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Recipes
Chicken Pot au Feu
By akselden
Combine chicken broth, ginger root, carrot, celery, parsnip, potato, chives and nutmeg in medium size pan
- 2 1/2 c. Chicken Broth
- 2 (1/8 inch thick) slices fresh ginger root
- 1 medium carrot, peeled and sliced 1/2" thick
- 1 celery stalk, sliced 1/2" thick
- 1 parsnip, peeled and-sliced 1/2" thick
- 1 small new potato, peeled and diced
- 1 tbsp minced chives
- Dash of grated nutmeg
- 1 boneless, skinless chicken breast, cut into bite-size pieces
- Salt and freshly ground white pepper
CARAMELIZED ONIONS
By akselden
In a large pan, cook the oil and onions over low heat for about 40 minutes, stirring every 15 minutes, until the on...
- 2 tbsp. blended Olive Oil
- 6 medium yellow onions (sliced)
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
CHUCK ROAST - BRAISED WITH MUSHROOMS
By akselden
In saucepan over high heat, bring stock to boil; add mushrooms
- 3 C. beef stock
- 1 oz. dried chanterelle mushrooms
- 4 lb. beef chuck roast, sliced 2" thick
- Salt and freshly ground pepper, to taste
- 1 1/4 C. all purpose flour
- 1/4 C. olive oil
- 2 yellow onions, sliced 1/4" thick
- 3 garlic cloves, crushed
- 1 C. dry white wine
- 1/2 C. drained diced canned tomatoes
- 1 oz. bittersweet chocolate, chopped
- 2 sprigs each fresh thyme, rosemary and oregano, tied with string
Cheese Torte Appetizers
By akselden
Cheddar with beer and cream cheese with black pepper and olives-layered, then cut into wedges
- 4 8-ounce pkg. cream cheese, softened
- 1 cup butter or margarine (2 sticks), softened
- 2 teaspoons cracked black pepper
- 1 6 oz. can (drained weight) pitted green olives, drained and chopped
- 3 10 oz. pkg. sharp cheddar cheese, shredded(7 1/2 cups)
- 1 12 oz. can or bottle of beer
- 2 1/4 teaspoons paprika
BROCCOLI GRILLED WITH CHIPOTLE LIME BUTTER AND QUESO FRESCO
By akselden
The chipotle-lime butter can be refrigerated overnight
- 6 T. unsalted butter, softened
- Finely grated zest and juice of 1 lime
- 1 T. Tabasco Chipotle Sauce
- 1 tsp. honey
- 1 garlic clove, finely grated on a Microplane
- Salt
- 4 heads of broccoli—stems trimmed, cut into large florets
- Olive oil, for drizzling
- 1 C. crumbled queso fresco (see Note)
House & Home's Chicken and Saffron Couscous Tajine
By akselden
1. In a large pot, heat the oil and butter on medium high heat
- 1 tbsp vegetable oil
- 1 tbsp butter
- 800 g skinless dark chicken meat (combination of skinless, boneless drumsticks and thighs)
- 1 onion, diced
- 1 ·3/4 cups Israeli couscous (larger than regular)
- 2 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp paprika
- 1/4 tsp cinnamon
- 1/4 tsp turmeric
- Pinch of saffron
- 3 1/2 cups chicken stock
- 1/3 cup finely diced dried apricots
- 1/3 cup raisins
- 1 cup each roughly chopped carrots, diced eggplant and green beans cut in 2" sections
LEMON-CAYENNE-SAFFRON BUERRE BLANC
By akselden
Reduce the wine and saffron until syrupy and nearly dry
- 1 c. white wine
- 1/2 tsp. saffron
- 3 tbsp. heavy cream
- 1/3 lb. cold unsalted butter
- 1/2 tsp. lemon juice
- 1/2 tsp. cayenne pepper
- 1 tsp. kosher salt
BBQ CHICKEN PIZZA
By akselden
Toss chicken with BBQ Sauce
- Toss TOGETHER:
- 2 cups cooked chicken, diced
- 1/2 cup purchased BBQ sauce
- SHAPE DOUGH; BRUSH WITH:
- Extra-virgin olive oil
- Kosher or sea salt to taste
- ASSEMBLE PZZA WITH:
- 1 cup fontina cheese, grated
- Prepared BBQ chicken
- 1/2 cup tomatoes, chopped
- 1/2 cup red onion, thinly sliced
- BAKE; BRUSH CRUST WITH:
- Extra-virgin olive oil
- SPRINKLE WITH:
- Crushed red pepper flakes
PUMPKIN CAKE - PRALINE
By akselden
1. Preheat oven to 350°F
- PRALINE TOPPING:
- 3/4 C. butter
- 1/3 C. heavy whipping cream
- 1 1/2 C. firmly packed brown sugar
- 1 C. pecan halves
- CAKE:
- 1 (18.25oz) pkg. Betty Crocker Yellow Cake Mix
- 3 eggs
- 15 oz. can pumpkin
- 1 C. water
- 1/3 C. creme fraiche
- 1 1/2 tsp. vanilla
- 2 tsp. pumpkin pie spice
- TOPPING:
- 1 1/2 C. heavy whipping cream
- 1 (.35oz) envelope Whip It
- 1/4 C. powdered sugar, sifted
- 1/4 tsp. vanilla
TURKEY A LA KING
By akselden
In a skillet, heat the turkey fat
- 2 tablespoons turkey fat or butter
- 1/4 pound mushrooms, sliced
- 1/2 green bell pepper, stemmed, seeded, and sliced
- 1 1/2 tablespoons flour
- 1 teaspoon Worcestershire sauce
- 1 cup half-and-half
- 1/3 cup pimento strips
- 2 cups diced cooked turkey meat
- Salt and freshly ground black pepper