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Recipes
STIR-FRY OF FRESH ASPARAGUS
By akselden
Snap off and discard woody bases from asparagus
- 1 1/2 pounds fresh asparagus
- 2-3 tablespoons olive oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger root
- 1/2 cup coarsely chopped roasted
- cashews
- 1 tablespoon regular or reduced sodium
- soy sauce
- 1 tablespoon oyster sauce
CEREAL - CRUNCHY ALMOND GRANOLA
By akselden
1. Heat oven to 300°F. Line large, shallow roasting pan with aluminum foil
- 5 C. old-fashioned rolled oats (about 1 lb.)
- 2 C. wheat-bran cereal
- 1 C. blanched whole or slivered almonds
- 1/2 C. sunflower seeds
- 1 tsp. ground cinnamon
- 1/2 C. honey
- 1/2 C. sunflower or corn oil
- 1 C. dark seedless raisins (optional)
STRATA - FRITTATA
By akselden
Chill 8-12 hours
- 1 1/2 lb. Italian sausage (3/4 lb. hot, 3/4 lb. regular)
- 1 T. butter
- 1 lb. zucchini, sliced
- 1/2 lb. fresh leaf spinach, steamed (or 1 pkg. frozen, chopped and well drained)
- 2 green peppers, sliced
- 1 medium onion, sliced
- 1 tsp. dry mustard
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 lb. cheddar cheese, grated
- 1/2 lb. Swiss cheese, grated
- 1 1/2 C. milk
- 7 eggs
- 10 slices white bread without crust
Mushroom-Stuffed Chicken Breasts in a Balsamic Pan Sauce
By akselden
Bring 1 cup water to a boil
- 1 ounce dried mushrooms (the variety of your choice)
- 4 large garlic cloves
- 1 pound portobello or white mushrooms, cleaned, stems trimmed, then coarsely chopped
- 1 tsp. dried thyme leaves
- 2 tbs. olive oil
- 6 ounces mild goat cheese
- Salt and pepper, to taste
- 1/4 cup honey
- 1/4 cup balsamic vinegar
- 8 split skin-on chicken breasts (10-12 oz each), rib bones and excess fat trimmed away with poultry scissors, rinsed and patted dry
- 1 tsp. cornstarch dissolved in 1 Tb. Water.
POT DE CREME - CHOCOLATE
By akselden
Requires refrigeration for 2 hours and must stand for 1 hour before serving
- 1 C. whipping cream
- 2 egg yolks
- 2 T. sugar
- 8 oz. semisweet chocolate pieces, such
- as Callebaut bits, or chopped semisweet
- baking chocolate
- 1 to 1 1/2 tsp. vanilla
- Whipped cream (optional)
- Raspberries (optional)
BUTTER CAKE - SOUR CREAM
By akselden
1. Preheat oven to 350°F
- 4 egg yolks
- 3 T. sour cream
- 1 1/2 tsp. pure vanilla extract
- 2 C. sifted cake flour
- 1 C. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 12 T. softened unsalted butter
- 1/2 C. sour cream
Gazpacho
By akselden
Sir together all ingredients, chill 2 hours
- 1 1/2 cups low-sodium tomato juice
- 1/2 cup low-fat, low sodium beef broth
- 1 medium cucumber, diced
- 2 tomatoes, chopped
- 1 green bell pepper, diced
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 4 green onions, chopped
- 1/2 teaspoon Worchestershire sauce
- 2 1/2 teaspoons hot sauce
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh basil
FILET OF BEEF - HERBED WITH TOMATO MADEIRA CONFIT
By akselden
You'll find this tenderloin a wonderful change of pace-since it's not seared before cooking, the tenderness extends...
- FOR BEEF
- 2 T. finely chopped garlic
- 1/4 C. finely chopped shallot
- 2 T. finely chopped thyme
- 1 1/2 tsp. finely chopped rosemary
- 1 T. extra-virgin olive oil
- 2 T. kosher salt
- 1 (4- to 4 1/2-lb) trimmed beef tenderloin roast, tied
- FOR TOMATO MADEIRA CONFIT
- 8 large garlic cloves
- l/3 C. extra-virgin olive oil
- 4 (14-oz) cans diced tomatoes, drained
- 1/2 tsp. finely chopped thyme
- 1/2 tsp. finely chopped rosemary
- 1/2 California or 1 Turkish bay leaf
- 1/4 tsp. sugar
- 1 C. Madeira (preferably Verdelho), divided
- 1/4 C. water
LAMB CHOPS - SPRING CATALAN-STYLE WITH HOUSE-MADE MERGUEZ, GRILLED LEEKS AND SALBITXADA
By akselden
In small bowl, mix together paprika, cumin, coriander, turmeric and rosemary
- 2 T. paprika
- 1 T. cumin seeds, toasted and pounded
- 1 T. coriander seeds, toasted and pounded
- 1 tsp turmeric
- 1 T. coarsely chopped fresh rosemary
- 2 lbs. spring lamb shoulder
- kosher salt
- 4-5 C. duck fat or light olive oil
- 6 spring lamb chops
- freshly ground block pepper
- 3 T. extra-virgin olive oil
- 1 T. fresh thyme leaves
- 6 large leeks, cut in half lengthwise, root attached
- Merguez (see recipe)
- Chickpea Puree (see recipe)
- 2 oz. small dandelion greens
- Salbitxoda (see recipe)
Pan Roasted Vegetables
By akselden
Heat oil until very hot in cast iron or very heavy skillet
- 2 tablespoons olive oil
- 32 small carrots, scrubbed, with tops attached
- 32 small zucchini, washed
- 32 small yellow squash washed