Norsegal8's profile page
Recipes
Pork Stock
By norsegal8
This pork stock is light in color but rich in flavor
- 5 pounds meaty pork bones
- 1 trotter, split lengthwise (ask your butcher to do this)
- 1 large yellow onion, peeled and coarsely chopped
- 1 teaspoon whole white peppercorns
- 1 tablespoon kosher salt
Teppanyaki Mustard Dipping Sauce
By norsegal8
Whisk all ingredients together in medium bowl
- 3 tablespoons mayonnaise
- 2 tablespoons Dijon mustard
- 2 teaspoons juice from 1 lime
- 2 teaspoons soy sauce
- 1 teaspoon grated fresh ginger
- 2 teaspoons prepared horseradish
Creamy Dill Cucumber Salad
By norsegal8
Salting and draining the onion along with the cucumbers in this recipe removes the sharp sting of raw onions
- 1 cup sour cream
- 3 tablespoons cider vinegar
- 1 teaspoon granulated sugar
- 1/4 cup minced fresh dill
- Salt and ground black pepper
- 1/2 medium red onion, sliced very thin, salted and drained with cucumbers
- 3 medium cucumbers, sliced, salted, and drained (see directions)
Lemon Blueberry Sour Cream Coffeecake
By norsegal8
Refer to the illustrations below when layering the batter and streusel in the pan
- 1 cup frozen blueberries
- 1 teaspoon grated lemon zest
- Streusel
- 3/4 cup unbleached all-purpose flour (3 3/4 ounces)
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1/2 cup packed dark brown sugar (3 1/2 ounces)
- 2 tablespoons ground cinnamon
- 2 tablespoons unsalted butter, cold, cut into 2 pieces
- 1 cup pecans, chopped
- Cake
- 12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2-inch cubes
- 2 tablespoons butter, softened for greasing pan
- 4 large eggs
- 1 1/2 cups sour cream
- 1 tablespoon vanilla extract
- 2 1/4 cups unbleached all-purpose flour (11 1/2 ounces)
- 1 1/4 cups granulated sugar (8 3/4 ounces)
- 1 tablespoon baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon table salt
Pizza Dough
By norsegal8
This dough can be used for any size pizza with thick or thin crust; simply adjust the cooking time to fit the pizza
- 1 3/4 cups water divided, 1/2 cup warm, remaining at tap temperature
- 2 1/4 teaspoons dry active yeast (1 envelope)
- 2 tablespoons olive oil, plus extra for brushing dough
- 4 cups bread flour
- 1 1/2 teaspoons table salt
- Vegetable oil (or cooking spray) for oiling bowl
- Semolina for dusting peel
Broiled Asparagus
By norsegal8
1. Adjust oven rack to uppermost position (about 4 inches from the heating element) and heat broiler
- 2 pounds thin asparagus spears (2 bunches), tough ends trimmed (see illustration below)
- 1 tablespoon olive oil
- Salt and ground black pepper
Creamy Peanut Butter Frosting
By norsegal8
The frosting can be made up to 24 hours in advance and refrigerated in an airtight container
- 1/2 cup granulated sugar
- 2 large egg whites
- 1/8 teaspoon table salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-tablespoon pieces
- 1/2 teaspoon vanilla extract
- 2/3 cup creamy peanut butter
- 1/2 cup chopped peanuts
Poached Salmon with Dill
By norsegal8
In a large skillet, heat oil and cumin over medium heat 1-2 minutes or until seeds are toasted, stirring occasional...
- 1 tablespoon canola oil
- 1/4 teaspoon cumin seeds
- 1 pound Yukon Gold potatoes (about 2 medium), finely chopped
- 1-1/4 teaspoons salt, divided
- 1/8 teaspoon plus 1/4 teaspoon ground turmeric, divided
- 2 tablespoons chopped fresh dill, divided
- 4 salmon fillets (1 inch thick and 4 ounces each)
- 8 fresh dill sprigs
- 2 teaspoons grated lemon peel
- 2 tablespoons lemon juice
- 1 cup (8 ounces) reduced-fat plain yogurt
- 1/4 teaspoon pepper
Scallion and Asparagus Salad - Lidia
By norsegal8
Directions Using a vegetable peeler, shave off the skin from the bottom 3 inches or so of each asparagus stalk, so...
- 1-1/2 1-1/2 1-1/2 pounds fresh asparagus
- 3/4 3/4 3/4 pound scallions
- 1 1 1 teaspoons salt
- 3-1/2 3-1/2 3-1/2 tablespoons extra-virgin olive oil
- 1-1/2 1-1/2 1-1/2 tablespoons red wine vinegar
- to ground pepper to taste
- 3 3 3 hard eggs, peeled
French Apple Tart
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (11/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
- 4 Granny Smith apples
- 1/2 cup sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small diced
- 1/2 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum, or water