Akselden's profile page
Recipes
PUDDING - REAL CHOCOLATE
By akselden
Chill 30 minutes or up to 6 to 8 hours
- 2/3 C. sugar
- 1/4 C. unsweetened cocoa powder
- 2 1/2 T. cornstarch
- 1/8 tsp. salt
- 2 C. milk
- 1 tsp. vanilla
- 1 T. butter
- Whipped cream for garnish
- Shaved semisweet chocolate, for garnish
CHOCOLATE CAKE - FLOURLESS WITH STRAWBERRY SAUCE
By akselden
1. Heat oven to 350°F. Line 9" spring form pan with parchment paper
- 12 squares (1 oz. each) bittersweet
- chocolate, coarsely chopped
- 12 T. unsalted butter
- 12 eggs, separated
- 6 T. sugar, divided
- 1 lb. fresh strawberries, cleaned and
- hulled
- 2 T. orange-flavored liqueur
- 1 tsp. confectioners' sugar
MERGUEZ
By akselden
Combine all ingredients except red wine, water and lamb casing
- 2 lb. spring lamb leg, deboned and cut into chunks
- 1/2 lb. pork fatback, cut into chunks
- 1 T. salt
- 1 tsp sugar
- 1/2 tsp crushed chili flakes
- 1 T. minced garlic
- 3/4 C. roasted red bell pepper, chopped
- 3/4 tsp ground black pepper
- 1 T. Spanish paprika
- 1 T. fresh oregano
- 2 T. chilled red wine
- 2 T. ice water
- 1 lamb casing (available from butcher)
ASPARAGUS WITH CAMBOZOLA SAUCE
By akselden
Preheat the oven to 375° F
- 1/2 loaf good, crusty bread
- 2 tablespoons unsalted butter
- Salt and freshly ground pepper
- 1 1/2 pounds asparagus
- 2 tablespoons extra-virgin olive oil
- 1/2 cup water
- 1/4 pound Cambozola cheese (without
- rind), or any mild blue-veined cheese
- 1/2 cup heavy whipping cream
- 1 teaspoon finely chopped fresh thyme
- 2 tablespoons pine nuts, toasted
Marie Lacy's Red Beans and Rice
By akselden
Cover dried beans with water and simmer without lid for 2 hours
- 1 lb. red beans, soaked and drained or 3-4 cans red beans, undrained
- 1 lb. spicy Andouille sausage or spicy Italian sausage
- 1 lb. chopped ham (2-4 cup)
- 2 yellow onions, chopped
- 4-6 ribs celery, chopped
- 1 green pepper, chopped
- 1/4 cup margarine
- 1/4 cup fresh parsley or 1 tbsp. dried parsley
- 1 bay leaf, crushed
- 1-3 cloves garlic
- 4-5 drops Tabasco
- 1/2 tsp. Worcestershire Sauce
- Pepper to taste
- Hot cooked rice
STRATA - ASPARAGUS, SAUSAGE, AND FONTINA
By akselden
Chill 4 hours or overnight
- 10-12 slices French bread, cut into 1" cubes
- 1 T. extra-virgin olive oil
- 10 oz. breakfast sausage
- 16 eggs
- 6 C. milk
- 1 bunch green onions, light green portion only, finely chopped
- 4 roasted red bell peppers, peeled, seeded and thinly sliced
- 1 lb. asparagus, ends trimmed, stalks cut into 1" pieces and cooked until tender
- Salt and freshly ground pepper,
- 4 C. grated fontina cheese
SANDWICH - SALMON SALAD WITH FAVA BEAN PUREE
By akselden
Fava bean puree recipe is missing
- Creme fraiche dressing:
- Salmon salad
- 1/2 C. finely sliced carrots
- 1 rounded C. finely sliced celery
- 1 1/2 C. finely sliced yellow onion
- 3/4 tsp. black peppercorns
- 1 1/2 C. dry white wine
- 4 1/2 C. water
- 1 1/2 lb. salmon fillet, skinned, pin
- bones removed
- 4 ribs celery heart, minced
- 1/2 C. minced red onion
- 2 hard-cooked eggs, peeled and chopped
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/2 C. creme fraiche, whisked to soft
- peaks
- 1/2 C. mayonnaise
- Juice and zest of 1 lemon
- 2 Fresno or jalapeno chilies, seeded
- and minced
- 2 tsp. minced fresh chives
- 2 tsp. minced fresh tarragon
- 8 cornichons, minced
- 2 tsp. whole-grain mustard
- 1/4 tsp. celery seed
- 1/8 tsp. cayenne
- Fava bean puree:
- 1 1/2 lb. fava beans, shelled (2 C.)
- 2 tsp. chopped fresh mint
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 6 squares (5 x 5 inches) focaccia, halved
WINE POACHED PEARS
By akselden
Combine .everything but pears in cooker
- 1 c. dry white wine
- 1/3 c. cream sherry
- 3 T. sugar
- 3 " cinnamon stick, broken in two
- 1/4 tsp. ground ginger
- 1 1/2 tsp. grated orange zest
- 3 Bosc pears, ripe but firm, peeled
TIRAMISU - CHOCOLATE
By akselden
Refrigerate 4 to 6 hours or freeze for 2 hours
- 2 frozen Sara Lee chocolate layer cakes
- 3 eggs, separated
- 1/3 C. granulated sugar
- 2 8 oz pkg. cream cheese, room temperature
- 1/4 C. rum (or 2 tsp rum extract and extra 1/4 C. coffee)
- 1/2 C. espresso or extra strong coffee (cold)
- Cocoa powder or semi-sweet chocolate, grated
BURNT CREAM - LEMON
By akselden
1. Preheat oven to 300°F
- 2 C. heavy cream
- Grated zest of 2 lemons
- 1/2 C. plus 8 tsp. sugar
- Pinch of salt
- 3 egg yolks
- 1/2 tsp. vanilla extract