- 2 oz. Kowalski's fresh mozzarella chesse, cubed (deli)
- 1 Roma tomato, thinly sliced
- 1/2 shallot, cut into rings
- 1/2 cup Bertozzi 3 year Riserva Parmigiano Reggiano, grated (deli)
- 1/2 tsp. chopped garlic
- Kosher salt to taste
- 1 tbsp. snipped fresh basil
GRILLED FREE-RANGE QUAIL WITH FRESH FIGS AND PORT DEMI-GLACE SAUCE
By akselden
For Sauce: In saute pan over medium heat, melt 1 tablespoon butter and saute shallots until translucent
- FOR SAUCE:
- 2 tablespoons butter, divided
- 1 tablespoon peeled and finely chopped fresh shallots
- 6-12 fresh figs, quartered
- 1/2 cup sweet port
- 1/2 cups veal stock (available frozen)
- FOR QUAIL:
- 3 tablespoons paprika
- 1 tablespoon each dried oregano, thyme and garlic powder
- 3/4 cup virgin olive oil
- 12 free-range quail, split and butterflied (request from butcher)
- 2-3 bunches red beets, boiled, peeled, julienne and tossed with butter
- 2 bunches broccoli, steamed until crisp-tender
- 6 servings prepared polenta, homemade or purchased cooked
SMOKED SALMON WITH LIME-DRESSED CUCUMBER
By akselden
Arrange the salmon in overlapping slices , on 8 chilled appetizer-size plates, leaving Cut the cucumber in half le...
- 12 ounces smoked salmon, thinly sliced
- 1 English cucumber
- 1 tablespoon Dijon mustard
- Juice of 1 lime
- 1/2 cup olive oil
- Salt and freshly ground pepper
PIZZA WITH SAUSAGE AND BROCCOLI RABE
By akselden
Heat the oil in a large skillet over medium heat
- 2 tablespoons olive oil
- 8 ounces Italian pork sausage, casings removed
- 2 garlic cloves, thinly sliced
- 8 ounces broccoli rabe, cut into I-inch pieces
- Pinch of crushed red pepper
- Kosher or coarse salt
- 1 tablespoon water
- 4 ounces mild pecorino, such as Cacio di Roma, or mozzarella, thinly sliced
- 2 balls (1/2 recipe) Pizza Dough
Miss Hilda's Asparagus and Crabmeat salad of Puff Pastry with Saffron Creme Fraiche
By akselden
Preheat oven to 400°F. Line baking sheet with parchment paper and set aside Beat together egg and milk in a small ...
- 1 large egg
- 1 teaspoon milk
- 1 sheet frozen puff pastry, thawed
- 1 1/2 teaspoons dry white wine
- 1/8 teaspoon saffron threads
- 1/2 cup creme fraiche or sour cream
- 1/4 cup mayonnaise
- 1 tablespoon minced fresh chives
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 8 ounces jumbo lump crabmeat, picked
- over to remove any shells and cartilage
- 1 ounce Sevruga caviar, optional
- 12 spears thin blanched asparagus pat dry
- 8 fresh whole chives, for garnish