Norsegal8's profile page
Recipes
Toasted Bread for Bruschetta
By norsegal8
Toast the bread as close as possible to the time at which you plan to assemble the bruschetta
- 1 loaf country bread about 12 by 5 inches, cut crosswise into 1-inch-thick pieces, ends discarded
- 3 tablespoons extra-virgin olive oil
- 1 large clove garlic, peeled
Chef's Salad
By norsegal8
At the deli counter, be sure to have the meats and cheeses sliced ¼ inch thick
- Ingredients
- 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 red wine vinegar
- 2 teaspoons minced shallot
- 1 teaspoon minced garlic
- 1 teaspoon minced fresh thyme leaves
- 1/4 teaspoon table salt
- 1/8 teaspoon ground black pepper
- Salad
- 1 medium cucumber, peeled, halved lengthwise, seeded, and sliced crosswise 1/4 inch thick
- 2 medium heads leaf lettuce, washed, dried, and torn into bite-size pieces (about 3 quarts)
- 8 ounces arugula, washed, dried, and torn into bite-size pieces (about 1 quart)
- 6 ounces radishes, trimmed, halved, and sliced thin
- 1 pint cherry tomatoes, halved or quartered if large
- 3 large hard-cooked eggs, each cut into 4 wedges
- 8 ounces deli ham, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
- 8 ounces deli turkey, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
- 8 ounces sharp cheddar cheese, sliced 1/4 inch thick and cut into 2-inch-long matchsticks
Frosted Walnut Layer Cake - Mary Berry
By norsegal8
Directions Preheat the oven to 300°
- For the sponges:
- 225 g (8oz) self-raising flour, sifted
- 1 tsp baking powder
- 100 g (3 1/2 oz) walnuts, finely chopped
- 225 g (8oz) butter, softened, plus extra for greasing
- 225 g (8oz) caster sugar
- 4 large free-range eggs, beaten
- For the caramelized walnuts:
- 100 g (3 1/2 oz) caster sugar
- 10 walnut halves
- For the buttercream:
- 125 g (4 1/2 oz) butter, softened
- 1/2 tsp vanilla extract
- 2 tbsp milk
- 250 g (9oz) icing sugar
- For the boiled icing
- 2 large egg whites
- 350 g (12oz) caster sugar
- 1/4 tsp cream of tartar
Pappa al Pomodoro
By norsegal8
Heat the oil in a large stockpot over medium heat
- FOR THE TOPPING:
- 1/2 cup good olive oil
- 2 cups chopped yellow onions (2 onions)
- 1 cup medium-diced carrots, unpeeled (3 carrots)
- 1 fennel bulb, trimmed, cored and medium-diced
- 4 teaspoons minced garlic (4 cloves)
- 3 cups diced ciabatta bread, crusts removed
- 2 (28-ounce) cans Italian plum tomatoes
- 4 cups chicken stock
- 1/2 cup dry red wine
- 1 cup chopped fresh basil leaves
- kosher salt
- black pepper
- 1/2 cup freshly grated Parmesan cheese
- 3 cups (1-inch) diced ciabatta bread
- 2 ounces thickly sliced pancetta, chopped
- 24 to 30 whole fresh basil leaves
- 3 tablespoons good olive oil, plus more for serving
Slow-Cooker Chicken with 40 Cloves of Garlic
By norsegal8
Step 1 Pour 1/4 cup of the white wine into a small bowl
- 1/2 1/2 1/2 cup dry white wine
- Large pinch Large pinch of saffron threads
- 6 6 6 skinless chicken drumsticks
- 6 6 6 skinless chicken thighs (bone-in)
- 3 3 3 tablespoons unsalted butter
- 2 2 2 medium leeks, white and tender green parts only, coarsely chopped
- 1/8 1/8 1/8 teaspoon freshly grated nutmeg
- 2 1/2 2 1/2 1/2 cups chicken stock or low-sodium broth
- 1/4 1/4 1/4 cup sweet sherry
- Salt and freshly ground pepper
- 3 3 heads 3 large heads of garlic, separated into unpeeled cloves
- 1/3 1/3 1/3 cup Niçoise olives
- 1/3 1/3 1/3 cup picholine olives
- Salt and freshly ground pepper
- Toasted bread, for serving
Mustard-Roasted Fish
By norsegal8
2008, Barefoot Contessa Back to Basics, All Rights Reserved
- 4 (8-ounce) fish fillets such as red snapper
- Kosher salt and freshly ground black pepper
- 8 ounces creme fraiche
- 3 tablespoons Dijon mustard
- 1 tablespoon whole-grain mustard
- 2 tablespoons minced shallots
- 2 teaspoons drained capers
Herbed-Baked Eggs
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 1/4 teaspoon minced fresh garlic
- 1/4 teaspoon minced fresh thyme leaves
- 1/4 teaspoon minced fresh rosemary leaves
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly grated Parmesan
- 6 extra-large eggs
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- Kosher salt and freshly ground black pepper
- Toasted French bread or brioche, for serving
Standing Rib Roast of Beef - F&W
By norsegal8
Step 1 Preheat the oven to 450°
- 1/3 cup Dijon mustard
- 2 tablespoons minced garlic
- 1 tablespoon chopped thyme leaves
- 2 teaspoons coarsely ground pepper
- Kosher salt
- 3 tablespoons extra-virgin olive oil
- One 5-rib 12- to 13-pound prime rib roast, chine bone removed
Roasted Butternut Squash with Browned-Butter Sauce
By norsegal8
For plain roasted squash omit the topping
- INGREDIENTS
- SQUASH
- 1 large (2 1/2- to 3-pound) butternut squash
- 3 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- TOPPING
- 3 tablespoons unsalted butter, cut into 3 pieces
- 1/3 cup hazelnuts, toasted, skinned, and chopped coarse
- 1 tablespoon water
- 1 tablespoon lemon juice
- Pinch salt
- 1 tablespoon minced fresh chives
Lentil and Rice Salad
By norsegal8
Heat 1 Tbsp. of the oil in a large saucepan
- 1 Tbsp. olive oil, plus 3 Tbsp.
- 1 carrot, peeled and finely diced
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 1/4 cups dried green lentils
- 2 1/2 cups chicken broth
- 2 cups chicken broth
- 1 bay leaf
- 1 cup long-grain white rice
- 1/2 cup pitted Kalamata olives
- 1/2 cup chopped fresh parsley
- 1 Tbsp. chopped fresh thyme
- 2 tsp. lemon peel
- salt
- pepper