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Recipes
Classic Spaghetti and Meatballs - CI
By norsegal8
One cup of plain yogurt thinned with ½ cup milk can be substituted for the buttermilk
- Meatballs
- 2 1/4 cups (about 6 ounces) panko bread crumbs
- 1 1/2 cups buttermilk (see note)
- 3 large eggs, lightly beaten
- 2 pounds 85 percent lean ground beef
- 1 pound ground pork
- 6 ounces thinly sliced prosciutto, chopped fine
- 3 ounces Parmesan cheese, grated (about 1 1/2 cups)
- 6 tablespoons minced fresh parsley leaves
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 1/2 teaspoons powdered gelatin, dissolved in 3 tablespoons cold water
- Table salt and ground black pepper
- Sauce
- 3 tablespoons extra-virgin olive oil
- 1 1/2 cups grated onion from 1 to 2 onions (see note)
- 6 medium garlic cloves, minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried oregano
- 6 cups tomato juice (bottled)
- 3 (28-ounce) cans crushed tomatoes
- 6 tablespoons dry white wine
- Table salt and ground black pepper
- 3 pounds spaghetti
- 1/2 cup minced fresh basil leaves
- 3 tablespoons minced fresh parsley leaves
- Granulated sugar
- Parmesan cheese, grated, for serving
Lasagna Bolognese
By norsegal8
For assembly, both the meat sauce and the bechamel should be just warm to the touch, not piping hot
- Meat Sauce (Ragù)
- 1 medium carrot, peeled and roughly chopped
- 1 medium rib celery, roughly chopped
- 1/2 small onion, roughly chopped
- 1 (28 ounce) can whole tomatoes with juice
- 2 tablespoons unsalted butter
- 8 ounces ground beef, preferably 90 percent lean
- 8 ounces ground pork
- 8 ounces ground veal
- 1 1/2 cups whole milk
- 1 1/2 cups dry white wine
- 2 tablespoons tomato paste
- 1 teaspoon table salt
- 1/4 teaspoon ground black pepper
- Béchamel
- 4 tablespoons unsalted butter
- 1/4 cup unbleached all-purpose flour
- 4 cups whole milk
- 3/4 teaspoon table salt
- Noodles and Cheese
- 15 sheets no-boil lasagna noodles (9 ounces)
- 4 ounces Parmesan cheese, grated (2 cups)
Stuffed Tomatoes - Alton Brown
By norsegal8
Put mushrooms, water, and wine into a container and soak until mushrooms are rehydrated
- 1 cup dried morel mushrooms
- 1 cup dried chanterelle mushrooms
- 1 cup dried shiitake mushrooms
- 1 cup warm water
- 3 cups white wine
- 6 med tomatoes, cored, seeded plus 1 tomato, chopped
- 1/2 tsp salt
- 2 TBSP olive oil
- 2 TBSP minced shallots
- 1 TBSP minced garlic
- 1 cup finely diced onion
- 1 1/4 cup panko crumbs (Japanese)
- 1/4 tsp pepper
- 3 1/2 oz goat cheese, room temp
- 1 TBSP chopped fresh parsley leaves
Chimichurri Sauce
By norsegal8
"Chimichurri is a fabulous green sauce that's been steadily growing in popularity across the American restaurant la...
- 1/2 cup olive oil
- 4 cloves garlic, chopped, or more to taste
- 3 tablespoons white wine vinegar, or more to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon ground cumin
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh oregano leaves
- 1 bunch flat-leaf Italian parsley, stems removed
Mini Raspberry Bundt Cakes
By norsegal8
Individual desserts always seem extra special
- 1 1/2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/3 cup milk
- 1 tsp. vanilla extract
- 8 Tbs. (1 stick) unsalted butter
- 1 cup granulated sugar
- 2 eggs, separated
- 1 cup thawed frozen raspberries
- Confectioners' sugar for dusting
Weish Cakes
By norsegal8
These cakes are a cross between a pancake and a baking powder biscuit, but mush richer and sweeter
- 3 cups unbleached all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup butter, cut into pieces
- 3/4 cup currants*
- 2 eggs beaten with enough milk to yield 3/4 cup liquid
- Because the cakes are so thin, it's important to use currants rather than raisins. Raisins are too big.
Frosted Cashew Cookies Recipe
By norsegal8
In a bowl, cream the butter and brown sugar
- BROWNED BUTTER FROSTING:
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 Eggland's Best Egg
- 1/3 cup sour cream
- 1/2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon each baking powder, baking soda and salt
- 1-3/4 cups salted cashew halves
- 1/2 cup butter, cubed
- 3 tablespoons half-and-half cream
- 1/4 teaspoon vanilla extract
- 2 cups confectioners' sugar
- Additional cashew halves, optional
Seared Rib-Eye Steak with Arugula and Roasted Pepper Salad
By norsegal8
Recipe courtesy Giada De Laurentiis
- 6 tablespoons extra-virgin olive oil, plus extra for brushing
- 2 (1-inch-thick) rib-eye steaks (about 1 pound each)
- Kosher salt and freshly ground black pepper
- 3 cups arugula, washed and spun dry
- 11/2 cups roasted peppers, rinsed and patted dry
- 2 tablespoons balsamic vinegar
- Small block Parmesan (about 8 ounces)
Mother's Swedish Meatballs
By norsegal8
Step 1 In a small saucepan, cook the potato in salted boiling water until tender, about 12 minutes
- 1 medium baking potato (8 ounces), peeled and cut into 2-inch pieces
- 1 large egg, beaten
- 1/3 cup plus 1 tablespoon whole milk
- 1/3 cup plus 1 tablespoon heavy cream
- 3/4 cup plus 2 tablespoons plain dry breadcrumbs
- 12 ounces ground beef
- 12 ounces ground pork
- 1 small onion, finely chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon ground white pepper
- 4 tablespoon unsalted butter
- Quick-Pickled Sweet Cucumbers
- Mashed potatoes and lingonberry jam, for serving
Pumpkin Cheesecake
By norsegal8
Imagine the fall flavors of pumpkin pie combined with the creaminess of cheesecake
- Gingersnap Crust
- 1 1/4 cups gingersnap cookie crumbs
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1/4 to 1/2 teaspoon ground ginger
- 2 tablespoons brown sugar
- 1/4 cup unsalted butter, melted
- Filling
- 3 8-ounce packages cream cheese, at room temperature
- 1 3/4 cups sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup King Arthur Unbleached All-Purpose Flour
- 1 teaspoon vanilla
- 1 cup pumpkin puree (not pumpkin pie filling mix)
- 5 large eggs
- 1/2 cup sour cream
- directions