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Recipes
PIE - CRANBERRY APPLE
By akselden
Pastry needs to chill for 90 minutes
- Pastry:
- 2 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 4 T. cold unsalted butter, cut into bits
- 1/2 C. cold vegetable shortening
- 1/4 C. ice water
- Filling:
- 1 C. dried cranberries
- 1 C. water
- 6 Granny Smith apples
- 2 T. fresh lemon juice
- 1/2 C. sugar
- 3 T. flour
- 1 tsp. cinnamon
- 1/4 tsp. freshly grated nutmeg
- 1/4 tsp. freshly grated ginger
- 1/4 tsp. salt
- 1 tsp. grated lemon peel
- 2 T. butter, cut into bits
- 1 large egg
- 1 T. water
Gazpacho (Chilled Vegetable Soup)
By akselden
Combine tomatoe juice, olive oil, vinegar, salt, sugar, garlic, pepper and pepper sauce in a blender, mixer bowl or...
- 4 c. tomato juice
- 1/3 c. olive il
- 1/3 c. red-wine vinegar
- 1/4 tsp salt
- 1/2 tsp sugar
- 1 clove garlic, pressed or finely minced
- Dash pepper
- Dash hot pepper sauce, such as Tabasco
- 1 medium cucumber, peeled and finely chopped
- 1/2 medium onion, peeled and finely chopped
- 1/2 green pepper, finely chopped
- 1 rib celery, finely chopped
- 6 green olives, chopped
QUICHE TRIO
By akselden
FOR SHELL: To make one shell, Preheat oven to 350 degrees
- Smoked salmon:
- SHELL
- 1 egg
- 1 T. milk
- 6 sheets phyllo dough
- 5 T. bread crumbs
- 3 C. uncooked rice for prebaking
- CUSTARD
- 4 eggs
- 1 egg yolk
- 1 C. heavy cream
- 1 tsp. salt
- 1/4 tsp. white pepper
- Pinch cayenne pepper
- FILLINGS
- 1/4 C. chopped smoked salmon
- 1/4 C. cubed cream cheese
- 1/2 T. chopped dill
- 1/2 T. chopped chives
- 1 T. lemon zest
- Ham and cheese:
- 1/4 C. diced ham
- 1/4 C. Gruyere cheese
- 1/3 C. crumbled goat cheese
- Spring vegetable:
- 2 small carrots, 1/4" sliced
- 1/3 C. peas
- 4 tsp. olive oil
- 1/2 onion, sliced
- 8 button mushrooms, washed and quartered
- 1/2 T. chopped tarragon
- 3/4 T. chopped parsley
SANDWICH - CHICKEN PROVENCAL CLUB
By akselden
Marinade overnight. Grill
- 12 slices white bread
- 2 large green zucchini, rinsed
- 1/2 C. olive oil
- 5 cloves garlic, chopped
- Zest and juice of 1 lemon
- 1 T. salt
- 2 tsp. freshly ground white pepper
- 2 chicken breasts, trimmed
- 1 large eggplant, rinsed
- Vegetable oil, as needed
- 1/2 C. freshly grated Parmigiano-Reggiano cheese
- 1/3 C. black-olive tapenade, drained
- 1 T. harissa
- 1 8-oz. jar sun-dried tomatoes packed in olive oil, drained
- 1 C. fresh arugula, washed
CREME DE CHOCOLAT
By akselden
1. Microwave 1 unwrapped chocolate square 30 seconds on High just until it feels slightly warm
- 4 oz. semisweet chocolate squares or bar
- 1/2 C. sugar
- 1/3 C. cornstarch
- 1/4 tsp. salt
- 2 C. half-and-half
- 2 C. milk
- 2 tsp. vanilla extract
- Whipped cream (optional)
SHORTCAKE - STRAWBERRY
By akselden
Strawberries need refrigeration for 2 hours
- 3-4 C. sliced strawberries
- Juice and grated zest of 1 lemon
- 2 T. plus 3/4 C. sugar
- 1 1/2 C. sifted all-purpose flour
- 2 tsp. baking powder
- 1/8 tsp. salt
- 1 stick unsalted butter
- 2 eggs, lightly beaten
- 1/2 tsp. vanilla extract
- 2/3 C. milk
- Whipped cream for serving
TRUFFLES - CINNAMON HONEY WITH COCOA DUST
By akselden
1. Place chocolate in medium heatproof bowl
- 8 oz. dark bittersweet 64% chocolate, very finely chopped
- 1/2 C. heavy whipping cream
- 1 T. honey
- 1/2 tsp. pure vanilla extract
- 1/2 cinnamon stick, about 1 1/2" long
- 2 whole cloves
- Pinch of kosher or sea salt
- 2 1/2 T. unsalted butter, at room temperature
- 1/3 C. unsweetened Dutch-process cocoa powder, sifted
Tortilla Soup
By akselden
WRAP mesquite chips in heavy-duty aluminum foil, punch holes in top of foil
- Mesquite Chips
- 8 skinned and boned chicken breast halves
- 16 medium tomatoes (about 8 1/2 pounds)
- 2 large onions, peeled and cut into eighths
- 1 tablespoon vegetable oil
- 2 poblano chili peppers
- 3 garlic cloves, minced
- 2 (10 ounce) packages 6-inch corn tortillas, cut into thin strips and divided
- 5 (14 1/2 ounce) cans chicken broth
- 4 (14 1/2 ounce) can beef broth
- 1 (8 ounce) can tomato sauce
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 bay leaf
- 1/2 teaspoon salt
- 1/2 teaspoon ground red pepper
- 1/2 cup (8ounces) shredded colby-Monterey Jack cheese blend
- 1 avocado, peeled and diced
BEEF TENDERLOIN - PAN ROASTED
By akselden
Searing then roasting at high heat keeps flavor in tenderloin
- TRIM AND TRUSS:
- 3-lb. cut of beef tenderloin
- RUB TENDERLOIN WITH:
- 1/4 C. olive oil
- 1 T. kosher salt
- I T. coarse ground black pepper
RACK OF LAMB - SLOW COOKED
By akselden
Preheat the oven to 300F. Season the rack of lamb all over with salt and pepper
- 1 rack of lamb, trimmed and frenched
- Kosher salt
- Freshly ground black pepper
- 1 C. red wine
- 1 fresh thyme sprig
- 1 small sprig rosemary
- 1 C. meat stock (lamb, beef or duck)
- 2 T. butter, chilled
- Small rosemary or thyme sprigs for garnish