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Recipes
Baby Carrots
By akselden
Boil the carrots in water until they are tender, about 5 minutes
- 12 ounces baby carrots
- 1 tablespoon butter
- Salt and freshly ground pepper
POTATO-SAUSAGE PIZZA
By akselden
Shape pizza dough; brush with oil and sprinkle with salt
- SHAPE DOUGH; BRUSH WITH:
- Extra-virgin olive oil
- Kosher or sea salt to taste
- ASSEMBLE PIZZA WITH:
- 1 cup Swiss cheese, grated
- 1 cup fresh spinach leaves
- 2 cups red potatoes, unpeeled, sliced, cooked
- 2 cups cooked Italian link sausage, cut into 1/2"-thick rounds
- BAKE; BRUSH CRUST WITH:
- Extra-virgin olive oil
- SPRINKLE WITH:
- Crushed red pepper flakes
ANGEL FOOD CAKE - CITRUS
By akselden
FOR ORANGE CURD FILLING: 1
- ORANGE CURD FILLING:
- 1 angel food cake
- 2 10 oz. cans whole mandarin orange segments, well drained
- 1 1/2 C. fresh orange juice
- 7 large egg yolks
- 3/4 C. granulated sugar
- Pinch of salt
- 1/2 C. unsalted butter, cut into small pieces (about 1/2" cubes)
- CITRUS GLAZE:
- 2 C. icing sugar, sifted
- 2 T. unsalted butter, softened
- 2 T. fresh orange juice
- 2 T. fresh lemon juice
- 1 tsp. finely grated orange zest
- Pinch of salt
SHORT RIBS RED WINE-BRAISED WITH CARROT GRATIN AND SEARED RIB EYE WITH POMMES DAUPHINE
By akselden
Carrot Gratin must be made 6 hours ahead
- For Braised Short Ribs:
- 3 bottles dry red wine
- 2 T. vegetable oil
- 8 pieces boneless short ribs, trimmed salt
- 2 tsp. black peppercorns, crushed
- All purpose flour for dredging
- 10 garlic cloves, peeled
- 8 large shallots, trimmed, peeled and split
- 2 medium carrots, peeled, trimmed and cut into 1" lengths
- 2 stalks celery, peeled, trimmed and cut into 1" lengths
- 1 medium leek, white and light green only, trimmed and coarsely chopped
- 6 sprigs parsley
- 2 sprigs thyme
- 2 bay leaves
- 2 T. tomato paste
- 3 qt. unsalted beef stock or store bought low sodium beef broth
- Freshly ground white pepper
- For Seared Rib Eye:
- Olive oil
- 3 1/2 lb. beef rib eye, trimmed and cut into eight 6 oz. portions
- Salt and coarsely ground pepper
- 3 cloves garlic, peeled
- 3 sprigs thyme
- For Carrot Gratin:
- 4 C. whole milk
- 2 C. heavy cream
- 1 tsp. Mousa spice (laboiteabiscuits.com)
- 1 egg
- Salt and pepper
- Butter
- 2 large idaho potatoes, peeled
- 6 large carrots
- For Pommes Dauphine:
- 1/2 C. water
- 2 T. butter
- 1/2 C. all purpose flour
- 2 whole eggs
- 3 1/2 oz. warm, mashed Yukon potatoes
- 3 1/2 oz. warm, mashed Idaho potatoes
- Salt and Pepper
- 8 cloves black garlic (terraspice.com)
- Vegetable oil
- For Carrot Coulis:
- 1 tsp. olive oil
- 5 large carrots, peeled and sliced
- 1/2 C. chicken stock
- 1/2 C. cream
- 1 tsp. Mousa spice
- Salt and Pepper
- For Shallot Marmalade:
- Cheesecloth
- Twine
- 2 sprigs thyme
- 1 bay leaf
- 5 crushed black peppercorns
- 5 shallots, peeled
- 1 C. red wine
- 1 C. port
- 1 tsp. salt
- For Rainbow Carrot Confit:
- 2 orange carrots, peeled
- 2 yellow carrots, peeled
- 2 red carrots, peeled
- 1 clove garlic, peeled and smashed
- 2 sprigs thyme
- 2 C. olive oil
- Salt and Pepper
- To serve:
- 2 lemons, peeled, segmented and diced
- 2 oz. micro carrot tops (chefs-garden.com)
- Capers rinsed and chopped
- Taggiashe olives
- Cracked black pepper
- Fleur de sel
BLUE CHEESE BUTTER
By akselden
Combine all ingredients in a small bowl using an electric mixer or food processor
- 4 oz. butter, room temperature
- 4 oz. crumbled blue cheese
- 1 clove garlic, minced
- 1 tsp. Worcestershire
- 1/2 tsp. dry mustard
WILD MUSHROOM STRUDEL
By akselden
1. Clean the mushrooms and slice any large ones into pieces no larger than % of an inch
- 3/4 pounds mixed wild mushrooms
- 2 tablespoons olive oil
- 1/2 medium onion, finely chopped
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 1/3 cup white wine
- 1/2 teaspoon chopped thyme leaves
- 1/4 pound Asiago fresco,finely diced,
- or fresh goat cheese, crumbled
- 2 tablespoons chopped parsley
- 4 tablespoons plain dried bread
- crumbs
- 2 sheets phyllo dough,each 17 1/2 by
- ll inches
- 2 tablespoons melted unsalted butter
STRAWBERRY SUNDAE
By akselden
In a small bowl, sprinkle the powdered gelatin over the cold water and soak for at least 15 minutes
- Strawberry gelee
- 1 tsp. powdered gelatin
- 3 tsp. cold water
- 1 1O-oz. jar of strawberry jelly
- Whipped cream
- 3/4 cup heavy cream
- Seeds scraped from 1/2 a vanilla bean
- 2 T sugar
SHORT RIBS - ASIAN BRAISED
By akselden
Season short ribs with five spice, shake off excess
- 2 T. Chinese five spice
- 4 lb. bone in beef short ribs
- 2-3 T. olive oil
- 1 large yellow onion, cut into 1/4" slices
- 4 garlic cloves, thinly sliced
- 1/3 C. plum wine
- 1/3 C. soy sauce
- 1/3 C. rice vinegar
- 1/4 C. sesame oil
- 1 T. chili garlic paste
- 2 T. grated fresh ginger
- Zest of 1 orange, peeled with vegetable peeler into 1/2" strips, plus juice of 1 orange
- 1/4 C. sugar dissolved in
- 3/4 C. boiling water
- Steamed rice for serving
ANGEL FOOD CAKE - PINA COLADA
By akselden
To make Candied Coconut Ribbons: Note: The ribbons can be made up to 3 days ahead and kept in a cool dry place
- Candied Coconut Ribbons:
- 1 angel food cake
- 1 fresh coconut
- 1/4 C. icing sugar, sifted
- White Frosting:
- 1-1/2 C. granulated sugar
- 1/4 C. plus 1 T. cold water
- 2 large egg whites
- 1 T. white or golden corn syrup
- 1/2 tsp. cream of tartar
- Pinch of salt
- 2 tsp. rum extract
- Pineapple Filling:
- 1 14-oz. can sliced pineapple, drained*
- 1/4 C. White Frosting (see above)
- Do not substitute crushed pineapple for the sliced pineapple.
ROASTTAPENADE GUINEA FOWL ON CREAMED CHARLOTTE POTATOES
By akselden
Start cooking the potatoes when it's convenient
- 1.2 About 1.2kg medium-large charlotte potatoes
- 550 About 550ml semi-skimmed milk
- 200 m I single cream
- 30 g chilled butter, diced
- 2 small, ready-to-roast guinea fowls
- 3 heaped tablespoons good, black-olive tapenade