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Recipes
Apricot Butter
By norsegal8
Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment
- 1/4 pound unsalted butter at room temperature
- 1/2 cup good apricot preserves
- 1/8 teaspoon kosher salt
Caramelized Butternut Squash
By norsegal8
1999, The Barefoot Contessa Cookbook, All Rights Reserved
- 2 medium butternut squash (4 to 5 pounds total)
- 6 tablespoons unsalted butter, melted
- 1/4 cup light brown sugar, packed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
Chicken Saltimbocca - ATK
By norsegal8
Buy cutlets that are approximately 5 to 6 inches long
- 1/2 cup unbleached all-purpose flour
- Ground black pepper
- 8 thin-cut, boneless, skinless chicken cutlets (about 2 pounds), trimmed of ragged edges as necessary (see note)
- 1 tablespoon minced fresh sage leaves, plus 8 large leaves (optional)
- 8 thin slices prosciutto, cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces)
- 4 tablespoons olive oil
- 1 1/4 cups dry vermouth or white wine
- 2 teaspoons juice from 1 lemon
- 4 tablespoons unsalted butter, cut into 4 pieces and chilled
- 1 tablespoon minced fresh parsley leaves
- Table salt
Thai Pork Lettuce Wraps - ATK
By norsegal8
We prefer natural pork in this recipe
- 1 pork tenderloin (about 1 pound), trimmed of silver skin and fat, cut into 1-inch chunks (see note)
- 2 1/2 tablespoons fish sauce
- 1 tablespoon white rice (see note)
- 1/4 cup low-sodium chicken broth
- 2 medium shallots, peeled and sliced into thin rings (about 1/2 cup)
- 3 tablespoons juice from 2 limes
- 2 teaspoons sugar
- 1/4 teaspoon red pepper flakes
- 3 tablespoons roughly chopped fresh mint leaves
- 3 tablespoons roughly chopped fresh cilantro leaves
- 1 head Bibb lettuce, washed and dried, leaves separated and left whole
Braised Red Potatoes with Lemon and Chives
By norsegal8
Use small red potatoes measuring about 1 1/2 inches in diameter
- INGREDIENTS
- 1 1/2 pounds small red potatoes, unpeeled, halved
- 2 cups water
- 3 tablespoons unsalted butter
- 3 garlic cloves, peeled
- 3 sprigs fresh thyme
- 3/4 teaspoon salt
- 1 teaspoon lemon juice
- 1/4 teaspoon pepper
- 2 tablespoons minced fresh chives
Ultimate Grilled Cheese
By norsegal8
2010, Barefoot Contessa How Easy is That?, All Rights Reserved
- 12 slices thick-cut bacon, such as Nodine's applewood smoked
- 1 cup good mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 white pullman loaf or sourdough bread, sliced 1/2 inch thick (12 slices)
- 6 tablespoons salted butter, at room temperature
- 6 ouncesaged Gruyere or Comte cheese
- 6 ouncesextra-sharp Cheddar, such as Cabot or Shelburne Farms
Lemon Macarons
By norsegal8
Line two sheet pans with parchment paper
- FILLING:
- 110 g fine almond meal/flour
- 155 g confectioner's sugar
- Zest of one lemon
- 90 g egg white (3 large egg whites)
- 55 g granulated sugar
- ¼ teaspoon cream of tartar
- Few drops yellow food coloring (optional)
- ¼ teaspoon lemon extract
- 8 tablespoons (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons milk
- zest of lemon
- 1 teaspoon vanilla bean paste or scrapings of half a vanilla bean
- ¼ teaspoon lemon extract
Avocado Eggs
By norsegal8
Instructions Remove the cooked yolks from the hard boiled eggs into a bowl
- Ingredients
- 3 3 3 hard boiled eggs cut in half
- 1 1 1 large avocado
- 2 2 2 tsp lime juice
- 1 1 1 tsp cilantro
- Pinch Pinch of garlic powder salt and pepper
- Sprinkle with paprika optional
Cod Baked in Foil with Fennel and Shallots
By norsegal8
Haddock, red snapper, halibut, and sea bass also work well in this recipe and those that follow as long as the fill...
- 1 large fennel bulb (about 1 pound), trimmed, halved, cored, and sliced into 1/4-inch strips (about 4 cups)
- 2 medium shallots, sliced thin (about 1/2 cup)
- 4 tablespoons unsalted butter, softened
- 2 medium oranges, 1/4 teaspoon finely grated zest removed from one; both peeled, quartered, and cut crosswise into 1/4-inch-thick pieces (see note)
- 1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
- 2 teaspoons minced fresh tarragon leaves
- Salt and ground black pepper
- 4 tablespoons vermouth or dry white wine
- 4 skinless cod fillets, 1 to 1 1/4 inches thick (about 6 ounces each)
Pan-Seared Shrimp with Ginger-Hoisin Glaze
By norsegal8
The cooking times below are for 21/25 shrimp (that is, the size of the shrimp is such that there are 21 to 25 in 1 ...
- Ginger-Hoison Glaze
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons soy sauce
- 2 teaspoons grated fresh ginger
- 2 teaspoons water
- 2 scallions, sliced thin
- Shrimp
- 2 tablespoons vegetable oil
- 1 1/2 pounds shrimp (21/25 count), peeled and deveined
- 1/4 teaspoon table salt
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon granulated sugar