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Recipes
Walnut-Crusted Mountain Trout
By akselden
For walnut flour, combine 1 1/2 cups walnut pieces, flour, and garlic powder in food processor
- 1 1/2 cups walnut pieces
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons garlic powder
- 4 Meyer lemons or small lemons, halved
- 1/2 cup olive oil, divided
- 8 (8- to 10-ounce) fresh rainbow trout fillets
- 1/2 cup chopped walnuts
- 1/3 cup thinly bias-sliced green onions
- Coarse sea salt
SAUCE - SEVEN MINUTE SUMMER TOMATO
By akselden
1. Heat oil in cooker. Saute onion and garlic for 3 minutes
- 2 tsp. olive oil
- 1 C. coarsely chopped. onion
- 1 large clove garlic, minced
- 3 lb. ripe plum or beefsteak tomatoes, peeled if desired, cored and cut into chunks
- 2 C. tightly packed fresh basil leaves,
- coarsely chopped
- 1/2 tsp. salt, or to taste
TRUFFLED POPCORN
By akselden
Pop kernels in air popper or favorite popcorn popper following manufacturer's directions
- 14 cup popcorn kernels
- 1/8 cup melted butter
- 2 tablespoons truffle oil
- 1 tablespoon finely minced fresh
- parsley
- 1/2 cup grated, aged Parmesan cheese
- salt and freshly ground black pepper
- 1 small, fresh white or black truffle for
- optional garnish
QUICHE - HERBED TOMATO
By akselden
I used Marie Calendar prepared frozen pie crust
- Pastry for an 11 inch quiche pan:
- 1 1/2 C. all-purpose flour
- 1/2 tsp. salt
- 6 T. cold unsalted butter,
- cut into bits
- 2 T. cold vegetable shortening
- 3-4 T. ice water
- Fresh tomato puree:
- 3/4 C. minced onion
- 2 T. butter
- 4 large tomatoes, peeled, seeded, squeezed and chopped
- 1/2 tsp salt
- 1/4 tsp of pepper
- 1/8 tsp of sugar
- bouquet garni composed of 4 sprigs each of parsley and thyme
- 1 bay leaf
- Custard:
- 1 C. heavy cream
- 1/2 C. light cream
- 2 eggs
- 2 egg yolks
- Layers:
- 1/4 C. grated Swiss cheese + 2T.
- 1/4 C. grated Parmesan cheese + 2T.
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1/2 inch thick tomato slices
- Salt, pepper and thyme to taste
- Butter
- Chopped Parsley
Grilled Fish
By akselden
1. Preheat grill or broiler
- 6 whole Lake Superior herring or rainbow
- trout, about 8 oz. each, cleaned
- 2 tbsp, extra-virgin olive oil
- Salt and pepper
PIE - CHOCOLATE SANTA'S CHOICE
By akselden
1. Pecan Pastry: In a mixing bowl, combine flour and salt
- Pecan Pastry:
- 1 1/4 C. all-purpose flour
- 1/4 tsp. salt
- 1/3 C. shortening
- 1/4 C. finely chopped pecans
- 4-5 T. cold water, divided
- Filling:
- 3/4 C. packed brown sugar
- 1/2 C. granulated sugar
- 1/2 C. all-purpose flour
- 1/2 C. chopped pecans
- 1 C. butter, melted and cooled
- 2 beaten eggs
- 1/2 tsp. vanilla
- 1 C. semisweet chocolate pieces
- Vanilla ice cream (optional)
PRETZELS - RANCH
By akselden
1. Break pretzels into small pieces by laying bags on counter and banging hard with a hammer or meat tenderizer
- 2 pkg. Snyder sourdough fat free pretzels
- 1/2 C. light olive oil
- 1 tsp. lemon pepper
- 1 tsp. onion powder
- 3 tsp. dill
- 2 pkgs. Hidden Valley Ranch Dressing Mix
GALLETTES - MINI APPLE WITH ITALIAN CARAMEL CREAM
By akselden
1. In small bowl, combine crumb topping ingredients
- Crumb Topping:
- 1/2 C. flour
- 1/4 C. brown sugar
- 1/4 C. granulated sugar
- 4 T. unsalted butter, divided
- Apple Filling:
- 4 C. sliced Haralson apples (about 4)
- 3 (.32 oz.) envelopes Dr. Ocker Original Vanilla Sugar
- Pastry:
- 1 egg
- 1 tsp. water
- 1 (17.3 oz.) pkg. puff pastry sheets, thawed
- 1 (8 oz.) carton Dolce Italian Caramel Cream
LAMB CHOPS - GRILLED SHOULDER WITH TOMATO, ONION, AND SUMAC SALAD
By akselden
Make the marinade. Toast the cumin seeds in a small dry skillet over moderate heat until fragrant
- Marinade:
- 2 tsp cumin seeds
- 6 T. EVOO
- 2 T. lemon juice
- 4 large cloves garlic, minced
- 2 T. minced fresh thyme
- 1 1/2 tsp salt
- 1 tsp Aleppo pepper, Maras pepper or paprika
- 4 lamb shoulder chops, about 1/2 lb. each
- 1/2 large sweet red onion
- 2 medium tomatoes, cut into thin wedges
- 1 1/2 T ground sumac
- 1 1/2 T EVOO
- 2 T. coarsely chopped cilantro
- Sea Salt
- Lemon juice
- Lemon wedges
RUSSIAN DILL SAUCE
By akselden
Combine all ingredients and chill
- 3/4 C. mayonnaise
- 1/2 C. sour cream
- 4 T. ketchup
- 2 T. chopped fresh dill
- 2 T. sweet relish