Akselden's profile page
Recipes
PIE - OATMEAL MOM'S
By akselden
Pie: 1. Preheat oven to 375°F
- 2 slightly beaten eggs
- 3/4 C. maple syrup
- 1/2 C. granulated sugar
- 1/2 C. packed brown sugar
- 1/2 C. milk
- 1/2 C. butter, melted
- 1 tsp. vanilla
- 1 C. flaked coconut
- 3/4 C. rolled oats
- 1/2 C. chopped walnuts
- 1 9-inch unbaked pie crust
- Cinnamon Whipped Cream
- 1 C. whipping cream
- 2 T. sifted powdered sugar
- 1 tsp. vanilla
- 1/2 tsp. ground cinnamon
- Dash ground nutmeg
BEEF TENDERLOIN - PAN ROASTED WITH GORGONZOLA
By akselden
In a small bowl mash together cheese, panko and rosemary
- 1/4 C. Gorgonzola cheese, crumbled
- 1/4 C. panko (Japanese bread crumbs)
- 2 tsp. chopped fresh rosemary
- 1 1/2 T. heavy cream
- 1 C. red wine
- 1 shallot, minced
- 2 T. chopped fresh tarragon
- 1 C. veal demiglace (homemade
- or packaged)
- 1 T. vegetable oil
- 2 ~ 6 oz. beefsteak fillets
- Salt and pepper to taste
STRING BEANS WITH SHALLOTS
By akselden
Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only
- 1 pound French string beans (haricots verts), ends removed
- Kosher salt
- 2 tablespoons unsalted butter
- 1 tablespoon good olive oil
- 3 large shallots, large-diced
- 1/2 teaspoon freshly ground black pepper
PEPPYPOLITAN
By akselden
Fill a cocktail shaker with ice
- 3/4 oz. pepper vodka
- 1 oz. sloe gin
- 3/4 oz. peach schnapps
- 3/4 oz. apple juice
- 3/4 oz. cranberry juice
BREAD - WHITNEY HOTEL'S GRILLED FOCCACIA
By akselden
1. In a bowl, dissolve yeast in the warm water
- Topping:
- 3 T. active dry yeast
- 1 1/4 C. warm water
- 1/3 C. olive oil
- 4 1/2 T. sugar
- 1 T. salt
- 3 3/4 C. all purpose flour
- 1/4 C. olive oil
- 2 medium cloves garlic, finely chopped
- 3-4 T. fresh rosemary
- 2 pinches kosher salt
RAVIOLI - BACON AND EGG WITH SPINACH AND BROWN BUTTER
By akselden
Pasta Machine
- Ravioli Filling:
- 6 strips bacon, finely chopped
- 2 cloves garlic, finely minced
- 1 1/2 lbs. spinach, stemmed and chopped
- 3/4 C. mascarpone cheese
- 1/4 C. plus 2 T. grated Parmesan
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 6 large eggs, separated, whites discarded
- Pasta dough:
- 4 large eggs
- 1/2 T. milk, or as needed
- 3 C. all-purpose flour, plus extra for kneading
- Brown Butter:
- 3 T. unsalted butter
- 1 1/2 T. chopped fresh sage
- Salt and pepper
- Juice of 1 large lemon
Spiced Almonds
By akselden
1. Mix the salt, cumin, ginger, red pepper flakes and sesame seeds together with 1/4 cup sugar in a large bowl
- cup sugar:
- 2 teaspoons salt
- 1/2 teaspoon ground cumin
- 2 teaspoons ground ginger
- 1 teaspoon crushed red pepper flakes
- 1/4 cup sesame seeds
- 2 tablespoons vegetable oil
- 3 cups whole blanched almonds
BEEF TENDERLOIN WITH HENRY BAIN SAUCE
By akselden
PROCESS chutney in a food processor until smooth
- 1 (8 ounce) bottle chutney
- 1 (14-ounce) bottle ketchup
- 1 (12-ounce) bottle chili sauce
- 1 (11-ounce) bottle steak sauce
- 1 (10-ounce) bottle Worcestershire
- sauce
- 1 tsp. hot sauce
- 1/4 C. butter or margarine, softened
- 2 tsp. salt
- 1 tsp. freshly ground pepper
- 1 (4 1/2- to 5 pound) beef tenderloin, trimmed
LAMB CHOPS - MUSTARD CRUSTED MINI
By akselden
Heat oven to 450°F. In bowl combine bread crumbs, herbs and garlic
- 5 C. fresh bread crumbs
- 1/2 C. mixed chopped parsley, thyme and oregano
- 5 large cloves of garlic, minced
- Salt and pepper
- 5 T. olive oil, divided
- 5 T. unsalted butter, divided
- 10 (6-7 bones in each) racks of lamb, trimmed
- 10 T. Dijon mustard
BONELESS PORK TENDERLOIN - APRICOT GLAZED
By akselden
1. Heat broiler, set rack 4 inches from heat
- 2 pork tenderloins (about 12 oz. each), trimmed of excess fat
- 1 T. olive oil
- Coarse salt and ground pepper
- 10 to 12 oz. apricot jam (about 1 C.)
- 1/4 C. spicy brown mustard