Akselden's profile page
Recipes
Cajun Chicken with Vegetables
By akselden
To prepare chicken: Cut chicken breasts in 4 pieces
- 1 pound chicken breasts, skinned and deboned
- 2 tablespoons butter
- 1 tablespoon olive oil
- Creole seasoning
- 10 large white mushrooms
- 1 large green pepper
- 1 small yellow onion
- Salt and white pepper, to taste
- 1/3 cup slivered almonds
Asparagus-Proscuitto Rolls
By akselden
Whisk together oil, vinegar and mustard
- 1/3 cup vegetable oil
- 2 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 18 slices (about 3/4 lb.) prosciutto
- 1 log (5 oz.) goat cheese
- 36 6" stalks asparagus (about 2 lb.) blanched
White Bean Spread
By akselden
(1) Sort and clean the beans
- 8 ounces (1cup) dried navy beans or 3 cups cooked beans
- 1/3 to 1/2 cup bean broth or chicken broth
- 10 roasted garlic cloves; peeled
- 1 teaspoon salt, kosher preferred
- 3/4 teaspoon freshly ground pepper
- 4 ounces (1 cup) shredded Parmesan cheese
- 2 tablespoon chopped cilantro
- 1/3 cup olive oil
Grilled Pancetta-Wrapped Peaches
By akselden
I. Build a fire in a charcoal grill, preheat a gas grill or heat a cast-iron grill pan over medium heat until very ...
- 3 ripe peaches, quartered and pitted
- 12 slices pancetta
- 1 tsp, salt
- 1/4 tsp. pepper
- 3 loosely packed cups arugula
- 2 tbsp. extra-virgin olive oil
- 1 1/2 tsp. aged balsamic vinegar
TERRINE - VALRHONA CHOCOLATE WITH AVOCADO PUREE, STRAWBERRIES AND MINT
By akselden
DARK CHOCOLATE LAYERS: 1. Soak gelatin in cold water for 4 minutes
- DARK CHOCOLATE LAYERS:
- 7 sheets gelatin (available in baking supply or specialty stores)
- 3 C. dark chocolate, chopped
- 4 T. butter, preferably French
- 1/4 C. granulated sugar
- 2 1/4 C. heavy cream
- MILK CHOCOLATE LAYERS:
- 7 sheets gelatin
- 1 1/2 C. milk chocolate, chopped
- 2 T. butter, preferably French
- 3 T. granulated sugar
- 2 1/4 C. heavy cream
- AVOCADO PUREE:
- 2 avocados
- 1/2 C. sugar
- juice of 1 lime
- 1/4 C. plain, whole milk yogurt
- cooking oil spray
- for garnish: chopped strawberries and
- pieces of mint
BREAD - GHIRARDELLI CHOCOLATE ZUCCHINI
By akselden
1. Preheat oven to 350°F
- 1 1/4 C. sugar
- 1 C. vegetable oil
- 1/2 C. water
- 2 eggs
- 1 1/2 tsp. vanilla extract
- 3 C. flour
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt (optional)
- 1/2 tsp. baking soda
- 1/4 tsp. baking powder
- 1 1/4 C. shredded zucchini
- 2 bars (8 oz.) Ghirardelli Milk Chocolate Baking Bar, broken into 1/4" pieces
Asparagus Canapes
By akselden
In bowl combine cream cheese, blue cheese, mayonnaise and egg; refrigerate
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1/4 lb. blue cheese, crumbled (about 1 cup)
- 1 tbsp mayonnaise
- 1 egg
- 18 slices white bread, crusts removed
- 18 asparagus spears, trimmed and blanched
- 5 tbsp butter, melted
PORK LOIN - FIVE SPICE CHILI TEA RUBBED
By akselden
Combine brining ingredients and add additional sugar until the solution tastes like sweet salt water
- 4 C. water
- 1/4 C. coarse salt
- 1/4 C. sugar
- 12 oz. pork loin, cut into four 3 oz fillets
- 4 medium sweet potatoes
- 1/4 C. pure maple syrup
- 2-4 T. cold unsalted butter, as desired plus 1 T.
- kosher salt and freshly ground pepper
- Five -Spice chili tea rub
- 8 C. kale
- 2 large garlic cloves, sliced thinly
- Chili oil
ROAST PORK WITH TARRAGON SAUCE
By akselden
Rub the pork with a mixture of the salt, pepper, tarragon and red pepper
- Tarragon Sauce:
- 1 boneless pork loin or rib roast, about
- 3 to 4 pounds
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1 tablespoon chopped tarragon leaves
- Pinch of red or cayenne pepper
- 1 medium onion: diced
- 1 medium carrot. diced
- 1 medium leek, diced
- 1 rib celery, diced
- 1/4 cup butter
- Any trimmings from the pork
- 2 or 3 tomatoes, seeded and chopped
- 4 or 5 sprigs fresh tarragon
- 1 bay leaf
- 2 cups brown veal or chicken broth
- 2 cups dry white wine
- 1/2 cup brandy
- Salt and freshly grounded pepper
- 1 teaspoons chopped tarragon leaves
Luxury Chicken Potpies
By akselden
Place the chicken and stock in a large saucepan
- 1 1/2 pounds boneless, skinless chicken breast
- 2 cups chicken stock
- 4 tablespoons unsalted butter
- 1 medium onion, chopped
- 1/2 pound red potatoes (about 3 small), cut into 1/3-inch dice
- 8 baby carrots, peeled and halved lengthwise
- 1/2 cup fresh shelled peas
- 1/4 pound baby patty-pan squash, halved
- 1/4 pound baby zucchini
- Kosher salt and freshly ground black pepper to taste
- 6 tablespoons flour
- 1/4 cups milk
- 3/4 cup heavy cream, or another 3/4 cup milk
- 4 drops Tabasco sauce
- 2 tablespoons sherry
- 2 tablespoons mixed herbs (parsley, chives, thyme)
- 1 pound frozen puff pastry, thawed
- 1 egg, lightly beaten.