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Recipes
Grilled Bread (Pane alla Grillia)
By norsegal8
Recipe courtesy Giada De Laurentiis
- 1 loaf ciabatta bread
- 1 1/2 tablespoons extra-virgin olive oil
- 2 large cloves garlic
- 1 tomato, halved crosswise
- Salt and freshly ground black pepper
Parmesan Chicken
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 4 to 6 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- 1 1/4 cups seasoned dry bread crumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- Unsalted butter
- Good olive oil
- Salad greens for 6, washed and spun dry
- 1 recipe Lemon Vinaigrette, recipe follows
- 1/4 cup freshly squeezed lemon juice (2 lemons)
- 1/2 cup good olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Bon Appetite's Best Banana Bread
By norsegal8
Preheat oven to 350°. Lightly coat 8½x4½" loaf pan with nonstick spray and line with parchment paper, leaving a ...
- Nonstick vegetable oil spray
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoons baking soda
- 3/4 teaspoon kosher salt
- 1 cup (packed) dark brown sugar
- 1/3 cup mascarpone, plain whole-milk Greek yogurt, or sour cream
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 large eggs
- 4 large very ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup chopped bittersweet or semisweet chocolate (optional)
- 1/2 cup chopped walnuts (optional)
Baked Orzo with Fontina and Peas
By norsegal8
Preheat the oven to 400 degrees F
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Chicken Marsala - ATK
By norsegal8
1. Adjust oven rack to lower-middle position, place large heatproof dinner plate on oven rack, and heat oven to 200...
- 4 boneless, skinless chicken breasts (about 5 ounces each)
- 1 cup unbleached all-purpose flour
- Table salt
- Ground black pepper
- 2 tablespoons vegetable oil
- 2 1/2 ounces pancetta (about 3 slices), cut into pieces 1 inch long and 1/8 inch wide
- 8 ounces white mushrooms, sliced (about 2 cups)
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 teaspoon tomato paste
- 1 1/2 cups marsala wine (sweet)
- 1 1/2 tablespoons lemon juice from 1 small lemon
- 4 tablespoons unsalted butter cut into 4 pieces, softened
- 2 tablespoons chopped fresh parsley leaves
Beef Daube Glacee'
By norsegal8
Season the short ribs with the sugar, salt, and pepper
- 4 pounds boneless beef short ribs, cut into 2-inch cubes
- 1/4 c sugar
- Salt
- Freshly ground black pepper
- 1/4 cup canola oil
- 2 large onions, diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 1 carrot, peeled and diced
- 2 cups red wine
- 2 bay leaves
- 1 cup canned chopped tomatoes
- 2 cups Basic Veal Stock
- 2 ounces dried mushrooms, softened in warm water and minced
- Leaves from 3 sprigs fresh thyme
- 1 envelope gelatin
- Pickles
Stew of Red Summer Fruit
By norsegal8
FOR THE FRUIT: Combine the pomegranate juice, rind, white wine, cassis, and strawberry jam in a stainless steel sa...
- Sauce:
- 1 tablespoon grated orange rind
- 1/3 cup pomegranate juice
- 1 cup mellow dry white wine (such as Chenin Blanc or Gewurtztraminer)
- 1 cup creme de cassis
- 1/4 cup strawberry jam
- 1 pound firm red Santa Rosa plums (about 10) pitted and cut into wedges
- 1 pound bing cherries, pitted
- 4 large basil sprigs, tied in a bundle with kitchen string
- 1 pound seedless grapes
- 1 pound blueberries
- 1 pound strawberries, washed, hulled, cut into wedges
- 1 pint sour cream
- 2 tablespoons sugar
- 1/4 cup water
- fresh mint leaves, for garnish
Roasted Red Pepper Hummus
By norsegal8
We recommend Joyva or Krinos tahini and Pastene chickpeas (see related tastings)
- 6 tablespoons tahini, stirred well (see note)
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 1 (14-ounce) can chickpeas, drained and rinsed (see note)
- 1/4 cup jarred roasted red peppers, rinsed and dried thoroughly with paper towels
- 1 small garlic clove, minced or pressed through garlic press (about 1/2 teaspoon)
- 1/2 teaspoon table salt
- Pinch cayenne
- 3 tablespoons juice from 1 to 2 lemons
- 2 tablespoons toasted sliced almonds
- 2 teaspoons chopped fresh parsley
Chef's Salad with Chicken, Spinach and Gouda
By norsegal8
1. For the croutons: Adjust oven rack to middle position and heat oven to 350 degrees
- Garlic Croutons
- 1 large clove garlic, minced to paste or pressed through garlic press (about 1 1/4 teaspoons)
- 1/8 teaspoon table salt
- 1 1/2 tablespoons extra-virgin olive oil
- 6 slices white sandwich bread (6 ounces), cut into 1/2-inch cubes (1 1/2 cups
- )
- Vinaigrette
- 6 tablespoons extra-virgin olive oil
- 3 tablespoons sherry vinegar
- 1 teaspoon minced garlic (1 medium garlic clove)
- 2 teaspoons Dijon mustard
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Salad
- 2 large bunches flat-leaf spinach (about 14 ounces each), stemmed, washed, and dried (about 3 quarts loosely packed)
- 1 small head radicchio (about 6 ounces), leaves separated and cut into 1/2-inch strips (about 3 cups loosely packed)
- 1 Belgian endive (medium, about 5 ounces), halved, cored and cut crosswise into 1/2-inch strips (about 1 cup loosely packed)
- 1/2 cup fresh basil leaves, torn into bite-sized pieces
- 1/2 medium red onion, sliced very thin (about 3/4 cup)
- 2 medium avocados, halved, pitted, and cut into 1/2-inch cubes
- 8 ounces deli chicken breast, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
- 8 ounces Gouda cheese (regular or smoked), sliced 1/4 inch thick and cut into 2-inch-long matchsticks
- 8 ounces thick-cut bacon (about 8 slices), cut into 1/4-inch strips, fried in medium skillet over medium heat until crisp, and drained on paper towels
Creamy Leek-Potato Soup
By norsegal8
Don’t fill the blender by more than two-thirds with hot soup; if necessary, process in three batches
- 4 medium leeks, white and light-green parts halved lengthwise, washed, and sliced thin (about 4 cups), dark green parts halved, washed, and cut into 2-inch pieces
- 2 cups low-sodium chicken broth
- 2 cups water
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium onion, chopped medium (about 1 cup)
- Table salt
- 1 small russet potato (about 6 ounces), peeled, halved lengthwise, and cut into 1/4-inch slices
- 1 bay leaf
- 1 (4-inch) sprig fresh thyme or tarragon
- 1 large slice high-quality sandwich bread, lightly toasted and torn into 1/2-inch pieces (see note)
- Ground black pepper