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Recipes
PIZZA MARINARA
By akselden
Spread a thin layer of Pizza Sauce (1/2 cup) on each Pizza Dough, leaving a 1-inch border
- 1 About 1 cup Pizza Sauce
- 2 balls (1/2 recipe) Pizza Dough
- Dried oregano
- 1 or 2 garlic cloves, thinly sliced
- Extra-virgin olive oil
Thai Crab Salad
By akselden
Check the crabmeat for shells
- 1 1/2 lb. fresh crab meat
- 2 ripe mangoes
- 1 large papaya, either green (tastes similar to a cucumber) or ripe cucumber
- 1 daikon radish
- 1/2 bunch each of mint, cilantro, and Thai basil, all rinsed and picked, reserving stems
- 3 limes, cut into wedges
- 3 oz. shaved coconut, lightly toasted
- COCONUT GELEE
- 1 13.5-oz. can unsweetened coconut milk
- 1 whole-stalk piece of lemongrass, smashed and cut into chunks
- Reserved stems of mint, cilantro, and Thai basil
- 2 1/2 tsp. powdered gelatin
- Salt, as needed
- THAI VINAIGRETTE
PANCAKES - BUTTERMILK
By akselden
1. Preheat oven to 200 degrees with a rack set in the center of the oven
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk
- 4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for griddle
BRISKET - VIETNAMESE-STYLE
By akselden
Cut the beef brisket into 1" pieces
- 1 1/2 lb. beef brisket
- 1 T vegetable oil
- 1 T minced garlic
- 2 1/2 " thick slices fresh ginger, lightly crushed
- 2 stalks lemongrass, trimmed, cut into 3" pieces and lighly crushed
- 2 star anise
- 8 C. water or beef stock
- 1 C. ketchup
- 1/2 tsp. sea salt
- 2 medium carros, peeled and cut into 2" pieces
- 2 medium new potatoes, peeled and quartered
- 1 T. fish sauce
- 1 T. oyster sauce
Bistro Style Chicken with Tomato and Tarragon
By akselden
Heat the oil in a large, heavy non reactive skillet over medium high heat
- 3 tablespoons olive oil
- 2 chicken breasts and 2 leg/thighs, on the bone with skin (or a3 1/2 pound chicken cut up)
- 2 large cloves garlic, minced,
- 1 cup dry white wine
- 1/2 cup canned low-sodium chicken broth
- 1 28-ounce can whole peeled tomatoes, lightly crushed with your hands, juice reserved.
- 1/4 cup tarragon or white wine vinegar
- 3 tablespoons unsalted butter
- 2 teaspoons roughly chopped fresh tarragon leaves
- Kosher salt and finely ground black pepper
Standing Rib Roast - Garlic Herb
By akselden
Using a rigid boning knife, trim off all but 1/4 to 1/2 inch of the fat from the exterior of the roast
- 1 standing beef rib roast, 6 to 8 lb., chine bone removed by butcher
- 8 garlic cloves, minced
- 2 Tbs. minced fresh thyme
- 2 Tbs. minced fresh rosemary
- 1 Tbs. salt, plus more, to taste
- 1 1/2 tsp. freshly ground pepper, plus more, to taste
- 1 1/2 Tbs. olive oil, plus more as needed
- 1 3/4 cups beef stock
- 2 tsp. veal demi-glace
SEARED SEA SCALLOPS WITH SAFFRON AND CURED HAM
By akselden
In two very hot sauté pans, sauté the scallops in the oil until they are golden brown on the
- 12 sea scallops (10 scallops per lb. size)
- 4 tbsp. blended olive oil
- 4 oz. caramelized onions (see recipe).
- 1 c. lemon-cayenne-saffron buerre
- blanc (see recipe)
- 1/4 c. crispy Serrano ham
WRAP - LAMB AND CUCUMBER
By akselden
1. In a small bowl combine yogurt, olives, garlic, oregano, salt and pepper
- 1 / C. plain low-fat yogurt
- 2 T. chopped black olives
- 1 tsp. minced garlic
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 4 soft lavash flatbreads or pita bread
- Lamb
- Cucumber
- Red Onion
BUNDT CAKE - CANDIED PINEAPPLE CROWN
By akselden
1. Preheat oven to 350°F
- CAKE:
- 1 C. margarine
- 1 C. sugar
- 1 1/2 tsp. vanilla sugar
- 5 T. cocoa
- 4 eggs
- 2 1/2 C. flour
- 10 T. cornstarch
- 2 level tsp. baking powder
- 8 oz. candied pineapple
- FROSTING:
- 8 oz. bitter-sweet chocolate glaze
- DECORATION:
- 4.37 oz. heavy cream
- Candied pineapple
ICE CREAM - TRIPLE CHOCOLATE
By akselden
Requires KitchenAid Ice Cream Maker
- 2 C. whipping cream, divided
- 2 oz. semisweet baking chocolate, cut into chunks
- 2 oz. unsweetened baking chocolate, cut into chunks
- 2 C. half and half
- 1 C. sugar
- 1/3 C. unsweetened cocoa powder
- 8 egg yolks
- 4 tsp. vanilla
- 1/8 tsp. salt
- 6 oz. milk chocolate, chopped (about 1 1/2 C.)