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Recipes
CEREAL -- IRISH PORRIDGE
By akselden
Sprinkle 1/4 C of McCann's Irish Oatmeal and a pinch of salt into 1 C of briskly boiling water; stir well
- 1/4 C of McCann's Irish Oatmeal
- Pinch of salt
- 1 C of briskly boiling water
TART - ASPARAGUS GRUYERE
By akselden
1 Preheat oven to 400°. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle
- flour, for work surface
- 1 sheet frozen puff pastry
- 5 1/2 oz. Gruyere, Emmentaler or Fontina cheese, shredded (2 C.)
- 1 1/2 lb. medium or thick asparagus
- 1 T. olive oil
- Salt and pepper
Cranberry Apple Crisp
By akselden
Preheat oven to 375°F. Lightly grease a 9" square baking pan
- 5 cups sliced tart apples (about 6 medium apples)
- 1 1/2 cups OCEAN SPRAY Fresh or Fresh Frozen Cranberries
- 1/3 cup granulated sugar
- 1/2 cup all purpose flour
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup butter or margarine
LAMB SHANKS - BRAISED
By akselden
Preheat oven to 400°F. Season shanks with salt and pepper
- 6 lamb shanks, well trimmed
- Salt and freshly ground pepper, to taste
- 1/4 C. vegetable oil
- 2 yellow onions, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 4 large garlic cloves, minced
- 1 C. full-bodied red wine
- 1 C. canned diced tomatoes with juices
- 6 C. beef stock
- 2 tsp. minced fresh rosemary
- 1 tsp. minced fresh thyme
- 2 bay leaves
- 2-3 T. minced fresh flat-leaf parsley
- Root vegetable gratin for serving*
SOUFFLE - AU CHOCOLAT
By akselden
1. Preheat oven to 375°. Place milk and 4 T
- 5 T. sugar, plus additional for dusting souffle dish
- 4 oz. semisweet chocolate, coarsely chopped
- 3 T. milk
- 2 egg yolks
- 3 egg whites
- Confectioner's sugar
ASPARAGUS WITH OLIVE DRESSING
By akselden
Trim the woody ends of the asparagus, and peel the base of each spear
- 1 pound plump asparagus (about 16 spears)
- Salt to taste
- 2 tablespoons, extra-virgin olive oil
- 2 tablespoons pine nuts
- 1 shallot ,sliced
- 3 or 4 sprigs fresh thyme
- 3/4 cup dry white wine
- 1/2 cup black olives (not canned), pitted
- Pinch of black pepper
- 4 or 5 large-green olives, cut into slivers
- 1 tablespoon toasted pine nuts for garnish
LIGHT POTATO, SHIITAKE AND BRIE GRATIN
By akselden
Using a mandolin or sharp knife cut potatoes into slices about 1/8 inch thick
- 6 good-sized red new potatoes, scrubbed but not peeled
- Nonstick cooking spray (buttered flavored, if you have it)
- 8 oz. shiitake mushrooms, stems removed
- 6 oz fairly firm brie, rind removed
- 1/2 tsp. salt, divided
- Freshly ground black pepper to taste
- 1 cup evaporated skimmed milk
- 2 tsp. corn-oil margarine, melted
- 2 cloves garlic, minced
- 1 tsp. thyme crushed
- 2 tbsp. freshly grated Parmesan cheese
- 1/4 cup fine dry bread crumbs
YOGURT - POLYNESIAN SHAKE
By akselden
Peel, seed, and cube papaya
- 1 large papaya
- 2 very ripe bananas
- 1/2 C. plain yogurt
- 1 T. lemon juice
- 1 T. honey
- 2 C. ice cubes
QUICHE - ASPARAGUS, LEEK AND GRUYERE
By akselden
Chill 30 minutes then 30 minutes again
- Pastry
- 2 C. flour, more for dusting
- 1 tsp. salt
- 1/4 tsp. sugar
- 3/4 C. (1 1/2 sticks) unsalted butter, cold and cut into small chunks
- 1 large egg yolk
- 3 T. ice water, plus more if needed
- Filling
- 2 T. extra-virgin olive oil
- 2 leeks, white and light green parts only, cut in half lengthwise then
- crosswise into 1/4" slices. Rinse thoroughly.
- 1 bunch asparagus (about 1 lb.) stems
- removed
- 6 oz. Gruyere cheese, grated (about 2 C.)
- 4 eggs
- 2 C. heavy cream
- 1 garlic clove, minced
- 1/2 tsp. freshly chopped thyme
- Kosher salt
- Freshly ground black pepper
Herb Butter Sauce
By akselden
Place butter in microwave safe 1 pint measure
- 1/2 cup refrigerator-cold unsalted butter or margarine
- 2 tbsp. lemon juice
- 1/2 tsp. minced fresh marjoram or 1/4 tsp. crumbled dried
- 1/2 tsp. minced fresh thyme or rosemary or 1/4 tsp. crumbled dried
- Dash freshly ground pepper