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Recipes
Falafel
By norsegal8
The chickpeas in this recipe must be soaked overnight; you can not substitute canned beans or quick-soaked chickpea...
- Tahini Sauce
- 1/2 cup tahini
- 1/4 cup juice from 2 lemons
- 1/2 cup water
- 2 medium garlic cloves (about 2 teaspoons), minced or pressed through a garlic press
- Salt
- Falafel
- 6 ounces dried chickpeas (1 cup), rinsed, picked over, and soaked overnight in water to cover by an inch
- 5 scallions, chopped coarse
- 1/2 cup packed fresh parsley leaves
- 1/2 cup packed fresh cilantro leaves
- 3 medium garlic cloves (about 1 tablespoon), minced or pressed through a garlic press
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 2 quarts vegetable oil, for frying
Pasta e Fagioli - ATK
By norsegal8
This soup does not hold well because the pasta absorbs the liquid, becomes mushy, and leaves the soup dry
- 1 tablespoon extra-virgin olive oil
- Extra-virgin olive oil for drizzling
- 3 ounces pancetta or bacon, chopped fine
- 1 medium onion, chopped fine (about 1 cup)
- 1 medium rib celery, chopped fine (about 2/3 cup)
- 4 medium cloves garlic, minced or pressed through garlic press (about 1 heaping tablespoon)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3 anchovy fillets, minced to paste (about 1 teaspoon)
- 1 (28-ounce) can diced tomatoes with liquid
- 1 piece Parmesan cheese rind, about 5 inches by 2 inches
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 3 1/2 cups low-sodium chicken broth
- Salt
- 8 ounces orzo or other small pasta (ditalini, tubetini, conchigliette)
- 1/4 cup chopped fresh parsley leaves
- Ground black pepper
- 2 ounces grated Parmesan cheese (about 1 cup)
Asian Coleslaw
By norsegal8
To minimize color transfer to other ingredients, rinse the red cabbage and pat dry
- 1 cup shredded red cabbage
- 3 cups shredded green cabbage
- 1 medium tart apple, cored and chopped
- 1/4 cup thinly sliced green onions
- 3 Tbsp. sesame oil (not toasted)
- 2 Tbsp. fresh cilantro, chopped
- 1 tsp. fresh grated ginger
- 1 Tbsp. soy sauce
- 1/2 tsp. ground ginger
- 1/4 tsp. celery salt
- 1/4 tsp. crushed red pepper
- 1/8 tsp. salt
- 1/8 tsp. pepper
Spirit Pound Cake
By norsegal8
1. Preheat the oven to 325°F
- 2 cups sugar
- 1 cup unsalted butter, softened
- 6 eggs
- 3/4 cup Madeira, cream sherry or apricot brandy
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/8 teaspoon nutmeg
- 3/4 cup chopped pecans
Chestnut Mousse Cream
By norsegal8
Chestnut puree added to whipped cream makes one of my favorite cake fillings and toppings
- 1 cup unsweetened chestnut puree
- 2/3 cup powdered sugar (lightly spooned into cup)
- 2 tablespoons dark rum
- 2 cups heavy cream
Pecan Squares - Barefoot Contessa
By norsegal8
Preheat the oven to 350 degrees
- CRUST:
- 1 1/4 lbs. unsalted butter at room temperature
- 3/4 cup sugar
- 3 extra-large eggs
- 3/4 tsp. vanilla
- 4 1/2 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- TOPPING:
- 1 lb. unsalted butter
- 1 cup honey
- 3 cups lightlbrown sugar, packed
- 1 tsp. grated lemon zest
- 1 tsp. grated orange zest
- 1/4 cup heavy cream
- 2 lbs. pecans, coarsely chopped
Warm-Spiced Pecans with Rum Glaze
By norsegal8
1. Adjust oven rack to middle position and heat oven to 350 degrees
- 2 cups raw pecan halves (8 ounces)
- Warm Spice Mix
- 2 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground allspice
- Rum Glaze
- 1 tablespoon rum, preferably dark
- 2 teaspoons vanilla extract
- 1 teaspoon light brown sugar or dark brown sugar
- 1 tablespoon unsalted butter
Baguettes - Paul Hollywood
By norsegal8
Lightly oil a 2¼ liter (4 pints) square plastic container with olive oil
- olive oil, for greasing
- 500g strong white bread flour, plus extra for dusting
- 10g salt
- 10g fast-action yeast
- 370ml cool water
Foolproof Hollandaise Sauce - ATK
By norsegal8
SERVES 16 (MAKES ABOUT 2 CUPS) Serve this sauce immediately over prepared asparagus or eggs Benedict
- 12 tablespoons unsalted butter, softened
- 6 large egg yolks
- ½ cup boiling water
- 2 teaspoons lemon juice
- ⅛ teaspoon cayenne pepper
Ginger Butter Sauce
By norsegal8
Combine wine, vinegar, ginger, garlic, and shallot in small saucepan; bring to boil over high heat
- 1/2 cup dry white wine
- 2 tablespoons white wine vinegar
- 1 tablespoon minced fresh ginger
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 small shallot, minced (about 1 1/2 tablespoons)
- 1/4 cup heavy cream
- 12 tablespoons (1 1/2 sticks) unsalted butter, cold, cut into 12 equal pieces
- 1/2 teaspoon table salt
- Pinch cayenne pepper