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Recipes
FETTUCCINE - MARVELOUS MUSHROOM
By akselden
1. Cook fettuccini according to directions
- 8 oz. dried fettuccini or 12 oz. fresh mushroom fettuccini
- 14 1/2 oz. can reduced sodium chicken broth
- 1/2 oz. dried morel or porcini mushrooms
- 2 T. butter
- 3/4 C. sliced leeks (white part only) or chopped onion
- 8 oz. exotic fresh mushrooms such as chantarelle, oyster, morel or black trumpet
- 3 cloves garlic, minced
- 1 T. chopped fresh thyme or 1 tsp. dried
- 1 1/2 T. all-purpose flour
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1/2 C. freshly grated Asiago or Parmesan cheese
RIB-EYE STEAKS - GRILLED WITH CAPER AND BREAD CRUMB SALSA
By akselden
Randy Windham originally created this crisp bread-crumb topping as a way to use up the restaurant's leftover bread ...
- Six 1-inch-thick rib-eye steaks (about 3/4 pound each)
- 3/4 C. extra-virgin olive oil
- Salt and coarsely ground pepper
- One 1 1/2-pound plain focaccia, cut into 1/2-inch pieces
- 1/2 C. minced shallots
- 1/4 C. red wine vinegar
- 1/4 C. drained small capers
- 2 T. minced thyme
- Vegetable oil, for the grill
GROUND LAMB - GREEK-STYLE PASTA
By akselden
Heat oil in Dutch oven over medium-low heat
- 2 T. olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1/4 lb. white mushrooms, cleaned, chopped
- 1 lb. ground lamb
- 1/2 C. red wine
- 2 cans (28 oz. each) crushed tomatoes in puree
- 2 T. milk
- 1 T. dried oregano
- 1 T. sugar
- Salt and pepper to taste
- 1 lb. cooked long pasta (such as fettuccine, papardelle or tagliatelle)
- 1 C. crumbled feta cheese
Minted Flageolets
By akselden
Soak the beans m cold water tor "2 hours
- 3 cups dried flageolets
- 1 l/2 teaspoons salt
- 1 onion, stuck with clove
- Bouquet garni
- Salt and pepper to taste
- 3 tablespoons sweet butter
- 2 tablespoons chopped fresh mint
Raspberry Lime Punch
By akselden
Pour concentrates into a large punch bowl
- 4 8.45- ounce packages Liquid Concentrated CRAN-RASPBERRY® Raspberry Cranberry Drink
- 1 12-ounce can limeade frozen concentrate, thawed
- 11 cups club soda, chilled Sherbet, softened
SANDWICH - MEATBALL SUB
By akselden
1. Preheat oven to 450°
- Meatballs in Fresh Tomato Sauce:
- 4 6" hoagie buns, hollowed
- 2 T. olive oil
- Mozzarella cheese
- 1/4 C. olive oil
- 1 1/2 C. yellow onion, diced
- 2 tsp. garlic, minced
- 3 cans (14 1/2 oz. each) whole plum tomatoes, crushed
- 1/2 C. reserved meatball pan drippings
- 1/2 C. minced fresh parsley
- 1 T. sugar
- 1 tsp. crushed red pepper flakes
- Salt to taste
- 1/4 C. fresh basil, cut in strips
- Parmesan cheese, grated
- Tomato Sauce
- Grated Parmesan
- cooked meatballs:
- 1 C. unseasoned bread crumbs
- 3/4 C. Romano or Parmesan cheese, finely grated
- 1/2 C. whole milk
- 1/2 C. low-sodium beef broth
- 1/2 C. chopped fresh parsley
- 3 eggs, beaten
- 2 T. dried oregano
- 1 T. garlic, minced
- 1 T. kosher salt
- 1 T. ground black pepper
- 2 tsp. dried basil
- 1 tsp. crushed red pepper flakes
- Pinch nutmeg
- 2 lb. ground chuck
- 1 C. low-sodium beef broth
SAUCE - GHIRADELLI SIGNATURE HOT FUDGE
By akselden
1. In a heavy saucepan, combine the chocolate, butter, sugar, water, and light corn syrup
- 4 oz. Ghirardelli 60% Cocoa Bittersweet Chocolate Baking Bar, broken into pieces
- 4 T. butter, cut into chunks
- 1 1/2 C. sugar
- 1/2 C. water
- 1/4 C. light corn syrup
- 1 tsp. vanilla extract
Baked Salmon with Pea Tendrils and Dill
By akselden
The salmon is equally good served hot or cold
- 2 tablespoons olive oil, divided
- 1 2 1/2-pound center-cut wild salmon fillet, skin and pinbones removed
- 1/2 cup fresh orange juice
- 1/4 cup fresh lemon juice
- 1 teaspoon coarse kosher salt
- Peas and Pea Tendrils with Lemon Dressing
- Dill-Cucumber Sauce
SAGE-BUTTER SAUCE
By akselden
Saute shallot in butter in a small saucepan over medium heat just until soft, 2-3 minutes, Add wine, cream, broth, ...
- SAUTE IN I T. UNSALTED BUTTER:
- 3 T. shallot, minced
- ADD AND REDUCE:
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1 t. fresh lemon juice
- WHISK IN:
- 4 T. (1/2 stick) cold unsalted butter, cubed
- FINISH WITH:
- 1-2 t, minced fresh sage
- Salt, white pepper, and
- cayenne to taste
RIBS - BABY BACK ST. LOUIS STYLE
By akselden
1. Preheat oven to 400°F
- SAUCE:
- 4-5 lbs baby back ribs
- 3 T. olive oil
- 1 small onion, minced
- 6 garlic cloves, minced
- 3/4 C. tomato paste
- 1/2 C. cider vinegar
- 2 T. water
- 1/4 C. Worcestershire sauce
- 3/4 C. maple syrup
- 1 T. ground chipotle pepper or 1 T. liquid smoke
- Salt and pepper to taste