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Recipes
Tuscan-Style Beef Stew - ATK
By norsegal8
We prefer boneless short ribs in this recipe because they require very little trimming
- 4 pounds boneless beef short ribs, trimmed and cut into 2-inch pieces
- Salt
- 1 tablespoon vegetable oil
- 1 (750-ml) bottle Chianti
- 1 cup water
- 4 shallots, peeled and halved lengthwise
- 2 carrots, peeled and halved lengthwise
- 1 garlic head, cloves separated, unpeeled, and crushed
- 4 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon cracked black peppercorns, plus extra for serving
- 1 tablespoon unflavored gelatin
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 2 teaspoons ground black pepper
- 2 teaspoons cornstarch
Blueberry Streusel Coffee Cake Recipe
By norsegal8
Preheat oven to 375°. Whisk flour, baking powder and salt
- STREUSEL TOPPING:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup sugar
- 1/2 cup butter, softened
- 1 egg
- 1/2 cup milk
- 1 cup fresh or frozen blueberries
- 1 cup chopped pecans
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup cold butter
Spanish-Style Toasted Pasta w/ Shrimp - ATK
By norsegal8
Traditional recipes for fideuà can take several hours to prepare
- 3 tablespoons plus 2 teaspoons extra virgin olive oil
- 3 garlic cloves minced (1 tablespoon)
- Salt and pepper
- 1 1/2 pounds extra large shrimp (21 to 25 per pound), peeled and deveined, shells reserved
- 2 3/4 cups water
- 1 cup low-sodium chicken broth
- 1 bay leaf
- 8 ounces spaghettini or thin spaghetti, broken into 1- to 2-inch lengths
- 1 onion, chopped fine
- 1 (14.5-ounce) can diced tomatoes, drained and chopped fine
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- 1/2 teaspoon anchovy paste
- 1/4 cup dry white wine
- 1 tablespoon chopped fresh parsley
- Lemon wedges
Mushroom & Leek Galette w/ Gorgonzola - ATK
By norsegal8
Instructions Serves 6 Cutting a few small holes in the dough prevents it from lifting off the pan as it bakes
- 1 1/4 cup all-purpose flour
- 1/2 cup (2 3/4 ounces) whole wheat
- flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
- 7 tablespoons ice water
- 1 teaspoon white vinegar
- Filling
- 1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
- 5 teaspoons olive oil
- 1 pound leeks, white and light green parts only, sliced 1/2 inch thick and washed thoroughly (3 cups)
- 1 teaspoon minced fresh thyme
- 2 tablespoons crème fraîche
- 1 tablespoon Dijon mustard
- Salt and pepper
- 3 ounces Gorgonzola cheese, crumbled (3/4 cup)
- 1 large egg, lightly beaten
- kosher salt
- 2 tablespoons minced fresh parsley
Salmon and Whitefish Mousse
By norsegal8
Fish mousse (or fish pudding), traditionally made from Norwegian codfish, is one of the finest dishes in Scandinavi...
- CAVIAR SAUCE:
- 1 1/2 pounds salmon fillet, skinned, deboned and cubed
- 3/4 pound whitefish fillet, skinned, deboned and cubed
- 1/4 cup dry white wine
- 2 tablespoons fresh lemon juice
- 3 eggs
- 2 egg whites
- 2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 1/2 tablespoons potato flour or cornstarch
- 2 cups heavy cream
- fresh dill sprigs
- 1 cup sour cream
- 2 tablespoons lemon juice
- 1/4 cup (2 ounces) fresh whitefish caviar or red salmon caviar
Bacon Quinoa with Almonds & Herbs
By norsegal8
Step 1 Preheat the oven to 350°
- 1/3 cup slivered almonds
- 1 teaspoon vegetable oil
- 2 thick slices of applewood-smoked bacon, cut into 1/4-inch dice
- 1 small shallot, minced
- 1 cup quinoa, rinsed
- 2 cups chicken stock
- 1 sage sprig
- 1 tablespoon minced chives
- 1 tablespoon chopped parsley
- Salt and freshly ground white pepper
Peppermint Meringue Cookies
By norsegal8
Position a rack in the center of the oven, and preheat the oven to 175 degrees
- 1 cup (4 ounces) confectioner's sugar
- 2 large egg whites
- 1/8 tsp. peppermint extract
- 1/3 cup peppermint hard candy pieces
Creamy Gazpacho Andaluz
By norsegal8
For ideal flavor, allow the gazpacho to sit in the refrigerator overnight before serving
- 3 pounds (about 6 medium) ripe tomatoes, cored
- 1 small cucumber, peeled, halved, and seeded
- 1 medium green bell pepper, halved, cored and seeded
- 1 small red onion, peeled and halved
- 2 medium garlic cloves, peeled and quartered
- 1 small serrano chile, stemmed and halved lengthwise
- Kosher salt (see note)
- 1 slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
- 1/2 cup extra virgin olive oil, plus extra for serving
- 2 tablespoons sherry vinegar, plus extra for serving (see note)
- 2 tablespoons finely minced parsley, chives, or basil leaves
- Ground black pepper
Mushroom and Leek Galette
By norsegal8
Cutting a few small holes in the dough prevents it from lifting off the pan as it bakes
- Dough
- 1 1/4 cups (6 1/4 ounces) all-purpose flour
- 1/2 cup (2 3/4 ounces) whole-wheat flour
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 7 tablespoons ice water
- 1 teaspoon white vinegar
- Filling
- 1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
- 5 teaspoons olive oil
- 1 pound leeks, white and light green parts only, sliced 1/2 inch thick and washed thoroughly (3 cups)
- 1 teaspoon minced fresh thyme
- 2 tablespoons crème fraîche
- 1 tablespoon Dijon mustard
- Salt and pepper
- 3 ounces Gorgonzola cheese, crumbled (3/4 cup)
- 1 large egg, lightly beaten
- Kosher salt
- 2 tablespoons minced fresh parsley
Oyster Stew
By norsegal8
The only trick to cooking oysters is not to overcook them
- FOR THE BRUSCHETTA:
- 1/2 cup olive oil
- leaves from half a bunch of Italian parsley
- 2 cloves garlic
- 1 pinch salt
- 1 loaf French bread sliced
- FOR THE SOUP:
- 1 leek, white part, minced
- 1 shallot, minced
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 1 large tomato, diced
- leaves from 1 sprig fresh thyme
- 1 teaspoon minced fresh chives
- 3 cups basic oyster pan sauce
- 36 oysters, shucked
- Tabasco
- a squeeze of lemon juice
- salt
- black pepper