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Recipes
Bacon, Scallion and Caramelized Onion Dip
By norsegal8
1. Heat butter and oil in 12-inch nonstick skillet over high heat; when foam subsides, stir in salt and sugar
- 1/2 tablespoon unsalted butter
- 1/2 tablespoon vegetable oil
- 1/4 teaspoon table salt
- 1/2 teaspoon light brown sugar
- 1 pound onions, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain (see related tasting for type preferences)
- 1/2 tablespoon water
- Ground black pepper
- 3 slices bacon (about 3 ounces), cut into 1/4-inch pieces
- 2 scallions, minced
- 1/2 teaspoon cider vinegar
- 3/4 cup sour cream
Strawberry Tarts - Barefoot Contessa
By norsegal8
1. Combine the flour, sugar and salt in a small bowl and place in the freezer for 30 minutes
- SHELL AND FILLING:
- 1 1/4 cup all-purpose flour
- 3 Tbsp. sugar
- 1/2 tsp. kosher salt
- 6 Tbsp. cold, unsalted butter
- 2 Tbsp. cold shortening
- 1/4 cup ice water
- 2 cups pastry cream
- 2 pints strawberries, hulled and halved
- 1/3 cup apricot jelly
- PASTRY CREAM:
- 5 extra-large egg yolks, at room temperature
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 1 1/2 cup scalded milk
- 1/2 tsp. vanilla
- 1 tsp. Cognac
- 1 Tbsp. unsalted butter
- 1 Tbsp. heavy cream
Muffaletta
By norsegal8
There are many versions of the muffaletta sandwich around town, and I mean New Orleans of course, but it seems that...
- Olive Salad- Version 1
- 1 cup marinated artichoke hearts, sliced
- 1/2 cup carrots, shredded
- 1/2 cup celery ribs, shredded
- 1/2 cup green olives, pitted and finely chopped
- 1/2 cup roasted red peppers, finely chopped
- 1/2 cup pickled tuscon peperoncino, finely chopped
- 1/2 cup kalamata olives, pitted
- 1/2 cup cocktail onions
- 1/4 cup tiny capers, in brine, drained
- 2 tablespoons red wine vinegar
- 3 anchovy fillets, chopped
- 2 teaspoons dried oregano
- 1/4 teaspoon peperoncino
- Olive Salad-Version 2
- 1 container giardiniera, drained and chopped (16-ounce)
- 1 cup marinated artichoke hearts, sliced
- 1/2 cup green olives, pitted and finely chopped
- 1/2 cup kalamata olives, pitted and chopped
- 1/4 cup tiny capers, in brine, drained
- 2 tablespoons extra-virgin olive oil
- 3 anchovy fillets, chopped
- 2 teaspoons dried oregano
- 1/4 teaspoon peperoncino
- For the Muffaletta
- 1 loaf Muffaletta bread, (8-inch round), split open
- 2 ounce provolone, sliced
- 2 ounces deli ham, sliced
- 2 ounces capicola, sliced
- 2 ounces mortadella, sliced
- 2 ounces low-moisture mozzarella, sliced
- 2 ounces genoa salami, sliced
- Olive Salad
Buffalo Chicken Wings
By norsegal8
2002, Barefoot Contessa Family Style
- 16 chicken wings (about 3 pounds)
- 1/4 pound (1 stick) unsalted butter
- 1 teaspoon cayenne pepper
- 4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco
- 1 teaspoon kosher salt
- 1 1/2 cups crumbled Gorgonzola or other blue cheese
- 1 cup good mayonnaise
- 3/4 cup sour cream
- 2 tablespoons milk
- 3/4 teaspoon Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- Celery sticks, for serving
Basic Focaccia - Fine Cooking
By norsegal8
Although the making of this recipe is spread over two days, the actual hands-on time is quite short
- 1 lb. 9 oz. (5-1/2 cups) unbleached bread flour
- 2-1/2 cups cold water (about 55°F)
- 2 Tbs. plus 1 tsp. granulated sugar (1 oz.)
- 2 tsp. table salt or 3-1/2 tsp. kosher salt (1/2 oz.)
- 1 packet (1/4 oz.) instant yeast (also called quick-rise, rapid-rise, or fast-rising yeast)
- 10 Tbs. extra-virgin olive oil
- Sea salt or kosher salt for sprinkling
Apple Upside Down Cake
By norsegal8
You will need a 9-inch nonstick cake pan with sides that are at least 2 inches high for this cake
- Topping
- 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces, plus extra for pan
- 4 Granny Smith apples or Golden Delicious (about 2 pounds), peeled and cored
- 2/3 cup packed light brown sugar (4 2/3 ounces)
- 2 teaspoons juice from 1 lemon
- Cake
- 1 cup unbleached all-purpose flour (5 ounces)
- 1 tablespoon cornmeal (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 3/4 cup granulated sugar (5 1/4 ounces)
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 2 large eggs
- 6 tablespoons (3/4 stick) unsalted butter, melted and cooled slightly
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Coconut Pound Cake with Lime Glaze Recipe - TOH
By norsegal8
Preheat oven to 350°. Grease and flour a 10-in
- GLAZE:
- 1-1/2 cups butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups sugar
- 6 large eggs, room temperature
- 2 teaspoons coconut extract
- 1 teaspoon vanilla extract
- 1/8 teaspoon almond extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups sweetened shredded coconut
- 1/2 cup sugar
- 1/4 cup lime juice
- 1 teaspoon grated lime peel
- 1 teaspoon coconut extract
- Toasted sweetened shredded coconut, optional
Cheesecake Factory Avocado Egg Rolls
By norsegal8
It’s so much cheaper to make right at home and it tastes a million times better too!
- 1 cup vegetable oil
- 3 avocados, halved, peeled and seeded
- 1 Roma tomato, diced
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
- 8 egg roll wrappers
- 3/4 cup fresh cilantro leaves, loosely packed
- 1/3 cup sour cream
- 1 jalapeno, seeded and deveined, optional
- 2 tablespoons mayonnaise
- 1 clove garlic
- Juice of 1 lime
- Kosher salt and freshly ground black pepper, to taste
Lasagna W/ Sausage, Spinach, and Three Cheeses
By norsegal8
Position the rack in the upper third of the oven and preheat to 375°F
- 1 tablespoon extra-virgin olive oil
- 1 pound sweet Italian sausage, casings removed
- 1 medium onion, chopped
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 garlic cloves, minced
- 1/2 teaspoon red-pepper flakes, plus more to taste
- 2 tablespoons tomato paste
- Two 28-ounce cans whole tomatoes
- 2 teaspoons dried oregano
- Two 15-ounce containers part-skim ricotta cheese
- 1 1/2 cups packed basil leaves
- 1/2 cup grated Parmesan (about 2 ounces)
- 2 large egg yolks
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 10-ounce packages frozen chopped spinach, thawed, or 1 1/2 pounds fresh spinach, steamed
- Pinch kosher salt
- Vegetable-oil cooking spray
- 9 no-boil lasagna noodles (such as Barilla)
- 1 pound fresh mozzarella, grated (about 4 cups)
- 9 x 13 x 2-inch baking dish, preferably glass
Gazpacho Andaluz
By norsegal8
For ideal flavor, allow the gazpacho to sit in the refrigerator overnight before serving
- 3 pounds (about 6 medium) ripe tomatoes, cored
- 1 small cucumber, peeled, halved, and seeded
- 1 medium green bell pepper, halved, cored and seeded
- 1 small red onion, peeled and halved
- 2 medium garlic cloves, peeled and quartered
- 1 small serrano chile, stemmed and halved lengthwise
- Kosher salt (see note)
- 1 slice high-quality white sandwich bread, crust removed, torn into 1-inch pieces
- 1/2 cup extra virgin olive oil, plus extra for serving
- 2 tablespoons sherry vinegar, plus extra for serving (see note)
- 2 tablespoons finely minced parsley, chives, or basil leaves
- Ground black pepper