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Recipes
Smoked Salmon Frittata
By norsegal8
Copyright 2002, Barefoot Contessa Family Style, All Rights Reserved
- 1 medium onion, diced
- 1 tablespoon unsalted butter
- 12 extra-large eggs
- 1 cup heavy cream
- 4 ounces fresh goat cheese, such as Montrachet, crumbled
- 1/2 pound smoked salmon, chopped
- 3 scallions, chopped, white and light green parts
- 3 tablespoons chopped fresh dill
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Rugelach
By norsegal8
2001, Barefoot Contessa Parties!, All Rights Reserved
- 8 ounces cream cheese, at room temperature
- 1/2-pound unsalted butter, at room temperature
- 1/4 cup granulated sugar plus 9 tablespoons
- 1/4 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 cup walnuts, finely chopped
- 1/2 cup apricot preserves, pureed in a food processor
- 1 egg beaten with 1 tablespoon milk, for egg wash
Classic Cherry Pie
By norsegal8
Directions Preheat oven to 375 degrees
- For the filling
- 2 pounds fresh sour (tart) cherries (or drained thawed frozen), pitted (6 cups)
- 1 cup sugar
- 1/4 cup cornstarch
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon pure almond extract
- 2 tablespoons unsalted butter, cut into small pieces
- For the crust
- Pate Brisee Pate Brisee
- All-purpose flour, for surface
- 1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
Peanut Butter and Jelly Bars
By norsegal8
2005, Ina Garten, All Rights Reserved
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, at room temperature
- 2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/2 cups (18 ounces) raspberry jam or other jam
- 2/3 cups salted peanuts, coarsely chopped
Pizza Rustica
By norsegal8
CRUST 1. Put the flour, sugar, baking powder and salt into the work bowl of a food processor fitted with the met...
- The Dough
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (4 ounces) cold unsalted butter
- 2 large eggs, slightly beaten
- The Filling
- 1 pound whole milk ricotta
- 3 large eggs
- 1/4 cup freshly grated Pecorino Romano cheese
- 1/4 pound mozzarella cheese, grated
- 1/4 pound thinly sliced prosciutto, shredded
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon freshly ground black pepper
Osso Buco - ATK
By norsegal8
Serves 6 To keep the meat attached to the shank bone during the long simmering process, tie a piece of twine aroun...
- Osso Buco
- 7 tablespoons vegetable oil
- 6 veal shanks (8 to 10 ounces and 1 1/2 inches thick each), tied around equator with butcher's twine
- 2 1/2 cups dry white wine
- 2 medium onions, chopped medium
- 2 medium carrots, peeled and chopped medium
- 2 medium celery ribs, chopped medium
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 2 cups low-sodium chicken broth
- 2 bay leaves
- 1 (14.5-ounce) can diced tomatoes, drained
- Gremolata
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 2 teaspoons minced lemon zest (see note)
- 1/4 cup minced fresh parsley leaves
Carnitas - CI
By norsegal8
We like serving carnitas spooned into tacos, but you can also use it as a filling for tamales, enchiladas, and burr...
- Pork
- 1 (3 1/2-to 4-pound) boneless pork butt, fat cap trimmed to 1/8 inch thick, cut into 2-inch chunks
- Salt and ground black pepper
- 1 teaspoon ground cumin
- 1 small onion, peeled and halved
- 2 bay leaves
- 1 teaspoon dried oregano
- 2 tablespoons juice from 1 lime
- 2 cups water
- 1 medium orange, halved
- Tortillas and Garnishes
- 18 (6-inch) corn tortillas, warmed
- Lime wedges
- Minced white or red onion
- Fresh cilantro leaves
- Thinly sliced radishes
- Sour cream
Bacon and Brown Butter Vinaigrette - ATK
By norsegal8
1. Heat 6 tablespoons butter in 10-inch skillet over medium-high heat until melted
- 8 tablespoons unsalted butter
- 1 slice bacon, chopped fine
- 3 tablespoons sherry vinegar
- 1 shallot, minced
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 3 tablespoons vegetable oil
Mustard Sour Cream Sauce
By norsegal8
In a small bowl, whisk together the sugar, mustard, vinegar and sour cream until blended
- 2 tablespoons sugar
- 2 tablespoon Dijon mustard
- 3 tablespoon white wine vinegar
- 3/4 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon dried dill weed
- salt
- pepper
Moroccan-Spiced Vinaigrette
By norsegal8
Mellow greens, such as leaf lettuces, as well as spinach, pair nicely with this vinaigrette
- 2 tablespoons golden raisins
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cumin
- 1/2 cup carrot juice
- 2 tablespoons red wine vinegar
- 4 sprigs fresh cilantro leaves
- 1 tablespoon plain yogurt
- 1 teaspoon honey
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon table salt
- 1/2 cup extra-virgin olive oil