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Recipes
Tuscan Butter Salmon
By norsegal8
In a large skillet over medium-high heat, heat oil
- 2 tbsp. extra-virgin olive oil
- 4 (6-oz) salmon fillets, patted dry with paper towels
- kosher salt
- Freshly ground black pepper
- 3 tbsp. unsalted butter
- 3 cloves garlic, minced
- 1 1/2 c. halved cherry tomatoes
- 2 c. baby spinach
- 1/2 c. heavy cream
- 1/4 c. Parmesan
- 1/4 c. chopped herbs (such as basil and parsley)
- Lemon wedges, for serving (optional)
French Macarons with Raspberry-Rose Buttercream
By norsegal8
Line 2 large baking sheets with parchment
- 2 cups powdered sugar
- 1 cup (lightly packed) sifted almond flour, or 3/4 cup sifted almond flour and 1/4 cup sifted hazelnut flour (sifted, then measured; any coarse particles reserved for another use)
- 1/2 cup (scant) egg whites (from about 3 large eggs)
- 2 tablespoons plus 1/2 teaspoon sugar
- 4 cups frozen raspberries (about 15 ounces; do not thaw)
- 1 cup plus 6 tablespoons sugar, divided
- 1/4 cup egg whites (from about 2 large eggs), room temperature
- 10 tablespoons (11/4 sticks) unsalted butter, cut into 1-inch pieces, room temperature
- 1/4 teaspoon (generous) rose water
Roast Chicken with Root Vegetables
By norsegal8
The times given in the recipe are designed to work with a 6- to 8-pound chicken
- Chicken and Brine
- 1 1/2 cups table salt
- 1 1/2 cups sugar
- 2 medium heads garlic, outer papery skins removed, cloves separated, unpeeled, and crushed
- 6 bay leaves, crumbled
- 1 whole chicken (6 to 8 pounds), giblets removed and discarded
- Ground black pepper
- 1 cup low-sodium chicken broth, or more as needed
- Vegetables
- 1 pound small red potatoes (1 1/2- to 2-inch diameter), scrubbed and unpeeled
- 1 pound medium carrots, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 pound parsnips, peeled, cut into 2- to 3-inch pieces, tapered ends left whole, large upper portions halved lengthwise
- 1/2 pound yellow onions (small, 2- to 3-inch diameter), peeled, root end left intact, and quartered
- 3 tablespoons vegetable oil
- 1/2 teaspoon table salt
- 1/8 teaspoon ground black pepper
Swedish Meatballs and Gravy
By norsegal8
Melt 1 tablespoon of the butter in a large skillet
- 5 to 6 tablespoons butter
- 1 tablespoon minced onion
- 2/3 cup soft bread crumbs
- 1 cup water
- 3/4 pound lean ground beef
- 1/4 pound lean ground pork
- 1 teaspoon salt
- 1/2 teaspoon gound allspice
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon sugar
- 2 tablespoons flour
- 2 cups beef broth
Scandinavian Almond Bars
By norsegal8
Preheat the oven to 325 degrees
- 1 3/4 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg 1/2 tsp. almond extract
- milk
- 1/2 cup sliced almonds, coarsely chopped
- almond icing (see below)
Rolled Gingerbread Cookies
By norsegal8
Whisk the flour, cinnamon, baking powder, cloves, nutmeg, salt and baing soda in a bowl to blend
- 5 1/2 cups all-purpose flour
- 1 1/2 tsp. ground ginger
- 2 tsp. cinnamon
- 1 tsp. baking powder
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 tsp. baking soda
- 1 cup unsalted butter, softened
- 1 cup light molasses
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 tsp. vanilla
- 2 Tbsp. cider vinegar
- coarse sugar
Lemon Bars - Barefoot Contessa
By norsegal8
Copyright 1999, The Barefoot Contessa Cookbook
- 1/2 pound unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 cups flour
- 1/8 teaspoon kosher salt
- 6 extra-large eggs at room temperature
- 3 cups granulated sugar
- 2 tablespoons grated lemon zest (4 to 6 lemons)
- 1 cup freshly squeezed lemon juice
- 1 cup flour
- Confectioners' sugar, for dusting
Roasted Cauliflower & Sesame Spread
By norsegal8
Step 1 Preheat the oven to 450°
- 1 head of cauliflower (2 pounds), halved crosswise and thinly sliced
- 1/4 cup vegetable oil
- 1 1/2 tablespoons minced fresh ginger
- 1 1/2 teaspoons ground coriander
- Kosher salt
- 3 tablespoons tahini (sesame) paste
- 3 tablespoons fresh lemon juice
- 3 tablespoons chopped cilantro
- Sesame seeds
- Pita bread or chips, for serving
Apple Pecan Bundtlettes with Maple Pecan Drizzle.( Lunds & Byerly's)
By norsegal8
Bundtlette pans make wonderful individual cake for serving to guests
- 1 (18.25 ounce) package Duncan Hines white cake mix, (without pudding)
- 1 (3.4 ounce) package instant vanilla pudding mix
- 1 cup water
- 3/4 cup vegetable oil
- 4 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1 1/2 cups peeled, finely chopped apples, (1 large)
- 1 cup chopped pecans
- Maple Pecan Drizzle (recipe below)
Sourdough Starter
By norsegal8
The easiest and most successful method of making your own starter is to combine water, flour, and a tablespoon (or ...
- 2 cups warm water
- 1 tablespoon of sugar or honey (optional)
- 1 tablespoon or packet active dry yeast
- 2 cups King Arthur Unbleached All-Purpose Flour