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Recipes
Steak Frites
By norsegal8
Make sure to dry the potatoes well before tossing them with the cornstarch
- 2 1/2 pounds russet potatoes (about 4 large), scrubbed, sides squared off and cut lengthwise into 1/4-inch by 1/4-inch fries (see illustration below)
- 2 tablespoons cornstarch
- 3 quarts peanut oil
- 1 tablespoon vegetable oil
- 2 boneless strip or rib-eye steaks (1 pound each), cut in half (see photo below)
- Kosher salt and ground black pepper
- Herb Butter
- 4 tablespoons unsalted butter, softened
- 1/2 medium shallot, minced (about 2 tablespoons)
- 1 clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
- 1 tablespoon minced fresh parsley leaves
- 1 tablespoon minced fresh chives
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
Simple, Perfect Chili
By norsegal8
Directions Watch how to make this recipe
- 2 pounds ground beef
- 2 cloves garlic, chopped
- One 8-ounce can tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground oregano
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/4 cup masa harina (corn flour, found in the Mexican food section of many supermarkets)
- One 15-ounce can kidney beans, drained and rinsed
- One 15-ounce can pinto beans, drained and rinsed
- Shredded Cheddar, for serving
- Chopped onions, for serving
- Tortilla chips, for serving
- Lime wedges, for serving
Hearty Minestrone
By norsegal8
If you are pressed for time you can “quick-brine” your beans
- Table salt
- 1/2 pound dried cannellini beans (about 1 cup), rinsed and picked over (see note)
- 1 tablespoon extra virgin olive oil, plus extra for serving
- 3 ounces pancetta, cut into 1/4-inch pieces (see note)
- 2 medium celery ribs, cut into 1/2-inch pieces (about 3/4 cup)
- 1 medium carrot, peeled and cut into 1/2-inch pieces (about 3/4 cup)
- 2 small onions, peeled and cut into 1/2-inch pieces (about 1 1/2 cups)
- 1 medium zucchini, trimmed and cut into 1/2-inch pieces (about 1 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1/2 small head green cabbage, halved, cored, and cut into 1/2-inch pieces (about 2 cups) (see step by step below)
- 1/8 - 1/4 teaspoon red pepper flakes
- 8 cups water
- 2 cups low-sodium chicken broth
- 1 piece Parmesan cheese rind, about 5 by 2 inches (see note)
- 1 bay leaf
- 1 1/2 cups V8 juice
- 1/2 cup chopped fresh basil leaves
- Ground black pepper
- Grated Parmesan cheese, for serving
Classic Pot Roast
By norsegal8
Our recommended beef broth is Rachael Ray Stock-in-a-Box Beef Flavored Stock
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
- Kosher salt
- 2 tablespoons unsalted butter
- 2 medium onions, halved and sliced thin (about 2 cups)
- 1 large carrot, chopped medium (about 1 cup)
- 1 celery rib, chopped medium (about 3/4 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 cup beef broth, plus 1 to 2 cups for sauce (see note)
- 1/2 cup dry red wine, plus 1/4 cup for sauce
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
- Ground black pepper
- 1 tablespoon balsamic vinegar
Linzer Jam Sandwiches
By norsegal8
If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in ...
- 2 1/2 cups unbleached all-purpose flour (12 1/2 ounces)
- 3/4 cup superfine sugar, (5 1/2 ounces)
- 1/4 teaspoon table salt
- 16 tablespoons unsalted butter (2 sticks), cut into sixteen 1/2-inch pieces, at cool room temperature (about 65 degrees)
- 2 teaspoons vanilla extract
- 2 tablespoons cream cheese, at room temperature
- 2 tablespoons turbinado sugar, Demerera, or white decorating sugar
- 1 1/4 cups raspberry jam (12 ounces), strained, simmered until reduced to 1 cup, and cooled to room temperature
Potato & Mozzarella Croquettes
By norsegal8
Step 1 In a saucepan, cover the potatoes with cold water
- 1 pound baking potatoes, peeled and cut into large chunks
- Kosher salt
- 6 ounces fresh mozzarella, cut into 1/3-inch dice
- 2 tablespoons finely chopped flat-leaf parsley
- Freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 2 medium tomatoes (3/4 pound), cut into 1-inch pieces
- 2 tablespoons finely chopped basil
- 1 cup plain dry bread crumbs
- 3 large eggs
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- Vegetable oil, for frying
Peach Crumble
By norsegal8
Add the lemon juice to taste in step 2 according to the sweetness of your peaches
- Filling
- 3 1/2 pounds ripe but firm peaches (6 to 7 medium), peeled and pitted; each peach halved and cut into 3/4-inch wedges (about 6 1/2 cups prepared peaches)
- 1/3 cup granulated sugar (2 1/3 ounces)
- 1 1/4 teaspoons cornstarch
- 3-5 teaspoons fresh lemon juice from 1 lemon (see note above)
- Pinch table salt
- Pinch ground cinnamon
- Pinch ground nutmeg
- Topping
- 1 cup unbleached all-purpose flour (5 ounces)
- 1/4 cup granulated sugar (1 3/4 ounces) plus 1 tablespoon
- 1/4 cup packed brown sugar (light or dark), 1 3/4 ounces
- 1/8 teaspoon table salt
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, cut into 6 pieces and very soft
- 1/2 cup sliced almonds
Old-Fashioned Pot Roast
By norsegal8
Our recommended beef broth is Rachael Ray Stock-in-a-Box Beef Flavored Stock
- 1 (3 1/2- to 4-pound) boneless beef chuck-eye roast, pulled into two pieces at natural seam and trimmed of large knobs of fat
- Kosher salt
- 2 tablespoons unsalted butter
- 2 medium onions, halved and sliced thin (about 2 cups)
- 1 large carrot, chopped medium (about 1 cup)
- 1 celery rib, chopped medium (about 3/4 cup)
- 2 medium garlic cloves, minced or pressed through garlic press (about 2 teaspoons)
- 1 cup beef broth, plus 1 to 2 cups for sauce (see note)
- 1/2 cup dry red wine, plus 1/4 cup for sauce
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 sprig plus 1/4 teaspoon chopped fresh thyme leaves
- Ground black pepper
- 1 tablespoon balsamic vinegar
Warm Strawberry Puff
By norsegal8
Strawberry shortcake is a given at this time of year, when strawberries are so plentiful and delicious
- Batter
- 3 eggs, separated
- 2 tablespoons (7/8 ounce) sugar
- 1/2 cup (4 3/8 ounces) light cream
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 tablespoon (1/2 ounce) butter, melted
- 1/3 cup (1 3/8 ounces) unbleached all-purpose flour
- Filling
- 1 tablespoon (1/2 ounce) butter
- 1 tablespoon (3/4 ounce) corn syrup
- 1/4 cup (1 3/4 ounces) sugar
- 1 pint (10 1/2 ounces) fresh strawberries, washed, hulled and sliced in half
- 1 teaspoon lemon juice
- 1/4 teaspoon cinnamon
- 1 to 2 tablespoons creme fraiche or sour cream (for topping)
Blini
By norsegal8
These pancakes are Russian, and were (it's no longer officially recognized) eaten at the revelrous pre-Lenten feast...
- The Sponge
- 1 1/3 cups (8 ounces) whole buckwheat flour
- 1 1/2 cups (12 ounces) warm water
- 2 tablespoons non-instant dry milk or 1/3 cup instant dry milk
- 1 1/2 teaspoons instant yeast
- The Batter
- 2 eggs, separated
- 1/2 cup (4 ounces) milk
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 cup (4 tablespoons, 2 ounces) melted butter