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Recipes
My Mother’s Chicken and Potatoes - Lidia
By norsegal8
Directions Rinse the chicken pieces and pat dry with paper towels
- Basic Chicken and Potatoes
- 2 1⁄2 pounds chicken legs or assorted pieces (bone in)
- 1 ⁄2 cup canola oil
- 1 ⁄2 teaspoon salt or more to taste, divided
- 1 pound red bliss potatoes, preferably no bigger than 2 inches across
- 2 tablespoons extra-virgin olive oil or more
- 2 medium onions, peeled and quartered lengthwise
- 2 short branches of fresh rosemary with plenty of needles
- My Special Touches - Try Either or Both
- 4 to 6 ounces sliced bacon (5 or 6 slices)
- 1 or 2 pickled cherry peppers, sweet or hot, or none, or more!—cut in half and seeded (optional)
Cheddar, Herb and Garlic Biscuits
By norsegal8
With their pockets of melted cheddar, these biscuits - plain, or with butter - make a savory accompaniment to your ...
- 1 3/4 cups King Arthur Unbleached Self-Rising Flour
- 2 tablespoons Herb and Garlic Artisan Bread Flavor
- 2 tablespoons Vermont cheese powder
- 4 ounces cheddar cheese, diced into 1/4" cubes; we like Cabot Seriously Sharp
- 2/3 cup cold milk
Almond Danish Filling
By norsegal8
Put the almonds, sugar and butter in the work bowl of a food processor fitted with the metal blade
- 1 cup blanched almonds, toasted
- 1/2 cup powdered sugar
- 2 tablespoons unsalted butter, at room temperature
- 1/2 teaspoon almond extract
- 1 large egg white, lightly beaten
Lentil Soup with Beef
By norsegal8
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 3 large celery stalks, chopped
- 2 large carrots, peeled and chopped
- 1 large onion, chopped
- 6 garlic cloves, chopped
- 1 1/2 teaspoons chopped fresh rosemary leaves
- 1 1/2 teaspoons dried oregano
- 6 (14-ounce) cans beef broth
- 1 (28-ounce) can diced tomatoes in juice
- 2 cups (about 11 ounces) lentils, rinsed
- 1/3 cup chopped fresh Italian parsley leaves
Chocolate-Hazelnut Ravioli
By norsegal8
Recipe courtesy Giada De Laurentiis
- 16 wonton wrappers
- 1 egg, beaten to blend
- 1 cup chocolate-hazelnut spread (recommended: Nutella)
- Vegetable oil, for frying
- 16 fresh mint leaves
- Nonstick vegetable oil spray
- Granulated sugar, for dredging
- Powdered sugar, for dusting
Montauk Seafood Salad
By norsegal8
2002, Barefoot Contessa Family Style, All Rights Reserved
- 8 cups water
- 1/2 cup white wine vinegar
- 1 tablespoon kosher salt
- 1 1/2 pounds large shrimp (25 to 30 shrimp), peeled and deveined
- 1 pound sea scallops (10 to 12)
- 3 pounds fresh mussels in the shell, scrubbed and beards removed
- 1 cup good olive oil
- 1/2 teaspoon whole fresh thyme leaves
- 1 teaspoon minced fresh garlic
- 2 lemons, zested
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Champagne or white wine vinegar
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup medium-diced celery (2 stalks)
- 3 tablespoons chopped fresh parsley leaves
- Thinly sliced lemon, for garnish
Salmon with Lentils
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 1 ⁄2 pound French green lentils (lentilles du Puy)
- 1 ⁄4 cup good olive oil, plus extra for salmon
- 2 cups chopped yellow onions
- 2 cups chopped leeks, white and light green parts only
- 1 teaspoon fresh thyme leaves
- 2 teaspoons kosher salt
- 3 ⁄4 teaspoon freshly ground black pepper
- 1 tablespoon minced fresh garlic
- 1 1⁄2 cups chopped celery (4 stalks)
- 1 1⁄2 cups chopped carrots (3 carrots)
- 1 1⁄2 cups Homemade Chicken Stock, recipe follows, or good canned broth
- 2 tablespoons tomato paste
- 2 tablespoons good red wine vinegar
- 4 (8-ounce) center-cut salmon fillets, skin removed
- 3 (5-pound) chickens
- 3 large onions, unpeeled and quartered
- 6 carrots, unpeeled and halved
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled and cut in 1/2, optional
- 20 sprigs fresh flat-leaf parsley
- 15 sprigs fresh thyme
- 20 sprigs fresh dill
- 1 head garlic, unpeeled and cut in 1/2 crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
Shrimp and Artichoke Dip
By norsegal8
Preheat the oven to 350 degrees
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 2 cups half and half
- 1/4 cup grated Parmesan Cheese
- 1/4 cup sherry
- 1 Tbsp. Worchestershire sauce
- 1 tsp. garlic powder
- dash of salt
- dash of red pepper
- 2 egg yolks, lightly beaten
- 1 (13 3/4 ounce) can artichoke hearts, drained and chopped
- 1 lb. shrimp, cleaned, peeled and deveined
- 1/4 lb. fresh mushrooms, chopped
- 3/4 cup grated Cheddar and Monterey Jack cheese
- paprika to taste
Tomato-Caper Pan Sauce - ATK
By norsegal8
If ripe fresh tomatoes are not available, substitute 2 to 3 canned whole tomatoes
- 1 medium shallot, minced (about 3 tablespoons)
- 1 teaspoon all-purpose flour
- 2 tablespoons dry white wine
- 1 cup low-sodium chicken broth
- 2 tablespoons capers, drained
- 1 medium tomato (ripe), seeded and cut into 1/4-inch dice (about 1/4 cup)
- 1/4 cup minced fresh parsley leaves
- Salt and ground black pepper
Lemon-Raspberry Thumbprints
By norsegal8
A pretty dollop of raspberry jam tops these buttery, lemon-scented treats
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 tablespoon grated lemon rind or 1/4 teaspoon lemon oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup raspberry jam