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Recipes
Chicken Pot Pie with Savory Crumble Topping
By norsegal8
This recipe relies on two unusual ingredients: soy sauce and tomato paste
- Filling
- 1 1/2 pounds boneless, skinless chicken breasts and/or thighs
- 3 cups low-sodium chicken broth
- 2 tablespoons vegetable oil
- 1 medium onion, chopped fine (about 1 cup)
- 3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
- 2 small celery ribs, chopped fine (about 1/2 cup)
- Table salt and ground black pepper
- 10 ounces cremini mushrooms, stems trimmed, caps wiped clean and sliced thin
- 1 teaspoon soy sauce (see note)
- 1 teaspoon tomato paste (see note)
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup unbleached all-purpose flour
- 1 cup whole milk
- 2 teaspoons juice from 1 lemon
- 3 tablespoons minced fresh parsley leaves
- 3/4 cup frozen baby peas
- Crumble Topping
- 2 cups (10 ounces) unbleached all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon table salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- 6 tablespoons unsalted butter, cut into 1/2-inch cubes and chilled
- 1 ounce Parmesan cheese, finely grated (about 1/2 cup)
- 3/4 cup plus 2 tablespoons heavy cream (see note)
Roasted Vegetable Soup
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 3 to 4 cups chicken stock, preferably homemade
- 1 quart Roasted Winter Vegetables, recipe follows
- Kosher salt and freshly ground black pepper
- Brioche Croutons, recipe follows
- Good olive oil
- Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 pound carrots, peeled
- 1 pound parsnips, peeled
- 1 large sweet potato, peeled
- 1 small butternut squash (about 2 pounds), peeled and seeded
- 3 tablespoons good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
- 6 ounces brioche loaf or challah
- 1 tablespoon good olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Apple Turnovers - Barefoot Contessa
By norsegal8
Copyright 2006, Ina Garten, All Rights Reserved
- 1 teaspoon grated orange zest
- 3 tablespoons freshly squeezed orange juice
- 1 1/4 pounds tart apples, such as Empire or Granny Smith (3 apples)
- 3 tablespoons dried cherries
- 3 tablespoons sugar, plus extra to sprinkle on top
- 1 tablespoon all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- Pinch kosher salt
- 1 package (17.3 ounces, 2 sheets) frozen puff pastry, defrosted
- 1 egg beaten with 1 tablespoon water, for egg wash
Tiramisu - Barefoot Contessa
By norsegal8
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 6 extra-large egg yolks, at room temperature*
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese
- 30 Italian ladyfingers, or savoiardi
- Bittersweet chocolate, shaved or grated
- Confectioners' sugar (optional)
Noodle Kugel
By norsegal8
Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved
- 1 pound wide egg noodles
- 5 extra-large eggs
- 4 cups half-and-half
- 1/4 cup light brown sugar, packed
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 tablespoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup ricotta cheese
- 1 cup golden raisins
Chocolate Truffles
By norsegal8
Ina Garten, All Rights Reserved
- 1/2 pound good bittersweet chocolate such as Lindt
- 1/2 pound good semisweet chocolate such as Ghiradelli
- 1 cup heavy cream
- 2 tablespoons Grand Marnier, optional
- 1 tablespoon prepared coffee
- 1/2 teaspoon good vanilla extract
- Confectioners' sugar
- Cocoa powder
Boston Cream Pie - KAF
By norsegal8
Boston Cream Pie is a truly classic dessert
- Cake
- 3 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup milk
- 1 tablespoon unsalted butter
- 1 1/2 cups King Arthur Unbleached Cake Flour Blend
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- Filling
- 1 1/2 cups prepared pastry cream (from scratch, or pastry cream filling mix)
- Glaze
- 1/2 cup heavy or whipping cream
- 1 tablespoon corn syrup
- 3/4 cup chopped dark chocolate or semisweet chocolate chips
- 1/2 teaspoon vanilla extract
Coconut Layer Cake - ATK
By norsegal8
Makes one 9-inch, 4-layer cake Cream of coconut is often found in the soda and drink-mix aisle in the grocery stor...
- Cake
- 1 large egg
- 5 large egg whites
- 3/4 cup cream of coconut
- 1/4 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 2 1/4 cups cake flour (9 ounces), sifted
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 3/4 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces, softened, but still cool
- 2 cups packed sweetened shredded coconut (about 8 ounces)
- Buttercream
- 4 large egg whites
- 1 cup granulated sugar
- pinch table salt
- 1 pound unsalted butter (4 sticks), each stick cut into 6 pieces, softened, but still cool
- 1/4 cup cream of coconut
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
Denver Omelet - ATK
By norsegal8
Prepare the filling and then begin making the omelet
- Filling
- 1 tablespoon unsalted butter
- 1/2 medium red bell pepper stemmed, seeded, and diced
- 1/2 medium green bell pepper stemmed, seeded, and diced
- 1 small onion, diced
- 1/4 teaspoon table salt
- 4 ounces ham steak, diced (about 1 cup)
- 1 tablespoon minced fresh parsley leaves
- 1/4 teaspoon hot pepper sauce, such as Tabasco
- Omelet
- 3 large eggs
- 1 tablespoon cream or milk
- 1/2 teaspoon unsalted butter
- 2 ounces Monterey Jack cheese shredded (about 1/2 cup)
Chicken Noodle Soup - ATK
By norsegal8
1. Heat oil in large soup kettle
- 1 tablespoon vegetable oil
- 1 whole chicken (about 4 pounds), breast removed and split, remaining chicken cut into 2-inch pieces
- 2 medium onions, cut into medium dice
- 2 quarts boiling water
- Table salt
- 2 bay leaves
- 1 large carrot, peeled and sliced 1/4-inch thick
- 1 medium rib celery, sliced 1/4-inch thick
- 1/4 teaspoon dried thyme
- 2 cups egg noodles (3 ounces), preferably wide
- 1/4 cup minced fresh parsley leaves
- Ground black pepper