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Recipes
Garlic-Roasted Leg of Lamb
By norsegal8
Look for rolled, boneless leg of lamb wrapped in netting, not butterflied and wrapped on a tray
- LAMB AND BRINE
- 1/4 cup kosher salt (or 2 tablespoons table salt)
- 1/4 cup sugar
- 12 medium cloves garlic, crushed
- 5 - 7 pound boneless leg of domestic lamb with sirloin muscle removed
- GARLIC-PARSLEY PASTE
- 2 medium heads garlic, outer papery skins removed and top third of head cut off and discarded
- 1 tablespoon olive oil
- 2 tablespoons minced fresh parsley leaves
- Kosher salt and ground black pepper
- 3 tablespoons vegetable oil
- Instructions
Peanut Dipping Sauce
By norsegal8
The sauce can be refrigerated in an airtight container for up to 3 days
- 1/4 cup smooth peanut butter
- 1/4 cup hoisin sauce
- 1/4 cup water
- 2 tablespoons tomato paste
- 1 teaspoon Asian chili sauce (optional)
- 2 teaspoons peanut oil or vegetable oil
- 2 medium cloves garlic, minced or pressed through garlic press
- 1 teaspoon red pepper flakes
French-Style Pot Roast
By norsegal8
A medium-bodied, fruity red wine such as Côtes du Rhône or Pinot Noir is best for this recipe
- 1 boneless beef chuck (4 to 5 pounds), pulled apart into 2 pieces and fat trimmed
- 2 teaspoons kosher salt
- 1 bottle red wine (750 ml), medium-bodied
- 10 sprigs fresh parsley leaves
- 2 tablespoons minced fresh parsley leaves
- 2 sprigs fresh thyme
- 2 bay leaves
- Ground black pepper
- 4 ounces bacon, preferably thick cut, cut into 1/4-inch pieces crosswise
- 1 medium onion, chopped fine (about 1 cup)
- 3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
- 1 tablespoon unbleached all-purpose flour
- 2 cups beef broth
- 4 medium carrots, peeled and cut on bias into 1 1/2-inch pieces
- 2 cups frozen pearl onions
- 3 tablespoons unsalted butter
- 2 teaspoons sugar
- 1/2 cup water, plus 1/4 cup cold water to bloom gelatin
- 10 ounces white mushrooms, wiped clean, stems trimmed, halved if small and quartered if large
- Table salt
- 1 tablespoon unflavored gelatin (powdered)
All-Purpose Cornbread
By norsegal8
Before preparing the baking dish or any of the other ingredients, measure out the frozen kernels and let them stand...
- 1 1/2 cups unbleached all-purpose flour, (7 1/2 ounces)
- 1 cup yellow cornmeal (5 1/2 ounces), see note
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon table salt
- 1/4 cup packed light brown sugar (1 3/4 ounces)
- 3/4 cup frozen corn (3 1/2 ounces), thawed
- 1 cup buttermilk
- 2 large eggs
- 8 tablespoons unsalted butter (1 stick), melted and cooled slightly
Rosemary Focaccia
By norsegal8
If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper...
- Biga
- 1/2 cup (2 1/2 ounces) unbleached all-purpose flour
- 1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
- 1/4 teaspoon instant or rapid-rise yeast
- Dough
- 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour, plus extra for shaping
- 1 1/4 cups (10 ounces) warm water (100-110 degrees F)
- 1 teaspoon instant or rapid-rise yeast
- Kosher salt
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
Pecan Sandies
By norsegal8
Once the dough is shaped into logs, it should be frozen for 30 minutes (to speed chilling) and then refrigerated fo...
- 1 1/2 cups pecan halves, plus about 32 pecan halves for pressing onto unbaked cookies
- 1/4 cup confectioners' sugar (1 ounce)
- 1/2 cup packed light brown sugar (3 1/2 ounces)
- 1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
- 1/4 teaspoon table salt
- 12 tablespoons unsalted butter, 1 1/2 sticks, (cold), cut into 1/2-inch cubes
- 1 large egg yolk
Foolproof Single-Crust Pie Dough
By norsegal8
Vodka is essential to the texture of the crust and imparts no flavor—do not substitute
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
- 1/2 teaspoon table salt
- 1 tablespoon sugar
- 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices
- 1/4 cup chilled solid vegetable shortening, cut into 2 pieces
- 2 tablespoons vodka, cold
- 2 tablespoons cold water
Chocolate Truffle Tart
By norsegal8
After the cream is added to the chocolate, the mixture will look grainy
- Pastry
- 1 large egg yolk
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces), plus more for dusting work surface
- 3/4 cup confectioners' sugar (3 ounces)
- 1/4 cup Dutch-processed cocoa (3/4 ounce)
- 1/4 teaspoon salt
- 10 tablespoons cold unsalted butter (1 1/4 sticks), cut into 1/2-inch cubes
- Filling
- 1 1/2 pounds high-quality bittersweet chocolate, chopped
- 2 cups heavy cream
- 12 tablespoons unsalted butter (1 1/2 sticks), at room temperature, cut into 12 pieces
- 2 tablespoons Cognac
Fresh Raspberry Tart
By norsegal8
Step 1 In a chilled bowl, whisk the 3 cups of flour with the salt
- 3 cups chilled all-purpose flour, plus more for rolling
- 1/2 teaspoon salt
- 3 sticks (3/4 pound) unsalted butter, thinly sliced and chilled
- 1/4 teaspoon fresh lemon juice
- 1 About 1 cup cold water
- 1 large egg yolk mixed with 1 tablespoon water
- 1/4 cup plus 3 tablespoons seedless raspberry jam
- 1 1/2 pints fresh raspberries
- Vanilla ice cream, whipped cream or crème fraîche (optional), for serving
Chestnut Sand Cake
By norsegal8
Chestnut flour gives this cake its lovely hue and fine, moist texture
- 3 large eggs
- 1 cup milk
- 2 1/4 teaspoons vanilla
- 1 1/2 cups + 1 tablespoon sifted bread flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 12 tablspoons unsalted butter, softened`