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Recipes
Báhn Xèo: Crepe with Pork and Shrimp
By norsegal8
1. In a small bowl, soak the dried mung beans in warm water until they are softened, about 30 minutes
- 1/2 cup dried mung beans
- 1 cup unsweetened coconut milk, stirred before using
- 2 cups white rice flour
- 1 cup cornstarch
- 4 cups water
- 2 scallions, thinly sliced
- 1 1/2 teaspoons turmeric
- Salt
- Vegetable oil
- 3/4 pound boneless pork loin, cut into 1/4-inch-thick slices
- 3/4 pound medium shrimp—shelled, deveined and halved lengthwise
- 1 medium white onion, halved lengthwise and thinly sliced
- 3 cups bean sprouts
- Red leaf lettuce and mint leaves, for serving
Money Bags
By norsegal8
These wonton "money bags" are great for entertaining
- Money Bags
- 1 tablespoon(s) peanut oil
- 1 small brown onion, chopped finely
- 1 clove(s) garlic, crushed
- 1 tablespoon(s) grated fresh ginger
- 4 ounce(s) ground chicken
- 1 tablespoon(s) finely grated palm sugar
- 1 tablespoon(s) finely chopped and roasted unsalted peanuts
- 2 teaspoon(s) finely chopped fresh coriander
- 3 green onions
- 24 × 3-inch square wonton wrappers
- Vegetable oil, for deep-frying
- Peanut Dipping Sauce
- 1 tablespoon(s) peanut oil
- 2 clove(s) garlic, crushed
- 1 small brown onion, chopped finely
- 2 small fresh red chilies, chopped coarsely
- 1 stick(s) (4-inch) fresh lemon grass, chopped finely
- 3/4 cup(s) coconut milk
- 2 tablespoon(s) fish sauce
- 1/4 cup(s) dark brown sugar
- 1/2 cup(s) crunchy peanut butter
- 1/2 teaspoon(s) curry powder
- 1 tablespoon(s) lime juice
- Directions
Creamy Cheddar Grits
By norsegal8
Directions Bring 4 cups of water to a boil in a heavy 4-quart saucepan
- 2 teaspoons kosher salt
- 1 cup fine quick-cooking grits (not instant)
- 1 1/4 cups half-and-half
- 2 tablespoons unsalted butter
- 1 1/2 cups grated aged sharp Cheddar cheese (4 ounces)
- 1/2 cup chopped scallions, white and green parts (4 scallions)
- 1/2 teaspoon freshly ground black pepper
- Grated Cheddar and chopped scallions, for garnish
Italian Creme Cake
By norsegal8
We loved the idea of loading this layer cake with coconut and pecans, but the added bulk spelled destruction for th...
- Cake
- 1 1/2 cups sweetened shredded coconut, toasted
- 1 cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups (10 ounces) cake flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 12 tablespoons unsalted butter, cut into 12 pieces and softened
- 4 tablespoons vegetable shortening, cut into 4 pieces
- 1 3/4 cups (12 1/4 ounces) sugar
- 5 large eggs, room temperature
- 2 cups (8 ounces) pecans, toasted and chopped
- Frosting
- 12 tablespoons unsalted butter, softened
- 2 1/4 cups (9 ounces) confectioners' sugar
- 1/2 cup cream of coconut
- 1/2 teaspoon vanilla extract
- pinch salt
- 16 ounces cream cheese, cut into 8 pieces and softened
Raspberry Almond Tart
By norsegal8
Recipe courtesy Giada De Laurentiis
- 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed
- 1 egg, beaten to blend
- 3/4 cup whipping cream
- 1/4 cup powdered sugar
- 2 tablespoons amaretto liqueur
- 1/4 cup sliced almonds, toasted and coarsely crumbled
- 2 (6-ounce) baskets fresh raspberries
- Unsweetened cocoa powder, for dusting
Olive Tapenade
By norsegal8
Combine the olives, capers, anchovies and garlic in a food processor fitted with a steel blade and pulse 3 times
- 1/2 lb. good black olives, such as Kalamata
- 3 Tbsp. capers
- 1 garlic clove, minced
- 8 anchovy fillets
- 1/2 cup olive oil
- 1 Tbsp. lemon juice
- 2 tsp Dijon mustard
- 1 tsp minced fresh thyme leaves
- 1 Tbsp. chopped fresh parsley
- 1 baguette, sliced and toasted
Noel Fruitcake
By norsegal8
Prepare this traditional fruitcake at least a week ahead to give the flavors a chance to blend and mellow
- 1/2 cup raisins
- 1/2 cup diced candied fruit
- 2 tablespoons brandy
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1/8 teaspoon salt
- 1 cup applesauce
- 1 egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1 cup chopped walnuts or pecans
Sour Cream Cheesecake
By norsegal8
Preheat oven to 300 degrees F
- 33 graham cracker squares, crumbled
- 4 ounces (1 stick) unsalted butter, melted, plus additional, for brushing the pan
- 1 tablespoon sugar
- 20 ounces cream cheese
- 1 1/4 cups sour cream
- 1 cup sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 3 yolks
- 1/3 cup heavy cream
Putnam's Market Quiche
By norsegal8
Preheat the oven to 350 degrees
- FOR THE CRUST:
- 1 cup all-purpose flour
- 1 tsp. salt
- 1/3 cup vegetable shortening, chilled
- 3 Tbsp. ice water
- four for dusting
- FOR THE EGG MIXTURE:
- 4 eggs
- 1 cup half and half
- 1 pinch black pepper
- 1 pinch dry mustard
- 1 pich paprika
- FOR THE FILLING:
- 6 slices bacon, cooked and chopped
- 1/3 cup diced yellow onion, sauteed until translucent
- 3 oz. Gruyere cheese
- 3 oz. Emmental cheese, grated
Herbed Chicken with Spring Vegetables
By norsegal8
Preheat the oven to 375 degrees F
- 1/4 cup chopped fresh thyme leaves
- 1/4 cup chopped fresh parsley leaves
- 3 cloves garlic, minced
- 1 teaspoon fennel seeds
- 1/4 teaspoon red pepper flakes
- Kosher salt
- Freshly ground black pepper
- 3 boneless, skin-on chicken breasts
- 3 bone-in, skin-on thighs
- 3 tablespoons olive oil
- 1 tablespoon butter
- 6 cipollini onions, trimmed and peeled
- 8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
- 1 cup chicken broth
- 6 ounces snap peas, trimmed
- 4 ounces morel mushrooms