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Recipes
Rare Yellowtail Tuna With Coriander and Fennel Seed
By akselden
Try to get a piece of tuna about 3 inches in diameter and 8 inches long
- Vinaigrette:
- 1 pound center cut tuna fillet
- 3 tablespoons olive oil
- Salt
- Cracked Black Pepper
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 medium fennel bulb, trimmed
- 1 small bunch radishes, trimmed
- 1 small bunch cilantro, tough stems removed
- 3 small shallots, diced finely
- Juice of 1/2 lemon
- 3 tablespoons Champagne vinegar
- Salt
- 1/2 cup extra virgin olive oil
MAPLE PECAN PIES
By akselden
Heat oven to 350°F. In a medium bowl combine pecans, maple syrup, egg, butter, vanilla and salt
- 1 cup chopped pecans
- 1/2 cup maple syrup
- 1 egg, lightly beaten
- 1 tbsp unsalted butter, melted
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 package (15 oz.) refrigerated
- piecrust
BEEF TENDERLOIN - ASIAN MARINATED
By akselden
Whisk together the liquids, garlic, ginger and lemongrass
- 3 to 4 lbs. organic beef tenderloin, trimmed
- 2 C. sparkling blanc de noirs
- 1/2 C. Worcestershire sauce
- 1/4 C. tamari
- 2 to 3 T. minced garlic
- 2 to 3 T. minced fresh ginger
- Juice of 1 blood orange
- 2 stalks of lemongrass, cut like a broom to expose more surface
- 1 to 2 T. golden syrup, or light corn syrup
- Salt and freshly ground pepper
BONELESS PORK LOIN ROAST - FENNEL CRUSTED
By akselden
Toast the fennel seeds in an iron skillet or heavy aluminum pan over medium high heat for about 3 minutes, stirring...
- Fennel Seasoning Mixture:
- 6 T. fennel seeds
- 1/2 tsp freshly ground pepper
- 2 bay leaves
- 1/4 C. sage leaves
- 1 large onion, sliced thin
- 1/2 C. vermouth
- 1/4 C. extra-virgin olive oil
- l boneless pork roast, rib or loin, about 2 1/2 to 3 pounds, trimmed of most fat
- 3 T. fennel seeds, toasted and crushed
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 1 T. finely chopped fresh sage
- Braised Onions (recipe follows)
STRAWBERRY - BASIL BUBBLE TEA
By akselden
FOR SIMPLE SYRUP In small saucepan, bring water and sugar to boil
- FOR SIMPLE SYRUP
- 1/2 cup water
- 1/2 cup granulated sugar
- FOR BUBBLE TEA
- 1 quart fresh strawberries, washed and
- hulled
- 1/8 cup fresh basil
- 1/2 cup fresh mint
- 3/4 tablespoon sugar
- 1/2 cup plus 1 tablespoon brewed, iced
- tea (Chef O'Connell uses passion fruit-flavor tea)
- 1/2 cup Simple Syrup (see above)
- 1 \4 cup frozen, prepared strawberry
- puree, thawed (available at specialty food stores
- TO SERVE
- 1/2 cup large tapioca pearls, cooked per instructions on box
- mint or basil leaves for optional
- garnish
BISCOTTI NAPOLETANI
By akselden
1. Combine all ingredients except honey and water in a mixing bowl and stir 1 or 2 minutes
- 2 C. all-purpose flour
- 3/4 C. sugar
- 3/4 C. whole, unblanched almonds,
- finely ground in a food processor
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 3/4 C. whole, unblanched almonds
- 1/3 C. honey
- 1/3 C. water
LASAGNE - SPINACH ROLLS
By akselden
1. Preheat oven to 350°F and lightly oil a 9x12 inch baking dish
- 2 C. mushroom spaghetti sauce
- 1 large bunch spinach, washed, de-stemmed, and coarsely chopped
- 1 C. part skim ricotta cheese
- 1/2 C. grated part skim mozzarella cheese
- 1 T. low-sodium soy sauce or tamari
- 8 whole wheat or spinach lasagna noodles, cooked and drained
- 1/4 C. grated parmesan cheese
Turtle Cheesecake a la Country Pub
By akselden
To make crust, process chocolate chips, bread crumbs, pecans, coconut and amaretto for about 1 minutes in processor
- Crust:
- 1/2 About 1/2 chocolate chips
- 1 cup bread crumbs
- 1/2 cup chopped pecans
- 1/4 cup coconut
- 1 tsp. amaretto liqueur
- Cheesecake:
- 1 1/2 lb. cream cheese
- 1 1/2 cup sugar
- 2 cup sour cream
- 1 tbsp. vanilla
- 4 eggs
- Topping:
- 1/2 cup caramel sauce
- 1/2 cup broken pecans
- 1 cup chocolate chips
Peppered Pecans
By akselden
1. Combine the sugar, salt, pepper and cinnamon
- 1/4 cup (50 mL) sugar
- 1 tbsp (15 mL) kosher salt
- 2 tbsp (25 mL) coarsely ground black pepper
- 1/4 tsp (1 mL) cinnamon
- 1 cup (250 mL) pecans
TART - BITTERSWEET CHOCOLATE WITH PISTACHIO ICE CREAM AND RASPBERRY COULIS
By akselden
1. In large bowl combine 2 C
- 3 C. heavy cream, divided
- 1 1/2 C. milk, divided
- 1 C. plus 4 T. sugar, divided
- 1/2 tsp. almond extract
- 1 C. chopped pistachios
- 1 pint raspberries
- 2 tsp. fresh lemon juice
- 1 prepared refrigerated pie crust
- 8 oz. bittersweet chocolate, chopped
- 2 eggs, at room temperature, slightly beaten
- 1/2 tsp. salt