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Recipes
LINGUINI - CLAMS IN PEPPER BROTH
By akselden
1. Cook pasta according to package directions 2
- 2 T. extra-virgin olive oil
- 2 cloves garlic, minced
- 2 lb. clams, scrubbed
- 1 C. dry white wine
- 2 T. unsalted butter
- 1 tsp. freshly ground black pepper
- 2 T. chopped flat-leaf parsley
- 1/4 tsp. finely grated lemon zest
- 8 oz. linguini
Cheddar and Pepper Crackers
By akselden
Spread the mixture by rounded teaspoons evenly on Triscuits or other whole grain crackers
- 2 cups shredded sharp cheese
- 3/4 cup chopped pecan pieces
- 1/3 cup mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1/2 cup Bell Pepper in a jar, red variety, drained
- 1/2 cup Bell Pepper in a Jar, green variety, drained
QUICHE - MUSHROOM CHICKEN
By akselden
Heat oven to 350'F. Mix rice, 2 of the egg whites and 1/4 tsp of the rosemary
- 2 1/2 C cooked brown rice
- 5 egg whites, divided
- 1/2 lb VELVEETA Light Pasteurized Process Cheese Product, cubed
- 1/2 tsp dried rosemary leaves, divided
- 1/4 C skim milk
- 1 C chopped cooked chicken
- 1 C sliced mushrooms
- 1/8 tsp pepper
Grilled Tuna with Saffron Risotto Portobello Mushrooms and Asparagus
By akselden
FOR RISOTTO: In saucepan, bring fish stock to a boil
- FOR RISOTTO:
- 6 cups fish stock (available frozen at
- many fish markets and supermarkets)
- 1 generous pinch saffron threads
- 2 tablespoons butter
- 1/2 small onion, peeled and minced
- 1 tablespoon dried thyme
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1/2 cup grated Asiago or Parmesan
- cheese
- FOR VEGETABLES:
- 8 green asparagus, washed, tough
- ends removed
- 8 white asparagus, washed, tough ends
- removed
- 4 portobello mushrooms, cleaned,
- tough stems and gills removed
- 4 tablespoons Basil Aioli (see crab cake recipe) or mayonnaise
- sea salt and freshly ground black
- pepper
- FOR TUNA:
- 4 tuna steaks, 6-8 ounces each, about
- 1 " thick salt and freshly ground pepper to taste
- 4 tablespoons Basil Aioli (see crab cake recipe) or mayonnaise
STANDING RIB ROAST WITH BORDELAISE SAUCE
By akselden
Position rack in lower third of oven; preheat oven to 450°F
- 1 standing beef rib roast, 6-6 1/2 lb.
- 2 T. chopped fresh rosemary
- 2 T. chopped fresh thyme
- Salt and freshly ground pepper, to taste
- 1 jar Bordelaise Finishing Sauce (Williams-Sonoma)
CROWN ROAST OF LAMB
By akselden
Have your butcher prepare the crown roast from 2 racks of loin lamb chops tied together in a circle
- 1 crown roast of lamb, 16 chops,
- prepared (about 3 1/2 pounds)
- 1 clove of garlic, cut into thin slivers
- 2 T. olive oil
- 2 tsp dried thyme
- 1 tsp coarse black pepper
- 2 bunches watercress for garnish
RED CABBAGE - BRAISED
By akselden
Cook bacon, in olive oil, in large saute pan until lightly crispy
- 1 T. olive oil
- 4 slices bacon, thick cut
- and smoked, cut into 1" pieces
- 1 small yellow onion
- 1 T. garlic, minced
- 4 C. red cabbage, shredded sliced thin
- 1 C. chicken stock
- 1/2 C. champagne vinegar
- 1/2 C. white wine
- 1 tsp caraway seeds, toasted
- 12 cloves roasted garlic, roasted 275F in oven until soft & light brown
- Salt & pepper to taste
THE COSMO RUSSE
By akselden
To make an individual drink, fill a shaker with ice
- 1 1/2 oz. berry vodka
- 1/2 oz. Grand Marnier
- 1/2 oz. Fresh lime juice
- 1/2 oz. simple syrup
- Splash of cranberry juice
ENGLISH MUFFINS
By akselden
1. Dissolve yeast in 2 T. warm water (110 degrees) and let proof
- 1 pkg (1 T.) dry yeast
- 1/2 C. scalded milk
- 1 C. warm water
- 2 tsp. sugar
- 1 tsp. salt
- 4 C. sifted flour
- 3 T. softened butter
SAUCE - FAMOUS BEAUJOLAIS SPAGHETTI
By akselden
1. In a large heavy pot, heat wine to simmering over medium-high heat
- 1/2 C. Beaujolais or other red wine
- 2 C. chopped yellow onion
- 4 cloves fresh garlic, minced
- 2 stalks celery, minced
- 1 large carrot, minced
- 1/4 C. minced fresh basil leaves
- 3 bay leaves
- 1/2 tsp. dried oregano
- 4 C. chopped tomatoes
- 1/4 C. tomato paste