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Recipes
Herbed Baked Goat Cheese
By norsegal8
The baked goat cheese should be served warm
- 3 ounces Melba toasts, white (about 2 cups)
- 1 teaspoon ground black pepper
- 3 large eggs
- 2 tablespoons Dijon mustard
- 1 tablespoon minced fresh thyme leaves
- 1 tablespoon fresh chives
- 12 ounces goat cheese, firm
- Extra-virgin olive oil
Vegetable Stock
By norsegal8
It is important to use a heavy-bottomed Dutch oven or stockpot so that the vegetables caramelize properly without b...
- 2 medium onions (about 12 ounces), peeled and chopped coarse
- 10 - 12 cloves garlic, from 1 head, each clove peeled and smashed
- 8 large shallots (about 8 ounces), sliced thin
- 1 rib celery, chopped coarse
- Vegetable cooking spray
- 1 small carrot, peeled and chopped coarse
- 4 large leeks, white and light green parts only, cleaned and chopped coarse (about 5 1/2 cups)
- stems fresh parsley leaves (from 1 bunch)
- 2 bay leaves
- 1 1/2 teaspoons table salt
- 1 teaspoon black peppercorns, coarsely cracked
- 1 pound collard greens, washed, dried, and sliced crosswise into 2-inch strips (about 10 cups packed)
- 1 small head cauliflower (about 12 ounces), chopped fine (about 4 cups)
- 8 - 10 sprigs fresh thyme
- 1 stalk lemon grass, trimmed to bottom 6 inches and bruised with back of chef's knife
- 4 medium scallions, white and light green parts, cut into 2-inch lengths
- 2 teaspoons rice vinegar
Danish Raisin-Almond Ring (Mandelkrans)
By norsegal8
This method of folding and rolling Danish pastry is a little different from that for the Classic Danish Pastry, but...
- FILLING:
- 2 packages active dry yeast
- 1/2 cup warm water (105 to 115 degrees)
- 2 tablespoons sugar
- 3 eggs, beaten
- 1/4 cup sour cream
- 2 tablespoon white wine
- 1/2 teaspoon salt
- 4 cups all-purpose flour
- 1 cup butter, firm but not hard, sliced
- 1 cup raisins
- 6 tablespoons sugar
- 1/2 cup unblanched almonds, pulverized
- 1 cup almond paste
- grated zest of 1 lemon
- 2 egg yolks
- ICING:
- 1 cup powdered sugar
- 2 to 3 tablespoons hot water
- 1 teaspoons almond extract
Deep Dish Quiche with Leeks and Blue Cheese
By norsegal8
To ensure that the crust doesn’t sag while blind baking, make sure to have the crust overhang the pan’s edge an...
- Pastry Dough
- 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour, plus more for work surface
- 1/2 teaspoon table salt
- 12 tablespoons unsalted butter (1 1/2 sticks), cold, cut into 1/2-inch cubes and frozen 10 minutes
- 3 tablespoons sour cream
- 1/4-1/3 cup ice water
- 1 large egg white, lightly beaten
- Custard Filling
- 1 tablespoon unsalted butter
- 4 large leeks, white and light green parts halved lengthwise, washed, and sliced 1/4 inch thick
- 1 1/2 tablespoons cornstarch
- 1 1/2 cups whole milk
- 8 large eggs plus 1 large yolk
- 1 1/2 cups heavy cream
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1/8 teaspoon cayenne pepper
- 6 ounces Roquefort cheese or other blue cheese, crumbled (about 1 1/2 cups)
Cod Baked in Foil with Leeks and Carrots
By norsegal8
Haddock, red snapper, halibut, and sea bass also work well in this recipe and those that follow as long as the fill...
- 4 tablespoons unsalted butter, softened
- 1 1/4 teaspoons finely grated zest from 1 lemon ; lemon cut into wedges (see note)
- 2 medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
- 1 teaspoon minced fresh thyme leaves
- Salt and ground black pepper
- 2 tablespoons minced fresh parsley leaves
- 2 medium carrots, peeled and cut into matchsticks (about 1 1/2 cups) (see note)
- 2 medium leeks, white and light green parts halved lengthwise, washed, and cut into matchsticks (about 2 cups) (see note)
- 4 tablespoons vermouth or dry white wine
- 4 skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)
Kung Pao Chicken
By norsegal8
While we prefer this dish made with chicken thighs rather than breasts because the dark meat has richer flavor and ...
- 1 pound boneless, skinless chicken thighs, trimmed of fat and cut into 1-inch pieces
- 1 tablespoon dry sherry or rice wine
- 2 teaspoons soy sauce
- 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
- 1/2 inch piece fresh ginger, peeled and minced (about 2 teaspoons)
- 3 tablespoons peanut oil or vegetable oil
- 1/2 cup roasted unsalted peanuts
- 6 small whole dried red chiles (each about 1 3/4 to 2 inches long), 3 chiles roughly crumbled, or 1 teaspoon dried red pepper flakes
- 3/4 cup low-sodium chicken broth
- 2 teaspoons black rice vinegar or plain rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 1/2 teaspoons cornstarch
- 1 medium red bell pepper, cut into 1/2-inch dice
- 3 medium scallions, sliced thin
Soy-Ginger Vinaigrette
By norsegal8
Whisk scallions, ginger, garlic, sesame oil, soy sauce, lime juice, and honey together in a small bowl
- 1 tablespoon olive oil
- 2 medium scallions, white and green parts, minced
- 1 inch piece fresh ginger, minced (about 1 tablespoon)
- 2 small cloves garlic, pressed through garlic press, or minced to puree (about 1 1/2 teaspoons)
- 3 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1/4 cup lime juice from 2 large limes
- 1 tablespoon honey
Cheesy Baked Tortellini
By norsegal8
Preheat the oven to 350 degrees
- olive oil
- 2 cups marinara sauce
- 1/3 cup mascarpone cheese
- 1/4 cup chopped fresh parsley
- 2 teaspoons chopped fresh thyme leaves
- 1 lb. purchased cheese tortellini
- 2 ounces thinly sliced smoked mozzarella
- 1/4 cup freshly grated Parmesan cheese
Ginger and Treacle Spiced Traybake - Mary Berry
By norsegal8
Directions Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm (12x9x1½in) tray...
- 225 225g 225g (8oz) margarine, softened
- 225 225g 225g (8oz) margarine, softened
- 225 225g 225g (8oz) margarine, softened
- 175 175g 175g (6oz) light muscovado sugar
- 175 175g 175g (6oz) light muscovado sugar
- 175 175g 175g (6oz) light muscovado sugar
- 200 200g 200g (7oz) black treacle
- 200 200g 200g (7oz) black treacle
- 200 200g 200g (7oz) black treacle
- 300 300g 300g (10oz) self-raising flour
- 300 300g 300g (10oz) self-raising flour
- 300 300g 300g (10oz) self-raising flour
- 2 2 2 tsp baking powder
- 2 2 2 tsp baking powder
- 2 2 2 tsp baking powder
- 1 1 1 tsp ground mixed spice
- 1 1 1 tsp ground mixed spice
- 1 1 1 tsp ground mixed spice
- 1 1 1 tsp ground allspice
- 1 1 1 tsp ground allspice
- 1 1 1 tsp ground allspice
- 4 4 4 free-range eggs
- 4 4 4 free-range eggs
- 4 4 4 free-range eggs
- 4 4 4 tbsp milk
- 4 4 4 tbsp milk
- 4 4 4 tbsp milk
- 3 3 3 pieces stem ginger from a jar, finely chopped
- 3 3 3 pieces stem ginger from a jar, finely chopped
- 3 3 3 pieces stem ginger from a jar, finely chopped
- For the icing
- For the icing
- For the icing
- 75 75g 1/2oz) (2 1/2oz) icing sugar, sieved
- 75 75g 1/2oz) (2 1/2oz) icing sugar, sieved
- 75 75g 1/2oz) (2 1/2oz) icing sugar, sieved
- 3 3 3 tbsp stem ginger syrup from the jar
- 3 3 3 tbsp stem ginger syrup from the jar
- 3 3 3 tbsp stem ginger syrup from the jar
- 3 3 3 pieces stem ginger from a jar, chopped coarsely
- 3 3 3 pieces stem ginger from a jar, chopped coarsely
- 3 3 3 pieces stem ginger from a jar, chopped coarsely
Giblet Pan Gravy
By norsegal8
To eliminate the rush to make gravy once the turkey emerges from the oven, you can make this gravy over several hou...
- 1 tablespoon vegetable oil
- Reserved turkey giblets, neck, and tailpiece
- 1 onion, unpeeled and chopped
- 6 cups turkey stock or chicken stock, or 4 cups canned low-sodium chicken broth plus 2 cups water
- 2 sprigs fresh thyme
- 8 parsley stems
- Salt and ground black pepper
- 3 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 1 cup dry white wine