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Recipes
Lemon Chicken with Croutons
By norsegal8
Copyright 2004, Barefoot in Paris, All Rights Reserved
- 1 (4 to 5-pound) roasting chicken
- 1 large yellow onion, sliced
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 lemons, quartered
- 2 tablespoons unsalted butter, melted
- 6 cups (3/4-inch) bread cubes (1 baguette or round boule)
Easy Pizza Dough
By norsegal8
You can make the dough a day or a couple of weeks ahead
- 1 package (2-1/4 tsp.) active-dry yeast
- 1-1/2 cups very warm water (110°F)
- 18 oz. (4 cups) all-purpose flour; more for dusting
- 1-1/2 tsp. salt
- 2 Tbs. olive oil
Glazed Almond Weave
By norsegal8
Toasted whole almonds, coated in a light honey glaze, weave into a close-fitting pattern over a buttery crust durin...
- DOUGH
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/8 teaspoon salt
- 1 1/2 sticks unsalted butter, at room temperature, cut into 1/2-inch slices
- 1 large egg
- 1 teaspoon vanilla
- TOPPING
- 1/2 cup heavy cream
- 1/2 stick unsalted butter
- 1/4 cup honey
- 1 cup sugar
- 1 pound blanched almonds
Beef Satay - ATK
By norsegal8
Meat that is partially frozen is easier to slice into thin strips
- Spicy Peanut Dipping Sauce
- 1/2 cup smooth peanut butter
- 1/4 cup hot water
- 1 tablespoon soy sauce
- 2 tablespoons lime juice from 1 lime
- 2 tablespoons Asian chili sauce
- 1 tablespoon dark brown sugar
- 1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
- 1 tablespoon chopped fresh cilantro leaves
- 2 scallions white and green parts, sliced thin
- Beef Satay
- 1 1/2 pounds flank steak
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tablespoons Asian chili sauce, or more to taste
- 1/4 cup packed dark brown sugar
- 1/4 cup minced fresh cilantro leaves
- 2 cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 4 scallions, white & green parts, sliced thin
- 1 recipe Spicy Peanut Sauce
Chocolate Macaroon Bundt Cake
By norsegal8
1. Preheat the oven to 350°F
- FILLING
- 2 large egg whites
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1/2 cup confectioners' sugar
- 1/8 to 1/4 teaspoon coconut flavor, or 2 teaspoons vanilla extract
- 2 cups shredded or flaked sweetened coconut
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- CAKE
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1 cup King Arthur Triple Cocoa Blend or Dutch-process cocoa
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons espresso powder, optional; to enhance chocolate flavor
- 2 tablespoons King Arthur Cake Enhancer, optional; for moistness
- 1/2 cup (8 tablespoons) unsalted butter, at room temperature
- 1 1/2 cups granulated sugar
- 1 large egg plus 2 large egg yolks (reserved from the filling)
- 2 teaspoons vanilla extract
- 1 1/4 cups milk
- GANACHE
- 1/4 cup heavy cream
- 1/2 cup Guittard Semisweet Chocolate Wafers, or other good-quality semisweet chocolate
Sour Cherry Cobbler - ATK
By norsegal8
Serves 12 Use the smaller amount of sugar in the filling if you prefer your fruit desserts on the tart side and th...
- Biscuit Topping
- 2 cups unbleached all-purpose flour (10 ounces)
- 6 tablespoons granulated sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 6 tablespoons unsalted butter (cold), cut into 1/2-inch cubes
- 2 tablespoons granulated sugar for sprinkling
- 1 cup buttermilk
- Cherry Filling
- 4 (24-ounce) jars Morello cherries, drained (about 8 cups drained cherries), 2 cups juice reserved
- 3/4 - 1 cup granulated sugar
- 3 tablespoons cornstarch, plus one teaspoon cornstarch
- pinch table salt
- 1 cup dry red wine
- 1 cinnamon stick (3-inch)
- 1/4 teaspoon almond extract
Basic Creole Spices
By norsegal8
Mix together all ingredients in a large bowl
- 2 tablespoons celery salt
- 1 tablespoon sweet paprika
- 1 tablespoon coarse sea salt
- 1 tablespoon fresh ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 1/2 teaspoon ground allspice
Pork Chops with Spinach and Fontina Stuffing
By norsegal8
Prepare the stuffing while the chops brine
- To Brine
- 4 bone-in pork rib chops (12 to 14 ounces each), 1 1/2 inches thick (see illustrations below)
- 3/4 cup packed light brown sugar
- Table salt
- Stuffing
- 1 slice white sandwich bread, torn into quarters
- 1/4 cup pine nuts, toasted
- 1 tablespoon olive oil
- 2 medium cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
- 6 ounce fresh spinach, washed and stemmed (about 12 cups)
- 2 ounces Italian fontina cheese, shredded (about 1/2 cup)
- 1/4 cup ricotta cheese
- 1 ounce Parmesan cheese, grated (about 1/2 cup)
- 1 medium lemon, cut into 4 wedges
- 1/4 teaspoon table salt
- Pinch fresh ground nutmeg
- Ground black pepper
- For Chops
- Ground black pepper
- 2 teaspoons vegetable oil
Norwegian Baked Cheese Omelette
By norsegal8
Preheat the oven to 400 degrees
- 4 eggs
- 1/4 cup water
- 1/2 teapsoon salt
- 2 tablespoons butter
- 4 whole green onions, sliced
- 1 cup diced cooked ham
- 1 red bell pepper, seeded and sliced into thin rings
- 12 ounces Jarlsberg cheese, cut into 1/2-inch cubes
- chopped parsley, for garnish
Baked Meatballs - Alton Brown
By norsegal8
Preheat the oven to 400 degrees F
- 1/2 pound ground pork
- 1/2 pound ground lamb
- 1/2 pound ground round
- 5 ounces frozen spinach, thawed and drained thoroughly
- 1/2 cup finely grated Parmesan
- 1 whole egg
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
- 1/2 cup bread crumbs, divided