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Recipes
RACK OF LAMB - MINT YOGURT SAUCE
By akselden
Place a roasting pan in the oven and begin heating to 450°F
- 1 or 2 racks of lamb, Frenched*
- Salt and pepper to season
- Drizzle vegetable oil
- 3 cloves garlic, peeled
- 1/2 C. chopped white onion
- 2 T. fresh lemon juice
- 1/2 tsp sea salt
- 1/2 C. plain yogurt
- 2 T. olive oil
- 1 T. finely chopped fresh mint
- 1 tsp paprika
- 1/2 tsp cumin
Green Beans with Sage and Pancetta
By akselden
1. Line baking sheet with several layers of paper towels
- 2 1/2 lb. green beans, trimmed
- 8 oz. thinly sliced pancetta, coarsely chopped
- 2 T. extra-virgin olive oil, divided
- 3 T. coarsely chopped fresh sage
- Fleur de sel" or other medium-grain sea salt for serving (optional)
BREAD - IRISH SODA
By akselden
1. Preheat oven to 350°. Butter a baking sheet
- 3 T. unsalted butter, melted, plus more for pan
- 4 C. all-purpose flour, plus more for kneading
- 3/4 C. sugar
- 3/4 C. raisins
- 2 T. caraway seeds
- 1 tsp. baking soda
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1 1/2 C. buttermilk
- 2 large eggs
RISOTTO - BARLEY WITH DUCK SAUSAGES
By akselden
1. Heat oil in a large casserole over medium-high heat
- 3 T. olive oil
- 1 C. finely chopped mixed carrots, onions, and celery
- 1 C. pearl barley
- 1/2 C. dry white wine
- Salt and freshly ground black pepper to taste
- 1.5 oz. Glace de Canard Gold + 5 C. water, heated to boil
- 1/2 + C. grated Parmesan cheese
- 2 T. minced fresh sage leaves + extra leaves to garnish
- 4-8 duck sausages, heated until hot
SOUFFLE - TRAMONTANA PUMPKIN
By akselden
1. Preheat oven to 375°F
- Base:
- 1 egg yolk
- 1 T. sugar
- 1 T. amaretto
- 1 tsp. pumpkin pie filling
- Filling:
- 2 egg whites
- 1 T. sugar
Crispix Mix
By akselden
Method: In large bowl combine cereal, popcorn and pretzels
- 6 cups (1.5 L) CRISPIX* cereal
- 4 cups (1 L) plain popped popcorn
- 1 cup (250 mL) pretzels
- 3 tbsp (45 mL) margarine or butter, melted
- 1/4 tsp (1 mL) garlic salt
- 1/4 tsp (1 mL) onion salt
- 2 tsp (10 mL) lemon juice
- 1 tbsp (15 mL) Worcestershire sauce
CASSEROLE - CURRIED EGG SHRIMP
By akselden
Cut eggs lengthwise, mash yolks
- 8 hard cooked eggs
- 1/2 C. mayo
- 1/2 tsp. curry powder
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1 T. butter melted
- 2 T. flour
- 1 can frozen shrimp sauce
- 1 soup can milk
- 1 1/2 C. sharp cheddar cheese shredded
- 1 C. buttered soft bread crumbs
PAELLA
By akselden
Fill a bowl with water; add lemon, juice and artichokes
- Juice of 1/2 lemon
- 4 large artichokes, stems, outer
- leaves and choke removed, artichokes quartered
- 4 cups chicken stock
- 1 tsp. saffron threads, crushed
- 3 garlic cloves, finely chopped
- 1 cup olive oil
- 6 boneless chicken thighs,
- cut into 1" pieces
- 1/3 lb. pork loin, cut into 1" pieces
- 1/2 lb. pork sausages, cut into
- 1 " pieces
- 7 oz. cleaned squid rings
- 1 yellow onion, thinly sliced
- 1 red bell pepper, seeded and
- cut into 1" pieces
- 1 lb. tomatoes, peeled, seeded
- and chopped
- 2 1/2 cups short-grain rice
- 1 cup peas, fresh or frozen
- Coarse sea salt, to taste
- 6 oz. monkfish, cut into l' pieces
- 24 large mussels, scrubbed
- 12 medium shrimp, peeled
- Flat-leaf parsley for garnishing.
TART - LEMON CURD TARTLETS
By akselden
For pastry: 1. Preheat oven to 350°F
- FOR PASTRY:
- 1 1/2 C. flour
- 1 1/2 sticks butter
- 5 T. powdered sugar
- FOR LEMON CURD:
- 3 large eggs
- 1/3 C. fresh lemon juice
- 3/4 C. granulated sugar
- 4 T. unsalted butter, cut in pieces
- 2 T. lemon or lime zest
RIBS - COUNTRY STYLE BRAISED WITH ANCHO CHILES
By akselden
Asado de Puerco
- 2 T. lard
- 2 1/2 lb. country style pork ribs, boned with meat cut into pieces about 1 1/2" x 3"
- Salt
- 5 ancho chiles
- 3 cloves garlic, crushed and peeled
- 1 tsp. cumin seeds, toasted and ground
- 2 bay leaves
- 1 wide strip orange zest