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Recipes
Italian Tomato and Zucchini Saute
By akselden
In a large skillet over medium-high heat, combine oil and wine; saute onion mixture for 3 minutes, stirring frequen...
- 1 tsp. olive oil
- 1/4 c. white wine
- 1/3 C. minced red onion
- 2 cloves fresh garlic, minced
- 2 c. diced tomato
- 2 c. sliced zucchini
- 1/2 c. minced red bell pepper
- 1/4 tsp. dried oregano
- 1 tbsp minced fresh basil leaves
SANDWICH - SMOKED SALMON CLUB
By akselden
1. Lightly toast the white bread
- 8 slices white bread
- 4 slices pumpernickel bread
- 3 hard-boiled eggs
- Zest and juice of 1 lemon
- 1/3 C. mayonnaise
- 1/2 bunch chives, diced
- 2 ripe avocados
- 1/2 lb. sliced smoked salmon
- 1 head Bibb lettuce, washed
- Salt and pepper to taste
Sangria Ice Cream Topper
By akselden
1. Gently mix first three ingredients in a small pot
- about 2 cups/500 ml 1 pint about 2 cups/500 ml strawberries, stemmed and halved
- 75 ml 1/3 cup 75 ml fruit wine such as cherry, raspberry or blackberry we used black raspberry wine
- 45 ml 3 tbsp 45 ml granulated sugar
- 1 orange
PANFORTE - CHOCOLATE
By akselden
Italian Fruitcake
- 1/2 C. dried apricots, finely chopped
- 1/3 C. candied pineapple
- 1/3 C. mixed candied peel
- 1/3 C. candied citron
- 1/2 lb. hazelnuts, skins removed and roasted
- 1/2 lb. almonds, skins removed and roasted
- 1 1/2 C. all-purpose flour
- 4 T. cocoa
- 2 tsp. cinnamon
- 1/4 lb. semi-sweet chocolate
- 1 C. honey
- 3/4 C. sugar
- Custard or cream for drizzle
- Berries for garnish
MUFFINS - MICROWAVE 100% BRAN
By akselden
1. Preheat oven to 400 degrees or use microwave
- 2 C. 100% Bran
- 1 1/4 C. skim milk
- 1 C. all purpose flour
- 1/3 C. firmly packed light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 C. margarine, melted
- 1/4 C. Egg Beaters
- 1/2 C. each chopped apple and seedless raisins
FONDUE - SNAKE RIVER GRILL BITTERSWEET CHOCOLATE
By akselden
In a medium saucepan, scald cream and milk by bringing just to a simmer
- 1 C. heavy whipping cream
- 1 C. whole milk
- 22 oz. best-quality bittersweet
- chocolate, finely chopped
- 1/2 C. brandy
- Dipping treats of your choice
Spicy Butter Tarts
By akselden
Method Preheat oven to 400°F (205°C)
- Pastry for 24 tart shells:
- 2/3 cup (170 rol) Gay Lea Butter, soft
- 1-1/2 cups (375 ml) brown sugar,
- firmly packed
- 1 cup (250 ml) dark corn syrup
- Pinch of salt
- 4 eggs, well beaten
- 1-1/2 tsp (7.5 ml) vanilla extract
- 2 tbsp (30 ml) lemon juice
- 1 tsp (5 ml) each cinnamon, nutmeg, allspice
- 1 cup (250 ml) currants
- 1/2 cup (125 ml) walnuts, filberts or
- pecans,chopped
FETTUCCINE - SEAFOOD
By akselden
1. For garlic cream sauce: heat butter in saucepan; add garlic and simmer until garlic softens
- Garlic cream sauce:
- 4 oz. fresh egg fettuccini
- 1 1/2 oz. scallops
- 2 prawns (31-35 per lb. size) peeled and deveined
- 1 oz. crab meat, Dungeness
- 1 oz. shrimp meat, Chilean
- 1 oz. grated parmesan cheese
- 1/4 tsp. minced parsley
- 1/3 C. butter
- 4-5 cloves garlic
- 2 C. heavy cream
- 3/4 tsp. kosher salt
- 1/4 tsp. black pepper
CONFIT OF ROSEMARY POTATO
By akselden
Cut out cylindrical shapes the length of each potato
- 3 large yellow potatoes
- 2 T. olive oil
- Pinch of Spanish paprika
- 2 cloves garlic, crushed
- 2 large sprigs rosemary
- 2 sprigs thyme
- 2 bay leaves
Mushroom Ragout
By akselden
Trim the mushrooms, reserving the stems and trimmings
- 2 pounds mixed mushroom (choose three to five different types, including wild mushrooms)
- 1/2 ounce (15 grams) dry mushrooms
- 1 shallot, finely chopped
- 1/2 cup dry white wine
- 1/2 cup concentrated chicken or veal broth
- 3 tablespoons butter
- Salt and freshly ground pepper