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Recipes
BROCCOLI RABEWITH RAISINS AND PINE NUTS
By akselden
Heat 1/2 cup olive oil, garlic and red pepper flakes in a medium skillet over medium low heat for IO~I2 min
- 1/2 cup plus 4 tbsp olive oil, divided
- 4 large cloves garlic, sliced
- 1/2 -1 tsp red pepper flakes
- 4 bunches broccoli rabe, trimmed and
- blanched, divided
- 1/4 cup raisins, divided
- 1/4 cup pine nuts, toasted, divided
- Salt and pepper to taste
TWICE BAKED ROASTED GARLIC POTATO
By akselden
Preheat oven to 350°F. Coat potato with oil, salt and pepper
- 1 Idaho Potato (6-8 inches)
- 6 roasted garlic cloves
- 2 T. garlic butter
- 1/4 cup heavy cream
- 1/2 oz. Asiago Cheese
- 1/2 oz olive oil
- Pinch of salt
- Pinch of pepper
Degustation of Wild Mushrooms with Soft Polenta
By akselden
1.To make the polenta, place 5 cups of water and the salt in a large saucepan and bring to a boil
- For the polenta:
- 1 1/4 teaspoons kosher salt
- 1 1/2 cup yellow polenta meal
- 2 tablespoons butter
- For the mushrooms:
- 1/4 pound each of 4 different wild
- mushrooms (1 pound total)
- 2 tablespoons unsalted butter
- 2 tablespoons Olive oil
- 4 table finely minced shallots
- Kosher salt and freshly ground
- pepper to taste
- 1 tablespoon finely minced parsley.
FRITTATA - LAYERED
By akselden
Preheat over to 400°F. In deep half of frittata pan over medium heat, warm 1 T
- 1 T. olive oil, plus more for brushing
- 1 yellow onion, thinly sliced
- Salt and freshly ground pepper, to taste
- 1/2 C. nicoise olives, pitted and chopped
- 1/2 lb. chopped Swiss chard, blanched
- 6 plum tomatoes, seeded, cut into 1/2" strips
- 12 eggs lightly beaten with 1 tsp. salt
- 1/2 C. grated aged provolone cheese
- 2 oz. goat cheese crumbled
- Finely chopped flat-leaf parsley for garnish
SOUFFLE - FRESH AS SPRING
By akselden
1. Leave a bit or moisture on the spinach and watercress after cleaning
- 12 oz. fresh spinach (steam removed), washed well and drained
- 1 bunch watercress (tough stems removed), rinsed and drained, about 1 C.
- 4 T. low-fat, low-cholesterol butter substitute
- 3 T. all purpose flour
- 1 1/4 C. milk
- 1/8 tsp. ground nutmeg
- Salt and freshly ground pepper to taste
- 4 oz. crumbled soft chevre (French goat cheese), about 3/4 C.
- 4 egg yolks
- 1 T. chopped fresh dill
- 1 T. chopped fresh parsley
- 2 tsp. chopped fresh chives
- 6 egg whites
- 4 drops of lemon juice
STRAWBERRIES WITH TEA-INFUSED CREAM
By akselden
1 In saucepan combine cream and tea bags and bring to a simmer
- 1/2 cup heavy cream
- 2 berry-flavored tea bags
- 1 lb. strawberries, about 24
- 2 tbsp confectioners' sugar
- 1/2 tsp vanilla extract
- Grated chocolate for garnish
BREAD - MONKEY
By akselden
1. Dissolve dry yeast in warm water
- 1 pkg. dry yeast
- 1/4 C. warm water (100 degrees)
- 2 C. flour
- 1 tsp. salt
- 2 T. sugar
- 2 T. unsalted butter
- 1/4 C. warm milk (100 degrees)
- 1 egg, beaten
- 1/3 C. unsalted butter
MOUSSE - CHOCOLATE TERRINE WITH MASCARPONE CREAM AND CANDIED ORANGE PEEL
By akselden
Refrigerate overnight
- MOUSSE:
- 10 oz. bittersweet chocolate
- 2 oz. unsweetened chocolate
- 4 eggs, separated
- 2 T. granulated sugar
- 1/2 C. whipping cream
- Cocoa for garnish
- CANDIED ORANGE PEEL:
- 1 C. water
- 1 1/2 C. granulated sugar
- Zest of 2 oranges, cut in julienne
- MASCARPONE CREAM:
- 1/2 C. mascarpone
- 1/4 C. yogurt
- 3 T. reserved orange syrup
- GARNISH:
- Cocoa powder
- Candied orange peel
TOASTED PECAN ICE CREAM
By akselden
1. Preheat oven to 350°
- 1 1/2 C. pecan pieces
- 3 C. whole milk
- 1 cinnamon stick
- 1/2 vanilla bean, split and scraped
- 1 C. granulated sugar, divided
- 6 egg yolks
- 1/2 C. sour cream
- 1/2 T. whiskey
POT DE CREME - CHOCOLATE
By akselden
1. Preheat oven to 325°F
- 1 1/4 C. heavy cream
- 6 oz. semisweet chocolate, finely chopped
- 1 1/4 C. half and half
- 1/3 C. sugar
- 3 large whole eggs
- 5 large egg yolks
- 2 tsp. pure vanilla extract
- Whipped cream, for garnish (optional)
- Cocoa powder, for garnish (optional)
- Chocolate curls for garnish (optional)