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Recipes
Mussels in Basil White Wine Sauce • Recipes • Hubert Keller
By norsegal8
Directions: TO MAKE THE BASIL OIL: Fill a medium saucepan halfway with water and bring to a boil
- Ingredients:
- (Yields: 4 servings)
- 3 ounces fresh basil leaves
- 1 cup olive oil
- 2 tablespoons butter
- 2 shallots, peeled & finely chopped
- 7 cloves garlic, peeled & finely chopped
- 1 cup dry white wine
- 1/3 cup clam juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 30 Mediterranean mussels
- 1/2 cup heavy cream
- 2 tablespoons lemon juice
- 2 tablespoons Parmesan cheese, freshly grated
- 6-8 cherry tomatoes, halved
- 4 slices country bread, toasted
Yellow Layer Cake with Chocolate–Sour Cream Frosting - Bon Appetite
By norsegal8
Three 9”-diameter cake pans with 2” sides Arrange racks in upper and lower thirds of oven; preheat to 350°
- Nonstick vegetable oil spray
- 4 cups cake flour
- 2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 1/2 teaspoon kosher salt
- 1 1/2 cups buttermilk
- 1/2 cup vegetable oil
- 2 teaspoon vanilla extract
- 2 cups sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 1/2 cup (packed) light brown sugar
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 3 large eggs
Pain Perdu
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 1/2 pint fresh strawberries, hulled and sliced
- 2 tablespoons sugar, divided
- 3 tablespoons orange liqueur (recommended: Grand Marnier), divided
- 6 extra-large eggs
- 1 1/2 cups milk or half-and-half
- 2 tablespoons honey
- 1 1/2 teaspoons pure vanilla extract
- 1 teaspoon grated orange zest
- 2 teaspoons kosher salt
- 1 large brioche loaf or challah
- Unsalted butter
- Vegetable oil
- 1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted
- Confectioners' sugar, to serve
Orzo with Roasted Vegetables
By norsegal8
Copyright 2001 Barefoot Contessa Parties!, All Rights Reserved
- 1 small eggplant, peeled and 3/4-inch diced
- 1 red bell pepper, 1-inch diced
- 1 yellow bell pepper, 1-inch diced
- 1 red onion, peeled and 1-inch diced
- 2 garlic cloves, minced
- 1/3 cup good olive oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound orzo or rice-shaped pasta
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup good olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 scallions, minced (white and green parts)
- 1/4 cup pignolis (pine nuts), toasted
- 3/4 pound good feta, 1/2-inch diced (not crumbled)
- 15 fresh basil leaves, cut into julienne
Peaches in Sauternes
By norsegal8
Copyright 2004, Ina Garten, All Rights Reserved
- 6 to 8 very ripe yellow or white peaches
- 3 tablespoons sugar
- 1 (375 ml.) bottle good Sauternes
- 1 tablespoon orange-flavored liqueur (recommended: Grand Marnier)
Lemon Chicken with Broccoli & Bow Ties
By norsegal8
Directions For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and th...
- 3/4 cup freshly squeezed lemon juice (4 lemons)
- 3/4 cup good olive oil
- Kosher salt and freshly ground black pepper
- 1 tablespoon chopped fresh thyme leaves
- 2 pounds boneless chicken breasts, halved and skin removed
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 1/4 cup good olive oil
- 1 teaspoon minced garlic
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup toasted pine nuts
- 1/4 cup freshly grated Parmesan cheese
Louisiana Shrimp and Andouille over Grits
By norsegal8
This is one of the most satisfying shrimp dishes
- FOR THE GRITS
- 1 teaspoon salt
- 1 cup McEwen's white stone ground organic grits
- 2 tablespoons butter
- 1/2 cup mascarpone cheese
- FOR THE SHRIMP
- 2 tablespoons olive oil
- 30 jumbo Louisiana shrimp
- Salt
- Creole Spices
- 1/3 cup minced andouille
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 piquillo peppers, minced
- 1 tablespoon chopped fresh thyme leaves
- 4 cups shrimp stock
- 2 tablespoons butter
- 1 teaspoon fresh lemon juice
- 2 cups canned diced tomatoes
- 1 tablespoon chopped fresh chives
- 1/2 cup fresh chervil sprigs
Grand Marnier Souffle - ATK
By norsegal8
A rotary cheese grater is the perfect tool for grating the chocolate, though a box grater works well, too
- 3 tablespoons unsalted butter at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons sifted cocoa powder
- 5 tablespoons unbleached all-purpose flour
- 1/4 teaspoon table salt
- 1 cup whole milk
- 5 large eggs, separated
- 1 tablespoon grated orange zest from 1 medium orange
- 3 tablespoons Grand Marnier
- 1/8 teaspoon cream of tartar
- 1/2 ounce bittersweet chocolate, finely grated (about 1/3 cup)
Swiss Black Forest Cake (Schwartzwalder Kirschtorte)
By norsegal8
My version of this classic was inspired by Confiserie Tschirren in Berne, Switzerland
- 1 recipe Brandied Burgundy Cherries, well-drained and the syrup reserved
- 1/4 cup kirsch or brandy
- 1/2 recipe (1 layer) Moist Chocolate Génoise, top and bottom crusts removed, and split in half horizontally to make 2 layers
- 3 times the quantity of recipe for Super-Stabilized Whipped Cream or Real Old-FAshioned Whipped Cream. The Real Old-Fashioned Whipped Cream is lighter in texture, but the cake cannot be held at room temperature for more than 30 minutes.
- 1/2 cup chocolate snowflakes
Vegetable Coleslaw
By norsegal8
Fit a food processor with the thickest slicing blade
- 1 pound white cabbage - (1/2 small head)
- 3/4 pound red cabbage - (1/2 small head)
- 5 carrots
- 2 cups good mayonnaise
- 1/4 cup Dijon mustard
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 2 teaspoons celery seeds
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly-ground black pepper